Gefilte Fish 

This recipe that I chose is addressed in the Gerda Rosner section under the Passover Recipes. This recipe connects to the overall theme because Jewish families would make this meal during the Passover. The ingredients in the Gefilte Fish are; 1lb white fish, 1lb pike, 1 rib celery, 2 tbsps. of dehydrated onion flakes, a little artificial sweetener, 2 tsps. salt, 1 tsp. pepper, 2 envs. Unflavored gelatin, 1 cup cold water and a little artificial sweetener. This recipe would make four servings. This recipe provides you with two methods of preparation. The first method is to use a blender for the raw fish and celery and then adding the onion flakes with the salt and pepper. After that, you add the gelatin to the mixture and turn them into four patties. When that is done, they go into the oven at 350F for one hour. The second method is to boil it and instead of putting it into patties they make them into balls. They also replace the gelatin with a well-beaten egg.  The final step is to put the balls in the fish water for two hours. 

Leo the Lion 

This recipe really caught my attention as there are two hand drawn diagrams shown on how to construct the cake. The ingredients include round candy mints, fluffy frosting, 1 1/3 cups of flaked coconut, licorice strips and twists, stick candy, maraschino cherry, and marshmallows. The methods to prepare this cake are very creative as you start by baking a 9” square cake and then you cut 3 ½” x 5” rectangle from the square cake, which will turn into the lion’s body. The extra piece of the cake will be the head of the lion and the chest. Once that is done you put the two pieces together to form the lion. Then you can go ahead and use the ingredients to decorate the lion. The Leo the Lion has a significance to the theme of the cookbook as the lion is a cultural symbol that represents the tribe of Judah.