Economical Jewis
The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers
作者：Henry, May; Cohen, Edith B.
体例：题 章数：79
字数：123,243 来源：Project Gutenberg
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章节目录
共 79 题- Transcriber Notes
- ARRANGED BY
- MAY HENRY, A.A.,
- CERTIFICATED NATIONAL TRAINING SCHOOL FOR COOKERY,
- AND
- EDITH B. COHEN,
- CERTIFICATED NATIONAL TRAINING SCHOOL FOR COOKERY.
- Dedicated
- WITH GRATEFUL ACKNOWLEDGMENTS
- TO
- MRS. LIONEL LUCAS.
- PREFACE TO FIRST AND SECOND EDITIONS.
- PREFACE TO THIRD EDITION.
- CONTENTS.
- SPECIAL HINTS FOR YOUNG HOUSEKEEPERS.
- 14. All stores should be kept in air-tight tins or glazed jars.
- KOSHERING.[1]
- THE ECONOMICAL JEWISH COOK.
- SOUPS.
- In preparing soups:—
- 2. Make the stock the day before the soup is wanted.
- 3 pints stock, ½ lb. gravy beef, 1 carrot, 1 turnip, 1 onion.
- SAVOURY INGREDIENTS FOR SOUPS.
- 1 egg, salt, flour.
- 3 yolks of eggs, 2 whites of eggs, 1 gill of stock, a little salt.
- MILK SOUPS.
- CHEAP SOUPS.
- FISH.
- 6 large anchovies, 1 hard boiled egg, 2 oz. butter, a little pepper.
- SIMPLE WAYS OF USING COLD COOKED FISH.
- MEAT.
- 4 sausages, ½ lb. flour, ¼ lb. dripping, 1 egg.
- SIMPLE WAYS OF USING COLD COOKED MEAT.
- 2 oz. lean cooked mutton, 1 potato, pepper and salt.
- VEGETABLES.
- 1. Vegetables keep best on a stone floor.
- Colcannon. Time—¼ hour
- 2 lbs. turnip tops, 2 oz. clarified fat, pepper and salt.
- SALADS AND PICKLES.
- SAUCES AND SYRUPS.
- 1 roll (stale), ½ pint clear stock; pepper, salt, ground mace to taste.
- 2 yolks of eggs, 1 wineglassful brandy, 1 dessertspoonful castor sugar.
- 1 oz. butter, ½ oz. flour, 1½ gill cold water.
- 3 onions, ½ pint liquor, 1 oz. flour, 1 oz. dripping, pepper and salt.
- PIES, PUDDINGS AND SWEET DISHES.
- 1. Have everything particularly clean and dry.
- 3. The basin need not be quite full.
- 8 eggs, 8 oz. castor sugar, 8 oz. ground almonds.
- 1 lb. black currants, bread, ½ lb. brown sugar, ½ pint water.
- 1 pint water, 4 eggs, rind and juice of 2 lemons, 2 oz. loaf sugar.
- 4 oz. flour, 1 egg, ½ pint water, fat or oil, salt, sugar.
- 1 French roll, 1 egg, a little nutmeg, cinnamon and sugar.
- MILK PUDDINGS.
- Apples in Custard
- 1 pint milk, 3 eggs, 1 bay leaf or ½ vanilla bean, 6 lumps sugar.
- 3 eggs, 1 pint milk, bay leaf or vanilla.
- BREAKFAST DISHES.
- 4 oz. chocolate, 2 gills water, 1 pint milk.
- 1 pint boiling water, 2 heaped tablespoonfuls ground coffee.
- 2 eggs, 1 oz. butter; pepper and salt to taste.
- 1 egg, buttered toast, salt, ½ pint water, 1 teaspoonful vinegar.
- 2 oz. coarse oatmeal, ¼ teaspoonful salt, 1 pint water, milk and sugar.
- 1 lb. tomatoes, 2 oz. butter.
- BREAD AND BISCUITS.
- 1 pint milk, 1 oz. yeast, ½ lb. flour, 1 teaspoonful castor sugar.
- SWEETMEATS.
- 1 large cocoanut, 1 tablespoonful cocoanut milk, 1 lb. brown sugar.
- INVALID COOKERY.
- 1 dessertspoonful arrowroot, 1 pint milk.
- 2 dessertspoonfuls prepared barley, 1 pint milk or water.
- 1 pint of water to 1 lb. gravy beef.
- 1 fowl, ½ lemon, mace; pepper and salt to taste.
- 2 lemons, 1 quart water; loaf sugar to taste.
- PASSOVER DISHES.
- 2 motzas, ¼ lb. motza meal.
- APPENDIX.
- FORMATION OF COOKERY CLASSES.
- REQUISITE UTENSILS, WITH APPROXIMATE COST, FOR CLASS OF SIX GIRLS.
- HINTS ON CLEANING KITCHEN UTENSILS.