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All my life I have known Tooda Simon Adams as Tooda, a name she gave herself when she was a little girl and couldn’t say Gertrude. So I have to stop and remember, for the record, her name is Gertrude. Tooda is an endearing name and fits her perfectly. Tooda’s roots date back to the first settlers of New Braunfels. Her paternal great-grandparents were Ferdinand and Henrietta (nee Diehl) Simon. They arrived here in 1845 from Germany and married here Aug. 14, 1847. One of their children was also named Ferdinand. He married Maria (nee Oelkers) Simon. The picture of a drawing of Maria, at age 16, that is featured today was done by Iwonski, a local artist, in 1864. Tooda’s parents were Edwin and Elsie (nee Saur) Simon. Grandfather Carl Saur came to Texas from Berlin, Germany, in 1879 and on Jan. 6, 1882, married Louisa Stein, who was born in Clear Springs. Their son-in-law, Edwin Simon, was born in a large two-story house that was located on the Plaza where Vollbrecht’s Pharmacy is now. He was working for Eiband and Fischer Department Store when he met their daughter, Elsie Saur, who was born and raised on their farm at Freiheit. For a while, Edwin and Elsie lived downtown, across the street from Naegelin’s Bakery and later bought the property from the Lindheimer house to the GuadaCama addition, where they had a large dairy farm. Edwin also had race horses and a race track on the 37 acres. Tooda and her brother Ferdinand were born here. Tooda fondly remembers her mother and grandmothers as good cooks. She learned her cooking skills from them. Living on the Comal River made it necessary to learn to swim, which she did at an early age. The picnic grounds behind the house were used a lot by family and friends. The late Rev. G. Mornhinweg started the German Summer School Program and the big summer event was the school closing program and picnic held at the Simon picnic area. The six weeks of German summer school taught the children reading, writing and singing. This was a good way to keep the children busy and taught them something at the same time. The afternoons were used for chore time and swimming. The big picnic gave the students a chance to perform in front of their families and friends. The program continued until World War II started. After finishing school here, Tooda went to Our Lady of the Lake College in San Antonio but did not finish because she met Terry Adams, and they were married Oct. 5, 1931, in First Protestant Church, where Tooda is still a member, Terry Adams was bor in Hico in Hamilton County. His parents, were J.M. and Essie Adams. The family later moved to Stanford, where they stayed until Terry was 7; then to Waco until Terry was a junior in high school; then to San Antonio, where he graduated from the Main Avenue High School on June 1, 1925. After graduation he went to work for the San Antonio Public Service Co. in San Antonio and then on Nov. 1 of that year was transferred to New Braunfels as an observer of the construction of the new power plant. After the completion of the plant in 1926, he decided to stay here. Terry always loved sports and immediately participated in the New Braunfels City Football Team, coached by the late Victor Roth. He was a good friend of the late Coach Shelly Burt. Terry worked as a referee for the Southwest Conference. Over the years he always enjoyed golf and fishing. He also assumed civic responsibilities. He was a charter member of the Jaycees and a charter member of the City Golf Association. He served two terms as a Chamber of Commerce director and was a member of the Institute of Electrical and Electronic Engineers, a past member of the Elks and an active member of St. John’s Iscopal Church. When World War II started, Terry was a member of the National Guard, but was held back and kept in his position at the power plant. The operation of the plant was critical to the whole area because it served San Antonio and all the outlying areas, including the military bases. His knowledge and experience was needed more at the plant. Terry was the chairman of the Red Cross and set up many first aid courses for the city and county and taught many of the courses. Tooda was working with him as the camp and hospital chairperson for Comal County. They serviced area military installations. They continued these jobs for many years. The first Girl Scout Brownie Troop in New Braunfels was organized by Tooda, and several of her friends, Dora Tietze, Valeska Roessing and Lila Bernstein, in 1936. On Jan. 1, 1973, Terry retired as assistant plant superintendent after 48 years of service. He has enjoyed his free time and helps Tooda cook as needed. He enjoys cooking for his Men’s Bible Study Group every Wednesday morning. Puttering in the yard is also a favorite pastime. Bridge Club, the Gay Forties Club and the Birthday Club are special to Tooda. The Birthday Club started in 1934. The hostess, the birthday girl, had the party at her home and furnished the beverage, chips and olives. The other members brought sandwiches, salads and the cake. The last one to have a birthday always baked the cake for the next party. Four members still participate. Tooda was a charter member of the Gay Forties Club, organized in 1940 to provide organized entertainment for ladies of New Braunfels. She still enjoys all their functions. For 35 years she has played in the same bridge club. Most of the recipes today came from Tooda’s family and friends. Enjoy some traditional specialities. Nona’s Salad 2 small packages red gelatin, such as strawberry, raspberry or cherry 2 cups boiling water 1 pint pineapple sherbet 1 pint small curd cottage cheese Extra cut up and drained canned fruit, if desired Dressing Dissolve the gelatin in the boiling water. Add the other ingredients and mix well. Pour mixture in a lightly greased mold. Use mayonnaise to grease mold. Chill at least six hours or overnight. Serve with dressing. Dressing 1 cup whipping cream 1 cup mayonnaise 1 teaspoon sugar 1 or 2 mashed bananas juice of half a lime Whip cream and fold in remaining ingredients. Keep chilled until ready to serve, Nona Baetge would bring this salad to members of the Birthday Club. She would put the salad in a ring mold and put the dressing in a small bowl in the center of the mold. Quick and Easy Pie Crust 2 cups sifted flour 1/4 cup milk 1/2 cup oil 1 teaspoon salt Mix all ingredients and roll between layers of wax paper. Makes 2 small or large crust. Bake in a 425 degree oven for 10 to 15 minutes. Mary Faust shared this recipe, Texas Bars 4 eggs 1 (1 pound) box brown sugar 1 small can flaked coconut 1 (5.5 ounce) package biscuit mix 1 cup chopped pecans 1 teaspoon vanilla Beat eggs slightly and add other ingredients and mix well. Pour batter in an oblong pan and bake in a 350 degree oven for 30 minutes or until done. Cool and cut in squares. Squash Delaney 2 pounds yellow squash or 2 (1 pound) cans 1/2 cup margarine 1 (8 ounce) package Pepperidge Farm herb stuffing mix, divided 1 (10 1/2 ounce) can cream of chicken soup, undiluted 1 cup dairy sour cream 1 small onion, chopped 1 large carrot, grated 1 (2 ounce) for pimento, drained and chopped Boil squash until tender. Drain, Melt butter in a large skillet. Stir in half of stuffing mix. Add soup, sour cream, onion, carrot and pimento and stir to mix. Add drained squash and place mixture in a greased 2 quart baking dish. Top with remaining stuffing mix. Cover and bake in a 350 degree oven for 45 minutes or until brown. Makes 8 to 10 servings. Freezes well. Veal or Dickey Birds 2 large boneless, tenderized round steaks 6 slices of bacon 2 slices of white bread 1 large bell pepper 2 large onions Salt and pepper Shortening Water 1 tablespoon cornstarch plus about 1/4 to 1/2 cup water Trim fat from meat and cut into pieces about 2 by 3 inches. Salt and pepper each piece. Place a small piece of bacon, onion, bell pepper and bread on top of each piece of meat and roll up and secure with tooth picks. Melt shortening in a large skillet and brown meat rolls evenly. Transfer to a roasting pan and add water, about 1 1/2 to 2 cups and cover and bake in a 350 degree oven about 45 minutes or until done. Gravy can be thickened with cornstarch and water mixed together. Serves eight. A whole roundsteak may be rolled to save time. This is good served with noodles. The gravy is delicious. This recipe came from her mother, Elsie Simon. Chicken Divan 2 (10 ounce) packages frozen broccoli , chicken breasts, cooked, skinned, boned and cut in pieces 2 cans cream of chicken soup, undiluted 1 cup mayonnaise 1 tablespoon lemon juice 1 1/2 teaspoons curry powder 1/2 cup grated sharp cheese Cook broccoli according to directions on package. Drain and place in the bottom of a greased 11 1/2 by 7 1/2 by 1 1/2 baking dish. Place chicken on top. Combine other ingredients, except cheese and pour over chicken and broccoli. Sprinkle at least 1/2 cup grated cheese on top, more if desired. Bake in a 350 degree oven about 25 to 30 minutes until heated through. Serves eight. Quick Brownies s tablespoons Wesson oil 1 cup sugar 1 eggs 2 squares melted unsweetened chocolate 1/2 cup flour 1/2 teaspoon salt 1 teaspoon vanilla 3/4 cup finely chopped pecans Beat together the oil, sugar and eggs. Add the melted chocolate. Add the flour, salt and vanilla. Stir in pecans. Pour batter in a shallow pan and bake in a 350 degree oven for 20 to 25 minutes. Other vegetable oils may be used. Do not over bake. Cool and cut in squares. Birthday Club Salad 1 can tomato soup 3 (3 ounce) packages cream cheese 2 packets Knox gelatin 1/3 cup cold water 1 cup mayonnaise 1 cup chopped celery 1/2 cup sliced stuffed olives 1/2 cup green pepper, chopped 1/2 cup pecans, chopped 1/2 cup chopped pickles, any kind Heat the soup (undiluted) and add the cream cheese and stir until cheese is melted. Sprinkle the gelatin over the water and when softened add to the soup mixture. Mix well and cool. Add the mayonnaise and mix to blend well. Add all the remaining ingredients and pour into a mold that has been greased with mayonnaise. Refrigerate until very firm and take out of the mold when ready to serve. Poppy Seed Dressing 1/2 cup sugar 1/2 teaspoon salt 1 tablespoon dry mustard 1 tablespoon paprika 1 generous teaspoon poppy seeds 1/4 cup vinegar 2 teaspoons grated onion (optional) 1 cup salad oil Blend all ingredients, except oil in blender or mixer bowl. Add oil in thirds and heat well after each addition. This dressing will keep for several weeks in the refrigerator. Good served over fresh fruit or avocado and grapefruit salad. Chicken Spaghetti 4 cups cooked chicken, broned, skinned and cut in bite-size pieces Salt Pepper Bacon grease or butter 5 medium onions, chopped 4 bell peppers, chopped 6 cloves garlic, minced 1 No. 2 can tomatoes 1 (8 ounce) can mushrooms, stems and pieces 1 pound sharp cheese, grated Chicken broth 1 pound Italian spaghetti Boil chicken until tender, remove bones and skin and cut in bite-size pieces. Season chicken with salt and pepper. Save broth. Saute onions, peppers and garlic in bacon grease or butter. Add tomatoes, mushrooms and mushroom liquid. Then add diced chicken and grated cheese and simmer for 15 minutes. Set aside. Cook spaghetti in chicken broth (add water if more liquid is needed). When spaghetti is done, drain and pour sauce mixture over spaghetti. Add seasoning as desired. This will serve approximately 12. Delicious when served with garlic bread and salad. Always better the second day when reheated. This recipe came from Margaret Eiband. Baked Cabbage 1 medium head of cabbage Salt Water 1 egg Salt and pepper 1/4 to 1/3 cup milk 3 tablespoons margarine, melted 6 Saltine crackers Cut cabbage in wedges and remove hard core. Boil in salt water until done. Drain and then mash cabbage. Add the egg, slightly beaten, and the remaining ingredients. Mix well. Pour mixture in a greased Pyrex baking dish and bake in a 350 degree oven for 40 to 45 minutes or until it begins to brown. Her sister-in-law, Melitta Simon, gave her this recipe. Orange Jullus 1 (6 ounce) can frozen orange juice concentrate 1 cup milk 1/4 to 1/2 cup sugar 1 cup water 1 teaspoon vanilla 3 to 10 ice cubes Put all ingredients in blender, except ice cubes. While blender is , add ice cubes and blend for one minute. A delicious beverage. Marie Offerman Tooda Adams holds a framed drawing of her grandmother, Maria Oelkens Simon, at age 16 done by Carl G. Von Iwonski in 1864. (Photo by Marie Offerman) Tooda and Terry Adams show a plate of brownies in their dining room. The brownie recipe is featured in today's column. (Photo by Marie Offerman) Tooda and Terry Adams examine the “old master Dr. and Mrs. Ludwig Saur. Mrs. Saur was nhe style paintings of her great-great-grandparents, Dorthea Herck. (Photo by Marie Offerman.)
Newspaper Details
Herald Zeitung
New Braunfels, Texas, US
Wed, Jan 29, 1992
Page 11
Full Page
Clipped by
Anonymous
USA 30 Sep 2025
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