KUGEL (SCHARFE)

If one desires an unsweetened kugel omit the sugar and cinnamon in the recipe above and season with salt and pepper.  When required for any other meal but Shabbas, a kugel can be baked brown in two hours.

KUGEL

Soak five ounces of white bread—­it may be stale bread—­in cold water; then squeeze out every bit of water, put it in a bowl, add three-fourths cup of soft goose fat in small pieces, five whole eggs; one cup of flour, one-half cup of sugar, one-fourth cup of cracker meal, three apples and two pears cut in small pieces, two dozen raisins with the seeds removed, salt to taste, a tiny pinch of pepper, one-quarter teaspoon each of cinnamon and allspice.  Mix all well together, and pour into an iron pan that has the bottom well covered with goose-fat; stick a few pieces of cut apple or pear in the top of the pudding.  Pour a cup of cold water over all; place in the oven to bake.  Bake slowly for five or six hours.  If the water cooks out before it is ready to brown, add more.  Bake brown, top and bottom.

NOODLE KUGEL

Cook three cups of broad noodles in salted boiling water ten minutes.  Drain and add three-fourths cup of chicken or goose fat and four eggs, well beaten.  Place in a well-greased iron pot and bake until the top of the kugel is well browned.  Serve hot with raspberry jelly or stewed fruit of any kind.

PEAR KUGEL

Cream one cup of rendered fat with one cup of sugar, add one-half loaf of bread, previously soaked and pressed dry, a little salt, one-fourth cup of flour.  Grease pudding-dish and put in alternate layers of the mixture and pears that have been boiled with water, sugar and claret.  Bake slowly three hours.

KRAUT KUGEL

Chop up cabbage and let stew in fat slowly until quite brown.  Do this the day previous to using.  Next day mix in with the stewed cabbage one-fourth of a loaf of bread soaked in water and squeezed dry, one-half cup of flour, one-half cup of brown sugar, one-eighth pound of raisins, some finely chopped citron, one-fourth pound of almonds (mixed with a few bitter almonds), one-half teaspoon of salt, some cinnamon and allspice, about a teaspoon, juice and peel of one lemon and four eggs.  Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake slowly.

APPLE KUGEL

Soak half a loaf of bread in water and squeeze dry, shave a cup of suet very fine and cut up some tart apples in thin slices.  Add sugar, raisins, cinnamon, about one-quarter cup of pounded almonds and the yolks of three eggs.  Mix all thoroughly.  Add whites beaten to a stiff froth last.  Bake one hour.