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Melvin Tinker

All history bears witness to the fact that when vital goodness is at a low ebb, the sacred institution of marriage is held in light esteem. It is both solemn and sad to behold an exemplification of the same in our own times; as the claims of God are less and less regarded by those of high and low estate alike; the holy obligations of wedlock are gradually whittled down and then increasingly disregarded. When a country, avowedly Christian, begins to tamper with the institution of marriage and make more elastic its divorce laws, it is a certain proof of its ethical decadence.
A.W. Pink

Tziblakichel

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CATEGORY CUISINE TAG YIELD
Eggs Jewish 1 Servings

INGREDIENTS

2 Big onions, grated on the side of the grater with the small holes (up to 3)
2 Eggs
3/4 c Oil
1 tb Baking powder
1 pn Salt
1 Eggshellfull of cold water
4 1/2 c Flour, about

INSTRUCTIONS

Mix grated onions with eggs, oil, baking powder, salt and cold water. Add
enough flour to make a soft but rollable dough, let rest in the fridge
about 30 minutes. Flour a wooden board and oil a rolling pin. Working with
about a third of the dough at a time, roll it out to 1/2 inch thick, cut it
into strips and then cut the strips into diamonds, prick the dough allover
with a fork. Place on a well oiled cookie sheet and bake in a preheated 350
F oven for about 1/2 hour, until bottoms are golden brown.
Posted to JEWISH-FOOD digest V97 #020 by jstiler@webtv.net (Joyce Stiler)
on Sun, 19 Jan 1997.

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