Rumtopf
n.— «A fine way to preserve summer fruits is the century-old method called pot pourri or rumtopf or fruit crock. It’s an assortment of fruits mellowed in liquor and sugar in a stone crock for several months to “ripen.”» —“Old-Time Recipe Still Scores Hits” Washington Post, Times Herald Aug. 9, 1962. (source: Double-Tongued Dictionary)
Further reading
Sara in Madison, Wisconsin, was reading an old edition of The Joy of Cooking and came across a recipe that described a cake’s ingredients as earrings for an elephant. She couldn’t discern whether the authors meant that was a good thing...
David says that when he was growing up in Akron, Ohio, his family referred to the grassy area between the sidewalk and street as the devil strip. He’s since moved to Nashville, Tennessee, where he doesn’t hear that term. There are lots...