th around it, and sew it up loosely with coarse
thread, which is easily pulled out. Allow plenty of room for the dough
to rise. Lay the roley-poley on a plate, set it in a steamer and steam
for an hour and a half. Serve in slices, with cream or sauce.

SHABBAS KUGEL

Soak five wheat rolls in water, then press the bread quite dry, add one
cup of drippings or one-half pound of suet chopped very fine, a pinch of
salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon
rind, one-half cup of sugar, one tablespoon of water. Stir all together
thoroughly, grease the kugel pot well with warm melted fat, pour in the
mixture and send it Friday afternoon to the bakery where it will remain
till Saturday noon; it will then be baked brown. If one has a coal range
that will retain the heat for the length of time required, it will be
baked nicely. The kugel must be warm, however, when served.

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-di