Chapter 2

Take equal quantities of nuts and raisins; moisten with cream or grape juice and spread on thin slices of bread.

BROWN BREAD SANDWICHES

Season one cup of cottage cheese with salt, cayenne, and add one pimento cut in shreds. Cut white and brown bread in finger lengths about one inch wide. Spread with cheese mixture and place a brown and white slice together.

CHEESE AND NUT SANDWICHES

Cut thin rounds from rye bread. Spread with the following mixture: take one cream cheese, rub to a cream, season to taste with salt and paprika, add one stalk of chopped celery, and one-fourth cup of chopped nut meats. Spread on buttered bread and place a slice of stuffed olive on top, in the centre of each piece of bread.

LETTUCE SANDWICHES

Put fresh lettuce leaves, washed and dried, between thin layers of bread. Spread with Mayonnaise or Boiled Dressing.

OLIVE SANDWICHES

Take either ripe or green olives; remove the seeds; mince and mix thoroughly with Mayonnaise dressing. Spread between slices of whole-wheat or graham bread.

SARDINE SANDWICHES

Remove the skin and bones from the sardines. Rub to a paste, adding an equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne, lemon juice or vinegar. Moisten with melted butter and spread between slices of bread.

DATE AND FIG SANDWICHES

Wash equal quantities of dates and figs; stone the dates; add blanched almonds in quantity about one-fourth of the entire bulk; then run the whole mixture through a food chopper. Moisten with orange juice and press tightly into baking-powder tins. When ready to use, dip the box in hot water; turn out the mixture; slice and place between thin slices of buttered bread.

FIG SANDWICHES

Remove the stems and chop the figs fine. Put in a double boiler with a little water and cook until a paste is formed. Add a few drops of lemon juice; set aside; when cool spread on thin slices of buttered bread.

EGG SANDWICHES

Hard boil the eggs, place them immediately into cold water. When cold; remove the shells carefully, cut the eggs in half lengthwise and butter slightly. Lay one or two sardellen or appetite silds on one half of the egg and press the one half gently on the other half which has the sardellen. The egg must appear whole. Now tie lengthwise and across with the narrowest, various colored ribbons you can find.

CHESTNUT SANDWICHES

One slice each of white and brown bread, cut thin and buttered, and spread with chestnuts that have been boiled tender, peeled and rubbed through a sieve, then mashed with hard-boiled eggs to a paste and moistened with Mayonnaise.

SALMON AND BROWN BREAD SANDWICHES

Flake one cup salmon and rub it to a paste. Add mustard, salt, and cayenne. Spread on the bread, cover with a layer of thin slices of cucumber, then another piece of bread, press lightly and arrange with sprigs of parsley on the platter.

WHITE AND BROWN BREAD SANDWICHES

If a novel sandwich is wanted, butter alternate slices of brown and white bread and pile them one above the other in a loaf. Cut the new loaf across the slices, butter them and pile them so that when this second loaf is cut, the slices will be in white and brown blocks. Press the slices very closely together before cutting at all.

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 of butter until the cheese is melted. Enough milk to moisten, perhaps not more than one-eighth of a cup, is then added, with salt, mustard, and paprika to taste, and the whole is stirred until creamy and smooth. Slices of bread are very thinly buttered, the cheese mixture spread on generously, each slice covered with another slice, and set away until the filling cools and hardens, when the sandwiches are toasted on both sides and served hot.

POACHED EGG SANDWICHES

Slice as many pieces of bread, from a round loaf, as you have persons to serve. Toast these slices and let cool. Across each slice place three strips of pimentoes (use the canned pimentoes), on top of that place a cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and sprigs of watercress encircling the toast.

MUSTARD SARDINE PASTE FOR SANDWICHES

Take one box of mustard sardines; bone and mash; add to the mixture one tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice of one lemon, a pinch of cayenne pepper, as much white pepper as will cover the end of a knife, two tablespoons of vinegar, and one tablespoon of olive oil. Mix thoroughly until it becomes a paste. Then spread on thinly cut bread for sandwiches.

CAVIAR AND SALMON SANDWICHES

Take a piece of rye bread, cut round (with a biscuit cutter), spread with mustard; put some caviar in centre of the bread, strips of smoked salmon around the caviar and strips of pickle around the salmon.

RIBBON SANDWICHES

Cut two, slices of white bread and two of brown. Butter three and spread with a thick paste made of hard-boiled egg very finely chopped and mixed with mayonnaise dressing. Build the slices up one above the other, alternating brown and white, and placing the unbuttered slice on top. Before serving, slice down as you would a layer cake.

EGG AND OLIVE SANDWICHES

Chop four eggs which have been boiled fifteen minutes, add two tablespoons of chopped olives, season and moisten with olive oil and vinegar. Spread between thin slices of buttered bread.

RUSSIAN SANDWICHES

Spread bread with thin slices of Neufchatel cheese, cover with finely chopped olives moistened with mayonnaise dressing.

SURPRISE SANDWICHES

Take orange marmalade, pecan nuts and cream cheese in equal quantities and after mixing thoroughly spread on thin slices of buttered bread.

CHICKEN SANDWICHES

Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, adding a few hard-boiled eggs, which have been minced to a powder. Mix all into a soft paste. Then cut thin slices of bread, spread the chicken between the slices (if desired you may add a little mustard); press the pieces gently together.

CHICKEN SANDWICHES WITH MAYONNAISE

Grind up chicken in meat chopper. To each cup of chicken add one tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into soft paste, and put in finger-rolls.

DEVILED TONGUE SANDWICHES

Grind up tongue (root will do) in meat chopper; to a cup of ground tongue add one teaspoon of mustard, one tablespoon of soup, and one teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut very thin.

MINCED GOOSE SANDWICHES

Take either boiled or roast goose (which has been highly seasoned) and mince in a chopping bowl, add one or two pickles, according to quantity, or a teaspoon of catsup. Spread thin slices of bread or nice fresh rolls, with a thin coating of goose oil, slightly salted, then spread the minced goose and cover with a layer of bread which has been previously spread.

VEAL SANDWICHES

May be prepared as above, or slice the veal in thin slices and spread with mustard.

BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES

Remove the crust from the bread (unless it is very soft), place the slices of tongue (cut very thin) and lettuce leaves between the slices.

*SOUPS*

Soups are wholesome and palatable and should form part of the meal whenever possible. It is a good plan to have some sort of vegetable or meat stock always at hand, as this renders the making of the soup both easy and economical. With milk at hand, cream soups are easily made.

SOUP STOCK

In making soup, bring the cold water in the soup pot with the meat and bones to a boil slowly, and let it simmer for hours, never boiling and never ceasing to simmer. If clear soup is not desired soup may be allowed to boil. Bones, both fresh and those partly cooked, meats of all kinds, vegetables of various sorts, all may be added to the stock pot, to give flavor and nutriment to the soup.

One quart of cold water is used to each pound of meat for soup; to four quarts of water, one each of vegetables of medium size and a bouquet.

Make the soup in a closely covered kettle used for no other purpose. Remove scum when it first appears; after soup has simmered for four or five hours add vegetables and a bouquet.

Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs, excepting sage, and tied, makes what is called a bouquet and may be easily removed from the soup.

Root celery, parsley, onions, carrots, asparagus and potatoes are the best vegetables to add to the soup stock. Never use celery leaves for beef soup. You may use celery leaves in potato soup, but sparingly, with chopped parsley leaves.

Vegetables, spices and salt should always be added the last hour of cooking. Strain into an earthen bowl and let cool uncovered, by so doing stock is less apt to ferment.

A cake of fat forms on the stock when cold, which excludes air and should not be removed until stock is used. To remove fat run a knife around edge of bowl and carefully remove the same. A small quantity will remain, which should be removed by passing a cloth, wrung out of hot water, around edge and over top of stock. This fat should be clarified and used for drippings. If time cannot be allowed for stock to cool before using, take off as much fat as possible with a spoon, and remove the remainder by passing tissue or any absorbent paper over the surface.

Bouillon should always be thickened with _yolks_ of eggs, beat up with a spoon of cold water. Ordinary beef soup or tomato soup may be thickened with flour. To do this properly heat a scant spoon of soup drippings, stir in briskly a spoon of flour, and add gradually a large quantity of soup to prevent it becoming lumpy.

WHITE STOCK

Veal, turkey, chicken and fish are used.

BROWN STOCK

Follow directions given for bouillon, adding a slice of beef and browning some of the meat in the marrow from the bone.

BEET SOUP--RUSSIAN STYLE (FLEISCHIG)

Cut one large beet and one-half pound of onion in thick pieces and put in kettle with one pound of fat brisket of beef; cover with water and let cook slowly two hours; add three-fourths of a cup of sugar and a little citric acid to make it sweet and sour and let cook another hour; season and serve hot.

BORSHT

Take some red beetroots, wash thoroughly and peel, and then boil in a moderate quantity of water from two to three hours over a slow fire, by which time a strong red liquor should have been obtained. Strain off the liquor, adding lemon juice, sugar, and salt to taste, and when it has cooled a little, stir in sufficient yolks of eggs to slightly thicken it. May be used either cold or hot. In the latter case a little home-made beef stock may be added to the beet soup.

If after straining off the soup the remaining beetroot is not too much boiled away, it may be chopped fine with a little onion, vinegar and dripping, flavored with pepper and salt, and used as a vegetable.

SCHALET OR TSCHOLNT (SHABBAS SOUP)

Wash one pint of white haricot beans and one pint of coarse barley and put them into a covered pot or pan with some pieces of fat meat and some pieces of marrow bone, or the backs of two fat geese which have been skinned and well spiced with ginger and garlic. Season with pepper and salt and add sufficient water to cover. Cover the pot up tightly. If one has a coal range it can be placed in the oven on Friday afternoon and let remain there until Saturday noon. The heat of the oven will be sufficient to bake the Schalet if there was a nice clear fire when the porridge was put in the oven. If this dish cannot be baked at home it may be sent to a neighboring baker to be placed in the oven there to remain until Saturday noon, when it is called for. This takes the place of soup for the Sabbath dinner.

BOUILLON

Put on one three-pound chicken to boil in six quarts cold water. Take one and one-half or two pounds of beef and the same quantity thick part of veal, put in a baking-pan, set in the stove and brown quickly with just enough water to keep from burning. When brown, cut the meat in pieces, 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 cold place, 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 cooked can be added while heating.

If cooked on gas stove, cook over the simmering flame the same number of hours.

CONSOMMÉ

Take three pounds of beef, cut in dice and cover with three quarts of cold water. Simmer slowly for four hours. The last hour add one-half cup each of carrots, celery, onion, and season with one-half teaspoon of peppercorns and one tablespoon of salt. Strain, cool, remove fat and clear (allowing one egg-shell broken fine and the slightly beaten white of one egg to each quart of stock). Add to the stock, stir constantly until it has reached the boiling point. Boil two minutes and serve.

CHICKEN SOUP, No. 1

Take one large chicken, cook with four quarts of water for two or three hours. Skim carefully, when it begins to boil add parsley root, an onion, some asparagus, cut into bits. Season with salt, strain and beat up the yolk of an egg with one tablespoon of cold water, add to soup just before serving. This soup should not be too thin. Rice, barley, noodles or dumplings may be added. Make use of the chicken, either for salad or stew.

CHICKEN SOUP, No. 2

Take the carcass of a cold, cooked chicken and break into small pieces. Add one-half cup of chopped celery and one onion chopped fine. Cover with cold water; simmer slowly for two hours. Strain, add salt and pepper to taste.

CHICKEN BROTH

Cut the chicken into small pieces and place it in a deep earthen dish; add one quart of water; cover it and set over a kettle of boiling water, letting it steam until the meat of the chicken has become very tender. Strain off the broth and let it stand over night. In the morning remove the fat and return the liquid to the original earthen dish.

JULIENNE SOUP

Have soup stock ready. Boil in water until tender one cup green peas, three carrots cut up in small pieces, and some cabbage chopped fine. Brown two tablespoons of flour in a skillet in hot fat, then stir in the vegetables. Fry some livers and gizzards of fowls, if handy, and add, then stir in the strained soup stock.

RICE BROTH

May be made either of beef or mutton, adding all kinds of vegetables. Boil one-half cup of rice separately in a farina kettle. Strain the beef or mutton broth. Add the rice and boil one-half hour longer, with potatoes, cut into dice shape; use about two potatoes; then add the beaten yolk of an egg. Strained stock of chicken broth added to this soup makes it very palatable and nutritious for the sick.

MOCK TURTLE SOUP

Take one calf's head, wash well; put on to boil with four and one-half quarts of water; add two red peppers, onions, celery, carrots, cloves, salt to taste, and a little cabbage; boil six hours; also, have ready some meat stock; the next day put fat in a skillet with two large tablespoons of flour; let it brown; then, take the calf's head and cut all the meat from it in pieces; add the calf's tongue, cut in dice. Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put all in the stock; allow it to come just to a boil.

MUTTON BROTH

Cut three pounds of neck of lamb or lean shoulder into small pieces; cover closely and boil with three quarts of water, slowly, for two hours; add two tablespoons well-washed rice to the boiling soup. Cook an hour longer, slowly; watch carefully and stir from time to time. Strain and thicken it with a little flour; salt and pepper to taste. Particularly nice for invalids.

MULLIGATAWNY SOUP

Add to three quarts of liquor, in which fowls have been boiled, the following vegetables: three onions, two carrots, and one head of celery cut in small dice. Keep the kettle over a high heat until soup reaches the boiling point; then place where it will simmer for twenty-five minutes. Add one tablespoon of curry powder, one tablespoon of flour mixed together; add to the hot soup and cook five minutes. Pass through a sieve. Serve with small pieces of chicken or veal cut in it.

FARINA SOUP

When the soup stock has been strained and every particle of fat removed, return it to the kettle to boil. When it boils hard stir in carefully quarter of a cup of farina, do this slowly to prevent the farina from forming lumps. Stir into the soup bowl the yolk of one egg, add a teaspoon of cold water. Pour the soup into the bowl gradually and stir constantly until all has been poured into the bowl. Serve at once.

GREEN KERN SOUP

Soak one-half cup of green kern in a bowl of water over night. Put on two pounds of soup meat, add a carrot, an onion, a stalk of celery, a sprig of parsley, one or two tomatoes, a potato, in fact any vegetable you may happen to have at hand. Cover up closely and let it boil slowly over a low heat three or four hours. Put the green kern on to boil in water slightly salted, as it boils down keep adding soup stock from the kettle of soup on the stove, always straining through a hair sieve, until all has been used. Serve as it is or strain through a colander and put pieces of toasted bread into the soup.

Another way of using the green kern is to grind it to a powder.

NOODLE SOUP

For six persons, select a piece of meat off the neck, about two and one-half pounds; add three quarts of water, an onion, one celery root, two carrots, a large potato, some parsley, three tomatoes and the giblets of poultry. Cook in a closely covered kettle, letting the soup simmer for four or five hours. Remove every bit of scum that rises. Strain; add salt and remove every particle of fat; put in noodles; boil about five minutes and serve at once. If allowed to stand it will become thick.

MUSHROOM AND BARLEY SOUP

Take one quart of hot bouillon, add a quarter pound barley which has been boiled in water; and one ounce of dried mushrooms which have been thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley and dill. Boil all these and when the vegetables are nearly tender, remove from soup, add the meat from the bouillon, cut up in small pieces, let soup come to a boil and serve.

OXTAIL SOUP

Wash two large oxtails and cut into pieces. Cut one onion fine and fry in one tablespoon of drippings. When brown, add oxtails to brown, then put into soup kettle with four quarts cold water. Add one tablespoon of salt, one tablespoon of mixed herbs, four cloves, four peppercorns. Simmer for three or four hours. Skim off fat, strain. Vegetables cut into fancy shapes and boiled twenty minutes may be added.

GREEN PEA SOUP

Make your soup stock as usual, adding a pint of washed pea-pods to the soup. Heat a tablespoon of drippings, put in the peas, with a little chopped parsley, cover closely and let simmer; keep adding soup stock when dry. When the peas are tender put into the strained soup. Season with one teaspoon of salt and two teaspoons of sugar, add drop dumplings to this soup before serving.

PIGEON SOUP

Make a beef soup, and an hour before wanted add a pigeon. Boil slowly, with all kinds of vegetables, provided your patient is allowed to have them. Strain, add the beaten yolk of an egg, salt to taste.

TURKEY SOUP

Cut up any bones or meat of cold turkey, and cook like soup made of left-over chicken and chicken bones.

OKRA GUMBO SOUP (SOUTHERN)

Take one quart of ripe tomatoes, stew with one quart of okra, cut into small rings. Put this on to boil with about two quarts or water and a piece of soup meat (no bone), chop up an onion, a carrot and a sprig of parsley, add this to the soup. Fricassee one chicken with some rice, dish up with the soup, putting a piece of chicken and one tablespoon of rice into each soup plate before adding the soup. Let the soup simmer four or five hours; season with salt and pepper. A little corn and Lima beans may be added; they should be cooked with the soup for several hours. Cut the soup meat into small cubes and leave in the soup to serve.

TCHORBA--TURKISH SOUP

Take one pound of meat, cover with water and boil till meat is tender. Boil rice in another pan until it is creamy, when ready to serve, add one beaten egg and juice of half a lemon.

Broken rice is best for this dish.

BARLEY SOUP

Take one cup of barley, two onions cut fine, one-half cup of carrots diced, one teaspoon of salt, pepper to taste; add two quarts of water and simmer two or three hours. When water has evaporated add soup; if you are making fresh soup, keep adding the "top soup," strained, to the barley and let boil until tender, one-half cup of celery root boiled with the barley improves the flavor.

DRIED PEA SOUP

Soak one cup of picked and cleaned dried split peas in cold water over night, drain, put on with two quarts cold water, a smoked beef-cheek or any other smoked meat; let boil slowly but steadily four hours or more; add one-half cup of celery, diced, one small onion cut fine, one teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and peas are tender. Remove meat when tender. Skim fat off the top of the soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon of flour and gradually the rest of the soup. Season to taste and serve with the smoked meat, adding croutons.

LENTIL SOUP (LINZEN), No. 1

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, No. 2

Made same as Dried Pea Soup. One cup of strained tomatoes may be added or small slices of sausage.

SOUR SOUP (FOR PURIM)

Take one pound of soup meat and two soup bones, put on to boil in boiling water. Cut two leeks in slices like noodles, some cooked tomatoes which have been cooled and strained, some cauliflower, two tablespoons of sugar, a pinch sour salt, pepper and salt and let cook steadily. When the soup is done thicken it with two egg yolks that have been beaten up with a little salt and some cold water. Do not cook after adding yolks of eggs.

TOMATO SOUP

Take a large soup bone or two pounds of soup meat, the latter preferred, one or two onions, a few potatoes, a few carrots, a turnip, soup greens and a can of tomatoes or a quart of fresh ones, cook two hours, and in season add two ears of sweet corn grated. Season with salt and pepper. Thicken with a tablespoon of flour, dissolved in cold water. A nice addition to this soup is a handful of noodles cut into round disks with a thimble.

VEAL SOUP

Boil a piece of veal, off the neck, and one or two veal bones in two quarts of water, add a sprig of parsley, one onion, cut up into small pieces. Strain and thicken with the yolks of two eggs slightly beaten with a tablespoon of cold water. Season with salt and pepper to taste.

VEGETABLE SOUP

Take a small soup bone, cover with cold water. Cut one-half a cup each of celery, carrots, and onion. Brown in fat, cooking five to ten minutes; add one tablespoon of chopped parsley and one-half cup of potatoes. Add to soup bone and cook one hour. Season with salt and pepper. Remove bone and serve.

HOW TO MAKE CREAM SOUPS