Free The Art of Jewish Cooking by Jennie Grossinger Page A

water
    Homemade noodle dough ( this page ), one recipe
    1 cup sour cream
    Save any juice that oozes from the cherries (if cherries are used). Combine the fruit and juice, sugar and lemon juice in a saucepan. Mix cornstarch and water and add. Cook over low heat 10 minutes, stirring frequently. Drain, reserving the syrup.
    Make the noodle dough and roll it out but do not let it dry. Cut into 3-inch circles. Place a tablespoon of the fruit on each. Fold over into half-moons and press edges together with a little water.
    Cook in rapidly boiling salted water for 10 minutes or until verenikas rise to the top. Drain. Serve with the syrup and garnish with sour cream. Makes about 24.

KUGELS AND CHARLOTTES

    In the Middle Ages, when Jewish cuisine was coming into existence, vegetables were available only during the harvest season. For this reason, vegetables are comparatively unimportant in most Jewish homes. In their place,
kugels
and
charlottes,
resembling puddings or pudding-soufflés, were substituted. They may be served as separate courses, as accompaniments to meats or poultry, or even as dessert if they are sweet. A potato
kugel
is so good that it may be served at any meal, and most people try to make enough so that they may be sure of leftovers, for cold
kugel
is equally delicious.

Fish Kugel
    3 tablespoons butter
    1 cup sliced onions
    4 cups thinly sliced potatoes
    3 cups cooked or canned flaked fish
    1½ teaspoons salt
    ½ teaspoon pepper
    2 eggs
    1½ cups light cream
    Melt the butter in a skillet. Brown the onions in it.
    Arrange alternate layers of the potatoes, fish and onions in a buttered baking dish, starting and ending with the potatoes. As you arrange the layers, sprinkle the potatoes with 1 teaspoon salt and the pepper.
    Beat the eggs, cream and remaining salt together and pour over the contents of baking dish.
    Bake in a 350° oven 45 minutes or until firm. Serves 6.

Barley Kugel
    1 cup pearl barley
    4 cups boiling water
    2 teaspoons salt
    ½ pound chopped mushrooms
    2 onions, diced
    2 tablespoons fat or butter
    ¼ teaspoon pepper
    2 eggs, beaten
    Stir the barley into the water. Bring to a boil; add the salt, cover and cook over low heat 45 minutes or until soft. Drain.
    Brown the mushrooms and onions in the fat or butter. Add to the barley with the pepper and eggs. Taste for seasoning. Turn into a greased baking dish or casserole.
    Bake in a 350° oven for 40 minutes or until browned and set. Serves 6 as a substitute for potatoes.

Rice Kugel
    4 cups boiling water
    1½ teaspoons salt
    1½ cups rice
    6 eggs
    ½ cup brown sugar
    ½ cup seedless raisins
    ⅓ cup melted butter or fat
    Boil the water, salt and rice in a covered saucepan for 10 minutes. Drain.
    Beat the eggs and brown sugar together until thick. Stir in the rice, raisins and butter or fat. Turn into a greased baking dish or casserole.
    Bake in a 350° oven 40 minutes or until browned. Serves 6.

Tzibbele Kugel
    6 egg yolks
    3 cups minced onions
    ⅓ cup cracker or matzo meal
    1½ teaspoons salt
    ¼ teaspoon pepper
    4 tablespoons melted fat or butter
    6 egg whites, stiffly beaten
    Beat the egg yolks until thick. Stir in the onions, meal, salt, pepper and fat or butter. Fold in the egg whites. Turn into a greased 2-quart casserole.
    Bake in a 350° oven for 40 minutes or until set. Serves 6–8.

Kraut Kugel
    5 cups finely shredded cabbage
    2 teaspoons salt
    ⅓ cup butter or fat
    ½ cup boiling water
    1½ cups cubed white bread
    ⅓ cup potato flour
    ¼ cup seedless white raisins
    ¾ cup sliced blanched almonds
    2 tablespoons sugar
    4 eggs
    Cook the cabbage and salt in the butter over low heat for 30 minutes, stirring frequently. Cool.
    Pour the water over the bread and squeeze dry. Mash. Add the potato flour, raisins, almonds and sugar. Separate the eggs and add the yolks and cabbage. Mix until smooth.
    Beat the egg whites until stiff but not dry and fold into the mixture.
    Turn into a greased 2-quart casserole. Bake in a 350° oven for 40 minutes, or