, skin and cut into pieces, twenty green
peppers, twenty red peppers, six onions, all cut fine, two tablespoons
of salt, six small cups of vinegar, two cups of sugar. Mix all together
and boil two hours, then add one tablespoon each of ginger, cloves,
cinnamon and allspice, and boil up once. Bottle and seal at once.

*PASSOVER DISHES*

CAKES, PUDDINGS, SAUCES, WINES, ETC.

How to set the table for the service of the "Seder" on the eve of Pesach
or Passover.

Set the table as usual, have everything fresh and clean; a wineglass for
each person, and an extra one placed near the platter of the man who
conducts the seder. Then get a large napkin; fold it into four parts,
set it on a plate, and in each fold put a perfect matzoth; that is, one
that is not broken or unshapely; in short, one without a blemish. Then
place the following articles on a platter: One hard-boiled egg, a lamb
bone that has been roasted in ashes, the top of a nice stick of
horse-radish (it must be fresh and green), a bunch of nice curly parsley
and some bitter herb (the Germans call it lattig), and, also, a small
vessel filled with salt water. Next to this platter place a small bowl
filled with [Hebrew **] prepared as follows: Pare and chop up a few
apples, add sugar, cinnamon, pounded almonds, some white wine and grated
lemon peel, and mix thoroughly. Place these dishes in front of the one
that conducts the seder, and to his left place two pillows, nicely
covered, and a small table or chair, on which has been placed a
wash-bowl with a pitcher of water and clean towel. In some families
hard-boiled eggs are distributed after the seder.

PESACH BORSHT

About three weeks before Pesach take twenty pounds of beet-root, which
must be thoroughly washed and scraped. Place the whole in a six-quart
crock, cover with water. Place the cover on the crock and over this
cover put a clean cloth.

When ready for use the liquor is boiled with any relishes and spices
that are liked and may be used either hot or cold.

Boil as much as required for the meal, for twenty minutes or longer if
desired, and thicken with beaten whole eggs that have been mixed with a
little of the unboiled borsht, add the hot soup and serve. Do not boil
after adding the eggs.

To two quarts of borsht take three eggs.

ROSEL, BEET VINEGAR

Place beets in a stone crock, removing greens. Cover with cold water and
put in a warm place and let stand for three or four weeks or un