Tag #116034 - Interview #91352 (Chasia Spanerflig)

On the eve of Sabbath Mother put on dressy attire and told us to change as well. The table was laid by the time Father and Grandfather came back from synagogue. The eldest man said a blessing and the evening started. There were freshly baked challot on the table, kosher wine, gefilte fish, tsimes, meat and chicken dishes. Usually Mother baked a very nice and tasty strudel with nuts. As for Saturday, such food was cooked that doesn’t have to be warmed – different casseroles from noodles and raisins, tsimes and of course chulent – the traditional Sabbath dish. It was cooked from meat, potatoes, onions and beans. On Friday chulent was taken to the bakery and put in the oven, still warm from baking. There was other neighbor’s chulent in the oven. There were cases when chulent was swapped or confused with someone else’s. After the Sabbath meal, I, with my father or by myself, went to my Langbord grandparents . I didn’t stay there long. Grandmother treated me to cookies and lollipops and Grandfather gave me money for ice-cream.