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

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 .

Mutton Broth. Time--2 1/2 to 3 hours.

Cut the meat into small pieces , and put it into a saucepan with the bones, cold water and salt; bring to the boil. Draw to the side of the fire as soon as the broth boils, skim well. Simmer for 1 1/2 hour, skimming occasionally. Prepare the vegetables and rice, add them and let all simmer 1/2 hour till the vegetables are tender. Add the parsley just before serving.

Ox-tail Soup. Time--4 hours.

Prepare the vegetables, cut them up, wash and wipe the ox-tail, cut it in pieces and fry all in hot dripping in a large stew pan. Add the herbs, spice, seasoning and water. When boiling skim off the fat and then stew gently for 3 hours; strain it into a basin, putting the pieces of ox-tail into the tureen with the sherry or chablis. Pour the soup into a stew-pan, stir till it boils. Add the mushrooms, and cook from 10 to 15 minutes, skimming off any scum; strain the soup and pour over the ox-tail.

Tomato Soup. Time--1 1/2 hour.

Prepare and cut up the vegetables, boil all for half an hour in 1/2 pint water, and then pulp through a sieve. Warm the dripping in a stew-pan, stir the flour in smoothly, pour the pulped vegetables and stock on to it slowly, and let all thicken over the fire.

SAVOURY INGREDIENTS FOR SOUPS.

Vermicelli, macaroni, sago, Italian paste, or semolina, may be thrown into any clear soup, when boiling, about 1/4 hour before it is served.

Frimsels. Time-- 3/4 hour.

Beat up the egg well, add a pinch of salt, then, with a knife, work in as much flour as possible. Flour the board thoroughly, roll out the paste very thin, cut into three, and roll out each piece till nearly transparent; then fold into three, let it dry for 1/4 of an hour, and with a sharp knife shave off extremely fine strips. Let these dry, and add them to the soup when boiling 1/4 of an hour before serving.

Drop Dumplings. Time-- 1/2 hour.

Beat up the dripping till quite white; pour some boiling water over the egg, then break it into the dripping; stir these together, then add the flour, seasoning, a little grated nutmeg, and the parsley. Drop pieces the size of a large walnut, into the boiling soup, and cook about 15 minutes.

Savoury Custard. Time--40 minutes.

Beat up the eggs with the stock and salt; strain into a well-greased gallipot, cover it with a piece of greased paper, stand it in a saucepan of boiling water and steam very gently for 30 minutes . When the custard is set, take the gallipot out of the saucepan, let it get cool, turn the custard out and cut it up into fancy shapes.

MILK SOUPS.

Artichoke or Turnip Soup. Time--1 hour.

Heat the butter in a stew-pan, put in the vegetables, turn them about, add the salt, flour, milk and water, stirring them in slowly. When the vegetables are done rub them through a sieve, put them back into a clean stew-pan, add sugar and more seasoning if required and heat thoroughly. A little cream or good butter may be put into the tureen, and the soup stirred into it.

Cabbage Soup. Time--1 hour.

Put on a large saucepan of water to boil; shred the cabbage and put it into the boiling water to blanch for 5 minutes. Strain the cabbage, return it to the saucepan with 1 1/4 pint boiling water, the milk, onion, chopped parsley, butter, and seasoning. Bring this to the boil and cook 15 minutes; then shake in the semolina and boil 10 minutes.

Celery Soup. Time--6 hours.

Stew the celery and onion in the water for 5 to 6 hours, pulp it through a sieve, add 3/4 pint milk and the seasoning and let it boil once. Draw it to the side of the fire and add the yolk beaten up in 1 gill cold milk; stir, but do not let it boil, and serve when hot.

Haricot Soup. Time--4 1/2 hours.

Soak the beans in water all night. Next morning put them in a saucepan with the water, pepper, salt, and sliced onion. Boil gently 4 hours. Then mash all through a sieve into a basin, stir in the milk, and return to the saucepan to get hot.

Potato Soup. Time--1 1/2 hour.

Cut up the potatoes, put them in a stew-pan with the butter and the onion cut in slices. Stir over the fire for 5 minutes. Add the water, and simmer for 1 hour. Pass all through a sieve, and return to the stew-pan. Add the milk, salt, and pepper, and serve when hot.

CHEAP SOUPS.

Barley Soup. Time--4 hours.

Prepare the vegetables, put them with the other ingredients into a saucepan, and simmer gently for 3 or 4 hours.

Brown Onion Soup. Time--1 1/2 hour.

Skin the onions, cut them into small dice, heat the dripping, and throw in the onions, shaking them about over the fire till they are golden brown . When they are brown stir in the flour carefully, and add the water or pot-liquor. Simmer for an hour, then rub through a sieve, return to the saucepan, add a little soy, pepper and salt to taste, and boil for 3 minutes before serving.

If these directions are carefully followed this soup is equal to one made from good stock.

Carrot Soup. Time--1 1/2 hour.

Prepare the vegetables, slice them, then fry them in the dripping. Add the water or pot-liquor, salt and pepper. Boil till the vegetables are tender, then pulp through a sieve into a basin. Heat again and serve with fried bread.

Lentil Soup. Time--3 or 4 hours.

The lentils must be soaked all night in cold water. Melt the dripping in a saucepan, fry the lentils, sliced onion, and celery cut in small pieces. Stir over the fire for 5 minutes. Then add the water and boil gently, stirring occasionally, till the lentils are quite soft. Pass all through a sieve, return to the saucepan, add the pepper and salt, and heat again.

Pea Soup. Time--2 1/2 hours.

Soak the peas over-night; next morning put them on in the cold water or pot-liquor. Bring to the boil, and then add the prepared vegetables, bones, and seasoning. Skim well, and boil for 1 1/2 hour, stirring occasionally. Remove the bones, and pulp the soup through a sieve. Heat it again, and serve with dried mint and fried bread.

Spinach Soup. Time--2 hours.

Wash the spinach in several waters, strip off the leaves and place them in a saucepan of cold water with a little salt, and boil till tender . Pulp through a hair sieve with the water in which it was boiled; boil it up again in a clean stew-pan, thicken carefully with the flour, cook for 10 minutes, and serve with poached eggs.

Vegetable Soup. Time--1 1/2 hour.

Prepare the vegetables, cut them into slices, fry them in the dripping, add the water or pot-liquor, the salt, pepper, and herbs. Boil till quite tender, mix the flour and mustard to a cream with the cold water, and add to the soup. Simmer for half an hour longer and then serve.

FISH.

Fresh fish may be known by its stiffness, firmness, bright eyes, and bright red gills.

The cheaper kinds of fish, such as herrings, mackerel, haddocks, and plaice, contain more nourishment than most of the more expensive kinds. All fish must be thoroughly cleansed in salt and water, two waters at least being allowed. It must then be very carefully dried in a coarse cloth kept specially for this purpose.

To Bake Fish.

Clean and dry the fish very thoroughly, put it on a baking tin, greased with a little oil or butter, sprinkling pepper and salt over it. Cover with a well-greased sheet of paper, bake from 10 minutes to 1/2 an hour, according to the size of the fish. Remove the paper, and serve the fish with chopped parsley and the strained liquor from the tin.

To Boil Fish.

When the fish is thoroughly cleaned, put it on a strainer or dish, place it in a saucepan with boiling water sufficient to cover it, some salt and a tablespoonful of vinegar. Simmer gently till the skin begins to crack.

Some of the liquor in which the fish was boiled can be used for making a sauce.

To Broil Fish.

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