Harriet S. Kessler

Harriet S. Kessler, 86, of Providence House in Brighton passed away on Wednesday, October 24, 2018. She was the beloved wife of the late Nelson S. Kessler, with whom she shared 55 years of marriage. They resided in Swampscott for 53 of those years and were long-standing members of Temple Sinai in Marblehead, where Harriet loved taking part in the Temple Sisterhood. Harriets family was her greatest joy and she loved being with them, cooking for them and making wonderful gatherings where all were welcome. She will forever be remembered for her gracious ways, her devotion to her four daughters and the many life lessons she served up with her legendary chicken soup, matzoh balls, chopped liver, kugel, brisket, tzimmes and chocolate cake (see recipe below). She could even make a perf- ect Passover sponge cake after tenaciously trying three or four until one was light enough to float away. She was the proud mother of four daughters and loving sons-in-law; Helene M. Kessler and her husband John Hall, Judith S. Kessler and her husband Lee Arthurs, Marsha A. Kessler and her husband David Golden, and Amy R. Kessler. She was the cherished grandmother of Rebecca, Eliana, Adam, Kes, Noah, Evelyn, Irene, Ian and Emma. Born in Revere, she was the daughter of the late Ephraim and Mildred Itzkowitz. Sister of the late Louise (Itzkowitz) Noveletsky and Arthur Itzkowitz. She worked for many years in the Stanley School Library in Swampscott as well as the Swampscott Town Hall. Funeral services were held at Levine Chapels, Brookline on Friday, October 26. Burial followed at Temple Sinai of Marblehead Ceme- tery, Danvers. In lieu of flowers, contributions in her memory may be made to the Myasthenia Gravis Foundation of Amer- ica, www.myasthenia.org. Grandmas famous chocolate cake recipe to be served for any occasion for a party of one or more; Preheat oven to 350 degrees grease a tube pan thoroughly. Mix together by hand until smooth: 1 package chocolate cake mix 1 package instant chocolate pudding mix 4 eggs 2/3 cup plain yoghurt or sour cream 1/2 cup oil 3/4 cup - 1 cup water (enough so the cake batter mixes easily but is not runny) Then add 1 package mini chocolate chip morsels and mix thoroughly (save some for eating while you are waiting for the cake to cook) Pour batter into prepared pan and cook for 1 hour until set. Let cool for at least half an hour before removing from pan. Great with a lot of whipped cream, berries, extra chocolate and all your favorite peeps.