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For Sabbath Mama always made chulent. She was a chulent specialist! But I think I liked fish best. We always took the chulent to the bakery on Friday, after they'd finished baking. The baker still had the oven hot then, you see. You put it in the oven, and then on Saturday I, as the oldest, had the duty of going for the pot.
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Jankiel Kulawiec
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