KISHKE
1 cup flour
1 large onion, diced
raw chicken fat, about 1/4 pound
salt and pepper to taste
Buy beef casing and clean thoroughly. Mix flour, diced onion and fat, that has been cut into small pieces. Add salt and pepper. Stuff casing with this mixture; fasten both ends. Plunge into boiling water and scrape until thoroughly cleaned. Cover with boiling water, cook for about 2 hours. Drain, heat some fat in a pan and brown kishke in it.
STEWED RHUBARB AND STRAWBERRIES
3 pounds rhubarb
1  quart strawberries
2 cups sugar pinch of salt
Wash rhubarb, cut off ends, but do not peel. Cut into small pieces. Boil with 1/4 cup water. Add salt. When done, add washed berries and sugar.
Boil 10 minutes.
EIER KICHEL
3 eggs
1  tablespoon oil
2 teaspoons sugar 1/4 teaspoon salt
1/2 teaspoon baking powder 1 2/3 cups flour
Beat the eggs, add other ingredients and mix well together. Roll out to 1/8 inch thick; cut into rounds or diamond shapes. Brush with oil, sprinkle with sugar and cinnamon. Bake in 375 degree oven, on well-greased cookie sheet, until light brown; about 20 minutes. If desired, cut the dough in fancy shapes and drop in pan of deep fat, which has been brought to a boil.
When kichel rises to the top, remove from fat, drain on brown paper and sprinkle with icing sugar.
CLEAR CHICKEN SOUP
1  chicken
2 carrots
3 celery stalks 1 large onion
salt and pepper to taste
Cover chicken with cold water and bring to boil. Skim and add the vegetable and seasoning. Boil slowly until chicken is tender. Remove chicken and strain soup. Fat can be removed from soup, if desired, after chilling. A soup bone may be added as this lends flavor to the soup.
This soup can be served with rice, noodles or a variety off similar items.
NEW METHOD TO ROAST CHICKEN
Scald a medium size capon; rub it with grated onion. Sprinkle with paprika, poultry spice, salt and pepper to taste.
Put the chicken in a brown paper bag. Tie up the bag and place it on an ungreased baking pan or roasting pan, and bake the chicken in the bag in a 350 degree oven for about 2 hours.
When done, remove from bag and chicken will be brown and crisp. No basting required while baking.
NOODLE KUGEL
4 eggs
3 cups noodles, 1/2 inch wide 1/2 cup fat (chicken or other fat) salt and pepper
Cook noodles in salted, boiling water ten minutes. Drain and add the fat, eggs, well beaten and pepper. Place in a well-greased pudding dish and bake in a hot oven until top of kugel is browned.