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Why are foodways important?

Foodways is the study of what people eat and why. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences.

 

 

Why is recognition of diverse foodways valuable?

Preserving our past and present for the future by research, documentation and oral histories. It is culinary anthropology on the hoof, paw, root and leaf.

 

 

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1st Prize, Wisconsin State Fair, 2013

 

Greater Midwest Foodways Alliance

FAMILY HEIRLOOM RECIPES

 

Wisconsin State Fair

August 4, 2013

 

 

First Prize:

Mom's Schaum Torte

Gary Sullivan, Janesville, Wisconsin

 

 

Where did this recipe originate in our family? I really don't know for sure! The one thing that is known for sure is the popularity of mom's Schaum torte.

 

Mom was born May 2, 1921 in the unincorporated town of Lebanon Wisconsin. This is a true German community with names such as Uttech, Braasch and Schliewe. My mom came froma family of three boys and two girs. Mom lost her dad at the age of 15. during the stifling summer of 1936, to a heart attack. Being 15 at the time, mom had worked in Watertown as a maid but needed to increase her earnings and eventually landed a iob with the F. W. Woolworth store in Watertown.

 

Mom's position at the Woolworth store was that of a cook. This allowed mom to pursue her passion to always make people happy. Mom's food became very popular at the Woolworth store to the point it was rumored that this was one reason my dad married her. Ha!

 

There was a constant that I will alwavs remember. As a member of the Schliewe/Braasch family you NEVER missed a birthday, anniversary or any other type of celebration. My dad was originally from North Dakota and had a had a small family, so with such a large family on Mom's side, it seemed like every week, or so, we would have a celebration at one of the relatives' home. The party would start around 8:00 p.m. and go until around midnight. Visiting along with card playing (Sheepshead) would be the entertainment. Oh yes, they did have beer and soda for refreshments. Around 11:00 p.m., a lunch would be served. The menu would include sandwiches (BBQ) , chips, pickles, and many desserts. The one dessert that was always a favorite among everyone was Mom's Schaum Torte.

 

Mom would make the Schaum Torte the day of the party as she always said "It needs to be fresh!" She would then bring it into the home and not finish it until the lunch was about to be served. Finishing it meant putting on the strawberries and cool whip at the last possible moment. Mom would use the ingredients that were easily available. She would buy the eggs and strawberries from my aunt who lived on a farm.

 

Well, mom passed away 10 years ago, but I now try to keep her passion for making people happy by making her Schaum Torte for special occasions. And yes they always ask if this is mom's recipe. And the answer is Yes.

First Prize:

Mom's Schaum Torte

Gary Sullivan, Janesville, Wisconsin

 

Ingredients

12 egg whites

1/4 teaspoon salt

3/4 teaspoon of baking powder

1/4 teaspoon cream of tartar

3 cups sugar

1 tablespoon of vinegar

1 teaspoon of vanilla

2 cups sliced strawberries

1- 8 oz cool whip

Preheat the oven to 400 0 F

 

 

1. Using a mixer on speed number 6, beat egg whites with salt, baking powder, and cream of tartar for 10 minutes, until stiff but not dry.

 

2. On the same speed, add sugar gradually, also vinegar and vanilla. Continue this process for 12 minutes.

 

3. Place torte in oven and bake for 14 minutes and turn off the heat and allow it to cool for 3 hours with the door closed.

 

4. Remove from oven and top with sliced strawberries and cover with cool whip.

 

* This recipe was meant for a 10 x 13 deep 4 quart glass pan.