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When we were very small, we all went in a line, holding hands. We went to a synagogue that was in our neighborhood, on Zawalna Street. It was a very large synagogue. Afterwards, at home, we all stood around the table and when the blessing over the challah was said, we all said, ‘Amen.’
When we came back from the synagogue in the evening the table was already set with dishes that had been prepared earlier. There always had to be gefilte fish. At home the challot were always baked beforehand as well, and then they lay on the table covered with a white napkin.
We always ate chicken noodle soup and then for the second course there was always meat, but cooked so well, so aromatic, and various side dishes, and tsimes, there had to be. Tsimes is made of carrot to which raisins, prunes and sugar are added. It is all stewed together in the oven until it browns and goes very tasty.
The next day, Saturday, there was also a feast. Father prayed over the challot and we all stood around and at the end we would say, ‘Amen.’ Later on, when my brother was a little older, ten years old, he started saying the prayers over the challah, and when he was 13, he said all the prayers. Then we would sit down to eat.
Because cooking wasn’t permitted on Saturday, everything was prepared on Friday and kept warm. How they did it, so that it stayed warm, didn’t interest me, I was still young and I didn’t care, as long as the food was tasty.
On Saturdays we ate chulent and kigl [kugel]. Chulent I know how to make myself, but what Mama made kigl from I don’t remember exactly. There were eight of us – there would have been a to-do if we had all gone into the kitchen to watch Mama cooking. In any case, we children waited for those Fridays and Saturdays as if for the Lord’s coming. That food was exceptional. I was simply in raptures; it was all so tasty.
When we came back from the synagogue in the evening the table was already set with dishes that had been prepared earlier. There always had to be gefilte fish. At home the challot were always baked beforehand as well, and then they lay on the table covered with a white napkin.
We always ate chicken noodle soup and then for the second course there was always meat, but cooked so well, so aromatic, and various side dishes, and tsimes, there had to be. Tsimes is made of carrot to which raisins, prunes and sugar are added. It is all stewed together in the oven until it browns and goes very tasty.
The next day, Saturday, there was also a feast. Father prayed over the challot and we all stood around and at the end we would say, ‘Amen.’ Later on, when my brother was a little older, ten years old, he started saying the prayers over the challah, and when he was 13, he said all the prayers. Then we would sit down to eat.
Because cooking wasn’t permitted on Saturday, everything was prepared on Friday and kept warm. How they did it, so that it stayed warm, didn’t interest me, I was still young and I didn’t care, as long as the food was tasty.
On Saturdays we ate chulent and kigl [kugel]. Chulent I know how to make myself, but what Mama made kigl from I don’t remember exactly. There were eight of us – there would have been a to-do if we had all gone into the kitchen to watch Mama cooking. In any case, we children waited for those Fridays and Saturdays as if for the Lord’s coming. That food was exceptional. I was simply in raptures; it was all so tasty.
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Interview
Eugenia Berger
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