Here are some of the basic laws pertaining to affixing a Mezuzah. If you have any special questions, please consult your local Rabbi.

1. Mezuzot are necessary for the doorrways of each room as well as for halways, whether for the home or business, either owned or rented.

2. Rooms which require Mezuzos may include attics, basements, laundry rooms, garages, walk-in closets, etc. (excluding bathrooms).

3. Once a Mezuzah is put up, it must remain up! Even if the occupant moves, they must leave the Mezuzah on, unless they know the newcomers are non-Jews.

4. uThe Mezuzah should be rolled with care from the left side to the right (so that the letters are

 Owing on the outside) and then wrapped in wax paper

5. It should then be placed into the case so that the letters are

facing outside and on top. (See Fig. A)

6. The case should be affixed to the right side of the doorpost (on the “entrance” side of the room) a third of the way down, and slanted top-side inward. (See Fig. B)

7. Before affixing the Mezuzah, the following Bracha should be made;


Hebrew Transliteration: Boruch Ato A-do-nai Elo-heinu Melech Ho-olom asher kidshonu b’mitzvotov v’tzivonu likboa Mezuzah.



Guideines and Instructions: A married woman customarily lights two candles and may add an additional one for each of her children. Single women light one candle. As soon as a young girl can grasp the idea of Shabbat and can receive the blessing (approximately 3 years olds, her mother should provide her with a candlestick and teach her to kindle the Shubba lights. The child should light before her mother in case she needs assistance. It is customary to put a few coins in a ‘pushka’ (charity box) before lighting candles. The correct time to Shabbat candles is 18 minutes before sunset every Friday. Young girls should light prior to this time.

Shabbat Lighting Firs light the candles. Then spread your hands out around the candles drawing your hands inward of the sanctity of Shabbat. You then cover your eyes and recite the following blessing “Bo-ruch A-toh Ado-noi E-lo-hei-nu  Me-lech Ho-lom  A-sher Ki-de-shu-nu Be-metz-vo-sov Vi-tzi-vo-mu Le-had-lik Ner Shel Sha-bos Ko-desh.” (Blessed are you, L-rd our G-d King of the universe, who has hallowed us through his commandments and has commanded us to kindle the lights of the holy Shabbat.) Uncover your eyes and behold the Shabbat lights. The time of lighting is considered especially propitious for praying G-d for health and happiness. The prayer is readily acceptable because it is offered during the performance of his great mitzvah of lighting Shabbat candles.

Caution: Shabbat candles must be lit before sunset. It is a desecration of the Shabbat to light candles after sunset.



  • TAHARAS HAMISHPACHA – Frequent the Mikvah. The blessing of every true Jewish Home. Family Purity. 
  • KEEPA KOSHER KITCHEN. Eat Kosher only.
  • Keep HOLY JEWISH BOOKS in your home. Chumash, Tehillim. Siddur. 
  • Study TORAH every day.
  • Have a MEZUZAH on the doorpost of every room.
  • Males 13& over put on TEFILLIN every weekday.
  • GIVE CHARITY TODAY (Except on Shabbos and Jewish Holidays). Regarding the Mitzvah of charity, our sages tell us when one helps the needy, the Almighty rewards the donor and his family in their needs.

Courtesy of the Montreal Jewish Magazine

  • 1½ tsp. salt
  • ¼ cup lukewarm water
  • 2 tbsp. sugar
  • 4 eggs
  • 2 tbsp. oil
  • 8 cups sifted all-purpose flour
  • 2 cups hot water
  • 2 cakes compressed yeast or

Add salt, sugar and oil to hot water; stir to dissolve. Dissolve yeast in lukewarm water, then add to slightly cooled first mixture. Add 3 of the eggs (well beaten), and stir in the flour, ½ cup at a time. Blend well, then turn dough out on lightly floured board or counter top and knead steadily for at least 10 minutes: press dough away with the palms of your hands, then fold over, press down, roll and work with fingers until dough is smooth and elastic and no longer sticks to your hands or the board.

Place dough in greased bowl, brush oil over top, cover with waxed paper or cloth towel, and set bowl in warm place (about 80°F) until tripled in bulk. Knead down again, allow dough to rise once more, then divide dough in half; cut each half into three equal parts. Roll these lengthwise to about 1 ½ inch thickness. Make braids of the three rolls, pinching together at the ends to seal. Place both braids on an oiled baking sheet and again allow to rise until more than doubled in bulk. Beat the fourth egg, brush over top of braided dough, then sprinkle with poppy or sesame seeds and bake in an oven preheated to 400°F for 20 minutes. Reduce heat to 375°F and continue baking an additional 40 minutes until crust is golden and crusty.

Before forming the loaves, take off a small piece of dough, and pronounce the appropriate blessing. Burn this portion in the oven. BLESSING FOR CHALLAH Baruch atah Adonai, Eloheinu melech ha-olam asher kidishanu b’mitz’votav v’tzivanu lehafrish challah. \

Blessed art Thou O Lord our G-d, King of the Universe, who hast sanctified us by His Commandments, and commanded us to separate challah from the dough.


  • 6 lbs. whole fish (freshwater variety such as whitefish, carp, yellow pike) or 3 ½ lbs. filleted mixed fish.
  • 1 large onion, minced
  • 1 medium carrot, grated
  • 1 tbsp. oil
  • 2 tsp. sugar
  • Salt & pepper to taste
  • 3 eggs
  • 1 cup ice-cold water

Fillet the fish, saving bones, skin, and head for the stock. (If using filleted mixed fish, ask butcher or fishmonger for 1 small whole fish or several fish heads for the stock).Chop fillets very fine or put through food grinder. Add the onion, grated carrot, oil, sugar, salt, and pepper to fish, blending well. Beat in eggs and cold water. Chill this mixture in refrigerator while preparing the stock, then form the mixture into balls, enclosing a small piece of carrot in each.


Place in a large kettle the reserved bones, skin, and head of fish along with 1 large onion, sliced, a diced carrot, 2 stalks of celery and 1 tablespoon of salt. Add 4 cups of water, bring to a boil and continue boiling for 5 to 10 minutes; simmer while preparing the fish balls. Remove skin, bones, and head from stock and discard them. Carefully drop fish balls into boiling stock, cook uncovered over low heat for 2 hours, adding 1 cup of cold water after the first hour. Cool slightly before removing fish balls to a bowl or platter. Stock may be strained over the balls and chilled. Serve either as an appetizer or entrée