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Dishes served
at the meal before the fast should be bland,
without spices, herbs, or salt, so that they
will not induce thirst during the fasting
hours. |
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Dinner before the Fast
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Goldene Yoich with Kreplach
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Plain Boiled Chicken Mehren Tzimmes
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Green Salad with Bland Dressing
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Apple Sauce Tea
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Goldene Yoich with Kreplach
(Golden Chicken Broth) |
Ingredients:
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4 to 5 pound soup chicken
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Boiling water to cover
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1 tablespoon salt
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1 cup carrots, diced
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1 onion
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1/2 cup celery, diced
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parsley root or parsnip
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sprig of dill, if desired
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salt and pepper
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Wash and clean the chicken. Use, gizzard,
heart, and feet. (To clean feet, scald in
boiling water for a minute or two; remove
the skin and cut off the nails.)
Place chicken, halved or quartered, into the
soup pot with gizzard, heart, and feet. Add
boiling water to cover, and the salt. Bring
to boiling and add the vegetables, and dill,
if desired.
Cover and cook gently until chicken is
tender--about 2 or 3 hours. Do not remove
scum, a valuable protein food. To serve,
remove the chicken, and some of the fat if
desired. Season with salt and white pepper,
and serve with or without the vegetables and
with noodles or other soup garnishes. Makes
6 to 8 cups.
Note: The soup chicken can be made into a
variety of appetizing dishes; broiled,
served in a rich sauce, or baked in a
casserole. |
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Homemade Noodles |
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Ingredients:
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4 cups all-purpose flour
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1 teaspoon salt
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4 eggs
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Mix the flour and salt. Make a well in the
flour and drop in the eggs. Stir gently with
a fork, gradually working eggs into the
flour to make a stiff dough, but one that
can be handled. Knead on a lightly floured
board--as nearly without flour as
possible--until soft and elastic. This takes
5 minutes or longer.
Divide dough into portions easy to handle,
and roll out to paper thinness, again with
as little flour as possible. Hang these
sheets to dry slightly--only until not
sticky. If it is at the proper stage of
dryness, the dough will neither stick nor
crack. Then carefully roll up, one sheet at
a time, into tight, precise little rolls. It
can then be cut into neat, fine noodles, or
into graded sizes of broader ones. (It was
the privileged daughter of the family who
was permitted to "shake out" each little
tightly wound noodle scroll and see that
uniform-sized noodles were put together for
storage.)
Noodles that are not to be used immediately
must be well dried before storage. Makes
about 3 quart storage jars of noodles.
To prepare for serving drop 1 cup noodles
into about 2 quarts of boiling soup or
boiling salted water, and cook until
tender--7 to 10 minutes. Noodles cooked in
boiling water should be drained before
serving. |
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Cooking Tips:
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