Chapter 32

Set the table as usual, have everything fresh and clean; a wineglass for each person, and an extra one placed near the platter of the man who conducts the seder. Then get a large napkin; fold it into four parts, set it on a plate, and in each fold put a perfect matzoth; that is, one that is not broken or unshapely; in short, one without a blemish. Then place the following articles on a platter: One hard-boiled egg, a lamb bone that has been roasted in ashes, the top of a nice stick of horse-radish (it must be fresh and green), a bunch of nice curly parsley and some bitter herb (the Germans call it lattig), and, also, a small vessel filled with salt water. Next to this platter place a small bowl filled with [Hebrew **] prepared as follows: Pare and chop up a few apples, add sugar, cinnamon, pounded almonds, some white wine and grated lemon peel, and mix thoroughly. Place these dishes in front of the one that conducts the seder, and to his left place two pillows, nicely covered, and a small table or chair, on which has been placed a wash-bowl with a pitcher of water and clean towel. In some families hard-boiled eggs are distributed after the seder.

PESACH BORSHT

About three weeks before Pesach take twenty pounds of beet-root, which must be thoroughly washed and scraped. Place the whole in a six-quart crock, cover with water. Place the cover on the crock and over this cover put a clean cloth.

When ready for use the liquor is boiled with any relishes and spices that are liked and may be used either hot or cold.

Boil as much as required for the meal, for twenty minutes or longer if desired, and thicken with beaten whole eggs that have been mixed with a little of the unboiled borsht, add the hot soup and serve. Do not boil after adding the eggs.

To two quarts of borsht take three eggs.

ROSEL, BEET VINEGAR

Place beets in a stone crock, removing greens. Cover with cold water and put in a warm place and let stand for three or four weeks or until the mixture becomes sour. This is used as a vinegar during Pesach and to make beet soup, Russian style.

RAISIN WINE, No. 1

To two pounds of raisins (cut in half if desired), add three quarts of cold water. Either place the mixture on a corner of the range and let it simmer for two or three days or boil it until one-third of the water has evaporated. A few tablespoons of sugar and a handful of stick cinnamon can be added if additional sweetness and flavoring are wished. When cold strain through a fine cloth. The strength of the wine depends largely upon the quality of the raisins.

RAISIN WINE, No. 2

Take two pounds of raisins, seeded and chopped, one pound of white loaf sugar, and one lemon. Put all into a stone jar, pour six quarts of boiling water over all and stir every day for a week. Then strain and bottle. Ready for use in ten or twelve days.

YOM-TOV SOUP

Take two pounds of ribs of beef and one chicken. Place in a large cooking-vessel with plenty of water and add a split carrot and onion, a head of celery, a little parsley root, pepper and salt to taste, and a pinch of saffron. Let the whole simmer for two hours. The meat is then removed and can be used as a separate dish.

MATZOTH MEAL KLEIS, No. 1

This is an accompaniment of the Yom-tov soup described above. To each tablespoon of matzoth meal take one egg. Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt. Now stir in the matzoth meal and make into a paste with chicken fat or clarified dripping. Form this paste into small balls and boil them for twenty minutes in the Yom-tov soup.

PALESTINE SOUP

Three pounds of Jerusalem artichokes, two quarts of stock, one onion, one turnip, one head of celery, pepper and salt to taste. Peel and cut the vegetables into slices and boil them in stock until tender, then rub through a hair sieve. Beat the yolks of three eggs, add to the soup, and stir over the fire till just to the boiling point. The soup should be about the thickness of rich cream. If not thick enough, a little potato flour may be added.

POTATO FLOUR NOODLES

Take three eggs, beat until a light yellow and add one-half cup of potato flour and one-half cup of water, beat well. Heat a frying-pan, grease well and pour in the batter; fry in thin leaves or wafers. Cool, cut thin as noodles. Just before serving soup, strain, then let it come to a boil and add noodles and let soup again come to a boil and serve.

MATZOTH MEAL NOODLES

Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two tablespoons of matzoth meal. Heat a little fat in spider, pour in egg mixture; when cooked on one side turn on the other. Roll the pancake and cut into noodles one-eighth inch wide. Drop into boiling soup before serving.

MARROW DUMPLINGS

One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and the yolk of one egg-mixed in gradually; some finely chopped parsley and then enough matzoth meal to hold; wet the hands and roll the mixture into small balls. Add to the boiling soup, and boil fifteen minutes.

ALMOND BALLS

One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten. Add almonds to egg, pinch of salt, little grated rind of lemon. Beat white of egg stiff, then mix all together. Drop a little from end of teaspoon into boiling fat. Put in soup just before serving.

MATZOTH MEAL KLEIS, No. 2

Beat one tablespoon of chicken schmalz till quite white; pour one cup of boiling water over one egg. Add it to the dripping; stir these together, then add the flour, seasoning, a little chopped parsley, ginger, pepper and salt, and enough matzoth meal to form into small balls the size of a marble. Drop these into the boiling soup and cook about fifteen minutes. Test one in boiling water and if it boils apart add more meal.

MATZOTH KLEIS, No. 1

Soak four matzoth in cold water and press them after being thoroughly saturated. Add a little pepper, salt, sugar, parsley, and a half onion chopped fine, first browning the onion. Beat four eggs and add all together. Then pat in enough matzoth meal so that it may be rolled into balls. The less meal used the lighter will be the balls. They should boil for twenty minutes before serving.

Serve matzoth kleis in place of potatoes and garnish with minced onions browned in three tablespoons of fat. All matzoth meal and matzoth kleis are lighter if made a few hours before required and put in the ice-chest until ready to boil. When used as a vegetable make the balls considerably larger than for soup.

MATZOTH KLEIS, No. 2

Take six matzoth, three eggs, two cooking-spoons of chicken fat, parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling water a minute, then drain every drop of water out of them. Press through sieve. Fry about three onions in the two tablespoons of chicken fat, and when a light brown, put the matzoth in the spider with the fat and onions to dry them. Add one teaspoon of salt, dash of pepper and ginger and one tablespoon of chopped parsley. Add the three yolks of eggs and beat all this together a few minutes; last, add the well-beaten whites. Form into balls by rolling into a little matzoth meal. Drop in boiling salt water and boil fifteen minutes; drain and pour over them hot fat with an onion, cut fine and browned.

FILLED MATZOTH KLEIS

Prepare a matzoth dough as for the soup kleis. Make round flat cakes of it with your hands, and fill with cooked prunes (having previously removed the kernels). Put one of the flat cakes over one that is filled, press the edges firmly together and roll until perfectly round. Boil them in salt water--the water must boil hard before you put them in. Heat some goose fat, cut up an onion in it and brown; pour this over the kleis and serve hot. The kleis may be filled with a cheese mixture. Use butter in that case.

ENGLISH LEMON STEWED FISH

Have washed and scraped clean the nape or head and shoulders of halibut, a shad, or any good firm fish; cut it up small and lay it in a stew-pan with one pint of water and three or four good sized onions, fried in oil a light brown; put them on top of the fish with a pinch of cayenne pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let it all stew gently until it is done; if there should be too much gravy on it before adding the sauce, take some off. Prepare two eggs and six good sized lemons, squeezed and strained; then take some of the gravy from the fish while it is boiling, add it to the lemon, with the two eggs well beaten, and a tablespoon of potato flour; mix smoothly with some chopped parsley; when all is well mixed, add it to the fish, shake it gently for five minutes while it is boiling, taking care not to let it burn; when it is sufficiently cooked let it stand for an hour and serve it. Garnish with slices of lemon and parsley. To be eaten cold.

SOLE WITH WINE (FRENCH RECIPE)

Take a sole or fillets of any delicate fish. Lay on a fireproof dish, sprinkle with white pepper, salt and a little shalot, cover with claret or white wine, and let it cook in the oven till done. Draw off the liquor in a saucepan and let it boil up. Have ready the yolks of three eggs, well stirred (not beaten), the juice of a lemon, and two ounces of butter. Put all together in a bowl. Little by little add the hot sauce, stirring all the time. Pour it over the fish, and sprinkle with chopped parsley. Serve very hot. A few mushrooms are a palatable addition to this dish.

RED MULLET IN CASES

To four mullets allow one dozen button mushrooms, one tablespoon of finely chopped parsley, two shalots, the juice of a lemon, salt and pepper. Oil some pieces of foolscap paper, lay the fish on them and sprinkle over them the mushroom, parsley, shalot, lemon juice, pepper and salt. Fold them in the cases and cook on a well-greased baking-sheet in a moderate oven for about twenty or thirty minutes. Send to the table in cases very hot.

CHRIMSEL, No. 1

Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling soup stock or wine. When mixed add one tablespoon of chopped almonds, one teaspoon of sugar, a pinch of salt and the yolks of four eggs well beaten; then add the stiffly-beaten whites of the four eggs and fry by tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with powdered sugar and serve with wine sauce.

CHRIMSEL, No. 2

Soak about three matzoth. In the meantime seed a handful of raisins and pound as many almonds as you have raisins. Now press every drop of water out of the matzoth, put them in a bowl and stir them to a cream; add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup of sugar, the raisins and almonds, and also a little cinnamon. Heat some oil in a spider; the more fat the lighter the chrimsel will be. Last add the stiffly-beaten whites to the dough. Then fry a light brown on both sides; use about a tablespoonful of batter for each chrimsel; serve with stewed prunes. Lay the chrimsel on a large platter and pour the prunes over all. Eat hot.

KENTUCKY CHRIMSEL

Two and one-half cups of meal, four eggs, two cups of sugar, one kitchen-spoon of goose fat, one of beef fat, four apples, and spices according to taste. One glass of wine also, if convenient. Put the meal in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed into it; peel and grate the apples, melt the fat and mix, put in eggs and then stir in the sugar which has been boiled with water to a thin syrup and cooled off. Hollow out two pieces, put cranberries or any fruit between them; form into balls the size of a medium apple, and bake them on a well-greased pie-plate for about one hour.

MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH)

Break six matzoth in small pieces in a colander. Pour boiling water through them, drain quickly. They should be moist but not soggy. Beat three whole eggs well, fold the matzoth in lightly. Heat four tablespoons of goose fat or oil in a spider, add the egg mixture; scrape and scramble carefully with spoon from the bottom of the pan and while scrambling add four tablespoons of sugar and cook gently until eggs are set. Serve at once. The sugar may be omitted if so desired.

SCRAMBLED MATZOTH

Soak six matzoth in water until soft. Squeeze out the water and mix with four beaten eggs. Add one-half teaspoon of salt and fry.

MATZOTH DIPPED IN EGGS, No. 1

Beat up as many eggs as are required; into these dip matzoth that have been soaked in milk. Fry quickly to a light brown on both sides, lay on a large platter, sprinkle with a mixture of sugar, cinnamon and grated peel of a lemon. The more eggs used the richer this will be. Fry in butter.

MATZOTH DIPPED IN EGGS, No. 2

Beat six eggs very light, add one-half tablespoon of salt. Heat two tablespoons of goose fat or olive oil in a spider. Break four matzoth into large, equal pieces. Dip each piece in the egg mixture and fry a light brown on both sides. Serve hot, sprinkled with sugar, cinnamon and a little grated lemon rind.

ZWIEBEL MATZOTH

As an appetizer nothing is better than a cake of unleavened bread rubbed with a raw onion, sprinkled lightly with salt and placed in the oven for a few minutes to dry. Buttered and eaten hot, it adds a relish to breakfast or tea.

MATZOTH EIRKUCHEN

Pour one-half cup of water on one-quarter cup of matzoth meal, add one teaspoon of salt and beat the yolks of four eggs very light, add to the meal mixture, let stand five minutes. Beat whites of eggs very stiffly, fold lightly into the yolk mixture. Drop mixture by spoonfuls in small cakes on hot greased spider. Turn when brown and brown on other side. Serve with sugar, jelly or preserves.

MATZOTH MEAL MACAROONS

Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of salt. Whip white to a snow, fold in the whites, and fry by tablespoonfuls in butter or fat and serve with prunes.

PIE CRUST

Soak one and a half matzoth and press dry; heat one tablespoon of fat and add the soaked matzoth. When dry add one-half cup of matzoth meal, two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix well and press into pie-plate with hands, as it is impossible to roll the dough. Have dough one-quarter inch thick.

MAMOURAS (TURKISH)

Dip in boiling salted water for one minute, one matzoth for each person to be served. Put the soaked matzoth in a dish, pour over it a little olive oil and grated cheese and repeat this until you have made as many layers as you have persons to serve; cut in slices and serve. Use Hashkeval--Greek Cheese.

GERMAN PUFFS

Into one-half pint of water put one-quarter pound of melted fat; when boiling add one-quarter pound of meal, finely sifted; it will form a thick paste. Beat up four eggs, remove the mixture from the fire and stir in the eggs. Grease some cups and put a spoonful in each; bake in a quick oven. When done sprinkle with cinnamon and cover with clarified sugar.

STEWED SWEETBREADS

Soak one pair of sweetbreads for two or three hours in sufficient warm water to cover them, then drain. Put them in a stew-pan, with boiling water to cover them, and then boil gently for seven or eight minutes. They are then ready for dressing. Lay the sweetbreads in a stew-pan, pour two cups of veal stock over them, add salt and cayenne pepper to taste, and simmer gently for one hour. Lift them out on to a very hot dish, add juice of one-half lemon and one teaspoon of potato flour to the gravy, stir smoothly, and boil up, pour over the sweetbreads and serve at once.

BEEFSTEAK PIE

Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. Make ready a crust as follows: Boil four or five large floury potatoes; when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat; mix it with two well-beaten eggs; then put a layer of it around the bottom and sides of a deep pie-dish; lay in the stew, cover with the balance of the potato; brush it over with the yolk of an egg and bake in a quick oven till brown.

POTATO PLUM KNOEDEL (HUNGARIAN)

Peel and cook seven or eight large potatoes, place in a bowl, add salt, four whole eggs, one and one-half tablespoons of melted chicken fat and a little more than a cup of matzoth meal. Knead in bowl to smooth consistency. Take a handful at a time, pat smooth and flat, in the centre put a tablespoon of prune jam, form into a dumpling, place dumplings in boiling salt water, kettle half covered and allow to cook twelve to fifteen minutes. Take out with strainer and serve hot. Have ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over knoedel to taste.

BIRMOILIS (TURKISH)

Take some mashed potatoes, grated cheese, well-beaten eggs; make a good paste, take tablespoonfuls of this mixture and drop in boiling oil; fry until brown. Serve with a syrup made of sugar and water.

POTATO MARBLES

Mix one-half pound of plain mashed potatoes smoothly with a generous teaspoon of finely chopped parsley, pepper and salt to taste; beat one egg, add it to the potato, mix well and make it into little balls the size of a cherry. Lay a tiny sprig of parsley on each, arrange the balls on a greased tin and bake till a light brown.

MINA (TURKISH)

Place some matzoth in cold water to soak. Take the matzoth out and dry them on a towel; grease a pan with olive oil and put in matzoth enough to cover bottom of pan. Take chopped meat, bind with an egg, season with salt, pepper, and chopped parsley. Cover this with the matzoth, add some olive oil, cover with mashed potatoes and one or two well-beaten eggs and bake until brown. If so desired the meat may be omitted. Grated cheese may be used, covered with mashed potatoes and eggs.

PRUNE BLINTZES

Take three cups of potato flour mixed with three eggs, add a little water and mix well. Heat a small frying-pan, grease with a little fat and pour into it enough batter to make thin pancakes. Chop prunes, add a little sugar and fill each cake with this mixture, fold into three-cornered pieces and fry. When done put in a pan, sprinkle with sugar and bake in oven. Do not let burn.

MEAT BLINTZES

The same pancakes can be used with meat taken from soup; fry two small onions with a little fat and chop with the meat. Add two eggs, salt and pepper to taste.

MATZOTH SPICE CAKE

To every egg add one-half tablespoon of matzoth meal and one tablespoon of sugar. Sift meal five times, mix with sugar, one-half tablespoon of ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of cloves; mix with the well-beaten yolks and cut and fold in gently the stiffly-beaten whites.

MATZOTH MEAL CAKE

To the yolks of eight eggs add one and a half cups of pulverized sugar; stir until the consistency of batter, add the grated rind of a lemon, two teaspoons of ground cinnamon and two squares of chocolate grated, one teaspoon of allspice; add the juice of an orange, and one-half wine-glass of wine, and three-quarters of a cup of matzoth meal finely sifted, and one-quarter pound almonds finely pounded. Last, fold in the stiffly-beaten whites of the eggs. Bake in a moderate oven for three-quarters of an hour; try with a straw.

MATZOTH CHARLOTTE, No. 1

Soak one matzoth; beat and add to the beaten yolks of two eggs, add one-fourth teaspoon of salt, one-fourth cup of chopped almonds, one-fourth cup of raisins, one-fourth cup of currants, and mix thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a greased baking-dish.

MATZOTH CHARLOTTE, No. 2

Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth (soaked in water and squeezed out), one grated apple, one lemon rind and juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the stiffly-beaten whites of eggs in last; before putting into oven. Bake in an even oven about one-half to three-quarters of an hour. To be eaten warm.

MATZOTH KUGEL

Soak three matzoth, heat two tablespoons of fat in a spider, press all the water out of the matzoth with your hands and dry them in the spider of heated fat; add about one-quarter pound of matzoth meal; stir the matzoth and matzoth meal well with a large spoon; add by degrees the yolks of five eggs and two ounces of pounded almonds, and the grated peel of one-half lemon. Add also one large sour apple, grated, a pinch of salt, and last the stiffly-beaten whites of the eggs. Line a kugeltopf well with fat, and pour about a quarter pound of hot fat over the kugel. Bake immediately; serve with wine sauce.

MATZOTH SHALET

Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one and one-half cups of seeded raisins, one tablespoon of cinnamon, grated rind of an orange or a lemon and a few pounded almonds. Beat the sugar, eggs, and cinnamon until light; then add all the ingredients, except the matzoth, mixing well. Now drain the matzoth, gradually adding them to the mixture, beating until very light. Melt half a pound of rendered fat into the dish for baking, and then pour in the mixture. Bake in a moderately hot oven for one and one-fourth hours. Serve hot with wine, fruit, or prune sauce.

POTATO PUDDING

Stir the yolks of eight eggs with a cup of sugar, add four tablespoons of blanched and pounded almonds, and grate in the peel of a lemon. Add also its juice. Have ready half a pound of grated potatoes which have been cooked the day previous. Last add the stiffly-beaten whites. Add one teaspoon of salt. Grease your pudding form well, pour in the mixture and bake. Set in a pan of boiling water in the oven. The water in the pan must not reach higher than half way up the pudding form. Time required, half an hour. When done turn out on a platter. Serve with a wine or chocolate sauce. You may bake this pudding in an iron pudding form without setting it in the boiling water.

MATZOTH PLUM PUDDING

One-half pound of chopped suet, one-half pound of moist sugar, one-half pound of raisins (stoned and chopped), one-half pound of currants, one-half pound of mixed peel, two matzoth soaked in cold water and then well drained and beaten, one-quarter pound of sifted meal, the rind of half a lemon, one teaspoon of ground cinnamon, eight eggs and a wineglass of rum. Beat all these ingredients thoroughly together, and boil for eight hours in a pudding mold or basin. Serve with rum sauce.

BATTER PUDDING

One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of brown sugar, two ounces of butter and the rind of a lemon. Mix the meal into a batter with the milk and eggs, add the sugar, butter (melted), grated rind of a lemon and a tablespoon of rum, if desired. Pour the mixture in a greased basin or mold, and boil for one hour or bake for one-half hour.

BEOLAS

Take six eggs. Beat them until very light. Add a little fine meal, just enough to give it consistency; Drop this from the point of a spoon into boiling olive oil or fat. When light brown, take out, and drain. Serve cold with a syrup made of water, cinnamon and sugar.

COCOANUT PUDDING

One grated cocoanut, six eggs, grated rind and juice of two lemons, one cup of granulated sugar and the milk of the cocoanut; beat the yolks of the eggs with the sugar and the grated rind of lemon until light and creamy; add gradually the cocoanut and the beaten whites of the eggs, and lastly put in the milk of the cocoanut, to which has been added the juice of the lemons. Bake in a moderate oven for half an hour and serve quite cold.

CARROT PUDDING

Beat one and a half cups of powdered sugar and the yolks of eight eggs; take one and a half cups peeled and grated raw carrots and stir all together. Add one cup of grated almonds, the rind of half a lemon chopped finely, one tablespoon of wine, and last the beaten whites of the eggs. Bake in a well-buttered and flour-sprinkled form at least one hour in a slow oven.

ALMOND PUDDING, No. 1