Molly Goldberg Jewish Cookbook by Gertrude Berg, Myra Waldo Page B

Festival of the Tabernacles, and a succoth is a small hut covered with vines and leaves. Inside, the walls and the ceiling are covered with fruits and vegetables. Like Thanksgiving, Succoth is a holiday that celebrates the harvest. I am always surprised when My
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    Sammy tells me that every country and every religion of the whole world has a holiday something like Succoth. But then I think, why not? Why not? Since everybody is people, so why shouldn't everybody have the same kind of a holiday? And be thankful for all the good things God gave us?
    It's funny the way certain dishes become a favorite for certain holidays. Well, the Cabbage Strudel is my favorite— but I'll tell you a secret, I make it when the mood overcomes me, holiday or not!
    CABBAGE STRUDEL
    2Y2 cups sifted flour
    V2 teaspoon baking powder
    2 teaspoons salt
    ie gg
    6 tablespoons salad oil
    34 cup ice water
    Vi cup chicken fat or butter
    6 cups finely grated cabbage
    1 onion, chopped
    V4 teaspoon freshly ground black
    pepper Vi teaspoon sugar
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    Vegetables
    Sift the flour, baking powder, and Vi teaspoon of the salt into a bowl. Make a well in the center. Place the egg, 4 tablespoons of the salad oil, and the ice water in it. Work in the flour until a dough is formed. If too soft, add a little more flour. Knead until smooth and elastic. Cover the dough with a warm bowl while preparing the filling.
    Melt the shortening in a skillet. Add the cabbage, onion, pepper, sugar, and remaining salt. Saut6 for 20 minutes, stirring frequently. Cool for 20 minutes. Preheat oven to 350 0 .
    Roll out the dough as thin as possible on a lightly floured surface. Spread the cabbage mixture on it. Roll up carefully, as for a jelly roll. Place on a greased, shallow baking pan. Brush with the remaining salad oil.
    Bake for 45 minutes, or until crisp and brown. Slice the strudel while hot. Very small versions of this dish are excellent for hors d'oeuvres.
    SAUERKRAUT FILLING FOR STRUDEL
    3 tablespoons shortening
    \Vi pounds sauerkraut, drained
    and chopped 3 tablespoons grated onion Vi teaspoon freshly ground black
    pepper 1 teaspoon sugar
    Melt the shortening in a skillet. Add the sauerkraut and onion. Saute for 10 minutes, stirring frequently. Add the pepper and sugar. Mix well together and let cool. Proceed as directed above, in place of the cabbage filling.
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    CARROT TZIMMES
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    2 tablespoons fine barley
    4 tablespoons shortening
    4 cups grated carrots
    2 apples, peeled and grated
    i teaspoon salt
    2 teaspoons sugar
    Vi cup water
    Vegetables
    Soak the barley in water to cover for 2 hours. Drain well.
    Combine the shortening, carrots, apples, salt, sugar, and water in a saucepan. Add the barley and mix together. Cover and cook over low heat for 2 hours, or until the barley is tender. Stir frequently, adding more water if necessary.
    Serve hot, as a vegetable.
    To define tzimmes would be a presumption. It's a -word that means many things and mostly it means a lot of things mixed together. In non-cooking it means a lot of people making a lot of noise, or one person making a fuss. In this case it's very definite. It's made of a lot of things and pumpkin, and there is no two ways about this recipe. It's a delicious tzimmes.
    PUMPKIN TZIMMES
    4 pounds pumpkin (or yellow
    squash), peeled and diced 2 tablespoons rice \Yi teaspoons salt 2 teaspoons sugar 4 tablespoons butter Yi cup sour cream
    Combine the pumpkin, rice, and salt in a saucepan. Cook over low heat for 45 minutes. Mix frequently. (It is not usually necessary to add water, as the vegetable has its own.)
    Mash the mixture until smooth. Add the sugar, butter, and cream. Cook over low heat for 10 minutes, stirring occasionally. Correct seasoning.
    Serve as a vegetable.
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    RED CABBAGE,
    SWEET AND SOUR STYLE
    2 tablespoons shortening
    3 pounds red cabbage, finely shredded
    Vi cup water iYz teaspoons salt y* teaspoon freshly ground