Ruth deutschmann

Benjamin Epp

Kals

1925

What is it then to lunch - that is, breakfast we have heard: Mus. And for lunch and dinner? - In the evening, mostly just - has since - in the past is always the milk - we say that has been driven down, the fat, so the cream is flown out on another page. Had to be left up to three days. He was then stirred in a Rührkübel, gelt. So - we say, up and down, around - totally half an hour. Then the butter has come, therefore, .. swimming. First of all, it was still .. She was then taken out, was washed, concentrated, so it was a ball. And then the Rührmilch, they say, the whey that was left there, that was - that one has eaten the potatoes to night. And a soup. That was the dinner. And a bit of bread and a little milk probably too. They have been offered after that. That was the dinner. Potato in the bowl, which you have peeled. And the Rührmilch, so eating the butter milk. And a soup. There are various soups. For example, a bread soup or a soup, where they have been cut a little meat to go in, smoked meat and everything was possible, gelt. And a festive season must now and then Schlipfkrapfen .. - You know the Schlipfkrapfen? - No. - Yes, that - where - as is the - the normal term I do not know. Yes, even in China they have, where they fill a pair of so dough disks and put together .. Now you know what that is. Yes. This one has had. But then you have boiled off, and then added, and butter grated cheese - grated cheese and spread it. And that was a better food, .. in China, I have seen on TV - making this the do after that. Yes, all sorts of ways is our case gelt. been stuffed into potato. But - you could also fill with vegetables or anything. Yes, yes.