Matzoth dipped in eggs recipes

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.

Bread pudding recipes

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.

Jewish kugel recipe

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

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

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

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.

Lentil soup recipe

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.

Some torte recipes

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.

Lemonade recipes

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

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.

Noodles cakes kosher recipes

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

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

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

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.

VEGETABLE SOUP (MILCHIG) recipes

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.

SCHALET OR TSCHOLNT (SHABBAS SOUP)

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

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

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

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

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.