A lady very well known to myself, and in literary society, lived as a girl with an antiquarian father in an old house dear to an antiquary. It was haunted, among other things, by footsteps. The old oak staircase had two creaking steps, numbers... Read more of The Creaking Stair at Scary Stories.caInformational Site Network Informational
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KREMSLEKH

(Passover Dishes) - (The International Jewish Cook Book)







To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a
teaspoon of sugar, a teaspoon of ground almonds, a few stoned and
chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its
equivalent of beef dripping, and just enough water to make the whole
into a stiff paste. Mix the ingredients very thoroughly.
Now take a large enamelled saucepan and about half fill it with oil or
fat. Bring this to boiling point but do not let it burn. Shape the paste
into small pieces and drop them into boiling fat, turning them
continually until well browned and then take out and drain carefully on
a strainer. May be eaten hot or cold.











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