SCHALET OR TSCHOLNT (SHABBAS SOUP)

Wash one pint of white haricot beans and one pint of coarse barley and
put them into a covered pot or pan with some pieces of fat meat and some
pieces of marrow bone, or the backs of two fat geese which have been
skinned and well spiced with ginger and garlic. Season with pepper and
salt and add sufficient water to cover. Cover the pot up tightly. If one
has a coal range it can be placed in the oven on Friday afternoon and
let remain there until Saturday noon. The heat of the oven will be
sufficient to bake the Schalet if there was a nice clear fire when the
porridge was put in the oven. If this dish cannot be baked at home it
may be sent to a neighboring baker to be placed in the oven there to
remain until Saturday noon, when it is called for. This takes the place
of soup for the Sabbath dinner.


BOUILLON

Put on one three-pound chicken to boil in six quarts cold water. Take
one and one-half or two pounds of beef and the same quantity thick part
of veal, put in a baking-pan, set in the stove and brown quickly with
just enough water to keep from burning. When brown, cut the meat in
pieces, add this with all the juice it has drawn, to the chicken soup.
Set on the back of the stove, and cook slowly all day. Set in a cold
place, or on ice over night, and next morning after it is congealed,
skim off every particle of fat.

Melt and season to taste when ready to serve. Excellent for the sick.