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On high days it was me who organized the festive dinner. On Yom Kippur, when fasting was over, they made grilled meat for dinner, and I baked the cake, three or four hundred hamantashen, which is the specialty of Purim. I baked them at home, for the most part alone; I baked a few days earlier, because it had crumbly dough, so it got soften. It has to be cut out in circle, then folded in triangle.
For Seder night I prepared dinner from thirty or thirty-five kilograms of meat, sixty kilos of potatoes and thirty kilos of beet. I presented the list of what I needed at the community, and they bought the things. They gave eggs, oil and meat as well. I had to buy the rest, but it was well organized. There was a Hungarian family, who for each Pesach brought us thirty kilos of beet for pickles, but I had bought the horse-radish in advance. The entire preparations started one week before the high day, because the horse-radish and the beet had to mix well. I put on the flowers and the decoration on the last day to make it fresh. We were cooking khremzlakh for two hours, but it was the last thing to prepare, because it had to be fresh.
For Seder night I prepared dinner from thirty or thirty-five kilograms of meat, sixty kilos of potatoes and thirty kilos of beet. I presented the list of what I needed at the community, and they bought the things. They gave eggs, oil and meat as well. I had to buy the rest, but it was well organized. There was a Hungarian family, who for each Pesach brought us thirty kilos of beet for pickles, but I had bought the horse-radish in advance. The entire preparations started one week before the high day, because the horse-radish and the beet had to mix well. I put on the flowers and the decoration on the last day to make it fresh. We were cooking khremzlakh for two hours, but it was the last thing to prepare, because it had to be fresh.
Period
Location
Romania
Interview
Berta Grunstein