Part 33

Take the whites of seven eggs with the yolks of ten, one-half pound of pulverized sweet almonds with one-half ounce of pounded bitter almonds, one-half pound of powdered sugar and one tablespoon of orange-flower water. Beat the eggs well with the orange water, then add the sugar and almonds gradually; beat all for one hour or until it bubbles; then grease deep pie-dishes with olive oil and pour in the mixture. They must be baked in a rather moderate oven. When the mixture is set and browned place over them a paper greased with olive oil to prevent them getting dark. Serve cold.

Powdered sugar should be sprinkled freely over the pudding before serving. If you wish to have them very rich boil one-half pound of sugar with one-half pint of water until it thickens; cool and pour over the pudding when you take it from the oven.

ALMOND PUDDING, No. 2

Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon rind. Beat the eggs for twenty minutes, then add one and one-half cups of sugar gently, and then the almonds; mix all together thoroughly. Bake in shallow pans and serve cold.

ALMOND HILLS

Roast one-quarter pound of sweet almonds, cut into strips lengthwise in a spider of heated sugar, not too brown. Beat one-half pound of sifted powdered sugar and the whites of five eggs to a very stiff froth. Mix all thoroughly and place teaspoonfuls of this mixture on waxed paper, and bake a light brown, in slow oven.

APPLE SPONGE PUDDING

Pare eight apples and cut off the tops carefully, so as to be able to use them as covers to the apples. Now scrape out the inside with a knife, being careful not to break the apple. Mix the scrapings with sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill this mixture into the hollow of the apple and clap on a cover for each apple; then grease a pudding dish, lay in the apples and stew them for a few minutes, but not long enough to break them. Make a sponge cake batter of eight eggs and two scant cups of sugar and a pinch of salt and add the grated peel of a lemon and beat until thick, at least half an hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter over the apples and bake in a moderate oven. Serve with wine sauce. Half this quantity is sufficient for a small family.

GRATED APPLE PUDDING

Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or to taste), one-half pound of grated almonds, or one-half cup of matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon. Pare the apples and leave them whole. Then grate all the apple from the pulp. To this add the above, also about three tablespoons of chicken or goose grease. When all is well mixed, add the whites well beaten to a stiff froth. Mix very light. Bake in well-greased baking dish.

APPLE PUDDING

Soak three matzoth and squeeze the water out well; put them in a bowl with three good-sized apples cut in small thick pieces; add one-quarter pound of currants, one-quarter pound of raisins, a little cinnamon, some rind of lemon cut thin, one-quarter pound of brown sugar and two ounces of melted fat; mix all well together with six beaten eggs; pour in a greased dish and bake in a moderate oven. This pudding can be boiled if preferred. Serve with rum sauce.

FOAM TORTE

Four egg; whites, well beaten; add one tablespoon of vinegar drop by drop, one cup of sugar, one tablespoon of vanilla; beat for twenty minutes. Line spring form with this batter on all sides. Reserve a little of the mixture and drop by drops on top of torte. Let bake forty-five minutes in moderate oven; when baked remove. Serve with sliced bananas, peaches and cream or strawberries.

SPONGE CAKE, No. 1

Take eight eggs, one pound of granulated sugar, grated rind of a lemon, and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind together until very light, to about the thickness of a custard, then add the meal, stirring it in without much beating. Bake in a moderately quick oven one-half hour.

SPONGE CAKE, No. 2

Take eight eggs, one and one-half cups of granulated sugar, one cup of mixed matzoth-meal and potato flour and flavoring to taste.

Beat the yolks of the eggs and the sugar together until very light. Then add the flavoring, matzoth-meal and potato flour and last of all the whites of the eggs beaten to a stiff froth. Stir lightly and bake in a moderately quick oven.

POTATO FLOUR SPONGE CAKE

Separate the whites and yolks of nine eggs. Beat the whites of seven eggs very stiff. To the well-beaten yolks of nine eggs and the whites of two, add one and three-quarter cups of sugar and juice and rind of one lemon. Beat thoroughly, add one scant cup of potato flour, and beat again. Now fold in the beaten whites very carefully, and bake slowly in a moderate oven. Bake forty to fifty minutes. Nice for invalids.

STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL

Beat until very light the yolks of four eggs and three-quarters of a cup sugar; add rind of one-half lemon, a pinch of salt, one-half cup of sifted matzoth meal, and last the stiffly-beaten whites of the eggs. Bake in two shallow square pans in a moderate oven.

When cold lay a cake on a platter, spread thickly with strawberries that have been well sugared. Put the other cake on top. Spread over the top and sides with cream that has been sweetened, flavored and whipped very stiff.

HASTY PUDDING

Take any kind of old cake, cut up in slices, dip in wine or sprinkle some wine over all. Make a custard with one pint of milk and four eggs. Put one tablespoon of potato flour with the yolks, sweeten to taste, boil the custard, flavor and pour over cake in pudding dish. Beat whites to a stiff froth, add sugar and spread over all. Put in oven to brown slightly. Eat cold.

POTATO FLOUR PUDDING

Take one-quarter pound of goose-oil, stir it to a cream, and stir in gradually the yolks of ten eggs and three-quarters of a pound of sifted sugar, the grated peel of a lemon, also its juice and one-half teaspoon of salt. Add last one-half pound of potato flour and the stiffly-beaten whites of the eggs. Have the pudding form well greased before putting in the mixture. Bake in a moderate oven. Serve with raspberry sauce, made of jelly. Take a glass of red raspberries, press them through a hair sieve, add a wineglass of red wine, add sugar to taste, and let it boil hard for about five minutes.

PESACH CAKE WITH WALNUTS

Cream together the yolks of nine eggs, and one-half pound of powdered sugar, weigh one pound of walnuts before shelling; when shelled, grind; to the creamed yolks and sugar add two tablespoons of well sifted matzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in the ground walnuts. Fold in gently the nine beaten whites. Bake three-quarters of an hour.

DATE CAKE

Eight eggs, one and one-quarter cups of pulverized sugar, two tablespoons of ground cinnamon and cloves mixed, one cup of matzoth-meal; one-half pound seeded dates, cut fine, and the juice of half a lemon.

Beat the yolks of the eggs and sugar together until very light, add the matzoth meal, spices, dates and lemon, and finally put in the whites of the eggs, beaten to a stiff froth. Bake in a moderate oven three-quarters of an hour.

CHOCOLATE CAKE

Beat the yolks of four eggs with one-half cup of sifted sugar, add one-quarter pound of grated sweet almonds, one-quarter pound of finely-grated vanilla chocolate, and one-quarter pound of raisins, one-half cup of matzoth meal sifted fine, juice of an orange, one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one hour in a slow oven, in a form lined with greased paper.

COOKIES

Sift together one-half cup of matzoth meal and one-fourth cup of potato flour. Add one-half cup of sugar, one-fourth cup of chopped almonds and two eggs. Rollout in potato flour mixed with sugar. Cut and bake on greased tins in a hot oven.

ALMOND CAKE

One pound of almonds, pounded; one pound of sugar, one or two eggs and enough cinnamon to give a strong flavor. Bake in a shallow pan and cut into small sections.

ALMOND MACAROONS

One pound of almonds ground fine, one and one-half pounds of powdered sugar, the whites of five eggs and the grated rind of two lemons. Beat the whites of eggs to a snow, add the sugar and the grated lemon rind and almonds; mix it well together. Grease a very thin paper with olive oil, sprinkle some powdered sugar over it, place on a tin. Form the cakes and place them a little distance from each other and bake in a very moderate oven. When done let them cool before you touch them.

CINNAMON STICKS

Grate one-half pound of almonds, beat the whites of four eggs to a stiff froth, add gradually one pound of pulverized sugar and a tablespoon of cinnamon. Roll out this dough into half finger lengths and about as thick as your little finger. Bake, and when done ice each one with boiled frosting.

IMBERLACH

Take two cups of matzoth flour, one-quarter pound of powdered ginger, mix together with three eggs. Set this dough aside until it dries. Take one-half pound of honey and three-quarters pound of sugar and boil until it gets a reddish color. Beat in the ginger and matzoth dough, mix it with honey, set back on stove, stirring constantly; when the mixture is thick and a reddish color, place on the board so as to cool; roll and cut in two-inch lengths.

KREMSLEKH

To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a teaspoon of sugar, a teaspoon of ground almonds, a few stoned and chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its equivalent of beef dripping, and just enough water to make the whole into a stiff paste. Mix the ingredients very thoroughly.

Now take a large enamelled saucepan and about half fill it with oil or fat. Bring this to boiling point but do not let it burn. Shape the paste into small pieces and drop them into boiling fat, turning them continually until well browned and then take out and drain carefully on a strainer. May be eaten hot or cold.

EGG MARMALADE

Make a thick syrup by dissolving one pound of sugar in one-half pint of water over the fire, adding one ounce of pounded almonds while the syrup is clarifying. Take the saucepan off the fire and when the contents have become moderately cool stir in carefully the well-beaten yolks of twenty eggs. It will need rather prolonged stirring to blend the eggs with the syrup. Now flavor with vanilla or wine and cook over a slow fire, stirring constantly and taking great care that the mixture does not burn.

RADISH PRESERVES (RUSSIAN STYLE)

Take black radishes, clean and cut them in strips. Weigh, and to three pounds of radishes take one pound of honey and one and one-half pounds of sugar. Set the radishes on to boil with water, pour off this water, add fresh water and let cook awhile; pour off the second water, add the honey to radishes and let cook well. Then add the sugar and let cook again. When the radishes begin to get brown add one-quarter pound of white ginger, and some walnuts broken into quarters. Stir. When brown, remove from stove. Must come out of the pan dry; no syrup must remain.

BEET PRESERVES (RUSSIAN)

Cut beets in strips like noodles, wash, cook in water one-half hour. To three pounds of beets take one pound of honey and one pound of sugar. When the beets have cooked on slow fire until white, strain off and add the honey. Let cook well and add sugar; cook, add white ginger to taste, stirring continually, add one-quarter pound of almonds, cut in slices; one-quarter of an hour before being done, mix, and when the beets brown put in jars.

PRUNES

Wash the prunes well, first in warm water, then in cold. Cut up half a lemon, some stick cinnamon and sugar to taste. Cook them in the oven, covered tight, allowing a liberal quantity of water; stew slowly for two hours; thicken with a teaspoon of potato flour, and wet the potato flour with the juice of an orange before adding.

If the prunes are for chrimsel, leave out the thickening.

LEMON PRESERVES

Take seven lemons, slice thin and remove seeds. Draw string through slices, fasten ends, lay them in a pan with water; boil a short time, remove the lemon, pour off water; cook two pounds of sugar with two cups of water. When the sugar is syrupy add one-half pound of large raisins, put in the lemon and let cook until the syrup is thick.

CANDIED LEMON AND ORANGE PEEL

Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes. Drain, weigh, and take a pound of sugar to every pound of peel. Put a layer of sugar and a layer of fruit into the preserving kettle; stand it over a slow fire until the sugar melts. When melted, cook slowly until the rinds are transparent. Lift them out; drain them and when nearly dry roll in granulated sugar.

WINE SAUCE

One cup of white wine, half a cup of water, grated peel of lemon, teaspoon of potato flour wet with cold water, add the yolks of two eggs, stirring constantly; when thick, add the beaten whites and serve.

RUM SAUCE

Beat yolks of two eggs with a tablespoon of sugar, and a small cup of cold water, a wineglass of rum and the juice of a lemon, and bring to boiling point, stirring all the time. The two whites of eggs may be whipped very firm and spread over the pudding just before serving.

SUGAR SYRUP

Two cups of brown sugar, one cup of boiling water, and cinnamon to taste. Stir the ingredients together in a saucepan until the sugar is dissolved and then let the mixture simmer slowly until it thickens.

MOCK WHIPPED CREAM FILLING

Use between and on top of layer cakes, or as a filling for torten.

Peel and grate one large sour apple, three-quarters cup of white sugar, white of one egg; beat all together a long time, flavor with vanilla or grated rind of one-half lemon. Mix the apple with the sugar as soon as possible or it will turn dark.

LEMON CREAM FILLING

Put on to boil the yolks of five eggs, one-half cup of granulated sugar, the juice of three lemons and grated rind of one, and about a brandy glass of water. Stir constantly so as to prevent curdling. When it has thickened and comes to a boil take it from the range and add the beaten whites of eggs.

FILLING FOR CHRIMSEL

This is made of unblanched, pounded almonds, grated apples, chopped raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.

Mix the ingredients together and fill the hollowed out center of the chrimsel with them. Then place one chrimsel upon another, being careful not to let the filling escape from its hollow and fasten the edges securely together with the fingers, keeping the rounded shape uninjured. Fry them in boiling fat, turning them from one side to the other until a dark brown. Serve hot with sugar syrup.

STRAWBERRY DESSERT

Line a dish with macaroons, wet them with wine, put over this a box or quart of strawberries, and sugar them well. Beat the yolks of four eggs with one small cup of sugar, grated rind of lemon and half its juice. Beat the whites to a stiff froth, and half the yolks; pour over all in your pudding dish. When baked spread the other half of the whites on top, having previously sweetened the remaining whites with sugar. Bake a light brown. Eat cold with whipped or plain cream.

*INDEX*

APPETIZERS

Ambrosia Anchovy Canapés Anchovy Canapés with Tomatoes Black Olives Brain (Appetizer) Canapés--How to Make Caviar Canapés Celery Relish Cheese Balls Chicken Liver Paste, No. 1 Chicken Liver Paste, No. 2 Chopped Herring Chopped Onion and Chicken Fat Delicious Appetizer, A Deviled Eggs with Hot Sauce Egg Appetizer Filled Lemons Grapefruit Cocktail Imitation Pate de Foi Gras Musk Melons Nut and Cheese Relish Peach Cocktail Pineapple and Banana Cocktail Raspberry Cocktail Red Pepper Canapés Salted Almonds Salted Peanuts Sardellen Sardine Canapés Strawberry Cocktail Stuffed Eggs Stuffed Yellow Tomatoes White Caviar

SANDWICHES

Anchovy Brown Bread Celery Cheese and Nut Chestnut Chicken Chicken with Mayonnaise Date and Fig Deviled Tongue Egg Egg and Olive Fig Fish Lettuce Minced Goose Mustard Sardine Paste Nut and Raisin Olive Poached Egg Ribbon Russian Salmon and Caviar Salmon and Brown Bread Sandwiches, How to make Sardine Surprise Toasted Cheese Tongue Veal White and Brown Bread

SOUPS

Artichoke Barley Barley and Vegetable Beer Beer (Parve) Beet--Russian Style Beet--Russian Style (Fleischig) Black Bean Borsht Bouillon Brown Flour Brown Stock Cherry Chicken, No. 1 Chicken, No. 2 Chicken Broth Cold Sour Consommé Cream Soup Cream Soup--How to Make Cream of Almond Cream of Asparagus Cream of Cauliflower Cream of Celery Cream of Corn Cream of Herring (Russian Style) Cream of Lettuce Cream of Lentil Cream of Tomato Cream Wine Dried Pea Farina Fish Chowder Fruit Green Kern Green Pea Green Pea Purée Julienne Leek Lentil (Linzen) No. 1 Lentil (Linzen) No. 2 Milk Milk and Cheese Mock Fish Chowder Mock Turtle Mulligatawny Mushroom and Barley Mutton Broth Noodle Okra Gumbo (Southern) Onion Oxtail Pigeon Potato Potato (Fleischig) Red Wine Rice Broth Schalet or Tscholnt (Shabbas Soup) Sour Milk Sour Soup (for Purim) Soup Stock, Directions Spinach Split Pea (Milchig) Tchorba (Turkish) Tomato Tomato with Rice Turkey Turnip Veal Vegetable Vegetable (Milchig) White Stock

GARNISHES AND DUMPLINGS FOR SOUPS

Baking Powder Croutons Drop Dumplings for Cream Soups Egg Egg Custard Egg Drop (Einlauf) Farina Flour Balls with Almonds Force-meat for Kreplech Fritter Beans Grated Irish Potato Kreplech or Butterflies Liver Kloesse Noodles Pfärvel or Grated Egg Plaetchen Schwem Kloesse Spatzen Sponge

FISH

Baked--Directions Baked Bass à la Wellington Baked Black Bass Baked Chopped Herring Baked Fish--Turkish Style Baked Flounders Baked Mackerel Baked Shad Boiled--Directions Boiled Salt Mackerel Boiled Trout Boned Smelts, Sautéd Broiled--Directions Broiled Salt Mackerel Cod Fish Balls Cream Salmon Croquettes of Fish Directions: How to Bone How to Clean How to Open How to Skin Filled Fish--Turkish Style Fillet of Sole à la Creole Fillet of Sole à la Mouquin Finnan Haddie Finnan Haddie and Macaroni Fish for Stock Fish with Garlic Fish with Horseradish Sauce Fish with Sauerkraut Fresh Cod or Striped Bass Fritada Frying Fish--Jewish Method Frying Fish--Another Method Gefillte Fisch Gefillte Fisch with Egg Sauce Hecht (Pickerel) Kedgeree Lemon Fish Marinirte Marinirte Herring (Pickled) Paprika Carp Pickle for Salmon Pike with Egg Sauce Piquant Remarks and Directions Redsnapper with Tomato Sauce Russian Fish Cakes Salmon Cutlet Salmon Loaf Salt Herring Sautéd--Directions Scalloped, No. 1 Scalloped, No. 2 Scalloped Fish Roe Shad Roe Soused Herring Stuffed Herring Sweet and Sour Sweet Sour Sweet Sour with Wine Swiss Creamed Fish Turkish Sauces for Fish Agristoga Ahilado Zuemimo

SAUCES FOR FISH AND VEGETABLES

General Remarks Anchovy Bernaise Cream Mustard Cucumber Curry Drawn Butter Hollandaise Maître d'Hôtel Butter Mustard Pickle Piquante Quick Bernaise Sardellen or Herring Spanish Tartare Tomato Vinaigrette White (for Vegetables)

SAUCES FOR MEATS

Apple Bordelaise Brown Caraway Cranberry Garlic Horseradish, No. 1 Horseradish, No. 2 Kimmel Knoblauch Lemon Maître d'Hôtel Mint Mushroom Olive Onion Raisin Stewed Cranberries Wine

FRYING

Bread Crumbs, Prepared for Frying Frying--Directions To Render Goose, Duck or Beef Fat To Make Hard White Soap

ENTRÉES

Aspic (Sulz) Brains with Egg Sauce Brains, Sweet and Sour Boiled Tongue, Sweet and Sour Calf's Brains, Sour Calf's Brains, Fried Calf's Feet, Prunes and Chestnuts Calf's Feet, Scharf Calf's Foot Jelly, No. 1 Calf's Foot Jelly, No. 2 Calf's Liver Smothered in Onions Cauliflower Croquettes Chicken Croquette, No. 1 Chicken Croquette, No. 2 Chicken Fricassee with Noodles Chicken Livers Chicken à la Sweetbread Croquettes--Directions Croquettes of Calf's Brains Croquettes of Fish Deviled Brains Eggplant Croquettes (Roumanian) Filled Tongue Gansleber in Sulz Gansleber Purée in Sulz Gefillte Milz (Milt) Goose Liver Goose Liver Aspic Goose Liver with Glacéd Chestnuts Goose Liver with Mushroom Sauce Hashed Calf's Lung and Heart Home-made Chicken Tamales Jellied Chicken Kischkes Kischkes--Russian Style Meat Croquettes Meat and Boiled Hominy Croquettes Milt, Stewed Peanut and Rice Croquettes Pickled Beef Tongue Potato Croquettes Pressed Chicken Rice Croquettes, No. 1 Rice Croquettes, No. 2 Smoked Tongue Smothered Tongue Spanish Liver Sweetbreads Sweetbread Croquettes Sweetbread Glacé Sweetbread Sauté with Mushrooms Sweet Potato Croquettes Tripe à la Creole Tripe, Family Style Veal Croquettes Veal Sweetbread

MEATS

An Easy Pot Roast Baked Hash Beef Loaf Beefsteak, Broiled Beefsteak, Fried Bitki (Russian Hamburger Steak) Boiled Corned Beef Braised Oxtails Breast Flank (Short Ribs) and Yellow Turnips Breast of Mutton, Stewed with Carrots Breast of Veal, Roasted Brisket of Beef (Brustdeckel) Brisket of Beef with Sauerkraut Brunswick Stew Carnatzlich (Roumanian) Calf's Hearts Chopped Meat with Raisins (Roumanian) Curried Mutton Directions for Cooking Meats Enchiladas Fricasseed Veal with Cauliflower Fried Steak with Onions Gewetsh (Servian) Goulash, Hungarian Goulash, Russian Hamburger Steak Home-made Corned Beef Irish Stew Lamb Chops Lamb and Macaroni Lamb Stew--Tocane Left-over Meats Marrow Bones Meat Olives Meat Pie Meat and Spaghetti Mock Duck Mutton Chops Pan Roast Beef Pickled Meat--Home-made Corned Beef Pot Roast (Braised Beef) Roast Beef, No. 1 Roast Beef, No. 2 Roast Beef--Russian Style Roast Mutton with Potatoes Roast Veal Rolled Beef--Pot-Roasted Sauerbraten Short Ribs of Beef--Spanish Shoulder or Neck of Veal--Hungarian Style Smoked Beef Soup Meat Stewed Veal Stuffed Shoulder of Mutton Stuffed Shoulder of Veal Sulze von Kalbsfuesen To Broil Steak by Gas Vienna Roast Veal Loaf Vienna Sausage Wiener Braten (Vienna Roast)

POULTRY

Amastich Boiled Chicken, Baked Broiled Spring Chicken Broiled Squab Chicken en Casserole Chicken Curry Chicken Fricassee Chicken à la Italienne Chicken Paprika with Rice Chicken with Rice Chicken with Spaghetti en Casserole Chicken--Turkish Style Chili Con Carne Duck Duck à la Mode in Jelly Fried Spring Chicken Gaenseklein Geschundene Gans Giblets Goose Grieben (Cracklings) Goose Meat Preserved in Fat Minced Goose--Hungarian Style Pigeon Pie Pilaf--Russian Style Pilaf--Turkish Style Poultry, to Dress and Clean Roast Duck Roast Chicken Roast Goose Roast Goose Breast Roast Turkey Smoked Goose Smoked Goose Breast Smothered Chicken Spanish Pie Squab or Nest Pigeons Squab en Casserole Stewed Goose, Piquante Stuffed Chicken--Turkish Style Stuffed Goose Neck Stuffed Goose Neck--Russian Style To Truss Chicken Turkey Neck, Stuffed--Turkish Style

STUFFINGS FOR MEAT AND POULTRY

Bread Dressing for Fowl Chestnut Stuffing Crumb Dressing Meat Dressing for Poultry Potato Stuffing Raisin Stuffing To Stuff Poultry

VEGETABLES