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Like Mama Used to Make; a collection of favorite and traditional Jewish dishes

Compiled and Written by the Women of the Ann Arbor Chapter of Hadassah
Ann Arbor, Michigan: The Chapter
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like MAMA Used to MAKE PUBLIC LIBRARY Ann Arbor. Mich Revised --------------------------------------------------------------------- (Hada520002) LIKE MAMA USED TO MAKE a collection of Favorite and Traditional JEWISH DISHES DISENED AND ILLUSTARTED BY SUZANNE SARNOFF ASSISTED BY JAN MILLER COMPILED AND WRITTEN BY THE WOMEN of the ANN ARBOR CHAPTER OF HADASSAH THE WOMEN'S ZIONIST ORGANIZATION OF AMERICA --------------------------------------------------------------------- (Hada520003) COMMITTEE CHAIRMAN: Suzanne Sarnoff SELECTING AND EDITING RECIPES : June Weiss, Shirley Ingber WRITING : Amelia Needle, Glossary written by Sorrel Baker PROOFREADING : Amelia Needle, Roseanna Halman, Estelle Cohan, Ethel Brody, Beverly Cricow TYPING : Faye Woronoff, Elaine wax Mary Mitchell, Roseanna Halman, Ethel Brody PHONING FOR RECIPES : Rea Judson, Lee Kaplan, Roseanna Halman, Elaine wax Ada Margolis, Evelyn Feinberg BUSINNES : odes Elden OVER-ALL ORGANIZATION AND PLANING : June Weiss Amelia Needle, Ruth perleman, Bea Kahn Ethel Brody, Sorrel Baker THE FINAL MANUSCRIPT FOR THIS BOOK WAS TYPED BY KATHERINE D. WILKINSON Ann Arbor, Michigan Copyright, 1952. Ann Arbor chapter of Hadassah LIKE MAMA USED TO MAKE Revised June 1974 A Revision! Mazel Tov, Twenty-five years ago we were good cooks. But experienced? That's something else again. As we watched Mama make Shabbat dinner, we measured her shtikels and bissels and tried to tell what it looked like when one added enough of something until it looked right. Results? LIKE MAMA USED TO MAKE - - - And the Ann Arbor Chapter of Hadassah has sold this cook book all over the united states and in other parts of the world. There is an English Edition with recipes we may be using in 2000 C. E. or whenever the metric system is adopted here. Money for Hadassah was the reason for writing and money for Hadassah we have made. Over 20,000 copies have been sold. Keneinehora, a mekhaya! Then why a revision? Today we eat differently. We may eat Jewish but we cook quicker. We watch our weight for better health. So when we cook Like mama used to make, we use less sugar, less flour and perhaps smaller quantities for smaller families. Some recipes are the same. Some recipes have been eliminated. Some recipes have been replaced with modern versions of your old favorites. Some recipes are entirely new. Members of 1974 Hadassah have endowed us with treasures from their family recipe files that their Mamas used to make. So you see, though this cookbook looks familiar and has the same wonderful Jewish traditional stories and pictures, the recipes are up-to-date and kitchen tested. So put on your favorite apron and test your culinary talents with the new, LIKE MAMA USED TO MAKE. Organized and Edited by: Mildred Carron Assisted by: Ceil Pear and Many others Books may be obtained by writing to the Ann arbor chapter of Hadassah, P.O BOX 1734 Ann Arbor, Michigan 48106 --------------------------------------------------------------------- (Hada520004) ACKNOWLEDGEMENTS We gratefully acknowledge our indebtedness to everyone who helped in the preparation of this book; to the contributors of recipes, without whose enthusiastic cooperation this book would not have been possible; to the Crown Publishers of New York City for permission to quote anec- dotes from the Treasury of Jewish Folklore by Nathan Ausubel; to Nathan Ausubel for permission to reprint passages from his Treasury of Jewish Humor; and to our printers. Cushing-Malloy or Ann Arbor, for their generous assistance and technical advice. All passages marked with an asterisk (*) are reprinted from the Treasury of Jewish Folklore by Nathan Ausubel, with permission of the Crown Publishers, New York, N. Y. The article Jewish Food was written by Nathan Ausubel and was taken from the Treasury of Jew ish Humor. The passages by Sammy Levenson which we quoted are from his book Meet The Folks, published by the Citadel Press, New York. INTRODUCTION That type of cooking which is known as Jewish has developed gradually as a result of the com- bination of dietary laws, festival customs, and historical and socio-economic influences. Specif- ic dishes differ widely not only in preparation, but in use, so that a food which is popular among Jews whose ancestors came from one part of the world is utterly unknown to other Jews. With the 19th century emigration from eastern European countries, however, the dishes which were most in use by the Jewish people there have become familiar in Jewish settlements almost everywhere. These dishes thus constitute the basis of modern Jewish cookery. Of course variations and exceptions along with distinct national characteristics still remain in force. In our book we have tried to include only those dishes which could be considered Jewish or Jewish style. Wherever possible we have given different national versions of the same dish. In selecting our recipes we made an effort to use only those which we felt were popular and in common usage among the Jews of that particular national group. Our main goal in compiling this book has been to present material, which could not be obtained from the ordinary run of cookbooks, in a compactly organ- ized, comprehensive manual with explicit instructions for the young modern homemaker who has always wanted to know how to duplicate the secret charms of what "mother used to make". --------------------------------------------------------------------- (Hada520005) Lox CREAM CHEESE JEWISH FOOD By Nathan Ausubel By the way, have you ever heard of Culinary Judaism? No? To tell you the truth, I hadn't either, until I heard a Quip about it made by an eminent neurologist. He remarked that regardless whether Synagogue Judaism will survive the corrosions of time and change, of one thing though he was certain - that Culinary Judaism would endure. In fact, it would be the catalyst to bind together all Jews in an indestructible brotherhood. This tasty discovery he made after observing that many American Jews, who had completely given up attending syna- gogue and whose other ties to the Jewish people had become tenuous, had the conviction that by being passionate eaters of Jewish cooking they were thereby proving their loyalty to their Jewish identity. A slice of hot noodle kugel, as it were, should make all in Israel brothers! The religious symbols of Culinary Judaism are too numer- ous to mention. But it might well be worth one's while to reflect on the celestial arcana which reside in begel with lox spread out on a layer of Philadelphia cream cheese in kashe knishes which melt in the mouth like manna but then sink like lumps of lead in the pit of the stomach, or in gefilte fish swimming in sauce and spiced with onion and pepper. For a dish of delicious gefilte fish, as Mama Selig used to make it in the good old days, the faithful of Culinary Judaism are ready to go to the other end of Hoboken. For A crunchy bagel with lox they'll get up bright and early on a Sunday morning to drive twenty miles to the nearest Jewish dairy restaurant way off in Hartford. For a past- rami sandwich with a large dill pickle and coleslaw on the side, washed down by hot tea with lemon drunk from a glass and with limp sugar in the mouth, they'll move even to Pitkin Avenue in Brownsville. (Continued). . . . . . . . . --------------------------------------------------------------------- (Hada520006) The strenuous devotion the Culinary Jew shows for his delicious faith one brings only to the higher values. There is even a ritual to satisfy his spiritual craving. For instance, by virtue of lapping up a plateful of mand- len floating like pond lillies in chicken broth on Friday night, he feels as though he were participating in the re- ception of the mystic Sabbath Bride as visioned by the med- ieval cabalists. And as for a strip of helzel, which is stuffed chicken neck -- holy, thrice holy! Of course, there is a reason for everything, also for the specific character of Jewish cooking. For centuries most Jews lived in stony ghettos where no green thing ever showed its natural face. So they became estranged from many vegetables and fruits. Since they were very poor, the principal articles of their diet consisted of herring - the poor Jew's meat - of cheese, potatoes, onions, garlic, dried, beans, and bread - especially bread. Meet, poultry, and fish were usually reserved for the Sabbath and religious festivals. Oddly enough, this unbalanced diet didn't seem to bother most poor Jews vary much, they had so little to eat that whatever they ate they digested well. Only one trouble: there wasn't enough to eat! II CONTENTS Introduction 7 Jewish Food, by Nathan Ausubel 8 Holiday Cookery 12 Traditional Ceremonies in the Home 13 Sabbath 14 Rosh Hashonah 18 Yom Kippur 19 Sukkos 20 Chanukah 22 Purim 26 Shavuos 30 Passover Food 32 Appetizers ( Foreschpice ) 55 Soup 64 Soup Accompaniments 77 Salads and Relishes 84 Vegetables 93 Fish 102 Poultry and Stuffings 114 Meats 112 Pancakes and Puddings 134 Flour Foods 141 Breads 155 Cakes, Cookies and Pastries 160 Wine 186 Glossary of Terms 191 Index 195 --------------------------------------------------------------------- (Hada520007) HOLIDAY COOKERY Culinary customs which have become traditionally associated with Jewish holidays originated early in Jewish history. The origins of many food customs have been lost in antiquity. Others have been traced back to Biblical or early post-Biblical times. Our maternal ancestors seem to have understood a sound psych- ological principle; whether it was wisdom or necessity that directed their action, the fact remains that certain choice delicacies were not permitted to become commonplace by every- day use, but were reserved to enhance the holiday meal. And in return, the joy and sanctity of the holidays imparted an unusual spice, a unique flavor to the foods that were eaten. In time, each holiday acquired its own characteristic delicac- ies. The "Yom-tov" (holiday) spirit was a complex made up of Yom-tov clothes, games, songs, and leisure. On Erev-Yom-tov (the eve of a holiday) savory odors filled the house and the familiar aroma of some favorite dish reminded the family of the approaching holiday. The mothers brought to their preparations of a holiday the same love and fervor and joyful anticipation that character- ized their performance of sacred rites or their preparations for welcoming and honored guest. It is not surprising, bordering upon sanctity, which elevated them to the status of religious traditions. HOLIDAY HEBREW DATE MONTH (C.E.) ROSH HASHONAH Tishri 1, 2 September---October YOM KIPPUR Tishri 10 September---October SUKKOS Tishri 15-23 October CHANUKAH Kisleve 25---Tebet 2 December PURIM Adar 14 March PESACH Nissan 14---22 April SHAVUOS Sivan 6,7 May--June TRADITIONAL CEREMONIES IN THE JEWISH HOME BEN ZOCHER: Celebration of the birth of a male child held on the Friday evening following the birth. BRITH: The rite of circumcision takes place on the eighth day following the birth of male child. PIDYON-A-BEN: The redemption of the firstborn son. This occurs One month after birth. BAR MITZVAH: Attainment of maturity of boys at the age of thir- teen and their formal acceptance of the Jewish faith. T'NOYIM: The writing of the marriage contract. CHASSANA: The wedding celebration. Refreshments for these occasions range for simple "kibbet" (Hebrew word for treat) such as honey cake, cookies, shtrudel, nahit (chick peas boiled and salted), wine and whiskey, to elaborate dinners. Raisins and almonds are usually included as they have come to symbolize sweetness and plenty in Jewish life. --------------------------------------------------------------------- (Hada520008) SABBATH --------------------------------------------------------------------- (Hada520009) The Jewish Sabbath (sundown Friday to sundown Saturday) is observed as a day of devotion at the synagogue and complete freedom from work. Since no cooking is done on the Sabbath, all food preparation is done on Friday. Dishes which are to be served hot are kept warm over a low flame or pilot light. An age old custom is to have a guest to share the Sabbath meals. "For you were once strangers in the land of Egypt." Exodus 22:20. Two loaves of Hallah are placed at the head of the table under a special napkin (Hallah deckel)along with the decant- er of wine and the Kiddish cup. Hallah, a white bread, was probably used because it represented something special and different from the common everyday dark bread. The two loaves are symbolic of the two portions of manna which fell for the Sabbath. (Manna is known currently in countries of the Near East. It falls during June and July from the Tamarisk tree and is regarded as a delicacy.) The twisted or braided shape of the Hallah is probably of recent German origin. The coiled bee-hive shape is reminiscent of the shew bread (or show bread) which was used for the priestly blessing in the Temple. In some countries the twist is decorated with thin lengths of dough symbolic of Jacob's ladder. Tcholent is the major Sabbath dish of obscure origin which was undoubtedly invented to meet the need for a warm dish. It is prepared the day before and kept in the oven until eat- en. It usually consists of meat, kishke, potatoes, barley and beans. In small Jewish communities of Eastern Europe of the last century it was commonly kept in the baker's oven over night and carried home after Saturday morning services. To make carrying permissable on the Sabbath, a wire was stretched around the village and its intactness was guarded zealously by the Jewish peasants. The wire made the whole village com- ted. If the fence of "erub" broke the tcholents were handed from person to person and so deliverd to their owners. Gefilte fish is a traditional Sabbath and holiday dish. Its origin is obscure, but it was probably served on the Sabbath because its preparation took a great deal of time and the average Jewish housewife could not allow herself the luxury of devoting so much time to cooking except for such special occasions. Kugel and tzimmes are other popular Sabbath dishes. The Sabbath eve meal usually consists of chicken soup with homemade lukshen (noodles), roast chicken with helzel(stuffed neck)and other delicacies. SUGGESTED DISHES GEFILTE FISH, Page 104-105 CHOPPED LIVER, Page 58 PTZA, Page 59 TCHOLENT, Page 124 HALLAH, I, II, and VARIATIONS, Page 156-157 CARROT TZIMMES, Page 98 BAKER LIMA BEAN CASSEROLE, Page 99 PRUNE AND POTATO TZIMMES, Page 99 MOTHER'S ROAST CHICKEN, Page 117 ROAST CHICKEN, Page 117 STUFFED HELZEL, Page 121 STUFFED KISHKAS, Page 121 CHICKEN SOUP, Page 66 KREPLACH, I, II, Page 81 LUKSHEN, Page 83 KUGELS(of all types) See Pancakes and Puddings Section, Page 135-139 --------------------------------------------------------------------- (Hada520010) ROSH HASHONAH On the new year it is customary to serve apple slices dipped in a bowl of honey, signifying the hope for a sweet and happy year. Carrots are served in various forms. They are appropriate priate because they are sweet and because of the play on words; the Yiddish for carrot, merin, also means to increase or multi- ply. Thus, they symbolize the wish for prosperity in the ensu- ing year. They may be used either in a tzimmes or a carrot pudding. The Prophet Nehemiah is said to have introduced the Persian custom of eating sweets on this holiday saying, "Eat the fat and drink the sweet." From the Babylonians, the ancient Hebrews borrowed the custom of serving a sheep's head for the main course of the meal, signifying a year at the be- ginning, the heat of events to come. Another interpretation of this custom is that it commemorates Abraham's sacrifice of a ram instead of his son Isaac. The Hallah is baked specially in a round shape symbolic of life without end - a complete year in which there will be no break or interruption. At no time during this holiday are any bitter or sour foods included in the menu. The Rosh Hashonah dinner usually consists of the traditional Jewish holiday delicacies. SUGGESTED DISHES CARROT TZIMMES, Page 98 CARROT TZIMMES AND KNADLACH, Page 130 PRUNE AND POTATO TZIMMES, Page 99 SWEET AND SOUR PRUNE TZIMMES, Page 131 LIMA BEAN TZIMMES, Page 99 CARROTS WITH HONEY, Page 98 POTATO AND CARROT CASSEROLE, Page 97 FARFEL, Page 83 HALLAH, Page 156-157 CARROT AND NUT CAKE, Page 172 HONEY CAKE I, II, Page 169 TAICALACH, Page 185 YOM KIPPUR This is the Day of Atonement, the High Holy Day of the year. Fasting is continuous for 24 hours from sundown of the eve of the holiday to sundown on Yom Kippur day. There- fore, on the evening before, it is wise to serve no highly spiced foods. The meal at the end of the fast may be com- posed of customary Sabbath or holiday dishes. --------------------------------------------------------------------- (Hada520011) Sukkos comes next to Passover in the richness of its sym- bolism. It is the Jewish period of Thanksgiving which occurs during the first harvest in Palestine. During this seven day period Jews also commemorate the forty years wandering of the Children of Israel in the wilderness after their deliverance from Egypt. Therefore, they eat, and when possible, sleep in a Sukkah symbolizes the exile of the Jewish people and their dependence upon God's protection. In place of a roof the Suk- kah is covered with leaves and branches sparsely laid to allow the stars to shine through. Fruits and vegetables are hung from the roof. The four species (a palm branch, three myrtle twigs, two willow branches, and a citron) form an important part of the ceremonial. Benedictions are recited over them and processional circuits are made with them in the synagogue. The species are waved in all directions as an acknowledgement of God's sovereignty over nature. In addition to fruits and vegetables, taiglach, shtrudel, and hot tea are appropriate refreshments. East European Jews in- clude at least one meal of holishkes (stuffed cabbage). This dish is called galuptze in Russia. SUGGETED DISHES TAIGLACH, Page 185 SHTRUDEL (all types) See Cakes, Cookies, and Pastries Section, Page 160-166 HOLISHKES, Page 126 STUFFED CABBAGE, I, II, Page 126-127 CAKES, COOKIES, AND PASTRIES OF ALL TYPES, Section on Page 160 SUKKOS --------------------------------------------------------------------- (Hada520012) CHANUKAH --------------------------------------------------------------------- (Hada520013) Chanukah, or the feast of Lights, celebrates the battle of the Maccabees (165 B.C.E.) to save the Temple from the tyrant Antiochus of Syria. In celebrating Chanukah we commemorate not so much the military victory as the cleansing and rededi- cation of the Temple after it had been defiled by the heathens. Only a small bit of oil was found with which to rekindle the Eternal Light. The miracle of that little cruse of oil last- ing for eight days, until more could be obtained, is the mir- acle of the little Jewish nation which outlived all its power- ful enemies. Therefore, for eight days candles are kindled in the Chanukah Menorah to remind us of that miracle. Since this holiday symbolizes the triumph of religion over paganism, and spirit over force, it is extremely joyful. Af- ter the father lights the Chanukah candles all join in the Singing of The Rock of Ages and festivities are held on each of the eight nights. Most of the games played are based on the dreydle, a little top with four sides each inscribed with a Hebrew letter. These letters are the initials of the words explaining the significance of the miracle. Children are giv- en gifts on each night, which may be in the form of money known as Chanukah "gelt". The traditional food for this festival is potato "latkes" or pancakes. The origin of this custom is unknown, but might have something to do with the fact that the holiday comes dur- ing the winter months and latkes are an appropriate dish for that season. Any other traditional goodies may also be served during the celebration. There are also some decorative salads representing the Menorah which are attractive and appealing especially to the children. SUGGESTED DISHES POTATO LATKES, See Pancakes and Puddings Section, page 136 MATZA MEAL PANCAKES, See Pancakes and Puddings Section, page 137 SOUR CREAM PANCAKES, See Pancakes and Puddings Section, page 136 HEIZENBLOZEN, See Cakes, Cookies, and Pastries Section, page 176 CHANUKAH MENORAH VEGETABLE SALAD 6 hard boiled eggs 14 asparagus tips (green) black or green olives paprika Put the whites of the eggs through a coarse sieve and spread solidly on a large flat platter as the background. Length- wise across the center of the platter place 3 asparagus end to end. Using this as a base, place 8 asparagus vertically to represent the 8 candles. To form the base of the Menorah, place under the lengthwise line of tips, in the center, 2 half pieces of asparagus, side by side vertically, and underneath these, one asparagus horizontally. Mash the yolks with butter or mayonaise and form into tiny balls, with a point at one end to represent the tip of the flame. Sprinkle with paprika and place above the 8 asparagus candles. Use the remainder of the yolks alternately with the olives to form a frame around the edge of the platter. CHANUKAH MENORAH FRUIT SALAD 3/4 lb. cream cheese 8 marashino cherries 1 can of pineapple spears 1/2 lb. walnut halves Cover an oval platter with a thin smooth layer of cream cheese. On this arrange the pineapple spears to represent a Menorah with candles. Use same method as for vegetable Menorah substituting pineapple for asparagus. On top of each candle place a cherry for a flame. Trim the edge of the platter with the walnut halves. INDIVIDUAL CANDLE SALAD canned sliced pineapple lettuce leaves bananas cherries On a lettuce leaf place a ring of pineapple. Fit half of a Peeled banana into the hole in the ring. Attach a cherry with a toothpick onto the tip of the banana to represent the flame. Serve with whipped cream or fruit salad dressing. Chopped nuts can be sprinkled around the candle if desired. --------------------------------------------------------------------- (Hada520014) PURIM --------------------------------------------------------------------- (Hada520015) Of all the holidays Purim has always been celebrated with the most gaiety. Feasting, exchanging of gifts, gifts to the poor (shalah manos), and general merrymaking have tradition- ally characterized the festival. Jewish actors (Purim Shpiel- ers) would stroll from house to house in the Jewish communi- ties of Europe dramatizing the events recorded in the Scroll of Esther adding to the holiday gaiety. Thus, masquerading has become a manifestation of the Purim observance. In Pal- estine the celebration of Purim was climaxed with a grand carnival called the "Adloyada." The Megillah (Book of Esther) is read in the synagogue to commemorate the devotion of Esther to her people, and the complete frustration of the villainous Haman when his plot to exterminate the Jews of ancient Persia resulted instead in his own hanging. The reading of Haman's name from the Megillah is greeted by the children with the rattling of greggers (noisemakers) and the stamping of feet. Mordecai, Esther's uncle, is also glorified because he refused to bow down to the wicked Haman, and played a heroic role in warning the Jewish people and preventing their extermination. The traditional dessert for Purim is Hamantashen, three-cornered cakes filled with poppy seeds or prunes. There are various interpretations of the shape of this pastry. Some believe that Haman wore a three-cornered hat, others that he wore a three cornered purse. In Italy there is a legend that Haman's ears were shaped like a donkey's, three-cornered and slightly elongated. The cookies therefore are shaped longer in that country. In Holland and the low countries, small cakes in the shape of a man studded with nuts and raisins like gingerbread men, symbolize Haman. Other traditional holiday goodies are served on Purim. Various salads can be arranged to form effigies of Haman or to glorify Esther. SUGGESTED DISHES POPPY SEED COOKIES, Page 177 MOTHER'S PURIM HALLAH, Page 156 HAMANTASHEN, (all types), Page 174-175 JULIA'S NUT AND POPPY SEED ROLLS, Page 178 HAMAN SALAD On a salad plate a very appetizing Haman can be arranged using the following fruits: one-half peach for the head (hollow side down) with shredded coconut for hair and currants for eyes, cherry for the nose and raisins for the mouth. One-half pear (hollow side down) for neck and body, decorated with cherry or raisin buttons. Orange sticks for arms and two pieces of banana for legs. Shredded lettuce can make the grass. PINEAPPLE CROWN WITH CHEESE To make Queen Esther with her crown, around the top of a half slice of pineapple, stick halves of blanched almonds. Put on center of a small colored plate and at top of each almond place l/2 a maraschino cherry (hollow side down). Form a ball of white cheese (cream cheese or cottage) large enough to make a face. Use currants, raisins, or cinnamon candies for the features. CELERY SPEARS Cut your celery into spears as per illustration and soak in iced water to which 2-3 Tb. of sugar has been added. The spears may be stuffed with cheese or other spreads, or left plain. --------------------------------------------------------------------- (Hada520016) Shavuos was originally an agricultural feast marking the beginning of the wheat season. The first fruits of the soil were offered to God as a reminder that everything be- longed to the Lord. Shavuos is also observed as the birth- day of the Torah. Some Jews pass the entire first night of the period studying the Torah as a symbol of their apprec- iation for this gift. A special hymn, Akdomus, is chanted in the synagogue de- scribing the wonders of God's creations, the greatness of the Torah, and the days of the Messiah. The Book of Ruth is read, giving a description of the agricultural life in ancient Palestine. During the Middle Ages, Jewish children began their re- ligious education on Shavuos, and at present, Reform con- gregations conduct confirmation exercises for girls on this holiday. To commemorate the harvest festival the synagogue and home are decorated with flowers and plants. Because the beauty of the Torah has been compared with the nourishment and sweetness of milk and honey, dairy dishes are custom- arily eaten on this day. A favorite is cheese blintzes. An imaginative way to serve these is to arrange them side by side in paris, and decorate them with lines of poppy seeds or cinnamon to represent the Tablets of the Law. SUGGESTED DISHES CHEESE BLINTZES I, II, Page 149 AUNT LINA'S CHESSE CAKE, Page 173 HONEY CAKE I, II, Page 169 VERTOOTEN, Page 180 CHEESE KREPLACE I, II, Page 151 COTTAGE CHEESE PATTIES, Page 150 LUKSHEN AND CHEESE KUGEL I, II, Page 139 SOUR CREAM PANCAKES, Page 136 SOUR CREAM HORNS OR CORNICOPIAS, Page 182 SORU CREAM DOUGE SHTRUDEL, Page 164 ROUGELACH I, II, Page 181 VERENICKES WITH CREAM CHEESE, Page 154 SHAVUOS --------------------------------------------------------------------- (Hada520017) HAGGADAH PASSOVER --------------------------------------------------------------------- (Hada520018) Passover is one of the holidays most closely associated with food. This is the celebration of the liberation of the Children of Israel from Egyptian bondage. Passover is so called because of the Biblical account regarding the Angel of Death who passed over the homes of the Israelites when the first-born of Egypt were slain. This was the tenth plague, imposed upon the Egypt- ian people by God in order to induce the Pharoh to free the Jews from slavery. The beginning of Passover is celebrated with a long and beautiful ceremony, in which all the family joins to- gether around the Seder table to recount the story of the Exodus In addition to reading the story and prayers from the Haggadah, there is much joyous singing. The traditional Seder table in- cludes a number of symbolic objects which are placed before the person who leads the service. 1. Afikomen -- Three matzas placed separately in the folds of a napkin or Matza cover. Two of these matzas symbolize the two loaves of bread over which the usual Sabbath and festival benediction is pronounced. The third matza emphasizes the role of the matza in the Pesach ritual. The meaning of the matza is threefold. First, it is a symbol of the bread of poverty the Jews were made to eat when they were slaves in Egypt. Second, it is symbolic of the great haste in which the Israelites fled from Egypt, having time only to bring with them unleavened dough. Third, it is symbolic of the simple life in the desert. Even their bread was only an unleavened cake. 2. A roasted shankbone -- to commemorate the pascal sacri- fice of ancient days which each family brought to the Temple. 3. A roasted egg -- which symbolizes the festival sacrifice, which on Pesach supplemented the pascal lamb. 4. Morar or Bitter Herbs -- to symbolize the bitterness of Israel's bondage in Egypt. Horseradish is usually used. 5. Haroset or Charoses -- to symbolize the mortar which the Israelites used in building the treasure cities for the Pharoh. It also symbolizes the hope of freedom which enabled the Israelites to withstand the bitterness of slavery. It is made with grated apple, chopped nuts, cinnamon and wine. 6. A Green Herb (such as parsley, lettuce, watercress) dipped in salt water -- The greens symbolize the coming of spring suggesting that just as greens come to life again in spring, there is everlasting hope of redemption. The salt water stands for the tears shed by the Jews in their bitter- ness. 7. Four cups of wine -- One for Kiddish, one following the recital of the first part of the Seder, one after grace, and one at the conclusion of the Seder. These four cups symbol- ize the fourfold promise of redemption. 8. Cup of Elijah -- A special cup placed in the center of the table, which is not filled until the conclusion of the meal. When it is filled the door is opened for the coming of Elijah, the coming of a more perfect world. A typical Seder menu will consist of: gefilte fish, chopped liver, chicken soup with matza knadlach, roast chicken with some type of matza stuffing, vegetables, relish, pesah sponge cake and tea. In preparation for Passover the home is thor- oughly cleansed of all chometz (leaven). All kitchen utensils are either changed or cleansed and scoured. A separate set of dishes is used for the holiday period. During the eight days of Passover, meals vary from those of the rest of the year. All leaven is omitted; dried beans and peas, legumes and grains may not be used; baking powder, baking soda and yeast are not permitted. Flour is replaced by matza meal and potato flour. Because of these dietary rules it has been necessary to devise ingenious ways of cooking and baking using only those products permitted. Thus, throughout the ages there has developed a set of "Pesadik" recipes and special techniques for tasty cookery during the holiday period. Of course at the present time, there are many new Passover products on the market which can be purchased ready made and save the housewife much time and effort. However, the traditional home-made dishes are still best loved by all. --------------------------------------------------------------------- (Hada520019) CHAROSES 1 apple pared 1 t. sugar or honey 1/2 C. chopped nuts 1-2 Tb. red wine 1/2 t. cinnamon Chop or coarsely grate the apple and mash thoroughly with the remaining ingredients. Beat until the mixture is smooth and free of lumps. If desired, correct seasoning to taste. PASSOVER TAIGLACH Naomi Lansky Dough: Syrup: 6 eggs 1 lb. honey 1 Tb. fat or oil 1/2 1b. sugar matza cake meal 1/2 Tb. ginger 1/2 lb. walnuts cut Beat eggs well. Add fat and just enough meal to form a soft dough. Roll with hands on board sprinkled with meal, into long strips of finger thickness. Cut in 1/2 inch length pieces. Bake for 10 minutes at 350° in a floured pan. Mix honey, sugar, ginger and bring to a boil. Add pieces of baked dough and nuts. Boil slowly, stirring frequently, until honey candies in cold water (forms a firm ball). Pour onto a moistened board, flatten with hands immediately and when cold cut into squares of desired size. Passover KNADLACH MATZA KLOESE Ruth Friedman 6 eggs separated 1 1/2 C. water 2 Tb. Chicken fat 1 1/2 C. matza meal salt to taste Beat egg yolks. Add fat and salt. Add water and matza meal, mixing thoroughly. Beat egg whites until stiff and fold into mixture. Place in refrigerator for 2 hours. Form into balls with wet hands and drop into boiling water. Cover tightly and cook approximately 20 minutes. MATZA KNADLACH, See Soup Accompaniment Section, page 79 MATZA MARROW BALLS Mildred Carron 2 T. marrow or chicken fat 1/2 C. matza meal 2 eggs 1/2 t. salt Cream chilled marrow or chicken fat. Stir in well beaten eggs, add salt and enough meal to make a soft dough. Refrig- erate about three hours - until firm. Using a teaspoon to measure, shape into balls about the size of a walnut. Wet hands with cold water to make smooth balls. Drop these as you make them into rapidly boiling water or soup. Balls will float to the top. Shake pot to float all the balls. Turn down heat, cover pot and cook about 40 minutes. These may be prepared early and reheated. A bit of parsley or nutmeg may be added. --------------------------------------------------------------------- (Hada520020) PASSOVER LIVER KNADLACH Ada Margolis l/2 1b. liver 1/4 t. pepper 1 onion, sliced 1/4 C. fat 1 1/2 C. boiling water 1 t. salt 1 3/4 C. matza meal 3 eggs Bake liver and grind with either raw onion, or onion which has been fried until brown. Pour boiling water over matza meal, let cool. Add ground liver and onion, eggs, fat, salt and pepper, and mix thoroughly. Roll into balls the size of a walnut, drop into boiling salted water and let boil covered for 20 minutes. PASSOVER CHEESE KREPLACH OR KNADLACH Ada Margolis 3 eggs 1 C. dry cottage cheese 3 T. melted butter 1 C. matza meal 3 T. milk 1/2 t. sugar 1 t. salt Beat eggs, add melted butter, milk and 1/2 t. of salt. Add matza meal gradually, mixing well, and let stand 10 minutes. Mix cheese with sugar and remaining salt. Roll dough into balls, dip fingers into water and press a hollow into each ball. Fill each hollow with a tablespoon of cheese. Press edges of hol- low together to hold in cheese. Drop balls into boiling salted water and boil covered for 15 minutes. Serve warm with sour cream. POTATO KNADLACH I 6 medium potatoes 2 eggs About 3/4 C. matza meal 1 1/2 t. salt Peel and boil potatoes, then mash, adding salt. When cool, add slightly beaten eggs, and just enough meal to hold mix- ture together. Mold into egg shape and drop into boiling salt water (1 t. salt to 1 qt. water). Boil 20 minutes (covered), then spread with chicken fat and brown in hot oven, or serve with browned onions. POTATO KNADLACH II 3 large potatoes, raw 2 eggs 1 cooked and mashed potato 1/2 t. salt 1 Tb. (rounded) chicken fat dash pepper 1/3 C. matza meal (approx.) Peel and grate the raw potatoes and drain off all of the water by pressing through a cloth. Put this almost dry raw potato in a bowl, add the rest of the ingredients and mix well. The mixture should be just firm enough to shape. If too soft add a little more matza meal. Shape into small balls with greased hands. Drop into boiling salted water and cook covered for one hour. Drain and serve in soup. They may also be cooked as a dumpling in a meat stew. The inclusion of the cooked potato is optional, but it does make a much lighter knadle. If it is ommitted more matza meal may be needed. --------------------------------------------------------------------- (Hada520021) Passover MANDLEN PASSOVER MANDLEN I Ada Margolis 3 eggs beaten 1/2 t. potato flour 2/3 C. matza cake meal 1/8 t. salt Beat eggs, cake meal, potato flour and salt. Knead well. Roll out on floured board to 1/4 inch thickness. Cut into 1/4 inch cubes. Fry in deep fat heated to 375° until brown. Drain and serve in soup. PASSOVER MANDLEN II Ada Margolis 1/3 C fat 2/3 C. water 1 1/2 t. salt 1/4 t. pepper 6 eggs 2 C. matza meal Mix fat, water and season- ings and bring to a boil. Pour the liquid gradually onto the matza meal, mixing well with a fork. Beat the eggs into the mixture, and knead thoroughly. Grease hands, and roll pieces of dough into marbles about 3/8 inch thick. Place on greased cookie sheet and bake at 400° until brown. MATZA STUFFING 4 matzas 1/4 t. ginger 1/4 C. water 1/4 t. pepper 2 eggs, beaten 1 Tb. chopped parsley 1 t. salt 2 Tb. chopped onion celery (optional) Crumble matzas and sprinkle with water. Add other ingred- ients. This stuffing may be used for any meat or fowl. You may bake this in a greased dish and serve as kugel, or line a roasting dish and bake seasoned serving pieces of chicken on top. MATZA AND LIVER PIE 1 lb. liver 1/4 C. matza meal 2 large onions 1/2 C. water 2 1/2 t. salt 2 hard-boiled eggs 1/4 t. pepper 5 eggs 2 Tb. fat 4 or 5 matzas Broil slices of liver for 15 minutes. Remove outer skin and veins, then put through a food chopper. Brown onions in fat, add to liver. Add chopped hard-boiled eggs, 2 t. salt, 1/8 t. pepper, and mix in 2 beaten eggs. Dip matzas in cold water for a moment -- do not soften them so that they will break. Cut them to fit a baking pan, cutting enough for 3 layers of matzas. Mix matza meal with the water and 3 eggs and remain- ing salt and pepper and dip the pieces of matza in this mix- ture. Put a layer of matzas in greased baking pan, then a layer of liver mixture, alternating until you have 2 layers of liver and 3 of matzas. Bake in moderate oven (350°) until brown -- about 45 minutes. --------------------------------------------------------------------- (Hada520022) PASSOVER KUGEL APPLE AND MATZA KUGEL Katherine Meyerstein 6 matzas, broken into pieces 1 apple peeled and diced 2 eggs, separated 1 Tb. butter or shortening Cover matzas with water then squeeze out as much water as possible. Add apple and fat. Beat yolks into mixture, season with salt, sugar and pepper (if desired) to taste. Beat egg whites until stiff, fold into above gently. Pour into pre-heated, greased casserole. Bake in slow oven (300°) about 1 hour until top has an even brown crust. GRATED APPLE KUGEL 6 large juicy apples, grated Grated peel of 1 lemon 1/2 C. sifted matza meal 8 eggs separated 1/2 C. sugar blanched almonds Stir the sugar and yolks well; add the grated apples, and mix well. Then stir in the matza meal and the grated lemon peel. Last add the stiff beaten whites of the 8 eggs. Bake in an ungreased spring form. Sprinkle a handful of blanched almonds on top just before baking. Bake at 325° approximately 1 hour. PASSOVER POTATO KUGEL Mildred Carron 6 large Idaho potatoes, raw 6 eggs 1/2 C. matza meal 3 T. chicken fat 1 1/2 t. salt and a turn or 2 1 medium onion of fresh ground pepper Use a 3 quart oblong glass baking dish. Peel potatoes and soak in ice water about 1/2 hour. Beat eggs until thick. This takes about 15 minutes. Have eggs ready when you start to grate potatoes. Also heat oven to 375 degrees. Grate potatoes into a large bowl using medium hole grater. Do not use fine holes or your pudding will be heavy. Grate quickly, using a long stroke. Grate onion on fine grater. Mix grated vegetables, seasoning, eggs and add matza meal last. Melt chicken fat in baking dish in oven. Pour potato mixture into hot dish. Bake for 45 minutes to an hour, until nice and brown. You may prepare this early in the day and bake your kugel for half an hour. Finish baking when you are ready to serve. You may prepare this ahead of time and cover with plastic wrap, with the wrap touching the pudding in the baking dish. The big problem with potato kugel is that the potatoes turn dark. One avoids this by mixing and baking as soon as potatoes are grated. MATZA CHEESE KUGEL 2 large onions, grated or 1/2 lb. cottage cheese chopped fine 2 eggs, beaten 2 Tb. butter 1/2 t. salt 5 matzas Fry onions in butter until brown and let cool. Crush matzas, soak in cold water for 2 minutes, drain and press out well. Mix onions and matzas with cheese, eggs, and salt. Place in greased pudding dish and bake in hot oven (400°) un- til brown -- about 1/2 hour. MATZA PLETZEL Hannah Zwerdling 2 white matzas salt and pepper to taste boiling water 1/2 onion grated (optional) 3-4 eggs Break matzas into small pieces. Pour boiling water to cover over them and let stand a few minutes. Then drain the matzas. Add the eggs and seasonings and beat all ingredients together very well. Heat frying pan and grease well. Pour batter in. This should make 4 good sized omelets. Can be served with jelly, syrup, or sour cream. --------------------------------------------------------------------- (Hada520023) Pancakes CHREMSEL I 3/4 C. matza meal 4 eggs separated 1 t. sugar 1/4 t. salt 1 1/4 C. hot milk Pour hot milk over dry ingredients and let stand. Mix in beaten egg yolks and then fold in stiffly beaten egg whites. Drop by tablespoonfuls on a hot greased griddle or fry in hot melted shortening. Fry until brown on both sides. Serve with powdered sugar, jelly, or fruit sauce. CHREMSEL II 1 C. matza meal 1 t. sugar 1 C. wine 1/4 t. salt 1 Tb. chopped almonds 4 eggs, separated Sift the meal into a bowl; bring wine to the boiling point, then stir it into the meal. Add almonds, sugar, salt, and beaten yolks of eggs. Add stiffly-beaten egg whites to the mixture. Drop by tablespoons into deep fat heated to 375° and fry until brown. Drain on brown paper; sprinkle with powdered sugar. PASSOVER CHEESE BLINTZES Ada Margolis 3 eggs, beaten 1 1/2 C. water 1/2 t. salt 3/4 C. cake meal To the beaten eggs add the salt, and alternately a little of the cake meal and water, mixing thoroughly. Pour into a small hot greased frying pan only enough batter to make a very thin pancake, tipping pan from side to side. Toss out on a towel fried side up. Make a number of sheets this way. Place a heaping tablespoon of cheese mixture on each sheet, fold sides of sheet in over mixture to form an envelope, and fry again on both sides until brown. FILLING: 1 1b. dry cottage cheese 1/2 t. salt 1 egg 1 T. thick cream 1/2 t. sugar Press cheese through a sieve, add remaining ingredients and beat until smooth. MATZA MEAL PANCAKES, See Pancake and Pudding Section, page 137 PASSOVER PINWHEEL MEAT LOAF Hilma Geffen Meat Filling: 2 lb. lean ground beef 2 matzas - crumbled fine 1 t. salt 3 T. onion - minced 1/4 t. pepper 3 T. chicken fat or oil 2 eggs 1/2 t. salt 3/4 C. matza meal dash of pepper 1/4 C. tomato Juice 1/3 C. hot water Topping: optional tomato-mushroom sauce Mix beef with meal, juice, eggs and seasoning. Make a ball and roll between 2 sheets of waxed paper into a rectangle 1/2 inch thick. Remove top sheet of paper. Spread meat with filling (which may be prepared in advance). Using waxed paper as a guide, roll like a jellyroll. Remove bottom paper when you place this in a greased shallow baking pan. Cover with sauce and bake for 1 hour in a 350 degree oven. Serves 6-8. --------------------------------------------------------------------- (Hada520024) PASSOVER CAKES PASSOVER SPONGE CAKE I Naomi Lansky 7 egg yolks l/2 C. potato flour 9 egg whites 1/2 C. Matza cake flour 1 1/2 C. sugar Juice and grated rind of 1/2 C. water 1/2 lemon Boil sugar and water until syruppy. Beat egg whites until very stiff and pour syrup gradually on whites beating until slightly cool. Beat yolks with lemon juice, add rind and fold into egg white mixture. Gently fold in the flour, both kinds -- which have been sifted together once. Pour into dampened 10 inch tube pan, bake 45-50 minutes at 375°. Turn heat down to 350° ten minutes before end. Remove from oven, invert pan and cool. PASSOVER SPONGE CAKE II Mildred Carron 9 eggs separated 1/2 C sifted cake meal 1 1/2 C. sugar 1/2 C. potato flour 1 lemon (juice and rind) (sifted together) Beat 7 egg whites stiff but not dry and gradually beat in half of the sugar. Beat the other two whites with the egg yolks and lemon until very light and thick. Beat remainder of sugar into the yolk mixture. Fold yolk mixture into egg whites until well blended. Gradually fold the sifted flour into eggs. Bake in a large ungreased tube pan at 350° about 50 minutes to 1 hour. Turn cake upside down (cake in air) to cool. PASSOVER SPONGE CAKE III Marilyn Krimm 10 eggs 1 C. sugar 1/2 C. matza cake meal 1/2 C. potato starch sift together 3 times 1/2 C. orange juice + 1 T. grated rind 1/2 lemon - Juice + 1 t. grated rind 1/4 C. oil dash of salt Have eggs room temperature. Separate eggs and beat whites until stiff but not dry. Remove beater from whites and beat yolks. While yolks are beating, fold sifted sugar into white. Then fold sifted dry ingredients into whites. Add juices and oil to yolks and beat very light. Fold the yolks into the whites. Bake in angel food cake pan for one hour in an oven that has been preheated to 300 degrees. Hang upside down to cool. Special Chocolate Variation Add 2/3 C. melted and cooled chocolate bits and 2 jiggers of brandy to yolk mixture. Sister-in-law Bess Neveloff PASSOVER FRUIT WHIP 1 1/2 C. grated apple, peach 1 1/2 C. sugar or mashed berries whites of 2 eggs 1 T. lemon juice and some grated rind grated rind Mix all together. Beat until very stiff. Use between and on top of cakes or for fillings. This makes a lot of whip. PASSOVER STRAWBERRY FROSTING June Weiss 1 egg white 1 1/2 C. sugar pinch of salt 1 C. strawberries (crushed) Beat the egg white with the salt. Gradually add the sugar, beating constantly. Add strawberries and beat until stiff, (about 20 minutes). Cover cold cake. Garnish with whole berries if desired. --------------------------------------------------------------------- (Hada520025) PASSOVER JELLY ROLL 1/2 C. Matza cake meal l/4 t. salt 4 eggs, separated Grated rind of 1/2 orange or 1/2 C. sugar lemon Beat yolks and sugar together until light, add grated rind and cake meal which has been sifted 4 times. Add salt to egg whites, beat until stiff and fold into dough. Line a pan about 8 inches by 12 inches with waxed paper, spread dough on evenly, and bake at 350° for 12 minutes. When done, lift out paper with cake and place on a damp cloth for a few minutes, then invert on waxed paper sprinkled with powdered sugar. Remove paper from cake, spread with jelly (beaten smooth), or boiled frosting, and roll up. Wrap in waxed paper, then in the damp cloth for about 15 minutes so that the roll will hold its shape. Remove wrapping and dust with powdered sugar. Slice. PASSOVER NUT TORTE Bea Kahn 9 eggs separated 1 Tb. lemon juice or wine 2 Tb. matza cake flour 1 C. sugar 1 lb. nuts shelled and ground Beat yolks well. Add sugar, flour, nuts and flavoring, beating until well blended. Beat egg whites until stiff. Fold into batter. Bake in ungreased pan 40-45 minutes at 350°. PESACH ALMOND CAKE Helen Aminoff 7 eggs (separated) 1/2 lb. ground unblanched 1 C. sugar almonds 1 T. almond flavoring Beat egg yolks veil, add sugar, beat till thick. Beat whites till stiff. Add whites and nuts alternately to yolks. Use ungreased spring form and bake at 325 degrees one hour. Invert pan on a grill and let stand till cool. PASSOVER NUT SPONGE CAKE Ada Margolis 2 C. sugar 1 C. Matza cake meal Juice and grated rind of 1 t. potato flour 1 lemon 2 C. chopped nuts 12 eggs, separated Add sugar to egg yolks, and beat until thick. Beat egg whites until stiff, and fold into mixture. Add juice and grated rind of lemon. Mix and sift cake meal and potato flour, and fold into mixture gradually. Fold in chopped nuts and bake in ungreased pan at 325° for 1 hour. PASSOVER DATE TORTE Beulah Elving 4 eggs 1/4 t. salt 1 C. sugar 1 lb. pitted dates - cut up 1/4 C. potato starch 2 C. walnuts - cut in large 1/4 C. matza cake meal pieces Beat eggs and salt until thick and lemon colored. Add sugar gradually and beat some more. Sift potato starch and meal together and mix through dates. Add this to egg mixture and fold together. Fold in walnuts. Bake in a 9 inch square pan that has been lined with waxed paper. Bake at 350 degrees for 40 to 45 munutes. Cool in pan for 15 munutes. Invert and remove paper. This may be frozen. --------------------------------------------------------------------- (Hada520026) WINE AND NUT CAKE I Ruth Friedman 7 eggs separated 1 C. chopped nuts 1 C. sugar 1/2 C. matza cake flour 1/4 C. sweet wine Beat the egg yolks until thick. Gradually beat in the sugar. Add the wine and mix well. Combine nuts and cake flour and add to egg mixture. Beat egg whites until stiff and fold into mix- ture. Pour into ungreased angel food cake pan and bake at 325° for 1 hour and 15 minutes. Invert pan and do not remove cake until it is thoroughly cooled. WINE AND NUT CAKE II Ceil Pear 12 eggs separated (room temperature) 1 C. sugar 1 t. cinnamon 1 C. wine 1 C. finely chopped walnuts 1 C. matza cake meal sifted Beat yolks and sugar until thick and lemon colored. Alter- nately add meal and wine to yolks. Add salt, cinnamon and nuts. Set aside. Beat whites until stiff. Fold into yolk mixture. Bake 325 degrees one hour. Use a tube pan. Invert to cool. Sprinkle with whip if desired. PASSOVER BANANA CAKE Ceil Pear 7 eggs - separated 1 C bananas - mashed 1 C. sugar (1/2 + 1/2) 1/2 C. matza cake meal 1 t. salt 1/2 C. potato starch 1 t. vanilla 1 C. walnuts - chopped fine 1 t. lemon juicee Beat whites until stiff but not dry. Gradually beat in 1/2 C. sugar. Set aside. Beat yolks with 1/2 C. sugar until very thick. Add salt, vanilla and lemon juice. Beat well. Add bananas and beat well. Sift meal with starch and fold into yolk mixture. Fold in whites and nuts. Bake in a tube pan in 325 degree oven for 45 minutes to an hour, testing with a broom straw. PASSOVER DATE CREAM PIE Claire Bernstein 1/4 C. cocoa 1/2 C. water 3 T potato flour 1/2 C Passover cherry wine 1/4 t. salt 3 eggs 3/4 C. sugar 1 C. fresh dates 1 C. sour cream Mix cocoa, potato starch, salt and 1/2 C. sugar in a sauce pan. Add sour cream, stir in water and wine and cook, stirring, over medium fire, until smooth and thick. Separate eggs. Spoon a little hot mixture into yolks that have bean broken with a fork. Mix this into hot mixture and continue stirring and cooking for 3-5 minutes until spoon is coated. Remove from heat. Beat egg whites a bit and add 1/4 C. sugar. Beat until whites form soft peaks. Fold whites gradually into hot chocolate mixture. Fold in dates which have been chopped. Dates may be omitted. Turn into Passover pie shell. Chill. (Ed. You may serve this in custard cups, perhaps over cubes of dried cake.) --------------------------------------------------------------------- (Hada520027) Cookies PASSOVER ALMOND MACAROONS Ada Margolis l/2 lb. blanched almonds 2 C. powdered sugar ground fine Grated rind of 1 lemon 2 egg whites 2 t. cake meal Beat egg whites until stiff, mix other ingredients, and fold in. Grease cookie sheet, dust it thickly with cake meal. Drop batter by teaspoonsful onto cookie sheet, allowing room for cookies to spread when baked. Bake at 300° for 15 minutes, then increase heat to 375° to let macaroons brown. Remove from pan when cool. PASSOVER AIMOND COOKIES Ada Margolis 1/2 C. cake meal 1/2 C. chopped almonds 1/4 C. potato flour 2 eggs slightly beaten 1/2 C. sugar Mix and sift cake meal and potato flour. Add sugar, almonds and eggs. Roll dough out on potato flour mixed with sugar. Cut; and bake on a greased cookie sheet in 400° oven until brown. PASSOVER MOCK OATMEAL COOKIES Ada Margolis 1 C. Matza meal 1/2 C. chopped nuts 3/4 C. sugar 1/2 C. raisins 1/2 t. cinnamon 2 eggs 1 C. matza farfel 1/3 C. melted fat Mix together the dry ingredients, then beat the eggs and fat into the mixture. Drop in rough lumps about the size of a small egg, onto a greased cookie sheet and bake at 350° for 30 minutes. Allow room for cookies to spread. PASSOVER CREAM PUFFS Mrs. Sperling 1 C. water 1/2 t. salt 1/3 C. fat 4 eggs 1 C. matza meal Boil water and fat in sauce pan. While boiling, pour in salt and matza meal. Continue cooking and stirring until batter no longer sticks to sides of pan. Remove from fire. Add unbeaten eggs one at a time beating well after each add- ition. Drop by tablespoons on a greased cookie sheet. Bake 25 minutes at 450°. Reduce oven to 325° and bake 45 minutes longer. When cool, cut in half and fill with whipped cream, custard, fruits, etc., and sprinkle tops with confectioner's sugar. This makes 12 good-sized puffs. Smaller puffs can be made by dropping batter from a teaspoon. PASSOVER CUSTARD FILLING Mrs. Sperling 2 eggs 1 t butter 3/4 C. sugar 1 lemon 1 Tb. potato flour 1 C. water Beat eggs well and add sugar and flour, beating it in slowly. Add juice of the lemon, butter and water slowly. Cook in top of double boiler until thick, stirring constantly. While cooling, stir occassionally in order to avoid lumps. Use as filling in cream puffs. MATZA MEAL DOUGHNUT Mrs. Sperling 2/3 C. water 1 Tb. sugar 1/3 C. shortening 3 eggs 1 C. Matza meal 1/4 t. salt Boil fat, water, sugar and salt. Add the matza meal, stirring well. Let mixture boil for a second. Remove from fire and beat well. Add eggs one at a time beating well after each addition. Take bits of the dough into well greased hands and roll into balls 2 inches in diameter. Dip finger in water and make a hole through the center of each ball. Place on a greased pan and bake at 375-400° for 1 hour. Roll in confectioners sugar while hot. --------------------------------------------------------------------- (Hada520028) CHOPPED (GEHACKTE) HERRING I Bessie Levine several pieces of ready-made 2 apples pickled herring 1 green pepper 1 medium onion 2 hardboiled eggs Skin pieces of herring and remove the bones thoroughly. Chop or put through the meat grinder with remaining ingredients. If desired seasongs to taste may be added, but usually no other flavoring is needed. CHOPPED HERRING II Roseanna Halman 1 schmaltze herring 1 slice of white bread 1 hard boiled egg vinegar 1 onion Clean herring thoroughly and soak over nite. Bone and chop. Add onion and egg and chop together. Soak bread in vinegar and add to herring, chopping very well. Serve on lettuce leaf as an appetizer. BAKED HERRING Annabelle Cohen 2 herrings (Schmaltze) salt, pepper, cinnamon and 1 apple vinegar to taste 1 slice of bread 4 eggs 1 onion Fillet herring and soak over night. Chop herring, apple, and onion. Add bread which has been soaked and squeezed dry. Add vinegar, salt, pepper, and cinnamon. Beat in eggs. Pour into an ungreased pie plate. Bake in 350° oven for approximately 45 minutes or until a knife placed in herring comes out clean. Cut up into squares and serve on crackers as an appetizer. GEFILTE FISH, as a first course or in very tiny balls as an hors d'oeuvre, SEE Fish section, p.104-105 MOCK GEFILTE FISH, SEE Fish section, p.105 For recipes for PICKLED HERRING, PICKLED LOX, PICKLED FISH, and other types of BAKED HERRING, SEE Fish Section. 109-112 CHOPPED eggplant CHOPPED EGGPLANT I Bessie Levine medium sized eggplant 1 t. oil 1 onion 1 t. vinegar 2 eggs hardboiled salt and pepper to taste 1 tomato a few pieces pickled herring 1 green pepper (optional) Bake the eggplant in moderate oven. When tender cut into pieces and put thru the meat grinder along with peel and other ingredients. Add oil and vinegar along with seasonings and mix well. If herring is used no salt is necessary. Serve as an appetizer. CHOPPED EGGPLANT II 1 large eggplant Pepper 1 small onion, cut very fine Vinegar 1 tomato Olive oil or salad oil Salt Sugar Bake in moderate oven until tender, or boil eggplant. Peel. If boiled, drain very well. Chop up with onion, tomato, salt, pepper, vinegar, oil, and a little sugar. Serve cold. Use as a salad, relish, sandwich spread, or side dish. CHOPPED EGGPLANT III Sunnie Tait 1 large eggplant 1 6oz. can tomato paste 4 large onions - chopped fine 2 T vegetable oil 1 green pepper - chopped salt and pepper Split eggplant in half lengthwise. Place skin side up on cookie sheet and broil 15 - 20 minutes until tender. Brown onions and pepper in oil.. Stir in tomato paste and simmer about 5 minutes adding a little more oil if necessary. Stir in chopped and drained eggplant, season to taste and simmer 1/2 hour. Serve cold. Serves 6-8 as a side dish. You may spread on crackers or mold to a shape and serve as appetizer. --------------------------------------------------------------------- (Hada520029) PUMPER NICKEL PIE Katherine Meyerstein 1 large round pumpernickel chopped hard boiled eggs chopped herring minced black olives chopped egg whites any other desired combinat- ion of tasty ingredients Slice the bread horizon- tally so you have 4 to 5 round disks 1/2 inch thick. Trim off crusts. Place the chopped eggs in a circle in the center of each disk. Arrange chopped herring in a ring around the eggs. Form a third and last ring of eggs around the herring. Mark off or outline the cen- ter circle with minced black olives. Mark next ring with the egg whites and edge the whole disk with black olives. Decorate with pimento strips or squares. Cut into pie shaped wedges and serve. You may use any other ingredients you wish; always keep harmony of taste and color in mind. --------------------------------------------------------------------- (Hada520030) EGGPLANT CAVIAR Bess Paper 1 small eggplant -- unpeeled 1 onion Chop all vegetables fine. 1 green pepper 1 4-oz. can mushrooms 1/3 C. salad oil Garlic to taste Mix everything in a pot and simmer for 10 minutes. Add: salt and pepper 1/4 C. water 1/2 t. oregano 2 T. wine vinegar 1 1/2 t. sugar 1/2 C. chopped stuffed olives 1 6-oz. cam tomato paste 3 T. pine nuts Stir into mixture in pot. Cover and simmer for 30 minutes. Chill and serve cold. May be frozen. CHEDDAR CHEESE APPETIZERS Halina Silverman 1/4 lb. sharp cheddar cheese grated 2.1/4 C. flour 1/2 lb. margarine a dash of salt and cayenne pepper With your hands, knead this all together until smooth. Divide into 3 rolls for slicing and chill. Will keep in refrigerator. When ready to serve, slice 1/4 inch thick an push 1/2 a pecan or an olive slice on top. Bake 5 to 7 minutes at 425 degrees and serve immediately. CARROT AND CREAM CHEESE SPREAD Marilyn Krimm 8 oz. cream cheese - room temperature 1 C. Carrots - shredded 2 or 3 minced scallions or 1/2 small white onion Blend. Fill celery lengths. You may prefer fewer carrots. Try this with 1/2 cup ground nuts omitting onion or some dill. CHICKEN LIVERS AND MUSHROOMS ON TOAST, See Meat Section, page 133. SWEET AND SOUR MEAT BALLS Rose Friedman 1 1/2 lb. ground beef water 1 egg 1 onion grated 1/4 C. bread crumbs 1 piece sour salt salt and pepper to taste 1/4 C. brown sugar Mix meat, egg, crumbs, and salt and pepper. Form into very small balls. Boil enough water in which to simmer the balls without covering them with water completely. Add sour salt, grated onion and sugar to water. Cook until seasonings are mixed and liquid tastes right. Place meat balls in liquid, and bring to a boil again on top of stove. Then place uncover- ed in a 350° oven and bake until brown. More water can be added if necessary to prevent burning. Thicken gravy with flour. Serve as an appetizer. SWEET AND SOUR MEATBALLS, for a main course, See Meat section page 127 SWEET AND SOUR STUFFED CABBAGE, See meat section, page 126-127 HARD BOILED EGGS AND SCALLIONS Pearl Axelrod This can be used as a breakfast dish, a snack, or an appetizer. 6 hard boiled eggs butter, chicken fat, or 4 scallions mayonnaise to soften salt and pepper to taste Mash eggs fine and add scallions chopped fine. Soften with desired fat and season to taste. Mix well and serve on rye bread, pumpernickel or crackers. HUNGARIAN SALT STICKS Peri Berki 8 oz. cream cheese 2 sticks margarine (1/2 lb.) 1 1/4 C. flour Blend with hands. Divide into 2 balls. Roll each ball into rectangle 1/2 "thick. Fold over 3 times in both directions. Roll again into rectangle 1/2" thick. Fold again three times in both directions. Store in plastic bag in refrigerator overnight or longer. To bake, roll into rectangle 1/2 inch thick. Brush with beaten egg yolk, sprinkle with salt and caraway seeds. With pizza cutter, cut into 1/2 by 3 inch strips. Bake 350 degree oven on ungreased cooky sheet for 15 minutes or until brown. Will freeze. --------------------------------------------------------------------- (Hada520031) Soup --------------------------------------------------------------------- (Hada520032) CHICKEN SOUP In the Jewish home chicken soup is associated with the Sabbath and other holidays. Rich clear chicken soup is called Gilderne and is served as a "must" at wedding anni- versaries, especially the 25th and 50th. 4 lb. stewing chicken 2 stalks celery (with leaves) (include gizzard, heart, 1 bay leaf neck and feet) 6 peppercorns 1 large onion Boiled water (1 qt. per pound 1 large carrot diced or sliced of chicken) Salt to taste Remove excess fat from pieces of chicken. Place chicken, spices and water in a pot and bring to a quick boil. Turn heat down and simmer slowly for 30 minutes. Skim carefully. Add vegetables and continue simmering until chicken is tender. Correct seasonings. GREEN PEA SOUP 1 lb. green split peas 1-2 stalks celery (with leaves) 3 qts. water bay leaf 1 large onion sliced 3/4 lb. soup meat and bones 1 large carrot sliced salt and pepper to taste Wash peas in cold water. Rinse and drain well. Place in pot with rest of ingredients and bring to a boil. Lower heat and let simmer about three hours. Add more water from time to time if necessary. Put through sieve, season to taste, heat and serve. VEGETABLE SOUP I Lois Levenson 7 carrots 1/2 Cup Barley 5 pieces celery 3 pieces Parsley 1 Can Tomatoes Soup bone and meat 1/2 Cup Lima beans Sugar and salt to taste Cook meat and bone in a 4 quart pot of water on slow fire. When water boils remove scum, add lima beans. Cook 1/2 hour, add vegetables (cut up into small pieces) and tomatoes. Let cook about 4 hours, until meat is tender, then add barley, cook another hour and correct seasonings, then serve. VEGETABLE SOUP II Mildred Carron 2 to 3 lb. chuck-beef 1/4 C. barley a good marrow bone 1/2 C. navy beans 1 large onion 1/4 C. dried lima beans 4 sliced carrots 1 large can whole tomatoes 3 ribs celery with leaves 1/2 green pepper 1 dry onion soup mix alphabet noodles frozen mixed vegetables-1 cup Use an 8 quart pot with a good lid. Place meat, bone, onion, carrots, sliced celery, green pepper and enough water to half fill the pot, on a high fire and bring to a boil on top of the stove. Add beans, barley and tomatoes. Check to see that there is enough water to cover vegetables. Bring to a boil, place lid on pot, reduce heat and, simmer 4 to 5 hours, stirring every hour or so to see that nothing burns. Remove bones and loose fat. Add some salt and fresh ground pepper. Add onion soup mix, noodles and fresh or frozen vegetables, and bring to boil again. Cover and cook 1 hour. This freezes. You may use a turkey carcass including gravy and scraps of meat and dressing instead of fresh beef. --------------------------------------------------------------------- (Hada520033) BORSCHT A TIME FOR EVERYTHING* Yudel the waggoner, having banished the bad taste of a long journey with a dose of brandy, was immersed in a plate of borscht. "Yudel," his neighbor Yankel yelled into the kitchen, "some- thing terrible has happened!" The waggoner continued to eat with intense concentration. "Yudel, you idiot," cried Yankel, "prepare yourself for bad news. Something terrible, I tell you has happened!" Still Yudel ate, unperturbed. "Yudel," Yankel persisted, "you poor man. Your wife has just died!" The news had no apparent effect. "How can you eat so calmly?" Yankel rebuked him "It isn't natural." "Make no mistake!" The waggoner looked up from his plate for a moment. "When I finish this borscht, will I give a yell!" Undoubtedly, Yudel must have been eating a nice hot bowl of borscht made from one of our choice recipes! BEET BORSCHT I 2 lb. boiling beef (flanken 1 large clove garlic or brisket) 2 medium size nuggets sour 1 large bunch beets salt or 1 large lemon (juice of) 2 medium sized onions salt and pepper to taste 2 Tbsp. sugar Simmer beef in water to cover generously. Skim to clear. Add sour salt (or lemon juice), sliced and peeled onions and beets, sugar, and seasoning. Mince garlic fine, add to broth. Cook until meat is tender (about 3 hours). Correct Seasonings. Serve hot. BORSCHT II Lois Levenson 1 lb. lean beef and bones 1 #2 can tomatoes 1 bunch peeled beets and 2 Tb. sugar greens 1 Tb. or more salt 1 whole onion Juice of 1 lemon Put pot of water on to boil with meat. Cover. When boiling, remove scum. Add beets, greens, salt, and onion. After 1/2 hour, add tomatoes, lemon juice, sugar, and more salt if neces- sary. Cook 1-1/2 to 2 hours. BORSCHT III Anya Finkel 1 to 1-1/2 lb. soup beef 1 can tomatoes (1 lb. 4 oz). 1 C. large lima beans 1 can beets (1 lb. 4 oz.) 1 medium onion Salt to taste 2-1/2 qts. water Juice of 1 lemon Sugar to taste Cook first four ingredients for about 1-1/2 hours or until meat is tender. Add tomatoes, beets, and salt and cook 20 minutes more. Add lemon juice and sugar and cook about five minutes more. --------------------------------------------------------------------- (Hada520034) UKRANIAN borscht Mme, Pargment 2-3 qts. water 1/2 head small cabbage soup meat and marrow bones 1 large potato cubed 2 carrots lemon juice to taste 6 beets sugar to taste 2 onions salt and pepper to taste fat fresh dill flowers (optional) I can tomatoes (optional) Cook soup meat and bones in water to make a stock. Grate carrots, beets and onions and fry lightly in a little fat. Add vegetables to soup stock. Grate cabbage. Add cabbage and potato to soup. Add lemon juice, sugar, and salt and pepper. Cook 2-3 hours on a low heat, Tomatoes can be added if desired. When serving cut up a little dill in each plate and pour the hot borscht over it. This gives it an added flavor. COLD MEATLESS borscht Bessie Sirota 1 bunch young beets and greens juice of 1 lemon 2 qts. water sugar to taste salt to taste 2 eggs Wash beets and greens thoroughly. Boil in water for 15 min- utes. Remove beets and grate. Put grated beets back into liquid. Add salt to taste, lemon juice, (more if desired) and sugar to taste. Simmer slowly another 15 minutes. Allow to cool 1/2 hour. Beat eggs well in a large bowl. Pour a small amount of warm borscht into the beaten eggs slowly, stirring constantly. Continue pouring borscht into the egg mixture, remembering to stir constantly in order to prevent the egg from curdling. Serve cold with sour cream, boiled potato, chopped scallions or hard boiled eggs as desired. CHERRY borscht 1 qt. cherries pinch of baking soda 5 C. water 3/4 C. sugar 1 stick cinnamon 1 t. cornstarch salt to taste Wash and pit cherries. Add water, cinnamon, salt, soda and sugar. Boil until cherries are well cooked. Dissolve cornstarch in a little water and add to soup to thicken. Chill in refrigerator before serving. Can be served with hot boiled potatoes. Potato MOTHER'S POTATO SOUP 6 medium potatoes - cubed 2 t. salt 2 large onions, sliced thin 4 T. butter 2 ribs celery - sliced 1 qt. each milk and water with leaves Saute onions and celery in butter in a sturdy pot. Do not brown. Add water, salt and potatoes. Cook until potatoes are, soft. When ready to serve, add milk and heat just to boiling point. Serve to taste with a bit of sour cream, lemon, fresh ground pepper or perhaps paprika. ZAYDI'S POTATO-FARFEL SOUP Bess Paper 6 potatoes - pared and cubed 2 T. margarine 4 oz. square egg farfel 1 small onion - sauteed 3 or 4 sprigs feathery dill 2 qt. water Place potatoes, farfel, salt, pepper and dill in water and bring to a boil. Turn heat low and simmer 1 hour. Add margarine and onion. Mix to blend and serve hot. POTATO SOUP 3 large potatoes diced 1 t. salt 1 medium carrot pepper to taste 1 onion 1 t. butter 1 parsnip l/4 C. egg barley 2 large stalks celery sweet cream or milk 1 qt. water Place all vegetables in water and add salt and pepper. Bring to a boil and add butter and barley. Cook 30 minutes or until barley is tender. Remove from fire and add gradually as much sweet cream as desired. Serve hot. --------------------------------------------------------------------- (Hada520035) SWEET AND SOUR CABBAGE SOUP I Lee Kaplan 2 lb.s. shredded cabbage 4 qts. water 1 lb. meat bones 1 piece sour salt or lemon juice 1 can tomato sauce or tomatoes Few raisins Salt, pepper, sugar to taste Onion and garlic minced (optional Put ingredients in pot and cook about 2 hrs. Correct season- ings. SWEET AND SOUR CABBAGE SOUP II Ruth Friedman 1 med. cabbage, shredded 1/4 C. sugar 1-1/2 lb. flank meat 1 t. sour salt (citric acid) 1 medium onion Salt 1 apple Sprinkle salt over cabbage and rub in. Pour boiling water over cabbage and let stand for an hour. Drain. Combine with rest of ingredients, cover with water, and cook over slow flame until meat is tender. (2 hours). Remove apple and onion and serve. SAUERKRAUT SOUP Rhea Kish Beef bone (and meat if desired)l large can sauerkraut water, approximately 3-4.C. salt and pepper to taste small can of tomatoes sugar (optional) Cook beef and bones in water for 1 hour to get a good beef stock. Add sauerkraut and tomatoes. Cook for another hour. Season and add sugar if a sweeter soup is desired. CABBAGE SOUP 1 cabbage, cut small 1 turnip, cut small 5 cups meat stock 1 stalk celery, chopped 3 carrots, cut small 4 potatoes, diced 2 parsnips, cut small 2 to 4 tomatoes, chopped Add cabbage to meat stock, and when cabbage is half tender, add carrots, parsnips, turnip, and celery. Cook until nearly tender. (1 hour). Half hour before serving, add diced potatoes, and 2 or 3 minutes before serving, add chopped tomatoes. Simmer a few minutes. Serves 4 to 6. TCHAV 1 lb. Tchav (sorrel) 1 qt. boiling water 2 t. salt 2 eggs 1 pinch pepper Wash sorrel thoroughly and chop well. Add 1 t. salt and boiling water. Boil 5 minutes. Beat two eggs, add 1 t. salt to the eggs. Pour 2 cups of the hot sorrel mixture into the cold beaten eggs, stirring constantly until well mixed. Pour the egg mixture back into the remainder of the sorrel mixture and cool. Serve cold with sour cream. May also be served with hot boiled potatoes. Serves 4 to 6. TASTY SCHAV 1 lb. schav or spinach juice of 2 lemons (1/2 C.) 2 medium potatoes - diced 2 t. salt 2 ribs celery, cut fine 4 eggs + 1 1/2 C. cold water 4 scallions or an onion sliced thin 2 sprigs fresh dill 2 quarts of water Wash greens until clean and tear into pieces. Cook over low heat with onions, dill and potatoes until potatoes are very soft. Remove dill and add juice and salt and pepper. Cook slowly for 10 minutes. Beat eggs until blended with cold water. Stir about 3 cups of hot soup into eggs beating continually until well mixed. Add soup slowly so eggs do not curdle. Add remaining soup. Serve cold. May be kept for weeks. Serve with some sour cream if you like. You may use sour cream or more potatoes for thickening instead of eggs. --------------------------------------------------------------------- (Hada520036) CREAMED SWEET AND SOUK BEAN SOUP Mrs. Kish 2 C. navy beans 1/2 pt. sour cream salt 1 Tb. vinegar water to cover 1/4 C. sugar (or to taste) 1-2 Tb. flour milk Cook beans in salted water until tender. Mix sour cream and flour in a large bowl. Add the hot bean mixture very gradually to prevent curdling. Beat constantly. Cool. Add vinegar and sugar to taste. When the flavor is satisfactory add enough milk to make the mixture like a soup. Reheat and serve hot. Or else cool and serve cold; it is good either way. Serves 4. LENTIL SOUP Maizie Gurin 2 onions 1 bay leaf Salt and pepper to taste 2 Kosher frankfurters 1 clove garlic 1 C. Washburn's quick-cooking lentils (if using regular lentils, soak overnight) 6 C. boiling water Dice and brown onions. Combine with rest of ingredients except frankfurters and garlic. Cover and bring to a boil. Let simmer for 3/4, of an hour, adding more water if necessary. Fry frankfurters cut in eighths in fat to which clove of garlic has been added. Brown thoroughly. When very crisp, add to soup and cook 1/2 hour longer. Remove bay leaf before serving. Serves 6. BARLEY SOUP Jean Fine 1/2 to 1 lb. chuck 1 stalk celery Neck bone, if desired 1 onion 2 or 3 Tb. Barley Parsley 2 Tb. baby lima beans 2 or 3 medium 1 carrot potatoes Cook all ingredients except potatoes in 1 1/2 qts. boiling water for 2 hours. Add potatoes cut in small pieces and continue cooking until potatoes are done. Season to taste. UNCLE HARRY'S FAVORITE BARLEY SOUP Maizie Gurin 1/2 C. medium barley 1 onion 1/2 C. lima beans 1 carrot grated 1/4 C. split peas 4-5 dried mushrooms 1 lb. soup meat and bones Salt and pepper to taste Thoroughly wash barley, lima beans, and split peas. Cook with meat about 1 hr. in 2 qts. of boiling water. Add cut-up onion, grated carrot, and mushrooms. Simmer another 1 1/2 hrs. Add salt and pepper. Stir occasionally while cooking; soup will be quite thick when done. --------------------------------------------------------------------- (Hada520037) FISH SOUP 6 small perch salt 4 bay leaves 4 hard-cooked eggs, chopped 8 peppercorns Cook fish in salted water to cover until tender, with bay leaves, peppercorns, and salt. Strain, and save the liquor. Remove bones, skin, and then flake the fish. In soup bowls, put a layer of fish and then a layer of chopped egg. Repeat layers. Reheat the fish liquor and pour over the fish and egg. Serves 6 to 8. FISH PUREE 12 C. water 1 leek 1 carrot 3 bay leaves 1 stalk celery salt 10 peppercorns 4 lbs. fresh water fish in 1 onion season 1 parsnip 1 Tb. lemon juice Bring water to a boil and add carrot, celery, peppercorns, onion, parsnip, leek, bay leaves, and salt to taste. Simmer 15 minutes; add 2 pounds (only) of the fish and cook until it begins to fall apart. Force this through a sieve. Return to the pot; bring to a boil and add the remaining 2 pounds of raw fish, which has been sliced. Cook for about 15 minutes. Add lemon juice before serving. Serves 8 to 10. LOX AND POTATO SOUP Bea Kahn 1/4 lb. lox (tail ends or 4 medium potatoes diced thick slices) cut in chunks 1 1/2 qts. water 2 large onions, diced salt and pepper to taste 1 C. light cream or milk Saute onions in butter until light brown. Add lox, potatoes, and water, and cook for about 1 hour or until ingredients are soft. Add cream or milk, reheat and correct seasoning. If desired the soup can be made a day in advance, and stored in the refrigerator. Add the cream or milk just before serving and reheat. "Soup could offer a variety of surprises - kreplach (meat balls with sport jackets) exquisitely shaped by the sculptural genius of a balabusteh, who always planned the structure of the kreple so that a tempting bit of the bur- ied treasure should show through, just enough to make the mouth water. Or soup might contain lukshen, which hung like weeping willows over the flaishigeh leffel. The excess lukshen could either be sucked into the mouth or bitten into. The sought-after prize in the soup, like the trinket in the cracker-jack box, was a small unhatched egg which Momma had found in the chicken. There was one egg and eight children. What a strain on Mamma's impartiality to choose the deserving child. The ayeleh usually went to the girls because of some folk-theory about fertility." Taken from Meet The Folks, by Sammy Levenson, published by the Citadel Press, New York. --------------------------------------------------------------------- (Hada520038) MATZA KNADLACH Lois Levenson 3 eggs 1 C. matza meal 5 Tb. chicken fat, melted 1 t. salt 1/2 C. cold water Beat eggs, add melted fat, cold water, and matza meal, mix- ing constantly. Then add salt and chill the mixture for 1/2 hour in refrigerator. Wet hands and make balls the size of golf balls out of the matza meal mixture. Drop balls into boiling water one at a time. Watch closely, and when water begins to boil again, cover pot and boil 1/2 hour. Do Not remove cover until ready to serve, as air entering the pot makes the knadlach lose their fluffiness. If an even lighter knadlach is desired, separate the eggs and fold in the stiffly beaten whites as the last step before refrigerating the mixture. MATZA AND MARROW KNADLACH, See Passover Section, page 37. MATZA KLOESE, See Passover Section, page 37 LIVER KNADLACH, See Passover Section, page 38 LIVER DUMPLINGS Roseanna Halman 1 lb. beef or calves liver 1 egg 2-3 cloves garlic 2 Tb. flour 1/2 t. salt 1/4 C. farina (or enough to make mixture firm enough to handle) Put liver and garlic through meat grinder. Add other ingredients and mix well. Form into balls the size of golf balls and drop into boiling chicken soup. Simmer 20 minutes, uncovered. Serve with the soup. MANDLEN OR SOUP NUTS I 3 eggs 2 C. flour (approximate) 2 Tb. oil 1 t. salt Mix all ingredients, using only enough of the flour to make a soft dough just firm enough to roll with the hands. Divide the dough into 2 or 3 parts and roll with hands into ropes 3/8 inch thick. Cut into 1/2 inch pieces. Place on well greased cookie sheet and bake at 375° until golden brown. Shake pan occasionally or turn nuts, so that they brown evenly on all sides. MANDLEN II Bessie Levine 2 eggs pinch of salt 2 Tb. chicken fat or oil flour 3 Tb. Water Beat eggs well, Add fat and water. Mix. Add enough flour to form a dough that can be rolled in the hands. Take small pieces of dough at a time and roll with floured hands into long strips about 1/4 inch thick. Cut into pieces 1/2 inch long. Bake on greased pan at 375° until brown on all sides. Or else fry in deep fat until golden brown. Drain all grease off. Serve as a garnish in chicken soup. PASSOVER MANDLEN, See Passover Section, page 40. --------------------------------------------------------------------- (Hada520039) KREPLACH * A Jewish mother was much distressed over the problem of her young son who was afraid to eat the popular dish known as kreplach. She took the boy to a psychiatrist for consultation. After hearing the case, the doctor said, "Now, Madam, this is very simple. Take the boy home, take him out into the kitchen, and show him how kreplach are made. This should probably eliminate the condition." Hopefully the mother followed his advice. On the kitchen table she put out a small square of dough beside which was a small mound of prepared chopped meat. "Now," she said, "there is nothing here you should mind." The lad beamed and nodded encouragingly. The mother then put the meat in the center of the dough and folded over one corner. The boy smiled and all seemed to be going well. She folded over the second corner and the third. The boy was nodd- ing, and the experiment seemed to be progressing most favor- ably. Then she folded over the fourth and final corner; whereupon the boy groaned and muttered "Oi, KREPLACH !" what that psychiatrist didn't know was to tell her to try one of our recipes for kreplach. They're guaranteed to not only remove all phobias, but to nurture a life long affection for the luscious dish as well! KREPLACH I Bessie Ginsburg 1 C. flour 1 large or 2 small eggs 1/2 t. salt Mix together. Knead until elastic using a floured board. Add flour until smooth and elastic and dough does not stick. Roll out on floured table and cut into 2-2 1/2 inch squares. Filling: Grind meat, beef or turkey that has been cooked. To 1 1/2 cup meat, add 1 egg and some browned onion and season. Place 1 t. filling in each square. Dampen edges with water and fold over to seal in a triangle. Then pull opposite points together to make a hat. Boil in salted boiling water 10 minutes Using a wooden spoon, stir to prevent sticking. Drain in a colander and rinse in cold water. Serve in chicken soup or roast in oven, or heat in oven with salt and chicken fat. Makes 2 dozen. KREPLACH II Naomi Lansky Dough: Filling: 1 egg Any cooked meat or leftover Approx. 2/3 C. flour (1/3 lb. meat is sufficient) 1/4 t. salt 1/2 t. onion juice Finely chopped celery Schmaltz to hold meat together Salt and pepper to taste To make dough, beat egg slightly. Add salt and enough flour to make a stiff dough. Knead well on floured board. Invert bowl over dough and let stand, covered, 1/2 hr. Roll cut as thin as possible. Dough should not be sticky but not too brittle. Cut dough into squares. Fill and pinch ends together. Cook in boiling salted water for 15 minutes. Drain. To make filling, grind meat very fine, add other ingredients, season to taste, and mix well. --------------------------------------------------------------------- (Hada520040) noodles PHILOSOPHY WITH NOODLES * Once a proposal of marriage was brought to a man who was simple minded. Poor fellow! He had no idea how to behave in the company of others. And so, in order to save him from embarrassment, his father, who was a man of the world, cautioned him as follows: "When you visit the bride for the first time you no doubt will not know what to talk to her about. Therefore, if you want to make a good impression on her, here's my advice. First, begin talking about love. Then you can touch on family affairs. You can wind up with a little philosophy." The groom nodded gravely and replied that he understood perfectly. Then, with his father's blessings he went off to make his first call on his intended. At first he felt great constraint because the girl's parents were present, but when they left from motives of delicacy, he relaxed somewhat. Then, remembering his father's counsel, he suddenly asked the girl, "Do you love noodles?" "Sure," she answered in surprise, "Why shouldn't I love noodles?" After a moment of silence, he continued, "Do you have a brother?" "No, I have no brother." The groom rejoiced --- he had safely weathered his father's first two instructions, had talked about love and family matters. Now he still had to philosophize a bit. "Kaleh," he asked, furrowing his brow, "if you had a brother, would he have loved noodles?" A silly question -- if he had ever tasted THIS lukshen; NOODLES OR LUKSHEN 1 egg pinch of salt 2/3 C. flour (approximate) Mix ingredients and knead until dough is soft and elastic. Roll out on a floured board to a thin even sheet. Let this dry until it is no longer sticky, but not so dry that it will be brittle. Fold into a flat narrow roll about 2 inches wide, with a sharp knife cut crosswise into very fine strips and toss them up lightly to separate them. Spread on a board or cloth to dry thoroughly before storing in jars. For broad noodles cut in strips 3/8 inch or 1/2 inch wide, separate and dry. To prepare noodles, boil in salted water until tender. Drain and add to soup. Or the noodles may be cooked for 15-20 minutes directly in the soup if preferred. FARFEL OR EGG BARLEY 1 egg pinch of salt 1 C. flour Knead all ingredients into a hard firm ball of dough. Grate on a medium fine grater. Spread on a board to dry thoroughly before storing away in jars. When needed, cook in boiling salted water for 30 minutes. Drain and serve in chicken soup, or as a side dish with fat and gravy. The farfel may be boiled directly in the soup if preferred. EINLAUF OR TRIFLACH (egg drop for soup) 1 egg pinch of salt 2 Tb. flour Beat all ingredients together until smooth. Pour into boiling soup from a spoon, letting it fall either in small drops or in a steady thin stream which will give the effect of noodles. Cover and boil for five minutes. --------------------------------------------------------------------- (Hada520041) SALADS AND RELISHES --------------------------------------------------------------------- (Hada520042) RADISHES AND CUCUMBERS IN SOUR CREAM Cucumbers Sugar Radishes Salt Sour Cream Pepper Wash firm radishes and cucumbers and slice thin. Cover with sour cream. Season to taste. Serve very cold. SLICED CUCUMBER AND ONION SALAD Bea Kahn 2 cucumbers 2 Tb. tarragon vinegar 1 onion 1/4 t. pepper 1 t. salt 1 C. sour cream garlic Slice cucumbers very thin. Slice onion and place in bowl. Sprinkle with salt and put in refrigerator for 1/2 hour. Drain off water. Rub salad bowl with garlic and place vegetables in it. Pour over the vinegar and pepper. Add sour cream and toss lightly. Serves approximately 5 as a relish or side dish. CUCUMBERS WITH SOUR CREAM 12 cucumbers Mustard 6 hard-cooked eggs Sugar Lettuce, broken in chunks Salt 1 C. sour cream Pepper 1/2 t. vinegar Clean and peel cucumbers and cut in cubes. Slice eggs lengthwise in four pieces, removing the yolks. Place cucumbers, sliced egg whites, and lettuce in a bowl and pour the following dressing over them. To make dressing: rub egg yolks through a sieve. Add slowly and mix thoroughly with sour cream, vinegar, mustard, sugar, salt, and pepper to taste. BEET AND HORSERADISH RELISH Bea Kahn 1 small can beets 1/2 C. prepared horseradish 1 Tb. sugar 1/2 C. vinegar 2 t. salt 1/2 C. canned beet juice 1/8 t. pepper Drain beets and reserve 1/2 C. of the juice. Dice beets and add seasonings, horseradish and vinegar. Add enough beet juice to cover the mixture. chill over night. Serves 6. BEET AND HORSERADISH MOLD Estelle Cohan 1 Pkg. lemon Jello 1 Bottle Red Horseradish 1 Can Large beets, (whole) 4 Tb. vinegar Make jello with beet juice and water. Add vinegar. Drain horseradish, add to above with grated beets. Turn into mold or individual molds rinsed in cold water, and chill. BEET SALAD WITH HORSERADISH DRESSING Bea Kahn 1/4 C. sour cream 1 small can diced beets, chilled 2 Tb. grated horseradish 1/2 C. diced celery 1/8 t. salt lettuce 3/4 t. sugar 2 hard-boiled eggs (optional) Combine cream, horseradish, salt and sugar. Chill. Drain beets, add celery. Arrange beets on a lettuce leaf and sur- round with egg slices, if used. Top with the horseradish dressing. --------------------------------------------------------------------- (Hada520043) BEETS IN SOUR SAUCE Bea Kahn 1 can beets 1/4 C. vinegar 2 Tb. butter 1/4 C. cream 2 Tb. flour 1 t. sugar 1/2 C. beet juice 1/2 t. salt pepper to taste Dice beets. Melt butter, add flour and pour on beet juice. Add other ingredients and mix well so that sauce is smooth. Heat beets in sauce. Serve as a relish with dairy or fish meals. EASY ROSSEL --- EASY HORSERADISH Muriel Cohen Passover is not complete without fresh red horseradish. This is easier to prepare than you think. To make rossel, a sour condiment used to color and flavor horseradish and salad dressings, place a few raw beets in a jar of water. Cover the open jar with a thin piece of cloth. Place this in a warm place for about 3 weeks. Peek at it every 2 or 3 days so you can pick off any mold that may form. When this sours, it is ready to use. Beets from rossel are good in borscht. And now for the horseradish. Select a fresh root. Clean it and cut it into pieces. Shred this with a bit of water in your blender. If you did not make rossel, use a little salt and vinegar to make it tasty. If you made rossel, add a little at a time until you like the color and it suits your taste. HERRING SALAD Bea Kahn 6 medium beets cooked 4 pickled herrings 3 raw sour apples 1 Tb. vinegar 4 cold boiled potatoes 1/4 t. salt 1 onion chopped 1/8 t. pepper 3 dill pickles mayonaise to moisten 3 hard boiled eggs Dice all ingredients. Add enough mayonnaise to hold together and toss lightly. Serve on lettuce leaf. VEAL SALAD, RUSSIAN STYLE 2 apples 2 C. cubed veal (cooked) 1 large cucumber, peeled Mayonnaise 3 small boiled potatoes, peeled 1 small dill pickle Cut ip apples, cucumber, potatoes, and dill pickle. Mix with the cubed veal. Add mayonnaise. Mix well and chill. EGGPLANT MARINADE Lotte Catford 1 Large eggplant 1/2 t. salt 1/2 C. white vinegar 2 t. sugar 3 C. water 1 handful fresh dill, chopped 1/4 t. black peppercorn or 2 t. dried dill 3-5 whole bayleaves 3/4 C. mayonnaise Mix dill with mayonnaise in salad bowl and set aside. Cut eggplant into sticks about finger size, first cutting into slices. In a pot large enough to hold eggplant, make the marinade. Bring to a boil vinegar, water, spices, salt and sugar. Add eggplant. Marinade should cover eggplant. Do not stir. Cover pot and simmer until eggplant begins to look transparent. Remove from fire and turn into colander to drain and cool. Remove bayleaves to use for decoration. Do not remove peppercorns. When cool, using a wooden spoon, carefully fold through mayonnaise, decorate with bayleaves and enjoy. --------------------------------------------------------------------- (Hada520044) NICKELEH -- PICKELEH * An old Jewish woman on Essex Street stuck her hand into the brine of a pickle barrel and fished out a large pickle. "How much is this pickle?" she asked. "A nickel," answered the dealer. "A nickel is too much," she said and put the pickle back into the barrel. She fished in the barrel again and came up with a little pickle "How much is this little pickeleh?" she asked in a tender voice. "That pickeleh?" answered the shop-keeper, just as tenderly. "Only a nickeleh!" DILL PICKLES I Minnie Sharfman 1 peck small cucumbers 1 piece fresh horseradish 6 1/2 qts. water Garlic 1 pint vinegar Dill 1 scant C. salt Black pepper (whole) Scrub cucumbers. Soak 2 hrs. in cold water. Bring to a boil the water, vinegar, salt, and horseradish. Pack wide-mouthed jars with cucumbers, using plenty of fresh dill and two large cloves of garlic in each jar. Pour hot brine over cucumbers to fill jar. Makes 12 qts. These keep firm all winter. PICKLES DILL PICKLES II Muriel Cohen 9-10 quart jars for canning 1 peck very fresh cucumbers - not too large 30 cloves of garlic fresh dill - enough to yield 30 flowers pickling spices coarse salt In bottom of each jar (I run mine through dishwasher), put a clove garlic and a dill flower. Fit in tightly one upright row of cucumbers. Add a garlic and dill. Fill jar with cukes. Add a garlic and dill plus a scant teaspoon mixed pickling spices and a heaping table- spoon coarse salt. Fill jars with cold water from the tap. Close but not tightly. Allow to stand out over- night. Adjust water if necessary, seal tightly and store in a cool place. New dills will be ready to eat in about 8 to 10 days. For well done, wait three weeks. Yes, they will keep - unless you eat them all. MR. LEVINE'S DILL PICKLES Bessie Levine cucumbers 10 qts. hot water garlic 1 C. coarse salt flowers of dill 1/2 C. sugar mixed pickling spices 1/2 C. vinegar Sterilize canning jars and cover with rings. Place the cucumbers in the jars. To each jar add 1 to 2 cloves of garlic cut up, 1 t. mixed pickling spices and flowers of dill on top of the jar. Make a brine by dissolving all the ingredients in the second column in the hot water. The vinegar is added not for flavor, but because it is supposed to keep the pickles firm. Pour the brine over contents, filling jars up to the neck. Dip covers in boiling water and cover tightly. Keep in a cool dark place. Will be ready to eat in 3-4 weeks. These will keep all winter. --------------------------------------------------------------------- (Hada520045) PEPPER RELISH Rose Friedman 6 green peppers 1 C. sugar 12 sweet red peppers vinegar 12 onions Grind peppers and onions and let stand in boiling water to cover for 5 minutes. Drain off all the water and add enough vinegar to cover ingredients. Add sugar and cook for 15 minutes. Place while hot in sterilized jars. Seal tight- ly. Can be used as soon as desired, and will keep all season if the jars are air-tight. RED CABBAGE AND GREEN PEPPER RELISH June Weiss 1 head red cabbage vinegar 2 green peppers water 2 large onions salt and pepper to taste Slice cabbage and peppers into strips. Slice onions. Place in a crock or jars. Dilute vinegar with water for desired strength. Add salt and pepper to taste. Pour over cabbage filling jars to the top. Cover and place in refrigerator and allow to stand several days before serving. --------------------------------------------------------------------- (Hada520046) ELAINE'S SPINACH PIE Bess Paper Defrost 10oz. package chopped spinach 6 eggs beaten 6 T. flour 1 pint carton cottage cheese and chives 8 oz. shredded Cheddar cheese Mix together thoroughly. Place in two 10 inch pie plates that have been heavily greased. Bake 350 degr. for 1 hour. You may freeze this. RATATOUILLE Halina Silverman 1/2 lb. small pickling onions 2 cloves garlic crushed 1 small cauliflower 1 C. white vinegar 3 green and 3 red peppers 3/4 C. vegetable oil 5 C. catsup 1 eggplant - peeled Scald and peel onions. Boil 2 quarts salt water and add onions. Bring to boil and add remaining vegetables. Bring to boil again and drain immediately. Make sauce of catsup, oil, vinegar and garlic. Bring to boil, add vegetables and simmer, stirring gently for 5 minutes. Pour into sterilized jars and seal. May be enjoyed all year. QUICK RATATOUILLE Mildred Carron 1 eggplant - peeled 2 yellow summer squash 2 carrots 2 green peppers 2 zucchini squash dash garlic powder 1 small cauliflower 14 oz. catsup Cut vegetables in big chunks. Place in heavy bottom kettle with a tight cover. Pour catsup over all. Bring to a boil and cook covered at high heat for 10 minutes only. (After it boils, I reduce my stove to number 4 of 7 heats) Remove from burner but do not remove cover until cool. Serve hot or cold. Will freeze and also keep in refrigerator SWEET AND SOUR CABBAGE 1 medium head of cabbage 2 Tb. vinegar or lemon juice (red or white) salt and pepper to taste 2 sour apples 2 Tb. flour 2 Tb. fat 4 Tb. brown sugar Shred cabbage fine. Sprinkle with salt and pepper. Add apples sliced. Heat fat in pan and add cabbage mixture. Pour boiling water over it to cover and cook until tender. Sprinkle with flour, add sugar and vinegar. Mix well and cook a little longer until flavors are well blended. CABBAGE AND APPLES 1 medium head of cabbage 1 Tb. caraway seeds 2 sour apples peeled 3 Tb. fat 1/2 onion 2 t. salt and paprika to taste Cut cabbage fine and soak in salt water for 10 minutes. Drain. Heat the fat, add the cabbage, apples cut up, onion sliced and the caraway seeds. Add salt and paprika to taste. Cover tightly and cook slowly for 1 hour. BROCCOLI CASSEROLE SUPREME Ella Bermar 1/4 lb. butter or oleo 1 can cream of mushroom soup 1/2 C. chopped onions 2 boxes frozen broccoli 2 ribs celery, chopped 1-4 oz. can mushrooms, chopped 1 C. bread crumbs 4 oz. grated cheese cheddar Saute onion and celery in butter. Arrange broccoli on bottom of buttered 2 quart casserole. Mix bread crumbs and cheese, reserving 1 cup for topping. Mix remainder of bread crumbs with other ingredients. Pour over broccoli. Top with bread crumbs and dot with butter if you like. Bake 350 degree oven for 45 minutes. --------------------------------------------------------------------- (Hada520047) ROSE'S GEFILTE POTATOES Suzanne Saraoff 6 medium potatoes 1 egg 2 onions matza meal or bread crumbs 1 Tb. chicken fat 1 t. salt left over meat (optional) pinch of pepper Cut tops off pared potatoes and set aside. Core the insides of the potatoes to make a hollow shell. Chop together the insides of the potato, and the onions. Add fat, seasonings, egg, and enough meal or bread crumbs so that ingredients hold together. Stuff the potato shells with this mixture and cover with the tops which were set aside. Place in well-greased pan and bake at 400° 30-45 minutes. The out- side of the potatoes can be brushed with melted fat so they get golden brown. If a meat roast is being made the potatoes can be baked right in the roasting pan. If there is left over meat, it can be chopped into the filling with the rest of the ingredients. POTATOES STUFFED WITH MUSHROOMS 1/4 lb. mushrooms salt 1 Tb chopped chives pepper 1 Tb. bread crumbs 4 large baking potatoes 1 egg, slightly beaten 1-1/4 C. mushroom stock 1 Tb. butter To make stuffing, wash and peel mushrooms. Cook 15 minutes in salted boiling water. Drain and chop, reserving stock. Combine mushrooms and chives, bread crumbs and slightly beaten egg. Season to taste. Peel potatoes. Cut off slice lengthwise at top and set aside. Scoop out pocket in potato. Fill with stuffing and replace top. Place potatoes in baking dish and pour in mushroom stock, add butter, and bake in hot oven (425°) until done, about 45 minutes. Baste frequently with stock. Serves 4. RUSSIAN STYLE POTATOES Bea Kahn 4 medium potatoes Boiling water 1 small onion minced 2 Tb. butter salt and pepper to taste 3 Tb. sour cream Pare potatoes and cut in cubes. Place in saucepan, add onion, salt and pepper. Cover with water and simmer until tender. Drain. Add butter and sour cream and cover. Shake pan gently. Let stand a few minutes before serving. Serves POTATOES IN SOUR CREAM 2 lbs. small potatoes 2 t. flour salt 1 C. sour cream 3 Tb. butter Select uniform small potatoes. Scrape off skin and rub with salt. Wash in cold water, drain and place in heavy saucepan. Add salt, cover, and cook over low heat for 10 minutes. Shake constantly to prevent scorching. Drain off any liquid that forms. Cream butter and flour, add to potatoes and stir in sour cream. Mix well, cover and cook over low heat until potatoes are done. Add more sour cream if needed. Serves 4 to 6. POTATO AND CARROT CASSEROLE 6 medium-sized carrots 1 onion 4 large white potatoes 1 egg 4 large sweet potatoes 1/2 C. flour 1 t. baking powder 1/2 C. sugar 4 T. shortening Salt and pepper Dice carrots; cut sweet potatoes in good sized pieces; season with salt and pepper; add 1/2 cup sugar and boil in a covered kettle for about twenty minutes. Peel 4 large white potatoes, grate them, season with salt and pepper; add grated onion, flour, baking powder, egg, and shortening. Pour mixture into the center of carrots and sweet potatoes which have been put in a greased baking dish. Bake in medium hot (400°) oven for about two hours or until done. --------------------------------------------------------------------- (Hada520048) VEGETARIAN PATTIES Bessie Ginsberg 1 C. dried bread crumbs Grind the following: 4 eggs 1 C. carrots 1/4 t. salt 1 C. celery a shake of pepper 1 large onion a shake of garlic salt 1 C. walnuts Mix together. Form into flat patties. Fry in oil or bake 350 degrees for 40 minutes. CARROT TZIMMES Mildred Carron 2 large sweet potatoes cut 1/2 C. brown sugar in large chunks salt and pepper to taste 2 large bunches of carrots 1 1/2 lb. fat brisket of beef sliced thin Arrange sweet potatoes and carrots in dutch oven or roaster. Sprinkle sugar and seasonings over top. Place brisket on top, fat side up. Cover and either roast in oven (275°) or add a little water and cook over a low flame on top of stove. Add more water during cooking if necessary. Simmer or bake for about 4 hours. This is even better the next day when reheated. CARROT TZIMMES WITH KNADLACH, A main course, See Meat Section, page 130 PRUNE AND POTATO TZIMMES I Molly Rossin 1/2 lb. meat (flanken or chuck) 1/2 C. brown sugar 1 onion 1/2 lb. prunes water 2 t. salt 4 medium white potatoes 1 1/2 Tb. Flour 1 small sweet potato Place meat and onion sliced at bottom of pot with water to cover. Simmer for 1/2 hour. Add vegetables, fruit, and seasonings and cook on a low flame for 1 hour longer. When ingredients are tender, make a mixture of the flour and a little water and add to the stew to thicken. Use judgment as to amount of flour necessary to make a thick gravy. The tzimmes should be thick and not soupy. This recipe will serve 4 as a side dish. It is good served with chicken or other fowl, but is too rich to eat as a main course. PRUNE AND POTATO TZIMMES II Roseanne Halman 1 lb. prunes soaked overnight 1 lb. beef brisket in 3 C. cold water or salt and pepper 1 lb. tenderized prunes plus 5 med. sweet potatoes 3 C. water 1/2 C. sugar 1 Tb. lemon Juice Place prunes, water and meat in kettle, season with salt and pepper. Simmer 1 1/2 hours. Pare and slice sweet potatoes into ovenproof dish. Place meat and prunes on top of potatoes and pour liquid over it. Sprinkle sugar and lemon juice on top. Cover and bake in moderate oven (350°) about 40 minutes or until potatoes are done. Serves 4 to 6. SWEET AND SOUR PRUNE TZIMMES, A main course, See Meat Section, Page 131 BAKED LIMA BEAN CASSEROLE Ella Herman 1 lb. dried lima beans 1 C. sour cream 3/4 C. butter 1 t. salt 3/4 C. brown sugar 1 T. dark molasses (optional) 1 T. dried mustard Wash beans and soak for at least 1 hour. Cook in water to cover until tender - .about 1 1/2 hours. Drain. Pour into 2 quart casserole or bean pot. Mix remaining ingredients. Pour over beans. Blend. Bake at 350 degrees for 1 hour. --------------------------------------------------------------------- (Hada520049) EGGPLANT BAKED WITH TOMATOES Ruth Brooks Slice two unpeeled eggplants crosswise 1/2 inch thick. Drop into boiling salted water and cook for 3 minutes. Transfer to colander to drain thoroughly. Arrange slices in a large, flat, lightly oiled baking dish or cooky sheet. Spread each slice thickly with thick tomato sauce (see below), and sprinkle breadcrumbs and chopped parsley over all. (Sprinkle, optional, a few drops of oil over top). Cook uncovered, in a 300 degree oven for about 1 hour. Eat hot or cold! Thick Tomato Sauce: 1 onion - chopped (or scallions) 1/2 t. salt 1 T. oil 1/2 t. sugar 1 lb. ripe tomatoes (3-4) pepper, freshly ground chopped 2 turns fresh chopped herbs of your choice - parsley, celery leaves, basil and/or coriander saute onions in oil until transparent. Add other ingredients and simmer until tomatoes are soft, thick and dry. LECHO Muriel Cohan A Bulgarian Jewish dish popular in Israel 8 medium tomatoes peeled and cut in pieces 3 large green peppers sliced thin 2 large onions sliced thin These vegetables should be about equal in bulk. 4 T oil a bit of salt and pepper 4 T raw rice 1 or 2 eggs beaten 1/4 t sugar Cook peppers and onion in oil until limp but not brown. Stir in tomatoes and bring to boil. Add rice and seasonings, stir, cover and cook until rice is ready. With heat lowered, this takes about 1/2 to 3/4 hours. Remove from heat. Add eggs stirring rapidly so eggs do not congeal. This serves 8 generously as a side dish. To use a main dish, add more eggs. NAHIT (CHICK PEAS) Soak chick peas over night. Drain and cook in salted wat- er, to cover, until tender. Drain, and add pepper to taste and additional salt if necessary. Serve either hot or cold. --------------------------------------------------------------------- (Hada520050) FISH --------------------------------------------------------------------- (Hada520051) The exact origin of gefilte fish is not known. It means literally in German Stuffed fish. It may have originated in Holland, or it may be of Russian or Polish origin, where it is commonly referred to as "Jewish fish" on hotel and restaurant menues. In Rumania and the other Balkan countries the whole fish is served with the filleted portion chopped and stuffed back between the skin and backbone. In America the filleted fish is chopped to a pulp and formed into balls. Although it probably originated as an economy dish, gefilte fish has a delicious flavor and is a treat on holidays, at parties, and anytime. GEFILTE FISH I 1 1/2 lbs. white fish 1/3 C. water 1 1/2 lb. pike 1 egg 3 medium onions 1 Tb. crackermeal 2 medium carrots 1 t. salt 1 parsley root 1 t. sugar 1 celery root and some 1/4 t. pepper leaves For the best results clean, fillet, and salt fish the night before and keep in refrigerator. Keep the head, skin, and all the large bones. Prepare a 4 quart pot with 2 onions sliced fine, carrots cut in round slices, parsley and celery roots cut in small pieces, and one quart of cold water. Add the fish bones and skin, and let boil about ten minutes before adding the fish patties. Chop the fish and the remaining onions fine, adding a little water at a time. Next add egg, crackermeal, salt, sugar, and an 1/8 teaspoon pepper, chopping altogether. Fish should feel sticky against chopper, for best results. Form into patties and place into pot carefully. When all the fish is in the pot, water should just cover it. Add the remainder of pepper and more salt if necessary after cooking one hour. Cook covered for two hours, shaking the pot once in a while. Uncover and cook for half hour longer so there will not be too much gravy. Remove fish from pot. Set aside to cool. Strain gravy. When cool, place in refrigerator to chill. GEFILTE FISH II Hannah Zwerdling 3 lbs. fish - combine white Little matza meal fish, trout, pike, or 1 or 2 carrots pickerel 3 stalks celery 2 onions Salt and pepper to taste 2 eggs Scrape fish from bones. Slice 1 onion, carrots, and little celery into bottom of pot. Grind rest in with fish. After fish is ground, add eggs, 1/2 C. water, little matza meal, (enough to make mixture workable), and salt and pepper. Mix thoroughly in electric mixer. Wet hands and make fish mix- ture into balls. Drop into boiling water. There should be enough water to cover all the fish. Cook 1 1/2 hours on low heat. Variation: Instead of boiling, the raw balls may be fried in deep fat. MOCK GEFILTE FISH Estelle Cohan 1 can pink salmon (tall) 4 Tb.(heaping)matza meal 3 eggs, separated Salt and pepper to taste 3 Onions, (large) 2 C. water 3 carrots Salt and pepper Combine salmon juice, 2 sliced onions, sliced carrots, water, salt and pepper and simmer in a large shallow pan 1/2 hour. Remove skin and bones from salmon. Mash, mix well, with grated onion, egg yolks, matza meal, 1 Tb. water, and seasoning to taste. Add beaten egg whites. Form into balls, wetting hands with cold water to facilitate handling. Place in pan, cover, and simmer about 40 minutes. Serve with Beet and Horseradish Mold, page 87. --------------------------------------------------------------------- (Hada520052) BOILED FISH POLISH STYLE Mrs. Fajans 1 onion sliced 1 large carp (or pike, white 1 carrot sliced fish etc.) 1 stalk celery 1 to 2 Tb. fat (use only if salt and pepper to taste fish is a dry type) 1 to 2 sliced potatoes (optional) Boil vegetables, salt and pepper with water to make a tasty bouillion. Add the fish sliced in chunks, or whole if prefer- red. If using fat, add it at this time. Cook 1/2 to 1 hour until fish is soft. Remove fish and boil down the soup until there is less quantity and there is a rich gravy. Can be served hot, or cold. Gravy will jell when chilled. RUSSIAN FISH STEW 1 lb. white fish 3 large onions sliced 1 lb. pike 1 bay leaf 1/2 lemon 1 T. salt 6 potatoes sliced thick 1/3 t. pepper 2 carrots sliced sprinkling of paprika 1 rib celery sliced on fish in pot Buy fresh fish. Two pounds will serve 2 or 3 people. Wash and slice fish crosswise into serving pieces. So not bone. Squeeze lemon over fish and refrigerate at least 1/2 hour. In a heavy pot with a tight cover, arrange fish and cover with water. Arrange vegetables starting with onions and ending with potatoes. Cook slowly 1 1/2 to 2 hours. Serve hot or cold. TROUT WITH LEMON SAUCE Mrs. Ben Kaplan 2 to 3 lb. trout 2 eggs 2 onions 3 Tb. sugar salt to taste juice of 2 lemons pinch of white pepper Boil fish with onions, salt and pepper in water to cover. Cook approximately 30 minutes. Beat eggs with sugar and lemon juice. Remove broth from fish and mix into the egg mixture. Pour back over fish and cook for 5 minutes on low heat until broth is slightly thickened and lemon colored. PAPRIKA BAKED CARP Bea Kahn 2 lb. carp 1/2 pt. sour cream 1/2 C. sliced onions 1 Tb. paprika salt and pepper to taste 3 Tb. butter Place cleaned fish in buttered baking dish. Top with sliced onions. Blend paprika, seasonings and sour cream and pour over fish. Bake at 325° for 1 hour. Baste frequent- ly with melted butter. BAKED MACKEREL WITH VEGETABLES June Weiss 2 lbs. mackerel, filetted 2 stalks celery, diced 2 potatoes, sliced very thin 3 Tb. butter 1 tomato sliced juice of 1 lemon 1 onion sliced paprika salt and pepper to taste Place fish in an oblong baking dish. Sprinkle with lemon juice. Put onion slices over fish, then tomato slices and diced celery. Season to taste with salt and pepper. Dot with butter. Cover with the very thin potato slices. Sprinkle with paprika. Bake in a 350° oven for about 3/4 of an hour or until potatoes are tender and slightly browned. --------------------------------------------------------------------- (Hada520053) CREAMED MACKEREL AND POTATOES Suzanne Sarnoff 1 mackerel (approx.1 lb.) 1/2 C. light sweet cream 2 onions, sliced 1/4 C. milk (if necessary) 2 potatoes, sliced salt, pepper, and paprika butter to taste Place sliced onions and sliced potatoes in a well-battered baking pan and dot top generously with butter. Put under the broiler and leave until both onions and potatoes are nicely browned; turn ingredients so that both sides get brown. Remove from broiler and place the mackerel, which has been split in half and filleted, on top of the potatoes and onions, skin side down. Season the fish lightly with salt and pepper and sprinkle generously with paprika. Dot with butter and place under the broiler again until the surface of the fish is well browned. Remove from broiler, pour cream over ingred ients and place in a 350° oven for 1/2 to 3/4 of an hour, or until potatoes are tender and gravy is thick. If necessary during baking time, the milk can be added to prevent the fish from becoming too dry. Serves 2-3. LOX AND POTATO CASSEROLE 8 medium potatoes 2 eggs 1 large onion, chopped 1/2 t. salt 1/2 pound lox 1/8 t. pepper 4 C. milk Butter baking dish and line bottom with thinly sliced potatoes. Dot with onion and lox. Repeat layers until baking dish is 3/4 full. Beat together milk and eggs; add salt and pepper, and pour over potatoes. Add more milk if necessary to cover. Bake in slow oven (300°) for about 1-1/2 hours until browned. Serves 6 to 8. PICKLED HERRING I Mrs. Ben Kaplan 2-3 large salt herring 1 t. mixed pickling spices (preferably "milter" type) a few bay leaves 2 C. water sugar to taste 1/2 C. white wine vinegar 4 large onions, sliced 1 lemon sliced Soak herring over night or 24 hours. Change water as fre quently as convenient. Skin herring and out into chunks. Make enough liquid to cover the herrings by boiling water and vinegar in the proportions given above, doubling or tri pling amounts if necessary. Add pickling spices, sugar and bay leaves to boiled mixture. Cool. Place herring in sterilized jars and cover with the liquid. Add the sliced onions and lemon slices to each jar. Cover tightly and place in refrigerator. Let stand 3 to 4 days before eating. Will keep 1-2 weeks. If milter (male) herring is used, remove the white organs from inside the herring (the milt) and mash through a strainer and add to the vinegar and water mixture. This will make the liquid a creamy white and add excellent flavor. PICKLED Herring II 6 matjes herring 8 large onions 6 milt of herring 1 C. vinegar 1/2 box mixed pickling spices 1/2 pint sour cream Skin the herring and clean inside. Soak overnight. Pound the milt on a board thoroughly. Place in a large jar and add vinegar and spices. Slice onions. Slice herring into six pieces and add with onion to vinegar and spices. Add sour cream and let stand three days in refrigerator. Serve cold. Keeps only 1-2 weeks. --------------------------------------------------------------------- (Hada520054) PICKLED HERRING WITH CREAM Dorothy Gerard 10 milter herring 8 bay leaves 1/4 to 1/2 C. vinegar 1 Tb. peppercorns 1 Tb. sugar 1/2 pint sour or sweet cream 4 large onions sliced 1 lemon sliced Soak herring over night, changing water a few times. Clean thoroughly, skin and bone (optional). Cut into 1-2 inch pieces. Mash the milt (white organs within the herrings) through a strainer with a few tablespoons of the vinegar. Add herring, onions, bay leaves, peppercorns, lemon and remaining vinegar. Place in jars, cover tightly, and let stand in cool place a few days. Remove from jars, and mix cream well into the sauce, adding more if necessary to make enough sauce to cover herring. Now place in sterilized jars. Seal so that jars are air tight. Place in refrigerator. Will keep 1-2 weeks. PICKLED LOX 2 onions 1 C. vinegar 1/2 lb. lox (cut in thick Sweet cream to taste slices) sugar to taste 1/3 box mixed pickling spices 1/2 C. water Soak lox in water to cover and add a little milk; let soak 1 hour. Boil together the vinegar, water, and pickling spices. strain this mixture and add sugar to taste. Drain lox and wash in cold water. Slice onions and place slices in well-washed jar. Add lox to the jar and pour half of the vinegar solution over it. To the other half of the vinegar solution, add sweet cream and pour over the lox to fill the jar. Let stand 3 to 4 days before serving. Will Keep about 2 weeks. PICKLED FISH Freda Best 5 lb. fish, (trout, pickerel, 1 C. vinegar and pike; usually one of 1 to 2 t. mixed pickling spices each) 1/2 to 3/4 C. sugar (to taste) water to cover fish 1/2 lemon sliced 1 large onion sliced 2 large onions sliced salt and pepper to taste Clean fish thoroughly, salt it lightly, and out up into 1 to 2 inch chunks. Do not remove bones. Place in 6-quart pot, add enough water to cover fish, 1 large onion, and salt and pepper. Boil until fish is tender but not so soft as to fall apart. Cool. Drain off liquid and add to it approximately 1 C. vinegar, mixed pickling spices and the sugar. Boil this mixture until spices mix, approximately 20 minutes. Allow to cool. Line a glass bowl or crock (do not use metal) with the pieces of fish. Place slices of lemon over fish and the 2 sliced onions in between layers of fish. Pour liquid over it. Cover bowl and place in refrigerator. Leave for 3 to 4 days before serving. Liquid should jell. This will keep for a couple of weeks, "if it lasts that long!" SWEET AND SOUR FISH Freda Best 2 lbs. white fish a few raisins 1 C. cider vinegar 8 whole pieces allspice 2 C. water a sprinkle of cinnamon 1 onion 5 ginger snaps 1/2 lb. brown sugar Boil fish and sliced onion in vinegar and water. Add sugar, raisins, allspice, and cinnamon. Cook 1 hour. Add the gingersnaps about 10 minutes before fish is finished. Cool, refrigerate and serve cold. Gravy will jell. --------------------------------------------------------------------- (Hada520055) BAKED HERRING 2 herring (schmaltze) 1 or 2 slices enriched bread, 1 onion, chopped soaked in milk 2 eggs, beaten 1 uncooked apple, grated mashed potatoes bread crumbs Soak herring in water for several hours. Remove all bones and chop very fine. Brown chopped onion in butter and add to herring. Place in a casserole and cover with well-beaten eggs, bread soaked in milk, the grated apple, and a layer of mashed potatoes. Top with bread crumbs and bake in moderate oven 30 minutes. This makes a good main dish for meatless meals. BAKED HERRING WITH ONIONS 3 herring (schmaltze) butter 2 C. sliced onions sweet cream Soak herring several hours, changing water several times. Pour boiling water on onions and bring again to a boil. Drain. Skin herring, bone them, and cut in pieces to serve. Put in small greased casserole. Place drained sliced onions over her ring, dot with butter, and bake in moderate oven (350°) until onions are lightly browned. Add a little sweet cream and bake 10 minutes more. Serve with baked potatoes. BAKED HERRING, as an appetizer, See Appetizer Section, page 56. EGGS WITH HERRING 6 oz. fillet matjes herring 1/4 C. butter 6 eggs Chives, if desired Chop herring; mix with slightly beaten eggs. Melt butter in pan, and when very hot, add egg mixture and chives. Stix while cooking. This makes a good breakfast dish. LOX AND EGGS -- SUNDAY BREAKFAST DISH Pearl Axelrod 3 onions 6 eggs 3 slices lox Chop onions. Saute in oleo or butter. When onions start to get brown, add lox, cut up fine, and fry until lox is crisp. Beat eggs well, add to onions and lox. Pry until eggs are desired consistency. Serves 3-4. (Lox may be soaked in milk overnight or for several hours to make it less salty and more tender). --------------------------------------------------------------------- (Hada520056) POULTRY and STUFFINGS --------------------------------------------------------------------- (Hada520057) In Jewish homes chicken has become the accepted Sabbath and holiday main dish. This tradition probably began in times of stress when access- ibility and economy were prime factors. The Jewish housewife has been taught by her mother through the ages how to utilize all parts of the chicken in various tasty recipes, always keeping economy in mind. Only the young tender chickens were roasted, but Mother had a method for the tougher birds. These were usually used to make chicken soup, or cut up and stewed in a fricazee. Nothing was wasted; the giblets were added to the fricazee or put into was wasted; the gibles were added to the fricazee or put into a stuffing which made the meal go further. And who hasn't tasted a slice of scrawny piece of neck skin? Chopped liver and its French counterpart pate de fois gras are a gourmet's delight. a way any part of the chicken. And even the chicken fat is rendered and treasured by the Jewish housewife down to the last precious drop! RENDERING CHICKEN FAT Cut all fat and excess fatty skin from a goose or chicken into very small pieces about 1/2 inch in size. Place in a sauce pan, cover and cook over a low flame, stirring often. When the skin particles turn golden brown and start to crisp, add some sliced onion and stir again. Remove from the fire when the onions begin to brown. Strain into a crock or bowl, pressing off all fat from the grieben, which should be crisp and brittle. The fat should be stored in jars and kept in a cool place. The grieben may be served as a garnish for chopped liver or passed as a relish. MOTHER'S ROAST CHICKEN Deborah Freedman Use serving pieces of chicken. You may select fryer or roaster parts. Season each with salt, pepper, paprika and a bit of garlic salt. Arrange in a blue granite roaster. On top add cut-up onions and a bay leaf. To 4 pounds of chicken, use 3 large onions. roast covered for 1/2 to 3/4 of an hour in a 350 degree oven until a gravy forms. Remove chicken from pan. Add to the gravy enough catsup to make a rich brown sauce, you may need a little water. Remove from roaster. Arrange chicken one layer deep, spooning a little gravy over each piece. You may have to roast this twice if you have too much chicken. Roast uncovered in a 425 degree oven until it looks a tasty dark reddish brown - about 10-15 minutes remove roster. Turn oven down to 300 degrees. CHICKEN CASSEROLE A LA REHOVOTH Esther Bree 4 C. canned tomatoes (plum) 1 large green pepper, cored, 1 chicken - serving pieces seeded and cut into cubes salt and pepper 1 clove garlic 1 T. oil 1 t. oregano 1 C. Onion, coarsely chopped 1/2 C. dry white concord wine 1 chicken bouillion cube dissolved in 1/2 C. boiling water 1/2 C. mushrooms - sliced 1. Place tomatoes in saucepan and reduce to 2 cups. 2. Sprinkle chicken with salt and pepper. Heat oil in skillet, add chicken pieces skin-side down and brown on all sides. Carefully pour off all fat. 3. Scatter onions, mushrooms, green pepper and garlic between chicken. Sprinkle with oregano. 4. Add tomatoes, wine and chicken broth and stir to dissolve and blend particles on the bottom of the skillet. Cover and cook 1 hour. Serve with rice, noodles or what you like. ROAST CHICKEN Freda Kaufman 4-5 ld. frying or roasting 1/2 C. water chicken 1 clove garlic minced 1 large onion minced 1 Tb. Salt 1 C. canned tomatoes 1/4 t. pepper 1 Tb. chicken fat 1/2 t. paprika Mix all ingredients together and put over chicken. Roast 2 hrs. in uncovered pan at 325o, basting every 20 minutes. --------------------------------------------------------------------- (Hada520058) CHICKEN PAPRIKA Mrs. Kish 4 lb. frying chicken, cut 1 small tomato in serving pieces fat 3 large onions, diced 1/2 c. water 1 t. imported paprika salt Saute onions in fat until glazed. Add the water and cook slowly, uncovered, until the water evaporates and onions begin to melt. And paprika and then chicken immediately so that the paprika doesn't burn, and salt to taste Cut tomato into small pieces and add. Cook with cover slightly off until tender. Stir often and add water as necessary. Serve with dumplings or noodles. Serves four. BUBIE'S MEAT BALLS WITH CHICKEN GIBLETS Bess Paper chicken giblets - seasoned 1 lb. hamburger - seasoned and formed in balls 3 T. oil 2 t. paprika 1 onion - chopped 4 carrots - diced 4 ribs celery - sliced retaining leaves 2 cloves garlic - minced Combine chicken parts with oil and brown in pot. Add all but meat balls. Cover with some water and bring to a boil. Add meat balls, cover pot and cook until giblets are done- about 1 hour. EGG DUMPLINGS Muriel Fisher 1 egg 1 Tb. water salt flour Beat egg and water until frothy, add salt to taste, add enough flour to make stiff batter. Put by teaspoonsful into rapidly boiling salted water. Let cook 15 minutes. Drain in colander. Place in bowl and pour Chicken Paprika over. GALUSHKA -- DUMPLINGS Mrs. Kish These are to be served as a base for chicken or veal paprikas. This is a typical Hungarian dish. 2 1/2 C. flour 2 1/2 t. salt 2 eggs about 1/2 C. water Put flour in bowl; add salt and eggs. Add water gradually. Beat well. Consistency should be sticky. Put about half of dough on a board and slice off small pieces with a table knife which has been dipped in water. Drop pieces into boiling salted water. When the dough rises to surface, boil for 10 minutes. Drain. Repeat for remain- der of dough. --------------------------------------------------------------------- (Hada520059) CHICKEN IN ORANGE SAUCE Marilyn Krimm 2 chicken cut in serving pieces 1/2 C. raisins (light, dark or currants) 6 oz. package slivered almonds 11 oz. can mandarin oranges 6 oz. can frozen orange juice 1 T. cornstarch (Ed. For Passover, use potato starch) 1/2 t each of cinnamon, cloves and nutmeg salt tabasco Sprinkly chicken with salt brown in 2 T. oil. Remove to baking dish. Cover with raisins, almonds and oranges. In browning pan add seasonings and stir to a smooth paste You may have to add a bit of water. Add cornstarch to oran juice to blend and then add this to browning pot. Stir all till smooth and bring to a boil, stirring constantly. When this is thickened, pour over chicken and bake covered 350 degr. For 3/4 hour. Uncover and cook till brown and tender Serve with rice. Tasty cold for lunch next day. CHICKEN WITH CHICK PEAS Bess Paper 1 chicken - cut in serving pieces 2 large onions - sliced 1 t. cumin Add Later: 1 t. paprika 1 t. turmeric salt and black pepper 1 can chick peas Rub seasonings into chicken. Saute in oil in dutch oven until golden brown. Sprinkle with 1 t. turmeric. Add 1 can chick peas, drained. Add a little water - not too much. Cover pot and simmer until chicken is done. This will take about one hour more or less, depending on size of chicken. POULTRY STUFFING Debby Friedman 1 loaf white bread 1/4 C. celery chopped water 1/8 t. poultry seasoning 1 to 2 eggs 1 t. salt 3 to 4 onions chopped 1/8 t. pepper 1 Tb. Chicken fat 1/2 t. sugar Soak bread in water and then squeeze completely dry. Mash it so that it forms a smooth paste. Add eggs. Saute the onions and celery in fat until lightly brown. Add to the bread along with the seasonings and mix well. Stuff the bird loosely, sew, and roast as desired. This will make enough for a 8-10 lb. turkey. MATZA STUFFING, See Passover Section, Page 41 STUFFED KISHKAS Beef casings Salt and pepper to taste 1/3 C. chicken fat 1 C. flour 3 onions Buy beef casings from butcher. Make filling of fat, flour and one onion chopped, and seasonings. Fasten one end of cas- ing, stuff and fasten the open end. Plunge in boiling water and scrape surface until clean. Slice remaining onions into a greased roaster, and roast in pan slowly until well done and brown. Baste frequently with pan liquid. These can be roasted along with fowl or meat roast, also. STUFED HELZEL II Dorothy Willer Skin from neck of fowl 4 medium onions chopped 2 C. flour Salt and pepper to taste 2/3 C. chicken or goose fat Remover skin from neck or fowl in one piece. If torn, sew together. Wash and clean thoroughly. Mix flour, fat, onions and seasonings. Sew up one end of neck and stuff with the mixture. Then sew up other end. If any stuffing remains, place it in pan and bake along with the helzel. Roast the helzel in the roasting pan along with the fowl. Baste often with gravy in pan. --------------------------------------------------------------------- (Hada520060) MEATS --------------------------------------------------------------------- (Hada520061) Tcholent, called shalet in some regions, is a meal in one dish, designed to meet the need for a hot food on the Sabbath when cooking is prohibited. The origin of this dish is un- known. There is a theory that the word tcholent may have or- iginated in France from the word chaud, meaning hot. Another theory is that it might have had its origin in the two German words, shule ende (end if synagogue services), and was corr- upted in sound to the current term, tcholent. There are several varieties of tcholent, depending on reg- ional differences. It may be composed of very inexpensive ingredients, or include as lavish contents as the budget per- mits. Other vegetables than those specifically mentioned in the recipe may be added. Regardless of the ingredients, it is the method of preparation, the slow cooking or baking, that gives tcholent its character. TCHOLENT 2 large onions, diced 2 lb. beef (Brisket, short 2 Tb. Chicken fat ribs or chuck) 1/2 lb. dried lima beans 2 Tb. flour (soaked in cold water until salt, pepper, paprika to taste tender) boiling water to cover 8-10 medium potatoes quartered Saute onions in hot fat in the bottom of a Dutch oven or any other heavy iron pot with a tight fitting lid. When onions are brown, add the beans, potatoes and place meat in the center. Mix flour and seasonings and sprinkle over top. Add boiling water to cover. Close lid and cook over low heat for 3-4 hours. Lift cover to make sure no additional water is needed, cover and place in a 3750 oven for 1/2 hour. Lower heat to 225 degrees and allow to stay all day or over night. Keep covered tightly, no basting, and no peeping! The pot may be given an occasional shake or two before being placed in the oven. The tcholent can also be cooked on the top of the stove After the first 3-4 hours, place the pot on an asbes- tos pad over a simmer flame. The flame should be as low as possible without the danger of its extinguishing during the night. Let the pot sit on the stove until ready to serve. ESAU'S POTTAGE We took this recipe from an old issue of The American Weekly Housewife's Food Almanac. It was sent into them by the son-in- law of missionaries in Morocco, North Africa and among the Arabs. The dish is probably H e brew in origin for it is the main dish throughout North Africa and Arabia. They keep the pot on the fire throwing in with the lentils whatever vegeta- bles they have in season, with chunks of goat meat or mutton, but never, never any pork. The "pottage" is warmed up as many times as necessary until it is all eaten. It has been found that the taste improves with time and reheating. In this res- pect as well as in its contents there is a great similarity between this dish and Tcholent which is baked. Perhaps there is some common origin between them. This is supposed to be the dish for which Esau sold his birthright, called in the Bible a "Mess of Pottage," and "Pot- tage of Lentils" (Genesis 25:34), so you can see that the dish is at least 3,500 years old. Purists may question the fact that tomato juice was used as a cooking ingredient some 3,500 years ago. It probably wasn't and the same probably apples to some of the other in- gredients mentioned in the recipe. Yet the basic dish without the modern additions might well have been the original Biblical Pottage. 1 lb. lentils 1 lb. meat (hamburger, or beef 6 to 10 onions veal, or mutton stewing meat) 3 C. tomato juice 1/4 lb. suet or any other fat 1 - 2 carrots, or other 2 t.salt vegetables in season 1/3 t. red pepper as parsnip, parsley, 1/4 t. black pepper root, celery, or green pepper Wash the lentils thoroughly. Soaking 2 or 3 hours will hasten the cooking. Place lentils in any kettle that will hold five or six quarts; add tomato juice, onions and other vegetables, cut or chopped fine. Add a little water if neces- sary, but it will seldom be necessary to add more than one cup. Make half of the hamburger into small balls. Fry the other half of the hamburger and the suet in the pan "loose" with the balls, season and empty into the kettle with the lentils, gravy and all. If stewing meat is used, cut it into small pieces and fry with suet or shortening, emptying meat and gravy in with the lentils when nearly done. Add the salt and pepper, varying the amounts according to taste. Stir occasionally. Simmer or boil gently until the lentils are done, usually about an hour, or an hour and a half if the lentils were not soaked or if they were very dry. This amount will serve 6 to 8. --------------------------------------------------------------------- (Hada520062) EOLISHKES 1 lb. ground beef 10-12 cabbage leaves 1/4 C. uncooked rice 1/4 C. lemon juice, vinegar, or 1 egg 1/8 t. citric acid crystals 1 onion grated 1/2 C. brown sugar 1 carrot grated 1 C. tomato sauce 1/4 t. salt water to cover raisins (optional) Combine meat, rice and egg. Add onion and carrot and salt. Blanch cabbage leaves by covering them with boiling water for 2-3 minutes. Drain leaves. Place a ball of the meat mixture in the center of each leaf and roll up, tucking in the ends securely. Place close together in heavy frying pan, add the other ingredients and enough water to cover. Cover tightly and cook over moderate heat for 30 minutes. Reduce heat and simmer 20 minutes more. Place in 350° oven uncovered for 20 minutes to brown on top. Turn rolls to brown on both sides. Hot water may be added while baking if necessary. STUFFED CABBAGE I Bessie Sirota 2 lbs. ground beef 1 medium cabbage 2 eggs 5 medium onions diced 1 1/2 slices of crustless 1 can of tomatoes bread juice of 2 lemons salt and pepper to taste 3 heaping Tb. sugar salt and pepper to taste Mix meat, eggs, bread and salt and pepper. Form into balls. Core cabbage and remove the good large leaves. Place leaves in boiling water and let soak until pliable. Place the diced onions in the bottom of a dutch oven or large pot along with the excess cabbage cut up. Save some of the excess cabbage for between the layers of cabbage rolls. Put each meat ball into a cabbage leaf and roll securely. Place cabbage rolls in the pot with folded side down adding excess cabbage pieces throughout. It is not necessary to add water. Cover pot, bring to a boil and let cook on a low flame for 20 minutes. Then add tomatoes, lemon juice, and sugar. If desired, more salt and pepper to taste. Cover and cook until rolls are tender. STUFFED CABBAGE II Rose Friedman 1 1/2 lbs. ground beef 16 cabbage leaves (approximate) 1 egg 1 to 2 pieces sour salt 1 onion grated 1/2 C. brown sugar 1/4 C. bread crumbs water to cover salt and pepper to taste Soak cabbage leaves in boiling water, (sprinkle salt on top) until pliable. Mix meat, egg, onion, bread crumbs, and season- ings and form into balls. Place each ball in a cabbage leaf. Roll up, tucking ends in securely. Boil enough water to cover with the sour salt and sugar until the seasonings mix thorough- ly and the liquid tastes right. Place cabbage rolls, folded side down, into the liquid and simmer until tender. Then place in a 350° oven uncovered for 1 to 2 hours. Thicken gravy with a little flour if desired. SWEET AND SOUR MEATBALLS Lois Levenson 1 #2 can tomatoes 1 lb. ground beef made into 1 small can tomato soup meat balls (with chopped 1/2 C. brown sugar onion, salt). Juice of 1 lemon Water to cover meat Make small balls of meat using your desired method. Make a sauce out of the tomatoes, tomato soup, sugar and lemon juice. Mix well, and drop the meat balls into the sauce. Add enough water so that meat is covered with sauce. Cook slowly over a low heat for 2 hours. Correct seasonings be- fore serving. SWEET AND SOUR MEATBALLS, As an appetizer, See appetizers Section, page 63 --------------------------------------------------------------------- (Hada520063) POTTED MEAT BALLS Rhea Kish 1 lb. chopped beef 2 to 3 potatoes quartered 1 egg 1/4 C. water 2 onions salt and pepper to taste 1 to 2 cloves garlic paprika to taste Make meat balls with egg and one of the onions minced. Brown the other sliced onion along with the minced garlic in a greased skillet. Add meat balls and sear until nicely browned. Add carrot sliced, and brown. Add potatoes, water, and seasonings and cook: covered until done. BRISKET OF BEEF Deborah Freedman salt, garlic salt, pepper and garlic salt - to taste 3-6 onions, sliced bay leaf brisket of beef Brown the brisket in a preheated dutch oven on the top of the stove. Add onions and bay leaf. Bake in a 350 degree oven, covered, till almost tender, but not quite, about 3 hours. Drain off and reserve the gravy, and let the brisket get cold. This is best if made one or two days before serving. Slice meat, return gravy to pan and reheat. It freezes magnificently. (Ed. You may continue cooking after browning on top of the stove. Cover and turn down heat. Add carrots, potatoes or other vegetables and cook 3 hours or more till tender.) MAMA'S JERKOYAH (Pot Roast) Clare Seymour 3-4 lb. chuck - English cut or brisket (beef) 2-3 large onions 4 carrots Kitchen Bouquet 1 bayleaf 2 ribs celery with leaves 1 C. water Place sliced onion, carrot and celery in heavy pot with crushed bay leaf. Brush meat with Kitchen Bouquet and season. Place meat in pot with water. Bring to a boll and cover, reduce heat and simmer one hour. Remove meat and slice against grain. Return to pot. You may add peeled potatoes or other vegetables at this time. Cover and cook about 1 3/4 hours until tender. If this cooks dry, add a little water and reduce heat. Juice should cook down to natural gravy. VEAL STEAK - HUNGARIAN STYLE Ada Margolis 1 1/2 lb. veal steak 2 Tb. Minced onion 1/4 C. flour 1 Tb. Parsley 3 Tb. Fat 1/4 T. paprika 1 clove garlic 1/4 t. celery salt 1/2 t. salt 1 C. hot white wine Cut the veal steak into 1 inch pieces and roll in flour. Melt the fat in frying pan, add garlic and brown for 3 minutes. Discard the garlic, add onion and the veal and brown well to- gether. Add parsley, salt, paprika, celery salt and wine. Simmer for 1 hour. Serve with mashed potatoes. VEAL PAPRIKA Ada Margolis 4 Tb. Fat 2 Tb. Paprika 1/2 C. minced onion 1 1/2 t. salt 2 1/2 lb. veal steak 1/4 C. water 1 green pepper diced 1 Tb. lemon juice Melt fat and brown onions lightly. Add the veal which has been cut into pieces 1/2 × 1 1/2 inches, the paprika, the diced green pepper, and the salt. Brown gently. Add the water and lemon juice, cover, and cook on a low flame for about 1 hour. Add more water if necessary during the cooking. Serve with cooked noodles, or EGG DUMPLINGS, See page 119. Serves about 6. KASHA-STUFFED VEAL BREAST Sarah Nagler 1 C. kasha (buckwheat groats) 3 to 4 lb. veal roast 1 onion, diced 1 onion 1egg 1 clove garlic Salt and pepper to taste Salt, pepper, paprika Prepare kasha according to directions on package. Cool. Add onion which has been diced and sauted in chicken fat. Add well-beaten egg and salt and pepper to taste. Stuff this dressing into pocket of veal breast. (Have butcher make a pocket in breast.) Cook, as one would prepare a veal roast, with sliced onion and minced garlic, and seasoning to taste. Place sufficient water in bottom of pan to keep moist. Roast in covered roaster in moderate oven (325° to 350°) about 2 or 2-1/2 hours. --------------------------------------------------------------------- (Hada520064) CARROT TZIMMES AND KNADLACH Jean Fine 1 large bunch of carrots salt to taste water 2 Tb. Sugar 1 lb. brisket of beef knadlach, 2 to each person (see recipe on page 78). Slice the carrots into small pieces and put into 2 or 3 quart pot. Add brisket and fill pot with. Water Cook for 2 hours on low heat. After 2 hours, add salt to taste, sugar and the knadlach. Cook uncovered another hour. By this time there should be practically no water left and the tzimmes is ready to serve. Watch it carefully while cooking to safe that the water doesn't evaporate too fast. If necessary add same more during the cooking. This serves 2 or 3 as a main course. For other TZIMMES rec- ipes appropriate as a side dish and not a main course, see Vegetable Section, page 98-99. SWEET AND SOUR PRUNE TZIMMES Rhea Kish 2 lbs. Chuck meat 5 white potatoes quartered water to cover 2-3 sweet potatoes sliced 3/4 C. tomato juice or stew- 1 1/2 C. dry prunes ed tomatoes 3/4 C. dried apricots salt and pepper to taste extra water if necessary 1 Tb. Sugar Sear chuck lightly in a little fat. Add water to cover and cook one hour. Add tomato juice and remaining ingredients. Cover and cook on a low flame until ingredients are tender. Add the extra water if the stew appears to be drying out. When done fruit should be mushy and gravy gets thick. Serves 4-6. Excellent if left over for the next day. STUFFED FLANK STEAK Bea Kahn 1 3/4 to 2 lb. flank steak 1 Tb. savory seasoning 2-3 onions salt and pepper to taste 2 C. soft bread crumbs 2 Tb. melted fat 1 Tb. chopped parsley 1 small can tomato sauce 1 C. boiling water Have butcher cut a "pocket" in the steak. To make stuffing add 1 grated onion, fat, parsley, seasonings to the bread crumbs. Pack the stuffing rather lightly into the pocket. After steak is stoffed, salt and pepper both sides of the meat and roll up starting with the stuffed end. Fasten the steak together with wooden skewers. Next, slice the remain- ing 2 onions and saute them in fat in the pan in which the steak is to be roasted. When onions are brown, then brown the steak on all sides. Add water and tomato sauce. Place in a 325° oven and roast 1 1/2 hours, basting frequently. To serve, slice and cover with the gravy from the pan. ROASTED LAMB SHANKS 1 lamb shank per person 2 to 3 sliced onions fat for frying 1 eggplant unpeeled 1 to 2 cloves garlic 1 can tomatoes Brown lamb in fat, add garlic and brown. Place in a cass- erole, pouring fat from frying pan over lamb. Add onions sliced, eggplant cut in cubes and tomatoes. Simmer in oven for 1 to 2 hours at 350°. --------------------------------------------------------------------- (Hada520065) CHICKEN LIVERS AND MUSHROOMS ON TOAST 1 Tb. chicken fat 2.Tb. flour 1 large onion 1/2 c. tomato juice 1 lb. mushrooms 1 C. canned peas (optional) 6-8 chicken livers salt, pepper, paprika to taste Dice onion and saute in fat until light brown. Slice mush- rooms and add to onion. Season with salt and pepper and a dash of paprika. Add tomato juice, cover, and simmer over a low flame for 15 minutes. Add chicken livers, sprinkle with flour and mix well. Continue to cook for 10 minutes over a very low flame. Add peas the last 2 or 3 minutes before ready to serve. Serve on toast as an appetizer for dinner or main course for lunch. SAUTED LIVER, See Appetizers Section, Page 62. MATZA AND LIVER PIE, See Passover Section, Page 41. SAUTED LIVER Bea Kahn calf's or beef liver green peas chicken fat mushrooms sliced onions salt and pepper to taste green pepper, sliced Broil liver slightly. Cut into cubes and saute n chicken fat. Add onions and green pepper and brown. When liver and vegetables are browned, add green peas and sliced mushrooms. Season to taste and let simmer until all ingredients are cooked through. Amounts used are optional and proportions are up to individual taste. Serve on noodles, mashed potatoes, or toast as an appetizer. TONGUE WITH SWEET AND SOUR SAUCE June Weiss 3-4 lb. fresh of pickled 1/4 C. vinegar tongue 4 ginger snaps 1 1/2 C. hot water 1/4 C. blanched almonds juice of 1 lemon 1/4 C. raisins 1/4 C. brown sugar Boil tongue until tender. Pare, slice and cover with sauce. To make sauce, mix all remaining ingredients and cook until mixture tastes strongly of sugar and vinegar. Pour over sliced tongue. Let stand until ready to serve. PICKLED TONGUE OR CORNED BEEF I Mrs. Ben Kaplan 4 lb beef tongue or 1 Tb. Brown sugar brisket 3 cloves garlic minced 2 Tb. salt 1 Tb. saltpeter 2-3 t. mixed pickling spices 1/2 C. warm water Mix salt, pickling spices, sugar and garlic together. Rub into the meat thoroughly. Place in a crock or glass bowl. Dissolve the saltpeter in the warm water and pour over meat. Cover tightly and place in refrigerator. Turn meat every other day. Leave in Icebox for 1 week. To cook, place in cold water to cover Bring to a boil and throw away the water. Cover with cold water again, bring to boil and cook until tender. PICKLED TONGUE OR BEEF BRISKET II Barbara Sattinger 3-4 lb. beef tongue or 1/2 t. garlic salt or 1 to 2 brisket cloves minced 1 1/2 Tb. Salt 1/8 t. allspice 1 1/2 t. sugar 1/8 t. ginger 1 t. saltpeter 1/8 t. nutmeg 2 t. mixed pickling spices 1/8 t. paprika 1/8 t. pepper Mix all spices together and rub into meat thoroughly. Place in covered casserole (do not use metal) and put in re- frigerator. Turn meat over every 2-3 days. Leave in refrig- erator 10 days to 2 weeks. To cook, place in cold water to cover and bring to a boil. Throw away this first water and cover again with cold water. Bring to a boil and cook until tender. --------------------------------------------------------------------- (Hada520066) PANCAKES AND PUDDINGS --------------------------------------------------------------------- (Hada520067) POTATO LATKES 6 Potatoes Pepper to taste 2 eggs 1 small onion grated 2 Tb. flour 1/4 t. baking powder 1 t. salt Grate potatoes and drain. Add remaining ingredients and mix well. Drop by tablespoonfuls into at least 1/4 inch deep hot fat. Fry until brown on both sides, turning only once so that pancakes do not get soggy. HINTS FOR POTATO LATKES Mollie Rossin 1. Before grating potatoes, grate the onions first, so that the potato doesn't stand around any longer than necessary. Add a pinch of baking soda to the potato and onion mixture. This keeps the potatoes white. This is especially good when making a kugel as you have to grate so many potatoes and they are apt to turn brown. 2. Instead of adding plain flour as a thickener, use any ready made pancake mix. This keeps the latkes light and fluffy. 3. Fry in hot deep fat and turn over only once. Latkes get soggy and heavy if turned over and over. SOUR CREAM PANCAKES Debby Friedman 1 C. milk scant t. baking soda 1 C sour cream scant t. salt Mix all ingredients thoroughly. Drop batter by tablespoons- full onto a hot greased skillet, to make a very tiny thin tea sized pancake. When brown on one side, turn and brown delicate- ly on second side. Pancakes should have a soft consistency. Serve with confectioners' sugar, jam, or syrup as desired. MATZA MEAL PANCAKES I Lee Kaplan 3 eggs 1/2 t. salt 1/2 C. matza meal 1/2 C. water 1 Tb. sugar Separate eggs. Add sugar to yolks and beat until very light. Blend matza meal with water, sugar, and salt and add to egg yolks. Beat egg whites until stiff and fold in to rest of mix- ture. Drop by spoonfuls into deep fat and fry until brown. MATZA MEAL PANCAKES II Sue Sarnoff 2 eggs well beaten 1/2 t. salt 1/2 C. matza meal 3/4 C. milk 1 t. sugar Add milk to dry ingredients and stir well. Gradually add the well beaten eggs to the matza meal mixture, blending gently. Drop by spoonfuls onto well greased pan and fry until brown on both sides. Serve with sour cream, apple sauce, or jam. MATZA PLETZEL, See Passover Section, P.43 CORN KUGEL Fanny Haber 1 can (#2) corn, whole kernels 1/4 C. milk (or sour cream) (drain well) 1 t. baking powder 2 eggs 1/4 t. salt 1/2 C. cracker meal (left-over 1 T. melted fat or butter cooked rice or mashed potatoes may be substituted) Mix well. Fill well greased casserole. Bake 1 hour in 3500 oven. Serves 4-6. --------------------------------------------------------------------- (Hada520068) POTATO KUGEL 6 large raw potatoes 1/2 C. shortening (or chicken fat) 3 eggs 1 t. baking powder 1/4 C. flour 1 t. salt 1 small onion grated dash of pepper Grate the potatoes on a fine grater, drain off most of the water and add the remaining ingredients. Mix well. Pour into a well greased, heated pudding dish (or individual cup cake tins) and bake in a hot oven (400°) for 1 hour or until a brown crust has formed on top. Serve hot. To make the pudding lighter in texture and color, one large cooked and mashed potato can be substituted for one of the raw potatoes. PASSOVER POTATO KUGEL, See Passover Section, Page 43. POTATO TAGACHS (LITTLE PUDDINGS) Maizie Gurin Boiled potatoes chicken fat or butter eggs separated (1 egg to each onions (1 medium onion to every potato) 2 or 3 potatoes) salt and pepper to taste Mash potatoes well. Add beaten egg yolks and beat until smooth. Season to taste. Fry diced onions in chicken fat or butter and add to potato mixture. Beat egg whites stiff and fold into potatoes. Bake in very well greased bowl or individual cupcake tins in a 400° oven about 30 minutes or until nicely browned. FAYGA'S NOODLE RING 1/2 lb. broad noodles - cooked and drained Stir 3 T. soft oleo through hot noodles Mix well: 1 C. orange juice 1/2 t. grated orange rind 1/2 C. sugar 1/4 t. cinnamon 1/2 t. salt Add to noodles and set aside for 1 1/2 hours at least. 1 apple - grated Topping: 1/4 C. raisins 1/4 C. brown sugar 2 eggs - well beaten 1/2 C. ground nuts Add to noodles 1/8 t. cinnamon Pour into 2 quart casserole, greased. Add topping. Dot with butter. Bake 350 degrees for i hour. LUKSHEN AND CHEESE KUGEL I Shirley Ingber 1/2 lb. broad noodles 1/8 C. sugar 1/2 lb. cottage cheese 1/8 lb. soft butter 1/2 pt. sour cream Pinch of salt 3 egss Boil noodles. Mix with other ingredients. Pour into greased baking dish and bake 15 minutes at 400°, then 1 hr. at 350°. Cut into squares. Serves about 6, as a side dish. LUKSHEN AND CHEESE KUGEL II Halina Silverman 1/2 lb. medium noodles - cooked 1/4 C. butter or oleo 1/4 lb. each of cream, cottage and american cheese 3 eggs - beaten to just mix thoroughly 1 C. milk 1/3 C. sugar (optional) 1 C. sour cream salt to taste Mix together and place in a two quart buttered casserole. Sprinkle cornflakes on top and bake 350 degree for 40 minutes- one hour. MATZA CHEESE KUGEL, See Passover Section, Page 43. LUKSHEN KUGEL Freda Kaufman 1/2 lb. broad noodles 1/8 t. salt 2 eggs 4 Tb. shortening (butter or 3 Tb. sugar chicken fat) 1/4 t. cinnamon. 1/2 C. chopped seedless 3 Tb. bread crumbs raisins 1/4 C. chopped walnuts Boil noodles in 2 quarts water and 1 tsp. salt. After tender, rinse with cold water. Beat eggs with sugar, cinnamon and salt. Add the noodles. Melt fat and add to mixture. Turn 1/2 of mixture into greased baking dish, sprinkle with all of nuts and raisins and cover with remainder of noodles. Top with bread crumbs. Bake 45 minutes at 400°. You can substitute 1/2 C. chopped apples for half of the raisins, or else dried fruit of any kind can be added. APPLE AND MATZA KUGEL, See Passover Section, Page 42 GRATED APPLE KUGEL, See Passover Section, Page 42. --------------------------------------------------------------------- (Hada520069) KASHA Mrs. Fajans 1 C. Kasha (buckwheat groats) 2 C. boiling water 1 egg 1 t. salt Mix kasha and egg. Fry without fat until separated and dry. Add water and salt and cook slowly for 15 min. serve with gravy or butter. KASHA RUSSIAN STYLE Mme. Pargment 1 C. whole grain buckwheat groats 1/2 t. salt 3-4 C. boiling water Heat the groats thoroughly in an extremely hot oven. When the grain is hot, pour the boiling water over it and add the salt. Put in 375° oven and bake for 1 hour. Mix occasionally. Serve with rich gravy or butter. KASHA STUFFED CABBAGE Freda Kaufman 1/2 1b. kasha (buckwheat groats) 1/2 t. salt 12 cabbage leaves 1 egg 2 Tb. Butter 1 large onion 1 small sweet red pepper 1 tomato 1/2 Tb. Sugar Sour salt to taste (or lemon) Boil water. Add salt and kasha. Cook slowly for 15 minutes. Steam the cabbage leaves. Cool the kasha and mix with egg and butter. Roll into cabbage leaves. Make sauce of cut-up onion, tomato, red pepper, sour salt, and sugar, as well as a little butter and salt. Simmer. When sauce is brown, put in pan with rolled cabbage. Bake in medium oven for 2 hrs. (350°). FLOUR FOODS --------------------------------------------------------------------- (Hada520070) There seems to be a great deal of controversy over the classifications of the flour foods. What makes kreplach different from a pirozhki, what constitutes a verenicke and why is it sometimes called a varnitchke? Some people say that a knishe is only fried, while others claim that it must be baked. As we gathered our recipes we found that we got very different methods and ingredients under the same name and the same things were called several different names. We came to the conclusion that these flour foods, which are essentially dough filled with something, probably originated out of economy needs; the way in which they were made, the part they played in the meal and the names given them varied through historical development and national differences. The dough can be a noodle, yeast, pie crust, strudel or a mashed potato dough. It can be rolled out, spread with filling and rolled in jelly roll fashion and then sliced, or it can be out into individual rounds or squares, filled and sealed over. The fillings may consist of mashed potatoes, potatoes com- bined with meat, various meats, cheese, fruits and vegetables. Leftovers can be utilized. The type of dough and filling combined should blend well together. The methods of cooking can be interchanged for the different types of dough. They can be baked, boiled, fried, or any combination of these according to personal preference. Although some may disagree with our classifications, we have tried to make meaningful groups of the recipes using the original names given to us. Despite what you call them, re- gardless of how you cook them, we guarantee they'll be delicious. KNISHES KNISHE DOUGH MADE WITH POTATOES Mrs. Sperling 2 or 3 potatoes, boiled and mashed 3 eggs 3 C. flour 1 t. salt Mix potatoes and eggs until smooth. Add enough of the flour and salt to make a dough that can be rolled. Roll dough out on a floured board or cloth to 1/8 inch thickness. This can be cut into individual rounds and filled, or spread with filling and rolled as for a jelly roll and then out into serving pieces. Knishes made with this dough can be baked on a well-greased pan in a 375° oven until brown, or can be deep fried, according to preference. Any filling may be used. Another method is to pat half of the dough evenly onto the bottom of a square baking dish which is well-greased. Cover the dough with a layer of filling and then cover the Filling with a top layer of dough in sandwich style. This can be baked and cut into squares to serve. Other types of dough used for knishes are: ORDINARY PIE CRUST DOUGH YEAST DOUGH SHTRUDEL DOUGH (unsweetened) With these, the dough is rolled out as thin as possible, spread with filling, and rolled in jelly roll or strudel fashion and then cut into individ- ual pieces. These knishes are baked rather than fried. --------------------------------------------------------------------- (Hada520071) RUMANIAN STYLE KINSHER Belle Lansky These knishes are made In the true Roumanian style. The Hungarian people sometimes add sweet and sour cabbage and chicken grieben to the filling. Dougn made with potatoes (see onions, minced and fried recipe page 143) garlic to taste liver, ---- beef, calf, or pepper to taste chicken chicken fat left-over cooked meat The amounts used are up to the individual's own judgment, and will depend on personal taste, number and size of the knishes being made. These can be made rather large and served as the major part of a meal, or can be made extremely tiny, and used as an excellent hors doevre. Par-boil liver until tender. Put it through the meat grinder along with left-over meat, if it is being used. Add fried onions, and seasonings. Mix well. Add enough chicken fat to hold mixture together. Roll dough on a lightly floured board to 1/8 inch thickness. Place filling in little mounds on only half of the area of the dough. Distance between mounds will be determined by size of knishes desired. Fold empty half of dough over the side with the mounds of filling. Cut out rounds by placing a floured orange juice glass or other cutter around each spot where filling has been placed. Make sure edges are completely sealed. Fry knishes a few at a time in hot deep fat (vegetable shortening) until brown. Drain. Place them in covered casserole and put into a 250-300° oven for 30-45 minutes. Watch to see that too much moisture doesn't collect. If so, remove cover. Knishes should come out light and puffy. POTATO LIVER KNISHES Dough: Filling: 4 large potatoes 1 large onion minced 3/4 C. flour 6 chicken livers 2 t. baking powder 1 t. chicken fat 1 egg salt and pepper to taste Pare and cut potatoes and boil in salted water, When sort, mash and allow to cool. Add egg, salt and pepper to taste, flour and baking powder and knead into a smooth dough. To make filling, saute the livers and onion until lightly brown. Chop finely and season to taste. Roll potato dough with floured hands into balls of desired size. Poke a hole in the center of the ball and place a small amount of filling in the hole. Seal over the hole with the dough and flatten the ball. Fry in deep hot fat until golden brown. These can be made very small and served as an hor d'oerve. Knishes can be half-fried beforehand, and then returned to the hot fat to brown at the last moment before serving. MEAT KNISHES Rose Friedman Dough: Filling: 3 large potatoes 3/4 lb. meat (cooked and ground) 2 eggs 2 onions minced enough flour to make dough chicken fat workable seasonings to taste 1/2 t. baking powder salt to taste Boil potatoes in salted water. When soft, mash and allow to cool. Add eggs and seasonings to taste. Mix well. Add enough flour to make a soft dough. To make filling, saute the onions in fat until brown and add to the ground meat. Season to taste and add enough fat to hold mixture together. Roll potato dough with floured hands into balls of desired size. Poke a hole in the center of the ball and place a small amount of filling in the hole. Seal over the hole with the dough and pat the ball smooth. Fry in deep fat (1 inch) until golden brown. These can be made in any desired size. --------------------------------------------------------------------- (Hada520072) AUNT SYLVIA'S POTATO KNISHES Bess Paper 1 C. mashed potatoes salt to taste 1 egg 1 T, margarine enough flour to make a stiff dough Combine ingredients thoroughly. Make into little balls. Using your thumb, make a hole for filling in each ball. After filling, reshape balls to cover filling. Deep fry or bake on a greased cooky sheet in a 375 degr. oven until brown. Fillings 1. Sauteed onions, seasoned to taste. 2. Chopped left-over cooked chicken mixed with sauteed onions and seasonings. 3. Any cooked meat, chopped and seasoned. POTATO FILLED KINSHES Rhea Kish Dough: Filling: 2 C. flour 2 C. mashed potatoes 1/2 t. salt 2 large onions diced 1 egg griebenes ("as much as you can 3 Tb. chicken fat lay your hands on") 1 C. cold water salt and pepper to taste Sift dry ingredients into a bowl. Make a well in the center and add egg and fat. Stir to combine and add a little water at a time to make dough firm enough to handle. Toss onto a floured board and knead for about 3 minutes. Divide dough into two parts and roll each separately. Roll as thin as possible, rolling from edge toward the center. To make filling, saute the onions in chicken fat until golden brown. Add to the potatoes along with the grieben cut into small pieces. Add enough chicken fat to make the mixture have a sticky consistency. Season to taste. Put filling on dough in a line across one end of the dough. Roll as for jelly roll until filling is covered with two layers of dough. Cut off the roll and put another line of filling on dough, etc. repeating process until all the dough and filling is used up. Cut the long rolls into pieces of desired size by pressing down on the roll with the pinky finger side of the hand all the way to the bottom so that the top layer of dough sticks to the bottom layer. Then cut completely through with a sharp knife. Turn the cake so that one cut edge is down and the second cut edge shows on the top. Flatten a little with the palm of the hand, being careful not to press open the sealed edge and expose the filling. Bake on a very well greased cookie sheet in a 375° oven until brown. Baste once or twice during baking with melted chicken fat. These can be made in any desired size. LIVER AND POTATO FILLED KNISHES Esther Cook 3/4 C. warm water 1 onion diced 1 cake yeast chicken fat 1 Tb. Sugar salt and pepper to taste 3 Tb. chicken fat or oil 6 potatoes mashed 2 eggs 1/2 lb. liver chopped 1/2 t. salt 3 1/2 C. flour Dissolve sugar in water and add salt and fat. Add yeast, mix and let stand for five minutes. Beat eggs and add the yeast mixture to them. Add all this to the flour which has been sifted, and mix well. Let stand in a warm place 3 to 4 hours until it rises. Roll out dough on a floured cloth until it is thin as possible. Use following filling: Fry onion in fat. Add to potatoes and liver. Mix well and season to taste. Add more fat if desired to hold mix- ture together. Put filling on dough in a line. Roll as for jelly roll until filling doesn't show through the dough. Cut off the roll and put another line of filling on dough, etc., repeating process until all the dough and fill- ing is used up. Cut the long rolls into 1 1/2 inch pieces and pinch the edges together, so that filling is not exposed. Bake in a well-greased pan for 25 minutes in a 325° oven. KINSHES KASHA Mrs. Sperling Dough: Filling: 1 C. flour 2 large onions 1 egg chicken fat 2 Tb. Water 1/2 lb. kasha (buckwheat groat 1/2 t. salt 1 egg 1 Tb. chicken fat Add egg to the groats and mix. Place in very hot oven to brown. When kernels are completely separated and dried, re- move from oven and boil 10 minutes in the top of a double boiler until tender. Set aside. Mince onions and fry in the chicken fat until lightly brown. Mix flour, salt, egg, water and fat thoroughly to form a dough. Roll out on floured board as thin as possible. Spre*** the fried onions over the dough and then spread the cooked kashe over that. Roll as for a jelly roll. Cut the roll into approximately 8 pieces. Bake in 350° oven 1/2 hour. Serve instead of potatoes with a main course. The same dough can be cut into rounds, filled, sealed over, and baked individual- ly. --------------------------------------------------------------------- (Hada520073) RICH MAN'S FOLLY A poor man ran home in haste and told his wife breathlessly, "I've just been to see the richest man in town and I found him at dinner eating blintzes. As I stood there and smelled their delicious fragrance, the juices in me began to work. Those blintzes certainly must taste wonderful! Believe me when rich men eat something, it's something." Then the poor man sighed longingly. "Oh, if I could only taste blintzes just once!" "But how can I make blintzes? I need eggs for that," answered his wife. "Do without the eggs," her husband advised. "And I'll need cream." "Well, you'll have to do without the cream." "And you think sugar doesn't cost money?" "You'll have to do without the sugar, then." The wife then set to work and made the blintzes, but without eggs, cream, and sugar. With a judicious air the husband started to eat them, chewed them slowly and carefully, Then suddenly a look of bewilderment came into his face. "Let me tell you, Sarah," he murmured, "for the life of me, I can't see what those rich people see in blintzes!" CHEESE BLINTZES Esther Bree Batter: 3 eggs and 1 egg white 2 C. sifted flour 1 C. milk 2 t. sugar 1 C. water 1/2 t. salt Beat eggs and egg white in a bowl. Add milk and water. Sift flour, sugar and salt in a deep bowl. Add egg mixture a little at a time to the flour and beat until smooth. Grease a small skillet and when it is hot, pour a thin layer of batter, tipping the pan to make the pancake as thin as possible. Fry only one side till firm and set. Remove to a cloth. Repeat until all the batter is used. Filling: 1 lb. farmer cheese or dry cottage cheese 1 3-oz. block of cream cheese 1 t. vanilla 1 egg yolk dash cinnamon 2 t. sugar dash salt Mash cheese in a bowl. Blend all ingredients. Let stand. Place 1 T. of cheese filling in the center of each blintz on browned side. Fold over on 4 sides or roll. Fry until brown. BLINTZES (Cottage Cheese Pancakes) Batter Filling 4 eggs, well beaten 1 1/2 lb. farmer's cheese 1 C. flour 2 egg yolks, beaten 1 t. salt 1 T. butter 1 C. milk 1 T, sugar 1 C. milk 1 T. lemon juice (optional) Prepare the filling first. You may use your blender or electric mixer. Cream the cheese with the other ingredients, adding a bit of salt to taste. Use as much lemon juice as is needed to taste slightly tart. Some dry cheese is very tart but some may be bland. To make the batter, add the milk to the eggs and salt. Add the flour gradually, stirring constantly until it is smooth and blended. Heat a heavy 6 inch fry pan and when it is hot, wipe the inside with vegetable shortening, using a paper towel. Pour in enough batter to make a very thin pancake, tipping the pan from side to side quickly until the bottom is covered and then quickly our the remainder of the batter back into the unused portion of batter. The pancake is done as soon as you can shake it loose. Cook on one side only and knock it out onto a wooden board. You may stack the pancakes to fill later. cook them. Place a rounded tablespoon of cheese in the center of a pancake. Fold in from opposite sides and then together as an envelope. Before serving, fry in butter until brown on both sides or bake them in the oven. Serve hot with sour cream, strawberry jam or cinnamon and sugar. --------------------------------------------------------------------- (Hada520074) POTATO BLINTZES Suzanne Sarnoff Batter: for 6: Filling: 1 egg 3 potatoes boiled and mashed 1/2 C. flour 2 medium onions minced 1/2 t. salt 1 egg 1 t. sugar salt and pepper to taste 1/2 C. milk or water Beat egg well. Gradually add the flour and salt and sugar to make a smooth paste. Add milk slowly, thinning the mixture until it is practically a liquid. Beat constantly so there are no lumps. Put about 3 Tb. Of batter on a hot well-greased skillet about 8 inches in diameter. Turn pan from side to side in order to spread the batter quickly. Fry until light brown on one side only. Turn onto a cloth, fried side up. Saute minced onions in butter until brown. Add to mashed potatoes. Beat egg and add to mixture. Season and beat until smooth and fluffy. Place filling in center of each pancake on the friend side. Fold dough over in envelope fashion. Fry each blintze in butter until golden brown. Serve with sour cream. The unfried blintzes can be kept in the icebox overnight and fried when needed. They should be removed from the icebox 1 to 2 hours before serving time so that filling is not ice cold when they are fried. When making larger quantities than given above, figure on using 1 average potato to fill every 2 blintzes. COTTAGE CHEESE PATTIES Fanny Haber 1 lb. cottage cheese 1 t. sugar 1/4 C. cracker meal 1/4 t cinnamon (optional) 1 egg pie crust dough Make rich pie curst. Roll out thin Cut in approximate 3 inch squares. To make filling mix above ingredients until smooth. Place Tb. of cheese mixture on each square. Fold corners to form triangles. Place on greased shallow baking pan. Dot liberally with shortening or butter. Bake one hour in 350° oven. Will make 12 to 14 patties. May be served with sour cream. CHEESE KREPLACH I June Weiss Dough: Filling: 3 Well beaten eggs 1 lb. cottage cheese 6 C. flour 1/2 Tb. Butter 1 1/2 C. water 1 Tb. sour or sweet cream pinch salt Salt and pepper to taste Mix dough ingredients to form a medium loose dough. Divide dough into several sections. Roll out each section 1/8 inch thick. Cut into 3 inch squares. Place a spoonful of filling in center of each square. Fold dough over to form triangles. Pinch edges to seal well. After about 1/2 dozen kreplach are made cover them with bowl to keep moist while preparing remain- ing ones. Boil in hot slightly salted water about 25 minutes. Remove kreplach and place immediately in cold water. Remove from water and drain on a board, then fry lightly in butter until golden brown. Serve hot with sour cream. CHEESE KREPLACH II Estelle Cohan Dough: 1/2 Pint Sour cream 3 C. sifted flour 2 eggs beaten 3 t. baking powder 4 Tb. Melted butter 1 t. salt Mix sour cream with well beaten eggs and butter. Sift dry ingredients together and add to above mixture. Knead 1 1/2 minutes -- roll until 1/4 inch thick. Cut off 4 inch squares on each square place one Tb. Of cheese filling. Fold dough over cheese to make triangles, pinching ends firmly together. or until brown. Makes one dozen. Filling: 1/4 lb. Cream cheese 1 egg beaten 1/2 lb. cottage cheese 2 Tb. Melted butter Blend cheeses together -- add egg and melted butter and mix well. --------------------------------------------------------------------- (Hada520075) PIROZHKI Mme. Pargment pie dough cooked rice cooked soup meat salt and pepper to taste 2 onions chicken fat or oil Grind meat with onions. Add seasonings and enough rice to make mixture hold together. Fry this gently in a little fat or oil. Roll dough to 1/8 inch thickness. Cut into 1-2 inch rounds. Place a tablespoon of filling mixture on each round. Fold dough over to form a semi-circle and seal edges. Bake in a 450° oven until brown. Serve as an accompaniment to borscht or other soup. PIROZHKI FILLING 1/2 lb. cooked salmon cooked rice 2 hard-cooked eggs salt a few mushrooms pepper Chop the salmon, hard-cooked eggs and mushrooms; mix to- gether with rice, salt and pepper. Place some of the filling on oval of unbaked pastry and cover with another oval of pastry, pressing down the edges. Repeat until all ingredients are used. Let them stand 1/2 hour; bake in moderate oven (350°) 20 to 25 minutes. OTHER PIROZHKI FILLINGS: 1. Fry a chopped onion in fat until light brown. Combine with ground left-over meat. 2. Fry chopped onion in butter. Combine with riced potatoes. 3. Chop a hard-cooked egg. Combine with 3/4 C. cooked rice. Season to taste. 4. Drain 1 lb. sauerkraut. Cook in saucepan until almost dry. Chop an onion, fry in 2 Tb. fat. Combine fat and onion with sauerkraut. 5. Combine fruit conserve with chopped nuts. 6. Chop any dried fruits, such as prunes, apricots, or apples, add a little nutmeg. PIROGEN Faye Woronoff 1 C. sifted flour 1 egg, well beaten 3/4 t. salt 2 Tb. warm water 1/2 C. cooked riced potatoes 1/2 C. shortening Mix and sift flour and salt, add to potato. Make a well and add the egg and water. Mix well. Turn out on lightly floured board and knead until light and elastic. Roll out 1/4 inch thick. Cut with a floured 2 1/2 inch cutter. Roll out circles until they measure 3 1/2 inches. Fill with 2 Tb. of filling. Fold in half to form a semi-circle. Seal edges tightly. Turn 4 pirogen at a time into 1 quart boiling salted water. Boil 5 minutes, remove, drain, then fry in shortening until golden brown on each side. Serve with sour cream. (Makes about 14). A standard yeast dough or pastry dough can also be used for Pirogen. With these types of dough the Pirogen are baked rather than boiled, on a well-greased pan in a 375°oven until nicely browned. PIROGEN FILLINGS I CHEESE 1 lb. Farmer Cheese 2 Tb. sugar 2 eggs separated 2 Tb. honey 1/2 t. salt 1 Tb. bread crumbs Combine cheese, yolks, and other ingredients. Beat egg whites stiff and fold into cheese. Makes 2 C. filling. II POTATO 2 C. mashed potatoes 1/4 C. Chicken fat or other 1/2 C. minced onion shortening 1/2 t. salt 1/8 t. pepper Saute onions in fat until brown. Add with seasonings to potatoes. Mix well. III. GROUND LUNG MEAT: See Appetizers Section, page 62. IV. CHOPPED MEAT 1 lb. ground beef 1 egg 2-3 onions minced salt and pepper to taste fat garlic (optional) Saute the onion in the fat until brown. Add to the raw meat along with the egg, season to taste, and mix thoroughly. --------------------------------------------------------------------- (Hada520076) VERENICKES WITH CREAM CHEESE Paste: Filling: 2 C. flour 1 lb. cream cheese 2 eggs Sour cream Yolks of 2 eggs 2 egg whites 1/2 t. salt pinch of salt cold water Make a stiff paste of the flour, the whole eggs and the yolks, salt, and a little cold water. Roll out very thin and cut into rounds, about three inches in diameter. Mix cream cheese, a little sour cream, egg whites, and salt, and put a little of the mixture on each round of pastry. Fold over. Press edges together, moistening with a little water. Poach in boiling salted water fifteen minutes. Serve with sour cream. VERENICKES WITH FRUIT 2 lb. plums, cherries, or 3 egg yolks blueberries 1 C. water 1 C. sugar Salt 3 C. flour Wash fruit, cover with sugar and allow to stand. Drain the juice and boil to a syrup. If using cherries, crush a few pits and boil with the juice. Make a pastry by mixing the flour, egg yolks, water, and salt. Roll very thin and uniform. Cut into 3-inch circles. Place some of the drained fruit on each circle, dab edges with slightly beaten white of egg, fold over and press edges together with fork. Drop into boiling salted water. Drain and serve on a hot place with sugar, or the fruit syrup, or sour cream, or all three. KASHA -- VARNITCHKES (OR VERENICKES) 1 C. buckwheat groats 4 Tb. chicken fat or butter 2 egg yolks 1 C. cooked noodle squares or 4 C. boiling water bow-knots (verenickes) 1 t. salt 1 onion minced and sauted (optional) Brown groats in heated frying pan stirring constantly to prevent burning. Stir in egg yolks until grains are coated. Add water, stirring constantly. Add salt and cook until tender over moderate heat. Drain off any excess water, add fat and sauted onions (if used) and noodles. Turn into a casserole and place in 400° oven for 10-15 minutes until evenly browned. Serves 3-4. BREADS --------------------------------------------------------------------- (Hada520077) HALLAH Hallah is literally that portion of dough used in baking which according to the law was to be separated and dedicated to God. During the time when the temple was in existence it was given to the Priest. Afterwards the custom developed of throwing a piece of raw dough into the fire to symbolize what formerly went to the Priest. Since the kneading of the dough was done by women, it was one of the few duties which developed upon them exclusively, such as lighting the Sabbath lamps. It was a frequent custom; to accompany the separation of the Hallah by making a gift and for this purpose "Hallah boxes" were often placed in Jewish kitchens and the money collected in them generally sent to Palestine. From its connection with the piece of dough, the term Hallah has come to be applied to the Sabbath or holiday loaf of bread. MOTHERS'S HALLAH Ethel Benjamin This recipe makes two medium sized loaves. It can also be used for other breads and rolls. (See variations, page 157.) 5 heaping C. flour 1/2 Tb. salt 1 cake yeast sprinkle of nutmeg and ginger 3 Tb. sugar (optional) 1/2 C. luckewarm water 1 egg 2 Tb. oil 1 C. water Make a well in flour. Crumble yeast into well with 1 Tb. of sugar and the 1/2 C. lukewarm water. Sprinkle some of the flour lightly over the ingredients in the well, and let stand to rise for a couple of hours. After first rising, add 2 Tb. of oil and the salt. Sprinkle with nutmeg and ginger if desired. Add egg and remaining sugar. Mix thoroughly and add approximately 1 C. of water until flour mixture is completely absorbed. Mix well and let rise again for 1/2 hour. Flour a board and knead dough until fairly hard. Shape into loaf or braid and place in a pan floured on the bottom only. Bake at 350° until medium brown. Brush tops with melted butter or beaten egg before baking. 157 HALLAH June Weiss 6 C. flour 1 Tb. Shortening 1 1/2 C. warm water 1 Tb. salt 2 eggs 2 Cakes yeast 1 t. sugar Put flour into large pan. Add water, eggs, sugar, shorten- ing and salt. Crumble in the yeast. Mix together well to form dough. Let rise 30 minutes. Knead again. Let rise 30 minutes. Put on mixing board. Let rise again 15 minutes. Form into loaves. Put into baking pans. Let rise again 15 minutes. Brush cold water evenly over tops of loaves with hands. Then brush with egg yolk. Sprinkle with caraway seeds. Bake 1 hour at 375°. VARIATIONS FOR HALLAH DOUGH 1. Bread can be sprinkled with poppy seeds or farina before baking. 2. An onion or two can be diced up and kneaded into dough during the last step to make a delicious onion bread. 3. More sugar and raisins can be added to make a sweet Purim Hallah. 4. The dough can be used to make rolls or a soft type of bagel. To make bagels, follow instructions for bagel recipe, see page 159. 5. A very nice way to shape the Hallah is to divide the dough into four parts. Make a large braid with the first 3 strips. Divide the 4th strip into 3 parts and make a slender braid with them. Place the small braid down the center of the large braid, pressing it lightly into the groove, and sealing all ends together firmly. This makes a very attract- ive and traditionally shaped loaf. --------------------------------------------------------------------- (Hada520078) RYE BREAD Muriel Cohen and Ruth Bernard for two loaves: 2 C. lukewarm water 1 T. salt 1/2 oz. dry yeast (2 pkgs) 4 C. white flour T. sugar 3 T. caraway seeds 1 1/2 - 2 C. rye flour (or more if necessary) Do not use stone ground flour, the texture is too course. Dissolve the yeast in 1/2 C. water, add remaining water, sugar, salt, white flour and caraway seed and stir for a minute or two with a heavy spoon until creamy. Cover with a damp cloth and let stand 3-4 hours in a warm place. (The sponge will be very sticky). Stir in enough rye flour to make a firm dough and knead about 5 minutes. Put in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled - about 50 minutes. Punch down and knead for 3 minutes, adding enough rye flour to make a firm dough which will hold its shape. Divide in two and shape into two loaves. Put loaves on a baking sheet sprinkled with cornmeal and let rise uncovered in a warm place until less than doubled - about 50 minutes. Heat oven to 425 degrees and put a shallow pan of hot water on the lowest rack. Brush loaves with salt water (1 t. salt dissolved in 1/4 C. water) and if you like, slash each loaf 3 or 4 times diagonally. After 20 minutes, remove the pan of water from the oven and brush again with salt water. Continue baking until done, 50 minutes to 1 hour. Remove bread to racks to cool and brush again with salt water. (If you like kimmel ryo, when you shape the loaves, knead into each loaf 1 teaspoon of kimmekl.) BAGELS Louise Morrison This recipe makes a soft "egg" type bagel. It is not as hard and dense as the typical "water" type; bagel. 5 C. flour 2 t. salt 1 cake yeast 3 Tb. shortening 1 C. warm water 2 eggs beaten 2 Tb. sugar poppy seeds (optional) Place flour in a large bowl. Dissolve crumbled yeast in water and add sugar. Make a well in the flour and add the salt and shortening. When the yeast begins to rise on top of water and looks bubbly and soft, pour the mixture into the batter from center outward until it is thoroughly blended. When stiff knead with hands in the bowl. If it is necessary, more water can beaded at this point to absorb the flour. Cover bowl with a towel and let rise a couple of hours until double in bulk. Then punch dough down by kneading again and let rise a second time, approximately 1 hour. Cut off pieces of the dough and roll with hands on a lightly floured board, until you have a strip 10-12 inches long and 1/2 to 3/4 inches in diameter. Join edges of strip to make a large ring. Repeat this process until dough is used up. This should make approximately two dozen bagels. Heat oven to 400° and grease the wire racks. Place three rings at a time into rapidly boiling water for 1 to 2 minutes. Sprinkle with poppy seeds, if desired, as bagels rise to surface of water. Remove bagels from water, (they should be stiff enough to lift out with a fork.) Place on racks in oven. (This process should be done as quickly-as possible to avoid excess rising). Bake for 15-20 minutes until first side is golden brown. Reduce oven heat to 350° and turn bagels. Bake 10-15 minutes longer until second side is browned. --------------------------------------------------------------------- (Hada520079) CAKES COOKIES and PASTRIES --------------------------------------------------------------------- (Hada520080) When the pastry selections were made for this book, we know that strudel had to be first. Regardless of nationality, whether it be filled with cheese, fruit, cabbage, or nuts, whether the dough be tissue thin or a cookie type, each Jew has a strudel familiar to him. Many young Jewish homemakers have been frightened away by the picture of their grandmothers stretching yards of delicate dough over a huge floured table, and have regarded this pastry as a project they are too in- experienced to tackle. We hope that some of our simpler recipes will allay your fears. MRS. INGBER'S SHTRUDEL Dough: Filling: 3 1/2 C. flour (more if neces- 1 box raisins sary) 3 apples grated (tart cooking 1/4 C. shortening apples) 1 Tb. Vinegar (makes dough 1 orange and 1 lemon ground easier to stretch) bread crumbs 2 Tb. Sugar sour pitted cherries and juice 1 egg walnuts chopped 1 C. hot water jelly (any flavor desired) tart citron cut up crushed pineapple drained stale cake crumbled (optional) Mix flour, shortening, sugar, vinegar and egg well. Add water gradually beating until dough is smooth. Place dough on a very well floured board and knead well until smooth and elastic, working more flour into it so that the dough is not too sticky. Divide dough into three parts (or more, if you find it easier to handle) and roll out each part until it is as thin as possible. Then stretch it with hands so that it is almost transparent. While working with one part of the dough keep the rest in a warm place, as it is easier to handle when warm and less likely to crack. After dough is rolled to proper thinness, sprinkle lightly with melted shortening. Mix raisins, grated apples, grated orange and lemon, bread crumbs, and the juice from the sour cherries and cook over a low flame until thick and pasty. Cool. Place this mixture on one end of the dough in a long line. Lightly spread the remaining ingredients over the rest of the area of dough. Carefully roll in jelly roll fashion starting at the end with the long line of filling. Stretch the roll as you go along so that it is not too large in diameter. This will make about a 3 foot long roll. Cut roll into three parts, sealing cut edges, and place in well-greased baking dish. Brush tops lightly with melted shortening, and sprinkle lightly with cinnamon and sugar. Repeat this process for the two remaining parts of the dough. Bake at 350° for 40 minutes until nicely browned. When cool, cut in serving slices, sprinkle top with confectioners sugar. APPLE SHTRUDEL Dough: Filling: 1 3/4 C. flour 3/4 C. butter 1/4 t. salt 1 1/4 C. bread crumbs 1 egg 3 lb. tart apples 1 Tb. oil raisins and walnuts 5 Tb. Water sugar and cinnamon Beat egg, oil, and water together. Add to the flour and salt, blending it together for about 15 minutes. Form dough into a smooth round ball and place it in a tightly covered bowl for 1 hour. Divide dough into three parts and roll and fill each part separately. Roll each piece very thin and stretch it so that it is almost transparent. Melt butter and allow to cool. Brush each piece of rolled dough with 1/3 of the butter. Sprinkle the dough with the bread crumbs. Dice the apples and spread over dough along with some of the raisins and nuts. Sprinkle the sugar-cinnamon mixture over all. Roll as for a jelly roll, stretching the roll in length as you go, so that the diameter of the roll is not too large. Place rolls in a greased pan and brush tops with oil. Bake for 45 minutes at 350°. When cool, cut into slices and sprinkle with powdered sugar. SHTRUDEL PINEAPPLE JUICE DOUGH SHTRUDEL Fay Woronoff Dough: Filling: 1/2 C. sugar Apples, sprinkled with sugar 1/2 C. pineapple juice and cinnamon 2 eggs Any well drained canned fruit 1/2 C. salad oil Jelly 1-1/2 t. baking powder Cocoanut 1/2 t. salt Nuts Flour Raisins To make dough, combine sugar and pineapple juice and just bring to a boil. Cool. Add rest of ingredients, using enough flour to make soft dough that can be rolled. Spread your favorite filling in rows, making different combinations. Sprinkle on bread crumbs or a little tapioca to take up the excessive juice of moist canned fruit. Roll as for jelly roll. Bake at 350° until light brown. (Do not take out too soon or dough in center may not be thoroughly baked and will be soggy.) Slice with wet knife while hot and remove from pan immediately. If to be kept more than a few days, in refrigerator. Poppy Seed Filling: 3 cans poppy seed filling, nuts, coconut and raisins. Bake strudel 350 degree oven. --------------------------------------------------------------------- (Hada520081) SOUR CREAM DOUGH SHTRUDEL Rae Lampe This recipe was discovered at an Hadassah regional convention where it was served. After you've tried it, you'll agree with Rae that, " pays to go to conventions?" Dough: Filling: 1 C. sour cream 1 jar apricot preserves 1 C. butter 1/3 pkg. grated coconut 2 C. flour 1 4-oz. pkg. walnuts chopped 1 Tb. powdered sugar 1 small jar maraschino cherries 1 t. salt cut up. To make dough, mix all ingredients together thoroughly and form into a ball. Place in a covered bowl and chill in refrig- erator over night. Divide dough into three parts and roll each separately between two pieces of wax paper. Roll as thin as possible. Spread a layer of jam over the entire area of the rolled dough. Sprinkle the other filling ingredients lightly over the jam. Roll up as for a jelly roll. Tuck the ends of the roll in so that the filling is all covered with dough and can not run. Place rolls on an ungreased cookie sheet and bake for 40 minutes or until delicately browned in a 350° oven. Cut into slices of desired size while hot. SHTRUDEL-CAKE ROLL Fay Woronoff Dough: Filling: 1 C. shortening Apples, sprinkled with sugar 1 C. sugar and cinnamon 1 egg Any drained canned fruit 3 full C. flour, sifted Jelly 1 t. baking powder Cocoanut 1 t. baking soda Nuts 3/4 C. orange juice Raisins 1 t. vanilla To make dough, cream sugar and shortening. Add other ingre-dients, leaving flour until last. Add enough flour to form fairly loose dough. (Too much flour will make the dough tough). Divide into five or six portions. Roll out one at a time on floured board, patting down with hand quite a bit. Spread any combination of fillings in rows. If canned fruit that is quite moist is used, sprinkle on bread crumbs or a little tapioca to take up the juice in baking. Roll as for jelly roll. This will be very difficult to roll, but moisten hands and keep patching holes in dough where necessary. Transfer to cookie sheet. Bake in medium oven until light brown. Slice while hot. If to be kept more than a day or two, store in refrigerator. APPLESAUCE CAKE Tillie Gerber 1/2 C. butter (1) 1 C. sugar (2) 3 eggs (5) beaten until light 1/2 C. chopped nuts (1) C. chopped raisins or currants (2) C. sifted cake flour(4) 1 t. baking soda (2) 1/2 t nutmeg (1) 1/2 t cinnamon (1) 1 C. unsweetened applesauce (2) Cream butter and sugar. Add eggs. Sift flour with dry ingredients and spices. Add applesauce, then flour and then stir in fruits and nuts. () indicate double recipe to be baked in 9 X 13 pan. Bake this for 1 hour at 350. You may bake in layers for 25 minutes. Normal recipe may be baked in loaf pan or 8 X 8 square pan 350 oven for 25 min. EGGLESS CHOCOLATE CAKE Ella Berman 3/4 C flour 2/3 C. oil 2 C. sugar 2 C. orange juice or 1/2 C. cocoa water 2 t. baking powder Sift dry ingredients. Make a well and add oil and liquid. Beat well until blended. Bake in a 9 X 13 greased pan at 350 degrees for 30-35 minutes. Frost if desired. APPLE SQUARES Ella Berman 2 C. flour 1 t. cinnamon 1 3/4 C. sugar 3 eggs 1 C. oil 1 C. chopped walnuts 1 t. baking soda 2 apples grated 1/2 t. salt Sift dry ingredients. Mix until fluffy, oil, eggs and sugar. Add apples and mix. Stir in flour, add nuts and pour into 3 quart greased glass baking dish. Bake 325 degree oven for 1 hour. Cool and cut into squares. May be dusted with powdered sugar or served with whipped topping. --------------------------------------------------------------------- (Hada520082) LITHUANIAN GOOSEBERRY KUCHEN OR SHTRUDEL Rhea Kish 3 eggs 1/2 C. sugar 1 Tb. Water 2 t. baking powder 1/2 C. shortening 1/2 t. salt 1 t. lemon extract approximately 2 C. flour grated rind of a lemon Gooseberry or any tart jam Beat eggs well. Add water and 1/2 C. sugar and lemon rind. Mix well. Melt shortening and allow to cool. Add to the egg mixture along with the lemon extract. Sift dry ingred- ients together and add enough of the flour to the mixture to make a dough which can be rolled. Divide dough in half, and roll out one half at a time. Roll into a rectangle about 1/8 inch thick. Spread generous- ly with gooseberry jam or any tart heavy jam. Sprinkle generously with the following: grated coconut tiny currants chopped nuts chopped dried fruits, (dates, raisins apricots, prunes) dried peel fruit or citron Not all of the above ingredients are essential, but can be used according to taste. When dough is thoroughly covered with filling ingredients, roll as for a jelly roll. Repeat for other half of dough. Place rolls on a greased cookie sheet and bake in a 375° oven for 20 minutes to a half hour. When cool slice in 1/2 to 1 inch pieces. The torte is the Jewish counterpart of the pie, with this difference: whereas in the pie, the filling plays the most important part, in the torte, the filling must share honors equally with the crumbly cookie dough crust that surrounds it. Like the pie, however, the torte may be filled with any kind of fruit, and instead of a top layer of dough, a lattice top may be used. HUNGARIAN APPLE CAKE OR TORTE Mrs. Kish 12 apples, pared and sliced 1 egg 1 C. sugar grated rind of 1 lemon 1/2 lb. sweet butter 5 Tb. sour cream (when making 3 C. flour cookies, use half milk and 1/4 t. salt half sour cream) Minute tapioca extra sugar apricot jam and cinnamon and walnuts Sprinkle 1/4 C. sugar over apples and let stand while pre- paring dough. Crumble together the butter, flour, salt and 3 T. of sugar into a course mixture. Make a well in the center and add the egg and lemon rind. Blend together. Add 4 To. of the sour cream and blend. Add the rest of the sour cream, blending well. Knead dough on a floured board until smooth. Divide into three parts. Roll out one part of dough on lightly floured board and place on bottom and partly up the sides of a greased large cake pan. Prick the dough with a fork. Sprinkle just enough Minute Tapioca to cover dough. Sprinkle dough with l/S C. sugar. Spread apples over and sprinkle with 1/4 C. sugar and lightly with cinnamon. Roll out second part of dough quite thin and cover apples. Trim off excess and prick with fork. Spread with thick apricot jam. Roll out third part of dough (not so thin) and cut into long strips. Lay strips over top diagonally. Stir an egg white lightly and brush over strips. Sprinkle with chopped walnuts and a little sugar. Bake 1 hour at 350&deg. --------------------------------------------------------------------- (Hada520083) MRS. INGBER'S APPLE CAKE OF TORTE Dough: 4 C. flour 1 C. sugar 2 t. baking powder 1/2 C. shortening or butter Filling: 2 eggs 5-6 large tart cooking apples 1/4 t. salt unpeeled 1 C. liquid (juice of 1 lemon juice of 1/2 lemon and 1 orange) 3/4 - 1 C. sugar to taster 1 t. cinnamon Cream sugar and shortening well. Add eggs and beat thorough- ly. Mix dry ingredients and add to batter alternately with the liquid, mixing thoroughly. Roll approximately 1/2 the dough on a floured board to 1/4 inch thickness. place in greased 9×13×2 pan and spread the dough so that it lines the bottom and sides of the pan. A larger pan can be used if desired. The recipe will make one 9×13×2 inch cake with a little dough left over for cookies. Half the recipe will fill an 8×8×2 inch pan. To make filling, remove core from the apples and without peeling, grate them on a very coarse grater, sprinkle with lemon juice and add sugar to taste. Amount will depend upon the natural sweetness of the apples. Add cinnamon and mix well. Spread filing over dough in pan evenly. Sprinkle the top lightly with a sugar cinnamon mixture. Roll other half of dough to 1/4 inch thickness. Place on top of layer of apples and pinch it against the sides of the pan to seal over filling. Sprinkle lightly with a few drops of water and then rather generously with the sugar and cinnamon mixture. Mark off squares by cutting through the top layer of dough, just to level of apples. Prick the center of each square to allow steam to escape. Bake at 350° 40 min- utes or until lightly browned. This dough can be kept in the refrigerator for about 1 week and used as needed. It is also good for little cookies made with a cutter or rolled by hand, and then dipped in a sugar cinnamon mixture or nuts. HONEY CAKE I Mrs. Ben Kaplan 4 eggs 1 C. white sugar 5 1/2 C. flour 1 C. brown sugar 2 t. baking soda 6 Tb. Oil 2 t. baking powder 1 1b. honey slightly warm 2 t. cinnamon 1 C. warm strong coffee 1 C. walnute or almonds chopped grated rind and juice of an 10-12 half walnut meats orange Beat eggs well. Add sugar, oil. Honey, Coffee and orange juice and rind. Mix thoroughly. Shift all dry ingredients and add gradually to mixture, mixing well. Add chopped nuts. Bake in two large greased loaf pans. Place half walnut meats on top of cake. Bake at 325 degrees for 1 hour. HONEY CAKE II Hannah Zwerdling 3 C. flour 1 C. strong coffee 1 1/2 t. baking powder 1 C. honey 1 t. baking soda 1 C. shortening 1 t. cinnamon 4 eggs, separated 1/2 t. mixed spices 1 C. brown sugar 1/2 t.ginger. 1/2 lemon, juice and rind 1/4 t. salt Sift dry ingredients. Cream shortening and sugar. Add four egg yolks and honey and mix well. Then add flour and coffee alternately. Add juice of the lemon and little rind and beat well. Beat egg whites until stiff and fold in. Pt into 2 greased loaf pans which have been sprinkled with flour. Bake at 350° for one hour. RUSSIAN COFFEE CAKE Esther Cook 1/2 C. sugar 2 C. sifted flour 2 eggs, well beaten 1 t. cinnamon 3/4 C. honey 1/2 t. baking powder 2 Tb. Oil 1/2 t. baking soda 1/2 C. hot dark tea 3/8 C. chopped nuts 2 Tb. Whiskey grated rind of 1 lemon Mix all ingredients together and beat well. Pour into greased loaf pan which has been lined with waxed paper on bottom. Bake at 325° for 45 minutes to 1 hour. --------------------------------------------------------------------- (Hada520084) YEAST CAKE Basic Sweet Dough Recipe 2 Cakes fresh or dry yeast 2 well beaten eggs 2 C. lukewarm milk 7 to 7 1/2 C. enriched flour 1 C. sugar 1/2 C. melted butter 2 t. salt Crumble yeast .into mixing bowl. Stir in lukewarm milk, sugar, and salt and let stand until yeast is dissolved. Stir in well- beaten eggs. Add half of the flour. Beat until mixture drops from spoon in a steady stream about 5 minutes. Stir in melted butter. Stir in remaining flour with hand, adding just enough to make a soft dough. Mix well. Then knead until smooth and elastic. Round up. Place in floured bowl, cover with cloth. Let rise in warm place. When double in bulk punch down and cover. Let rise again overnight. Dough will be just right in morning for coffee cakes, or coffee rings. Prepare and shape as desired with sugar, cinnamon, raisins and nuts. Bake at 375° until nicely browned. Baking time will depend upon bulk of the rolls or loaves made. REFRIGERATOR YEAST DOUGH Mrs. Steiner 4 C. flour 1 C. sugar 2 cakes yeast 6 eggs 1/2 lb. oleo only (butter is 1 1/2 C. milk, cold too heavy, vegetable short- ening not rich enough) Dissolve yeast in milk. Cut oleo into flour with knife or pastry blender as for a pie crust. Beat eggs well and add to flour mixture. Add yeast and milk to flour mixture. Mix well. No kneading necessary. Cover and place in refrigerator. This dough can keep 1 to 2 weeks, and can be used as needed, for coffee cake, rolls, etc. When ready to use, remove dough from refrigerator and let rise at room temperature for 1 hour. Then form into desired shapes and let rise again until double in volume. Bake at 350°, time depends upon bulk of what is made. PUTTERCHUCHEN Dorothy Willer 1 2/3 C scalded milk 1/3 C. warm milk 2 Cakes yeast 6 eggs beaten 2/3 C. sugar 7 to 7 1/2 C. flour 1/2 lb. oleo or butter 1/2 t. salt Dissolve yeast in the 1/3 C. of milk. Let stand. Put butter into scalded milk until melted. Add sugar. When milk and butter are cool, add yeast mixture. Add beaten eggs. Then add flour to mixture, a small amount at a time until dough is stiff enough to knead. Knead until smooth and elastic. Let rise to double in bulk. Punch down, knead slightly, let rise again. Take 1/2 dough and roll to 1/3 inch thickness. Sprinkle with sugar, cinnamon, brown sugar, melted butter, and nut meats if desired. Roll as for jelly roll. Cut in 1 1/2" pieces, place cut side on buttered pan or in muffin tins. Bake at 375° until well browned, about 20 minutes. Use remainder of dough as desired. Shape rolls, loaves, etc. -- raisins also can be added. KULICH Mme. Pargment This is a sweet rich cake characteristic of Old Russia's holiday breads. 1 C. milk 1 C. sugar 1/2 lb. butter 4 eggs 2 cakes yeast 6 C. flour 1/4 C. water warm 3/4 to 1 C. raisins (seedless) Scald milk. When hot add the butter and let it melt. When the liquid is cool add the yeast which has been softened in the warm water. Add sugar, eggs and flour, and mix well. Add raisins. No kneading is necessary. Cover dough and let rise in a warm place a few hours. Put dough into two buttered and floured pans and let rise again until double in bulk before baking. Use 1 lb. coffee cans as pans. If desired let dough rise above top of can in mushroom shape, or else place a wax paper extension above top of can to form tall cylinders. Bake in 400 degree oven 45 minutes. Slice in circles to serve. --------------------------------------------------------------------- (Hada520085) PARVE CAKE Esther Cook 1/2 C. Spry 4 eggs 1/2 C. orange juice 2 1/2 C. flour 1 1/2 C. sugar 2 1/2 Tb. Baking powder Cream shortening and sugar. Add egg and beat well. Add Juices. Shift dry ingredients together and add, gradually to mixture. Bake in greased 8×8×2 pan at 350° for one hour. ORANGE FRUIT CAKE Rose friedman 1/2 C. butter 1 t. baking soda 1/2 C. white sugar 1 C. buttermilk 1/2 c. brown sugar 1 C. dates chopped 2 eggs 1/2 C. walnuts chopped 2 Tb. orange rind 1/4 C. flour 2 C. flour Cream butter with sugar until light and fluffy. Add eggs and beat well. Add orange rind, then sifted flour and baking soda alternately with the milk. Mix dates and nuts with 1/4 C. flour and add to mixture. Put into a greased and lightly floured 8×8×2 inch cake pan. Bake at 350° for 40 minutes. ICING Juice of one orange 1/4 to 1/2 C. sugar remaining grated rind While cake is baking, mix juice, rind and sugar and allow to stand, stirring occasionally. After removing cake form oven, pour this mixture over it. Allow cake to cool in pan. CARROT AND NUT CAKE 3 eggs separated 1/2 C. chopped walnuts 1/2 C. shortening 1 C. flour 1 C. sugar 2 t. baking powder 1 t. lemon juice 1/8 t. salt 1 C. grated carrots Beat egg yolks and sugar well. And shoring and lemon juice, beating until smooth. Add carrots and nuts mixing thoroughly, then gradually blend in flour and baking powder. Beat egg whites until stiff and fold into mixture. Bake in a greased tube pan in a 350° oven for 35 minutes for until done. AUNT LENA'S Cheese cake Eunice Cook This recipe is the only one Eunice knows that is cheese cake with a "Yiddisha Tom". It was given to her by an aunt who demonstrated it for a Haddassah Chapter. The secret lies in the use of Farmer Cheese which gives it its unique taste. The farmer cheese is very easy to handle, blends easily, is moist and not crumbly like cottage cheese. It has a delicious flavor. Crust: 1/2 t. salt 18 graham crackers 1 can evaporated milk (large) 1/4 C. butter melted 1 t. vanilla Filling: 2 Tb. lemon juice 1 lb. farmer cheese 2 Tb. flour 1 C. sugar 4 eggs separated Break graham crackers into fine crumbs and mix well with melted butter. Pat mixture onto the bottom of an 8×12 inch Pan to from an even crust. Mix all the filling ingredients together except the egg whites. Beat well so that mixture is smooth and creamy. Beat the egg whites until stiff and fold gently into the cake mixture. Pour into crumb curst and bake for 1 hour at 350°. Allow cake cool in oven with the door open. This prevents excess falling in. However, the cake will drop a little. Don't worry about it as it is unavoidable. FAYAGA'S CHEESE PIE Mildred carron Make a graham cracker crust. Reserve 1/2 C. to decorate top. Double recipe for 9×13 pan. 8 oz. cream cheese 2 eggs-add one at a time 2 T. flour 2/3 C. milk 2 T. soft butter 1 small (flat tin crushed pineapple Use electric mixer. Add one ingredient at a time. Bake 35 minutes in 350 degree oven --------------------------------------------------------------------- (Hada520086) HAMANTASHEN DOUGH Ada Margolis 2 1/2 C. Flour 1/4 C. melted butter 2 t. baking powder 1 egg 1/2 C. sugar 3/4 c. Milk Mix well the flour baking powder, salt, sugar, butter, egg and milk, and knead well. Roll the dough out thin, and out into rounds 2 inches in diameter. Place a spoonful of Haman- tashen filling in center of each round, draw up three sides, a buttered cookie sheet, and bake at 375 degrees for 30-45 minutes or until delicately brown. HAMANTASHEN COOKIE DOUGH Ada Margolis 1/2 C. Butter 2 t. baking powder 1 C. sugar 2 Tb. Milk 1 Egg Vanilla or lemon flavoring 2 C. flour Cream together the butter and sugar, and add the egg. Mix and sift flour and baking powder, and add a little of this mixture to the creamed butter and sugar. Add the milk. Add remaining flour mixture. Add flavouring extract. Roll dough out, out into rounds, fill with a spoonful of filling, form into triangles and bake at 375 degrees of 15-30 minutes until delicately browned. Any sweet yeast cake can be used for Hamantashen. Some people prefer an unsweetend Hallah dough. When using yeast dough, roll as thin as possible, shape and fill, and then allow cakes to stand a while to rise before baking. Use oven temperature recommended for the type of dough used. Bake until lightly browned. HAMANTASHEN POPPY SEED FILLING I Ada Margolis 1 egg 1/4 lb. poppy seeds 1/4 C. sugar Pour boiling water over poppy seeds, let stand until seeds have settled at bottom, and drain. Put seeds through finest blade of food chopper. Add egg, stirring it in well, and sugar, and mix thoroughly. HAMANTASHEN POPPY SEED NUT FILLING Ada Margolis 1 C. poppy seeds 2 Tb. Corn syrup 2 Tb. butter 1 C. milk 1/2 C. chopped nuts 1 Tb. Chopped citron 1/2 C. raisins 1 t. vanilla Put poppy seed through finest blade of the food chopper and mix with remaining ingredients, except vanilla. Let mix- ture cook over slow fire until thick, stirring often. Let cool and add vanilla HAMANTASHEN PRUNE FILLING Ada Margolis Grated rind of 1 lemon 1/2 lb. prunes 2 t. lemon juice Soak prunes over night. Cook in water in which they were soaked until sort. Drain well. Remove stones form prunes and cut into small pieces. Mix with grated rind and juice of lemon. GRANDMA SADIE'S HAMANTASCHEN 7 C. flour-measure, then sift 4eggs-beaten 1 lb. butter of oleo 2 t. vanilla 2 C. sugar 1/4 C. milk 2 t. baking powder Cream butter and sugar until light. Add eggs, vanilla and milk. Sift baking powder with flour and stir into butter. chill until firm enough to handle. Roll out on floured pastry cloth. Cut in rounds and fill with a teaspoon of ready-to-use poppy seed, apricot or almond filling. Press 3 edges to middle to form a 3 sided cookie. Bake at 375 degrees 15 minutes or until brown. --------------------------------------------------------------------- (Hada520087) EGG KICHLACH Estelle Cohan 1 1/4 C. sifted flour 1/4 t. salt 1 t. baking powder 2 eggs Sift dry ingredients together. Beat eggs, add to dry ingred- ients and mix to a soft dough. Knead dough well. Roll out to 1/4 inch thickness. Sprinkle with sugar. Prick all over with a fork. Cut into diamonds about 3 inches long. Sprinkle pan with flour. Place Kichles on it. Bake at 375° until brown, about 20 minutes. KICHLACH Amelia Needle 1 1/4 C. flour 1/4 t. salt 2 Tb. Sugar 3 eggs 1/2 C. oil 3 Tb. fine poppy seeds (optional) Sift together dry ingredients. Make a well in the center and add eggs. Beat with a fork until smooth. Add oil and mix well. Drop from a teaspoon on lightly greased cookie sheet at least 1 inch apart. Bake 20 minutes at 325° until lightly brown at edges and puffed. SNOW BALLS OR HEIZENBLOZEN 2 eggs 1/2 C. powdered sugar 1/8 t. salt 1 t. cinnamon 1 1/3 C. flour (approx.) oil or shortening for deep frying. Mix eggs, salt and flour and knead until the dough is soft. and elastic. Roll out on a lightly floured board to a thick sheet. Cut into 2 inch squares. Make a slit through the center of each square and pull one corner of the square through the slit. Drop into hot fat and fry until a delicate brown, turn- ing if necessary. They must be watched so that they do not become too brown. They will puff into all sorts of odd shapes while frying. Drain on absorbent paper and while hot, sprinkle with powdered sugar and cinnamon. LOVE KNOTS Tillie Gerber Work together with hands: 1 C. butter 4 raw egg yolks 2 C. flour 1 cooked, crumbled egg yolk 1/2 C. sugar Chill one hour. Pinch off small portions and roll into lengths 3/8 inches thick. Tie loose bowknots. Bake 350 for 12-15 minutes until slightly brown. Makes 5 dozen. POPPY SEED COOKIES Anya Finkie 4 C. flour (more if necessary) 3 eggs 1 t. baking powder 1/2 C. poppy seeds 1 C. oil juice of 1 large orange 1 C. sugar 1 t. grated orange rind Cream sugar and eggs. Add oil and juice and then poppy seeds. Mix thoroughly. Add dry ingredients gradually mixing well. Roll out a small amount at a time on a well floured board to l/8 inch thickness. Cut with cookie cutter or glass into desired shapes. Place on a greased cookie sheet and bake in a 350° oven for 10-15 minutes or until nicely browned. --------------------------------------------------------------------- (Hada520088) JULIA'S NUT AND POPPY SEED ROLLS Muriel Fisher Dough: 1 C. butter 2 Tb. sugar 1 cake of yeast 4 egg yolks 4 C. flour 1 c. lukewarm milk Walnut filling: Poppy seed filling 1 1b. shelled walnuts, 1 1b poppy seeds, ground ground 2 C. sugar 1 1/2 to 2 C. sugar 3 Tb. Lemon juice 1 medium size apple, grated 1 heaping Tb. Butter 1 C. milk (each filling recipe is enough to fill 1/2 of the dough). To make dough, dissolve yeast in milk. Sift dry ingredients, out butter into them as you would for a pie crust. Toss in the liquids. Knead until smooth, Let rise 2 hours. Divide into 4 parts. Roll each part very thin. Spread with the fill- ing and roll as for a jelly roll. Bake on a lightly greased sheet at 350° until brown. The time varies from 1/2 to 3/4 of an hour. Slice into pieces of desired size to serve. To make walnut filling, mix together all of the ingredients, and add enough cold water to moisten. The amount will vary with the size and moistness of the apples. You will probably use from 1 to 2 Tb. The filling should be moist, not wet or loose. For poppy seed filling, bring all ingredients to a boil. The mixture will be very thick and must be started on a slow fire and stirred frequently. Cool well before using. VARIATION: Muriel's latest innovation is to use this same dough with a cheese filling. She forms these into small cakes almost resemble- ing hamantashen, rather than the usual rolls. Try them, they are out of this world! 1 scant lb. cottage cheese 1/2 C. sugar 3 egg yolks lemon flavoring (optional) Put cheese through a sieve, add remaining ingredients and beat until smooth and creamy. Cut dough into squares and press onto bottoms of the hollows in a cupcake tin. Use one that makes the tinyiest sized cakes. Fill each cake with a little cheese and fold over the corners of dough toward the center of the cake. Bake at 350° until brown. SPICE COOKIES Rose Friedman 1/2 C. butter 2 1/2 C. flour 1 1/2 C. brown sugar 1 heaping t. beaking soda 1/2 C. raisins chopped 1 t. cinnamon 1/2 C. walnuts chopped 1 t. mace 2 eggs 1 t. salt 1 C. milk 1 t. vanilla 2 1/2 C. oatmeal Cream butter and sugar until light and fluffy. Add eggs and beat well. Then add raisins, dates and nuts and blend. Add vanilla and oatmeal and mix thoroughly. Sift flour, soda, and spices together twice and add to mixture alternately with the milk. Drop by teaspoonfuls onto greased cookie sheet and bake in 375° oven until lightly browned. CINNAMON ROLLS Hannah Zwerdling 6 C. flour 1 1/2 C. shortening 5 t. baking powder 1 1/2 C. sugar 1 t. baking soda 5 eggs 1 t. salt 1 C. orange juice Cream sugar and shortening until light and fluffy. Add eggs and beat well. Sift remaining dry ingredients and add alternately with the orange juice. Mix thoroughly. Flour a board and divide dough into 3 parts. Roll out each part separately to 1/4 inch thickness. Prepare a sugar and cinnamon mixture and sprinkle it on dough. Add chopped nuts, raisins and pieces of citron. Roll as for a jelly roll and cut into 1 1/2 inch slices. Place cut ends up on a greased cookie sheet. Flatten down each roll, and sprinkle with sugar and cinnamon. Bake at 350° for 1/2 to 1 hour until lightly browned. Makes 50. These rolls will keep well for 2 weeks. MANDELBROT Henrietta Sklar 1 C. sugar 2 t. baking powder 1 C. Vegetable oil 4 eggs 4 3/4 C. flour - sifted grated rind orange 1/2 t. soda 1 T. orange juice 1 t. salt 1/2 C. chopped almonds Mix sugar and oil in mixer. Sift flour 3 times with salt, soda and baking powder. To sugar mixture, add eggs one at a time. Beat well after each egg is added. Add rind of the orange, juice and almond. Stir in flour mixture. This makes a stiff dough. Refrigerate overnight. Shape dough into a wide strip 1 1/2 to 2 inches by 16 inches long. Bake on a greased sheet 350 degrees for 20 minutes. Then cut into 1/2 inch wide slices. Slices are laid flat on cooky sheet, sprinkled with sugar and baked for 10 minutes. Turn bottom side up, sprinkle with sugar and return to oven for 10 minutes more. Mandelbrot will keep for a month in a tin. You may freeze. --------------------------------------------------------------------- (Hada520089) SOUR CREAM STRAWBERRIES Frozen Dessert 1 100z. frozen strawberries or 1 pt. fresh 1/2 C. sugar 1 pint sour cream 1 T. lemon juice Mix sugar with strawberries and lemon juice with sour cream. Stir together. Pour into freezer tray and freeze at least 3 hours before serving. Do not stir. Serves 4. VERTOOTEN LITTLE CHEESE CAKES Sara Mintz Dough: Filling: 2 C. flour 1 lb. dry cottage cheese 1/4 lb. butter 2 egg yolks 1/2 t. baking powder 2 t. sugar 1/2 C. sour cream 1/4 t. baking soda 1 egg Cream shortening, add egg and sour cream. Beat well. Add flour and other dry ingredients to form a dough. Mix well. Roll dough out as thin as possible. Spread with melted butter. Put cottage cheese through a sieve, add eggs and sugar and beat until smooth and creamy. Spread filling over dough. Roll as for a jelly roll, cutting the roll off the rest of the dough when it is 3/4 inch in diameter. Repeat, making several thin rolls until the dough is used up. Cut rolls into 3 inch lengths and form each length into a spiral or snail shape which should be 2 to 3 inches in diameter. Brush tops of snails with melted butter and bake at 350° for 25 minutes. POPPY SEED CAKE 1/2 lb. butter 1 tsp. baking soda 1/2 pint sour cream 2 C. flour 1 1/2 C. sugar 3 tap. vanilla 4 eggs separated 1 box poppy seeds (2 1/2 oz.) Mix until blended butter, sour cream, sugar and egg yolks. Sift baking soda with flour and add to butter mixture. Stir in vanilla and poppy seeds. Fold in stiffly beaten egg whites. Pour into a greased and floured 9 × 13 cake pan. Bake in a 350degree oven for 1 hour. ROGELACH June Weiss 2 C. flour 6 Tb. sugar 1/2 lb. butter 1/2 C. walnuts, chopped 1/2 lb. cream cheese 1/2 C. raisins, chopped 2 Tb. cinnamon Mix flour, butter and cream cheese. Place dough mixture in waxed paper and leave in refrigerator overnight. Roll out dough using a small amount at a time, to 1/4 inch thick- ness on floured board. Cut with round medium cookie cutter. Roll each circle with rolling pin once again. Fill with mixture made of sugar, cinnamon, nuts and raisins. Roll as for a jelly roll and shape into a horseshoe or crescent. Bake at 375° on ungreased cookie sheets. When cool sprinkle with powdered sugar. This same dough is excellent filled with apricot jam and shaped into small turnovers. ROGELACH - 1974 Clara Seymour 4 C. sifted flour Filling: 1/2 t. salt 1 C. sugar 1 cake yeast 3 egg whites, beaten stiff 2 1/2 sticks butter or oleo 1 C. walnuts, chopped fine 3 egg yolks slightly beaten 1 t. vanilla 1/2 C. sour cream 1 t. vanilla Sift flour and salt together. Crumble yeast into flour. Cut butter into flour as for pie crust. Add egg yolks, sour Cream and vanilla and mix thoroughly. Divide into 6 parts and chill overnight. For filling, beat egg whites until fluffy and then gradually add sugar until thick and shiny. Fold in nuts and vanilla. Prepare this when ready to bake. Dredge a pastry cloth with powdered sugar. Roll each piece of dough into a circle not too thick, and cut into 8 wedges. At wide end, place 1 t. filling. Roll loosely from wide end to point. Bake on ungreased cooky sheet 400 degree for 15*** min, Remove and sprinkle with powdered sugar. --------------------------------------------------------------------- (Hada520090) SOUR CREAM HORNS OR CORNUCOPIAS Clara Seymour 1 C. shortening 1 C. jam 2 eggs separated 1/8 C. bread crumbs 1 C. sour cream 1 1/4 C. crushed nuts 3 1/2 C. flour 1 t. salt Cream shortening and add egg yolks and sour cream. Add dry ingredients to form a dough. Mix well. Roll out dough to 1/8 inch thickness and cut into 2 inch squares. Mix the jam, bread crumbs and 1/2 C. of the nuts together. Place this jam mixture on each square of dough in a line going diagonally across the square. Form squares into a horn shape, pinching pointed end together tightly to make sure it is completely sealed. Beat egg whites to form a meringue. Dip the wide open end of each horn first into the egg whites and then in the remaining crushed nuts, so that the horn is sealed over with a puff of meringue and none of the filling shows. Place on an ungreased cookie sheet and bake at 350° 20 to 30 minutes. Makes approximately 50 horns. HUNGARIAN PASTRY Bessie Ginsburg 1/2 C. butter 1/2 t. baking powder 1/2 C. sugar Thick jam or jelly (preferably 1 t. vanilla with tart flavor) 2 egg yolks 1 C. nut meats 1 1/2 C. sifted flour 2 egg whites 1/8 t. baking soda 2 Tb. sugar Cream butter, add sugar, vanilla and egg yolks gradually. Beat mixture until light. Add flour shifted with soda and baking powder and mix until smooth. Press mixture evenly into square cake pan, spread dough with thick preserves and sprinkle with half of the broken nut meats. Make a meringue of the whites and 2 tablespoons of sugar and spread over the nuts. Sprinkle top with remaining nut meats. Bake in moderate oven 325° from 30 to 35 minutes. Serve in squares. APPLE COFFEE CAKE Halina Silverman 1 1/2 C. flour 1/2 t. vanilla 1/2 C. sugar 1/3 C. melted oleo 2 t. baking powder 2 medium apples- sliced 2 eggs-beaten 1/3 C. brown sugar 1/2 C. milk cinnamon Sift flour, sugar and baking powder together, Add eggs, milk, oleo and vanilla. Stir until blended. Pour into 9 × 9 &times 2 greased pan. Decorate with rows of sliced apples. Sprinkle brown sugar and cinnamon on top. Bake at 350 degrees until nicely browned and apples are soft-about 25 minutes. COFFEE CAKE Mildred Carron 2 1/2 C Flour 3 eggs 3 tsp. baking powder 1/4 1b. margarine 1 tsp soda 1/2 C. shortening 1/2 tsp. salt 1 C. sugar 1 C. sour cream Cream shortening and sugar, Add eggs one at a time beating until fluffy. Add dry ingredience which have been sifted together, alternately with sour cream. Just stir in until well blended and pour into a greased 9 × 12 pan or a tube pan. Topping 1. 1 C chopped nuts 1/2 C. granulated sugar 1 t. vanilla Pour 1/2 the batter, top with 1/2 the topping, pour remainder of batter and top with remainder of topping. Bake 350 degr. 35-40 minutes. 2. 1/2 C. brown sugar 2 t cinnamon 1/2 C. coarsely chopped walnuts or pecans. Mix together and sprinkle on top. Bake 350 degr. for 35 to 40 minutes. For a less rich cake, omit 1/2 C. shortening and use only 2 t. baking powder. --------------------------------------------------------------------- (Hada520091) GLAZED FRESH APPLE COOKIES Tillie Gerber 2 C. sifted flour 1/2 t. salt 1 t. soda 1 t. cinnamon 1/2 C. soft shortening 1 t. cloves (optional) 1 1/3 C. brown sugar packed 1/2 t. nutmeg down 1 C. chopped nuts 1 egg unbeaten 1 C. chopped raisins 1 C. finely chopped unpared apple Sift all the dry ingredients. Cream shortening, sugar and then add egg. Add milk and then dry ingredients. Stir in fruits and nuts. Drop desired size on ungreased cooky sheet. Bake 350 degree oven for 12 to 15 minutes. (Try baking this is a sheet. Cut in squares and dust with powdered sugar. Ed.) When cookies are cool. Mix a bit of water with powdered sugar to make a glaze. Drop a drop on each cooky. TAIGLACH Naomi Lansky 8 eggs 1 C. sugar 4 1/2 C. flour 1 t. ginger 2 t. baking powder 1/2 C. walnuts 1 1b. honey (cut up) Mix eggs, flour and baking powder thoroughly and knead well. Dough should be soft but stiff enough to roll. Roll with hands by bits into long ropes 1/2 inch in diameter. Use very little flour in rolling to avoid toughness. Slice in 1/2 inch lengths. Heat oven to 350°. While oven is heating bring to boil the honey, ginger and sugar in a shallow broad bottomed pan. Put in- to this the particles of raw dough while syrup is boiling. Then place pan immediately into the oven. Do not open for first 15 or 20 minutes. By this time the honey will have coated each piece of dough. Now, stir every 10 minutes to prevent particles from sticking to each other. Allow 1 hour for baking. The pieces should be brown and when tested in cold water should remain firm and crisp. Pour onto moistened board, flatt en, sprinkle nuts on top and cot into squares. Makes 40 pieces. Will keep indefinitely. --------------------------------------------------------------------- (Hada520092) WINE --------------------------------------------------------------------- (Hada520093) Wine has played an important role in Jewish ceremony and culture throughout the ages. In biblical times the use of wine was obligatory both in public religious functions and for domestic ceremonial occasions. The references to wine as a means of promoting joy, as a sign of the bountiful gifts of providence, and as a token of personal gratitude to the creator are numerous throughout the Bible. How highly wine is regarded in the Bible may be seen from the fact that in a figure- ative sense Israel is called a Tine. Later the rabbis used wine as a mataphor not only to represent Israel but also the Torah, the Messiah, and holy men. In the Talmud it is stated that in the world to come the righteous will drink wine from the grapes grown during the days of creation. The greatest blessing in the conception of the Hebrew people, the blessing of peace, is represented by the picture of a man resting under his vine and fig tree. Abundance of wine is in the Bible an in- dication of prosperity and to offer bread and wine to a guest is a sign of friend- ship and hospitality. The rabbis held that taken in moderation wine is not only a healthful stimulant but is possessed of great curative proper- ties, the best of all medicines. How- ever, drunkeness was strictly forbidden. It was the custom in Talmudic times to give ten cups of wine to mourners with the "meal of consolation". The use of wine has been continued at religious functions in the synagogue and in the Jewish home on all festive occas- ions to this very day. CONCORD GRAPE WINE I 10 lbs. stemmed ripe grapes 5 lbs. sugar Put grapes in an open crock and squeeze or mash by using two smooth boards. Cover crock with muslin and let stand at room temperature for 1 week. Stir once or twice during that period. Strain through muslin. Do not squeeze the mashed grapes while straining. Return wine to the crock and add the sugar, dis- solved with some of the grape juice. Cover with muslin and let stand 7 days longer at room temperature. Fill bottles with wine, but do not cork tightly. Store away from light for one month. Taste and add more dissolved sugar if desired. Store in a cool place away from light. Will be ready for use in 3 months. Matures and increases in strength rapidly after that initial period. Yields approximately 2 to 2 1/2 gallons. CONCORD GRAPE WINE II 10 lbs. ripe grapes stemmed 3 qts. boiling water 5 lbs. sugar Put grapes in crock and pour in boiling water. When cool enough to handle, squeeze with hands without crushing seeds. The grapes need not be mashed to a dry pulp. Cover with muslin and let stand 3 days. Strain through muslin, squeez- ing lightly. Add sugar and stir. Cover and let stand 1 week. Uncover and skim carefully. Strain again, bottle and cork tightly. Lay bottle on side and store in a cool place away from light. Ready for use in 2-3 months. Yields about 2 gallons. RAISIN WINE 2 lb. light raisins 1 lemon, rind and juice 6 qts. cold water 3 sticks cinnamon (approximately 1 lb. sugar 1 ounce) Chop raisins and add other ingredients in the order listed, using a large well covered crock. Let stand covered at room temperature for 1 week. Stir once a day to keep mixture well under the cover. Fermentation will make the liquid rise and bubble over if not given at least 4 inches of space under the cover. Strain at the end of the week. A muslin cloth placed in a large funnel over another crock makes an excellent strain- er. Place liquid in bottles, cover tightly and store in a cool place away from light at least two weeks before using. Yields approximately 11/2 gallons. --------------------------------------------------------------------- (Hada520094) CHERRY CORDIAL 6 lb. large sweet cherries 1/2 pt. brandy 2 1/2 lb. sugar 1/2 qt. boiled water, chilled Stem, wash and drain cherries. Place in crock and add sugar and brandy. Cover with double fold of muslin. Keep at room temperature. Stir each day for 4-5 days to dissolve the sugar completely. Cover tightly, and let stand 2 weeks. Stir in water, cover and store in cool place. Can be bottled after 6 weeks. The cherries drained from this cordial may be used for preserves. They are delicious eaten just as is. Yield depends upon juiciness of cherries. PEACH BRANDY Clingstone peaches 3-4 C. sugar to each 2 qt. jar Use peaches when ripe, but not soft to the pressure of finger tip. Pack peaches in 2 qt. glass jars with wide openings. Pour proper amount of sugar into jars and adjust covers loosely. Shake jars once a day for one week or until juice begins to form and all sugar is dissolved. The juice should cover the fruit by that time. Tighten lids and store in a cool dark place for 3 months. The brandy may be strained and bottled any time after that. Yield depends on juiciness of the fruit. GLOSSARY AYELEH - The unhatched egg inside a chicken; considered the treasure of the Shabbos soup. In Jewish homes it was usually granted to the girls because it symbolized fertility. AFIKOMEN - The Passover matza; in the ceremony, blessed and hidden for discovery by the children. of the family, for which they were given prizes. BAGEL - Hard, round doughnut-shaped roll, irrevocably wedded to its fellow-travellers, smoked salmon and cream cheese (particularly on Sunday mornings!). Made of ordinary bread dough, first boiled in water and then dried and baked. BALABUSTEH - The maternal overseer of the Jewish home and larder: under whose watchful eye masterfully concocted species of aromatic morsels are born to tantalize the family. BLINTZES - Russian-Polish origin. Cheese, smothered in raisins, insulated with a thin dough, fried, eaten with sour cream ONCE --- and never forgotten. BORSCHT - Russian origin. Beet soup mixed with sour cream, served hot or cold, sometimes with a boiled potato; looks like chicken soup with a henna rinse. CHANUKAH - The Festival of the Lights, and celebration commemorating the victorious return of the Macca beean brothers to the Temple. CHAROSES - An apple, chopped, with ginger, cinnamon, and nuts added, symbolizing the mortar the Jews had to prepare while in Egyptian bondage. CHOMETZ - Food prohibited during Passover, when leaven is not eaten. CHREMSEL - Thick pancake, deep fried; can be stuffed with fruits or nuts. DREYDLE - A type of spinning top played with on Chanukah. EINLAUF - An egg and flour mixture dropped into soup. EREV YOM TOV - The night before the Holiday. FARFEL - Noodle dough chopped into bits. --------------------------------------------------------------------- (Hada520095) FLAISHIGEH - Foods derived from the meat of mammal or poultry. The term is used to describe the utensils in which such foods are prepared and served. FORESCHPICE - Appetizer. GEFILTE - Filled; can be applied to fish (see below) or to peo- ple after eating same. GEFILTE FISH - A potpourri of ground fish, seasoned with onions, pepper, carrots, and formed into balls; served as an appetizer on Shabbos and holidays. GEHACKTE - chopped. GILDERNE - Chicken soup. GELT - Money. Pre-requisite, along with a "Balabusteh" for any type of Jewish cooking. GALUSHKA - Hungarian for dumpling. GRIEBENES - Central and Eastern European origin. Crisp scraps of skin and onions left from rendering poultry fat. HAGGADAH - The account of the Passover story. HALLAH - White bread, twisted and sprinkled with poppy-seed; special treat for the Jews of the Ghetto on Shabbos, as a pleasant departure from the daily fare of black bread. HALLAH-DECKEL - Cloth put over the hallah on Sabbath before blessing the Sabbath lights. HELZEL - Stuffed neck of chicken or other poultry. HEIZENBLOZEN - Cookie dough which expands when fried in deep fat. HOLISHKES - Meatballs wrapped in cabbage leaves and boiled or baked in sweet and sour sauce. HAMANTASHEN - German or French origin. Three cornered cakes made of sweet dough, and thickly filled with poppy- seed, raisins or prunes. Eaten on Purim. KASHA - Buckwheat groats. KIBBET - Hebrew word for treat. KICHLACH - Cookies or small cakes. KISHKA - Central and Eastern European origin. Stuffed intes- tine. Bread crumbs, fat, flour, and minced onion con- stitute the stuffing. It is boiled or roasted with the meat. KLOESE - Matza ball. KNADLACH - Matza balls. Of German Origin. KREPLACH - German origin. Chopped meat enclosed in small three- cornered bits of dough and cooked in soup. KUCHEN - Cake or loaf made with yeast dough. KUGEL - Pudding. KULICH - Russian yeast-cake. LEFFEL - Spoon. LATKE - Pancakes; potato, matza-meal, or others. LOX - Smoked salmon, a necessity with bagels. LUKSHEN - Russian-Polish origin meaning noodles. MANDEL - Almond. MANDLEN - Soup nuts. MATZA - Unleavened bread. MENORAH - Candalabra used for the Chanukah lights. MEGILLAH - The Book of Esther, traditionally read on the eve of Purim. MILCHIG - Foods derived from milk and made with those products. Refers also to the utensils used to prepare and serve such foods. MORAR - Bitter herbs eaten on Passover. MOHN - German for poppy-seed. NAHIT - Boiled and salted chick-peas. PAHVE - Neither Milchig nor Flaishigeh; a neutral food cate- gory. PESADICK - Passover food; having to do with Passover. PASTRAMI - Peppered corned beef. PASSOVER - Holiday celebrating the deliverance of the Jews from Egyptian bondage. PIROGEN - Russian origin. Cooked meat or lung is mixed with minced onion, rolled in dough and baked in small cakes. served as a side dish with soup. PIROZHKI - Same as PIROGEN only usually smaller. PTZA - Calf's foot, jellied. --------------------------------------------------------------------- (Hada520096) PURIM - Feast of Esther, commemorating the victory of the Jews over the Persians. ROSH HASHONAH - The Jewish New Year. ROGELACH - Rich dough rolled and formed into crescent-shaped cakes. SEDER - The Passover celebration and service held on the first two nights of Passover. SHABBOS - The Sabbath. SHAVUOS - The Pentacost; Feast of Weeks, falling fifty days after Passover. The occasion for Confirmation. SHOLOGH MONOS - Money given to the poor on Purim. SCHMALTZ - Fat. SHPIELER - Player or actor in the traditional Purim play. Sometimes means a teller of tales, generally false ones. SHTRUDEL - German origin - dough, rolled paper-thin and filled with nuts, fruits, jam, cinnamon, sugar, and then rolled in jelly roll fashion. SUKKOS - Festival of the Harvest. TAGACH - Potato pudding. TAIGLACH - A Jewish confection made of pieces of dough boiled in honey with nuts, raisins, and spices added. TCHAV - Sorrel or Spinach borscht. TCHOLENT - A meat stew consisting of beef, potatoes, barley, beans, and vegetables cooked in the oven overnight. Designed to meet the need for a hot dish on the Sabbath. TOM - An intangible Jewish flavor, taste or charm. TZIMMES - Sweet and sour meat preparation, cooked with carrots, prunes, sweet potatoes. VERENICKES - Tart, filled with fruit or cheese. VERTOOTEN - Snail-shaped little cakes filled with cheese. YIDDISHEH - Referring to Jewish things. YOM KIPPUR - The Day of Atonement. YOM TOV - Holiday. INDEX APPETIZERS Baked Herring, 56 Carrot and Cream Cheese Spread, 62 Cheddar Cheese Appetizers, 62 Chopped Eggplant I, II, III, 57 Chopped Herring I, II, 56 Chopped Liver, 58 Eggplant Caviar, 62 Hard Boiled Eggs and Scallions, 63 Hungarian Salt Sticks, 63 Ptza (Jellied Cow's Foot), 59 Pumpernickel Pie, 60 Sweet and Sour Meat Balls, 63 APPLE, 42, 163, 165,167, 168 Apple and Matza Kugel, 42 Apple Shtrudel, 163 Grated Apple Kugel, 42 Hungarian Apple Cake or Torte, 167 Mrs. Ingber's Apple Cake or Torte, 168 BAGELS, 159 Passover Bagels, 54 BEEF Brisket of Beef, 128 Bubie's Meat Balls with Chicken Giblets, 118 Esau's Pottage, 125 Mama's Jerkoyah (Pot Roast), 128 Meat Balls, 63, 127, 128 Passover Pinwheel Meatloaf, 45 BEETS Beet and Horseradish Mold, 87 Beet and Horseradish Relish, 87 Beet Preserves, 54 Beet Salad with Horseradish Dressing, 87 Beets in Sour Sauce, 88 Easy Rossel - Easy Horseradish, 88 Eingemachts, 54 BLINTZES Cheese Blintzes I, II, 149 Passover Cheese Blintzes, 44 Potato Blintzes, 150 BORSCHT I, II, III, 69, 70 Cherry Borscht, 70 Cold Meatless Borscht, 70 Ukranian Borscht, 70 BREAD Hallah, 156, 157 Rye Bread, 158 CABBAGE Cabbage and Apples, 95 Holishkes, 126 Kasha, 140 Stuffed Cabbage I, II, 126-7 Sweet and Sour Cabbage, 95 CAKE (also see Torte and Shtrudel) Apple Coffee Cake, 183 Applesauce Cake, 165 Apple Squares, 165 Aunt Lena's Cheese Cake, 173 Carrot and Nut Cake, 172 Coffee Cake, 169 Coffee Cake and Topping, 183 Eggless Chocolate Cake, 165 Honey Cake I, II, 169 Kulich, 171 Mrs. Ingber's Apple Cake or Torte, 168 Orange Fruit Cake, 172 Parve Cake, 172 Passover Banana Cake, 51 Passover Date Torte, 49 Passover Jelly Roll, 48 Passover Nut Sponge Cake, 49 Passover Sponge Cake, 46, 47-51 Passover Strawberry Frosting, 47 Pesach Almond Cake, 48 Poppy Seed Cake, 180 Refrigerator Yeast Dough, 170 Russian Coffee Cake, 169 Vertooten, Little Cheese Cakes, 180 Wine and Nut Passover Cake I, II, 50 Yeast Cake, 170-171-178, 181 (Basic Sweet Dough Recipe), 170 CARROT Carrot Tzimmes, 98 Carrot Tzimmes and Knadlach, 130 Potato and Carrot Casserole, 97 Charoses, 36 CHEESE Cheese Cake, 173 Cheese Blintzes, 44, 149 Cheese Kreplach I, II, 151 Cottage Cheese Patties, 150 Lukshen and Cheese Kugel I, II, 139 Matza Cheese Kugel, 43 Passover Cheese Kreplach or Knadlach, 38 Chick Peas or Nahit, 101 CHICKEN Chicken Fat (How to Render), 116 Chicken Casserole a la Rehovoth, 117 Chicken in Orange Sauce, 120 Chicken Livers and Mushrooms on toast, 132 Chicken Paprika, 118 Chicken with Chick Peas, 120 Mother's Roast Chicken, 117 Roast Chicken, 117 Stuffed Helzel, (Chicken Neck), 121 Chremsel, I, II, 44 Cinnamon Rolls, 179 --------------------------------------------------------------------- (Hada520097) COOKIES Glazed Fresh Apple Cookies, 184 Love Knots, 177 Matza Meal Doughnuts, 53 Passover Almond Cookies, 52 Passover Mock Oatmeal Cookies, 52 Poppy Seed Cookies, 177 Spice Cookies, 179 Corned Beef I, II, 133 Cream Puffs, Passover, 53 CUCUMBERS Cucumbers with Sour Cream, 86 Radishes and Cucumbers in Sour Cream, 86 Sliced Cucumbers and Onion Salad, 86 Custard Filling, Passover, 53 DUMPLINGS Egg Dumplings, 119 Galushka (Dumplings), 119 Liver Dumplings, 78 Eggplant, 57, 62, 89, 100 EGGS Eggs with Herring, 113 Hard Boiled Eggs and Scallions, 63 Lox and Eggs, 113 Einlauf, 83 Esau's Pottage, 125 Farfel, 83 FISH (Also see Lox, Herring) Baked Mackerel and Vegetables, 107 Boiled Fish, Polish Style, 106 Creamed Mackerel and Potatoes, 108 Fish Puree, 76 Fish Soup, 76 Gefilte Fish I, II, 104-105 Mock Gefilte Fish, 105 Paprika Baked Carp, 107 Pickled Fish, 111 Russian Fish Stew, 106 Sweet and Sour Fish, 111 Trout with Lemon Sauce, 106 Flank Steak, Stuffed, 131 Frosting, Passover Strawberry, 47 Galushka (Dumplings), 119 GEFILTE FISH I, II, 104-105 Mock Gefilte Fish, 105 HAMANTASHEN Hamantashen Cookie Dough, 174 Hamantashen Dough, 174 Hamantashen Poppy Seed Filling, 175 Hamantashen Poppy Seed Nut Filling, 175 Hamantashen Prune Filling, 175 Heizenblozen or Snow Balls, 176 HERRING Baked Herring, 56, 112 Baked Herring with Onions, 112 Chopped Herring I, II, 56 Eggs with Herring, 113 Herring Salad, 89 Pickled Herring I, II, 109 Pickled Herring with Cream, 110 HELZEL, Stuffed (Chicken Neck), 121 Holishkes, 126 KASHA, 147, 154, 140 Kasha Knishes, 147 Kasha, Varnitchkes (or Verenickes), 154 KICHLACH, 176 EggKichlach, 176 KNADLACH Carrot Tzimmes and Knadlach, 130 Matza Kloese (Ball), 37 Matza Knadlach, 78 Matza Marrow Balls, 37 Passover Cheese Kreplach or Knadlach,38 Passover Liver Knadlach, 38 Potato Knadlach I, II, 39 KNISHES Kashe Knishes, 147 Knishe Dough Made with Potatoes, 143 Knishes, Romanian Style, 144 Liver and Potato Filled Knishes, 147 Potato Liver Knishes, 145 Potato Filled Knishes, 146 KREPLACH I, II, 81 Cheese Kreplach I, II, 151 Passover Cheese Kreplach or Knadlach, 38 Kuchen, Lithuanian Gooseberry, 166 KUGEL Apple and Matza Kugel, 42 CornKugel, 137 Grated Apple Kugel, 42 Lukshen and Cheese Kugel, I, II, 139 Lukshen Kugel, I, II, 139 Matza Cheese Kugel, 43 Passover Potato Kugel, 43 Potato Kugel, 138 Kulich, 171 Lamb Shanks, Roasted, 131 Lima Bean Casserole, 99 LIVER Chopped Liver, 58 Liver and Potato Filled Knishes, 147 Liver Dumplings, 78 Matza and Liver Pie, 41 Passover Liver Knadlach, 38 Sauted Liver, 132 Vegetable Chopped Liver, 58 LOX Lox and Eggs, 113 Lox and Potato Casserole, 108 Lox and Potato Soup, 76 Picked Lox, 111 LUKSHEN (noodles), 83 Lukshen Kugel, 138, 139 Macaroons, Passover Almond, 52 Mandel Bread, 179 MANDLEN I, II, 79 Passover Mandlen I, II, 40 Matza Recipes, - (see specific name.) MEAT BALLS Potted Meat Balls, 128 Sweet and Sour Meat Balls, 63, 127 Nahit (Chick Peas), 101 NOODLES, 83 Lukshen Kugel, 139 Lukshen and Cheese Kugel, 139 PANCAKES Matza Meal Pancakes, I, II, 137 Potato Latkes, 136 Sour Cream Pancakes, 136 PASSOVER RECIPES, 36-54 PASTRY (Also see Hamantashen, Kuchen, Shtrudel, Torte) Cinnamon Rolls, 179 Hungarian Pastry, 182 Julia's Nut and Poppy Seed Rolls, 178 Mandel Bread, 179 Rogelach, 181 Rogelach with Sour Cream Yeast Dough, 181 Snowballs or Heizenblozen, 176 Sour Cream Horns or Cornicopias, 182 PICKLED FOOD Dill Pickles, 90-91 Corned Beef, 133 Pickled Tongue, 133 Rossel, 88 PIE (Also see Torte) Matza Meal Pie Crust, 54 Pumpernickel Pie, 60 PIROGEN, 153 Pirogen Fillings, 153 PIROZHKI, 152 Other Pirozhki Fillings, 152 PLETZEL, Matza, 43 POTATO Creamed Mackerel and Potatoes, 108 Liver and Potato Filled Knishes, 147 Lox and Potato Casserole, 108 Lox and Potato Soup, 76 Passover Potato Kugel, 43 Potato and Carrot Casserole, 97 Potato Blintzes, 150 Potato Filled Knishes, 146 Potato Knadlach I, II, 39 Potato Kugel, 138 Potato Latkes, 136 Potato Liver Knishes, 145 Potatoes in Sour Cream, 97 Potatoes, Russian Style, 97 Potatoes Stuffed with Mushrooms, 96 Potato Tagachs (Little Puddings), 138 Prune and Potato Tzimmes I, II, 99 Rose's Gefilte Potatoes, 96 Pot Roast, 128 Prune and Potatoes Tzimmes, 99 Sweet and Sour Prune Tzimmes, 131 Ptza (jellied Cow's Foot), 59 Ptza, Pressure Cooked, Pickled, 59 Putterchuchen, 171 RELISH Beet and Horseradish Relish, 87-88 Pepper Relish, 92 Red Cabbage and Green Pepper Relish, 92 ROGELACH (Cheese Rolls) 181 Rogelach with Sour Cream Yeast Dough, 181 SHTRUDEL 162-164, 166 Apple Shtrudel, 163 Lithuanian Gooseberry Kuchen or Shtrudel, 166 Mrs. Ingber's Shtrudel, 162 Pineapple Juice Dough Shtrudel, 163 Sour Cream Dough Shtrudel, 164 Shtrudel Cake Roll, 164 Snow Balls or Heizenblozen, 176 SOUP (also see Borscht, Tchav) Barley Soup, 75 Cabbage Soup, 72 Chicken Soup, 66 Creamed Sweet and Sour Bean Soup, 74 Fish Puree, 76 Fish Soup, 76 Lentil Soup, 74 Potato Soups, 71 Pea Soup, 66 Saurkraut Soup, 72 Sweet and Sour Cabbage Soup, I, II, 72 Uncle Harry's Favorite Barley Soup, 75 Vegetable Soup I, II, 67 SOUR CREAM Cucumbers with Sour Cream, 86 Potatoes in Sour Cream, 97 Radishes and Cucumbers in Sour Cream, 86 Sour Cream Dough Shtrudel, 164 Sour Cream Horns or Cornicopias, 182 --------------------------------------------------------------------- (Hada520098) Sour Cream Pancakes, 136 Sour Cream Strawberries, 180 Sour Cream Yeast Dough, (Rogelach), 181 STUFFING Stuffed Helzel, 121 Matza Stuffing, 41 Poultry Stuffing, 121 Stuffed Kishkas, 121 STUFFED CABBAGE OR HOLISHKES I, II, 126, 127 TAIGLACH, 185 Passover Taiglach, 36 Tchav, 73 TcholentI, II, 124 TONGUE Pickled I, II, 133 Tongue with Sweet and Sour Sauce, 132 TORTE Hungarian Apple Cake or Torte, 167 Matza Date Torte, 49 Passover Nut Torte, 49 TZIMMES Carrot Tzimmes, 98 Carrot Tzimmes and Knadlach, 130 Prume and Potato Tzimmes, 99 Sweet and Sour Prune Tzimmes, 131 VEAL Kasha Stuffed Veal Breast, 129 Veal Paprika, 129 Veal Salad, Russian Style, 89 Veal Steak, Hungarian Style, 129 VEGETABLES Broccoli Casserole Supreme, 95 Cabbage - See Cabbage, 95, 126-7, 140 Eggplant Baked with Tomatotes, 100 Elaine's Spinach Pie, 94 Lecho, 100 Potatoes, 96-97 Ratatouille, 94 Tzimmes- See Tzimmes, 98, 99, 10, 131 Vegetarian Patties, 98 VERENICKES Kasha Varnitchkes, 154 Verenickes with Cream Cheese, 154 Verenickes with Fruit, 154 Vertooten, Little Cheese Cakes, 180 WINE, 189-190 Cherry Cordial, 190 Concord Wine, 189 Peach Brandy, 190 Raisin Wine, 189 PASSOVER RECIPES Almond Cake, 48 Almond Cookies, 52 Almond Macaroons, 52 Almond and Matza Kugel, 42 Bagels, 54 Banana Cake, 51 Beet Preserves, 54 Charoses, 36 Cheese Blintzes, 44 Cheese Kreplach, 38 Chicken Soup, 66 Chremsel I, II, 44 Cream Puffs, 53 Custard Filling, 53 Date Cream Pie, 51 Date Torte, 49 Easy Rossel-Easy Horseradish, 88 Eingemachts, 54 Fruit Whip, 47 Gefilte Fish II, 105 Mock Gefilte Fish, 105 Grated Apple Kugel, 42 Jelly Roll, 48 Knadlach, 37 Liver Knadlach, 38 Mandlen, 40 Matza and Liver Pie, 41 Matza Cheese Kugel, 43 Matza Knadlach, 78 Matza Marrow Balls, 37 Matza Meal Doughnuts, 53 Matza Meal Pie Crust, 54 Matza Pletzel, 43 Matza Stuffing, 41 Nut Sponge Cake, 49 Nut Torte, 48 Mock Oatmeal Cookies, 52 Pinwheel Meat Loaf, 45 Potato Knadlach, 39 Potato Kugel, 43 Rolls, 54 Sponge Cakes, 46-7 Taiglach, 36 Wine and Nut Cakes, 50 NOTES

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Ann Arbor Cooks