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Passover
P A G E 2
For Jewish women, preparing for
Passover means a lot of hard work — but it’s worth it. Most of the work revolves around centuries-old customs forbidding
the use of leavening agents in Passover foods. This means not only getting rid of all foods with leavening but also changing dishes, pots, and silverware that have touched leavened food. Scrubbing starts with the kitchen cupboards and often extends to the rest of the house.
After the cleaning comes the cooking of special foods served throughout the week-long holiday.
top photo: These Sioux Falls, SD, women served a Seder to the 400 Jewish servicemen at the local air force base in 1943. Courtesy of the Jewish Historical Society of the Upper Midwest.
inset photo, middle: Esther Schechter of St. Paul, MN dictated this Passover sponge cake recipe and many other traditonal recipes to her daughter, Doris Kirschner in 1940. Courtesy of the Minnesota Historical Society.
inset photo, bottom: Sponge cake pan. Courtesy of the Jewish Historical Society of the Upper Midwest.
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