"Kosher Kettle is a 'must add' to your cookbooks collection. It is extensive in its scope and range, tantalizing in
its wide variety of new and traditional taste sensations and welcoming in its format and easy to follow recipes. Congratulations to Five Star Publications and Sybil Kaplan for this outstanding contribution to the world of Jewish cooking."

-- Kay. K. Pomerantz, author of Come for Cholent, Come for Cholent Again, Come for Everything... but Cholent

"Helly's" Boston Bread

Pareve, South Africa
Sybil Kaplan, Overland Park, Kansas
Yield: 1 loaf

Helen came from South Africa and we met in Jerusalem. Every time I ate in her home I came back with another of her special recipes, and this is one of them. At the time, she told me that although we may think this bread is from New England, it was a very well-known South African recipe which she remembered as a regular feature at her mother's tea table.

1 cup dates, chopped 1 teaspoon baking soda ¾ cup boiling water 2 tablespoons butter, softened ¾ cup brown sugar 1 egg 1 teaspoon vanilla 1¾cups flour

1 teaspoon baking powder ½ teaspoon cloves ½ teaspoon cinnamon Pinch salt ½ cup pecans, chopped ½ cup raisins Lemon Juice

1. Preheat oven to 350°F.
2. Place dates and baking soda in a dish with boiling water. Set aside.
3. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla extract.
4. Add flour, baking powder, cloves, cinnamon and salt. Add date mixture and blend.
5. Stir in pecans and raisins. Pour batter into a greased loaf pan. Sprinkle top with lemon juice. Bake in a 350°F oven for 1 hour.

Preparation and Cooking Time: 1 to 1¼ hours.