…Feeding the People

The earliest cookbooks in MOHAI’s collection are from religious institutions. You’ll see the earliest cookbook later on this week, but this week, we are showing a recipe from another important Seattle congregation.

Temple de Hirsch (now Temple de Hirsch Sinai) is Seattle’s oldest Reform Jewish congregation. The Temple was founded in 1899 by seven residents. The first Temple building was at Marion and Boylston was never finished as the congregation had already outgrown the unfinished building. Another building was finished at 15th and Union, where the congregation stayed until 1960 when a new building was completed at 16th and Pike.

The Ladies Auxiliary to Temple de Hirsch Famous Cookbook was first published 1908, soon after the congregation moved into the 15th and Union location. According to a note from “THE COMMITTEE” in MOHAI’s 1916 edition,

The Ladies’ Auxiliary to Temple de Hirsch published its first Cook Book in 1908. This book met with a phenomenal sale, and its supply was soon exhausted.

In response to inquiries and orders from all parts of this country, as also from a few of the foreign countries, we have issued this new Cook Boo, feeling a just sense of pride in naming it our

“FAMOUS COOK BOOK.”

We have aimed to retain the best recipes in our  old Cook Book, adding equally as many new and tried recipes. We are confident it will merit the recognition and support for which our old Cook Book became “famous.”

Inside are a great collection of recipes, including no less than five Matzo Cake recipes. One we like for its utility and versatility, is the Egg Balls for Soups and Entrees

• 2 hard boiled yokes of eggs
• 1/2 as much hot boiled potatoes
• 1 teaspoon of chopped parsley, cayenne and salt.
• 1 raw yolk of egg.

Mash all together. Make up in balls size of cherries, with flour on hands. Poach them in a minute or two in a frying pan of boiling water. Take up on skimmer and drop them into the soup.