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My mother baked challot and cakes. She didn't make braids on the challah, she just folded it in two. I recall cheesecake and drozdzowe [yeast-based sweet bread] with crumble. My mother's specialty was raisin wine. I remember that there was always a demijohn of fermenting wine on the windowsill. I remember that during the occupation kosher food was hard to get, and my mother agonized over breaking the precepts. At the beginning she wouldn't take anything treyf into her mouth.
The solemn supper was on Fridays and Saturdays, when we ate together in the dining room, on a white table cloth. I remember that on Fridays my mother served hot fish with challah. And we dipped the challah into a warm sauce. Chicken soup was mandatory. And I remember cholent being carried to a bakery at Sierakowska Street. The pot was wrapped with paper, with our surname on it.
The solemn supper was on Fridays and Saturdays, when we ate together in the dining room, on a white table cloth. I remember that on Fridays my mother served hot fish with challah. And we dipped the challah into a warm sauce. Chicken soup was mandatory. And I remember cholent being carried to a bakery at Sierakowska Street. The pot was wrapped with paper, with our surname on it.
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Interview
Krystyna Budnicka
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