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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*FRESH FRUITS AND COMPOTE*

 

 

Always select the best fruit, as it is the cheapest, and requires less

sugar; and where every piece of fruit or every berry is perfect, there

is no waste. Raspberries are apt to harbor worms and therefore the

freshly picked berries are safest.

 

 

BLUEBERRIES

 

Wash and pick over carefully, drain off all the water, sprinkle powdered

sugar over them and serve with cream or milk.

 

 

RASPBERRIES

 

Pick over carefully, set on ice, and serve in a dish unsugared.

Strawberries may be served as above.

 

 

RASPBERRIES AND CURRANTS

 

These berries, mixed, make a very palatable dish. Set on ice until ready

to serve. Then pile in a mound, strewing plenty of pulverized sugar

among them. As you do this, garnish the base with white or black

currants (blackberries look pretty also) in bunches. Eat with cream or

wine.

 

 

STRAWBERRIES

 

Pick nice ripe berries, pile them in a fruit dish. Strew plenty of

pulverized sugar over them and garnish with round slices or quarters of

oranges, also well sugared.

 

 

BANANAS

 

May be sliced according to fancy, either round or lengthwise. Set on ice

until required. Then add sugar, wine or orange juice. In serving, dish

out with a tablespoon of whipped cream.

 

 

CHILLED BANANAS

 

Cut ice-cold bananas down lengthwise, and lay these halves on a plate

with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat

with a fork or spoon after sprinkling with lemon juice and dipping in

sugar.

 

 

GRAPE FRUIT

 

Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar,

or loosen pulp; cut out pithy white centre; wipe knife after each

cutting, so that the bitter taste may be avoided. Pour in white wine or

sherry and sprinkle with powdered sugar, and let stand several hours in

ice-chest to ripen. Serve cold in the shell. Decorate with maraschino

cherry.

 

 

ORANGES

 

Cut an orange in half crosswise. Place on an attractive dish, scoop out

the juice and pulp with a spoon and sweeten if necessary.

 

 

PINEAPPLE

 

Peel the pineapple, dig out all the eyes, then cut from the core

downward, or chop in a chopping-bowl, and set on ice until ready to

serve. Then sugar the fruit well, and form into a mound in a dish.

Garnish the base well with leaves or small fruit of any kind. You may

squeeze the juice of one orange over all.

 

 

PEACHES

 

Peel fine, ripe freestone peaches. Cover plentifully with pulverized

sugar, and serve with whipped cream. The cream should be ice cold.

Peaches should not be sliced until just before dining, or they will be

very apt to change color.

 

 

WATERMELONS

 

Use only those melons that are perfectly ripe. Do not select those that

are very large in circumference; a rough melon with a bumpy surface is

the best. Either cut in half or plug and fill with the following: Put on

to boil some pale sherry or claret and boil down to quite a thick syrup

with sugar. Pour this into either a plugged melon or over the half-cut

melon, and lay on ice for a couple of hours before serving. If you use

claret you may spice it while boiling with whole spices.

 

 

SNOWFLAKES

 

Grate a large cocoanut into a fruit dish, and mix it thoroughly and

lightly with pulverised sugar. Serve with whipped or plain sweet cream.

 

 

TUTTI-FRUTTI

 

Slice oranges, bananas, pineapples and arrange in a glass-bowl; sprinkle

with pulverized sugar, and serve either with wine or cream. You may use

both.

 

 

RIPE TOMATOES

 

Select nice, large, well-shaped tomatoes, pare, slice and put on ice.

When ready to serve sprinkle each layer thickly with pulverized sugar.

 

 

PINEAPPLE SOUFFLE

 

Take a nice ripe pineapple, grate it and sweeten to taste. Beat the

whites of two eggs stiff and mix with the pineapple. Before serving,

whip half a pint of cream and put on the pineapple.

 

 

FROSTED APPLES

 

Pare and core six large apples. Cover with one pint of water and three

tablespoons of sugar; simmer until tender. Remove from the syrup and

drain. Wash the parings and let simmer with a little water for one-half

hour. Beat the white of one egg to a stiff froth and add one tablespoon

of sugar. Coat the top of the apples lightly with the meringue and place

in a cool oven to dry. Strain the juice from the parings, add two

tablespoons of sugar, return to the fire and let boil for five minutes;

add a few drops of lemon juice and a little nutmeg, cool and pour around

the apples.

 

 

APPLE FLOAT

 

Peel six big apples and slice them. Put them in a saucepan with just

enough water to cover them and cook until tender. Then put them through

a colander and add the grated rind and juice of half a lemon, sweeten to

taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites

of four eggs and put the dish on ice. Serve with whipped or plain cream.

 

 

APPLE DELIGHT

 

Put a layer of apple sauce in a buttered pudding dish, dot with butter,

add a layer of chopped peaches and apricots, sprinkle with blanched

almonds ground rather coarsely, repeat until the pan is full; pour the

peach juice over the mixture and bake for one hour.

 

 

APPLE COMPOTE

 

Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare,

quarter, core and lay them in cold water as soon as pared. Then take the

parings and seeds, put in a dish with a cup of water and a cup of white

wine, and boil for about fifteen minutes. Strain through a fine sieve,

then put on to boil again, and add half a cup of white sugar and the

peel of half a lemon. Put in the apples and let them stew for fifteen

minutes longer. When the apples are tender, take up each piece carefully

with a silver spoon and lay on a platter to cool. Let the syrup boil

down to about half the quantity you had after removing the apples, and

add to it the juice of half a lemon. Lay your apples in a fruit dish,

pyramid shape, pour the syrup over them, serve.

 

 

BAKED APPLES

 

Take large, juicy apples, wash and core them well, fill each place that

you have cored with brown sugar, cinnamon and raisins, and put a clove

in each apple. Lay them in a deep dish, pour a teacup of water in the

dish, and put a little sugar on top of each apple. When well done the

apples will be broken. Then remove them carefully to the dish they are

to be served in and pour the syrup over them. To be eaten cold. If you

wish them extra nice, glaze them with the beaten white of an egg, half a

cup of pulverized sugar and serve with whipped cream.

 

 

STEAMED SWEET APPLES

 

For this dish use sweet apples, and steam in a closely covered iron pot

for three-quarters of an hour.

 

Quarter and core five apples without paring. Put into the pot and melt

beef drippings; when hot, lay a layer of apples in, skin down, sprinkle

with brown sugar, and when nearly done, turn and brown; place on a

platter and sprinkle with sugar.

 

 

FRIED APPLES

 

Quarter and core five apples without paring. Put into a frying-pan one

cup of sugar, one tablespoon of butter and three tablespoons of water.

Let this melt and lay in the apples with the skin up. Cover and fry

slowly until brown.

 

 

APPLE SAUCE VICTORIA

 

Pare, quarter and core the apples. Set on to boil in cold water, and

boil them over a very brisk fire; when they are soft mash with a potato

masher and pass the mashed apples through a sieve. Sweeten to taste and

flavor with a teaspoon of vanilla. This way of seasoning apples is

highly recommended, especially if they are tasteless.

 

 

PEACH COMPOTE

 

Pare the fruit, leave it whole and put on to boil with sweetened water.

Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil

the peaches until tender, then take up with a perforated skimmer and lay

them in your fruit dish. Boil the syrup until thick, then pour over the

peaches. Eat cold with sweet cream. Common cheap peaches make a very

nice dessert, cooked in the above manner, clings especially, which

cannot be used to cut up.

 

 

COMPOTE OF RASPBERRIES

 

Make a syrup of half a pound of sugar and half a cup of water, put into

it one quart of berries which have been carefully picked and washed.

Boil up once. Serve cold.

 

 

COMPOTE OF PINEAPPLE

 

Cut off the rind of a pineapple, core and trim out all the eyes. Cut

into desired slices. Set on to boil with half a pound of sugar, and the

juice of one or two tart oranges. When the pineapple is tender and

clear, put into a compote dish and boil the syrup until clear. Pour over

all and cool. The addition of a wineglass of brandy improves this

compote very much.

 

 

COMPOTE OF PEARS

 

It is not necessary to take a fine quality of pears for this purpose.

Pare the fruit, leaving on the stems, and stew in sugar and a very

little water. Flavor with stick cinnamon and a few cloves (take out the

head of each clove) and when soft place each pear carefully on a platter

until cold. Then arrange them nicely in a glass bowl or flat glass dish,

the stems all on the outer rim. Pour over them the sauce, which should

be boiled thick like syrup. Eat cold.

 

 

HUCKLEBERRY COMPOTE

 

Pick over a quart of huckleberries or blueberries, wash them and set to

boil. Do not add any water to them. Sweeten with half a cup of sugar,

and spice with half a teaspoon of cinnamon. Just before removing from

the fire, add a teaspoon of cornstarch which has been wet with a little

cold water. Do this thoroughly in a cup and stir with a teaspoon so as

not to have any lumps in it. Pour into a glass bowl. Eat cold.

 

 

RHUBARB SAUCE

 

Strip the skin off the stalks with care, cut them into small pieces, put

into a saucepan with very little water, and stew slowly until soft.

Sweeten while hot, but do not boil the sugar with the fruit. Eat cold.

Very wholesome.

 

 

BAKED RHUBARB

 

Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with

flour and put in baking dish with one cup of sugar sprinkled over. Bake

in moderate oven three-quarters of an hour. Very nice served hot as a

vegetable, or cold as a sauce.

 

 

FIG SAUCE

 

Stew figs slowly for two hours, until soft; sweeten with loaf sugar,

about two tablespoons to a pound of fruit; add a glass of port or other

wine and a little lemon juice. Serve when cold.

 

 

DRIED FRUITS

 

To cook dried fruits thoroughly they should after careful washing be

soaked overnight. Next morning put them over the fire in the water in

which they have been soaked; bring to a boil; then simmer slowly until

the fruit is thoroughly cooked but not broken. Sweeten to taste. Very

much less sugar will be needed than for fresh fruit.

 

 

STEWED PRUNES

 

Cleanse thoroughly, soak in water ten or twelve hours, adding a little

granulated sugar when putting to soak, for although the fruit is sweet

enough, yet experience has shown that the added sugar changes by

chemical process into fruit sugar and brings out better the flavor of

the fruit. After soaking, the fruit will assume its full size, and is

ready to be simmered on the back of the stove. Do not boil prunes, that

is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do

not stir, and never let boil. When tender they are ready for table.

Serve cold, and a little cream will make them more delicious. A little

claret or sauterne poured over the prunes just as cooking is finished

adds a flavor relished by many. Added just before simmering, a little

sliced lemon or orange gives a rich color and flavor to the syrup.

 

 

BAKED PRUNES

 

Cook prunes in an earthenware bean pot in the oven. Wash and soak the

prunes and put them in the pot with a very little water; let them cook

slowly for a long time. They will be found delicious, thick and rich,

without any of the objectionable sweetness. Lemon, juice and peel, may

be added if desired.

 

 

PRUNES WITHOUT SUGAR

 

Wash prunes thoroughly, pour boiling water over same and let them stand

for ten minutes. Then drain and pour boiling water over them again; put

in sealed jar; see that prunes are all covered with water. Ready for use

after forty-eight hours. Will keep for a week at a time and the longer

they stand the thicker the syrup gets.

 

 

STEAMED PRUNES

 

Steam until the fruit is swollen to its original size and is tender.

Sprinkle with powdered sugar and squeeze lemon juice over them.

 

 

PRUNE SOUFFLE

 

Remove the pits from a large cup of stewed prunes and chop fine. Add the

whites of three eggs and a half cup of sugar beaten to a stiff froth.

Mix well, turn into a buttered dish and bake thirty minutes in a

moderate oven. Serve with whipped cream. If it is desired to cook this

in individual cups, butter the cups, fill only two-thirds full, to allow

for puffing up of the eggs, and set the cup a in a pan of water to bake.

Some like a dash of cinnamon in this.

 

 

SWEET ENTREE OF RIPE PEACHES

 

Take large, solid peaches, pour boiling water over them so that the skin

may be removed smoothly. Have ready thick syrup made of sugar and water.

When boiling hot add peaches and boil about five minutes; remove and

place in ice chest. When ready to serve have a sweet cracker on dish,

place peach on same and pour over this a raspberry jelly slightly

thinned and cover all with salted almonds or walnuts. Other fruits may

be treated in like manner.



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