four tablespoons of finely powdered cracker crumbs, add half a cup of
cream, a teaspoon each of sugar and salt, two dashes of pepper, two
teaspoons of vinegar, and one teaspoon of made mustard. Set over a
kettle of boiling water when you have stirred all together. Heat and
serve hot with plain boiled beef.
_Mrs. Jonas_
MAYONNAISE DRESSING
Six eggs, one cup vinegar, juice of two lemons, two tablespoons of
mustard meal, one-half tablespoon of flour, two teaspoons sugar,
one-half teaspoon salt, one-fourth teaspoonful cayenne pepper, one cup
cream. Boil in double boiler, put in a mason jar. It will keep for
months.
_Miss Ray Mayer_
JELLY SAUCE FOR MEATS
In an earthen saucepan melt over a slow fire a tumbler of some jelly,
either currant or grape. When it is melted and warm, stir in a
tablespoon of butter. Let all come to a boil, pour into a hot dish, in
which it is to be served, add a tablespoon of claret or red wine and
serve at once. This sauce goes well with mutton or lamb.
_Mrs. Katz_
SAUCE TARTARE
After you have made a mayonnaise add a tablespoonful of chopped
cucumber pickles, a few capers, a few chopped olives. Stir or beat; if
too thick thin with a little vinegar, or lemon juice.
_Mrs. I. Harris_
BOILED MAYONNAISE
Two eggs, ten tablespoons vinegar, one tablespoon water, two pinches
of salt, one-half scant teaspoon mustard, one and one-half teaspoons
sugar, one tablespoon oil; mix yolks with oil and other ingredients;
let boil; beat whites of eggs and mix.
_Mrs. Shipley_
TOMATO SAUCE
Take one pint of canned tomatoes, add an onion well minced, one-half a
teaspoon of salt, a little pepper. Put together in a saucepan over the
fire. After cooking gently for twenty minutes add two tablespoons of
butter into which you have worked a heaping tablespoon of flour until
it has become smooth. Let it cook gently for a few minutes; rub through
a sieve or fine colander, and serve hot; nice for meats or fish.
_Mrs. H. Kline_
RUM SAUCE
Boil one cup milk with one cup sugar; add one teaspoonful cornstarch
wet with cold milk. Just before removing from fire add one teaspoonful
rum. Serve hot.
_Mrs. Wolff_
FRENCH PUDDING SAUCE
Four ounces of butter, one-fourth ounce brown sugar, yolk of one egg,
one gill of wine, nutmeg. Beat butter to a cream, stir in sugar, add
yolk and wine. Place on stove, stirring until it simmers. Grate nutmeg
over sauce before sending to table.
_Mrs. Goldberg_
FOAMING SAUCE
Beat one-half cup of butter to a cream; add one cup of granulated sugar
and stir until it is white and foaming; just before serving pour over
it one cup of boiling water or milk; stir one minute; flavor to taste.
_Mrs. Wolff_
VANILLA SAUCE
The whites of two eggs and yolk of one, one-half a cup of powdered
sugar, one teaspoonful of vanilla, three tablespoonfuls of milk.
Beat the whites of eggs to a stiff froth, next beat in the sugar and
then the yolk of the egg and the flavor. Serve immediately for light
puddings.
_Mrs. A. Brown_
CREAM SAUCE
One-half a cup of butter beaten until very light, one cup of powdered
sugar, one-half a cup of cream. Set the dish in hot water and stir
until it is all creamy. It will only take a minute or two; flavor to
taste.
_Miss Eva Sternberg_
EGG SAUCE
The whites of two eggs beaten to a stiff froth, one and one-half
cupfuls of sugar, four tablespoonfuls of sweet milk; flavor with
vanilla.
_Mrs. Sternberg_
CREAM SAUCE (COLD)
Stir to a cream one cup of sugar and one-half cup butter, add one cup
cream (cold); flavor to taste. Stir well and set in a cool place.
_Mrs. M. Cohen_
LEMON SAUCE
One cup sugar, one-half cup butter, one egg (beaten light), one lemon
(juice and grated rind), one-half cup boiling water. Cook in double
boiler until it thickens.
FRUIT SAUCE
Two-thirds cup of sugar, one pint raspberries or strawberries, one
tablespoonful melted butter, one cup hot water. Boil all together,
slowly removing the scum as fast as it rises. Strain through a sieve.
To be eaten with dumplings or apple pudding.
_Mrs. M. Cohen_
CHEESE-SALAD DRESSING
Work two tablespoonfuls of soft grated cheese until it is smooth.
Season with salt, paprika, and moisten thoroughly with vinegar and oil.
This is delicious on egg or lettuce salad.
_Mrs. Goldberg_
PUDDINGS
CARROT PUDDING
One cup grated carrots, one cup grated potatoes, one-half cup butter,
one and one-half cup flour, two cups raisins or part currants, one
teaspoon cinnamon, one of cloves, one-half teaspoon nutmeg, one and
one-half teacup sugar, one teaspoon soda dissolved in the potatoes. Mix
above together, and put in a greased covered can to steam in hot water
for three hours. Serve with wine sauce.
_F. Baron_
PLUM PUDDING
Three-fourths of a pound of chopped suet, one pound flour, one pound
dark brown sugar, one pound of raisins, one pound currants, one-half
pound citron cut fine, six eggs, tablespoon of allspice (ground), one
whole nutmeg (ground), one wine-glass of brandy or whiskey. Steam six
hours. This is large enough to serve for ten. Serve with hard or soft
sauce.
_Mrs. M. N. Heckscher_
DATE PUDDING
One cup of brown sugar, one cup of suet minced finely, one cup of
fine bread crumbs, three eggs, one teaspoon salt, three-fourths
pound of dates chopped fine, one-half tumbler brandy or whiskey, two
teaspoonfuls cinnamon. Steam in a buttered mould for two hours.
_Mrs. H. J. Sower_
MACAROON PUDDING
Two glasses of milk, one-fourth box of Cox gelatine. Boil together,
stirring yolks of two eggs beaten together with one-half cup of sugar.
Mix with the above. Boil ten minutes, stirring constantly. Take from
fire and add one teaspoon vanilla and the whites of two eggs beaten
stiff. Put in mould and drop in ten cents’ worth of macaroons (broken).
Serve with whipped cream.
_Mrs. J. Levy_
DELICIOUS PUDDING
Take stale sponge-cake; slice. Put a layer of the cake in a
pudding-dish and put a teaspoonful of jelly or preserves on each piece
of cake, then another layer of cake. Repeat until dish is full, then
pour fresh berries of any kind over same. Make the following custard
and pour overall. Bake in a hot oven until light brown. Custard: Three
eggs, one-half cup of sugar, beat well; add one teaspoon vanilla, two
cups or more of milk.
_Mrs. K. L. Simon_
MARROW PUDDING
Extract one-fourth pound marrow from marrow bones. Take this, add one
pound flour, a little water, one pinch salt, form a batter, which
divide into four very thin layers. Each layer to be separated by
fine-chopped apples, raisins, citron, cinnamon, chopped walnut, or
almonds, sugar, preserves, and juice of a lemon, according to taste.
Then bake in a moderate oven. If desirable, a chocolate icing may be
used on the top layer.
_Mrs. M. Harris_
STEAMED PUDDING
One cup molasses, one cup suet, one cup brown sugar, one cup raisins,
one cup milk, one egg, one teaspoonful each of cinnamon, cloves, and
allspice, three cups of flour, two teaspoonfuls of baking powder, a
little salt. Steam three hours. Sauce: ten tablespoons milk, one-half
cup sugar, yolks of two eggs; put this in double boiler, and let boil
until it thickens. Beat whites of eggs and stir in custard just before
using; add two tablespoons brandy or any flavor you prefer.
_Miss Ray Mayer_
CABINET PUDDING
Ten cents candied cherries, one cup chopped almonds, one tumbler claret
wine, one dozen macaroons, seven eggs, two tablespoons gelatine, sugar
to taste. Put claret on to boil; stir in yolks of eggs and sugar. Soak
gelatine in cold water about ten minutes and add all ingredients to
wine; add lastly beaten whites. Line dish with macaroons and cherries
and pour mixture over them.
_Miss Ray Mayer_
COTTAGE PUDDING
One cup sugar, one cup of milk, one egg, a lump of butter the size
of an egg, one pint flour, salt, one heaping teaspoon of Royal
baking powder. Bake in hot oven. Sauce: one cup sugar, one egg, one
teaspoonful flour, a small piece of butter; mix, add boiling water, and
let come to a boil; flavor with vanilla.
_Mrs. S. Newburger_
STEAMED SUET PUDDING
One-fourth of a loaf of stale bread soaked in water and squeezed dry,
one-fourth of a loaf crumbed, one-fourth pound suet chopped fine, one
cup seedless raisins, one cup of currants, one-half wine-glass whiskey,
two eggs, one-half pound brown sugar, one-fourth cup molasses, one
teaspoon cinnamon, one of allspice, enough flour to make it like a
ginger-cake dough; add teaspoon Royal baking powder, add fruits last,
dredged with flour. Boil three hours. Can serve with hard sauce or
brandy sauce.
_Hattie Bondy_
PLUM PUDDING
One pound bread crumbs grated, one pound carrots grated, one pound
flour, one pound suet chopped fine, one pound raisins, one pound
currants, one pound brown sugar, one-half pound citron, one cup
molasses, one teaspoonful of all kinds of spices; mix with brandy and
water; salt to taste. Boil eight hours.
_Eva Bernstein_
APPLE TAPIOCA
DURKEE’S FLAKE TAPIOCA.
Soak one cup tapioca in one quart water over night. Cut up greening
apples into quarters and halves, fill dish; one cup sugar, flavor with
nutmeg or vanilla, one pinch of salt, mix in tapioca with this, and put
little bits of butter on top. Bake; serve with sugar and cream.
_Miss Ray Mayer_
FROZEN PUDDING
Beat the yolks of three eggs with three-fourths cup of powdered sugar
to a cream; add the three whites stiffly beaten, one-half pint of sweet
cream whipped, two tablespoonfuls of rum, one-fourth pound of grated
macaroons; mix all together, put in a mould, and freeze.
_Mrs. J. Muhlfelder_
MOCHA ICE-CREAM PUDDING
Yolks of two eggs, three-fourths cup of powdered sugar, one pint cream
whipped, five cents’ worth each of preserved cherries and pineapple
cut-up, one tablespoon of mocha essence; grate four macaroons, and
after the mixture is in form sprinkle same over top. Beat the eggs,
sugar, and mocha essence up light, stir in whipped cream and fruit;
freeze four hours. This is enough for a two-quart melon.
_Miss Ray Mayer_
ROTHE GRÜTZE
Raspberries, currants; boil together, then strain through cheesecloth;
put back to boil with sugar to sweeten; thicken with cornstarch and let
stand to harden.
_Mrs. Fragner_
DESSERTS
SHERRY DESSERT
Four eggs, powdered sugar to taste, three-fourths tumbler of sherry
wine, one-half pint of cream whipped, one-half pound macaroons. Beat
eggs, yolks and whites separately. To beaten yolks add sugar and
sherry. Cook this in a double boiler until thick, stirring constantly;
when thick let cool. Add whites of eggs beaten stiff, mix with yolks,
sugar and sherry, break macaroons and mix with above; flavor with
vanilla, sweeten to taste. Serve with whipped cream, flavored, on top.
This may be served in punch glasses with a cherry added to each glass.
Very rich dessert.
_E. L._
BLOW BALLS
One pint of milk; when boiling stir in one cup of flour to thicken,
take from the fire; when cool add one tablespoon sugar, a little salt,
and five eggs to thin to a batter. Drop with teaspoon into hot fat or
butter; fry until a light brown. Serve with vanilla sauce or cream.
_Mrs. H. A. S._
STRAWBERRY CHARLOTTE
Take eight lady-fingers, one quart strawberries, one-half pint
cream, two cups of sugar; mash one cupful of the berries, split the
lady-fingers, moisten with the juice of the crushed berries, and use
to line a serving-dish; place in the bottom of dish a layer of berries,
season with fine sugar. Whip cream to a froth, add a layer of it, then
another of the fruit and sugar, and so on, until all the fruit and
cream is used. Place on ice and serve very cold.
_Mrs. S. F. Breslauer_
FRUIT TAPIOCA
Soak over night in cold water two tablespoons of small tapioca; next
morning drain and cook in a double boiler with four cups of boiling
water. Let boil until tapioca is transparent. Then add one-half
teaspoonful of salt, one pound of dates stoned, one cup of raisins
seeded, one-half pound figs, and one cup of sugar. Cook one hour and
fifteen minutes; lastly add one teaspoon vanilla; pour in a mould. Let
cool; serve with whipped cream.
_Miss Violet Sondheim_
RICE CREAM
Boil ten ounces of rice for ten minutes, pour off the water, add one
quart and a half of fresh milk; cook slowly until rice is tender.
Reduce the rice to a pulp by beating or pass through a press. Dissolve
an ounce of gelatine in a little water, add to the rice; stir all
together. Place on fire, sweeten carefully. When mixed set to cool.
Then stir the beaten whites of two eggs, flavor with vanilla, sherry or
brandy; pour in a mould and chill for eating.
_Mrs. M. Mathias_
BAKED BANANAS
Remove one side of peel from each banana and lay lengthwise in an
earthen dish, the exposed side up. Stick fruit with a fork; squeeze
over each banana a little lemon juice, and on each place one teaspoon
of sugar, a lump of butter, and a little grated nutmeg. Add a little
water in the bottom of pan to keep from burning, add one teaspoon
sherry to each banana. Bake half an hour in a moderate oven.
_Mrs. J. Ottenberg_
RASPBERRY SAGO
Wash one-half pint of sago, cover with one and one-half pint cold
water; soak one hour. Cook in double boiler until sago is clear and
transparent. Have carefully picked red raspberries half filling a glass
dish. When the sago is cool pour over the raspberries. Set away to
cool. Serve with sugar and cream. Other fruits, such as strawberries,
peaches, etc., may be used in place of raspberries.
_Mrs. F. L. Levy_
ITALIAN CREAM
Soak one-half box of gelatine in cold milk for one-half hour. Let one
quart milk come to a boil in double boiler. Beat yolks of eight eggs
and one and one-half cup of sugar together. When milk boils pour same
on eggs, sugar, and gelatine; return to boiler and let boil until it
begins to thicken; then pour this on the beaten whites.
_Miss Ray Mayer_
A DELICIOUS COMPOTE
Make a rich syrup of sugar and water and add one spoonful of port wine,
and a few thin slices of lemon with the rind on; drop in pears that
have been peeled and quartered. When soft remove fruit, then add in
same syrup plums, when soft remove them, then add peaches, and when
soft turn all over fruit that had previously been cooked. Cool and
serve together.
_Mrs. A. Kiersky_
JUNKET
Take two quarts of new milk and warm it until it is about blood heat.
Pour into a glass or china bowl. Stir into it two tablespoonfuls of
prepared rennet, two tablespoonfuls powdered loaf sugar, one small
wine-glass pale brandy. Let it stand until cold and eat with sugar and
rich cream. Half the quantity can be made.
_Mrs. M. Cohen_
BROMANGELON
FRUIT SALAD
Dissolve one package of orange bromangelon in one pint boiling water.
Let cool to a thin syrup. Cut oranges shapes of tiny baskets. Scrape
out pulp of orange and use in salad, also one-half cup nuts and figs,
candied cherries, bananas, and pineapple if desired, all cut fine. Stir
all into the bromangelon, which has been partly congealed; place in
baskets. Serve with whipped cream.
_Mrs. H. J. Sower_
PINEAPPLE FRAPPÉ
Dissolve one package lemon bromangelon in one pint boiling water. Let
cool to a consistency of a syrup, then whip with an egg-beater to a
consistency of whipped cream, add one teacup shredded pineapple and one
teacup candied cherries cut fine. Stir all together and congeal on ice
in mould; serve with macaroons.
_Mrs. K. F. Soloman_
MINT JELLY
Dissolve one package of lemon bromangelon and juice of one or two
lemons to taste in one pint boiling water. Cool to consistency of
syrup. Add the strong tea of one cup of fresh mint, pour in individual
moulds, and set on ice to congeal. Serve with roast lamb.
_Mrs. L. S. Rosenberg_
CELERY SALAD
Dissolve one package lemon bromangelon in one pint of boiling water;
when cool place on ice. Chop fine one cup of celery and one cup of
walnuts together. When bromangelon is of syrup thickness, pour into a
square pan the depth of one-half inch; on this place a layer of celery
and nuts. Fill the pan, alternating, having the bromangelon on top. Set
on ice to congeal. Serve with mayonnaise dressing.
_Mrs. M. Levy_
WINE BROMANGELON
One package lemon bromangelon, one package orange bromangelon, one
pint boiling water, one pint Rhine wine, one pony glass cognac,
one-half pony glass fine Jamaica rum, a little cinnamon bark. Boil the
bark; with the water in which the bark has been boiled dissolve the
bromangelon. When perfectly dissolved add the wine, brandy, rum. Set
away to cool.
_Mrs. H. Frauenthal_
CHOCOLATE BROMANGELON WITH RICE
Cook one teacup rice in steam cooker, sweeten, and season well; add
small piece of butter. Pour in mould or dish and let cool. Dissolve one
package chocolate bromangelon in one pint boiling water according to
directions on package; pour over rice when same begins to thicken. When
congealed serve with whipped or plain cream. The rice receives a very
delicious flavor from the chocolate.
_Mrs. J. Silvester_
CHOCOLATE BROMANGELON PIE
One package of bromangelon (chocolate) dissolved in one pint of boiling
water. Cool, add one-half pint cream; whip with egg-beater; pour into a
baked pie crust and cover with whipped cream.
_Mrs. E. F. Cohen_
CHERRY HILL FRUTTI
Dissolve one package of cherry bromangelon in one pint of boiling
water. When cooled to a thick syrup whip to a consistency of whipped
cream and add one cup of nut meats, figs and cherries cut fine. Stir
all together. Set on ice to congeal. Serve with cream and lady-fingers.
_Mrs. D. Baum_
PIES AND PUFF PASTE
PUFF PASTE
One cup flour; mix in water with knife until about the consistency
of a soft pie dough; roll out; take suet and spread on with a knife;
fold dough, but first sprinkle with flour. Roll again, and spread with
butter quite thick; sprinkle flour, fold again and roll; then a fourth
time roll, and spread with butter; then roll and put in dish.
_Miss Ray Mayer_
PUFF PASTE
One-half pound butter, one-half pound flour. Blend half the butter with
flour and mix thoroughly. Add one-half cup ice water. Dredge board with
flour and roll out mixture. When rolled add remainder of butter in
little pieces; fold and roll lightly and thin. Fold again and place on
ice four hours.
_R. L. S._
PIE CRUST
One cup fat or butter, four cups flour; work fat well into the flour
until fine as sand; sprinkle over a teaspoonful salt, and bind together
with ice water. Water should be poured in slowly and carefully, and in
quantity only enough to work flour into a stiff paste. Handle lightly,
and when mixed roll out to a one-fourth inch thickness.
_Miss Ray Mayer_
PREPARING FRUITS FOR PIE
Apples should be peeled, sliced thin, and sugared to taste before
being put in pie crust. Peaches should also be peeled and sugared.
Raspberries, strawberries, blackberries, cherries, and currants should
be dusted with flour as well as sweetened before being put in the
crust. Gooseberries and cranberries should be stewed and sweetened
before being put in the crust. To all fruits one to two tablespoonfuls
of water should be added. In the fruit pie use fruit generously; that
is, have plenty of the fruit filling, which wholesomely serves as an
antidote to the rich pastry.
_Mrs. O. Newman_
ORANGE PIE
Grate two good-sized oranges (yellow pulp, all except the leathery
centre skin); add to this a cup of sugar, the yolks of three eggs, and
three tablespoons of thick cream. Bake with only one crust. Make a
meringue of the whites of the eggs beaten stiff with a little sugar;
spread over the pie and set in a moderate oven for a few minutes.
_Mrs. Israel_
PUMPKIN PIE
One heaping cup pumpkin strained, one cup milk, one egg, a pinch of
salt, three-fourths teaspoon ginger, three tablespoons molasses,
three-fourths cup brown sugar. Mix ingredients and pour on partially
baked crust, then bake.
_Miss Ray Mayer_
LEMON MERINGUE PIE
Stir one heaping teaspoon of flour into one cup of sugar. Into the
yolks of three eggs stir the juice and grated rind of a lemon; then
add the lemon and sugar and half a cup of cold water. Put in the crust
and bake. When baked cover with a meringue made of whites of the eggs
beaten with a little sugar. After putting on the meringue let the pie
stand a few minutes in a moderate oven.
_Mrs. R. Kohn_
COCOANUT PIE
One-half cup desiccated cocoanut soaked in one cupful of milk, two
eggs, one small cupful of sugar, butter size of egg. This quantity
makes enough for one small pie. Nice with a meringue on top.
_Mrs. M. Cohen_
PASSOVER DISHES
DISHES TO BE MADE OF A. GOODMAN & SON’S MATZOTH AND MATZOTH MEAL
MATZOTH SHALET
Soak two matzoths, squeeze out, add one cup of sugar, cinnamon, sliced
apples, a few raisins, almonds, four eggs, one-half cup of matzoth
meal. Mix well, grease pan well, and on top of shalet put small pieces
of butter. Bake until light brown.
_Mrs. A. Herz_
MATZOTH BALLS
Soak one or more matzoths according to amount of balls wanted; when
soft squeeze out. Now cut into small pieces or chop one small onion.
Let brown in one large spoonful of fat; then add your matzoths, which
have been squeezed out; remove from fire; add salt, pepper, two eggs,
and one-fourth cup meal. Mix well; when cold make into balls.
_Mrs. H. J. Sower_
MATZOTH CAKE
Twelve eggs, separate them; take yolks of eggs, beat with one
tablespoon powdered sugar to each egg, one cup matzoth meal, one-half
cup chopped almonds, grated rind and juice of one lemon. After mixing
well, add the beaten whites of the eggs. Bake in a slow oven.
_Mrs. S. Neuburger_
MATZOTH PANCAKE
Soak two matzoths in milk until soft, a little salt, four eggs. Mix
well. Fry in butter.
PANCAKE NO. 2
Take one cupful matzoth flour, mix with boiling water, four eggs, a
little salt. Fry in butter.
_Mrs. Albert Soloman_
FILLED MATZOTH KLOESSE
Prepare a dough as for soup balls. Make round flat cakes with your
hands and fill with seeded prunes; place one flat cake over the filled
one; press edges firmly together and roll until perfectly round. Boil
them in salt water. Let water boil hard before putting in kloesse. Heat
goose fat, cut up an onion, and let brown; pour this over the kloesse
and serve hot. The kloesse are nice without any filling.
_Mrs. H. J. Sower_
MATZOTH FRITTERS
Soak two or three matzoths in water, when soft squeeze out, add four
eggs, a pinch of salt, one-half cup sugar, one-half teaspoonful
cinnamon and one apple sliced very fine. Have your fat or butter very
hot and drop in a tablespoonful at a time to brown. They are very nice
served with any stewed fruits.
_Mrs. H. J. Sower_
BREAD, FRITTERS, ETC.
BOSTON BROWN BREAD
One cake Fleischmann’s yeast, one and three-fourths pint water, two
cups graham flour, one-half cup sifted rye flour, two and one-half
cups sifted wheat flour, one and one-half cup sifted corn meal, one
tablespoonful butter, one teaspoonful salt, three-fourths cup molasses.
Heat one pint of the water to boiling, and pour it over the corn meal
and salt; let stand to scald a few minutes. Then add the butter,
melted, one cup of water (cold), molasses, graham, rye, and wheat
flours, and lastly the yeast, previously dissolved in the remaining
half cup of lukewarm water; mix thoroughly; half fill well-greased
baking-tins having covers, and set to rise for about two hours, or
until within an inch of the top. Then grease and put on covers, and
bake in moderate oven for three hours and a half; take off covers and
bake for another half hour. This recipe, carefully followed, makes the
original Boston brown bread. An ordinary three-pound lard-pail makes a
good baking-tin for this purpose. This recipe makes sufficient for two
pails. The entire process takes about six hours.
_Mrs. Shipley_
ENTIRE-WHEAT BREAD