More Helpings of Iconic Kosher Cookbook

Aug. 7, 2020 – By BARBARA SILVERSTEIN

Due to popular demand, Second Helpings, Please!, the iconic kosher cookbook, is back in print.

After 50-plus years, this best-selling Canadian cookbook has returned to its roots: The new edition the 18th is being published by B’nai Brith Canada, the volume’s original publisher 52 years ago.

Second Helpings Please

In 1965 a group of young housewives, all members the same B’nai Brith chapter in Montreal, decided to create a cookbook on a whim. 

The women were good cooks and bakers, but had no experience writing recipes. They also knew nothing about publishing.

The book launched the career of the late Canadian kosher cooking maven Norene Gilletz, the editor of Second Helpings. “When we started, we thought the project would take three months. It ended up taking three years,” she recounted in 2015.

Nevertheless, when Second Helpings finally hit stores in 1968, it was a huge success. The book became one of Canada’s bestselling cookbooks. By 2008, 175,000 copies had been sold worldwide.

One of the many copies tucked away in kitchens everywhere

According to Michael Mostyn, CEO of B’nai Brith Canada, Gilletz was instrumental in bringing the book back into the fold of the organization.

He said Second Helpings had gone out of print in 2008, and until 2017, people were paying large sums for second-hand copies sold online.

In 2017 Gilletz helped get the 17th edition published by Act to End Violence Against Women, the organization that had evolved from B’nai Brith Women.

That run sold out, Mostyn said, noting that the 17th edition had been a photocopy of the original. The 2020 edition, he explained, has been digitized.

“We retyped whole book…It took a lot of work to digitize the book. We put all this effort into the cookbook so we can be assured that it won’t go out of print again,” Mostyn said.

And once this run is completed, there will be 19th edition, he said.

“We’re committed. As long as there’s a demand for the book we’ll keeping publishing future editions. I want my children to have a copy of this book.”

There are slight changes from the original book, like colour tabs for the various sections, he noted. B’nai Brith worked with the cookbook publisher, Whitecap, which will allow for broader distribution of the volume.

“We have heard stories about the book all the way across Canada.

“It’s incredible that what started as a project has spread not just in Canada, but globally,” said Mostyn.

The two recipes below Tangy Sweet and Sour Meatballs and Dutch Apple Cake are among the many classic recipes that have kept Second Helpings in the forefront of classic kosher cuisine since 1968. The newest edition is available at Indigo and Amazon.

TANGY SWEET AND SOUR MEATBALLS

1½ lbs (750 g) minced MEAT
1 tsp (5 ml) salt
½ tsp (3 ml) pepper
1 clove garlic, minced
1 egg
2 tbsp (30 ml) matzah meal
1½ (375 ml) cups ketchup
2 cups (500 ml) ginger ale

In a large bowl combine the meat, salt, pepper, garlic, egg, and matzah meal. form the mixture into balls.

Combine ketchup and ginger ale into in a large saucepan and bring to a boil. Drop the meatballs into the sauce. Cover and simmer 2 hours.

Makes 6 servings as an appetizer or 4 servings for a meal.

DUTCH APPLE CAKE

375 ml (1½ cups) sugar, divided
3 eggs
1 cup (250 ml) oil
¼ cup (60 ml) water or orange juice
3½ cups (875 ml) all purpose flour 
2 tsp (10 ml) baking powder
3 lbs (1½ kilo) apples, pared and sliced
½ cup (125 ml) white or brown sugar
2 tsp (10 ml) cinnamon

Preheat oven to 350°F (180°C). Grease a 9 x 13-inch (33 x 23-cm) pan

Sprinkle the apples with ¼ cup (75 ml) sugar and cinnamon and set aside.

Combine 1 cup (250 ml) sugar, eggs, oil, and liquid and beat well. Sift the flour and baking powder together. Add the dry ingredients slowly, kneading in the flour to make a soft dough. Divide the dough in half. Roll each half into a 9 x 13-inch (33 x23-cm) rectangle. 

Place the first rectangle into the prepared pan. Top the dough with the prepared apples. Cover the apples with the second rectangular dough and sprinkle the top with remaining sugar.

Bake in the preheated oven for 45 minutes, until the top is light brown.


Barbara Silverstein
Barbara Silverstein

Barbara Silverstein is a Toronto-area journalist and an award-winning food writer. She was a long-time contributor to The Canadian Jewish News. Her articles have also appeared in Homemaker’s Magazine, The Toronto Star, The Globe and Mail, and Tablet Magazine.

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