Mendele: Yiddish literature and language ______________________________________________________ Contents of Vol. 1 no. 82 October 8, 1991 1) Singular simgulars (Mikhl Herzog) 2) Kholodets (Bob Rothstein) 1)---------------------------------------------------- Date: Tue, 8 Oct 91 01:43 EDT From: ZOGUR@CUVMB.BITNET Subject: RE: Mendele Vol 1.80 To Ellen Prince: A propos of "singulars:a shtikl lete (as opposed to 'lettuce'; 'a klinek' (plural 'kleenex'). Then there is 'der baysik' (bicycle) and its diminutive 'dos baysikl'. gorgl 'neck', pupik 1.gizzard 2. ventriculous 3. gastric mill. Bob Werman: Let's wait and see what a collection of responses we get on the par(e)ve, dav(e)nen hooks. MH. 2)---------------------------------------------------- Date: Mon, 7 Oct 91 20:40:14 -0400 From: ROBERT.ROTHSTEIN@SLAVIC.umass.edu Subject: Kholodets etc. 1) The term _kholodEts_ is used in three different meanings in the East Slavic linguistic area. In the southern and south-eastern part of the Russian-speaking area, _kholodets_ designates what other Russian speakers call _stUden'_, i.e. a cold dish prepared from veal, beef or pork (using the head and feet) by lengthy cooking followed by maximal thickening of the stock. In northern and central regions Russian speakers use the term _kholodets- (or _kholOdnoe_) to refer to a cold dish of fish in its own thickened stock. Ukrainian and Belorussian speakers sometimes use the term to refer to cold berry soup. Polish _galarEta- (from MHG _galhart_; contemporary German _Gallerte_) can refer to jellied meat, fish or fruit. _Galantine_ (perhaps from Old French _galine_ 'chicken') is described in the _Larousse gastronomique_ as "a dish made from boned poultry or meat, stuffed and pressed into a symmetrical shape [and] cooked in a gelatine stock." In Russian this is called -zalivnOe-, a dish of fish, meat or poultry over which thickened stock has been poured and allowed to cool. 2) In her book _From My Mother's Kitchen_ Mimi Sheraton has a recipe for what she calls "noant" and describes as a "Passover honey nut candy." The ingredients are 1 cup honey, 2 cups sugar, 1 tablespoon lemon juice, 1/2 teaspoon powdered ginger, grated rind of 1/2 medium orange, and 1-1/2 cups coarsely chopped walnuts. Bob Rothstein ______________________________________________________ End of Mendele Vol 1.82