Part 7

Mix the flour and butter together, then add the sugar, currants (washed and dried), cinnamon, and baking-powder. Mix together smoothly in a basin the carbonate of soda and the milk, then add the vinegar, and while it is effervescing, mix it quickly with the dry ingredients. Turn all into a greased cake-tin, and bake in a moderate oven about 1½ hour.

Yorkshire Tea Cakes. Time—2 hours.

¾ lb. flour, 1½ gill milk, 1 egg, 1 teaspoonful castor sugar, 1 oz. German yeast, 1 oz. butter, salt.

Pass the flour through a sieve, and add a pinch of salt. Melt the butter in a stew-pan, add the milk, and let it become lukewarm. Cream the yeast with the castor sugar, add the milk, butter and egg, mix well, then strain into the middle of the flour, work in all the flour from the sides, then turn on to a floured board, and knead with the hand. Cut into two pieces, place in floured tins, cover and leave in a warm place to rise 1 hour. Bake from 20 to 30 minutes in a hot oven.

SWEETMEATS.

Chocolate Caramels. Time—¾ hour.

½ lb. grated chocolate, 1 breakfastcupful brown sugar, ¾ breakfastcupful milk, 1 oz. butter, 2 dessertspoonfuls golden syrup.

Stir all the ingredients over the fire until thick (from 20 to 30 minutes). When a little of the mixture, poured into cold water, becomes crisp and hard, the caramels are ready. Pour the mixture on to well-greased dishes, mark it into squares, and cut up as soon as possible.

Cocoanut Candy. Time—1 hour.

1 large cocoanut, 1 tablespoonful cocoanut milk, 1 lb. brown sugar.

Cut the cocoanut into small thin strips about half an inch long. Boil with the sugar and the milk from the nut, stirring all the time. Drop a little on to a wet board, and if it be sufficiently cooked, it will harden. When ready, form the mixture into round cakes with a tablespoon, and drop them on to a wet board as fast as possible.

Ginger Lee. Time—1 hour.

1¼ lb. ginger lee seed, 1 lb. castor sugar, 1 lb. honey, ¼ lb. almonds.

Blanch the almonds and ginger lee seed the day before they are required. Pick the seed over well, put it into the oven until it is a light brown. Mix the sugar and honey well together, put them in a saucepan on the fire, let them remain till clear (about 20 minutes). Drop in the ginger lee seed and almonds, and stir well. Drop a spoonful on to a plate to see if it sets; when ready, thoroughly wet a board and rolling pin, roll out the mixture about one inch thick, cut it up, and put on a dish to cool.

Toffee. Time—½ hour.

1 lb. brown sugar, ½ lb. butter, ½ gill water, 1 dessertspoonful vinegar (2 oz. almonds, if liked).

Melt the sugar and butter together, then add the water and vinegar, and stir over a slow fire, till a little of the mixture, poured into cold water, becomes quite crisp and hard. Blanch the almonds, cut them up, sprinkle them into the toffee at the last moment, then pour it on to well-greased dishes, mark it into squares, and cut up as soon as possible.

INVALID COOKERY.

Cup of Arrowroot. Time—¼ hour.

1 dessertspoonful arrowroot, 1 pint milk.

Boil the milk, and meanwhile mix the arrowroot to a smooth paste with a little cold milk, then pour the boiling milk on to it and stir till smooth. If not thick enough, return it to the saucepan and stir for 2 or 3 minutes over the fire. Serve with sugar or salt.

_A cup of cornflour_ can be made in the same way.

Barley Water. Time—20 minutes.

2 dessertspoonfuls prepared barley, 1 pint milk or water.

Put the barley into a basin and mix to a smooth paste with a little cold milk or water, then add to it gradually the boiling milk or water, stirring carefully with a wooden spoon all the time. Boil 10 minutes, stir continually and avoid lumps. Sweeten, and if made with water serve with lemon-juice.

Raw Beef Tea (for typhoid fever). Time—1¾ hour.

Scrape a small piece of very lean gravy beef, put it in a tumbler, add a pinch of salt, and just cover with cold water. Let it stand 1½ hour, then strain, and add 2 or 3 drops of lemon-juice to turn it brown, if permitted by the doctor.

Beef Tea (strongest). Time—2 hours.

1 pint of water to 1 lb. gravy beef.

Cut the beef into pieces about half an inch square, removing all fat and skin, and soak for 1 hour in the water. Then add 1 teaspoonful of salt, and place in a covered jar, which must stand in a saucepan of boiling water for 1 hour. Keep the saucepan well filled, and the water boiling, but be careful not to let it enter the jar. Strain and serve.

Whole Beef Tea. Time—2½ hours.

½ lb. gravy beef to 1 pint water.

Cut the beef into pieces ½ inch square, removing all the skin and fat, and let the beef soak in ½ pint cold water. When the juices have been extracted (the pieces should soak all night) take out the beef and place it in a jar with the remainder of the cold water. Let this simmer 2 hours, then add the liquor to the cold raw juice, take out the pieces of meat, pound them, return them to the liquor, and heat all together. Flavour with green celery stalk, or a little Worcester sauce.

Calf’s Foot Jelly.

1 calf’s foot, 2 quarts water, rind of 1 and juice of 3 lemons, ¼ lb. loaf sugar, 3 whites and shells of eggs, spice.

Cut the foot into 3 pieces, put them in a saucepan and add the cold water, simmer gently 8 hours then strain into a basin. When the jelly is cold, carefully skim off the fat, dip a clean cloth into boiling water, and wipe any remaining fat off the surface with the cloth. Melt the jelly in a saucepan, then add the sugar, lemon-juice, and rind, whites of eggs well beaten, the shells and spice. Whisk over the fire till the jelly boils, then simmer, with the lid off 20 minutes. Fix a cloth, thoroughly rinsed in boiling water, on to a chair (as for clearing soup, see page 2), strain the jelly through it, and cover with a blanket while it is running through. Pour into a mould, which has been rinsed in cold water.

To Boil a Chicken. Time—2 hours.

1 fowl, ½ lemon, mace; pepper and salt to taste.

Boil enough water to well cover the fowl, add salt, pepper and mace. Rub the fowl with the lemon-juice, put it into the saucepan. Boil gently 1½ hour. Serve with lemon sauce (see page 39), and if liked, garnish with slices of tongue, smoked beef, or worsht.

Chicken Broth.

Cut up an old fowl, cover with water, and stew it with 2 onions till it goes to pieces. Season with pepper and salt, skim well, strain, and serve very hot with sippets of toast.

Chickens’ necks stewed in the same way make very good broth.

To Roast a Chicken. Time—1 hour.

1 fowl (smoked beef fat). _Stuffing_: 1 tablespoonful chopped suet, 1 tablespoonful bread-crumbs, ½ tablespoonful chopped parsley, ½ tablespoonful chopped herbs, grated nutmeg, pepper and salt to taste, grated lemon-rind, 1 egg.

Dry the fowl well; prepare the stuffing as below, put it in at the breast, and sew or skewer it up. (If liked, lard the fowl with the smoked beef fat.) Rub with a little pepper and salt, dredge lightly with flour, and leave a little while. Then put a piece of greased paper over the breast, and put down to roast. Remove the paper ¼ hour before the fowl is done.

_For the stuffing_: Chop the suet and parsley fine, add to them the bread-crumbs, herbs, pepper, and salt, nutmeg, lemon-rind, and lastly the egg, well beaten. Mix all well together.

Cornflour Blanc-mange. Time—20 minutes.

2 tablespoonfuls cornflour, 1 pint milk, 1 tablespoonful loaf sugar, stick cinnamon.

Put the sugar, cinnamon, and nearly all the milk, in a saucepan to boil. Meanwhile mix the cornflour in a basin to a smooth paste, with the remainder of the milk. When the milk boils, add to it the cornflour, return all to the saucepan, and boil quickly 3 minutes, stirring all the time. Dip a mould in cold water, pour in the cornflour after the cinnamon has been taken out. When cold turn out, and serve with jam.

Gruel. Time—¾ hour.

2 dessertspoonfuls oatmeal (fine or Scotch), 2 tablespoonfuls milk, ½ saltspoonful salt, 3 gills boiling water.

Mix the oatmeal and salt to a smooth paste with the milk. When the water boils add it gradually, stirring all the time. Let it stand ½ minute, then pour it into the saucepan, letting the grits remain in the basin. Stir the gruel till it boils, then simmer 10 minutes more if fine, ½ hour more if Scotch oatmeal. Sweeten to taste.

Lait de Poule. Time—10 minutes.

1 gill boiling water, ¾ wineglassful sherry, 1 egg, (nutmeg if liked), sugar.

Beat up the egg, pour the nearly boiling water over it, add the sherry and nutmeg, and sweeten. This drink is very good for a cold, when no milk is handy.

Lemonade.

2 lemons, 1 quart water; loaf sugar to taste.

Shave off the yellow rind of the lemon, place the sugar in a jug, put the rind in a strainer, and pour 1 pint of boiling water over it on to the sugar. Squeeze the lemons through a strainer, add to them 1 pint of cold water, then mix all together.

Mutton Broth.

This broth is made just like that on page 5, but no rice or barley should be thrown in. The broth should be strained through a sieve, and served with sippets of toast. Special care should be taken to have it entirely free from fat.

Toast Water.

Toast a _crust_ of bread carefully all over, but do not burn it black. Fill a jug with boiling water, _then_ put in the toast. A bright liquid the colour of sherry will be the result.

PASSOVER DISHES.

Batter Pudding. Time—1 hour.

1 teacupful motza meal, 1 pint milk, 2 eggs, 3 oz. brown sugar, 2 oz. butter, rind of 1 lemon (tablespoonful rum, if liked).

Mix the meal into a batter with the milk and eggs, add the sugar, butter (melted), grated rind of lemon, and rum. Pour the mixture into a greased basin or mould, and boil for 1 hour, or bake ½ hour.

Cocoanut Custard. Time—½ hour.

See page 52, but use prelatoes instead of sponge cakes.

To Fry Fish.

See page 11, but use motza meal instead of flour.

To Stew Fish.

See page 15, but use motza meal instead of flour.

Grimslichs. Time—¾ hour.

2 motzas, ¼ lb. motza meal.

_Inside_: 2 oz. ground almonds, 2 oz. raisins, 2 oz. sultanas, ¼ lb. currants, ground cinnamon, nutmeg, ¼ lb. brown sugar, 2 eggs.

Mix the fruit, sugar, spice, almonds together with 1 egg. Soak the motzas till quite soft, squeeze very dry, make into a crust with the meal and the other egg. Shape a piece of this into an oval on the hand, place some of the inside mixture on it, cover with a top piece, shape carefully, and sprinkle with meal. Fry in hot fat or oil. Serve with clarified sugar.

Motza Kleis. Time—¾ hour.

2 motzas, ½ lb. motza meal, 3 oz. suet, 1 tablespoonful chopped parsley, 2 chopped onions, 2 eggs, marjoram, pepper and salt to taste.

Soak the motzas in cold water till they are soft, then squeeze them very dry. Chop the onions, brown them with a few drops of oil. Add them to the motza, with the suet chopped fine, nearly all the meal, parsley, marjoram, pepper, salt, and lastly, the eggs well beaten. Roll into balls with the remainder of the meal, and throw into the boiling soup ½ hour before serving.

Motza Pudding (baked).

2 motzas, 2 tablespoonfuls meal, 2 oz. dripping, ½ lb. dried fruit, 2 eggs, 2 oz. brown sugar, spice to taste.

Soak the motzas in cold water, then squeeze them very dry. Prepare the fruit, mix all the dry ingredients together, then add the eggs, well beaten. Grease a pie-dish well, sugar it, fill it with the mixture, and bake about ½ hour. Serve with clarified sugar (see page 39).

_Boiled motza pudding_ is made in the same way, but chopped suet must be used instead of the dripping.

Potato Pastry. Time—1 hour.

¼ lb. cold boiled potatoes, 2 oz. potato flour, 2 oz. dripping, a pinch of salt, a very little water.

Mash the potatoes through a sieve, then add the salt and potato flour, and rub in the fat. Mix to a paste with a very little cold water. Proceed as in fruit pie, page 45.

This paste may be used for meat pie, tartlets, &c., and will be found very light.

Potato Pudding. Time 1¼ hour.

3 large mealy potatoes, 1 oz. butter, ½ gill milk, 3 eggs, 1 tablespoonful brown sugar; nutmeg and salt to taste.

Boil the potatoes, mash them smooth with the milk, butter, well-beaten eggs, sugar, nutmeg, and salt. Bake in a greased dish ½ hour, and serve hot.

Sassafras.

Sassafras, aniseed, stick liquorice.

Tie up the liquorice and aniseed in a muslin bag, put this in a jug with the sassafras, and pour boiling water over it.

Swiss Roll. Time—½ hour.

1½ oz. potato flour, 2 oz. castor sugar, 3 eggs, lemon cheese-cake mixture (see page 64).

See page 50, but use 1½ oz. potato flour or 3 oz. motza meal instead of flour, and lemon cheese-cake mixture instead of jam.

Lightning Cakes.

2 oz. butter, 2 oz. castor sugar, 2 oz. potato flour, 1 oz. ground almonds, 1 egg.

Cream the butter and sugar together, add the egg, well beaten, the potato flour, and ground almonds.

Grease a tin liberally, spread the mixture smoothly on it with a knife, bake in a quick oven 5 minutes, and cut into shapes while hot.

APPENDIX.

FORMATION OF COOKERY CLASSES.

In these few pages it is our object to give, as clearly and concisely as possible, directions for the formation and conduct of the Jewish Cookery Classes which are now increasing among us. Several years’ experience at the Bayswater Jewish Schools and at the Portuguese Jews’ Schools has enabled us to ascertain accurately the cost of starting and maintaining such a class, and we have endeavoured to give a clear statement of the necessary expenditure, together with a list of the requisite utensils.

“In schools in which the Inspector reports that special and appropriate provision is made for the practical teaching of cookery, a grant of four shillings is made on account of any girl (over twelve years of age before the conclusion of the course) who has attended not less than forty hours during the school year at the cookery class, and is presented for examination in the elementary subjects in any Standard.”[2]—(New Code of Regulations, 1882.)

A class-room can easily be adapted as the kitchen by the introduction of a good-sized cupboard and a simple open range. A kitchen table should be procured with screw legs, so that it can conveniently be taken to pieces, and removed after the lesson.

Two or three demonstration lessons, at which a large number of girls may attend, given at the commencement of the course, will enable the girls to set about the practice lessons with some degree of facility. No demonstration should last longer than an hour and a half, so that the teacher may secure the entire attention of the pupils. These lessons will afford an opportunity for dwelling on the value of foods, both from an economical and medical point of view.

The practice lessons should last two hours, so that there may be plenty of time for the pupils to thoroughly cleanse and put away every article used, scrub the floor and table and tidy the hearth. In these two hours the luncheon hour might easily be included.

The number of girls at a practice lesson should never exceed twelve, and they should work two together at one board. They should be shown how to weigh carefully each ingredient, and should themselves regulate, by a clock, the cooking of their own dishes. Perfect order must be maintained, and it is very necessary that neatness should be insisted on throughout every stage, and that special attention should be paid to personal cleanliness. The girls should be made to read through the recipe to be prepared, and to collect all the ingredients required before they actually commence to cook.

It is desirable that the various processes should be carried on with the simplest means, so that every girl may be fairly expected to find in her own home all such utensils as are employed during the lesson. It is, therefore, better to avoid the expense of a mincing-machine, knife-machine, and other labour-saving appliances.

Footnote 2:

In order that the school may gain this grant, the teacher must have passed the requisite examination of the National Training School for Cookery.

REQUISITE UTENSILS, WITH APPROXIMATE COST, FOR CLASS OF SIX GIRLS.

£ s. d. 3 Iron saucepans (various sizes) 0 3 8 1 Gridiron (reversible) 0 2 2 2 Frying-pans (meat and butter) 0 1 6 1 Strainer (conical) 0 1 2 1 Colander 0 1 2 1 Pepper-box 0 0 2 1 Salt-cellar 0 0 2 1 Grater 0 0 4 1 Tin mould 0 1 3 1 Meat-stand 0 3 0 1 Dripping-tin 0 2 7 1 Set skewers 0 0 4 1 Basting-ladle 0 0 10 1 Toast-fork 0 0 1 6 Wooden spoons (various sizes) 0 0 8 1 Knife-board 0 0 10 1 Galvanised pail 0 1 6 1 pint measure 0 0 9 1 gill measure 0 0 6 1 Yorkshire Pudding tin 0 0 9 6 Iron spoons (various sizes) 0 1 6 2 Teaspoons 0 0 4 1 Potato-knife 0 0 5 1 Onion knife 0 0 5 1 Wash-hand bowl 0 1 2 1 Zinc bath (for Washing-up) 0 1 10 1 Zinc bath (for koshering) 0 1 10 1 Wire sieve 0 1 3 1 Funnel 0 0 2 ½ doz. kitchen knives 0 3 4½ 3 Kitchen forks 0 0 8½ 1 Blacklead brush 0 0 3 1 Stove brush 0 0 4½ 1 Nail brush 0 0 4 1 Potato brush 0 0 3 2 Scrubbing brush 0 1 0 1 Saucepan brush 0 0 4 1 Dustpan 0 0 7 1 Broom (for same) 0 1 0 3 Yellow basins 0 1 6 4 Pie-dishes (various sizes) 1 0 2 2 butter 3 Jugs (various sizes) 0 0 11 12 Dinner plates 0 2 6 3 Soup plates 0 0 7½ 3 Breakfast plates (another colour) 0 0 4½ 2 Dishes 0 2 0 3 Pudding basins (various sizes) 0 0 7½ 3 Rolling-pins 0 0 8¼ 1 Pastry brush 0 0 2 6 Patty-pans 0 0 6 1 Cake-tin 0 0 6½ Pastry cutters 0 0 6 Weights & Scales 0 8 0 3 Pastry boards 0 6 9 1 Coal shovel 0 0 7½ 2 Baking sheets 0 1 6 1 Fish-slice 0 0 3 1 Glazed earthenware flour-jar 0 1 0 6 Glass jars (for dried fruits, 0 0 9 herbs, etc.) 1 Knife-box 0 1 0 1 Spice-box 0 1 6 1 Flour-dredger 0 0 6 1 Waste-pan 0 1 6 1 Small kettle 0 1 0 1 Table, with screw-legs 2 2 0 1 Basket-lid for koshering 0 0 2 1 Wash-leather 0 0 4 2 House-flannels 0 0 6 1 Fish-cloth 0 0 2 1 Dish cloth 0 0 1 6 Tea-cloths 0 1 6 1 Duster 0 0 2 6 Cooking aprons 6 Pair sleeves 2 Pudding-cloths 0 0 4 2 Towels 0 1 0 ──────── £6 4 3¼

HINTS ON CLEANING KITCHEN UTENSILS.

_Saucepans_ should always be filled immediately after use, with hot water and soda. When they have stood some time, they must be scoured well, inside and out, with silver sand, well rinsed in hot water, and thoroughly dried in front of the fire. The lids must be wiped, and hung up separately.

_Frying-pans_ should never be washed, but should be wiped thoroughly clean with soft paper immediately after use.

_Tin vessels_ must be thoroughly washed in hot water, dried, lightly covered with whiting, and then rubbed bright with wash-leather.

_Kitchen tables_ must be washed over with a wet cloth, sprinkled with silver sand, and thoroughly scrubbed, the way of the grain, with hot water and soda. All the sand must then be carefully wiped off with a damp cloth. Should the table be very greasy, damp fuller’s earth must be used instead of sand.

_Pastry boards and wooden utensils_ must be washed over with a wet cloth, sprinkled with crushed soda and boiling water, then scrubbed well, the way of the grain, and dried with a cloth.

_Knives_ must be placed in a jug, and covered with hot water as far as the haft, then wiped quite dry, cleaned with bath brick on a wooden board placed in a slanting position. When quite bright, the dust must be wiped off with a dry cloth.

The prongs of _forks_ must be cleaned with a piece of rag dipped in bath brick.

_Plates and dishes_ must be washed in hot water and soda, then rinsed in cold water, and left in the plate-rack to dry.

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