Jewish food - cookbook

Maple

2010-02-08T15:02:00.000-08:00

Maple sugar icing

Boil two cups of maple sugar with one-half cup of boiling water until it threads from the spoon. Pour it upon the beaten whites of two eggs and beat until cold. Spread between layers and on top of cake. Do not make icings on cloudy or rainy days.

Maple mousse recipe

Whip one pint of cream until quite thick. Break two eggs into another bowl, beat until light and add gradually, one-half cup of maple syrup.
When the two are well mixed, whip them gradually into the cream. Pour the whole into a freezer can, without the dasher; cover; pack in ice and salt, and let stand for three hours.

Maple bisque recipe

Boil one cup of maple syrup until quite thick; beat yolks of three eggs; add to syrup while hot, stirring constantly until well mixed. Let cool.
Beat whites of eggs to a froth. Whip one pint of cream, mix all together; add one-half cup of chopped nuts. Have a pudding-mold buttered; see that the edges fit close. Pack in rock salt and ice four hours.

Tea

2010-02-08T14:53:00.000-08:00

Tea

Scald the tea-pot. Allow one teaspoon of tea to each person, and one
extra. When the water boils, pour off the water with which the pot was
scalded, put in the tea, and pour boiling water over it. Let it draw
three minutes. Tea should never be allowed to remain on the leaves. If
not drunk as soon as it is drawn, it should be poured off into another
hot tea-pot, or into a hot jug, which should stand in hot water.

Tea (Russian style)

Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons
of tea leaves, pour over it boiling water to one-fourth of the pot, and
let it stand three minutes. Then fill the pot entirely with boiling
water and let it stand five minutes. In serving dilute with warm water
to suit taste, or serve cold, but always without milk. A thin slice of
lemon or a few drops of lemon juice is allowed for each cup. Preserved
strawberries, cherries or raspberries are considered an improvement.

Russian iced tea

Make tea for as many cups as desired, strain and cool. Place in ice-box,
chill thoroughly and serve in tall glass with ice and flavor with loaf
sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon
preserved strawberries, raspberries, cherries or pineapple, or loaf
sugar may be flavored with lemon or orange and packed and stored in jars
to be used later to flavor and sweeten the tea. Wash the rind of lemon
or orange and wipe dry, then rub over all sides of the sugar.

Chicken on turkish style

2010-02-08T14:47:00.000-08:00

Chicken on turkish style

Brown a chicken, cover with water and season, cook until tender. When
chicken is tender; slash the skin of chestnuts, put them in oven and
roast, then skin them, put in chicken and let come to a boil and serve
with the chicken.

Stuffed chicken (turkish style)

Steam chicken and when it is almost tender stuff it with the following:
Take one-fourth pound of almonds, chopped; season with parsley, pepper
and salt to taste, add one tablespoon of bread crumbs and bind this with
one well-beaten egg. Put chicken in roasting-pan and roast until done.

Broth

2010-02-08T14:45:00.000-08:00

RICE BROTH

May be made either of beef or mutton, adding all kinds of vegetables.
Boil one-half cup of rice separately in a farina kettle. Strain the beef
or mutton broth. Add the rice and boil one-half hour longer, with
potatoes, cut into dice shape; use about two potatoes; then add the
beaten yolk of an egg. Strained stock of chicken broth added to this
soup makes it very palatable and nutritious for the sick.

MUTTON BROTH

Cut three pounds of neck of lamb or lean shoulder into small pieces;
cover closely and boil with three quarts of water, slowly, for two
hours; add two tablespoons well-washed rice to the boiling soup. Cook
an hour longer, slowly; watch carefully and stir from time to time.
Strain and thicken it with a little flour; salt and pepper to taste.
Particularly nice for invalids.

Matzoth dipped in eggs recipes

2009-03-17T12:19:00.000-07:00

Matzoth dipped in eggs recipe

Beat up as many eggs as are required. Into these dip matzoth that have been soaked in milk. Fry quickly to a light brown on both sides, lay on a large platter, sprinkle with a mixture of sugar, cinnamon and grated peel of a lemon. The more eggs used the richer matzoth this will be. Fry that in butter.

Matzoth dipped in 6 eggs recipe

Beat six eggs very light, add one-half tablespoon of salt. Heat two tablespoons of goose fat or olive oil in a spider. Break four matzoth into large, equal pieces. Dip each piece in the egg mixture and fry a light brown on both sides. Serve matzoth hot, sprinkled with sugar, cinnamon and a little grated lemon rind.

Spiced or pickled apples

2009-03-17T12:12:00.000-07:00

SPICED OR PICKLED APPLES KOSHER RECIPE

Pare the apples, "Pound Sweets" are best. Crab-apples may be pickled the same way, but do not pare. Leave on the stems and put into a kettle with alternate layers of sugar. Take four pounds of white sugar to nine pounds of fruit, and spice with an ounce of cinnamon bark and half an ounce of cloves, removing the heads. Heat slowly to a boil with a pint of water. Add the vinegar and spices, and boil until tender. Take out the fruit with a perforated skimmer and spread upon dishes to cool. Boil the syrup thick. Pack the apples in jars and pour the syrup over them boiling hot. Examine them in a week's time, and should they show signs of fermenting pour off the syrup and boil up for a few minutes, and pour over the fruit scalding, or set the jars (uncovered) in a kettle of cold water and heat until the contents are boiling, and then seal.

Pudding wine sauces

2009-03-17T12:08:00.000-07:00

Kosher Pudding wine sauce

Take one-half cup of white wine and one and one-half cups of water, put on to boil in double boiler and in the meantime beat up the yolks of two eggs very light, with two teaspoons of white sugar, some grated nutmeg or three small pieces of cinnamon bark, or the grated rind of half a lemon, and add a teaspoon of flour to this gradually. When perfectly smooth add the boiling wine, pouring very little at a time and stirring constantly. Return to boiler and stir until the spoon is coated.

Pudding wine sauce recipe, another

Melt one tablespoon of butter in a saucepan, stir in one tablespoon of flour, then add one-half cup of cold water, stirring constantly until smooth. Then add one cup of white wine, one ounce of chopped citron.
Remove from fire, let cool, flavor with one teaspoon each of pistache and vanilla. If desired, one teaspoon of red Curacao or Maraschino liquor can be added for flavoring.

Pudding chocolate sauces

2009-03-17T12:03:00.000-07:00

Easy Pudding chocolate sauce recipe

Dissolve one-half pound chocolate in one cup of water and sugar to taste, boil somewhat thick and flavor with vanilla.

Another Pudding chocolate sauce kosher recipe

Scald two cups of milk, add two tablespoons of cornstarch diluted with one-half cup of cold milk, and cook ten minutes over boiling water. Melt three squares of chocolate over hot water, add three tablespoons of sugar and three tablespoons of hot water. Stir until smooth, then add to cooked mixture. Beat the whites of three eggs until stiff, add three-fourths of a cup of powdered sugar. Add the yolks and stir into cooked mixture. Cool and add vanilla.

Bread pudding recipes

2009-03-17T11:53:00.000-07:00

Bread pudding recipe

Soak one and one-half cups of bread crumbs in a pint of sweet milk for half an hour. Separate the whites and yolks of two eggs, setting the whites in a cool place until needed. Beat the yolks with a half cup of sugar and add the grated peel of one lemon and stir into the bread crumbs. Put in some raisins and pour into a greased pudding dish and bake in a moderate oven, about half an hour. Beat the whites of the eggs to a stiff froth, adding half a cup of powdered sugar. And spread this on top of pudding and return to the oven and brown delicately. May be eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any kind may be used instead of bread. And ginger bread also is particularly nice, adding raisins and citron, and spreading a layer of jelly on the pudding before putting on the icing.

Black bread pudding recipe

Yolks of three eggs beaten with one cup of sugar. Add one teaspoon of cinnamon, pinch of cloves, and pinch of allspice. One cup of stale rye bread crumbs added gradually. Mix well and add beaten whites. Bake slowly. Half an hour before serving, add one cup of claret or white wine. Serve with sherry wine sauce or whipped cream.

Snowballs recipe - hesterliste

2009-03-11T19:40:00.000-07:00

SNOWBALLS (HESTERLISTE) recipe

Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon of sugar with one egg. Add one tablespoon of cream, one teaspoon of brandy and flour to make stiff dough. Work the whole together with a spoon until the flour is incorporated with the other ingredients and you have a dough easily handled. Break the dough in pieces about the size of a walnut; roll each piece out separately just as thin as possible without tearing (the thinner the better), make three lengthwise slashes in the centre of each piece of dough after rolling out.

Heat a large deep skillet about half full with boiling hot butter or Crisco, drop in the snowballs, not more than three at one time, brown quickly on one side, then on the other, turn carefully with a perforated skimmer as they are easily broken. Remove to a platter, sprinkle with powdered sugar and cinnamon and a few drops of lemon juice.

Frying tutorial

2009-03-11T19:31:00.000-07:00

Frying tutorial

Frying is cooking in very hot fat or oil, and the secret of success is to have the fat hot enough to harden the outer surface of the article to be fried immediately and deep enough to cover these articles of food. As the fat or oil can be saved and used many times, the use of a large quantity is not extravagant.

To fry easily one must have, in addition to the deep, straight-sided frying-pan, a frying-basket, made from galvanized wire, with a side handle. The bale handles are apt to become heated, and in looking for something to lift them, the foods are over-fried. The frying-pan must be at least six inches deep with a flat bottom; iron, granite ware or copper may be used, the first two are preferable. There must be
sufficient fat to wholly cover the articles fried, but the pan must not be too full, or there is danger of overflow when heavy articles are put in. After each frying, drain the fat or oil, put it into a receptacle kept for the purpose, and use it over and over again as long as it lasts. As the quantity begins to lessen, add sufficient fresh fat or oil to keep up the amount.

Always put the fat or oil in the frying-pan before you stand it over the fire.

Wait until it is properly heated before putting in the articles to be fried.

Fry a few articles at a time. Too many will cool the fat or oil below the point of proper frying and they will absorb grease and be unpalatable.

Put articles to be fried in the wire frying-basket and lower into the boiling hot fat or oil. Test the fat by lowering a piece of stale bread into it, if the bread browns in thirty seconds the fat is sufficiently hot.

Fry croquettes a light brown; drain over the fat, lift the frying-basket from the hot fat to a round plate, remove the articles from the basket quickly to brown paper, drain a moment and serve.

When frying fish or any food that is to be used at a milk meal, use oil. Olive oil is the best, but is very expensive for general use. Any other good vegetable oil or nut oil will do as substitute.

When the food is intended for a meat meal; fat may be prepared according to the following directions and used in the same manner as oil.

Horseradish sauce recipe

2009-03-11T19:26:00.000-07:00

HORSERADISH SAUCE recipe No. 1

Grate a good-sized stick of horseradish; take some soup stock and a tablespoon of fat, salt and pepper to taste, a little grated stale bread, a few pounded almonds. Let all boil up and then add the meat.

HORSERADISH SAUCE, No. 2

Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter of an onion in it, and fry light brown, then brown one tablespoon cracker meal or flour and add two tablespoons of grated horseradish.
Let this brown a bit, then add some soup stock, one tablespoon of brown sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of vinegar. Let cook a few minutes then add one more tablespoon of horseradish and if necessary a little more sugar or vinegar. Lay the meat in this sauce and cover on back of stove until ready to serve. If gas stove is used, place over the simmering flame.

Jewish kugel recipe

2009-02-05T14:00:00.000-08:00

Here are two nice kosher kugel recipes.

Abgeruehrter kugelhopf recipe

Soak one-half ounce of yeast or one cake compressed yeast in a very little lukewarm milk. Add a pinch of salt and one tablespoon of sugar, stir it up smooth and set back of the stove to rise. In the meantime rub a scant cup of butter and a scant cup of powdered sugar to a cream, add gradually the yolks of four eggs, one at a time and add also the grated peel of a lemon. Sift two cups of flour into a bowl, make a depression in the centre, pour in, the yeast, one cup of lukewarm milk, and make a light batter of this. Add the creamed butter and eggs and stir until it forms blisters and leaves the bowl clean. Take one-half cup of cleaned and seeded dark raisins and cut up some citron very fine. Dredge flour over them before adding, and if necessary, add more flour to the dough, which should be of the consistency of cup cake batter. Last add the stiffly beaten whites of the eggs. Place in a well-greased long or round pan with tube in centre. Let rise until double in bulk, and bake in moderate oven until browned and thoroughly done.

Matzoth kugel recipe

Soak three matzoth, heat two tablespoons of fat in a spider, press all the water out of the matzoth with your hands and dry them in the spider of heated fat; add about one-quarter pound of matzoth meal. Stir the matzoth and matzoth meal well with a large spoon; add by degrees the yolks of five eggs and two ounces of pounded almonds, and the grated peel of one-half lemon. Add also one large sour apple, grated, a pinch of salt, and last the stiffly-beaten whites of the eggs. Line a
kugeltopf well with fat, and pour about a quarter pound of hot fat over the kugel. Bake immediately; serve with wine sauce.

Jewish chicken croquettes recipe

2009-02-02T18:06:00.000-08:00

Jewish chicken recipe croquettes

Cook one half tablespoon of flour in one tablespoon chicken fat, add one half cup of soup stock gradually, and one-half teaspoon each of onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one and one-half cups of veal or chicken, chopped very fine, one pair of brains which have been boiled, mix these well, remove from the fire and add one well-beaten egg. Turn this mixture out on a flat dish and place in ice-box to cool. Then roll into small cones, dip in beaten egg, roll again in powdered bread or cracker crumbs and drop them into boiling fat, fry until a delicate brown. You just made Jewish chicken croquettes with a little help of this recipe.

Chicken croquettes another recipe

For Jewish chicken recipe croquettes, chop the chicken very fine, using the white meat alone, or the dark chicken meat alone, or both together. Season with salt, pepper, onion-juice, and lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or truffles are used with chicken, and a combination of two or more of them much improves the quality of the croquettes. And that's the recipe.

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photo by Rex Roof

Brisket jewish recipes

2009-01-31T09:53:00.000-08:00

Brisket of beef recipe (Brustdeckel)

If the brisket has been used for soup, take it out of the soup when it is tender and prepare it with a horseradish sauce, garlic sauce or onion sauce.

Onion sauce

Stew some finely-chopped onions in fat; you may add half a clove of garlic, cut extremely fine; brown a very little flour in this, season with salt and pepper and add enough soup stock to thin it.

Brisket of beef with sauerkraut

Take about three pounds of fat, young beef (you may make soup stock of it first), then take out the bones, salt it well and lay it in the bottom of a kettle, put a quart of sauerkraut on top of it and let it boil slowly until tender. Add vinegar if necessary, thicken with a grated raw potato and add a little brown sugar. Some like a few caraway seeds added.

Carrots with brisket of beef

Salt and pepper two pounds of fat brisket of beef and let stand several hours. Wash and scrape two bunches of carrots and cut in small cubes. Place in kettle with meat, cover with boiling; water and cook several hours or until the meat and carrots are tender, and the water is half boiled away. Heat two tablespoons of fat in a spider, let brown slightly, add two tablespoons of flour and gradually one cup of carrot and meat liquid. Place in kettle with meat and carrots and boil until carrots become browned.

Baked beans with brisket of beef, kosher recipe

Wash, pick over and soak overnight in cold water, two cups of navy beans. In the morning, drain and cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst. When done, drain beans and put in a pot with one and one-half pounds of brisket of beef. Mix one-half tablespoon of mustard; one teaspoon of salt, one tablespoon of molasses, two tablespoons of sugar, one-half cup of boiling water and pour over beans, and add enough more boiling water to cover them. Cover pot and bake slowly six or eight hours.

Smoked brisket of beef and eggs

Take slices of smoked breast of beef, brown in frying-pan; place on hot platter. Slip as many eggs as are needed in frying-pan and cook gently by dripping the hot fat over them until done. Place carefully on the beef slices and serve at once.

Fritters kosher recipes

2009-01-30T04:52:00.000-08:00

QUEEN FRITTERS

Put in a deep skillet on the fire one cup of water, one-fourth cup of fresh butter; when it comes to a boil, stir in one cup of sifted flour and continue stirring until the dough leaves the side of the skillet clean. Remove from the fire and when cool break in three eggs, one at a time, stirring continually. Add a little salt. Mix all well, then drop pieces about the size of a walnut into plenty of boiling butter or
Crisco and fry a light brown. Drain, make an opening in each, fill with preserves and sprinkle with sugar; serve at once.

VEGETABLE FRITTERS

Cook the vegetables thoroughly; drain them, chop fine and add to the batter. Drop in boiling hot fat, drain and dry on paper.

CORN FRITTERS

Grate two cups of corn from the cob. Ears that are too old for eating in the ordinary method will serve very well for this. Mix with the corn one egg, beaten light, a cup of sweet milk into which has been stirred a bit of soda the size of a pea, two teaspoons of melted butter, a pinch of salt and enough flour to make a thin batter. Beat well together and fry on a griddle as you would cakes for breakfast.

ERBSEN LIEVANZEN (DRIED PEA FRITTERS)

Boil one cup of dried peas, pass through a hair sieve, pour into a bowl, add two ounces of butter rubbed to a cream, add also some soaked bread (soaked in milk), stir all into a smooth paste. Add salt, one teaspoon of sugar, one yolk and one whole egg; one ounce of blanched and pounded almonds. If too thick add more egg, if too thin more bread. Fry a nice brown.

SQUASH FRITTERS

Two cups of boiled squash, half a cup of flour, one teaspoon of baking-powder, one egg and two tablespoons of milk. It is assumed that the squash has been prepared as a vegetable, with seasoning and a little butter, and what is here used is a cold, left over portion of the same.
Mix baking-powder with the flour and add to the squash; add milk and stir all together. Beat egg and stir in. Have hot fat in pan and drop fritters from spoon into pan. When browned on both sides remove to hot platter.

Cream soup recipes

2009-01-28T06:44:00.000-08:00

CREAM OF CELERY SOUP

Break three stalks of celery in one-inch pieces and pound in a mortar. Cook in double boiler with one slice of onion and three cups of milk for twenty minutes. Remove onion, heat two tablespoons of butter, add two tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of salt; first two-thirds of a cup, and gradually the rest of the celery broth, add one cup of cream; cook until smooth and serve at once.

CREAM OF ASPARAGUS SOUP recipe

Proceed as with cream of celery soup, substituting one-half bundle of fresh asparagus or an equal amount of canned for the stalk of celery.
Or, the tips of a bundle of asparagus may be cut off for table use and the remainder used for soup. In either case the asparagus will be better if mashed through a colander, thus removing the woody portions.

CREAM OF CAULIFLOWER SOUP

Take a solid head of cauliflower, scald it to take away the strong taste; separate the flowers and proceed as with cream of celery soup.

CREAM OF CORN SOUP

Take a can of corn or six ears of corn. Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in sufficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the liquor to the fire, and when boiling add the corn pulp and bay leaf. Cook fifteen minutes; add the cream sauce and serve.

CREAM OF HERRING SOUP (RUSSIAN STYLE recipe)

Place two cups of milk, two cups of water, one small onion, salt and pepper to taste in a saucepan, and boil for ten minutes, add two herrings which have been previously soaked and cut in small pieces; cook until herring is tender.

MILK, OR CREAM SOUP

Heat a quart of milk or cream, add a tablespoon of sweet butter and thicken with a spoon of flour or corn starch, wet with cold milk. Pour, boiling, over pieces of toasted bread cut into dices; crackers may also be used.

Lentil soup recipe

2008-10-04T07:53:00.000-07:00

LENTIL SOUP (LINZEN)

Soak two cups of lentils over night in cold water. Drain and add to a
sliced onion which has been browned in two tablespoons of drippings;
when these have been fried for five minutes, add three stalks of celery
cut in small pieces or some celery seed, pepper and salt to taste, and
two quarts of warm water, boil all these slowly, stirring occasionally
until the lentils are quite soft. Pass all through a sieve, return to
saucepan heat again and serve.

LENTIL SOUP (another way)

Made same as Dried Pea Soup. One cup of strained tomatoes may be added
or small slices of sausage.

Fruit salad recipes

2008-04-25T16:18:00.000-07:00

HUNGARIAN FRUIT SALAD

Mix together equal parts of banana, orange, pineapple, grapefruit and one-half cup of chopped nuts. Marinate with French dressing. Fill apple or orange skins with mixture. Arrange on a bed of watercress or lettuce leaves. Sprinkle with paprika.

NUT SALAD

Make a plain grape-fruit salad. When you have it ready to serve, cover the top thickly with finely chopped almonds or pecans mixed. Pour over French dressing.

RUSSIAN FRUIT SALAD

Peel and pit some peaches, cut in slices and add as much sliced pineapple, some apricots, strawberries and raspberries, put these in a dish. Prepare a syrup of juice of two lemons, two oranges, one cup of water and one pound sugar, a half teaspoon of powdered cinnamon, grated rind of lemon, add one cup red wine and a half glass of Madeira, arrak or rum. Boil this syrup for five minutes, then pour over the fruit, tossing the fruit from time to time until cool. Place on ice and serve cold.

White bread recipe

2008-04-24T13:31:00.000-07:00

Kosher WHITE BREAD

Set the dough at night and bake early in the morning; take one-half cake of compressed yeast, set in a cup of lukewarm milk or water adding a teaspoon of salt and a tablespoon of sugar. Let this rise, if it does not, the yeast is not fresh or good. Measure eight cups of sifted flour into a deep bread bowl, add one teaspoon of salt; make a depression in the centre, pour in the risen yeast and one cup of lukewarm milk or water. In winter be sure that the bowl, flour, milk, in fact everything has been thoroughly warmed before mixing. Mix the dough slowly with a wooden spoon and then knead as directed.

This amount will make two loaves, either twisted or in small bread pans. Bake forty-five minutes in a moderate oven.

If the bread is set in the morning use a cake of compressed yeast and bake the loaves in the afternoon.

Kindlech recipe

2008-04-24T13:26:00.000-07:00

KINDLECH

Into a large bowl sift one pound of fine flour. Make a depression in the centre and pour into it one yeast cake dissolved in a little milk. Let this remain until the milk and yeast have risen a little. Stir in the surrounding flour together with three well-beaten eggs, a quarter of a pound of butter, six ounces of sugar, a pinch of salt and two cups of lukewarm milk. Knead the whole into a smooth dough.

Roll this out very lightly on a well-floured board, brush over with a feather dipped in melted butter and strew thickly with chopped almonds, sultanas and currants. Next fold over about three fingers' width of the dough. Brush the upper surface of this fold with melted butter and strew with mixed fruit and almonds. Fold over again and repeat the operation until the whole of the dough is folded up in layer somewhat resembling a flattened, roley poley pudding. Brush the top well with another
feather dipped in beaten egg and cut the whole into thick slices or fingers. Let them stand for half an hour and then bake for an hour in a rather slow oven.

Wafers recipes

2008-04-23T16:51:00.000-07:00

ONE-EGG WAFFLES

Mix one and one-half cups of flour, one teaspoon of baking powder, one-quarter teaspoon of salt; add one and three-fourths cups of milk, add the milk slowly; then one well-beaten egg and two tablespoons of melted butter; drop by spoonfuls on a hot buttered waffle iron, putting one tablespoon in each section of the iron. Bake and turn, browning both sides carefully; remove from the iron; pile one on top of the other and serve at once.

THREE-EGG WAFFLES

Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon of salt, and sift these ingredients; add the yolks of three eggs beaten and stirred into one and one-fourth cups of milk; then add one tablespoon of melted butter and fold in the whites of the eggs. Bake and serve as directed under One-Egg Waffles.

PLAIN WAFERS

Sift one cup of flour and one teaspoon of salt together. Chop in one tablespoon of butter, and add milk to make a very stiff dough; chop thoroughly and knead until smooth; make into small balls and roll each one into a thin wafer. Place in shallow greased and floured pans and bake in a hot oven until they puff and are brown.

GINGER WAFERS

Take one cup of butter, one cup of sugar, one cup of molasses, half a cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger, and flour enough to make a dough stiff enough to roll out thin. Shape with cutter and bake in quick oven.

Peach raspberries and other Fruit recipes

2008-04-23T08:25:00.000-07:00

PEACH COMPOTE

Pare the fruit, leave it whole and put on to boil with sweetened water. Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil the peaches until tender, then take up with a perforated skimmer and lay them in your fruit dish. Boil the syrup until thick, then pour over the peaches. Eat cold with sweet cream. Common cheap peaches make a very nice dessert, cooked in the above manner, clings especially, which cannot be used to cut up.

COMPOTE OF RASPBERRIES

Make a syrup of half a pound of sugar and half a cup of water, put into it one quart of berries which have been carefully picked and washed. Boil up once. Serve cold.

BAKED RHUBARB

Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with flour and put in baking dish with one cup of sugar sprinkled over. Bake in moderate oven three-quarters of an hour. Very nice served hot as a vegetable, or cold as a sauce.

FIG SAUCE

Stew figs slowly for two hours, until soft; sweeten with loaf sugar, about two tablespoons to a pound of fruit; add a glass of port or other wine and a little lemon juice. Serve when cold.

WATERMELONS

Use only those melons that are perfectly ripe. Do not select those that are very large in circumference; a rough melon with a bumpy surface is the best. Either cut in half or plug and fill with the following: Put on to boil some pale sherry or claret and boil down to quite a thick syrup with sugar. Pour this into either a plugged melon or over the half-cut melon, and lay on ice for a couple of hours before serving. If you use claret you may spice it while boiling with whole spices.

Soups - Julienne, tomato, sour and leak soup

2008-04-23T08:21:00.000-07:00

JULIENNE SOUP

Have soup stock ready. Boil in water until tender one cup green peas, three carrots cut up in small pieces, and some cabbage chopped fine.
Brown two tablespoons of flour in a skillet in hot fat, then stir in the vegetables. Fry some livers and gizzards of fowls, if handy, and add, then stir in the strained soup stock.

LEEK SOUP

Put a small piece of butter in saucepan and then six or eight leeks cut in small pieces. Keep turning for about five minutes so they will get brown; add water for amount desired; season with salt and pepper and put in piece of stale bread. Strain through the strainer. Put in croutons and serve with grated cheese.

TOMATO SOUP WITH RICE

Brown slightly one minced onion in one tablespoon of butter, add one can of tomatoes or a quart of medium sized tomatoes cut in small pieces, season with salt, pepper, one tablespoon of sugar and a pinch of paprika. Simmer a half hour, strain and thicken with one tablespoon of flour moistened with cold water, add the strained tomatoes and one cup of boiled rice; let come to a boil and serve.

COLD SOUR SOUP

Take a pound of sour grass (sorrel), remove leaves, wash well, cut and squeeze well. Peel three potatoes, mince a bunch of young onions, salt and set on to boil, when boiling add the sour grass and let boil well, add two tablespoons of sugar, and a bit of sour salt, let simmer a bit, afterward add two well-beaten eggs. Do not boil this soup after adding the eggs. This soup is to be eaten cold. It can be kept for some time in jars.

PARVE, COOKIE AND PIE DOUGH

2008-03-02T16:02:00.000-08:00

PARVE, COOKIE AND PIE DOUGH

Sift into a mixing-bowl one and one-half cups of flour and one-half teaspoon of baking-powder. Make a depression in the centre; into this pour a generous half cup of oil and an exact half cup of very cold (or ice) water; add pinch of salt, mix quickly with a fork, divide in two portions; do not knead, but roll on a well-floured board, spread on pans, fill and bake at once in a quick oven.

No failure is possible if the formula is accurately followed and these things observed; ingredients cold, no kneading or re-rolling; dough must not stand, but the whole process must be completed as rapidly as possible.

Do not pinch or crimp the edge of this or any other pie. To do so makes a hard edge that no one cares to eat. Instead, trim the edges in the usual way, then place the palms of the hand on opposite sides of the pie and raise the dough until the edges stand straight up. This prevents all leakage and the crust is tender to the last morsel.

Green pea soup and other

2008-03-01T13:20:00.000-08:00

OXTAIL SOUP

Wash two large oxtails and cut into pieces. Cut one onion fine and fry
in one tablespoon of drippings. When brown, add oxtails to brown, then
put into soup kettle with four quarts cold water. Add one tablespoon of
salt, one tablespoon of mixed herbs, four cloves, four peppercorns.
Simmer for three or four hours. Skim off fat, strain. Vegetables cut
into fancy shapes and boiled twenty minutes may be added.

GREEN PEA SOUP

Make your soup stock as usual, adding a pint of washed pea-pods to the
soup. Heat a tablespoon of drippings, put in the peas, with a little
chopped parsley, cover closely and let simmer; keep adding soup stock
when dry. When the peas are tender put into the strained soup. Season
with one teaspoon of salt and two teaspoons of sugar, add drop dumplings
to this soup before serving.

PIGEON SOUP

Make a beef soup, and an hour before wanted add a pigeon. Boil slowly,
with all kinds of vegetables, provided your patient is allowed to have
them. Strain, add the beaten yolk of an egg, salt to taste.

TURKEY SOUP

Cut up any bones or meat of cold turkey, and cook like soup made of
left-over chicken and chicken bones.

OKRA GUMBO SOUP (SOUTHERN)

Take one quart of ripe tomatoes, stew with one quart of okra, cut into
small rings. Put this on to boil with about two quarts or water and a
piece of soup meat (no bone), chop up an onion, a carrot and a sprig of
parsley, add this to the soup. Fricassee one chicken with some rice,
dish up with the soup, putting a piece of chicken and one tablespoon of
rice into each soup plate before adding the soup. Let the soup simmer
four or five hours; season with salt and pepper. A little corn and Lima
beans may be added; they should be cooked with the soup for several
hours. Cut the soup meat into small cubes and leave in the soup to
serve.

TCHORBA--TURKISH SOUP

Take one pound of meat, cover with water and boil till meat is tender.
Boil rice in another pan until it is creamy, when ready to serve, add
one beaten egg and juice of half a lemon.

Broken rice is best for this dish.

BARLEY SOUP

Take one cup of barley, two onions cut fine, one-half cup of carrots
diced, one teaspoon of salt, pepper to taste; add two quarts of water
and simmer two or three hours. When water has evaporated add soup; if
you are making fresh soup, keep adding the "top soup," strained, to the
barley and let boil until tender, one-half cup of celery root boiled
with the barley improves the flavor.

DRIED PEA SOUP

Soak one cup of picked and cleaned dried split peas in cold water over
night, drain, put on with two quarts cold water, a smoked beef-cheek or
any other smoked meat; let boil slowly but steadily four hours or more;
add one-half cup of celery, diced, one small onion cut fine, one
teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and
peas are tender. Remove meat when tender. Skim fat off the top of the
soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon
of flour and gradually the rest of the soup. Season to taste and serve
with the smoked meat, adding croutons.

SANDWICHES

2008-02-28T06:35:00.000-08:00

Bread should be twenty-four hours old and cut in thin, even slices. If fancy forms are desired, shape before spreading with butter. Cream butter and spread evenly.

ANCHOVY SANDWICHES

Pound the anchovies to a paste and mix with an equal quantity of olives stoned and finely chopped.

CELERY SANDWICHES

Two cups of chopped celery, two tablespoons of chopped walnuts, two tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing. Spread between slices of thin buttered bread.

FISH SANDWICHES

Spread one piece of bread with any kind of cold fish that has been shredded and mixed with tartar sauce. Then put a lettuce leaf on that and then a slice of hard-boiled egg that has been dipped in tartar sauce. Cover with a slice of buttered bread.

NUT AND RAISIN SANDWICHES

Take equal quantities of nuts and raisins. Moisten with cream or grape juice and spread on thin slices of bread.

BROWN BREAD SANDWICHES

Season one cup of cottage cheese with salt, cayenne, and add one pimento cut in shreds. Cut white and brown bread in finger lengths about one inch wide. Spread with cheese mixture and place a brown and white slice together.

CHEESE AND NUT SANDWICHES

Cut thin rounds from rye bread. Spread with the following mixture: take one cream cheese, rub to a cream, season to taste with salt and paprika, add one stalk of chopped celery, and one-fourth cup of chopped nut meats. Spread on buttered bread and place a slice of stuffed olive on top, in the centre of each piece of bread.

DATE AND FIG SANDWICHES

Wash equal quantities of dates and figs; stone the dates. Add blanched almonds in quantity about one-fourth of the entire bulk. Then run the whole mixture through a food chopper. Moisten with orange juice and press tightly into baking-powder tins. When ready to use, dip the box in hot water. Turn out the mixture. Slice and place between thin slices of buttered bread.

FIG SANDWICHES

Remove the stems and chop the figs fine. Put in a double boiler with a little water and cook until a paste is formed. Add a few drops of lemon juice. Set aside; when cool spread on thin slices of buttered bread.

CHESTNUT SANDWICHES

One slice each of white and brown bread, cut thin and buttered, and spread with chestnuts that have been boiled tender, peeled and rubbed through a sieve, then mashed with hard-boiled eggs to a paste and moistened with Mayonnaise.

SALMON AND BROWN BREAD SANDWICHES

Flake one cup salmon and rub it to a paste. Add mustard, salt, and cayenne. Spread on the bread, cover with a layer of thin slices of cucumber, then another piece of bread, press lightly and arrange with sprigs of parsley on the platter.

WHITE AND BROWN BREAD SANDWICHES

If a novel sandwich is wanted, butter alternate slices of brown and white bread and pile them one above the other in a loaf. Cut the new loaf across the slices, butter them and pile them so that when this second loaf is cut, the slices will be in white and brown blocks. Press the slices very closely together before cutting at all.

RIBBON SANDWICHES

Cut two, slices of white bread and two of brown. Butter three and spread with a thick paste made of hard-boiled egg very finely chopped and mixed with mayonnaise dressing. Build the slices up one above the other, alternating brown and white, and placing the unbuttered slice on top.
Before serving, slice down as you would a layer cake.

RUSSIAN SANDWICHES

Spread bread with thin slices of Neufchatel cheese, cover with finely chopped olives moistened with mayonnaise dressing.

SURPRISE SANDWICHES

Take orange marmalade, pecan nuts and cream cheese in equal quantities and after mixing thoroughly spread on thin slices of buttered bread.

CHICKEN SANDWICHES

Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, adding a few hard-boiled eggs, which have been minced to a powder. Mix all into a soft paste. Then cut thin slices of bread, spread the chicken between the slices (if desired you may add a little mustard); press the pieces gently together.

CHICKEN SANDWICHES WITH MAYONNAISE

Grind up chicken in meat chopper. To each cup of chicken add one
tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into
soft paste, and put in finger-rolls.

DEVILED TONGUE SANDWICHES

Grind up tongue (root will do) in meat chopper; to a cup of ground
tongue add one teaspoon of mustard, one tablespoon of soup, and one
teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut
very thin.

MINCED GOOSE SANDWICHES

Take either boiled or roast goose (which has been highly seasoned) and
mince in a chopping bowl, add one or two pickles, according to quantity,
or a teaspoon of catsup. Spread thin slices of bread or nice fresh
rolls, with a thin coating of goose oil, slightly salted, then spread
the minced goose and cover with a layer of bread which has been
previously spread.

VEAL SANDWICHES

May be prepared as above, or slice the veal in thin slices and spread
with mustard.

BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES

Remove the crust from the bread (unless it is very soft), place the
slices of tongue (cut very thin) and lettuce leaves between the
slices.

Few appetizers

2007-12-24T03:25:00.000-08:00

STUFFED YELLOW TOMATOES

Take small yellow tomatoes, scrape out the centre and fill with caviar. Serve on lettuce or watercress.

A DELICIOUS APPETIZER

Take as many slices of delicately browned toast as people to serve, several large, firm tomatoes sliced, one green pepper, and store cheese. Place a slice of tomato on each slice of toast and season with salt and pepper and a dot of butter. Place several long, curly strips of pepper around the tomato, and cover with a thin slice of the cheese. Place in the oven until the cheese is melted. Serve piping hot.

CELERY RELISH

Boil about six pieces of celery root. When soft, peel and mash. Season with salt, pepper, a little onion powder, a teaspoon of home-made mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on the top of the pyramid, and on top of that either a little well-seasoned caviar or some sardellen butter shaped in a pastry bag. Serve on a slice of beets and a lettuce leaf.

SARDELLEN

Take one-quarter pound salted sardellen and soak in water over night. Bone the next morning, put in cloth and press until dry; chop very fine, almost to a paste; take one-half pound sweet butter, stir to a cream and add the sardellen. Serve on toasted cracker or bread. Sprinkle with the grated yellow and grated white of egg.

STRAWBERRY COCKTAIL

Slice five or six large strawberries into each glass and squeeze over them the juice of an orange. At serving time add one heaping teaspoon of powdered sugar and one tablespoon of shaved ice.

MUSK MELONS

Cut melon in half, seed and put on ice one hour before serving. When ready to serve, fill with crushed ice and sprinkle with, powdered sugar.
Allow one-half melon for each person. Very refreshing for summer luncheons or dinners. For dinner serve before soup.

FILLED LEMONS

Select good-sized lemons; cut off tip to stand the lemon upright; cut top for cover. Scoop out all the lemon pulp, and put in a bowl; put shells in a bowl of cold water. For six lemons take one box of boneless sardines, six anchovies, and two green peppers, cut very fine. Wet with lemon-juice until moist; fill in shells after wiping dry; insert a pimento on top; put on cover of lemon; serve on doily with horseradish and watercress.

RED PEPPER CANAPES

Mix together two chopped hard-boiled eggs, one tablespoon of chopped red peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two tablespoons of grated American cheese with sufficient melted butter to form a paste; spread over the rounds of fried bread and place in a very hot oven for about three minutes. Serve on a folded napkin, garnished with watercress.

SALTED PEANUTS

Shell and skin freshly roasted peanuts and proceed as in salting almonds.

SALTED ALMONDS

Pour boiling water on the almonds; cool and remove the skins; dry thoroughly and brown in a hot oven, using a half tablespoon of butter or olive oil (preferably the oil) to each cup of nuts, which must be shaken frequently. When brown, sprinkle well with salt and spread on paper to dry and cool.

A still easier way to prepare the nuts is to cook them over the fire, using a larger quantity of olive oil. As the oil can be saved and used again, this method is not necessarily extravagant.

Some torte recipes

2007-08-02T10:55:00.000-07:00

DOBOS TORTE

Cream yolks of six eggs with one-half pound of powdered sugar; add three-fourths cup of flour sifted three times; then add beaten whites of six eggs lightly and carefully into the mixture. Butter pie plates on under side and sprinkle with flour lightly over the butter and spread the mixture very thin. This amount makes one cake of twelve layers.
Remove layers at once with a spatula.

*Filling.*--Cream one-half pound of sweet butter and put on ice immediately; take one-half pound of sweet chocolate and break it into a cup of strong liquid coffee; add one-half pound of granulated sugar and let it boil until you can pull it almost like candy; remove from fire and stir the chocolate until it is quite cold. When cold add the chocolate mixture to the creamed butter. This filling is spread thin
between the layers, spread the icing thicker on top and sides of the cake. This is very fine, but care must be taken in baking and removing the layers, as layers are as thin as wafers. Bake and make filling a day or two before needed.

BROD TORTE

Take six eggs, seven tablespoons of granulated sugar, seven tablespoons of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon of allspice, one tablespoon of jelly, grated rind and juice of one lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half wine glass of brandy. Beat yolks of eggs well and add sugar and beat until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and brandy. Then add beaten whites, and bake slowly about forty minutes.

RYE BREAD TORTE

Beat the yolks of four eggs very light with one cup of sugar; add one cup of sifted dry rye bread crumbs to which one teaspoon of baking-powder and a pinch of salt have been added. Moisten one-half cup of ground almonds with two tablespoons of sherry, add and lastly fold in the beaten whites of eggs. Bake in ungreased form in moderate oven.

ZWIEBACK TORTE

Beat the yolks of six eggs with one and one-eighth cups of sugar, add one-half box of zwieback, which has been rolled very fine, add one teaspoon of baking-powder, season with one tablespoon of rum or sherry wine and one-half teaspoon of bitter almond extract. Lastly fold in the stiffly-beaten whites of the six eggs and bake in ungreased form in moderate oven three-quarters of an hour.

CHOCOLATE BROD TORTE

Separate the yolks and whites of ten eggs. Beat the yolks with two cups of pulverized sugar. When thick add one and three-fourth cups of sifted dry rye bread crumbs, one-half pound of sweet almonds, also some bitter ones, grated or powdered as fine as possible, one-fourth pound of citron shredded fine, one cake of chocolate grated, the grated peel of one lemon, the juice of one orange and one lemon, one tablespoon of
cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a wine glass of brandy. Bake very slowly in ungreased form. Frost with a chocolate icing, made as follows: Melt a small piece of chocolate. Beat the white of an egg stiff with scant cup of sugar, and stir into the melted chocolate and spread with a knife.

How long to bake cake

2007-08-02T10:45:00.000-07:00

TIME-TABLE FOR BAKING CAKES

Sponge cake, three-quarters of an hour.
Pound cake, one hour.
Fruit cake, three and four hours, depending upon size.
Cookies, from ten to fifteen minutes. Watch carefully.
Cup cakes, a full half hour.
Layer cakes, twenty minutes.

Make an cake with just one egg

Cream one-fourth cup of butter with one-half cup of sugar, add sugar gradually, and one egg, well-beaten. Mix and sift one and one-half cups of flour and two and one-half teaspoons of baking-powder, add the sifted flour alternately with one-half cup of milk to the first mixture; flavor with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with chocolate frosting.

LITTLE FRENCH CAKES

Beat one-fourth cup of butter to a cream with one-fourth cup of sugar and add one cup of flour. Stir well and then add one egg which has been beaten into half a pint of milk, a little at a time. Fill buttered saucers with the mixture, bake and when done, place the cakes one on top of another with jam spread between.

How to make Cup cake?

Cream one cup of butter with two cups of sugar and add gradually the yolks of four eggs, one at a time. Sift three cups of flour, measure again after sifting, and add two teaspoons of baking-powder in the last sifting. Add alternately the sifted flour and one cup of sweet milk. Add last the beaten whites of the eggs. Flavor to taste. Bake in loaf or jelly-tins.

Gold cake recipe

Take one cup of powdered sugar, one-half cup of butter rubbed to a cream; add yolks of six eggs and stir until very light. Then sift two cups of flour with one and one-half teaspoons of baking-powder sifted in well (sift the flour two or three times). Grate in the peel of a lemon or an orange, add the juice also, and add three-quarters cup of milk alternately with the flour. Bake in moderate oven.

MARBLE cake recipe

Take two cups of sugar, one cup of butter, four eggs (yolks), one cup of milk, three cups of flour, and three teaspoons of baking-powder (scant).
Cream the butter and sugar, and add the yolks of eggs. Then add the milk, flour, baking-powder, and the beaten whites of the eggs; flavor with lemon. To make the brown part; take a square of bitter chocolate and melt above steam, and mix with some of the white; flavor the brown with vanilla. Put first a tablespoon of brown batter in the pan, and then the white. Bake in quick oven thirty-five minutes.

Learn how to make lemon cake

Rub to a cream one-half cup of butter with one and one-half cups of pulverized sugar and add gradually the yolks of three eggs, one at a time, and one-half cup of sweet milk. Sift two cups of flour with one teaspoon of baking-powder, add alternately with the milk and the stiffly-beaten whites of three eggs. Add the grated peel of one-half
lemon and the juice of one lemon. Bake in moderate oven thirty minutes.

How to make pudding souces

2007-07-14T06:47:00.000-07:00

BRANDY SAUCE

Take one cup of water, a quarter glass of brandy, one cup of sugar, juice of half a lemon. Boil all in double boiler. Beat the yolks of two eggs light, and add the boiling sauce gradually to them, stirring constantly until thick.

CARAMEL SAUCE

Put one cup cut loaf sugar in a saucepan on the stove without adding a drop of water. Let it melt slowly and get a nice brown without burning.
Beat the yolks of three eggs until light, stir in two cups of sweet milk, and when the sugar is melted, stir all into the saucepan and continue stirring until the sugar is dissolved and the sauce is somewhat thickened; then remove from the fire, add one teaspoon of vanilla essence, put in a bowl and put the stiffly-beaten whites of eggs on top.
Serve with puddings, cakes or fritters.

CHOCOLATE SAUCE

Dissolve one-half pound chocolate in one cup of water and sugar to taste, boil somewhat thick and flavor with vanilla.

FOAM SAUCE

Cream one-quarter cup of butter with one cup of powdered sugar, until very light. Add separately the unbeaten whites of two eggs, stirring briskly and beat again. Add one teaspoon of vanilla and one-half cup of hot water. Pour in sauceboat, and place boat in a pan of boiling water on stove, until it becomes frothy then serve immediately.

FRUIT SAUCES

Wash the fruit well, then put on the stove in a saucepan without adding any more water. Cover with a lid, and let the fruit get thoroughly heated all through until it comes to a boil, but do not boil it. Stir occasionally.
When well heated, mash the fruit well with a wooden potato masher, then strain through a fine sieve, being careful to get every drop of substance from the fruit.
Sweeten the juice with sugar to taste, add a few drops of wine or lemon juice, put back on the stove, and cook until it thickens, stirring occasionally. Serve with cake, fritters or puddings.
Blackberries, strawberries or raspberries, make a nice sauce.

HARD SAUCE

Take one cup of sugar, one-half cup of sweet butter and stir to a cream. Flavor with grated lemon peel or essence of lemon. Make into any shape desired and serve.

Give me some strudel recipes

2007-07-14T06:44:00.000-07:00

RAHM STRUDEL

Prepare the dough as for Apple Strudel as directed in the foregoing
recipe, drip one quart of thick sour milk on it lightly, with a large
spoon, put one cup of grated bread crumbs over the milk, add two cups of
granulated sugar, one cup of chopped almonds, one cup of raisins, and
one teaspoon of cinnamon, roll and place in well-buttered pan, put small
pieces of butter over the top, basting frequently. Serve warm with
vanilla sauce. One-half this quantity may be used for a small strudel.

MANDEL (ALMOND) STRUDEL

Prepare the dough as for Apple Strudel No. 2. Blanch one-half pound of
almonds and grind, when dried beat the yolks of four eggs light with
one-quarter pound of granulated sugar, add the grated peel of one lemon
and mix in the almonds. Spread over the dough with plenty of oil, butter
or fat and roll. Bake; baste very often.

CABBAGE STRUDEL

Heat one-half cup of goose-fat, add one medium-sized cabbage and let it
simmer until done, stirring constantly to keep from burning. While
cooling prepare strudel dough, fill with cabbage and one cup of raisins
and currants mixed, two cups of granulated sugar, one-half cup of
chopped almonds and one teaspoon cinnamon, roll and put little pieces of
grease on top; bake in hot oven and baste frequently. The pans in which
the strudel is baked must be greased generously. Serve this strudel hot.
This strudel may be made for a milk meal by substituting butter for fat.

QUARK STRUDEL (DUTCH CHEESE)

Make a strudel or roley-poley dough and let it rest until you have
prepared the cheese. Take half a pound of cheese, rub it through a
coarse sieve or colander, add salt, the yolks of two eggs and one whole
egg, sweeten to taste. Add the grated peel of one lemon, two ounces of
sweet almonds, and about four bitter ones, blanched and pounded, four
ounces of sultana raisins and a little citron chopped fine. Now roll out
as thin as possible, spread in the cheese, roll and bake, basting with
sweet cream.

STRUDEL AUS KALBSLUNGE

Wash the lung and heart thoroughly in salt water, and put on to boil in
cold water, adding salt, one onion, a few bay leaves and cook until very
tender. Make the dough precisely the same as any other strudel. Take the
boiled lung and heart, chop them as fine as possible and stew in a
saucepan with some fat, adding chopped parsley, a little salt, pepper
and mace, or nutmeg, the grated peel of half a lemon and a little wine.
Add the beaten yolks of two eggs to thicken, and remove from the fire to
cool. Roll out the dough as thin as possible, fill in the mixture and
lay the strudel in a well-greased pan; put flakes of fat on top and
baste often. Eat hot.

What can I do with potatoes

2007-07-11T05:10:00.000-07:00

POTATOES AND CORN

Butter well a deep baking dish, holding a quart or more. In the bottom
place a layer of potatoes, sliced thin, then a layer of corn, using
one-half the contents of a can. On this sprinkle a little grated onion
and season with salt, pepper and bits of butter. Add another layer of
potatoes, then the rest of the corn, seasoning as before, and cover the
whole with a layer of cracker crumbs. Dot well with butter, pour on milk
until it comes to the top, and bake three-quarters of an hour. Use
cooked potatoes, having them cold before slicing.

FRENCH FRIED POTATOES

Pare the potatoes and throw them into cold water until needed. Dry them
with a towel; cut into small pieces lengthwise of the potato; drop them
into hot fat and remove when lightly browned. It is better to fry only a
few at a time, letting those done stand in a colander in the oven to
keep hot. When all are done, sprinkle with salt and serve at once.

For variety; and for use in garnishing, cut the potatoes into balls,
using the vegetable cutter which comes for this purpose.

POTATOES WITH CARAWAY SEEDS

Boil medium-sized potatoes in their jackets until tender, peel while
hot. Put two tablespoons of butter or fat in spider, when hot add
potatoes, brown well all over. Drain, sprinkle with salt and one
teaspoon of caraway seeds and serve hot.

POTATOES AND PEARS

Heat two tablespoons of fat, add chopped onion and two tablespoons of
flour; when flour is brown, add 1-1/2 cups of water, stir and cook until
smooth, add salt, brown sugar and a little cinnamon to taste. Quarter
four medium-sized cooking pears, but do not peel, cook them in the brown
sauce, then add six medium, raw potatoes, pared, and cook until tender.

IMITATION NEW POTATOES

Buy a potato cutter at a first-class hardware store, and with it cut the
potatoes to the size of a hickory nut, and then fry or steam them. When
cooked they look just like new potatoes. They are especially nice to
garnish meats. You may also parboil and brown in fat, or boil and add
parsley as you would with new potatoes. The remainder of the raw
potatoes may be boiled and mashed or fried into ribbons.

POTATO RIBBON

Pare and lay in cold water (ice-water is best) for half an hour. Select
the largest potatoes, then cut round and round in one continuous
curl-like strip (there is also an instrument for this purpose, which
costs but a trifle); handle with care and fry a few at a time for fear
of entanglement, in deep fat.

Give me some Beans recipes

2007-07-11T05:08:00.000-07:00

STRING BEANS WITH TOMATOES

Cut off both ends of the beans, string them carefully and break into
pieces about an inch in length and boil in salt water. When tender drain
off this brine and add fresh water (boiling from the kettle). Add a
piece of butter, three or four large potatoes cut into squares, also
four large tomatoes, cut up, and season with salt and pepper. Melt one
tablespoon of butter in a spider, stir into it one tablespoon of flour,
thin with milk, and add this to the beans.

STRING OR WAX-BEANS, SWEET AND SOUR

Put the beans into sufficient boiling water to just cover them; cook for
one hour and a half to two hours, depending upon the tenderness of the
beans. Meanwhile, prepare for each quart of beans five sour apples;
peel, core and cut in pieces. When the beans are done, add the apples,
the thin peel of one lemon, the juice of one and one-half lemons, a
small teaspoon of salt, and two tablespoons of cider vinegar. Let the
apples cook on top of the beans until they are thoroughly done, then mix
well with a good quarter cup of granulated sugar. This dish will be
better by being served the next day warmed up.

SWEET SOUR BEANS

If you use canned string beans, heat some fat in a spider and put in one
tablespoon of flour; brown slightly; add one tablespoon of brown sugar,
a pinch of salt, some cinnamon and vinegar to taste; then add the beans
and let them simmer on the back of stove, but do not let them burn. The
juice of pickled peaches or pears is delicious in preparing sweet and
sour beans.

STRING OR GREEN SNAP BEANS

Cut off the tops and bottoms and "string" carefully; break the beans in
pieces about an inch long and lay them in cold water, with a little
salt, for ten or fifteen minutes. Heat one tablespoon of drippings in a
stew-pan, in which you have cut up part of an onion and some parsley;
cover this and stew about ten minutes. In the meantime, drain the beans,
put into the stew-pan and stew until tender; add one tablespoon of flour
and season with salt and pepper (meat gravy or soup stock will improve
them). You may pare about half a dozen potatoes, cut into dice shape,
and add to the beans. If you prefer, you may add cream or milk instead
of soup stock and use butter.

Lamb recipes

2007-07-11T05:02:00.000-07:00

LAMB AND MACARONI

Dilute one can of concentrated tomato sauce with one quart of water;
mince two medium-sized onions very fine and fry slowly in olive oil or
drippings until they are a golden brown, and add to tomatoes. Fry one
and one-half pounds of lean neck of lamb in a little drippings until the
meat is nicely browned all over and add to the tomatoes, season with one
clove of garlic, two bay leaves, two teaspoons of sugar, pepper and
salt, and let it simmer for about one and one-half hours, or until the
meat is tender and the sauce has become the consistency of thick cream.
Have ready some boiled macaroni, put in with the meat and stir well.
Serve hot.

Short ribs of beef may be cooked in the same manner.

LAMB STEW--TOCANE

Brown slices of leek or young onions in one tablespoon of drippings, add
neck or breast of lamb, cut in small pieces; season with white pepper,
salt and parsley; cook until tender, just before serving season with
dill.

KOHL-RABI WITH BREAST OF LAMB

Strip off the young leaves and boil in salt water. Then peel the heads
thickly, cut into round, thin slices, and lay in cold water for an hour.
Put on to boil a breast of mutton or lamb, which has been previously
well salted, and spice with a little ground ginger. When the mutton has
boiled one-half hour add the sliced kohl-rabi, and boil covered. In the
meantime, drain all the water from the leaves, which you have boiled
separately, and chop them, but not too fine, and add them to the mutton.
When done thicken with flour, season with pepper and more salt if
needed. You may omit the leaves if you are not fond of them.

STRING BEANS WITH LAMB

Take a small breast of lamb, two large onions, one-quarter peck of beans
(string and cut in long thin pieces); skin six large tomatoes, and add
two cups of water. Cook until the beans are tender, then add one
tablespoon of flour to thicken.

Curried and fricasseed eggs

2007-07-09T03:02:00.000-07:00

CURRIED EGGS

Melt four tablespoons of butter in a frying-pan, add one onion chopped
fine and cook until straw colored. Then add one tablespoon of curry
powder. Make a smooth paste of one-fourth of a cup of water and two
tablespoons of flour; add one tablespoon of lemon juice and one-half
teaspoon of salt. Add to the first mixture; boil five minutes. Arrange
six hard-boiled eggs in a border of rice and pour the dressing over all.

FRICASSEED EGGS

Take six hard-boiled eggs, remove shells. Roll them in flour, then in
egg to which has been added one-half teaspoon of oil, one-half teaspoon
of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a
little nutmeg and salt. When quite covered, roll in vermicelli that has
been broken into fine bits and fry in deep beef drippings. Serve with
the following sauce: One tablespoon of fat; one tablespoon of flour,
browned together; add one-half cup of white wine and a cup of bouillon.
Season with salt and cayenne and boil five minutes. Add one teaspoon
each of chopped chives and parsley, some chopped olives and mushrooms;
bring to a boil again and pour over the eggs.

Tomato recipes

2007-07-02T10:18:00.000-07:00

STEWED TOMATOES

Pour boiling water over the tomatoes; remove the skins; cut into small
pieces and place in a saucepan over the fire. Boil gently for twenty or
thirty minutes and season, allowing for each quart of tomatoes one
generous teaspoon each of salt and sugar and one tablespoon of butter.
If in addition to this seasoning a slice of onion has been cooked with
the tomatoes from the beginning, the flavor will be greatly improved.

CANNED TOMATOES, STEWED

Salt, pepper; add a lump of butter the size of an egg and add one
tablespoon of sugar. Thicken with one teaspoon of flour wet with one
tablespoon of cold water, stir into the tomatoes and boil up once.

FRIED TOMATOES

Cut large, sound tomatoes in halves and flour the insides thickly.
Season with a little salt and pepper. Allow the butter to get very hot
before putting in the tomatoes. When brown on one side, turn, and when
done serve with hot cream or thicken some milk and pour over the
tomatoes hot.

FRIED GREEN TOMATOES

Cut into thin slices large green tomatoes, sprinkle with salt and dip
into cornmeal, fry slowly in a little butter till well browned; keep the
frying-pan covered while they are cooking, so they will be perfectly
tender. These are very delicately flavored, and much easier to fry than
ripe tomatoes. They make an excellent breakfast dish.

TOMATO PUREE

Scald the tomatoes, take off the skins carefully and stew with one
teaspoon each of butter and sugar; salt and pepper to taste. This is
enough seasoning for a quart of tomatoes. When the tomatoes are very
soft strain through a coarse sieve and if necessary thicken with one
teaspoon of flour.

SCALLOPED TOMATOES

Drain off part of the juice from one quart of tomatoes and season with
pepper, salt, and onion juice. Cover the bottom of a baking dish with
rolled crackers, dot over with dabs of butter, pepper, and salt, then
another layer of tomatoes, then of crumbs, and so on until a layer of
crumbs covers the top.

If fresh tomatoes are used bake one hour, if canned, 1/2 hour.

If the crumbs begin to brown too quickly cover the dish with a tin
plate.

Yeast

2007-07-02T10:15:00.000-07:00

YEAST

In cities where fresh compressed yeast can be obtained, it is not worth
while to prepare one's own.

Compressed yeast is always in proper condition to use until it becomes
soft, often the yeast cakes are slightly discolored, but this does not
affect the yeast, being caused by the oxidation of the starch in the
cake.

Keep yeast in cool place.

HOME MADE YEAST

Grate six large raw potatoes, have ready a gallon of water in which you
have boiled one and one-half cups of hops. Strain through a fine hair
sieve, boiling hot, over the potatoes, stirring well, or the mixture
will thicken like starch. Add a scant cup of sugar and one-half cup of
salt. When cold, add a yeast cake or a cup of fresh yeast. Let it stand
until a thick foam rises on the top. Bottle in a few days. If kept in a
cool place, this yeast will last a long time. Use one cup of yeast for
one large baking. In making yeast, from time to time, use a cup of the
same with which to start the new yeast.

One cup of liquid yeast is equal to one cake of compressed yeast.

When yeast is not obtainable to start the fermentation in making yeast,
mix a thin batter of flour and water, and let it stand in a warm place
until it is full of bubbles. This ferment has only half the strength of
yeast so double the amount must be used.

Lemonade recipes

2007-07-02T10:12:00.000-07:00

PINEAPPLE LEMONADE

Pare and grate a ripe pineapple; add the juice of four lemons and a
syrup made by boiling together for a few minutes two cups of sugar and
the same quantity of water. Mix and add a quart of water. When quite
cold strain and ice. A cherry, in each glass is an agreeable addition,
as are a few strawberries or raspberries.

QUICK LEMONADE

Wash two lemons and squeeze the juice; mix thoroughly with four
tablespoons of sugar, and when the sugar is dissolved add one quart of
water, cracked ice, and a little fresh fruit or slices of lemon if
convenient.

If the cracked ice is very finely chopped and put in the glasses just
before serving it will make a better-looking lemonade. When wine is used
take two-thirds water and one-third wine.

LEMONADE IN LARGE QUANTITIES

Take one dozen lemons, one pound of sugar and one gallon of water to
make lemonade for twenty people.

MILK LEMONADE

Dissolve in one quart of boiling water two cups of granulated sugar, add
three-fourths of a cup of lemon juice, and lastly, one and a half pints
of milk. Drink hot or cold with pounded ice.

EGG LEMONADE

Break two eggs and beat the whites and yolks separately. Mix juice of
two lemons, four tablespoons of sugar, four cups of water and ice as for
lemonade; add the eggs; pour rapidly back and forth from one pitcher to
another and serve before the froth disappears.

MARASCHINO LEMONADE

Take the juice of four lemons, twelve tablespoons of sugar, eight cups
of water, one cup of maraschino liquor and a few cherries.

Wine recipes

2007-07-02T10:07:00.000-07:00

COLD EGG WINE

To each glass of wine allow one egg, beat up, and add sugar to taste.
Add wine gradually and grated nutmeg. Beat whites separately and mix.

MULLED WINE

Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add
three eggs well beaten with sugar. Heat to a boil a pint of wine, then
add spice and eggs. Stir for three minutes and serve.

BLACKBERRY WINE

Measure your berries and bruise them; to every gallon add one quart of
boiling water; let the mixture stand twenty-four hours (stirring
occasionally), then strain off all the liquor into a cask; to every
gallon add two pounds of sugar; cork tightly and let stand till the
following October.

HOT WINE (GLUEH)

Mix one quart claret, one pint water, two cups of sugar, one-half
teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut
thin and in small pieces. Boil steadily for fifteen minutes and serve
hot.

Jelly recipes

2007-06-27T04:16:00.000-07:00

CURRANT JELLY

Pick over half ripe currants, leaving stems on. Wash and place in
preserving kettle. Pound vigorously with wooden masher until there is
juice enough to boil. Boil slowly until fruit turns white and liquid
drops slowly from the spoon. Stir to prevent scorching.

Remove from fire. Take an enamelled cup and dip this mixture into the
jelly bags, under which large bowls have been placed to catch the drip.
Drip overnight.

Next morning measure the juice. For every pint allow a pint of
granulated sugar, which is put in a flat pan. Juice is put in kettle and
allowed to come to boiling point. Sugar is placed in oven and heated.
When juice boils add sugar and stir until dissolved.

When this boils remove from fire and skim. Do this three times. Now test
liquid with syrup gauge to see if it registers twenty-five degrees.
Without gauge let it drip from spoon, half cooled, to see if it jells.
Strain into sterilized jelly glasses. Place glasses on a board in a
sunny exposure until it hardens Cover with melted paraffin one-fourth
inch thick.

GRAPE JELLY

The Concord is the best all-round grape for jelly, although the Catawba
grape makes a delicious jelly. Make your jelly as soon as possible after
the grapes are sent home from the market. Weigh the grapes on the stems
and for every pound of grapes thus weighed allow three-quarters of a
pound of the best quality of granulated sugar.

After weighing the grapes, place them in a big tub or receptacle of some
kind nearly filled with cold water. Let them remain ten minutes, then
lift them out with both hands and put them in a preserving kettle over a
very low fire. Do not add any water. With a masher press the grapes so
the juice comes out, and cook the grapes until they are rather soft,
pressing them frequently with the masher. When they have cooked until
the skins are all broken, pour them, juice and all; in a small-holed
colander set in a big bowl, and press pulp and juice through, picking
out the stems as they come to the surface.

When pulp and juice are pressed out, pour them into a cheese-cloth bag.
Hang the bag over the preserving kettle and let the juice drip all
night. In the morning put the kettle over the fire and let the grape
juice boil gently for a half hour, skimming it frequently.

While the juice is cooking put the sugar in pans in a moderate oven and
let heat. As soon as the juice is skimmed clear stir in the hot sugar,
and as soon as it is dissolved pour the jelly in the glasses, first
standing them in warm water. Place glasses after filling them in a cool
dry place till jelly is well set, then pour a film of melted paraffin
over the top and put on the covers.

strawberry, apple and rhubarb pudding

2007-06-24T13:23:00.001-07:00

SAGO PUDDING WITH STRAWBERRY JUICE

Prepare one cup berry juice and sweeten to taste. Have ready a scant
half teacup of sago soaked one hour in water enough to cover. Boil the
sago in the fruit juice until thick like jelly. Beat up the whites of
two eggs and add to the sago while hot and remove immediately from the
stove. Mold and serve with cream or berry juice.
This mold can be made with any kind of fruit juice preferred

APPLE TAPIOCA PUDDING

Soak three-quarter cup of tapioca and boil it in one quart of water
until clear, sweetening to taste. Pare and core six apples and place
them in a baking dish. Fill the cores with sugar, pour the tapioca
around them and grate a little nutmeg over the top. Cover and bake until
the apples are soft Serve with cream.

RHUBARB PUDDING

Grate some stale rye bread and take a bunch of rhubarb; cut fine without
peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
and pour boiling water over to cover. While that is steeping, grate the
rye bread and butter pudding-form well, and put crumbs all over the pan
about one-quarter inch deep, then add one-half the rhubarb that has been
well drained of the water; season with brown sugar, cinnamon, nuts and
any other seasoning you like; then some more crumbs, and other one-half
of rhubarb, and season as before the top crumbs, put flakes of butter
all over top; bake until done.

Cheese appetizers recipes

2007-06-21T04:41:00.001-07:00

Cheese balls recipe

Take mashed cream cheese--add butter, cream and a little paprika. You
can chop either green peppers, almonds or olives in this mixture, or the
juice of an onion. Roll into small balls and serve on lettuce leaves.
This is also very good for sandwiches.

Nut and cheese relish

Mix one package cream cheese with one cup of chopped nut meats, one
teaspoon of chopped parsley, two tablespoons of whipped cream, salt and
red pepper. Roll into balls and serve cold, garnished with parsley and
chopped nuts.

Mother's dill pickles

2007-06-15T14:13:00.000-07:00

MOTHER'S DILL PICKLES recipe

Examine the cucumbers carefully, discard all that are soft at the ends,
and allow them to lay in water overnight. In the morning drain, and dry
them with a clean towel. Then put them in a wooden pail or jar, along
with the dill, putting first a layer of dill at the bottom then a layer
of cucumbers, a few whole peppers, then a layer of dill again, and so on
until all are used, and last lay a clean, white cloth on top, then a
plate and a stone to give it weight, so that the pickles will be kept
under the brine. To a peck of cucumbers use about a cup of salt.
Dissolve the salt in enough cold water to cover them. You may add one or
two tablespoons of vinegar to the brine. If the cucumbers are small, and
if they are kept in a warm place, they will be ready for the table in
five or six days. If salt pickles have turned out to be too salty, just
pour off the old brine and wash the pickles and then examine them
closely, and if they are spoiled throw them away. Lay those that are
sound in a clean jar and pour over them a weak solution of salt water,
into which put a dash of vinegar. Always examine the pickles weekly.
Take off the cloth, wash it, and remove all the scum that adheres to the
pail, and lay a clean cloth over the pickles again. Do not use more than
a cup of salt in the new brine, which must be thoroughly dissolved. You
will find among Salads a nice recipe wherein salt pickles are used. (See
"Polish Salad," or "Salad Piquant.") It is a good way to make use of
pickles in winter that have become too salty for ordinary use.

Fruit pudding recipes

2007-06-13T03:59:00.000-07:00

PEACH PUDDING

In a large mixing bowl whip to a cream two eggs, three tablespoons of
sugar, and two tablespoons of butter. To this, after it is well beaten,
add a saltspoon of salt and half a grated nutmeg. Stir these ingredients
well into the mixture; then stir in a cup of milk. Last add, a little at
a time--stirring it well in to make a smooth batter--a cup and a half of
flour and three-quarters of a cup of Indian meal, which have been sifted
together with three teaspoons of baking-powder in another bowl.

Butter well the inside of a two-quart pudding mold; put a layer of the
pudding batter an inch deep in the mold; cover this with a layer of fine
ripe peaches that have been peeled and cut in quarters or eighths--this
depends upon the size of the peaches. Sprinkle the layer of peaches with
a light layer of sugar; then pour in a layer of batter; then a layer of
peaches. Repeat this process till all the material is in, leaving a
layer of batter on top. Steam for two hours.

PRUNE PUDDING

Take the yolks of four eggs, a cup of granulated sugar, and stir to a
cream. Chop fine thirty prunes (prunes being boiled without sugar), and
add two tablespoons of sweet chocolate, two tablespoons of grated
almonds, and the whites, which have been beaten to a snow. Boil two and
one-half hours in a pudding form and serve with whipped cream.

PLUM PUDDING (FOR THANKSGIVING DAY)

Soak a small loaf of bread; press out every drop of water, work into
this one cup of suet shaved very fine, the yolks of six eggs, one cup of
currants, one cup of raisins seeded, one-half cup of citron shredded
fine, three-quarters cup of syrup, one wineglass of brandy, one cup of
sifted flour and the stiffly-beaten whites of eggs last. Boil four hours
in greased melon mold.

PLUM PUDDING

Chop a half box of raisins and currants, one-quarter pound of citron,
one-quarter pound of suet (chopped very fine), two eggs, one and
one-half cups of sugar, a wineglass of brandy, two cups of cider, one
teaspoon of cinnamon and ground cloves. When all these are well mixed
add enough flour (with a teaspoon of baking-powder in it) to thicken
well. Cook in a greased mold and allow to steam for three hours.

A few cakes recipes

2007-06-06T15:01:00.000-07:00

APPLE CAKE (KUCHEN)

After the pan is greased with butter, roll out a piece of dough quite
thin, lay it in the pan, press a rim out of the dough all around the pan
and let it rise for about ten minutes. Pare five large apples, core and
quarter them, dipping each piece in melted butter before laying on the
cake, sprinkle bountifully with sugar (brown being preferable to white
for this purpose) and cinnamon. See that you have tart apples. Leave the
cake in the pans and cut out the pieces just as you would want to serve
them. If they stick to the pan, set the pan on top of the hot stove for
a minute and the cake will then come out.

CHEESE CAKE OR PIE

Take one and one-half cups of cheese, rub smooth with a silver or wooden
spoon through a colander or sieve, then rub a piece of sweet butter the
size of an egg to a cream, add gradually one-half cup of sugar and the
yolks of three eggs, a pinch of salt, grate in the peel of a lemon,
one-half cup of cleaned currants and a little citron cut up very fine.
Line two pie-plates with some kuchen dough or pie dough (See "Coffee
Cakes (Kuchen)"), roll it out quite thin, butter the pie-plates quite
heavily, and let the dough in them rise at least a quarter of an hour
before putting in the cheese mixture, for it must be baked immediately
after the cheese is put in, and just before you put the cheese into the
plates whip up the whites of the eggs to a very stiff froth and stir
through the cheese mixture.

Cherry cake

Line a cake-pan, which has been well-buttered, with a thin layer of
kuchen dough. Stone two pounds of cherries and lay them on a sieve with
a dish underneath to catch the juice. Sprinkle sugar over them and bake.
In the meantime beat up four eggs with a cup of sugar, beat until light
and add the cherry juice. Draw the kuchen to the oven door, pour this
mixture over it and bake.

Quinces

2007-06-01T04:23:00.000-07:00

QUINCES

To four quarts of pared, cored and quartered quinces take one and one-half quarts of sugar and two quarts of water.

Rub the fruit hard with a coarse, crash towel, blanch for six minutes. Pare, quarter, and core; drop the pieces into cold water. Put the fruit in the preserving kettle with cold water to cover it generously. Heat slowly and simmer gently until tender. The pieces will not all require the same time to cook. Take each piece up as soon as it is so tender that a silver fork will pierce it readily. Drain on a platter. Strain the water in which the fruit was cooked through cheese-cloth. Put two quarts of the strained liquid and the sugar into the preserving kettle; stir over the fire until the sugar is dissolved. When it boils skim well and put in the cooked fruit. Boil gently for about forty minutes.

Damson and raspberries jam recipes

2007-05-29T04:22:00.000-07:00

DAMSON JAM

Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the
plums carefully, put them in a preserving kettle with just enough water
to keep them from sticking to the bottom. Set them over a moderate fire
and let them simmer for half an hour; then turn them, juice and all,
into a colander, filling the colander not more than half full. Have the
colander set over a large earthen bowl. With a potato masher, press
juice and pulp through the colander into the bowl, leaving skins and
pits as dry as possible. Remove these from the colander and repeat the
process until all the pulp and juice is pressed out; then pour it into
the kettle and, while it is heating slowly, heat the sugar in the oven.
As soon as the juice and pulp begins to simmer stir in the hot sugar,
and when it drops from the spoon like a thick jelly pour it into the
glasses. This is one of the most delicious fruit preserves made and is
always acceptable with meat and poultry or as a sweetmeat at afternoon
teas.

RASPBERRY JAM

To five pounds of red raspberries (not too ripe) add five pounds of loaf
sugar. Mash the whole well in a preserving kettle (to do this thoroughly
use a potato masher). Add one quart of currant juice, and boil slowly
until it jellies. Try a little on a plate; set it on ice, if it jellies
remove from the fire, fill in small jars, cover with brandied paper and
tie a thick white paper over them. Keep in a dark, dry, cool place. If
you object to seeds, press the fruit through a sieve before boiling.

Egg kosher recipes

2007-05-26T02:44:00.000-07:00

EGG APPETIZER

Boil eggs hard. Cut slice off the end, so that the egg will stand firm.
Dip egg in French dressing, then with a pastry bag arrange sardellen
butter on the top of egg. Have ready small squares of toasted bread,
spread with a thin layer of sardellen butter, on which to stand the
eggs. Caviar, mixed with some finely chopped onion, pepper and lemon
juice, may be used instead of the sardellen butter, but mayonnaise must
be used over the caviar.

STUFFED EGGS

Hard boil eggs, drop into cold water, remove shells, cut each in half
lengthwise. Turn out yolks into a bowl. Carefully place whites together
in pairs, mash yolks with back of a spoon. For every six yolks put into
bowl one tablespoon melted butter, one-half teaspoon mustard (the kind
prepared for table), one teaspoon salt, dash of cayenne pepper. Rub
these together thoroughly with yolks. Make little balls of this paste
the size of the yolks. Fit one ball into each pair whites.

EGG SANDWICHES

Hard boil the eggs, place them immediately into cold water. When cold;
remove the shells carefully, cut the eggs in half lengthwise and butter
slightly. Lay one or two sardellen or appetite silds on one half of the
egg and press the one half gently on the other half which has the
sardellen. The egg must appear whole. Now tie lengthwise and across with
the narrowest, various colored ribbons you can find.

EGG AND OLIVE SANDWICHES

Chop four eggs which have been boiled fifteen minutes, add two
tablespoons of chopped olives, season and moisten with olive oil and
vinegar. Spread between thin slices of buttered bread.

PFAeRVEL OR GRATED EGG FOR SOUP

Into the yolk of one egg stir enough flour until it is too stiff to
work. Grate on coarse grater, and spread on board to dry. After soup is
strained, put in and boil ten minutes before serving.

EGG CUSTARD

Beat slightly the yolks of two eggs, add two tablespoons of milk and a
few grains of salt. Pour into small buttered cup, place in pan of hot
water and bake until firm; cool, remove from cup and cut in fancy shapes
with French vegetable cutters.

Boiled okra and boiled onions recipes

2007-05-24T04:00:00.000-07:00

BOILED OKRA

Wash and cut off the ends of young pods, cover with boiling salted water
and cook about twenty minutes, until tender. Drain, add cream (a scant
cup to a quart of okra), a tablespoon of butter, and salt and pepper to
taste. Another way of stewing is to cook it with tomatoes. To a pint of
okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and
sliced, and one medium-sized onion. Stew slowly for an hour, adding one
tablespoon of butter, a scant teaspoon of salt and pepper to season. No
water will be required, the tomato juice sufficing. In the West Indies
lemon juice and cayenne are also added to stewed okra.

BOILED ONIONS

Peel the onions and cut off the roots; drop each into cold water as soon
as it is peeled. When all are ready, drain and put in a saucepan well
covered with boiling water, adding a teaspoon of salt for every quart of
water. Boil rapidly for ten minutes with the cover partly off; drain and
return to the fire with fresh water. Simmer until tender; add pepper and
butter and serve, or omit the butter and pepper and pour a cream sauce
over the onions.

Peppers recipes

2007-05-24T03:58:00.000-07:00

GREEN PEPPERS

Sweet green peppers, within the last ten years have gained a place in
cookery in this country. Their flavor is depended on for soups. They are
used in stews. They are used for salad, and they are used much as a
separate vegetable in dozens of different ways.

STUFFED PEPPERS

Select six tender, sweet peppers. Soak in water bread crumbs sufficient
to make one pint when the water is pressed out; mix with one-fourth
teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of
butter.

Cut off the stem end of each pepper; carefully remove the interior and
fill the peppers with the prepared dressing. Place in a shallow
baking-pan and pour around them white sauce thinned with two cups of
water. Bake about one hour, basting frequently with the sauce.

PEPPERS STUFFED WITH MEAT

Cut a slice from the blossom end of each pepper, remove seeds and
parboil ten minutes. Chop one onion fine and cook in fat until straw
color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup
of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons
of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red
pepper. Fill with stuffing, cover with crumbs and bake ten minutes.

STUFFED PEPPERS (ARDAY-INFLUS)

Take sweet green peppers, cut off blossom end; prepare the following: To
one pound of chopped meat take one egg, grate in one onion, a little
salt, citric acid (size of bean dissolved in a little water), mix all
together. Place this mixture in the peppers, but do not fill too full.
Set the entire top of peppers in place. Melt one tablespoon of fat in a
saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of
water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little
citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of
flour, browned with 1/2 tablespoon of fat.

GREEN PEPPERS STUFFED WITH VEGETABLES

Brown large white onions, add 1/2 cup of uncooked rice, a little salt,
piece of citric acid (size of a bean dissolved in a little water), fill
peppers, stew with tomatoes like Arday-influs. Or fill peppers with red
cabbage which has been steamed with onions and fat, and add moistened
rice.

PEPPERS STUFFED WITH NUTS

Another good way to stuff peppers is to parboil them and then stuff them
with a forcemeat made of chopped nuts and bread crumbs moistened with
salt and pepper. Bake, basting occasionally with melted butter for
twenty minutes.

STEWED PEPPERS

Cut the peppers in half and remove the seeds, stems and pith. Then cut
them in neat, small pieces and throw into boiling salted water. Boil for
half an hour. Drain them and then add salt to taste, one tablespoon of
butter and four tablespoons of cream--to four peppers. Heat thoroughly
and serve.

BROILED GREEN PEPPERS

Broil on all sides; place the broiled peppers in a dish of cold water so
that the skin can be easily removed. When the peppers are all peeled put
in a bowl or crock, add French dressing, and cover closely. These
peppers will keep all winter.

Matzoth kleis recipes

2007-05-22T13:46:00.000-07:00

MATZOTH MEAL KLEIS

Beat one tablespoon of chicken schmalz till quite white; pour one cup of
boiling water over one egg. Add it to the dripping; stir these together,
then add the flour, seasoning, a little chopped parsley, ginger, pepper
and salt, and enough matzoth meal to form into small balls the size of a
marble. Drop these into the boiling soup and cook about fifteen minutes.
Test one in boiling water and if it boils apart add more meal.

MATZOTH KLEIS, recipe No. 1

Soak four matzoth in cold water and press them after being thoroughly
saturated. Add a little pepper, salt, sugar, parsley, and a half onion
chopped fine, first browning the onion. Beat four eggs and add all
together. Then pat in enough matzoth meal so that it may be rolled into
balls. The less meal used the lighter will be the balls. They should
boil for twenty minutes before serving.

Serve matzoth kleis in place of potatoes and garnish with minced onions
browned in three tablespoons of fat. All matzoth meal and matzoth kleis
are lighter if made a few hours before required and put in the ice-chest
until ready to boil. When used as a vegetable make the balls
considerably larger than for soup.

MATZOTH KLEIS, recipe No. 2

Take six matzoth, three eggs, two cooking-spoons of chicken fat,
parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling
water a minute, then drain every drop of water out of them. Press
through sieve. Fry about three onions in the two tablespoons of chicken
fat, and when a light brown, put the matzoth in the spider with the fat
and onions to dry them. Add one teaspoon of salt, dash of pepper and
ginger and one tablespoon of chopped parsley. Add the three yolks of
eggs and beat all this together a few minutes; last, add the well-beaten
whites. Form into balls by rolling into a little matzoth meal. Drop in
boiling salt water and boil fifteen minutes; drain and pour over them
hot fat with an onion, cut fine and browned.

FILLED MATZOTH KLEIS recipe

Prepare a matzoth dough as for the soup kleis. Make round flat cakes of
it with your hands, and fill with cooked prunes (having previously
removed the kernels). Put one of the flat cakes over one that is filled,
press the edges firmly together and roll until perfectly round. Boil
them in salt water--the water must boil hard before you put them in.
Heat some goose fat, cut up an onion in it and brown; pour this over the
kleis and serve hot. The kleis may be filled with a cheese mixture. Use
butter in that case.

pudding - several recipes

2007-05-17T02:35:00.000-07:00

CHESTNUT PUDDING

Boil one pound of chestnuts fifteen minutes. Shell and skin them, then
put back on stove with a cup of milk and boil till tender. Rub through a
colander. Butter a mold, line it with the pulp, then add a layer of
apple sauce that has been colored with currant jelly, then another layer
of chestnuts, and again apple sauce. Squeeze lemon juice over all, and
bake in a moderate oven. Turn out on a platter and serve with whipped
cream colored with currant jelly.

FARINA PUDDING WITH PEACHES

To one quart of milk add one-half cup of farina, salt, and a small piece
of butter. Boil in a double boiler until thick. Beat the yolks of four
eggs with four tablespoons of white sugar, and add this just before
taking off the fire. Stir it thoroughly, but do not let it boil any
more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth
with pulverized sugar. After the eggs have been whipped, butter a
pudding dish, put in part of the custard, in which you have mixed the
whites (If you have any extra whites of eggs beat and use them also),
then a layer of stewed or canned peaches; cover with the remaining
custard and bake. Eat with rum sauce.

FARINA PUDDING, No. 2

One and one-half pints of milk with nine level tablespoons of sugar,
five bitter and five sweet almonds chopped fine, brought to boiling
point, and twelve level tablespoons of farina dropped in slowly and
stirred constantly. Cook for twelve minutes, add vanilla to taste, then
add slowly the beaten whites of five eggs. Put it in a form and when
cold serve with a fruit sauce.

RICE PUDDING

To three cups of milk, add half a cup of rice, which you have previously
scalded with hot water. Boil in a double boiler until quite soft. Beat
the yolks of three eggs with three tablespoons of white sugar, add this
just before taking it off the fire. Stir it thoroughly with a wooden
spoon, but do not let it boil any more. Add salt to the rice while
boiling, and flavor with vanilla. Beat the whites of the eggs with
powdered sugar to a stiff froth, and after putting the custard into the
pudding dish in which you wish to serve it, spread with the beaten
whites and let it brown slightly in the oven.

PRUNE PUDDING

Take one quart of milk, one teaspoon of salt, one cup of sugar and two
well-beaten eggs. Heat this and then pour in slowly one cup of cream of
wheat or farina, stirring constantly. Boil fifteen minutes; then butter
a deep pudding dish and put in a layer of stewed prunes--that have been
cut up in small pieces with a scissors; on the bottom, over this, pour a
layer of the above, alternating in this order until all has been used.
Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened,
is a delicious sauce for this.

vegetables bread

2007-05-14T01:05:00.000-07:00

POTATO BREAD

Add one medium-sized mashed boiled potato to any of the foregoing
recipes. This will give a more moist bread, which retains its freshness
longer.

GRAHAM BREAD

Dissolve one cake of compressed yeast and four tablespoons of light
brown sugar or molasses in one cup of lukewarm water and one cup of milk
which has been scalded and cooled to lukewarm. Add two tablespoons of
melted butter, then four cups of Graham flour and one cup of white flour
(sifted), adding flour gradually, and one teaspoon of salt. Knead
thoroughly, being sure to keep dough soft. Cover and set aside in a warm
place to rise for about two hours. When double in bulk, turn out on
kneading board, mold into loaves, and place in well-greased pans, cover
and set to rise again--about one hour or until light. Bake one hour, in
a slower oven than for white bread. If wanted for overnight use one-half
cake of yeast and an extra half teaspoon of salt.

GLUTEN BREAD

Dissolve one cake of compressed yeast and one tablespoon of sugar in one
cup of milk, scalded and cooled, and one cup of lukewarm water; add one
level tablespoon of butter then three cups of gluten flour gradually,
and one teaspoon of salt. Knead thoroughly until smooth and elastic;
place in well-greased bowl; cover and set aside in a warm place, free
from draught, to rise until light, which should be in about two hours.
Mold into loaves; place in greased pans, filling them half full. Cover,
let rise again, and when double in bulk, which should be in about one
hour, bake in moderate oven forty-five minutes.

This will make two one-pound loaves. For diet use omit shortening and
sugar.

RAISIN BREAD

Make dough as directed for Butterbarches, using one-quarter cup of
raisins and omitting the lemon and egg. Form in loaves, fill
well-greased pans half full; cover and let rise until light; about one
hour. Glaze with egg diluted with water, and bake forty-five minutes.

ROLLED OATS BREAD

Pour two cups of boiling water over two cups of rolled oats, cover and
let stand until lukewarm. Dissolve one cake of compressed yeast and
one-fourth cup of brown sugar in one-half cup of lukewarm water, add two
tablespoons of shortening, the oatmeal and the water in which it has
been swelling. Beat well, add about three cups of flour to make a dough,
also add one teaspoon of salt. Let rise until it doubles in bulk. Mold
into two loaves in pan and bake forty-five minutes.

POTATO-RYE BREAD

Cook one quart of potatoes diced, in boiling water until tender. Strain,
reserving potato water. Measure and add enough more water to make three
cups. Let come to a boil, add one-quarter cup of salt, and very
gradually one and one-quarter cups of cornmeal. Cook two minutes,
stirring constantly until thick. Remove from fire, add two tablespoons
of any kind of fat, the potatoes riced or mashed and when cooled two
cups of flour; then one tablespoon of sugar and one cake of yeast
dissolved in one cup of lukewarm water. Mix and knead to a stiff dough
adding wheat flour to keep it from sticking. Cover, set aside in a warm
place overnight, or until double its bulk. Shape into four loaves, let
rise again; bake in a moderate oven one hour or more, until well done.
Glaze with egg diluted with water before putting in the oven. These
loaves will keep moist one week.

RYE BREAD (AMERICAN)

Dissolve one cake compressed yeast in two cups of lukewarm water and one
cup of milk which has been scalded and cooled; or if so desired the milk
may be omitted and all water used; add two and one-half cups of rye
flour or enough to make a sponge. Beat well; cover and set aside in a
warm place, free from draught, to rise about two hours. When light add
one and one-half cups of sifted white flour, one tablespoon of melted
butter or oil, two and one-half cups of rye flour to make a soft dough
and last one tablespoon of salt. Turn on a board and knead or pound it
five minutes. Place in greased bowl; cover and let rise until double in
bulk--about two hours. Turn on board and shape into loaves; place in
floured shallow pans; cover and let rise again until light--about one
hour. Brush with white of egg and water, to glaze. With sharp knife cut
lightly three strokes diagonally across top, and place in oven. Bake in
slower oven than for white bread. Caraway seeds may be used if desired.

By adding one-half cup of sour dough, left from previous baking, an acid
flavor is obtained, which is considered by many a great improvement.
This should be added to the sponge.

RYE BREAD

Sift three cups of rye flour, three cups of wheat flour and two
teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast
or any other yeast in two cups of lukewarm water. When the yeast is
dissolved pour it into the flour and make into a dough. Lay it on a
kneading board, and knead until smooth and elastic, put it back into the
bowl, cover with a towel, and set aside overnight to rise. Next morning,
lay the dough on a biscuit or kneading board again and knead well. Make
into a loaf, put into a pan, and when well risen, moisten the top with a
little cold water and bake in a moderate oven.

Few prunes recipes

2007-05-09T03:24:00.000-07:00

STEWED PRUNES

Cleanse thoroughly, soak in water ten or twelve hours, adding a little
granulated sugar when putting to soak, for although the fruit is sweet
enough, yet experience has shown that the added sugar changes by
chemical process into fruit sugar and brings out better the flavor of
the fruit. After soaking, the fruit will assume its full size, and is
ready to be simmered on the back of the stove. Do not boil prunes, that
is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do
not stir, and never let boil. When tender they are ready for table.
Serve cold, and a little cream will make them more delicious. A little
claret or sauterne poured over the prunes just as cooking is finished
adds a flavor relished by many. Added just before simmering, a little
sliced lemon or orange gives a rich color and flavor to the syrup.

BAKED PRUNES

Cook prunes in an earthenware bean pot in the oven. Wash and soak the
prunes and put them in the pot with a very little water; let them cook
slowly for a long time. They will be found delicious, thick and rich,
without any of the objectionable sweetness. Lemon, juice and peel, may
be added if desired.

PRUNES WITHOUT SUGAR

Wash prunes thoroughly, pour boiling water over same and let them stand
for ten minutes. Then drain and pour boiling water over them again; put
in sealed jar; see that prunes are all covered with water. Ready for use
after forty-eight hours. Will keep for a week at a time and the longer
they stand the thicker the syrup gets.

STEAMED PRUNES

Steam until the fruit is swollen to its original size and is tender.
Sprinkle with powdered sugar and squeeze lemon juice over them.

PRUNE SOUFFLE

Remove the pits from a large cup of stewed prunes and chop fine. Add the
whites of three eggs and a half cup of sugar beaten to a stiff froth.
Mix well, turn into a buttered dish and bake thirty minutes in a
moderate oven. Serve with whipped cream. If it is desired to cook this
in individual cups, butter the cups, fill only two-thirds full, to allow
for puffing up of the eggs, and set the cup a in a pan of water to bake.
Some like a dash of cinnamon in this.

torte, torts recipes

2007-05-03T13:56:00.000-07:00

MOCHA TORTS

Beat one cup of powdered sugar with the yolks of four eggs; when very
light, add one cup of sifted flour in which has been mixed one teaspoon
of baking-powder, add three tablespoons of cold water, one-half teaspoon
of vanilla, one tablespoon essence of mocha, add the stiffly-beaten
whites and bake fifteen to twenty minutes in two layer pans in a
moderate oven. Spread when cold with one-half pint of cream to which has
been added one tablespoon of mocha essence, one and one-half tablespoon
of powdered sugar and then well whipped. Garnish with pounded almonds.

BREMEN APPLE TORTE

Take seven peeled and cored apples, six tablespoons of sugar, two
tablespoons of butter, and cook together until apples are soft. Cream
six eggs; add to them one pint of sour cream, one tablespoon of vanilla,
one-half teaspoon of cinnamon, and sugar to taste; then pour into the
cooked apples and let all boil together till thick. Remove from stove.
Take three cups of finely rolled zwieback, and in the bottom of a
well-greased pan put a layer of two cups of crumbs, then a layer of the
apple mixture, a layer of the remaining crumbs, and lastly lumps of
butter over all. Bake one hour.

SAND TORTE

Cream one-half pound of butter with one-half pound of sugar; drop in,
one at a time, the yolks of six eggs. Add one small wine glass of rum,
one-fourth pound of corn-starch, and one-fourth pound of flour that have
been thoroughly mixed; one teaspoon of baking-powder, the beaten whites
of six eggs. Bake one hour in a moderate oven.

ALMOND CAKE OR MANDEL TORTE, one way

Take one-half pound of almonds and blanch by pouring boiling water over
them, and pound in a mortar or grate on grater (the latter is best).
Beat yolks of eight eggs vigorously with one cup of sugar, add one-half
lemon, grated peel and juice, one tablespoon of brandy, and four
lady-fingers grated, the almonds, and fold in the stiffly-beaten whites
of eggs. Bake in moderate oven one hour.

ALMOND CAKE OR MANDEL TORTE, another way

Take one-fourth pound of sweet almonds and one-eighth pound of bitter
ones mixed. Blanch them the day previous to using and then grate or
pound them as fine as powder. Beat until light the yolks of nine eggs
with eight tablespoons of granulated sugar. Add the grated peel of one
lemon and one-half teaspoon of mace or vanilla. Beat long and steadily.
Add the grated almonds and continue the stirring in one direction. Add
the juice of the lemon to the stiff-beaten whites. Grate four stale lady
fingers, add and bake slowly for one hour at least.

Kohl-Rabi recipe

2007-05-01T05:34:00.000-07:00

KOHL-RABI

Kohl-rabi is fine flavored and delicate, if cooked when very young and
tender. It should be used when it has a diameter of not more than two or
three inches.

Wash, peel and cut the Kohl-rabi root in dice and cook in salt water
until tender. Cook the greens or tops in another pan of boiling water
until tender, drain and chop very fine in a wooden bowl. Heat butter or
fat, add flour, then the chopped greens, and one cup of liquor the
Kohl-rabi root was cooked in or one cup of soup stock. Add the
Kohl-rabi, cook altogether, and serve.

Use same quantities as for turnips.

Salsify recipes

2007-05-01T05:33:00.000-07:00

OYSTER PLANT--SALSIFY

Wash, scrape and put at once in cold water with a little vinegar to keep
from discoloring. Cut one-half inch slices and cook in boiling, salted
water until soft. Drain and serve in white sauce. Or boil in salted,
boiling water until tender and cut in four pieces lengthwise, dredge
with flour and sprinkle with a little salt and fry in hot butter or fat
until nicely browned.

SCALLOPED SALSIFY

Boil and slice the salsify as in preceding recipe. Butter a baking dish;
fill it by adding alternate layers of salsify and small bits of cheese.
Season with salt, pepper and butter. Pour over it a sufficient quantity
of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs
may be added if desired.

two goulash recipes

2007-04-26T16:18:00.000-07:00

HUNGARIAN GOULASH recipe

Have two pounds of beef cut into one inch squares. Dredge in flour and
fry until brown. Cover with water and simmer for two hours; the last
half-hour add one tablespoon of salt and one-eighth of a teaspoon of
pepper. Make a sauce by cooking one cup of tomatoes and one stalk of
celery cut in small pieces, a bay leaf and two whole cloves, for
twenty-five minutes; rub through a sieve, add to stock in which meat was
cooked. Thicken with four tablespoons of flour moistened with two
tablespoons of water. Serve meat with cooked diced potatoes, carrots,
and green and red peppers cut in strips.

RUSSIAN GOULASH recipe

To one pound beef, free from fat and cut up as pan stew, add one chopped
green pepper, one large onion, two blades of garlic (cut fine), pepper
and salt, with just enough water to cover. Let this simmer until meat is
very tender. Add a little water as needed. Put in medium sized can of
tomatoes an hour or so before using and have ready two cups of cooked
spaghetti or macaroni and put this into the meat until thoroughly
heated. This must not be too wet; let water cook away just before adding
the tomatoes.

Huckleberry cake

2007-04-26T16:17:00.001-07:00

HUCKLEBERRY CAKE recipe

Stir to a cream one cup of butter and two cups of powdered sugar and add
gradually the yolks of four eggs. Sift into this three cups of flour,
adding two teaspoons of baking-powder in the last sifting and add one
cup of sweet milk alternately with the flour to the creamed butter,
sugar and yolks. Spice with one teaspoon of cinnamon and add the
stiff-beaten whites of the eggs. Lastly, stir in two cups of
huckleberries which have been carefully picked over and well dredged
with flour. Be careful in stirring in the huckleberries that you do not
bruise them. You will find a wooden spoon the best for this purpose, the
edges not being so sharp. Bake in a moderately hot oven; try with a
straw, if it comes out clean, your cake is baked. This will keep fresh
for a long while.

Green tree layer cake and icing

2007-04-26T16:09:00.000-07:00

GREEN TREE LAYER CAKE AND ICING

One cup of granulated sugar, one-half cup of butter, three eggs, one cup
of milk, two and one-half scant cups of sifted flour, one teaspoon of
vanilla extract, two teaspoons of baking-powder. Cream the butter and
sugar together as usual, and then break in three eggs and beat until
very creamy. Add the flour and milk alternately, reserving a little of
the flour to add after the vanilla and baking-powder. Beat well and bake
in layer cake tins. The entire success and lightness of this cake
depends upon the beating of the sugar, butter and eggs. If these are
beaten long enough they will become as creamy and fluffy as whipped
cream.

*Icing for This Cake.*--One and one-half cups of confectioner's sugar
(not powdered), butter the size of a large egg, two tablespoons of
cocoa, one teaspoon of vanilla, moisten to make the mixture the
consistence of very thick cream. Cream or whipped cream may be used for
the mixing, but many like this icing when made with lukewarm coffee. The
sugar and butter are creamed together thoroughly and then the cocoa and
vanilla are added, and lastly the cream or coffee. This is a good
imitation of German tree cake. The icing on tree cake is an inch thick,
and it is marked to represent the bark of a tree. The way it is served
is with a little green candy on it, and it is really very delicious
although extremely rich. The thicker or rather firmer this icing is, the
better.

macaroons recipes

2007-04-24T01:32:00.000-07:00

PECAN, WALNUT, OR HICKORY NUT MACAROONS

Take one cup of pulverized sugar, and one cup of finely-pounded nut
meats, the unbeaten whites of two eggs, two heaping teaspoons of flour,
and one scant teaspoon of baking-powder. Mix these ingredients together
and drop from a teaspoon which, you have previously dipped in cold
water, upon buttered paper. Do not put them too near each other, for
they always spread a great deal. Bake about fifteen minutes.

DATE MACAROONS

Stone thirty dates; chop them fine. Cut one-half pound of almonds
lengthwise in slices, but do not blanch them. Beat the whites of two
eggs until foamy, add one cup of powdered sugar, and beat until stiff;
add the dates, then the almonds, and mix very thoroughly. Drop mixture
with teaspoon in small piles on tins, one-half inch apart. Bake thirty
minutes in a very slow oven or until dry. They are done when they leave
the pan readily.

String bean and Bohemian salad recipes

2007-04-21T04:59:00.001-07:00

STRING BEAN SALAD

String and remove the ends from one quart of beans. Cut into short
lengths. Cover with boiling water, add one level tablespoon of wilt and
cook until tender, but not soft. Drain and save one cup of the liquor.
Cream one tablespoon of flour with two tablespoons of butter. Pour the
liquid over the flour and butter, stirring constantly to avoid
"lumping." Cook this sauce for five minutes, remove from stove and stir
in two tablespoons of strained lemon juice. Pour this over the beans and
serve.

BOHEMIAN SALAD

Cover the bottom of the salad bowl with crisp Romaine or lettuce;
arrange over the top alternate slices of hard-boiled eggs and boiled
beets. Sprinkle with finely chopped onion, cover with French dressing,
toss and serve.

matzoth shalet recipe

2007-04-19T13:51:00.000-07:00

MATZOTH SHALET

Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one
and one-half cups of seeded raisins, one tablespoon of cinnamon, grated
rind of an orange or a lemon and a few pounded almonds. Beat the sugar,
eggs, and cinnamon until light; then add all the ingredients, except the
matzoth, mixing well. Now drain the matzoth, gradually adding them to
the mixture, beating until very light. Melt half a pound of rendered fat
into the dish for baking, and then pour in the mixture. Bake in a
moderately hot oven for one and one-fourth hours. Serve hot with wine,
fruit, or prune sauce.

Burnt Almond Torte recipe

2007-04-16T00:32:00.001-07:00

BURNT ALMOND TORTE

Beat up four eggs with one cup of sifted powdered sugar. Beat until it
looks like a heavy batter. When you think you cannot possibly beat any
longer stir one cup of sifted flour with one-half teaspoon of
baking-powder. Stir it into batter gradually and lightly, adding three
tablespoons of water. Bake in jelly tins. Filling: Scald one-fourth
pound of almonds (by pouring boiling water over them), remove skins, put
them on a pie plate and set them in the oven to brown slightly.
Meanwhile, melt three tablespoons of white sugar, without adding water,
stirring it all the while. Stir up the almonds in this, then remove them
from the fire and lay on a platter separately to cool. Make an icing of
the whites of three eggs beaten very stiff, with one pound of pulverized
sugar, and flavor with rose-water. Spread this upon layers and cover
each layer with almonds. When finished frost the whole cake, decorating
with almonds.

Spaetzlen or Spatzen

2007-04-14T04:00:00.000-07:00

SPAETZLEN OR SPATZEN - recipe

Sift two cups of flour into a bowl, make a depression in the centre and
break into it two eggs, add a saltspoon of salt and enough water or milk
to form a smooth, stiff dough. Set on some water to boil, salt the water
and when the water boils drop the spaetzle into it, one at a time. Do
this with the spoon with which you cut the dough, or roll it on a board
into a round roll and cut them with a knife. When the spaetzle are
done, they will rise to the surface, take them out with a perforated
skimmer and lay them on a platter. Now heat two tablespoons of butter
and add bread crumbs, let them brown for a minute and pour all over the
spaetzle. If you prefer you may put the spaetzle right into the spider
in which you have heated the butter. Another way to prepare them is
after having taken them out of the water, heat some butter in a spider
and put in the spaetzle, and then scramble a few eggs over all, stirring
eggs and spaetzle together. Serve hot.

Coffee cake recipe

2007-04-12T01:34:00.000-07:00

COFFEE CAKE (KUCHEN) DOUGH

Soak one-half ounce of yeast in one-half cup of lukewarm milk; when
dissolved put in a bowl, or round agate pan, and stir in one cup of
sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix
thoroughly, and put in a warm place (not hot) to rise, from one to two
hours.

When well risen, cream well together one cup of sugar and three-fourths
cup of butter, then add three eggs, five cups of sifted flour, one cup
of milk and one teaspoon of salt, mix together until light, then stir in
the risen yeast, and with a spoon work well for ten minutes, and set
aside to rise again, five or six hours or all night. Dough should not be
very stiff. When well risen it can be used for cinnamon cake, pies or
pocket books. This recipe makes one large cinnamon cake, three pies, and
about one dozen pocket books. If set at night use half the quantity of
yeast.

Toast recipes

2007-04-09T03:21:00.001-07:00

BUTTERED TOAST

Slice even slices of baker's bread, not too thin, put in biscuit pan on
the top rack of a very hot oven, brown nicely on one side, then turn and
brown on the other, spread with butter, and a little powdered sugar, if
desired, and serve at once. Or put the slices on a long fork, hold
before a red coal fire, without flame, toast on both sides and proceed
as above.

MILK OR CREAM TOAST

Toast as many slices of stale light bread as desired a light brown. Heat
milk or cream, allowing one-half cup for each slice, add small lump of
butter. When just at the boiling point, pour over bread which has been
placed in dish, sprinkle with sugar and cinnamon, cover, and serve
immediately. Nice for invalids.

CINNAMON TOAST FOR TEA

Bread cut thin and browned, but not dried.

Butter the toast while very hot, thinly and evenly, and sprinkle over
each piece some powdered cinnamon and sugar.

Baked macaroni with cheese recipe

2007-04-06T04:25:00.000-07:00

BAKED MACARONI WITH CHEESE

Cook one cup of broken macaroni in two quarts of boiling salted water
for twenty or thirty minutes, drain and pour cold water through the
colander. Put the macaroni in a pudding-dish in layers, covering each
layer with cream sauce and grated cheese, one cup will be sufficient,
and on the top layers sprinkle one cup of buttered bread crumbs. Bake in
oven until the crumbs are brown.

Clabbered milk

2007-04-01T15:06:00.001-07:00

CLABBERED MILK

One of the most healthful drinks in the world is clabbered milk; it is
far better in a way for every one than buttermilk for it requires no
artificial cult to bring it to perfection. The milk is simply allowed to
stand in a warm place in the bottles just as it is bought, and when it
reaches the consistency of a rich cream or is more like a jelly the same
as is required for cheese, it is ready to drink. Pour it into a glass,
seasoning it with a little salt, and drink it in the place of
buttermilk.

Potato and milk noodles

2007-03-28T13:18:00.001-07:00

MILK OR POTATO NOODLES

Boil seven or eight potatoes, peel and let them stand several hours to
dry; then grate them and add two eggs, salt and enough flour to make a
dough thick enough to roll. Roll into long, round noodles as thick as
two pencils and cut to length of baking-pan. Butter pan and lay noodles
next to each other; cover with milk and lumps of butter and bake fifteen
minutes, till yellow; serve immediately with bread crumbs browned in
butter.

Noodles recipe

2007-03-28T13:17:00.001-07:00

NOODLES

Beat one large egg slightly with one-fourth teaspoon of salt, add enough
flour to make a stiff dough; work it well for fifteen or twenty minutes,
adding flour when necessary. When the dough is smooth place on slightly
floured board and roll out very thin and set aside on a clean towel for
an hour or more to dry. Fold in a tight roll and cut crosswise in fine
threads. Toss them up lightly with fingers to separate well, and spread
them on the board to dry. When thoroughly dry, put in a jar covered with
cheese cloth for future use. Drop by handfuls in boiling soup, ten
minutes before serving.

Noodles for vegetables or for puddings are made in the same way, but to
each egg, one-half egg-shell full of cold water may be added. The strips
are cut one-half inch wide.

Shavings recipe

2007-03-26T14:16:00.001-07:00

SHAVINGS (KRAUS-GEBACKENES)

Sift about one pint of flour in a bowl, make a depression in the centre;
break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and
one tablespoon of pulverized sugar. Mix this as you would a noodle
dough, though not quite as stiff. Roll out very thin and cut into long
strips with a jagging iron. Fry a light yellow. Roll on a round stick as
soon as taken up from the fat or butter, sprinkle with sugar and
cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the
butter get too brown; if the fire is too strong take off a few minutes.

French puffs recipe

2007-03-26T14:15:00.000-07:00

FRENCH PUFFS (WINDBEUTEL)

Put one cup of water and one-quarter pound of butter on to boil. When it
begins to boil stir in one-quarter pound of sifted flour. Stir until it
leaves the kettle clean, take off the fire and stir until milk-warm,
then stir in four eggs, one at a time, stirring until all used up.
Flavor with the grated peel of a lemon. Put on some rendered butter in a
kettle. When the butter is hot, dip a large teaspoon in cold water and
cut pieces of dough with it as large as a walnut, and drop into the hot
butter. Try one first to see whether the butter is hot enough. Do not
crowd--they want plenty of room to raise. Dip the hot butter over them
with a spoon, fry a deep yellow and sprinkle powdered sugar over them.

Chocolate and Date torte

2007-03-19T02:32:00.001-07:00

CHOCOLATE TORTE

Take nine eggs, one-half pound of pulverized sugar, one-half pound of
almonds, half cut and grated; one-half pound of finest vanilla chocolate
grated, one-half pound of raisins, cut and seeded; seven soda crackers,
rolled to a powder; one teaspoon of baking-powder, juice of three lemons
and one-fourth glass of wine. Beat whites of eggs to a stiff froth and
stir in last. Beat yolks with sugar until very light; then add
chocolate, and proceed as with other torten.

DATE TORTE

Beat one-half pound of pulverized sugar with the yolks of six large
eggs. Beat long and steadily until a thick batter. Add one-half pound of
dates, cut very fine, one teaspoon each of allspice and ground cinnamon,
one-fourth pound of chocolate grated, juice and peel of one lemon, three
and one-half soda crackers, rolled to a fine powder, one teaspoon of
baking-powder, and last the stiff-beaten whites. Bake slowly. Cake can
be cut in half and put together with jelly.

Caraway seed cookies

2007-03-15T17:53:00.000-07:00

CARAWAY SEED COOKIES

Beat three-quarters of a pound of butter and a pound of sugar to a
cream; add three eggs, one saltspoon of salt, a gill of caraway seeds
and a teaspoon of powdered mace, stirring all well together to a cream;
then pour in a cup of sour milk in which a level teaspoon of baking-soda
is stirred.

Hold the cup over the mixing bowl while stirring in the soda, as it will
foam over the cup. Last of all stir in enough sifted flour to make a
light dough, stiff enough to roll thin. Roll on a pastry board well
dusted with flour. Cut in round shapes and place in baking-tins well
rubbed with flour.

Sprinkle a little sugar over the cookies and bake them in a moderate
oven till a light brown. When cool, carefully lift the cookies from the
pans with a pancake turner.

Sterelizing jars

2007-03-10T15:43:00.001-08:00

The success of canning depends upon absolute sterilization and not upon
the amount of sugar or cooking. Any proportion of sugar may be used, or
fruit may be canned without the addition of any sugar.

It is most important that the jars, covers, and rubber rings be in
perfect condition. Examine each jar and cover to see that there is no
defect in it. Use only fresh rubber rings, for if the rubber is not soft
and elastic the sealing will not be perfect. Each year numbers of jars
of fruit are lost because of the false economy in using an old ring that
has lost its softness and elasticity.

Have two pans partially filled with cold water. Put some jars in one,
laying them on their sides, and some covers in the other. Place the pans
on the stove where the water will heat to the boiling point. The water
should boil at least ten or fifteen minutes. Have on the stove a shallow
milk pan in which there is about two inches of boiling water. Sterilize
the cups, spoons, and funnel, if you use one, by immersing in boiling
water for a few minutes. When ready to put the prepared fruit in the
jars slip a broad skimmer under a jar and lift it and drain free of
water.

There are several methods of canning; the housekeeper can use that
method which is most convenient.

The three easiest and best methods are: Cooking the fruit in jars in an
oven; cooking the fruit in jars in boiling water; and stewing the fruit
before it is put in the jars.

Apple strudel recipe

2007-03-08T17:33:00.000-08:00

APPLE STRUDEL recipe

Sift two cups of flour, add pinch of salt and one teaspoon of powdered
sugar. Stir in slowly one cup of lukewarm water, and work until dough
does not stick to the hands. Flour board, and roll, as thin as possible.
Do not tear. Place a tablecloth on table, put the rolled out dough on
it, and pull gently with the hands, to get the dough as thin as tissue
paper.

Have ready six apples chopped fine, and mixed with cinnamon, sugar,
one-half cup of seedless raisins, one-half cup of currants. Spread this
over the dough with plenty of chicken-fat or oil all over the apples.
Take the tablecloth in both hands, and roll the strudel, over and over,
holding the cloth high, and the strudel will almost roll itself. Grease
a baking-pan, hold to the edge of the cloth, and roll the strudel in.
Bake brown, basting often with fat or oil.

Another apple strudel recipe

Into a large mixing bowl place one and one-half cups of flour and
one-quarter teaspoon of salt. Beat one egg lightly and add it to
one-third cup of warm water and combine the two mixtures. Mix the dough
quickly with a knife; then knead it, place on board, stretching it up
and down to make it elastic, until it leaves the board clean. Now toss
it on a well-floured board, cover with a hot bowl and keep in a warm
place. While preparing the filling lay the dough in the centre of a
well-floured tablecloth on the table; roll out a little, brush well with
some melted butter, and with hands under dough, palms down, pull and
stretch the dough gently, until it is as large as the table and thin as
paper, and do not tear the dough. Spread one quart of sour apples,
peeled and cut fine, one-quarter pound of almonds blanched and chopped,
one-half cup of raisins and currants, one cup of sugar and one teaspoon
of cinnamon, evenly over three-quarters of the dough, and drop over them
a few tablespoons of melted butter. Trim edges. Roll the dough over
apples on one side, then hold cloth high with both hands and the strudel
will roll itself over and over into one big roll, trim edges again. Then
twist the roll to fit the greased pan. Bake in a hot oven until brown
and crisp and brush with melted butter. If juicy small fruits or berries
are used, sprinkle bread crumbs over the stretched dough to absorb the
juices. Serve slightly warm.

Scalloped potato recipes

2007-03-03T13:10:00.000-08:00

First Scalloped potatoes recipe

Grease a pan with butter. Choose the potatoes that are so big or
misshapen you wouldn't want to use them for boiling or baking. Cut them
in thin slices. Spread them in the pan in a layer an inch thick.
Sprinkle with pepper and salt to taste. Dot with butter here and there,
perhaps a half teaspoon for each layer. Four or six bits of butter
should be sprinkled over each layer. Repeat the layers of the raw
potatoes until the pan is full. Cover them with milk. Place in the oven
and cook for one hour.

Another scalloped potato recipe

Cut two cups of cold potatoes into cubes; mix well with two cups of
cream sauce, adding more seasoning if necessary; pour into a baking
dish; cover with one cup of bread crumbs and dot with small pieces of
butter and bake for about half an hour.

Chocolate custard and pudding

2007-02-28T03:56:00.000-08:00

CHOCOLATE CUSTARD

Beat yolks of three eggs, three tablespoons of sugar till light,
dissolve one heaping tablespoon of grated unsweetened chocolate, one
tablespoon of sugar and one of hot water. When dissolved, add slowly one
pint of milk heated to boiling, pour this hot mixture over the beaten
eggs and sugar, cook in double boiler, stirring constantly till it
thickens; when cool, flavor with vanilla, and place on ice. When ready
to serve, half-fill small punch glasses with the custard, heap over
them sweetened whipped cream, flavored; putting on top of each glass,
and serve cold.

CHOCOLATE CORNSTARCH PUDDING

Take one quart of milk, one and one-half cups of sugar, seven heaping
tablespoons of cocoa, six level tablespoons of cornstarch, one
tablespoon of vanilla; place milk and sugar up to boil, when boiling,
add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in
cold water, let come to a boil, remove from fire and add the vanilla;
then place in mold and allow to get cold. Serve with whipped cream.

Boiled lettuce recipe

2007-02-26T06:26:00.000-08:00

LETTUCE

If lettuce has grown until rather too old for salad, it may be cooked, and makes a fairly palatable dish.

Boiled letuce

Wash four or five heads of lettuce, carefully removing thick, bitter stalks and retaining all sound leaves. Cook in plenty of boiling salted water for ten or fifteen minutes, then blanch in cold water for a minute or two. Drain, chop lightly, and heat in stew-pan with some butter, and salt and pepper to taste. If preferred, the chopped lettuce may be heated with a pint of white sauce seasoned with salt, pepper, and grated
nutmeg. After simmering for a few minutes in the sauce, draw to a cooler part of the range and stir in the well-beaten yolks of two eggs.

Apple fladen (Hungarian recipe)

2007-02-23T04:00:00.000-08:00

Rub together on a pastry-board one-half pound of sweet butter with one pound (four cups sifted) of flour, add four tablespoons of powdered sugar, a little salt, four egg yolks and moisten with one-half cup of sour cream; cover and set aside in the ice-box for one-half hour. Take two pounds of sour apples, peel, cut fine, mix with one-half cup of
light-colored raisins, sugar and cinnamon to taste. Cut the dough in two pieces, roll out one piece and place on greased baking-pan, spread over this four tablespoons of bread crumbs and the chopped sugared apples, roll out the other half of dough, place on top and spread with white of one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot oven.

Cucumbers recipes

2007-02-11T04:23:00.001-08:00

Stuffed Cucumbers

Cut four cucumbers in half lengthwise; remove the seeds with a spoon,
lay the cucumbers in vinegar overnight; then wipe dry and fill with a
mixture made from one cup pecans or Brazil nuts chopped, six tablespoons
of mashed potatoes, one well-beaten egg, one teaspoon of salt, two
tablespoons of chopped parsley, one saltspoon of white pepper, dash of
nutmeg and two tablespoons of melted butter. Bake in a buttered dish
until tender. Serve hot with one cup of white sauce, dash of powdered
cloves, one well-beaten egg, salt and pepper to taste.

Fried Cucumbers

Daintily prepared fried cucumbers are immeasurably superior to fried egg
plant and are especially nice with boiled chicken.

Peel and slice the cucumbers lengthwise in about the same thickness
observed with egg plant. Lay these slices in salt and water for about an
hour, then dip in beaten egg and cracker dust, and French fry in boiling
fat, taking care to carefully drain in a colander before serving.

Some fruit souces

2007-02-11T04:21:00.000-08:00

Lemon sauce

Boil one cup of sugar with one-half cup of water, rind of one lemon,
juice of two, and one-half teaspoon of butter. When boiling stir in a
scant teaspoon of cornstarch dissolved in a little cold water. Serve
hot. Serve with puddings or fritters.

Another Lemon sauce

Boil the strained juice of two lemons and the grated peel of one with a
cup of sugar and one glass of white wine or water. When boiled to a
syrup add the yolks of three eggs well beaten, also half of the whites
beaten to a froth. Use the other half of the stiffly-beaten whites,
sweetened with powdered sugar, to decorate the sauce. Serve immediately.

Prune sauce

Take about one pound of Turkish prunes, wash them in hot water, and put
on to boil in cold water. Boil until they are very soft. Remove the pits
or kernels, and strain over them the water they were boiled in, sweeten
to taste. Flavor with ground cinnamon, then mash them until a soft mush.
If too thick, add the juice of an orange.

How to bake cake

2007-02-09T05:38:00.000-08:00

Make sure the oven is in condition, it can better wait for the cake than the other way around.

Light your gas oven five or ten minutes before needed and reduce heat accordingly when cake is put in oven.

For the coal range, have the oven the right temperature and do not add coal or shake the coals while cake is baking.

If a piece of soft yellow paper burns golden brown in five minutes the oven is moderately hot; if it takes four minutes the oven is hot, if seven minutes is required the oven is fit for slow baking.

Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes with butter a moderate oven.

Never look after your cake until it has been in the oven ten minutes.

If cake is put in too cool an oven it will rise too much and be of very coarse texture. If too hot, it browns and crusts over the top before it has sufficiently risen. If, after the cake is put in, it seems to bake too fast, put a brown paper loosely over the top of the pan, and do not open the oven door for five minutes at least; the cake should then be quickly examined and the door carefully shut, or the rush of cold air will cause it to fall. Setting a small dish of hot water in the oven
will also prevent the cake from scorching.

When you think your cake is baked, open the oven door carefully so as not to jar, take a straw and run it through the thickest part of the cake, and if the straw comes out perfectly clean and dry your cake is done. When done, take it out and set it where no draft of air will strike it, and in ten minutes turn it out on a flat plate or board.

Do not put it in the cake box until perfectly cold. Scald out the tin cake box each time before putting a fresh cake in it. Make sure it is air-tight. Keep in a cool place, but not in a damp cellar or a refrigerator.

Noodles cakes kosher recipes

2007-02-09T05:36:00.000-08:00

SNIP NOODLES, FRIED

Sift two cups of flour with three teaspoons of salt in it, make into a dough by adding enough sweet milk to make soft as biscuit dough. Break off small pieces and roll between the hands in the shape of croquettes.

Now put one-half cup of rendered butter in a skillet that has a top to it; when the butter is hot, lay in the pieces of dough (do not put too many in at one time), throw in one-half cup of cold water, put on the cover and let cook until the water is cooked out and noodles are brown on one side. Remove the cover and brown on the other side.

NOODLE PUFFS

Make a noodle dough with as many eggs as desired, roll out somewhat thin, cut in strips four inches long by one inch wide.

Have a skillet half full of boiling hot chicken fat; drop in the strips, a few at a time, baste with the hot grease until brown on both sides.
Remove to a platter, sprinkle generously with powdered sugar and cinnamon, and serve.

A few pancakes recipes

2007-02-09T05:33:00.000-08:00

BREAD PANCAKES

Soak stale bread overnight in sour milk, mash the bread fine in the morning, and put in one-half teaspoon of salt, two eggs, two teaspoons of baking soda, dissolved in hot water, and thicken with finely sifted flour.

RICE PANCAKES OR GRIDDLE CAKES

Boil in a double boiler one pint of milk, three tablespoons of rice and two tablespoons of granulated sugar. It will take from fifty to sixty minutes for the rice to be thoroughly cooked, and the mixture to thicken. Remove from the fire and when a little cool, add one tablespoon of vanilla and the yolk of egg into which one tablespoon of flour has been smoothly stirred. Mix all thoroughly together, then pour, by spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and
turn over, and brown on the other.

POTATO PANCAKES

Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flour, one-half teaspoon of salt, a little pepper; a little onion juice may be added if so desired. Beat eggs well and mix with the rest of the ingredients. Drop by spoonfuls on a hot greased spider in small cakes. Turn and brown on both sides. Serve with apple sauce.

When eggs are very expensive the cakes can be made with one egg. When required for a meat meal, the pancakes may be fried in drippings; the edges will be much more crisp than when fried in butter, which burns so readily.

BOILED CUSTARD recipe

2007-02-06T03:00:00.000-08:00

BOILED CUSTARD

Take two cups of milk, two eggs or the yolks of three eggs, two
tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on
to heat in a double boiler. Beat the eggs thoroughly with the sugar;
into them pour the hot milk, stirring to prevent lumps. Return all to
the double boiler and cook until the custard coats the spoon, but no
longer. If the mixture should curdle, set the boiler in a pan of cold
water and beat with a wire egg-beater until smooth. When the steam
passes off add the vanilla, or other flavoring.

In the winter, when eggs are expensive, the custard may be made with one
egg and one heaping teaspoon of cornstarch dissolved in a little cold
milk.

If desired, the whites of the eggs may be beaten separately and added to
the custard after it is cold or beaten with sugar into a meringue.

PIKE WITH EGG SAUCE

2007-02-02T17:00:00.000-08:00

PIKE WITH EGG SAUCE

Clean the fish thoroughly, and wash it in hot water, wipe dry and saltinside and out. If you heat the salt it will penetrate through the meatof the fish in less time. Take a kettle, lay in it a piece of butterabout the size of an egg; cut up an onion, some celery root, parsleyroot and a few slices of lemon, lay the fish in, either whole or cut upin slices; boil in enough water to just cover the fish, and add moresalt if required, add a dozen whole peppers, black or white; season withground white pepper. Let the fish boil quickly. In the meantime beat upthe yolks of two eggs, and pound a dozen almonds to a paste, add to thebeaten yolks, together with a tablespoon of cold water. When done removethe fish to a large platter; but to ascertain whether the fish hascooked long enough, take hold of the fins, if they come out readily yourfish has cooked enough. Strain the sauce through a sieve, taking out theslices of lemon and with them garnish the top of the fish; add thestrained sauce to the beaten eggs, stirring constantly as you do so;then return the sauce to the kettle, and stir until it boils, removequickly and pour it over the fish. When it is cold garnish with curlyparsley.

Fish and cooking

2007-01-29T13:01:00.000-08:00

Fish that is not fresh is a very dangerous food and great care should betaken in selecting only fish fit to eat. If the fish is hard in body andthe eyes are clear and bright, the gills a bright red and slimy, theflesh so firm that when pressed the marks of the fingers do not remain,the scales not dry or easy to loosen, then the fish is fresh.
In the refrigerator fish will taint butter and other foods if placed inthe same compartment, so that in most cases it is better to lay it on aplate on a pan of ice, or wrap it in parchment or waxed paper and put itin the ice box.
Pickerel weighing more than five pounds should not be bought. If bellyis thick it is likely that there is another fish inside. This smallerfish or any found in any other fish may not be used as food.
Salt fish should be soaked in fresh water, skin side up, to draw out thesalt.
Each fish is at its best in its season, for instance:--
Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfishare best from April to September.
Fluke and Flounders are good all year round, but the fluke is betterthan the flounder in summer. Carp may be had all year, but care must betaken that it has not been in polluted water.
Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are goodall year.
In the different states of the United States there are laws governingthe fishing for trout, so the season for that fish differs in thevarious states.
Black Bass, Perch, Pickerel and Pike are in season from June 1st toDecember 1st.
Shad, April to June.
Smelts, November 10th to April.

VEGETABLE SOUP (MILCHIG) recipes

2007-01-27T16:01:00.000-08:00

VEGETABLE SOUP (MILCHIG)

Brown one-half cup of chopped onion in one tablespoon of butter, add oneand a half quarts of boiling water, two cups of shredded cabbageone-half cup of chopped carrot, one leek, one tablespoon of choppedpeppers, one tablespoon of chopped celery. Boil rapidly for ten minutes,then gently for one hour. Add one medium-sized potato diced and atomato, one and a half teaspoons of salt and one-quarter teaspoon ofpepper, a pinch of paprika and thyme. Cook one hour longer. Have thecover partially off the kettle during the entire time. Ten minutesbefore serving thicken with two tablespoons of flour mixed withone-fourth cup of cold milk.

BRAUNE MEHLSUPPE (BROWN FLOUR SOUP)

Heat a spoon of butter in a spider, add a spoon of flour, stir briskly,but do not let it get black; pour boiling water over it, add salt andcaraway seeds.

BROWN FLOUR SOUP

Heat two tablespoons of fresh butter in a spider, add four tablespoonsof flour to it and brown to light golden brown, then add one quartwater, stirring constantly. Season with salt and pepper and a littlenutmeg. Add one pint of milk, let boil up once or twice and serve atonce.

HOW TO MAKE CREAM SOUPS

2007-01-25T13:35:00.000-08:00

HOW TO MAKE CREAM SOUPS

Cream soups are all made by blending two tablespoons of butter with twotablespoons of flour and then adding slowly one cup of cold milk or halfcream and milk. One cup for a thin soup or puree, to one quart ofliquid. More according to the thickness of soup desired. Any cookedvegetable or fish may be added to the cream sauce. Less milk is usedwhen the water in which the vegetables are cooked is added.
Purees are made from vegetables or fish, forced through a strainer andretained in soup, milk and seasonings. Generally thicker than creamsoup.
Use a double boiler in making cream sauces and the cream saucefoundation for soups.
To warm over a thick soup it is best to put it in a double boiler. Itmust not be covered. If one does not have a double boiler set soupboiler in a pan of hot water over fire.
Cream soups and purees are so nutritious that with bread and butter,they furnish a satisfactory meal.

CREAM OF ALMOND SOUP

Blanch, and grind or pound one-half pound almonds, let simmer slowly inone pint of milk for five minutes. Melt one tablespoon of butter, blendwith one of flour. Do not allow to bubble. Add one cup of milk andthicken slightly. Then add the almond mixture and simmer again untilcreamy. Remove from fire and add one cup of cream. Season with salt andpepper to taste. Cream may be whipped or left plain.

SCHALET OR TSCHOLNT (SHABBAS SOUP)

2007-01-24T05:30:00.000-08:00

SCHALET OR TSCHOLNT (SHABBAS SOUP)

Wash one pint of white haricot beans and one pint of coarse barley andput them into a covered pot or pan with some pieces of fat meat and somepieces of marrow bone, or the backs of two fat geese which have beenskinned and well spiced with ginger and garlic. Season with pepper andsalt and add sufficient water to cover. Cover the pot up tightly. If onehas a coal range it can be placed in the oven on Friday afternoon andlet remain there until Saturday noon. The heat of the oven will besufficient to bake the Schalet if there was a nice clear fire when theporridge was put in the oven. If this dish cannot be baked at home itmay be sent to a neighboring baker to be placed in the oven there toremain until Saturday noon, when it is called for. This takes the placeof soup for the Sabbath dinner.

BOUILLON

Put on one three-pound chicken to boil in six quarts cold water. Takeone and one-half or two pounds of beef and the same quantity thick partof veal, put in a baking-pan, set in the stove and brown quickly withjust enough water to keep from burning. When brown, cut the meat inpieces, add this with all the juice it has drawn, to the chicken soup.Set on the back of the stove, and cook slowly all day. Set in a coldplace, or on ice over night, and next morning after it is congealed,skim off every particle of fat.
Melt and season to taste when ready to serve. Excellent for the sick.When used for the table, cut up carrots and French peas already cookedcan be added while heating.
If cooked on gas stove, cook over the simmering flame the same number ofhours.

TOASTED CHEESE SANDWICHES

2007-01-22T14:38:00.000-08:00

TOASTED CHEESE SANDWICHES

The filling for the toasted cheese sandwiches calls for a cup of soft,mild cheese, finely cut, and stirred over the fire with a tablespoon ofbutter until the cheese is melted. Enough milk to moisten, perhaps notmore than one-eighth of a cup, is then added, with salt, mustard, andpaprika to taste, and the whole is stirred until creamy and smooth.Slices of bread are very thinly buttered, the cheese mixture spread ongenerously, each slice covered with another slice, and set away untilthe filling cools and hardens, when the sandwiches are toasted on bothsides and served hot.

POACHED EGG SANDWICHES

Slice as many pieces of bread, from a round loaf, as you have persons toserve. Toast these slices and let cool. Across each slice place threestrips of pimentoes (use the canned pimentoes), on top of that place acold poached egg, put a teaspoon of Mayonnaise on the top of the egg andsprigs of watercress encircling the toast.

MUSTARD SARDINE PASTE FOR SANDWICHES

Take one box of mustard sardines; bone and mash; add to the mixture onetablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juiceof one lemon, a pinch of cayenne pepper, as much white pepper as willcover the end of a knife, two tablespoons of vinegar, and one tablespoonof olive oil. Mix thoroughly until it becomes a paste. Then spread onthinly cut bread for sandwiches.

CAVIAR AND SALMON SANDWICHES

Take a piece of rye bread, cut round (with a biscuit cutter), spreadwith mustard; put some caviar in centre of the bread, strips of smokedsalmon around the caviar and strips of pickle around the salmon.

Grape-fruit and other Cocktails

2007-01-20T18:30:00.000-08:00

GRAPE-FRUIT COCKTAIL

Cut the grape-fruit into halves, crosswise, and scoop out the pulp,rejecting the white inner skin as well as the seeds. Clean the shells;cut the edges with a sharp knife into scallops and throw them into coldwater. Set the pulp on the ice. At serving time put a teaspoon ofcracked ice in the bottom of each shell; fill with the pulp, mixedthoroughly with powdered sugar and a little sherry, if desired; andplace a maraschino cherry or bit of bright-colored jelly in the centreof each. Lay on paper doilies or surround with bits of asparagus fern.

AMBROSIA

Fill glass with alternate layers of sliced orange and cocoanut; coverwith powdered sugar and place a maraschino cherry on the top of each.

PEACH COCKTAIL

Fill the glasses with sliced peaches; cover with orange or lemon juice;sweeten to taste; add a little shaved ice and serve.
Apricot and cherry cocktails may be made in the same way.

RASPBERRY COCKTAIL

Mash a pint of ripe, red currants; strain them through cheesecloth; pourthe juice over a pint of red raspberries and set on the ice to chill. Atserving time sweeten to taste and pour into the glasses, putting oneteaspoon of powdered sugar on the top of each.

PINEAPPLE AND BANANA COCKTAIL

Take equal parts of banana and fresh or canned pineapple; cut into smallcubes and cover with lemon or pineapple juice. Serve in glasses ororange shells placed on autumn leaves or sprays of green fern.

CHICKEN LIVER PASTE recipes

2007-01-18T16:59:00.000-08:00

CHICKEN LIVER PASTE, No. 1

Wash thoroughly several fowls' livers and then let them simmer untiltender in a little strong soup stock, adding some sliced mushroom,minced onion, and a little pepper and salt. When thoroughly done mincethe whole finely, or pound it in a mortar. Now put it back in thesaucepan and mix well with the yolks of sufficient eggs to make thewhole fairly moist. Warm over the fire, stirring frequently until themixture is quite thick, taking care that it does not burn.
It should be served upon rounds of toast on a hot dish garnished withparsley.

CHICKEN LIVER PASTE, No. 2

Take one-quarter pound chicken livers that have been boiled soft; drainand rub through grater, add one-quarter cup of fresh mushrooms that havebeen fried for three minutes in two tablespoons of chicken fat, chopthese, mix smooth with the liver, moistening with the fat used in fryingthe mushrooms, season with salt, pepper, paprika and a little onion andlemon juice. Spread on rye bread slices. Garnish plate with a red radishor sprigs of parsley.

CHOPPED HERRING

Soak herring a few hours, when washed and cleaned, bone and chop. To oneherring take one onion, one sour apple, a slice of white bread which hasbeen soaked in vinegar, chop all these; add one teaspoon oil, a littlecinnamon and pepper. Put on platter in shape of a herring with head attop and tail at bottom of dish, and sprinkle the chopped white of ahard-boiled egg over fish and then the chopped yolk.

ANCHOVY CANAPES recipes

2007-01-16T06:37:00.000-08:00

ANCHOVY CANAPES

Cut the bread as for caviar canapes and spread with anchovy paste. Chopseparately the yolks and whites of hard-boiled eggs and cover thecanapes, dividing them into quarters, with anchovies split in twolengthwise, and using yolks and whites in alternate quarters.

ANCHOVY CANAPES WITH TOMATOES

For each person take a thin slice toast covered with anchovy paste. Uponthis place whole egg which has been boiled four minutes, so that it canbe pealed whole and the yolk is still soft. Around the toast put tomatosauce.

CHOPPED ONION AND CHICKEN FAT

Chop one yellow onion very fine, add four tablespoons of chicken fat(melted), salt to taste. Serve on slices of rye bread. If desired, ahard-boiled egg chopped very fine may be mixed with the onions.

BRAIN (APPETIZER)

Cook brains, let cool and add salt; beat up with chopped onions, juiceof one and a half lemons and olive oil. Serve on lettuce leaves.

BLACK OLIVES

Pit black olives, cut them very thin, and prepare as brain appetizer;beat well with fork.

Canning fruit baked in oven

2007-01-11T16:52:00.000-08:00

Canning fruit recipe
In this method the work is easily and quickly done and the fruit retains its shape, color and flavor. Particularly nice for berries.
Sterilize jars and utensils. Make the syrup; prepare the fruit the same as for cooking. Fill the hot jars with the fruit, drained, and pour in enough hot syrup to fill the jar solidly. Run the handle of a silver spoon around the inside of the jar. Place the hot jars, uncovered, and the covers, in a moderate oven.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbers employ in covering pipes, or put into the oven shallow pans in which there are about two inches of boiling water. Cook berries to the boiling point or until the bubbles in the syrup just rise to the top; cook larger fruits, eight to ten minutes or according to the fruit. Remove from the oven, slip on rubber, first dipped in boiling water; then fill the jar with boiling syrup. Cover and seal. Place the jars on a board and out of a draft of air. If the screw covers are used tighten them after the glass has cooled.
Large fruits, such as peaches, pears, quince, crab-apples, etc., will require about a pint of syrup to each quart jar of fruit. The small fruit will require a little over half a pint of syrup.

Butterbarches

2007-01-10T14:06:00.000-08:00

BUTTERBARCHES
Dissolve one cake of compressed yeast in one-half cup of lukewarm milk, add a teaspoon of salt, and a tablespoon of sugar and let it rise. Then make a soft dough of eight cups of sifted flour and as much milk as is required to work it, about two cups; add the yeast, one-half cup of sugar, four tablespoons of butter dissolved in the warm milk, the grated peel of a lemon, two or three dozen raisins seeded, and two eggs well beaten. Work this dough perfectly smooth with the palm of your hand, adding more flour if necessary. It is hardly possible to tell the exact amount of flour to use; experience will teach you when you have added enough. Different brands of flour vary, some being drier than others.Work the dough as directed, set it aside covered until it is double the bulk of the original piece of dough. Then work again and divide the dough into two parts, and divide each of the pieces of dough into three parts. Work the six pieces of dough thoroughly and then roll each piece into a long strand; three of which are to be longer than the other three. Braid the three long strands into one braid (should be thicker in the centre than at the end), and braid the shorter strands into one braid and lay it on, top of the long braid, pressing the ends together.Butter a long baking-pan, lift the barches into the pan and set in a warm place to rise again for about one-half hour. Then brush the top with beaten egg and sprinkle poppy seed all over the top. Bake in a moderate oven one hour.

About making bread

2007-01-09T12:15:00.000-08:00

How to make bread
Try the yeast always by setting to raise in a cup of lukewarm water or milk, if you use compressed yeast add salt and sugar.
If it rises in the course of ten or fifteen minutes, the yeast is fit to use. In making bread always use sifted flour. Set a sponge with lukewarm milk or water, keeping it covered in a warm place until very light, then mold this sponge by adding flour, until very light into one large ball, then knead well and steadily for twenty minutes. Set to rise again in a warm place free from drafts, and when it has risen to double its former bulk, take a knife, cut through the dough in several places, then place this dough on a baking board which has been sprinkled with flour. Work with the palm of the hand, always kneading towards the centre of the ball (the dough must rebound like a rubber ball). When this leaves the board and the hands perfectly clean the dough may be formed into loaves or rolls.
Place in pan, greased slightly with a good oil, let rise until the imprint of the finger does not remain, and bake.
The oven for baking bread should be hot enough to brown a teaspoon of flour in five minutes.
If baked in a coal range, the fire must be just the proper heat so as not to have to add fuel or shake the stove.
If baked in a gas range, light oven to full heat five minutes before putting the bread in the oven, and bake in a moderately hot oven forty-five minutes, unless the loaves are very large when one hour willbe the proper time.
When taken from the oven, the bread may be wrapped in a clean towel wrung out of warm water (this prevents the crust from becoming hard. place bread in slanting position or allow it to cool on a wire rack.