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