Glatt Kosher (1964); Bagel/Bialy; Depression Cake, Shlishkes, Nahit, Fluden (1937)

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   Some stuff before I leave for Panama in about 11 hours.  Be back next Sunday.

---------------------------------------------------------------
GLATT KOSHER

   Earlier still.

   April 1964, KOSHER FOOD GUIDE (NYC), vol. 30, no. 2, pg. 19 ad:
   MEIBACH'S
BURNSIDE MANOR
DISTINCTIVE GLATT KOSHER CATERERS
85 West Burnside Avenue, Bronx 53, N. Y.

---------------------------------------------------------------
BAGEL, BIALY

   A worthwhile article.

   July 1964, KOSHER FOOD GUIDE, pg. 24:
COURTESY OF YOUNG ISRAEL--VIEWPOINT
   _BAGELS ARE BIG BUSINESS_
   By RICHARD YAFFEE
   No one is quite sure how the bagel originated, nor even how it got its name, but of this there is no doubt: Sunday breakfast for American Jews, especially for New York Jews, has become almost unthinkable without this petrified doughnut, with or without lox and cream cheese (preferably with).  And not only for Jews: church clubs now buy them for their Sunday breakfast, and there are special green ones for St. Patrick's Day.
   Some 300,000 of these hard-crusted, doughnut-shaped delicacies roll out of thirty-six bagel factories daily, double that amount for the Sunday breakfast trade, in New York City, Long Island and New Jersey (Pg. 25--ed.)--bakeries which employ only 250 workers, all members of a single union, all specialists in a trade that no other local or any other trade union performs. (...)
   The bagel makers turn up a disdainful nose at rival products competing for a place on the breakfast tables, like the "bialystoker roll," called "bialy" for short.  This is a doughy, chewy, round affair, usually dotted with onions, and slightly depressed in the center.  The greatest disdain, however, is for the "egg bagel" which they calim is not a bagel at all because it is not boiled before baking, and they would probably sue to strip the imitators of the hallowed name, of the name itself had not been in the public domain for so long.
   (...)(Pg. 28--ed.)
   Bagel Box produces some 70,000 bagels a week, and the bakers wear inscribed on their "T-shirts" the legend proclaiming their place of work to be the home of the "original onion water bagel," and showing a picture of a smiling onion wearing a bagel as a hat.

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DEPRESSION CAKE & SHLISHKES & NAHIT & FLUDEN

DEPRESSION CAKE--737 Google hits, 45 Google Groups hits
SHLISHKES--24 Google hits
NAHIT + JEWISH--111 Google hits, 60 Google Group hits
FLUDEN--355 Google hits, 25 Google Group hits
TAGLACH--24 Google hits, 3 Google Group hits
TAYGLACH--100 Google hits, 19 Google Group hits
TAIGLACH--212 Google hits, 52 Google Group hits
TEIGLACH--240 Google hits, 18 Google Group hits
   (OED has 1903 for "teiglach")

   "Depression Cake" and "Shlishkes" and "Nahit" and "Fluden" are all not in the OED ("miserable on food").

(GOOGLE GROUPS) (Shlishkes)
From: Ruth Heiges (heiges at ccsg.tau.ac.il)
Subject: Re: Schliskas (Hungarian?)
Newsgroups: rec.food.cuisine.jewish
Date: 1997/09/08

J Freeman <jfreeman at gte.net> wrote:
> I am looking for a recipe for Schliskas (not sure of the spelling). It
> was made by my Hungarian grandmother. If anyone has a recipe for this, I
> would surely appreciate. Thanks!

Gil Marks ("The World of Jewish Cooking") gives _shlishkes_ as a variation
on _kartoffel kloese_, Ashkenazic mashed-potato dumplings. He notes they
are like _gnocchi_, but firmer and without the ridge patterns.


(GOOGLE GROUPS) (Nahit)
From: karen ann hohne (khohne at ix.netcom.com)
Subject: Re: Nahit
Newsgroups: rec.food.cuisine.jewish
Date: 1998/02/01

In article <6b2thv$gn4 at news.dx.net>,
 "bobk" <bobk at excelsior.net> wrote:
Here's the recipe for nahit from Claudia Roden's wonderful new book
The Book of Jewish Food:

"Nahit--Arbis
Sweet Chickpeas

This is traditionally served hot or cold to guests on the first
Friday night after the birth of a baby son.  Soak the chickpeas for
at least an hour, then drain and simmer in fresh water for 1 1/2
hours, adding a little salt as they begin to soften.  Serve with
sugar or honey."


(GOOGLE GROUPS)(Depression Cake)
Poor Man's Cake (2) Collection
... Poor Man's Cake (YANKEE magazine) An old-fashioned dessert that was especially
popular in the 1930s and is sometimes known as Depression Cake. ...
rec.food.recipes - Aug 1, 2002 by Mary Victoria Parker - View Thread (1 article)

"Depression Cake"
A lovely moist cake, although beware that is does not rise terribly much. Good
sort of thing for 'afternoon tea', if anybody else still partakes of that! ...
alt.food.vegan - May 23, 2000 by Lucee - View Thread (1 article)

Re: Rosy Spice Cake recipes
... or buttermilk) called Mother-in-Law Cake, which were also sometimes called Hard Times
Cake, and I've seen Hard Times cakes also called Depression Cake, or even ...
rec.food.cooking - Jun 4, 1998 by Diana Hamilton - View Thread (1 article)

Re: Eggless chocolate cake was OT Food Allergy Help
Here is my grandmother's Depression cake. It is made without eggs,
milk, or butter, a spicecake that is still yummy today. In a ...
rec.crafts.textiles.quilting - Jan 29, 2004 by Judy Grevenites - View Thread (8 articles)


(WWW.NEWSPAPERARCHIVE.COM)(Depression Cake)
Chronicle Telegram - 6/28/1932
...4 pints. MRS. M. MOORE, 4 16. East 'Elyria. DEPRESSION CAKE 1-2 cup shortening 2 cups.....ease. Lindbergh' referred to his black note book. "He described the boat that he had been.....CAKE pans. Add pineapple filling. Pour CAKE batter over this and. bake as layer CAKE.....iate in the evening a delicious birthday CAKE ?-.nd other refreshments were senvd. Mrs..
Elyria, Ohio   Tuesday, June 28, 1932  903 k

Chronicle Telegram - 7/7/1933
...Pass inward -6 South American mountains "S DEPRESSION CAKE made of oals o3 Slip-knot 36.....with games after which ice -cream and1 CAKE v.-cre served. BRIEFS. The Grange will.....and third wedding anniversary. cream and CAKE were served. Ice Chicago and also..
Elyria, Ohio   Friday, July 07, 1933  645 k


(PROQUEST HISTORICAL NEWSPAPERS)(Depression Cake)
Favorite Recipes; In Our Family Breakfast Muffins Cinnamon Coffee Cake Oh So Good Cake
Written for The Christian Science Monitor. Christian Science Monitor (1908-Current file). Boston, Mass.: Jul 12, 1935. p. 8 (1 page):
   The following recipe, some call "Depression Cake," but as we didn't like the name "Depression," we call it "Oh, So Good."  It is made without eggs or milk, and very economical:
   _Oh So Good Cake_
   Mix together
1/2 cup shortening
1 cup sugar
1 1/2 cups water
3 squares chocolate or
6 tablespoons cocoa
1/2 teaspoon cinnamon
1/2 cup raisins  Stir over fire until it boils.  Let cool and add
2 cups flour
2 teaspoons baking powder
salt
vanilla.  Bake in a shallow loaf pan in a moderate overn 350 degrees F.  It needs no frosting.



THE JEWISH EXAMINER
PRIZE KOSHER RECIPE BOOK
   VOLUME I
Edited by "BALABUSTA"
Woman's Page Editor of
_The Jewish Examiner_
Brooklyn, New York: The Judea Publishing Corporation
1937

Pg. 4:  Potatonick (Potato Bread)...Refrigerator Rolls
Pg. 16:  Depression Cake
   By Mrs. Manuel Sarasky
   821 Cassatt St., Pittsburgh, Pa.
2 eggs
1 cup oil
2 cups Jack Frost sugar
3 teaspoons baking powder
1 teaspoon lemon or orange extract
3 1/2 to 4 cups flour (dough slightly thicker than sponge cake)
2 cups water
3 tablespoons cocoa
   Beat yolks well, combine with sugar, fold in well-beaten egg whites, pour oil and mix thoroughly.  Add soda, baking powder and fruit.  Sift flour, add alternately water and flour until batter is fairly thick.  Take about seven tablespoonfuls of batter, mix well with the cocoa, giving you two batters, light and dark.
   Now grease pan and pour on layer of light batter and dark batter alternately.  Bake one hour.
Pg. 18:  Fluden
   By Mrs. L. Stein
   675 E. 140th St., Bronx, N. Y.
6 glasses flour
handful Jack Frost sugar
pinch of salt
1 teaspoon baking powder
1 egg
   Mix these with enough cold water to make a not-too-soft dough
2 pounds walnuts (ground)
1 pound white raisins
4 glasses Jack Frost sugar
4 glasses crumbs of white bread
2 teaspoons cinnamon
2 lemons' juice
vanilla
jelly
   Cut the dough into 18 equal pieces.  Roll one and spread out rather thickly in well greased pan.  Oil the dough evenly on top.  Pour about 2 teaspoons of mixture over the oiled dough.  Pour over this a few drops of lemon juice and a few drops of vanilla.  Roll and spread each piece of dough besides the first and the last, as thinly as possible.
   After repeating this procedure till the ninth piece of dough is used, make one full layer of thick cherry or raspberry jelly.  Then, another piece of the dough, thinly rolled, oiled, a handful of the mixture, a few drops of lemon juice, vanilla, etc., until the last piece of dough is used (thickly) to cover it all.  Heat stive 15 minutes before putting in cake.  Bake one hour by slow light.  Extinguish light and leave inside 20-30 minutes.  When cold, cut into desired shapes.  Wet each piece on top wioth cold water, lightly, and dip into sugar.
Pg. 25:  Taglach
Pg. 46:  Nahit (Russian Peas)
   By Mrs. R. M. Justir
   1506 Sheridan Ave. No., Minneapolis, Minn.
1 pound Russian peas
1 tablespoon salt
1/4 teaspoon soda
2 tablespoons chicken fat
2 tablespoons flour
2 tablespoons Jack Frost sugar
1/2 pound brisket of beef
   hot water
   Place peas in kettle, add salt and hot water and let soak for 12 hours.  Drain, return to kettle, cover with boiling water, cook for 15 minutes, add soda nad meat, and let cook slowly several hours until peas are tender.  Melt chicken fat, add flour and sugar, let brown, add one cup of liquid from the peas, cook until thick and smooth.  Pour over the peas, cook thoroughly, then place in casserole and bake in moderate oven half hour.
Pg. 49:  Shlishkas
   By Mrs. Rose Steinberg
   1615 University Ave., Bronx, N. Y.
4 potatoes
1 cup flour
   salt to taste
   butter or fat
1 old roll or chale
   Cook potatoes in their jackets, then peel and grate them.  Add flour, egg and salt, and make a dough.  CUt slices of dough, knead them into long, thin rolls and cut into one-inch pieces.  Then cook them (like noodles) in boiling water and drain.  Grate the roll or chale, brown it in a pan with butter or fat, add the pieces and let them all brown or form crusts.
Pg. 65:  Old Fashioned Essic Flashe
Pg. 73:  Pesachdigge Sponge Cake
Pg. 83:  Milchica Soup