Tag #142323 - Interview #78223 (Henrich Zinger)

My mother did a major clean up before Pesach. We moved all furniture to clean every corner. We collected all breadcrumbs in a piece of paper. This chametz was burned in the stove. We kept special crockery for Pesach in the attic. My mother did the cooking in advance. There were lines to the shochet before Pesach: women sent their children to the shochet with chicken and geese. Then the skins were removed along with the fat from the poultry. The skin was cut into small pieces and the fat was melted in big cast iron pots. Food was only cooked in this fat. The children had a chore to crush some matzah in a mortar. This flour was sieved. My mother made chicken broth with pieces of matzah. We always had gefilte fish on Sabbath and Jewish holidays. My mother made pudding from crushed matzah mixed with eggs. She also made chicken necks stuffed with fried flour and onions. She baked honey cakes and strudels with jam and raisins. On the first day of Pesach we went to the synagogue in the morning and in the evening my father conducted the seder. Besides other traditional food there was a plate with bitter greeneries, horseradish and a boiled egg on it and a saucer with salty water. We dipped greeneries into salty water before eating it. We knew that in this way we honored our ancestors' exodus from Egyptian slavery. We drank special wine on Pesach, red and very sweet. There were silver glasses for every member of the family and one extra glass for Elijah the Prophet [3]. Everybody had to drink four glasses of wine at seder. Children had water added to their wine. I asked my father the four traditional questions [the mah nishtanah] in Hebrew.