This is a golden rule indeed! It does not merely forbid all petty malice and revenge, all cheating and over-reaching. It does much more. It settles a hundred difficult points, which in a world like this are continually arising between man and man. It prevents the necessity of laying down endless little rules for our conduct in specific cases. It sweeps the whole debatable ground with one mighty principle. It shows us a balance and measure, by which every one may see at once what is his duty. Is there a thing we would not like our neighbor to do to us? Then let us always remember, that this is the thing we ought not to do to him. Is there a thing we would like him to do to us? Then this is the very thing we ought to do to him. How many intricate questions would be decided at once, if this rule were honestly used!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

8	c	Flour
1	tb	Salt
1	tb	Sugar
2		Cakes fresh yeast
2	c	Lukewarm potato water*
1/4	c	Salad oil
4		Eggs; slightly beaten
2	tb	Sugar
2	qt	Boiling water
		Poppy seed or sesame seed; (optional)

INSTRUCTIONS

You are absolutely correct on both counts - they are both easy and
delightfully delicious. This is the recipe I have been using to make
homemade bagels since the '60's. This recipe comes from an absolutely
marvelous little cookboo (currently in reprint) named "Love and Knishes"
authored by Sara Kasden, and sub titled "How to Cook Like a Jewish Mother".
It's full of great recipes as well as top notch humor.
Sift together dry ingredients into a large mixing bowl. Soften yeast in one
third of the potato water. Add to the flour. Add oil to the remaining
potato water and stir into the flour. Add eggs and stir briskly to form a
ball of dough.
Knead on a lightly floured board for 10 minutes. This must be a firm dough;
add more flour if necessary. Return to the bowl, smooth side up. Cover with
a tea towel and let rise at room temperature until the dough rises to the
top of the bowl. Knead again on a lightly floured board until smooth and
elastic (as for rolls). Pinch off pieces of dough and roll between the
palms to form ropes about 6 inches long and 3/4 inch wide. Pinch the ends
together firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into the water one at a time. As
they come to the surface, turn them over. Boil 1 minute longer on the
second side. Place on a greased cooky sheet and bake at 450 until the crust
is golden brown and crisp, 10 to 15 minutes. Bagels may be sprinkled with
poppy seed or sesame seed before baking, if desired. Makes about 30.
* Potato water is water in which potatoes have been boiled. Plain water may
be used in it's place, but bagels are better with potato water!
Posted to EAT-L Digest  by BirdsEtc <BirdsEtc@AOL.COM> on Jan 7, 1998

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