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Original Vienna Split Rolls

 ----- Original Message ----- 
From: Heather 
Sent: Thursday, November 19, 2009 9:02 AM
Subject: Original Vienna Slit Rolls

Dear Uncle,

I have been attempting for years to find a recipe for original Vienna Split Rolls 
as were on sale in the Kingdom of Fife immediately after WW II. These original 
rolls were true 'splits' in that they separated very easily forming two equal halves. 
They were a uniform golden brown in colour, were very chewy and were quite sweet in 
taste. They were uniform in shape and size and distinctly split (almost apart). 
I do believe that the 'grease' content was actually Olive Oil and at double quantity. 
I have never seem these split rolls for over 50 years and would dearly love to be 
able to make them.
Can you help?

in Scotland.

Hello Heather,

I cannot track down a recipe that fits your exact description. Below are the oldest, most authentic Vienna Rolls recipes that I can find.


Vienna Rolls

These excellent rolls are served fresh, for break-fast, with good coffee, with whipped 
cream on top, unsalted butter, and fresh eggs, sometimes honey, too. They should be 
eaten the same day as made. 

Mix 2 1/2 pints of flour, 3 eggs, 1 gill of milk, 1 ounce of yeast, melted in the milk, 
and a pinch of salt. Beat all well; set aside to rise. Put on a floured board, roll 
into a thin sheet, cut into squares of 6 inches, fold these across so that a point comes 
on top, pull the ends to form a horseshoe, paint with white of egg to make them flaky, 
and bake in a hot oven. 
Genuine Vienna Bolls. 

4 pounds of flour. 
1 quart of milk. 
1 ounce of German compressed yeast. 
1 ounce of salt. 
1 tablespoonful of sugar, 

Make the milk lukewarm and dissolve the yeast in it. Set sponge at 9 
in the morning, at noon add the salt and sugar and make up stiff dough. 
Let rise till about 4. Then work the dough well on the table by pressing 
out and folding over. 

Roll out the dough in one large sheet as thin as you can, which will be 
about the thinness of a dinner plate edge ; then measuring with your hand 
cut the dough into strips or bands as wide across as your hand is long. 
Cut these again into triangular pieces for rolls, not equal sided but long 
and narrow triangles. Roll these triangular pieces up, beginning at the 
broad bottom end, and the point will come up in the middle, and there will 
be a spiral mark around from end to end. 

Give each roll a few turns under the hands to smooth it and place it on 
the baking pan in the form of a crescent -just the shape and size of the 
new moon. Brush over with water. Let rise in the pans about half an hour 
and bake about ten minutes 
"Vienna Rolls." 

2 pounds or quarts of flour. 
4 heaping teaspoonfuls of powder. 
2 " " of sugar. 
1 " " of salt. 
4 tablespoonfuls of butter or lard, melted. 
2 yolks of eggs. 
1 large pint of milk. 

See directions for biscuit and make this dough Same way. After it has 
stood a few minutes to lose its springiness make into split rolls. Cutting 
out is the quickest, and best for baking powder dough. See directions for 
French rolls. Brush over with melted lard in the pans. Let stand 20 minutes 
to rise, if convenient. Bake as usual. 

When a seidlitz, or any effervescent powder is dropped into a glass of water 
the gas produced rushes to the top and immediately escapes, but if a portion 
of a raw egg be mixed in the water first, or some dissolved gum arabic, it 
catches and holds the gas on top in the form of froth, as in soda syrups. 
The same effect in some degree is observable when an egg is mixed in baking-powder 
bread. A film is formed that holds the air, the dough may be allowed a few minutes 
to become lighter, and the rolls are more spongy than if made without. 

Cornbread Stuffing

----- Original Message ----- 
From: Joanna 
Sent: Wednesday, November 18, 2009 9:08 AM
Subject: cornbread stuffing recipe


I have been searching for this cornbread stuffing recipe for years. 
My grandmother used to make it every year for as long as I can remember 
each Thanksgiving I am now 41 years old but,  the one thing she didn't 
do was keep a recipe file,  she did everything by memory and taste. One 
year I asked her where she got it and she said from the newspaper.  At 
that time she lived near Crystal City Texas.   I have searched but can't 
find anything close to it.  I am listing what ingredients I know she used 
but I'm sure I'm leaving some out.  She did say it was a native American recipe.

Turkey broth
Chicken livers
Chicken gizzards
Chili powder
Fresh garlic

Thank you,

Joanna,  North Carolina

Hello Joanna,

Sorry, I cannot find a recipe that has that combination of ingredients.


Ritter's Relish

----- Original Message ----- 
From: Chuck 
Sent: Saturday, November 21, 2009 11:27 AM
Subject: Ritter Relish

I would like to find the recipe for Ritter Relish, a wonderful green tomato 
relish I grew up eating in the 50's. I have looked around and searched but no 
recipes. Ritter made catsup and other products, too. PJ Ritter Company was sold 
in 1969 and closed in 1976. Some info on the company and photos is at:

I do not believe there is any association with this company: Thanks, Chuck

Hi Chuck,

Sorry, no luck with a recipe or a copycat. The actual recipe wouldn't be much use - it would have been an industrial recipe to make large quantities. The product has probably been discontinued too long for anyone to make a copycat recipe and post it on the Internet.


Hi Chuck,

I just received an e-mail from Jenn, who says she has created a good clone of Ritter's Relish.

See: There is no relish like Ritter Relish


----- Original Message ----- 
From: Pete 
Sent: Tuesday, November 30, 2010 3:57 PM
Subject: Ritter relish

Found a referance to Ritter relish on your website with a link to Jann's 
clone of the relish. However the provided link does not seem to work. 
Is there some other way to get her recipe?   A Ritter fan from way back. 

Hello Pete,

The posted link wouldn't work for me, either, even though it is correct. I was only able to get to the site by copying the link and manually pasting it into the browser url blank. Anyhow, I did get there, and the recipe is below. You might also be interested in the PJ ritter Comapnay's facebook page. See:



"Ritter" Green Tomato Relish ( by Jenn)

4 lb fresh green tomatoes (post-frost will NOT do)
2 1/4 lb onions
1 1/4 lb sweet peppers (red & green) w/ seeds
2/3 cup coarse sea salt (for draining)
1 1/2 cup white 5% vinegar
2 cup cider vinegar
1/2 cup honey
1/2 cup brown sugar
1/2 tbsp prepared mustard (ordinary yellow mustard is fine)
1 3/4 tsp dry mustard (I use Coleman's)
1 tsp paprika
1/2 tsp celery seeds
1 tsp freshly ground black pepper
3/4 tsp ground cinnamon
1/4 tsp ground allspice
3/4 tsp ground cloves
2 tbsp yellow mustard seeds

Chop veggies to relish consistency (1/4 inch dice, a food processor works fine), 
put in a big "nonreactive" (non-aluminum) bowl, add salt, blend, cover & refrigerate 
24 hours. Drain, wash moderately w/ cold H2O (i.e. get a lot of the salt off but 
you don't have to go crazy), squeeze out excess water. Blend remaining ingredients 
in a pot, cook until sugars have dissolved. Add squeezed veggies and bring to a boil, 
then simmer at a good clip, stirring, for about 10 minutes until the peppers have 
changed color. Divide among clean 1/2 pint canning jars, leave 1/4 inch of headspace. 
Seal, boil 15 minutes in water bath. Cool & store at least two weeks to allow flavors 
to develop.
This weekend I happened to be using a relish and wondered what ever happened to Ritter's relish, 
which was may favorite growing up in the 50"s and 60's in PA.  
My grandmother used to put it on just about everything from fish sticks to mashed potatoes.
So since everything is now on the Internet, I looked it up and saw your entry on it. 
Did you ever locate a company that might be using the recipe that was listed on the web? 
If I could cook, I would try and replicate it. 


Hello Ernest,

I haven’t had any success locating a commercial product that uses that recipe or that claims to taste like Ritter’s. There is a well-known brand of Pennsylvania Dutch style green tomato relish called “Jake & Amos”. You might want to try it and see how it compares to Ritter’s. See:

Jake & Amos


Hungarian Molded Walnut Cookies

----- Original Message ----- 
From: ingrid 
Sent: Saturday, November 21, 2009 7:54 AM
Subject: Hungarian Molded Walnut Cookies

Hello from Canada,

I am looking for a recipe for a molded cookie, it is a Hungarian recipe as 
far as I know.  The cookies I tasted melted in your mouth with a distinct 
taste of ground walnuts.  They are baked in walnut shaped molds, which I 
have purchased, two halves are glued together with what I think was a 
buttercream icing and then lightly dusted with icing sugar.  Any recipe 
that I have tried is bland and not as rich as the cookies that I tasted. 
Can you help me?
Thanks, Ingrid

Hello Ingrid,

Sorry, I had no success. Without a name for the cookies, it's very difficult.

Here's one idea:

Walnut Shaped Cookies


Love your site!

I was reading the archives and saw the request for a walnut cookies recipe from December 4. 
King Arthur Flour sells the molds and here is their recipe; might be what the requestor is 
looking for.  Thanks for all you do.


King Arthur Flour Walnut Cookies

May Company Eggplant

----- Original Message ----- 
From: Barbara 
Sent: Sunday, November 22, 2009 2:11 PM
Subject: May Company eggplant dish


I hope you can find this recipe for an eggplant dish with cheese, which 
was served at the lunch counter of the May Company on Fairfax and Wilshire 
Blvd. in Los Angeles in the 1970s and 80s before the store became Macy's. 
Perhaps the recipe exists through Macy's?

Thank you very much.


Hello Barbara,

Sorry, I cannot find any mention of this dish, either May Company or Macy's.


"He was hungry. And there was the gigot (leg of lamb) almost under his nose. There were two slices on the platter. He picked them up in his hand, ate them, and went on talking, as if he were one of the family."
Liberty Bar by Georges Simenon

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