Read Ebook: The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers by Cohen Edith B Henry May

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Ebook has 625 lines and 51023 words, and 13 pages

SOUPS. Hints on making soup and stock 1 Two ways of making fresh stock 2 White stock 2 Soup, to clear 2 Green pea soup 3 Julienne soup 3 Kugel 3 Liver soup 4 Mock turtle soup 4 Mulligatawny soup 4 Mutton broth 5 Oxtail soup 5 Tomato soup 5 Savoury ingredients for soups 6

MILK SOUPS. Artichoke soup 7 Cabbage soup 7 Celery soup 7 Haricot soup 7 Potato soup 8 Turnip soup 7

CHEAP SOUPS. Barley soup 8 Brown onion soup 8 Carrot soup 9 Lentil soup 9 Split pea soup 9 Spinach soup 9 Vegetable soup 10

FISH. Buy, how to 10 Bake, how to 10 Boil, how to 10 Broil, how to 11 Frying, hints on 11 Fry, how to 11 Steam, how to 11 Anchovy butter 12 Cod, savoury 12 Haddock, baked 12 Haddock, dried 12 Plaice and tomatoes 13 Soused herrings 13 Sole ? la ma?tre d'h?tel 13 Sole au gratin 13 Sole and tomatoes 14 Stewed fish, brown 14 Stewed fish, white 15

SIMPLE WAYS OF USING COLD COOKED FISH. Curried fish 16 Fish cake 16 Fish cakes 16 Fish pie 17 Fish quenelles 17 Fish souffl?e 17 Halibut cr?me 17 Kedgeree 18

MEAT. Buy, how to 18 Bake, how to 18 Boil, how to 18 Roast, how to 19 Beef ? la mode 19 Beef smoked 19 Beef steak, to grill 19 Beef steak pie 20 Beef steak pudding 20 Beef stewed shin of, with 20 dumplings Beef with French beans 21 Beef with haricot beans 21 Beef braised 22 Brain fritters 22 Brazilian stew 22 Chops, to grill 19 Dripping, to clarify 22 Fat, to clarify 23 Irish stew 23 Liver, to fry 23 Liver, fritters 23 Mutton, braised leg of 24 Mutton, cutlets 24 Mutton, haricot 24 Mutton, breast of, stuffed 27 Pillau 24 Poor man's goose 25 Sausage meat fritters 23 Sausage rolls 25 Sausage and rice 25 Sheep's head, boiled 26 Sheep's hearts, roasted 26 Steak, stewed 26 Tongue, salt or smoked 27 Toad-in-the-hole 27 Veal, stewed knuckle of 27 Veal, breast of, stuffed 27

SIMPLE WAYS OF USING COLD COOKED MEAT. Curry 28 Hash 28 Macaroni mutton 29 Meat croquettes 29 Patties of cold meat 29 Potato pie 29 Potato surprise 30 Ragout of beef 30 Rissoles 30 Salt meat salad 30 Tomato pie 31 Tomatoes, stuffed 31 Vegetable marrow, stuffed 31 Walnut stew 31

VEGETABLES. Hints on preparing 32 Beetroot, baked 32 Beans, broad 32 Beans, French 32 Beans, French ? la ma?tre 33 d'h?tel Beans, haricot 33 Cabbages 33 Cauliflowers 33 Carrots, stewed 33 Celery, stewed 33 Colcannon 33 Greens 33 Green peas, boiled 34 Green peas, dried 34 Jerusalem artichokes 34 Potatoes, baked 34 Potatoes, baked under meat 34 Potatoes, boiled 34 Potatoes, fried 35 Potatoes, mashed 35 Rice, boiled 35 Savoys 33 Spanish onions 35 Spinach 35 Turnip tops 35 Vegetable marrow, fried 35

SALADS AND PICKLES. Bean salad 36 Cabbage salad 36 Cauliflower salad 36 German celery 36 Lettuce salad 36 Onions, pickled 37 Potato salad 37 Red cabbage, pickled 37 Russian salad 37 Salad cream 38

SAUCES AND SYRUPS. Almond milk 38 Bread sauce 38 Caper sauce for boiled mutton 38 Caper sauce for fish 38 Cheap sauce 39 Clarified sugar 39 Egg sauce 39 German sauce 39 Jam sauce 39 Lemon sauce 39 Marmalade sauce 39 Mayonnaise sauce 40 Melted butter 40 Mint sauce 40 Onion sauce 40 Piquant sauce 40 Tartare sauce 40

PIES, PUDDINGS, AND SWEET DISHES. Pastry, Hints on making 41 Pastry, short crusts 41 Pastry, flaky 41 Pastry, rough puff 41 Puddings, to bake 42 Puddings, to boil 42 Puddings, to steam 42 Almond pudding 42 Apples, baked 43 Apple snow 43 Apple dumplings baked 43 Apple fritters 43 Apples in custard 44 Apple jelly 44 Batter 43 Batter pudding 54 Bread pudding 44 Cocoanut pudding 44 Date pudding 45 Ebony jelly 45 Eve pudding 45 Fig pudding 45 Fruit pie 45 Fruit pudding, boiled 46 Fruit pudding, baked 46 Fruit stewed 46 Gooseberry fool 49 Gooseberry jelly 46 Homoeopathic pudding 46 Lemon creams 47 Lemon dumplings 47 Madeira cake pudding 47 Marmalade pudding 47 Mincemeat 48 Pancakes 48 Pears, stewed 48 Plum pudding 48 Plum pudding 49 Prunes, stewed 49 Rhubarb fool 49 Rhubarb stewed 49 Roly poly 49 Silk pudding 49 Suet pudding 49 Swiss fritters 50 Swiss roll 50 Treacle and ginger pudding 50 Treacle pie 51 Yorkshire pudding 51

MILK PUDDINGS. Apples in custard 51 Batter pudding 55 Bread and butter pudding 51 Cocoa mould 52 Cocoanut custard 52 Custards, boiled 52 Custard pudding 52 Derby pudding 53 Macaroni pudding 53 New Year tartlets 53 Pancakes 54 Queen of puddings 54 Rice pudding 54 Sago pudding 54 Sweet omelet 54 Tapioca pudding 54 Trifle 54 Yorkshire pudding 55

BREAD AND BISCUITS. African shoots 60 Bola 61 Bread 61 Bread unfermented 62 Buns 62 Butter cakes 62 Candied peel drops 62 Chocolate cake 63 Chocolate drops 63 Cocoanut drops 63 Cornflower cake 63 Dough cake 63 Hanucah cakes 64 Lemon cheese-cake mixture 64 Oatmeal biscuits 64 Orange cake 64 Plum loaf 65 Scones 65 Shrewsbury biscuits 60 Spanish biscuits 65 Spice cakes 65 Vinegar cake 65 Yorkshire tea-cakes 66

SWEETMEATS. Chocolate caramels 66 Cocoanut candy 66 Ginger lee 67 Toffee 67

INVALID COOKERY. Arrowroot, cup of 67 Barley water 67 Beef tea, raw 68 Beef tea, strongest 68 Beef tea, whole 68 Calf's foot jelly 68 Chicken, boiled 69 Chicken, broth 69 Chicken, roasted 69 Cornflower, cup of 67 Cornflower, blanc mange 69 Gruel 70 Lait de poule 70 Lemonade 70 Mutton broth 70 Toast water 70

PASSOVER DISHES. Batter pudding 70 Cocoanut custard 71 Fish, fried 71 Fish, stewed 71 Grimslichs 71 Motza kleis 71 Motza pudding, baked 71 Motza pudding, boiled 72 Potato pastry 72 Potato pudding 72 Sassafras 72 Swiss roll 72 Lightning cakes 72

SPECIAL HINTS FOR YOUNG HOUSEKEEPERS.

KOSHERING.

Leviticus, ch. xvii. 10, 11:--"And whatsoever man there be of the house of Israel, or of the strangers that sojourn among you, that eateth any manner of blood; I will even set my face against that soul that eateth blood, and will cut him off from among his people. For the life of the flesh is in the blood."

When purchasing meat, care must be taken to see that all veins of blood, forbidden fat, and the prohibited sinew have been removed. It is the custom in London to affix a label marked "Porged" on joints from the hind-quarters, which have been prepared in accordance with our ordinances.

The following are the Jewish regulations for koshering meat and poultry:--

The meat is put into a pan, specially reserved for the purpose, and is then entirely covered with cold water, and left in it for half-an-hour. Before removing the meat from the water, every clot of blood must be washed off. It should then be put upon the salting board , or a basket lid, placed in a slanting position, so that the water may run off. Finely powdered salt is then sprinkled profusely over every part of the meat. The meat must remain in salt for one hour. It is then removed, held over a sink or pan, and well rinsed with cold water three times, so that all the salt is washed off. Then it is placed in a clean cloth, and thoroughly dried.

The heart and the lungs must be cut open before being soaked, so that the blood may flow out. The liver must be prepared apart from other meat. It must be cut open, washed in cold water, fried over the fire on a shovel, and, whilst frying, it must be salted. When fried the blood must be well washed from it.

The head and feet of an animal may be koshered with the hair or skin adhering thereto. The head should, however, be cut open, the brain removed and koshered separately. The ends of the claws and hoofs must be cut off before the feet are koshered.

Poultry is koshered in the same way as meat, taking care that previous to the soaking in water the whole of the inside be completely removed.

Footnote 1:

THE ECONOMICAL JEWISH COOK.

SOUPS.

Hints on Making Soups and Stock.

Every housewife should bear in mind that a stock-pot always on the fire is a great aid to economy. Any odd pieces, trimmings, cooked bones, the liquor in which meat or poultry has been boiled , should be thrown in, and the pot kept about three parts full of water. When soup or gravy is required the stock should be well skimmed, and poured into a clean saucepan. The pot may be of brown earthenware with a cover and must be cleaned frequently. It should often be looked over, soft bones removed and fresh ones added.

In preparing soups:--

To Make Fresh Stock. Time--5 hours.

Order a melt from the butcher. After koshering, skin it, and notch it across several times; add 2 quarts of cold water, 1 carrot, 1 turnip, 1 onion stuffed with whole peppers and cloves, salt, and simmer about 5 hours. This will make about 3 pints of good stock, and is more economical than any other soup-meat.

Another way of Making Fresh Stock. Time--5 hours.

Cut the meat into pieces, break up the bones, add the cold water and the salt. Bring to the boil and skim well. Prepare the vegetables, cut them into pieces, and add them. Simmer 5 hours. This will make about 3 pints of good stock.

White Stock.

Same as above, using knuckle of veal and poultry-bones instead of beef.

To Clear Soup. Time--1 hour.

Chop up the beef fine; clean the vegetables and cut them into small pieces. After removing all the fat from the stock, which should now be in the form of jelly, place it in a stew-pan with the meat and vegetables. Whisk it over the fire until just on boiling point, when it should be left to boil up well. It should now be clear. Fix a clean kitchen-cloth on the legs of a chair, placed with its seat on a table; pour boiling water several times through the cloth into a basin, and then let the soup run twice slowly through the cloth.

Green Pea Soup. Time--1 hour.

Put the stock on, and when it boils add the salt, peas and other ingredients. When the vegetables are tender pass them through a sieve with the stock they were boiled in; boil it up again in a clean stew-pan; thicken it carefully with flour, and cook 10 minutes.

Julienne Soup. Time--2 hours.

Shred all the vegetables to the same length and size; fry all except the lettuce, tarragon and chervil, a light brown in the dripping in the stew-pan. Clear the stock as directed on page 2; boil it and add it with the sugar and salt to the vegetables; skim well until all grease is removed, add the lettuce, tarragon, and chervil; let it boil a few minutes, and serve.

Kugel.

Shred the suet and candied peel, wash and dry the currants, stone the raisins, mix all the dry ingredients together, add the eggs, well-beaten, place in a greased basin and tie a cloth over. Put the basin at the bottom of a large earthenware pan; place a plate on the top of the basin and the meat on this. Throw the peas, beans, onion, pepper, salt and flour into the pan, cover all with water, and tie a piece of brown paper over the pan. Put it in the oven when the cooking is finished on Friday, and dish up when required on Saturday, serving the soup, meat, and pudding as separate courses.

Liver Soup. Time--2 hours.

Brown the flour in the dripping; add the liver cut in small pieces, the egg and bread, and let all brown in the pan until thoroughly done a good dark colour. Pound it, and return to the saucepan with the pepper, salt, and pot-liquor, to simmer about 1 hour.

Mock Turtle Soup. Time--1 1/2 hour.

The day before the soup is required cut up the foot and put it in a saucepan with 2 quarts of cold water; simmer 5 hours, then strain; cut all the flesh off the bones and chop it up into neat pieces. Put on the shin separately in 2 quarts of cold water, and simmer 4 or 5 hours. Prepare the vegetables, cut them up, fry them in the fat in a large stew-pan; when soft add the flour, and stir till rather brown. Add the stock from the foot, then that from the shin, the bay-leaves and all the other ingredients. When it boils pass it all through a sieve, add the pieces of bullock's foot, and simmer 1/2 hour. A little soy may be added if required. Before serving pour the wine into the bottom of the tureen.

Mulligatawny Soup. Time--2 hours.

Prepare the vegetables, fry the onions in hot dripping in the stew-pan; when brown add the apples cut up and cored, carrots, turnip, celery, herbs and salt. Boil these in the stock. Mix the flour, curry paste and powder into a smooth paste with the water, pour into the soup, and stir till it boils. The fat should be skimmed off as it rises. Boil at least 1 hour, and then strain through a sieve. Serve with well-boiled rice .

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