New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1907-03-17
PREPARE FOR PASSOVER
Hebrezc Bakers Work Night and
Dan Baking Mat@Oth.

-rb. feos+ of the Passover will be eeleorateu oS
Jews all over the world this month ana tiie p7oP'
who are busy making preparations io' -
servance are working night and DAY mere "
much caran,onv connected with the SedeT OF open
ing festivfty which will be celebrated TINS year 0i
the evening Of March %. and there IS cefeiio"S a.
in connection with cleansing the homes slOi'"s
,v-a, the ordinary table and kitchen utensils, so
that the ones dedicated 70 service for the FaSs-
over time may not be contaminated 1here are
hundreds OF Quaint observances in connection With
the festival commemorative Of "the deliverance OF
Israel's first born from the Judgment wrought on
those of the Egyptians and the WondTous loera-
tion Of the Hebrews from Egyptian bondage, but
the best known feature OF the festival of a week
is the unleavened bread-matzoth-the baking OF
which has kept hundreds of people employed for
many months in about forty bakeries in this city
There is one large establishment among these.
which occupies a five story building 10o feet long
and 90 feet wide. where nothing is done all the
year except 10 manufacture the crackers which
used in lieu OF bread in the Passover season
This concern turns about 25oa000 pounds Of
matzoth and matzoth meal which is made by
pulverizng the matzoth. and is used instead OF
flour all through the Passover time. This concern
sells its product not only To consumers and dealers
in This city but sends matzoth To all parts OF the
United States. and large quantities cuba, Porto
Rico and south America
The prices range from ~ To cents pound. and
deliveries made 10 dealers and consumers IN
I'm rough packing cases to pound packages in fancy
boxes In many Of the Jewish homes the IN
leavened bread is placed the table only as
symbol but not for use and In the homes Of all
the reformed Jews bread is not entirely dispensed
with in Passover time. But among the orthodox
Jews the custom to use nothing but unIeavened
bread Is strictly adhered to- and the matzOth con-
on the East Side. because the larger establish
ments do not conform strictly enough to the rab-
one baker on the East Side said: We work six
re4uire in one Week We make oniy the SQUARE
gnleavened bread. which is the only correct kind
rr7 be- gseen th dislS ~ f fFs sr ',f , n
kuedded over and used again. and that causes
fermentation and makes the product useless from
is worked over"
ont 10y the East Side bakeshops, the baker said:
No one tells his neigh.oT how much he 6akes-
how much must he baked by all OF US There are
York and you figure pounds for each
person for the week That would be seven million
sim our stocE eli over and sell mucb 10 paopIe
who not Jews. but like what they call Pas
The baker pointed to row OF boxes and said:
know who paid for their matzoth this year"
order ne was sending the Passover bread 10 per
wondn.t ten The baker also Volunteered the
Information that the physicians who practise
over time. Matzoth as a steady diet for week
has bad effect on the digestive organs, which
are taxed the utmost at that time hy goodies
and delicacies. which are never served except at
Passover time Among these the most notable
is the matzoth sChalet the quality of which may
he Judged by this recipe;
Three soaked m1tzoth, eight egEs. two cups
sugar two grated apples, one and half cups seed
ed raisins. tablespoonful cinnamon. grated
rind OF an orange and a lemon few pounded
almonds and and half pounds suet or
dercd fat
Reat the sugar, eggs and cinnamon together I'M
m light Then add the raisins apples. almonds
and rind and mix we'll Drain the matZoth grad
IaIIv add them To the mixture and beat until very
light.
10 b. cooked. and then pour in the mixture. Bake
in a moderately hot from and half To
Two hours. and serve hot.