about two and a half feet. The bagel, which originated in Poland, is a popular Ashkenazi food and became widespread in the United States. Meat and fats Gebratenes (roasted meat), chopped meat and essig-fleisch (vinegar meat) are favorite meat recipes. The essig or, as it is sometimes called, honig or sauerbraten, is made by adding to meat which has been partially roasted with some sugar, bay leaves, pepper, raisins, salt and a little vinegar. Knish is a snack food consisting of a meat or potato filling covered with dough that is either baked or grilled. A popular dish among Ashkenazim, as amongst most Eastern-Europeans, is pierogi (which are related to but distinct from kreplach), often filled with minced beef. Kishka is a popular Ashkenazi dish traditionally made of stuffing of flour or matza meal, schmaltz and spices. The rendered fat of chickens, known as schmaltz, is sometimes kept in readiness for cooking use when needed. Gribenes or "scraps", also called griven, the cracklings left from the rendering process were one of the favorite foods in Eastern Europe. Schmaltz is eaten spread on bread. A spread of chopped liver, prepared with onions and often including gribenes, is a popular appetizer, side dish, or snack, especially among Jews on the eastern coast of North America. It is usually served with rye bread or crackers. Brisket is also a popular Ashkenazi dish of braised beef brisket. Holishkes, stuffed cabbage, also known as the cabbage roll, is also a European Jewish dish that emerged from more impoverished times for Jews. Because having a live cow was more valuable than to eat meat in the Middle Ages, Jews used fillers such as breadcrumbs and vegetables to mix with ground beef. This gave the effect of more meat being stuffed into the cabbage leaves. Sweets and confections Teiglach, traditionally served on Rosh Hashanah, the Jewish New Year, consists of little balls of dough (about the size of a marble) drenched in a honey syrup. Ingberlach are ginger candies shaped into small sticks or rectangles. In Europe, jellies and preserves made from fruit juice were used as pastry filling or served with tea. Among the poor, jelly was reserved for invalids, hence the practice of reciting the Yiddish saying (May we not have occasion to use it) before storing it away. Flodni, a layered sweet pastry consisting of apples, walnuts, currants and poppy seeds, were a staple