Search results
Results from the WOW.Com Content Network
One doed-koeck recipe called for fourteen pounds of flour, six pounds of sugar, five pounds of butter, one quart of water, two teaspoons of pearl ash, two tablespoons of salt, and one ounce of caraway seed. The cakes were then baked into four-inch squares, frosted, and marked with the initials of the departed.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
A bowl of koliva, with lit candle, as part of a Serbian family feast in honor of their Patron Saint.While recipes may vary widely, the primary ingredient is wheat kernels which have been boiled until they are soft, they are drained very well and spread on a cloth to be just moist, and then sweetened with honey or sugar.
Funeral potatoes is a potato-based hotdish or casserole, similar to au gratin potatoes, popular in the American Intermountain West and Midwest. It is called " funeral " potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks and other social gatherings, sometimes under ...
Japanese funeral arrangement. The Japanese term for mourning dress is mofuku (喪服), referring to either primarily black Western-style formal wear or to black kimono and traditional clothing worn at funerals and Buddhist memorial services. Other colors, particularly reds and bright shades, are considered inappropriate for mourning dress.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Cherokee funeral rites comprise a broad set of ceremonies and traditions centred around the burial of a deceased person which were, and partially continue to be, practiced by the Cherokee peoples. Preparing for death
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services and is ...