enough flour to make a dough soft enough to hold the impress of the
finger. Roll out and cut into four-cornered pieces; in each square place
a German plum which has had the pits removed and a mixture of sugar and
cinnamon; put in place of the pit. Roll each square into a round
dumpling; put these into a pan with boiling; salted water and let them
cook covered for six or eight minutes. When done, serve with some bread
crumbs browned in butter or schmalz and spread over the knoedel.
PEAR DUMPLING (BIRNE KLOESSE)
Take half a loaf of white bread or as much stale white bread, soak the
white part and grate the crust, add one cup of suet chopped very fine,
one cup of flour, one egg, salt and spices to taste, and one-half
teaspoon of baking-powder. Make this into a dumpling, put it on a tiny
plate in a large kettle. Lay prunes and pears around, about a pound of
each, one cup of brown sugar, two pieces of stick cinnamon, dash of
claret and cold water to almost cover; then cover kettle tightly and
boil four hours. Serve hot.
Prunes and dried apples may be used as well.
PEACH DUMPLINGS
Make a dough of a quart of flour and a pint of milk, or water, a
tablespoon of shortening, a pinch of salt, one egg and a spoon of sugar;
add a piece of compressed yeast, which has previously been dissolved in
water. Let the dough raise for three hours. In the meantime make a
compote of peaches by stewing them with sugar and spices, such as
cinnamon and cloves. Stew enough to answer for both sauce and filling.
When raised, flour the baking-board and roll out the dough half an inch
thick. Cut cakes out of it with a tumbler, brush the edges with white of
egg, put a teaspoon of peach compote in the centre of a cake and cover
it with another layer of cake and press the edges firmly together. Steam
over boiling water and serve with peach sauce. A delicious dessert may
also be made by letting the dough rise another half hour after being
rolled out, and before cutting.
Compote of huckleberries may be used with these dumplings instead of
peaches, if so desired.
CHERRY ROLEY-POLEY
Make a rich baking-powder biscuit dough, and roll it out until it is
about two-thirds of an inch thick. Pit and stew enough cherries to make
a thick layer of fruit and add sugar to taste. Spread them over the
dough thickly and roll it up, taking care to keep the cherries from
falling out. Wrap a cloth around it, and sew it up loosely with coarse
thread, which is easily pulled out. Allow plenty of room for the dough
to rise. Lay the roley-poley on a plate, set it in a steamer and steam
for an hour and a half. Serve in slices, with cream or sauce.
SHABBAS KUGEL
Soak five wheat rolls in water, then press the bread quite dry, add one
cup of drippings or one-half pound of suet chopped very fine, a pinch of
salt, two eggs well beaten, one teaspoon of cinnamon, one grated lemon
rind, one-half cup of sugar, one tablespoon of water. Stir all together
thoroughly, grease the kugel pot well with warm melted fat, pour in the
mixture and send it Friday afternoon to the bakery where it will remain
till Saturday noon; it will then be baked brown. If one has a coal range
that will retain the heat for the length of time required, it will be
baked nicely. The kugel must be warm, however, when served.
KUGEL (SCHARFE)
If one desires an unsweetened kugel omit the sugar and cinnamon in the
recipe above and season with salt and pepper. When required for any
other meal but Shabbas, a kugel can be baked brown in two hours.
KUGEL
Soak five ounces of white bread--it may be stale bread--in cold water;
then squeeze out every bit of water, put it in a bowl, add three-fourths
cup of soft goose fat in small pieces, five whole eggs; one cup of
flour, one-half cup of sugar, one-fourth cup of cracker meal, three
apples and two pears cut in small pieces, two dozen raisins with the
seeds removed, salt to taste, a tiny pinch of pepper, one-quarter
teaspoon each of cinnamon and allspice. Mix all well together, and pour
into an iron pan that has the bottom well covered with goose-fat; stick
a few pieces of cut apple or pear in the top of the pudding. Pour a cup
of cold water over all; place in the oven to bake. Bake slowly for five
or six hours. If the water cooks out before it is ready to brown, add
more. Bake brown, top and bottom.
NOODLE KUGEL
Cook three cups of broad noodles in salted boiling water ten minutes.
Drain and add three-fourths cup of chicken or goose fat and four eggs,
well beaten. Place in a well-greased iron pot and bake until the top of
the kugel is well browned. Serve hot with raspberry jelly or stewed
fruit of any kind.
PEAR KUGEL
Cream one cup of rendered fat with one cup of sugar, add one-half loaf
of bread, previously soaked and pressed dry, a little salt, one-fourth
cup of flour. Grease pudding-dish and put in alternate layers of the
mixture and pears that have been boiled with water, sugar and claret.
Bake slowly three hours.
KRAUT KUGEL
Chop up cabbage and let stew in fat slowly until quite brown. Do this
the day previous to using. Next day mix in with the stewed cabbage
one-fourth of a loaf of bread soaked in water and squeezed dry, one-half
cup of flour, one-half cup of brown sugar, one-eighth pound of raisins,
some finely chopped citron, one-fourth pound of almonds (mixed with a
few bitter almonds), one-half teaspoon of salt, some cinnamon and
allspice, about a teaspoon, juice and peel of one lemon and four eggs.
Mix all thoroughly, pour into well-greased iron pan (kugel pot) and bake
slowly.
APPLE KUGEL
Soak half a loaf of bread in water and squeeze dry, shave a cup of suet
very fine and cut up some tart apples in thin slices. Add sugar,
raisins, cinnamon, about one-quarter cup of pounded almonds and the
yolks of three eggs. Mix all thoroughly. Add whites beaten to a stiff
froth last. Bake one hour.
RICE KUGEL
Boil one cup of rice in water until done, then let it cool. In the
meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup
of powdered sugar, a little cinnamon, the grated peel of one lemon, the
yolks of three eggs, adding one at a time; one-half cup of raisins
seeded, one-half pound of stewed prunes pitted, then add the cold rice.
One-half cup of pounded almonds mixed with a few bitter ones improves
this pudding. Serve with a pudding sauce, either wine or brandy. This
pudding may be eaten hot or cold and may be either baked or boiled. If
baked, one hour is required; if boiled, two hours; the water must be
kept boiling steadily. Left-over rice may be used, butter instead of the
fat, and the rice may be boiled in milk.
APPLE SCHALET, No. 1
Take one pound of fresh beef heart fat, shave it as fine as possible
with a knife. Sift one quart of flour into a deep bowl, add two tumblers
of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt,
then add the shaved heart fat and work well into the sifted flour. Put
it on a pie-board and work as you would bread dough, with the palm of
your hand, until it looks smooth enough to roll. Do not work over five
minutes. Now take half of this dough, flour your pie-board slightly and
roll out as you would pie dough, about once as thick. Grease a deep
pudding-dish (an iron one is best), one that is smaller at the bottom
than the top, grease it well, line the pudding-dish, bottom and sides,
clear to the top, fill this one-third full with chopped tart apples,
raisins, part of a grated lemon peel, citron cut quite fine, pounded
almonds and melted drippings here and there. Sprinkle thickly with
sugar, half brown and half white, and a little ground cinnamon. Moisten
each layer with one-half wine-glass of wine. Now put another layer of
dough, rolling out half of the remaining dough and reserving the other
half for the top covering, fill again with apples, raisins, etc., until
full, then put on top layer. Press the dough firmly together all round
the edge, using a beaten egg to make sure of its sticking. Roll the side
dough over the top with a knife and pour a cup of water over the pudding
before setting it in the oven. Time for baking, two hours. If the top
browns too quickly, cover.
This advantage of this pudding is, it may be baked the day previous to
using, in fact, it is better the oftener it is warmed over--always
adding a cup of water before setting it in the oven. Before serving the
pudding turn it out carefully on a large platter, pour a wine-glass of
brandy which has been slightly sweetened over the pudding and light it,
carry to the table in flames. A novice had better try this pudding
plain, omitting the wine, brandy, almonds and citron, moistening with
water instead of wine before baking. Almost as nice and very good for
ordinary use. Some apples require more water than others, the cook
having to use her own judgment regarding the amount required.
APPLE SCHALET, No. 2
Line an iron pudding-dish with schalet dough, greasing it well before
you do so. Chop up some apples quite fine, put on the crust, also some
raisins (seeded), sugar and cinnamon, then put another layer of pie and
another layer of chopped apples, and so on until filled, say about three
layers, the last being crust. Bake slowly and long until a nice dark
brown.
SCHALET DOUGH (MERBER DECK)
Cream four tablespoons of drippings, add a pinch of salt, two
tablespoons of granulated sugar, beat in well one egg, add one cup of
sifted flour and enough cold water to moisten dough so that it can be
rolled out--about three tablespoons will be sufficient; it depends on
the dryness of the flour how much is required.
NOODLE SCHALET
Make the quantity of noodles desired, then boil. When done, drain
through colander, pouring cold water over the noodles.
When all the water has drained off, beat up three eggs in a large bowl,
mix the noodles with the beaten eggs. Grease an iron pudding dish with
plenty of goose grease or drippings, put in a layer of noodles, then
sprinkle one-fourth cup of sugar, some pounded almonds, the grated peel
of one lemon and a few raisins; sprinkle some melted fat over this, then
add another layer of noodles, some more sugar and proceed as with the
other layer until all the noodles are used. Bake two hours. Broad or
fine noodles are equally good for this schalet. If desired, one tart
apple chopped very fine may be added with the almonds.
CARROT SCHALET
Boil one pound of carrots, let them get perfectly cold before grating
them. In the meanwhile cream a heaping tablespoon of drippings or
chicken fat and four tablespoons of sugar, add gradually the yolks of
four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a
little grated nutmeg, three tablespoons of flour, one teaspoon of
baking-powder, pinch of salt, and the beaten whites last. Heat a few
tablespoons of fat in a pudding dish, pour in the mixture and bake in a
moderate oven one hour, then sprinkle sugar and cinnamon and return to
oven for a few moments to brown. Serve hot.
SEVEN LAYER SCHALET
Take two cups of flour, one egg, three tablespoons of fat, one cup of
water, a little sugar, pinch of salt, and knead lightly. Put dough aside
in a cold place while you prepare a mixture of one cup of sugar, one and
one-half teaspoons of cinnamon and three tablespoons of bread crumbs.
Cut dough in seven pieces and roll out each piece separately. Place one
layer on a greased baking-tin and spread the layer with melted fat and
sprinkle with sugar and cinnamon; place upon this the second layer,
sprinkle on this two ounces of sweet and bitter almonds which have been
grated and mixed with sugar; over this place the third layer and spread
with oil, sprinkle with cinnamon and sugar and one-half pound of
cleaned, seedless raisins. Place the fourth layer on and spread with
jelly and one-half pound of citron cut up very small. Cover over with
another layer, spread fat and sprinkle with cinnamon and sugar and
grated lemon peel and juice of lemon. Place the sixth layer and spread
and sprinkle with sugar and cinnamon. Put on the last layer and spread
with fat and sprinkle with sugar and cinnamon. Cut in four-cornered
pieces and bake thoroughly and until a nice brown.
This schalet may be made and left whole; a frosting put on top and when
well baked will keep for a month or more.
BOILED POTATO PUDDING
Stir the yolks of four eggs with one-half cup of sugar, add one-half cup
of blanched and pounded almonds; grate in the peel, also the juice of
one lemon, one-half pound of grated potatoes that have been boiled the
day before. Lastly add the stiffly beaten whites, some salt and more
potatoes, if necessary. Grease your pudding-pan well, pour in the
mixture and bake. Set in a pan of water in oven; water in pan must not
reach higher than one-half way up the pudding-form. Bake one-half hour.
Turn out on platter and serve with a wine, chocolate, or lemon sauce.
One can bake in an iron pudding-form without the water.
POTATO SCHALET
Peel and grate five or six large potatoes and one onion. Soak some bread
and two or three crackers. Press out the water and add to the potatoes
and onion, salt to taste. Add two tablespoons of boiling fat and one
beaten egg. Have plenty of hot fat in pan, put in the pudding, pour over
it one cup of cold water. Bake in hot oven one hour.
Two slices of white bread, one inch thick, will be sufficient bread for
this schalet.
SWEET POTATO PUDDING
Take one quart of grated, raw sweet potatoes, one tablespoon leach of
meat fat and chicken fat, one half pound of brown sugar, one-half pint
of molasses, one and one-half pints of cold water, one saltspoon of salt
and a little black pepper, grated orange peel, ginger, nutmeg and
cinnamon to taste. Pour into greased baking-pan and bake until it
jellies. Bake in moderate oven. May be eaten as a dessert, warm or cold.
APPLE STRUDEL, No. 1
Sift two cups of flour, add pinch of salt and one teaspoon of powdered
sugar. Stir in slowly one cup of lukewarm water, and work until dough
does not stick to the hands. Flour board, and roll, as thin as possible.
Do not tear. Place a tablecloth on table, put the rolled out dough on
it, and pull gently with the hands, to get the dough as thin as tissue
paper.
Have ready six apples chopped fine, and mixed with cinnamon, sugar,
one-half cup of seedless raisins, one-half cup of currants. Spread this
over the dough with plenty of chicken-fat or oil all over the apples.
Take the tablecloth in both hands, and roll the strudel, over and over,
holding the cloth high, and the strudel will almost roll itself. Grease
a baking-pan, hold to the edge of the cloth, and roll the strudel in.
Bake brown, basting often with fat or oil.
APPLE STRUDEL, No. 2
Into a large mixing bowl place one and one-half cups of flour and
one-quarter teaspoon of salt. Beat one egg lightly and add it to
one-third cup of warm water and combine the two mixtures. Mix the dough
quickly with a knife; then knead it, place on board, stretching it up
and down to make it elastic, until it leaves the board clean. Now toss
it on a well-floured board, cover with a hot bowl and keep in a warm
place. While preparing the filling lay the dough in the centre of a
well-floured tablecloth on the table; roll out a little, brush well with
some melted butter, and with hands under dough, palms down, pull and
stretch the dough gently, until it is as large as the table and thin as
paper, and do not tear the dough. Spread one quart of sour apples,
peeled and cut fine, one-quarter pound of almonds blanched and chopped,
one-half cup of raisins and currants, one cup of sugar and one teaspoon
of cinnamon, evenly over three-quarters of the dough, and drop over them
a few tablespoons of melted butter. Trim edges. Roll the dough over
apples on one side, then hold cloth high with both hands and the strudel
will roll itself over and over into one big roll, trim edges again. Then
twist the roll to fit the greased pan. Bake in a hot oven until brown
and crisp and brush with melted butter. If juicy small fruits or berries
are used, sprinkle bread crumbs over the stretched dough to absorb the
juices. Serve slightly warm.
RAHM STRUDEL
Prepare the dough as for Apple Strudel as directed in the foregoing
recipe, drip one quart of thick sour milk on it lightly, with a large
spoon, put one cup of grated bread crumbs over the milk, add two cups of
granulated sugar, one cup of chopped almonds, one cup of raisins, and
one teaspoon of cinnamon, roll and place in well-buttered pan, put small
pieces of butter over the top, basting frequently. Serve warm with
vanilla sauce. One-half this quantity may be used for a small strudel.
CHERRY STRUDEL
Make a dough of two cups of flour, a pinch of salt and a little lukewarm
water; do not make it too stiff, but smooth. Slap the dough back and
forth. Do this repeatedly for about fifteen minutes. Now put the dough
in a warm, covered bowl and set it in a warm, place for half an hour. In
the meantime stem and pit two quarts of sour cherries. Grate into them
some stale bread (about a plateful); also the peel of half a lemon, and
mix. Add one cup of sugar, some ground cinnamon and about four ounces of
pounded sweet almonds, mix all thoroughly. Roll out the dough as thin as
possible, lay aside the rolling-pin and pull, or rather stretch the
dough as thin as tissue paper. In doing this you will have to walk all
around the table, for when well stretched it will cover more than the
size of an ordinary table. Pull off all of the thick edge, for it must
be very thin to be good (save the pieces for another strudel). Pour a
little melted goose-oil or butter over this, and sprinkle the bread,
sugar, almonds, cherries, etc., over it; roll the strudel together into
a long roll. Have ready a long baking-pan well greased with either
butter or goose-fat; fold the strudel into the shape of a pretzel.
Butter or grease top also and bake a light brown; baste often while
baking. Eat warm.
MANDEL (ALMOND) STRUDEL
Prepare the dough as for Apple Strudel No. 2. Blanch one-half pound of
almonds and grind, when dried beat the yolks of four eggs light with
one-quarter pound of granulated sugar, add the grated peel of one lemon
and mix in the almonds. Spread over the dough with plenty of oil, butter
or fat and roll. Bake; baste very often.
CABBAGE STRUDEL
Heat one-half cup of goose-fat, add one medium-sized cabbage and let it
simmer until done, stirring constantly to keep from burning. While
cooling prepare strudel dough, fill with cabbage and one cup of raisins
and currants mixed, two cups of granulated sugar, one-half cup of
chopped almonds and one teaspoon cinnamon, roll and put little pieces of
grease on top; bake in hot oven and baste frequently. The pans in which
the strudel is baked must be greased generously. Serve this strudel hot.
This strudel may be made for a milk meal by substituting butter for fat.
QUARK STRUDEL (DUTCH CHEESE)
Make a strudel or roley-poley dough and let it rest until you have
prepared the cheese. Take half a pound of cheese, rub it through a
coarse sieve or colander, add salt, the yolks of two eggs and one whole
egg, sweeten to taste. Add the grated peel of one lemon, two ounces of
sweet almonds, and about four bitter ones, blanched and pounded, four
ounces of sultana raisins and a little citron chopped fine. Now roll out
as thin as possible, spread in the cheese, roll and bake, basting with
sweet cream.
STRUDEL AUS KALBSLUNGE
Wash the lung and heart thoroughly in salt water, and put on to boil in
cold water, adding salt, one onion, a few bay leaves and cook until very
tender. Make the dough precisely the same as any other strudel. Take the
boiled lung and heart, chop them as fine as possible and stew in a
saucepan with some fat, adding chopped parsley, a little salt, pepper
and mace, or nutmeg, the grated peel of half a lemon and a little wine.
Add the beaten yolks of two eggs to thicken, and remove from the fire to
cool. Roll out the dough as thin as possible, fill in the mixture and
lay the strudel in a well-greased pan; put flakes of fat on top and
baste often. Eat hot.
RICE STRUDEL
Prepare the dough same as for Apple Strudel. Leave it in a warm place
covered, until you have prepared the rice. Wash a quarter of a pound of
rice in hot water--about three times--then boil it in milk until very
soft and thick. Let it cool, and then add two ounces of butter, the
yolks of four eggs, four ounces of sugar and one teaspoon of vanilla,
some salt and the beaten whites of two eggs, mix thoroughly. When your
dough has been rolled out and pulled as thin as possible, spread the
rice over it and roll. Add pounded almonds and raisins if desired. Put
in a greased pan and bake until brown, basting with sweet cream or
butter.
*CEREALS*
The cereals are the most valuable of the vegetable foods, including as
they do the grains from which is made nearly all the bread of the world.
For family use, cereals should be bought in small quantities and kept in
glass jars, tightly covered.
Variety is to be found in using the different cereals and preparing them
in new ways. Many cereals are improved by adding a little milk during
the latter part of the cooking. Boiling water and salt should always be
added to cereals, one teaspoon salt to one cup of cereal. Long cooking
improves the flavor and makes the cereal more digestible.
Cereals should be cooked the first five minutes over the fire and then
over hot-water in a double boiler; if one cannot be procured, cook
cereal in a saucepan set in a larger one holding the hot water.
LAWS ABOUT CEREALS
To discover if cereals such as barley, wheat, oats, farina or cornmeal
are kosher, place them on a hot plate, if no worms or other insects
appear they are fit to be eaten, if not, they must be thrown away.
If flour is mildewed it must be destroyed.
OATMEAL PORRIDGE
As oatmeal is ground in different grades of coarseness, the time for
cooking varies and it is best to follow the directions given on the
packages. The meal should be cooked until soft, but should not be mushy.
The ordinary rule is to put a cup of meal into two cups of salted
boiling water (a teaspoon of salt), and let it cook in a double boiler
the required time. Keep covered until done; then remove the cover and
let the moisture escape.
COLD OATMEAL
Oatmeal is very good cold, and in summer is better served in that way.
It can be turned into fancy molds or into small cups to cool, and will
then hold the form and make an ornamental dish.
OATMEAL WITH CHEESE
Cook one cup of oatmeal overnight and just before serving add one
tablespoon of butter and one cup grated cheese. Stir until the cheese is
melted and serve at once.
BAKED APPLE WITH OATMEAL
Pare and core the apples and fill the core space with left-over oatmeal
mush. Put the apples in a baking dish; sprinkle with sugar; pour a
little water into the bottom of the pan and bake in a moderate oven
until the apples are tender. Serve warm with cream for breakfast or
luncheon.
WHEAT CEREALS
Wheat cereals, like oatmeal, are best cooked by following the directions
on the package. Most of them are greatly improved by the addition of a
little milk or by a few chopped dates or whole sultana raisins.
CORNMEAL MUSH
Mix together one cup of cornmeal and one teaspoon of salt, and add one
cup of cold water gradually, stirring until smooth. Pour this mixture
into two cups of boiling; water in a double boiler and cook from three
to five hours. Serve hot with cream and sugar.
SAUTÉD CORNMEAL MUSH
Put left-over mush into a dish and smooth it over the top. When cold cut
into slices one-half inch thick. Dip each slice into flour. Melt
one-half teaspoon of drippings in a frying-pan and be careful to let it
get smoking hot. Brown the floured slices on each side. Drain if
necessary and serve on a hot plate with syrup.
FARINA
To one-half cup of farina take one teaspoon of salt; pour gradually into
three cups of boiling water and cook the mixture in a double boiler for
about one hour.
HOMINY
Get the unbroken hominy and after careful washing soak it twenty-four
hours in the water. Cook one cup of hominy slowly in the same water in a
covered vessel for eight hours or until all the water has been absorbed
by the hominy; add two tablespoons of butter, one teaspoon of salt and
two tablespoons of cream and serve as a vegetable or as a cereal with
sugar and cream.
MARMELITTA
Take two cups of coarse cornmeal and four cups of cold water put on to
boil; add one-half teaspoon of salt. Stir the cornmeal continually and
when done place on platter, spread with butter, sharf cheese or any
cheese such as pot or cream cheese. To be eaten warm.
POLENTA