schalet

Serve with a pudding sauce, either wine or brandy. This pudding may be eaten hot or cold and may be either baked or boiled. If baked, one hour is required; if boiled, two hours; the water must be kept boiling steadily. Left-over rice may be used, butter instead of the fat, and the rice may be boiled in milk. APPLE SCHALET, No. 1

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Some apples require more water than others, the cook having to use her own judgment regarding the amount required. APPLE SCHALET, No. 2 Line an iron pudding-dish with schalet dough, greasing it well before you do so. Bake slowly and long until a nice dark brown.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Cut in four-cornered pieces and bake thoroughly and until a nice brown. This schalet may be made and left whole; a frosting put on top and when well baked will keep for a month or more.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Broad or fine noodles are equally good for this schalet. If desired, one tart apple chopped very fine may be added with the almonds. Boil one pound of carrots, let them get perfectly cold before grating them.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

If one has a coal range it can be placed in the oven on Friday afternoon and let remain there until Saturday noon. The heat of the oven will be sufficient to bake the Schalet if there was a nice clear fire when the porridge was put in the oven.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Her price is far above rubies. There would have been little children with great candid eyes, on whose innocent heads I should have laid my hands in blessing, praying that God might make them like Ephraim and Manasseh, Rachel and Leah persons of dubious exemplariness and we should have sat down and eaten Schalet, which is the divinest dish in the world, pending the Leviathan that awaits the blessed at Messiah's table.

Israel Zangwill - Dreamers of the Ghetto

Press out the water and add to the potatoes and onion, salt to taste. Add two tablespoons of boiling fat and one beaten egg. Have plenty of hot fat in pan, put in the pudding, pour over it one cup of cold water. Bake in hot oven one hour. Two slices of white bread, one inch thick, will be sufficient bread for this schalet.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.