Line the bottom and sides of a clean barrel or keg with cabbage leaves. Cut into fine shreds one or two dozen large heads of white, crisp cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in a layer of cabbage, say about four inches deep, and press down firmly and sprinkle with about four tablespoons of salt. Put one or two tart apples, cut up fine, between each layer, or some Malaga grapes (which will impart a fine flavor to the kraut). When four layers have been put in, pound with a wooden beetle until the cabbage is quite compact and then add more cabbage, and so on until all has been salted, always pounding down each layer. Last, cover with cabbage leaves, then a clean cloth, a well-fitting board, and a heavy stone, to act as weight on top of all. It is now ready to set away in a cool cellar to ferment. In two weeks examine, remove the scum, if any; wash the cloth, board and stone, wash also the sides of the keg or jar, and place all back again. This must be done weekly.
CORN RELISH
Boil nine ears of corn and cut from cob; chop fine large head of cabbage and salt it; chop six green peppers; two tablespoons of white mustard-seed, three pints of vinegar, one cup of granulated sugar, two tablespoons of turmeric, two tablespoons of cornstarch, and one tablespoon of dry mustard. Dissolve cornstarch and mustard in the vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all the ingredients and stir in pot of vinegar. Let all get very hot and seal in pint jars. This is fine as a pickle with cold meats.
MUSHROOM CATSUP
Wash and look over one pint of mushrooms carefully, put them in an earthen jar with alternate layers of salt. Let stand for twenty-four hours in a comparatively warm place; put through a fruit press and add one-fourth ounce of green ginger root cut in small pieces. Measure the mushroom liquor; to one pint of liquor add one-half ounce of peppercorn and simmer for forty minutes; then add one-fourth ounce of allspice and of cloves and one blade of mace and boil for fifteen minutes. Take from fire and cool. Strain through a cloth, bottle and seal.
TOMATO CATSUP
Cut eight quarts of tomatoes in pieces and stew them until soft; press through a sieve to remove the skins and seeds; add one head of garlic or one-half onion, one-half tablespoon of black pepper, one-quarter teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a cup of salt and one of cider vinegar; mix thoroughly and boil about three hours or until reduced one-half. Bottle without straining, then seal.
TOMATO SAUCE (CHILI)
Forty-five large tomatoes, skin and cut into pieces, twenty green peppers, twenty red peppers, six onions, all cut fine, two tablespoons of salt, six small cups of vinegar, two cups of sugar. Mix all together and boil two hours, then add one tablespoon each of ginger, cloves, cinnamon and allspice, and boil up once. Bottle and seal at once.
*PASSOVER DISHES*
CAKES, PUDDINGS, SAUCES, WINES, ETC.
How to set the table for the service of the "Seder" on the eve of Pesach or Passover.
Set the table as usual, have everything fresh and clean; a wineglass for each person, and an extra one placed near the platter of the man who conducts the seder. Then get a large napkin; fold it into four parts, set it on a plate, and in each fold put a perfect matzoth; that is, one that is not broken or unshapely; in short, one without a blemish. Then place the following articles on a platter: One hard-boiled egg, a lamb bone that has been roasted in ashes, the top of a nice stick of horse-radish (it must be fresh and green), a bunch of nice curly parsley and some bitter herb (the Germans call it lattig), and, also, a small vessel filled with salt water. Next to this platter place a small bowl filled with [Hebrew **] prepared as follows: Pare and chop up a few apples, add sugar, cinnamon, pounded almonds, some white wine and grated lemon peel, and mix thoroughly. Place these dishes in front of the one that conducts the seder, and to his left place two pillows, nicely covered, and a small table or chair, on which has been placed a wash-bowl with a pitcher of water and clean towel. In some families hard-boiled eggs are distributed after the seder.
PESACH BORSHT
About three weeks before Pesach take twenty pounds of beet-root, which must be thoroughly washed and scraped. Place the whole in a six-quart crock, cover with water. Place the cover on the crock and over this cover put a clean cloth.
When ready for use the liquor is boiled with any relishes and spices that are liked and may be used either hot or cold.
Boil as much as required for the meal, for twenty minutes or longer if desired, and thicken with beaten whole eggs that have been mixed with a little of the unboiled borsht, add the hot soup and serve. Do not boil after adding the eggs.
To two quarts of borsht take three eggs.
ROSEL, BEET VINEGAR
Place beets in a stone crock, removing greens. Cover with cold water and put in a warm place and let stand for three or four weeks or until the mixture becomes sour. This is used as a vinegar during Pesach and to make beet soup, Russian style.
RAISIN WINE, No. 1
To two pounds of raisins (cut in half if desired), add three quarts of cold water. Either place the mixture on a corner of the range and let it simmer for two or three days or boil it until one-third of the water has evaporated. A few tablespoons of sugar and a handful of stick cinnamon can be added if additional sweetness and flavoring are wished. When cold strain through a fine cloth. The strength of the wine depends largely upon the quality of the raisins.
RAISIN WINE, No. 2
Take two pounds of raisins, seeded and chopped, one pound of white loaf sugar, and one lemon. Put all into a stone jar, pour six quarts of boiling water over all and stir every day for a week. Then strain and bottle. Ready for use in ten or twelve days.
YOM-TOV SOUP
Take two pounds of ribs of beef and one chicken. Place in a large cooking-vessel with plenty of water and add a split carrot and onion, a head of celery, a little parsley root, pepper and salt to taste, and a pinch of saffron. Let the whole simmer for two hours. The meat is then removed and can be used as a separate dish.
MATZOTH MEAL KLEIS, No. 1
This is an accompaniment of the Yom-tov soup described above. To each tablespoon of matzoth meal take one egg. Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt. Now stir in the matzoth meal and make into a paste with chicken fat or clarified dripping. Form this paste into small balls and boil them for twenty minutes in the Yom-tov soup.
PALESTINE SOUP
Three pounds of Jerusalem artichokes, two quarts of stock, one onion, one turnip, one head of celery, pepper and salt to taste. Peel and cut the vegetables into slices and boil them in stock until tender, then rub through a hair sieve. Beat the yolks of three eggs, add to the soup, and stir over the fire till just to the boiling point. The soup should be about the thickness of rich cream. If not thick enough, a little potato flour may be added.
POTATO FLOUR NOODLES
Take three eggs, beat until a light yellow and add one-half cup of potato flour and one-half cup of water, beat well. Heat a frying-pan, grease well and pour in the batter; fry in thin leaves or wafers. Cool, cut thin as noodles. Just before serving soup, strain, then let it come to a boil and add noodles and let soup again come to a boil and serve.
MATZOTH MEAL NOODLES
Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two tablespoons of matzoth meal. Heat a little fat in spider, pour in egg mixture; when cooked on one side turn on the other. Roll the pancake and cut into noodles one-eighth inch wide. Drop into boiling soup before serving.
MARROW DUMPLINGS
One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and the yolk of one egg-mixed in gradually; some finely chopped parsley and then enough matzoth meal to hold; wet the hands and roll the mixture into small balls. Add to the boiling soup, and boil fifteen minutes.
ALMOND BALLS
One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten. Add almonds to egg, pinch of salt, little grated rind of lemon. Beat white of egg stiff, then mix all together. Drop a little from end of teaspoon into boiling fat. Put in soup just before serving.
MATZOTH MEAL KLEIS, No. 2
Beat one tablespoon of chicken schmalz till quite white; pour one cup of boiling water over one egg. Add it to the dripping; stir these together, then add the flour, seasoning, a little chopped parsley, ginger, pepper and salt, and enough matzoth meal to form into small balls the size of a marble. Drop these into the boiling soup and cook about fifteen minutes. Test one in boiling water and if it boils apart add more meal.
MATZOTH KLEIS, No. 1
Soak four matzoth in cold water and press them after being thoroughly saturated. Add a little pepper, salt, sugar, parsley, and a half onion chopped fine, first browning the onion. Beat four eggs and add all together. Then pat in enough matzoth meal so that it may be rolled into balls. The less meal used the lighter will be the balls. They should boil for twenty minutes before serving.
Serve matzoth kleis in place of potatoes and garnish with minced onions browned in three tablespoons of fat. All matzoth meal and matzoth kleis are lighter if made a few hours before required and put in the ice-chest until ready to boil. When used as a vegetable make the balls considerably larger than for soup.
MATZOTH KLEIS, No. 2
Take six matzoth, three eggs, two cooking-spoons of chicken fat, parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling water a minute, then drain every drop of water out of them. Press through sieve. Fry about three onions in the two tablespoons of chicken fat, and when a light brown, put the matzoth in the spider with the fat and onions to dry them. Add one teaspoon of salt, dash of pepper and ginger and one tablespoon of chopped parsley. Add the three yolks of eggs and beat all this together a few minutes; last, add the well-beaten whites. Form into balls by rolling into a little matzoth meal. Drop in boiling salt water and boil fifteen minutes; drain and pour over them hot fat with an onion, cut fine and browned.
FILLED MATZOTH KLEIS
Prepare a matzoth dough as for the soup kleis. Make round flat cakes of it with your hands, and fill with cooked prunes (having previously removed the kernels). Put one of the flat cakes over one that is filled, press the edges firmly together and roll until perfectly round. Boil them in salt water—the water must boil hard before you put them in. Heat some goose fat, cut up an onion in it and brown; pour this over the kleis and serve hot. The kleis may be filled with a cheese mixture. Use butter in that case.
ENGLISH LEMON STEWED FISH
Have washed and scraped clean the nape or head and shoulders of halibut, a shad, or any good firm fish; cut it up small and lay it in a stew-pan with one pint of water and three or four good sized onions, fried in oil a light brown; put them on top of the fish with a pinch of cayenne pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let it all stew gently until it is done; if there should be too much gravy on it before adding the sauce, take some off. Prepare two eggs and six good sized lemons, squeezed and strained; then take some of the gravy from the fish while it is boiling, add it to the lemon, with the two eggs well beaten, and a tablespoon of potato flour; mix smoothly with some chopped parsley; when all is well mixed, add it to the fish, shake it gently for five minutes while it is boiling, taking care not to let it burn; when it is sufficiently cooked let it stand for an hour and serve it. Garnish with slices of lemon and parsley. To be eaten cold.
SOLE WITH WINE (FRENCH RECIPE)
Take a sole or fillets of any delicate fish. Lay on a fireproof dish, sprinkle with white pepper, salt and a little shalot, cover with claret or white wine, and let it cook in the oven till done. Draw off the liquor in a saucepan and let it boil up. Have ready the yolks of three eggs, well stirred (not beaten), the juice of a lemon, and two ounces of butter. Put all together in a bowl. Little by little add the hot sauce, stirring all the time. Pour it over the fish, and sprinkle with chopped parsley. Serve very hot. A few mushrooms are a palatable addition to this dish.
RED MULLET IN CASES
To four mullets allow one dozen button mushrooms, one tablespoon of finely chopped parsley, two shalots, the juice of a lemon, salt and pepper. Oil some pieces of foolscap paper, lay the fish on them and sprinkle over them the mushroom, parsley, shalot, lemon juice, pepper and salt. Fold them in the cases and cook on a well-greased baking-sheet in a moderate oven for about twenty or thirty minutes. Send to the table in cases very hot.
CHRIMSEL, No. 1
Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling soup stock or wine. When mixed add one tablespoon of chopped almonds, one teaspoon of sugar, a pinch of salt and the yolks of four eggs well beaten; then add the stiffly-beaten whites of the four eggs and fry by tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with powdered sugar and serve with wine sauce.
CHRIMSEL, No. 2
Soak about three matzoth. In the meantime seed a handful of raisins and pound as many almonds as you have raisins. Now press every drop of water out of the matzoth, put them in a bowl and stir them to a cream; add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup of sugar, the raisins and almonds, and also a little cinnamon. Heat some oil in a spider; the more fat the lighter the chrimsel will be. Last add the stiffly-beaten whites to the dough. Then fry a light brown on both sides; use about a tablespoonful of batter for each chrimsel; serve with stewed prunes. Lay the chrimsel on a large platter and pour the prunes over all. Eat hot.
KENTUCKY CHRIMSEL
Two and one-half cups of meal, four eggs, two cups of sugar, one kitchen-spoon of goose fat, one of beef fat, four apples, and spices according to taste. One glass of wine also, if convenient. Put the meal in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed into it; peel and grate the apples, melt the fat and mix, put in eggs and then stir in the sugar which has been boiled with water to a thin syrup and cooled off. Hollow out two pieces, put cranberries or any fruit between them; form into balls the size of a medium apple, and bake them on a well-greased pie-plate for about one hour.
MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH)
Break six matzoth in small pieces in a colander. Pour boiling water through them, drain quickly. They should be moist but not soggy. Beat three whole eggs well, fold the matzoth in lightly. Heat four tablespoons of goose fat or oil in a spider, add the egg mixture; scrape and scramble carefully with spoon from the bottom of the pan and while scrambling add four tablespoons of sugar and cook gently until eggs are set. Serve at once. The sugar may be omitted if so desired.
SCRAMBLED MATZOTH
Soak six matzoth in water until soft. Squeeze out the water and mix with four beaten eggs. Add one-half teaspoon of salt and fry.
MATZOTH DIPPED IN EGGS, No. 1
Beat up as many eggs as are required; into these dip matzoth that have been soaked in milk. Fry quickly to a light brown on both sides, lay on a large platter, sprinkle with a mixture of sugar, cinnamon and grated peel of a lemon. The more eggs used the richer this will be. Fry in butter.
MATZOTH DIPPED IN EGGS, No. 2
Beat six eggs very light, add one-half tablespoon of salt. Heat two tablespoons of goose fat or olive oil in a spider. Break four matzoth into large, equal pieces. Dip each piece in the egg mixture and fry a light brown on both sides. Serve hot, sprinkled with sugar, cinnamon and a little grated lemon rind.
ZWIEBEL MATZOTH
As an appetizer nothing is better than a cake of unleavened bread rubbed with a raw onion, sprinkled lightly with salt and placed in the oven for a few minutes to dry. Buttered and eaten hot, it adds a relish to breakfast or tea.
MATZOTH EIRKUCHEN
Pour one-half cup of water on one-quarter cup of matzoth meal, add one teaspoon of salt and beat the yolks of four eggs very light, add to the meal mixture, let stand five minutes. Beat whites of eggs very stiffly, fold lightly into the yolk mixture. Drop mixture by spoonfuls in small cakes on hot greased spider. Turn when brown and brown on other side. Serve with sugar, jelly or preserves.
MATZOTH MEAL MACAROONS
Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of salt. Whip white to a snow, fold in the whites, and fry by tablespoonfuls in butter or fat and serve with prunes.
PIE CRUST
Soak one and a half matzoth and press dry; heat one tablespoon of fat and add the soaked matzoth. When dry add one-half cup of matzoth meal, two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix well and press into pie-plate with hands, as it is impossible to roll the dough. Have dough one-quarter inch thick.
MAMOURAS (TURKISH)
Dip in boiling salted water for one minute, one matzoth for each person to be served. Put the soaked matzoth in a dish, pour over it a little olive oil and grated cheese and repeat this until you have made as many layers as you have persons to serve; cut in slices and serve. Use Hashkeval—Greek Cheese.
GERMAN PUFFS
Into one-half pint of water put one-quarter pound of melted fat; when boiling add one-quarter pound of meal, finely sifted; it will form a thick paste. Beat up four eggs, remove the mixture from the fire and stir in the eggs. Grease some cups and put a spoonful in each; bake in a quick oven. When done sprinkle with cinnamon and cover with clarified sugar.
STEWED SWEETBREADS
Soak one pair of sweetbreads for two or three hours in sufficient warm water to cover them, then drain. Put them in a stew-pan, with boiling water to cover them, and then boil gently for seven or eight minutes. They are then ready for dressing. Lay the sweetbreads in a stew-pan, pour two cups of veal stock over them, add salt and cayenne pepper to taste, and simmer gently for one hour. Lift them out on to a very hot dish, add juice of one-half lemon and one teaspoon of potato flour to the gravy, stir smoothly, and boil up, pour over the sweetbreads and serve at once.
BEEFSTEAK PIE
Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. Make ready a crust as follows: Boil four or five large floury potatoes; when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat; mix it with two well-beaten eggs; then put a layer of it around the bottom and sides of a deep pie-dish; lay in the stew, cover with the balance of the potato; brush it over with the yolk of an egg and bake in a quick oven till brown.
POTATO PLUM KNOEDEL (HUNGARIAN)
Peel and cook seven or eight large potatoes, place in a bowl, add salt, four whole eggs, one and one-half tablespoons of melted chicken fat and a little more than a cup of matzoth meal. Knead in bowl to smooth consistency. Take a handful at a time, pat smooth and flat, in the centre put a tablespoon of prune jam, form into a dumpling, place dumplings in boiling salt water, kettle half covered and allow to cook twelve to fifteen minutes. Take out with strainer and serve hot. Have ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over knoedel to taste.
BIRMOILIS (TURKISH)
Take some mashed potatoes, grated cheese, well-beaten eggs; make a good paste, take tablespoonfuls of this mixture and drop in boiling oil; fry until brown. Serve with a syrup made of sugar and water.
POTATO MARBLES
Mix one-half pound of plain mashed potatoes smoothly with a generous teaspoon of finely chopped parsley, pepper and salt to taste; beat one egg, add it to the potato, mix well and make it into little balls the size of a cherry. Lay a tiny sprig of parsley on each, arrange the balls on a greased tin and bake till a light brown.
MINA (TURKISH)
Place some matzoth in cold water to soak. Take the matzoth out and dry them on a towel; grease a pan with olive oil and put in matzoth enough to cover bottom of pan. Take chopped meat, bind with an egg, season with salt, pepper, and chopped parsley. Cover this with the matzoth, add some olive oil, cover with mashed potatoes and one or two well-beaten eggs and bake until brown. If so desired the meat may be omitted. Grated cheese may be used, covered with mashed potatoes and eggs.
PRUNE BLINTZES
Take three cups of potato flour mixed with three eggs, add a little water and mix well. Heat a small frying-pan, grease with a little fat and pour into it enough batter to make thin pancakes. Chop prunes, add a little sugar and fill each cake with this mixture, fold into three-cornered pieces and fry. When done put in a pan, sprinkle with sugar and bake in oven. Do not let burn.
MEAT BLINTZES
The same pancakes can be used with meat taken from soup; fry two small onions with a little fat and chop with the meat. Add two eggs, salt and pepper to taste.
MATZOTH SPICE CAKE
To every egg add one-half tablespoon of matzoth meal and one tablespoon of sugar. Sift meal five times, mix with sugar, one-half tablespoon of ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of cloves; mix with the well-beaten yolks and cut and fold in gently the stiffly-beaten whites.
MATZOTH MEAL CAKE
To the yolks of eight eggs add one and a half cups of pulverized sugar; stir until the consistency of batter, add the grated rind of a lemon, two teaspoons of ground cinnamon and two squares of chocolate grated, one teaspoon of allspice; add the juice of an orange, and one-half wine-glass of wine, and three-quarters of a cup of matzoth meal finely sifted, and one-quarter pound almonds finely pounded. Last, fold in the stiffly-beaten whites of the eggs. Bake in a moderate oven for three-quarters of an hour; try with a straw.
MATZOTH CHARLOTTE, No. 1
Soak one matzoth; beat and add to the beaten yolks of two eggs, add one-fourth teaspoon of salt, one-fourth cup of chopped almonds, one-fourth cup of raisins, one-fourth cup of currants, and mix thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a greased baking-dish.
MATZOTH CHARLOTTE, No. 2
Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth (soaked in water and squeezed out), one grated apple, one lemon rind and juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the stiffly-beaten whites of eggs in last; before putting into oven. Bake in an even oven about one-half to three-quarters of an hour. To be eaten warm.
MATZOTH KUGEL
Soak three matzoth, heat two tablespoons of fat in a spider, press all the water out of the matzoth with your hands and dry them in the spider of heated fat; add about one-quarter pound of matzoth meal; stir the matzoth and matzoth meal well with a large spoon; add by degrees the yolks of five eggs and two ounces of pounded almonds, and the grated peel of one-half lemon. Add also one large sour apple, grated, a pinch of salt, and last the stiffly-beaten whites of the eggs. Line a kugeltopf well with fat, and pour about a quarter pound of hot fat over the kugel. Bake immediately; serve with wine sauce.
MATZOTH SHALET
Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one and one-half cups of seeded raisins, one tablespoon of cinnamon, grated rind of an orange or a lemon and a few pounded almonds. Beat the sugar, eggs, and cinnamon until light; then add all the ingredients, except the matzoth, mixing well. Now drain the matzoth, gradually adding them to the mixture, beating until very light. Melt half a pound of rendered fat into the dish for baking, and then pour in the mixture. Bake in a moderately hot oven for one and one-fourth hours. Serve hot with wine, fruit, or prune sauce.
POTATO PUDDING
Stir the yolks of eight eggs with a cup of sugar, add four tablespoons of blanched and pounded almonds, and grate in the peel of a lemon. Add also its juice. Have ready half a pound of grated potatoes which have been cooked the day previous. Last add the stiffly-beaten whites. Add one teaspoon of salt. Grease your pudding form well, pour in the mixture and bake. Set in a pan of boiling water in the oven. The water in the pan must not reach higher than half way up the pudding form. Time required, half an hour. When done turn out on a platter. Serve with a wine or chocolate sauce. You may bake this pudding in an iron pudding form without setting it in the boiling water.
MATZOTH PLUM PUDDING
One-half pound of chopped suet, one-half pound of moist sugar, one-half pound of raisins (stoned and chopped), one-half pound of currants, one-half pound of mixed peel, two matzoth soaked in cold water and then well drained and beaten, one-quarter pound of sifted meal, the rind of half a lemon, one teaspoon of ground cinnamon, eight eggs and a wineglass of rum. Beat all these ingredients thoroughly together, and boil for eight hours in a pudding mold or basin. Serve with rum sauce.
BATTER PUDDING
One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of brown sugar, two ounces of butter and the rind of a lemon. Mix the meal into a batter with the milk and eggs, add the sugar, butter (melted), grated rind of a lemon and a tablespoon of rum, if desired. Pour the mixture in a greased basin or mold, and boil for one hour or bake for one-half hour.
BEOLAS
Take six eggs. Beat them until very light. Add a little fine meal, just enough to give it consistency; Drop this from the point of a spoon into boiling olive oil or fat. When light brown, take out, and drain. Serve cold with a syrup made of water, cinnamon and sugar.
COCOANUT PUDDING
One grated cocoanut, six eggs, grated rind and juice of two lemons, one cup of granulated sugar and the milk of the cocoanut; beat the yolks of the eggs with the sugar and the grated rind of lemon until light and creamy; add gradually the cocoanut and the beaten whites of the eggs, and lastly put in the milk of the cocoanut, to which has been added the juice of the lemons. Bake in a moderate oven for half an hour and serve quite cold.
CARROT PUDDING
Beat one and a half cups of powdered sugar and the yolks of eight eggs; take one and a half cups peeled and grated raw carrots and stir all together. Add one cup of grated almonds, the rind of half a lemon chopped finely, one tablespoon of wine, and last the beaten whites of the eggs. Bake in a well-buttered and flour-sprinkled form at least one hour in a slow oven.
ALMOND PUDDING, No. 1
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
Arday-Influs
Asparagus
Asparagus, Canned
Asparagus, Hungarian
Artichokes, French or Globe
Artichokes, French with Tomato Sauce
Artichokes, Jerusalem
Baked Beans with Brisket of Beef
Beans and Barley
Beet Greens
Beets, Baked
Beets, Boiled
Beets, Sour, Buttered
Belgian Red Cabbage
Boston Roast
Brussels Sprouts
Cabbage, to Boil
Cabbage Boiled with Carrots
Cabbage, Creamed New
Cabbage, Filled
Cabbage, Fried
Cabbage, Red
Cabbage, Red, with Chestnuts and Prunes
Cabbage, Stewed
Carrots
Carrots Boiled with Cabbage
Carrots with Brisket of Beef
Carrots, Compote of—Russian Style
Carrots, Flemish
Carrots, Lemon
Carrots and Green Peas
Carrots, Simmered
Cauliflower
Cauliflower—Hungarian Style
Cauliflower with Brown Crumbs
Cauliflower (Roumanian)
Cauliflower, Scalloped
Cauliflower, Spanish
Celeriac
Celeriac, Purée of
Celery, Creamed
Celery with Chestnuts (Turkish)
Chestnuts, Boiled
Chestnuts with Celery (Turkish)
Chestnuts and Prunes
Chestnut Purée
Chestnuts and Raisins
Chestnuts, Roasted
Cold Slaw
Corn, Canned
Corn off the Cob
Corn on the Cob
Corn and Potatoes
Cucumbers, Fried
Cucumbers, Stuffed
Dandelions
Dried Beans—Directions
Dried Lima Beans, Baked
Dried Pea Purée
Eggplant, Baked
Eggplant and Baked Tomatoes
Eggplant, Broiled
Eggplant, Fried
Eggplant Fried in Oil—Turkish Style
Eggplant (Roumanian)
Farsole
Farsole Dulce
General Remarks
Green Peas
Green Peas with Pfärvel
Green Peas and Rice
Haricot Beans and Beef
Hot Slaw
Kal Dolmar
Kale
Kidney Beans with Brown Sauce
Kohl-rabi
Kohl-rabi with Breast of Lamb
Lentils, Baked
Lentil Sausages
Lettuce
Lettuce, Boiled
Lima Beans, Green
Linzen, Sweet Sour
Meat Substitutes
Mock Chili Con Carne
Mushrooms, Broiled
Mushrooms, Creamed
Mushrooms, Scalloped
Mushrooms, Sautéd
Nahit (Russian Peas)
Nut Loaf
Nut Roast
Okra, Boiled
Onions, Boiled
Onions, Scalloped
Oyster-plant—Salsify
Parsnips
Pea Purée
Peppers, Green
Peppers, Green, Broiled
Peppers, Stewed
Peppers, Green, Stuffed with Vegetables
Peppers, Stuffed
Peppers, Stuffed (Arday-influs)
Peppers Stuffed with Meat
Peppers Stuffed with Nuts
Potato Balls with Parsley
Potato Cakes
Potato Puff
Potato Puff, Bohemian
Potato Ribbon
Potato Surprise
Potatoes
Potatoes for Twenty People
Potatoes, Baked, No. 1
Potatoes, Baked, No. 2
Potatoes, Boiled
Potatoes Boiled in their Jackets
Potatoes with Caraway Seeds
Potatoes and Corn
Potatoes, Creamed
Potatoes, Curried
Potatoes, French Fried
Potatoes, German Fried
Potatoes au Gratin
Potatoes Hashed Brown, Lyonnaise
Potatoes—Hungarian Style
Potatoes, Imitation New
Potatoes, Mashed
Potatoes, New
Potatoes and Pears
Potatoes, Roast
Potatoes, Saratoga Chips
Potatoes, Scalloped, No. 1
Potatoes, Scalloped, No. 2
Potatoes, Stewed
Potatoes, Stewed with Onions
Potatoes, Stewed Sour
Potatoes, Stuffed
Radishes
Salsify
Salsify, Scalloped
Sauerkraut, Boiled
Savoy Cabbage
Savoy Cabbage with Rice
Slaitta (Roumanian)
Spanish Beans
Spanish Onion Rarebit
Spinach
Spinach with Cream Sauce
Spinach—Fleischig
Squash, Stewed
String or Green Snap Beans
String Beans with Lamb
String Beans, Sweet Sour
String Beans with Tomatoes
Succotash
Sugar Peas
Sweet Potatoes and Apples
Sweet Potatoes, Boiled
Sweet Potatoes, Candied
Sweet Potatoes, Fried
Sweet Potatoes, French Fried
Sweet Potatoes, Plums and Meat
Sweet Potatoes, Roast
Sweet Potatoes Roast with Meat
Sweet Sour Beans
Sweet Sour Beans and Linzen
Swiss Chard
Tomato Custards
Tomato Purée
Tomatoes, Baked, and Eggplant
Tomatoes, Canned, Stewed
Tomatoes, Creole
Tomatoes, Fried
Tomatoes, Green, Fried
Tomatoes with Rice
Tomatoes, Scalloped
Tomatoes, Stewed
Tomatoes, Stuffed
Tsimess
Turnips
Turnips, Boiled
Turnips, Hashed
Vegetables
Vegetable Hash
Vegetable Meat Pie
Wax Beans, Sweet and Sour
TIME TABLE FOR COOKING
Boiling Meats
Broiling Meats
Cooking Vegetables
Roasting Meats
SALAD DRESSINGS
Boiled
Boiled with Olive Oil (Parve)
Colored Mayonnaise
Dressing for Cold Slaw
Dressing for Lettuce
French
Mayonnaise
Mayonnaise Especially for Salmon
Mayonnaise, White
Mayonnaise with Whipped Cream
Mustard
Russian
Sour Cream
SALAD AND SALAD DRESSINGS
Directions for Making
To Marinate
Asparagus
Banana Dainty
Beet
Beet and Cauliflower
Bohemian
Brain
Cauliflower
Celery Root Baskets
Celery Root, Boiled
Chestnut
Chicken
Chicken for Twenty People
Chiffonade
Cold Slaw or Cabbage
Cottage Cheese
Cream Cheese
Cream Cheese with Pineapple
Cucumber
Eggplant—Roumanian Style
Eggplant—Turkish Style
Fish
Fish for Twenty People
Fruit
Fruit and Nut
Grape-fruit
Green
Green Pepper for Salad
Herring, No. 1
Herring, No. 2
Hungarian Fruit
Hungarian Vegetable
Lettuce
Lima Beans
Mackerel
Marshmallow
Mayonnaise of Flounder
Monterey
Neapolitan
Niagara
Nut
Pepper
Peppers and Cheese
Polish or Piquant
Potato, No. 1
Potato, No. 2
Potato, No. 3
Russian
Russian Fruit
Salmon
Squash—Turkish Style
String Bean
Sweetbread
Tomato (French Dressing)
Tomato, Mayonnaise of (whole)
Tomatoes, Stuffed
Tomatoes, Stuffed, Cheese
Veal
Waldorf
Water-Lily (Egg)
FRESH FRUITS AND COMPOTE
Apple Compote
Apple Delight
Apple Float
Apple Sauce, Victoria
Baked Apples
Baked Prunes
Baked Rhubarb
Bananas
Blueberries
Chilled Bananas
Compote of Pears
Compote of Raspberries
Dried Fruits
Fig Sauce
Fried Apples
Frosted Apples
Grape-fruit
Huckleberry Compote
Oranges
Peaches
Peach Compote
Pineapple
Pineapple Compote
Pineapple Soufflé
Prune Soufflé
Prunes without Sugar
Raspberry
Raspberry and Currants
Ripe Tomatoes
Rhubarb Sauce
Snowflakes
Steamed Prunes
Stewed Prunes
Strawberries
Sweet Apples, Steamed
Sweet Entrée of Ripe Peaches
Tutti-Frutti
Watermelons
MEHLSPEISE (FLOUR FOODS)
Almond Strudel
Apple Slump
Apple Kugel
Apple Schalet, No. 1
Apple Schalet, No. 2
Apple Strudel, No. 1
Apple Strudel, No. 2
Bairische Dampfnudeln, No. 1
Bairische Dampfnudeln, No. 2
Birne Kloesse
Boiled Apple Dumplings
Boiled Macaroni
Baked Macaroni with Cheese
Broad Noodles
Carrot Schalet
Cabbage Strudel
Cheese Kreplich
Cherry Roley Poley
Cherry Strudel
Dough for Schalet (Merber Deck)
Dumplings for Stew
Egg Barley or (Geroestete Fervelschen)
Farina Dumplings
Huckleberry Dumplings
Kaese Kracpfli
Kartoffel Kloesse
Kraut Kugel
Kugel
Leberknadel
Mandel Strudel
Merber Deck
Milk Noodles
Noodle Kugel
Noodle Schalet
Noodles
Noodles and Apples
Noodles and Mushrooms
Noodles with Butter
Noodles with Cheese
Pfärvel
Pfärvel—Fleischig
Peach Dumplings
Pear Dumplings
Pear Kugel
Plum Knoedel (Hungarian)
Potato Dumplings
Potato Noodles
Potato Pudding, Boiled
Potato Schalet
Quark Strudel (Dutch Cheese)
Rahm Strudel
Rice Strudel
Rice Kugel
Savory Macaroni
Scalloped Noodles and Prunes
Scharfe Kugel
Seven Layer Schalet
Shabbas Kugel
Sour Spatzen
Spaetzlen or Spatzen
Spaghetti
Strudel aus Kalbslunge
Sweet Potato Pudding
Wiener Kartoffel Kloesse
CEREALS
Apples with Rice
Baked Apple with Oatmeal
Baked Rice
Barley
Boiled Rice
Boiled Rice with Pineapple
Cold Oatmeal
Cornmeal Mush
Directions for Cooking
Eggs Baked in Rice
Farina
Hominy
Laws about Cereals
Left-over Cereals
Marmelitta
Oatmeal with Cheese
Oatmeal Porridge
Pilaf
Polenta
Rice and Nut Loaf
Rice in Milk
Rice with Grated Chocolate
Sago
Sautéd Cornmeal Mush
Spanish Rice
Steamed Rice
Sweet Rice
Tapioca
Wheat Cereals
EGGS
Baked
Baked with Cheese
Baked with Tomatoes
Boiled
Corn Omelet
Curried
Egg Piquant
Egg Rarebit
Eggs à la Mexicana
Eggs en Marinade
Eggs, Poached or Dropped
Eggs Poached in Tomato Sauce
Eggs with Cream Dressing
Eggs with Fresh Mushrooms
Fricasseed
Fried
Herb Omelet
Krosphada
Omelet for One
Plain Omelet
Poached with Fried Tomatoes
Remarks
Rum Omelet
Scalloped
Scalloped (Fleischig)
Scrambled
Scrambled with Brains
Scrambled with Sausage
Smoked Brisket of Beef and Eggs
Soufflé Omelet
Spanish
Spanish Omelet
Sweet Almond Omelet
Sweet Omelet
Sweet Omelet for One
To Keep Egg Yolks
To Preserve Eggs
Tomato with Egg
White Sauce Omelet
CHEESE
Cheese Balls, No. 1
Cheese Balls, No. 2
Cheese Bread
Cheese Fondue
Cheese Omelet
Cheese Soufflé
Cheese and Sweet Green Peppers
Cheese Timbals for Twelve People
Cottage Cheese (Pot Cheese)
Crackers and Cheese
Delicious Cream Cheese, A
Golden Buck
Green Corn, Tomatoes and Cheese
Koch Kaese (Boiled Cheese)
Macaroni Cheese
Ramekins of Eggs and Cheese
Rice and Cheese
Tomatoes, Eggs and Cheese—Hungarian Style
Welsh Rarebit
BREAD
Arme Ritter
Barches
Bread Sticks
Buns
Butterbarches
Buttered Toast
Cinnamon Toast for Tea
Crescent Rolls
Flour
French Rolls
Gluten
Graham
Home-made Yeast
Individual Loaves
Milk or Cream Toast
Potato
Potato-Rye
Raisin
Raisin or Currant Buns
Rolled Oats
Rolls
Rye (American), No. 1
Rye, No. 2
Tea Rolls
To Make Bread
Variety Bread
White Bread
Yeast
Zwiebel Platz
COFFEE CAKES (KUCHEN)
Abgeruehrter Kugelhopf
Apple Cake or Kuchen
Baba à la Parisienne
Berliner Pfannkuchen
Bohemian Kolatchen
Bola
Bunt, Plain
Cheap Coffee Cake, A
Cherry Cake or Kuchen
Cheese Cake or Pie
Cinnamon Rolls
Coffee Cake or Kuchen Dough
Chocolate Coffee Cake
French Coffee Cake
Fresh Prune Kuchen
Huckleberry Cake
Huckleberry Pie
Kaffee Kuchen (Cinnamon)
Kindlech
Krapfen (Purim)
Mohntorts
Mohn Cakes, Small
Mohn (Poppy Seed) Roley Poley
Mohn Wachtel
Napf Kuchen
Peach Kuchen
Pocket Books
Prune Kuchen
Puffs (Purim)
Rendered Butter
Savarin
Schnecken
Sour Cream Kolatchen
Spice Roll
Stollen
Tea Cakes, Russian
Topfa Dalkeln (Cheese Cakes)
Wiener Kipfel
Wiener Studenten Kipfel
Yeast Krantz
Zwieback