Tonight’s Dinner

Do you want to give your children a special treat ? Do you want to serve your husband a meal that is as tempting and tasty as anything a French chef can concoct and that has yet a distinctive Jewish flavor, that is yet a typically Jewish dish? Then put your meat dishes away, forget roasts and poultry and stuffed cabbage and what not, and serve them the supreme delicacy of the Jewish menu: Cheese Blintzes. It takes a little time and effort to make them, but the results will compensate you for all your work.

Beat four eggs in a pint of milk add a little salt and enough flour to make a thin batter and enrich this batter with about two tablespoons of melted butter. Heat a small pan, and, when hot, grease it slightly with butter. Put into the pan just enough of the batter to cover it very thinly. On your kitchen-table you have spread, before you started to bake your blintzes or pancakes, a clean tablecloth or a large clean towel, and when each little pancake is slightly brown on one side you deposit it on this cloth until all your batter is used up. The little pancakes should be so arranged that they have all the brown side up. Now take 1 pound or one pound and a half of pot cheese, grind it or force it through a sieve, add a little salt, two eggs beaten up and a little melted butter and sugar, if you like it, mix well, and spread this cheese mixture on your pancakes, about a spoonful on each. Fold then the blintzes in a triangular form and fry them in butter on both sides until they are golden brown.