Page:Wood - Foods of the Foreign-Born.djvu/103

Rh beet). This is made by the addition of meat, bones, onions, raisins, tartaric acid or "sour sah," sugar and sometimes tomatoes. Eggs are added just before serving, to whiten it. This is called "Farweissen."

Gehakte herring is really a salad made of chopped, boned herring, with hard-cooked eggs, onions, apples, pepper, and a little vinegar and sugar. It is used as an appetizer in the form of a canapé. Sabbath Kugel or Sholend is a dish of meat, peas, and beans, sometimes barley or potatoes as well, which is placed in the oven before Sabbath and usually eaten hot on the Sabbath. This dish is sometimes also called a Shalet.

Petshai, or Drelies, characteristic of South Russia, Galicia, and Roumania, is a calves' foot jelly made at home. (Commercial gelatin is prohibited.) The calves' feet are cleaned by first singeing off the hair. They are then koshered and stewed with onions and seasonings of salt and pepper. Like the Sabbath Kugel, this is placed in the oven the day before, and is ready Sabbath noon to be served hot. What is left is freed from bone, hard-cooked eggs and vinegar are added to it, and it is allowed to congeal. This forms a sort of aspic which is served cold in the later afternoon.

Strudel, taken from the Germans, is a single-layered jelly or fruit cake, and takes the place of pie as a dessert. It is usually rolled. The dough is as thin as tissue paper.

Teigachz is a pudding, sometimes called Kugel or Sholend, and may be made of rice, noodles, or even mashed potatoes. These usually have some drippings, eggs, and flavorings added.

Gebrattens is pot roast, and is usually accompanied by Kasha, though it is often served with potatoes which have