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<p>[QUOTE=&quot;Fid, post: 4376615, member: 7724&quot;]<img src="https://assets.afcdn.com/recipe/20181017/82843_w1024h576c1cx1791cy2388.jpg" class="bbCodeImage wysiwygImage" alt="" unselectable="on" /></p><p>for every of the four beggar gangs a different color.</p><p>a long handle for protecting the maid at the door of lice and bad odours.</p><p><br /></p><p>today - especially in the East - Alsace and Lorraine - it&#039;s also used for a form of a pie sometimes called Bettelmann especially in German-speaking villages.</p><p>[ATTACH=full]366452[/ATTACH]</p><p>the gateau mendiant is recycling à la French, as an old baker woman told me years ago when there were much more Alsatian-speaking people around. when cleaning the workplace at the end of the &quot;day&quot; all remnants of pâtisserie making - almonds, dry fruit etc., even marzipan were kneaded into a mass with the rest of dough and colored with a bit of chocolate powder. then into the forms and the cool cellar till it was sold for less than normal items the next day.</p><p>same in Switzerland with the not so fresh stuff in Colonial Goods stores where the stuff that fell off to the table (pshhht - to the floor...) when weighing was collected and sold as Studentenfutter - student fodder...[/QUOTE]</p><p><br /></p>

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