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During Sukkot, of course, we made a sukkah. My uncle Sinto, my father's brother, had a very big balcony, almost like a room; he made the sukkah and we all went there. They used to put blankets all around, in order to create a small room and then white sheets and pin white flowers all over. We sat there, we ate there, we saw each other, we talked, and it was very nice but we didn't sleep there.
My father went to the synagogue for every festivity, and we used to wait for him to come home, bring sweets and turn on all the lights in the house, for good luck. He brought home 'baissées,' special sweets made with eggs and sugar, which are completely white. He bought them at Almosnino, the Jewish pastry shop that was near our house and he came home. Then we went to our grandmother's, to kiss her hand and receive her blessings.
Sweets that we made at home were almond sweets, and quince sweets, as I told you. Now we don't make that kind of things any more. To make almond sweets you take a kilo of almonds, you boil them a little and then you peel them, so they become white, and then you mince them and you add half a kilo of powdered sugar, and the white part of two eggs, that you beat up so that they become fluffy as snow, and mix all of it well. Then you wet you hand with some water and lemon, so that the dough will not stick, and shape it into small pieces like children's fingers.
We also made Sotlach. We made a cream with rice flour and milk and sugar. We made this cream and then we put sugar in a pan, heated it, and let it become caramel and then we poured this hot cream inside the caramel and let it burn a little. It was very, very tasty.
My father went to the synagogue for every festivity, and we used to wait for him to come home, bring sweets and turn on all the lights in the house, for good luck. He brought home 'baissées,' special sweets made with eggs and sugar, which are completely white. He bought them at Almosnino, the Jewish pastry shop that was near our house and he came home. Then we went to our grandmother's, to kiss her hand and receive her blessings.
Sweets that we made at home were almond sweets, and quince sweets, as I told you. Now we don't make that kind of things any more. To make almond sweets you take a kilo of almonds, you boil them a little and then you peel them, so they become white, and then you mince them and you add half a kilo of powdered sugar, and the white part of two eggs, that you beat up so that they become fluffy as snow, and mix all of it well. Then you wet you hand with some water and lemon, so that the dough will not stick, and shape it into small pieces like children's fingers.
We also made Sotlach. We made a cream with rice flour and milk and sugar. We made this cream and then we put sugar in a pan, heated it, and let it become caramel and then we poured this hot cream inside the caramel and let it burn a little. It was very, very tasty.
Period
Interview
Renée Molho