Knisches & "Rugelach" (1949)
Bapopik at AOL.COM
Bapopik at AOL.COM
Thu Sep 20 00:39:09 UTC 2001
Happy Jewish New Year (if it can be happy at a time like this). Sweets are traditionally made, to ring in a sweet new year.
I've looked everywhere for "rugelach." I don't have access to M-W's and OED's files. This is close--too bad it's "Jewish-style homemade cookies."
From Clementine Paddleford's colmn in the NEW YORK HERALD TRIBUNE, 6 April 1949, pg. 18, col. 7:
KNISCHE ARTIST--Bella Danchelsky is an artist with the knisches. The strudel-type dough she uses, thin as gossamer, flaky and tender, the fillings nicely seasoned. Knisches three stules are offered by Bella, potato for one, these to use instead of potatoes with the meat course at dinner, or kasha, that's buckwheat to use the same way. Cheese knisches have a filling of pot cheese, this cottage cheese to which cream has been added. A trifle too sweet four our taste but many like them just so, saying the sweeter the better. Cheese knisches go well as dessert, sour cream for a topper, this sprinkled with grated orange peel. Potato and buckwheat knisches are five cents a piece, the cheese kind costs a dime. Orders are taken for no less than a dozen, delivery made anywhere in Manhattan or Brooklyn. You pay the carfare. Eat your knisches blistering hot. Ten minutes in the oven just before serving is the right heating time.
Jewish-style homemade cookies are another product of Bella Danchelsky's kitchen, the dough for these is made with cream cheese and creamery butter, made very short and filled with strawberry and raspberry jam, selling $1.25 a pound and well worth the money. To order these good things call ESplanade 3-1865. Before Mrs. Danchelsky began her catering work she ran a tea room at home at 4915 Surf Avenue, Seagate. Every evening groups wandered in just to eat the knisches; now knisches she maakes her big business.
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