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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

*MEHLSPEISE (FLOUR FOODS)*

 

 

NOODLES

 

Beat three whole eggs very light and sift in sufficient flour to make a

stiff paste. Work until smooth, break off a piece and roll out on board

very thin. Break oft another piece and roll and continue until all is

used. Let rolled-out dough dry, then cut all except one piece in long

strips one inch wide. Fold the one piece in layers and cut very fine

noodles. Boil large noodles in pot of salted boiling water, drain in

colander when tender and stir in two tablespoons of butter. Heat a

tablespoon of butter in the frying-pan and brown fine noodles in this

butter. Sprinkle these over the broad noodles, pour a cup of milk over

the whole and brown in stove. Serve in same dish in which it was baked.

 

 

BROAD NOODLES

 

Make noodles as above and when drained sprinkle with fine noodles which

have been browned in two tablespoons of sweet dripping; serve as a

vegetable. If so desired, a cup of soup stock may be added and noodles

browned in stove. Serve hot.

 

 

NOODLES WITH BUTTER

 

Plunge one pound of noodles into two quarts of boiling water and cook

for fifteen minutes. Drain well, replace in the same pan, season with

one-half teaspoon of salt, two teaspoons of white pepper, adding one

ounce good butter. Gently mix without breaking the noodles until the

butter is thoroughly dissolved, and serve.

 

 

NOODLES WITH CHEESE

 

If you make the noodles at home, use two eggs for the dough; if you buy

macaroni use one-quarter of a pound, cut up and boil in salt water; boil

about fifteen minutes; drain off the water and let cold water run

through them; grate a cup of cheese; melt a piece of fresh butter, about

the size of an egg, in a saucepan, stir in a heaping tablespoon of

flour, add gradually to this a pint of rich milk, stirring constantly;

take from the fire as it thickens. Butter a pudding dish, lay in a layer

of noodles, then cheese, then sauce, then begin with noodles again

until all is used up. Sprinkle cheese on top, a few cracker crumbs and

flakes of butter here and there. Bake until brown.

 

 

NOODLES AND APPLES

 

Peel and cut six apples. Take broad noodles made out of three eggs, boil

them fifteen minutes, drain, then mix with two tablespoons of fresh

butter. Add some cinnamon and sugar to noodles. Put a layer of noodles,

then apples and so on until pan is filled, being careful to have noodles

on top. Put bits of fresh butter on top. Bake until apples are tender.

If so desired, a milchig pie crust may be made and used as an under

crust and when apples are tender and crust done, turn out on a large

platter with crust side on top.

 

 

SCALLOPED NOODLES AND PRUNES

 

Make broad noodles with three eggs. Boil until tender, drain, pouring

cold water through colander. Stew prunes, sprinkle with sugar and

cinnamon. In a well-greased baking-dish place one-quarter of the

noodles, bits of butter or other fat, add one-half of the prunes, then

another layer of the noodles, butter or fat, the remaining prunes, the

rest of the noodles. Pour over the prune juice and spread crumbs over

top and bake in a moderate oven until crumbs are brown.

 

 

NOODLES AND MUSHROOMS

 

Make broad noodles, boil and serve with melted butter spread over the

noodles and this sauce:

 

Brown a tablespoon of butter in the skillet, add one-half tablespoon of

flour, then liquor of mushrooms, pinch of salt and pepper. When smooth,

add mushrooms. Let boil and serve in a separate dish. When serving, a

spoon of mushrooms is to be put over each portion of noodles.

 

 

GEROESTETE FERVELCHEN PFAeRVEL (EGG BARLEY)

 

Make just as you would a noodle dough, only stiffer, by adding and

working in as much flour as possible and then grate on a coarse grater.

Spread on a large platter to dry; boil one cup of egg barley in salt

water or milk, which must boil before you put in the egg barley until

thick. Serve with melted butter poured over them. (A simpler and much

quicker way is to sift a cup or more of flour on a board; break in two

eggs, and work the dough by rubbing it through your hands until it is as

fine as barley grains.)

 

 

PFAeRVEL--FLEISCHIG

 

Make as much egg barley as required. Heat two tablespoons of fat, add

one-quarter cup of onions, fry until golden brown, add the dried egg

barley and brown nicely. Place in a pudding-dish, add three cups of hot

soup stock or water to more than cover. Bake in a moderate oven about

one hour or until the water has nearly all evaporated and the egg barley

stands out like beads and is soft. The onion may be omitted. Serve hot

in place of a vegetable.

 

 

KAESE KRAEPFLI (CHEESE KREPLICH)

 

Make a dough of one egg with a tablespoon of water; add a pinch of salt;

work this just as you would noodle dough, quite stiff. Sift the flour in

a bowl, break in the egg, add the salt and water, mix slowly by stirring

with the handle of a knife, stirring in the same direction all the time.

When this dough is so stiff that you cannot work it with the knife,

flour your noodle board and work it with the hollow of your hands,

always toward you, until the dough is perfectly smooth; roll out as thin

as paper and cut into squares three inches in diameter. Fill with pot

cheese or schmierkaese which has been prepared in the following manner:

Stir up a piece of butter the size of an egg, adding one egg, sugar,

cinnamon, grated peel of a lemon and pinch of salt, pounded almonds,

which improve it; fill the kraepfli with a teaspoon, wet the edges with

beaten egg, fold into triangles, pressing the edges firmly together;

boil in boiling milk; when done they will swim to the top. Eat with

melted butter or cream.

 

 

BOILED MACARONI

 

Break the macaroni into small pieces; boil for half an hour; drain and

blanch in cold water. Reheat in tomato or cream sauce and serve. Grated

cheese may be sprinkled over the dish if desired.

 

 

SPAGHETTI

 

Spaghetti is a small and more delicate form of macaroni. It is boiled

until tender in salted water and is combined with cheese and with sauces

the same as macaroni, and is usually left long. It makes a good garnish.

 

 

BAKED MACARONI WITH CHEESE

 

Cook one cup of broken macaroni in two quarts of boiling salted water

for twenty or thirty minutes, drain and pour cold water through the

colander. Put the macaroni in a pudding-dish in layers, covering each

layer with cream sauce and grated cheese, one cup will be sufficient,

and on the top layers sprinkle one cup of buttered bread crumbs. Bake in

oven until the crumbs are brown.

 

 

SAVORY MACARONI

 

After baking; some flour to a pale fawn color pass it through a sieve or

strainer to remove its gritty particles. Break half a pound of macaroni

into short pieces, boil them in salted water until fairly tender, then

drain.

 

In a little butter in a saucepan brown a level tablespoon of very finely

chopped onion, then add three or four sliced tomatoes, a half teaspoon

of powdered mixed herbs, a little nutmeg, salt and pepper. When the

tomatoes are reduced to a pulp add one pint of milk and allow it to come

to the boiling point before mixing with it two tablespoons of the

browned flour moistened with water.

 

Stir and boil till smooth, press the whole through a strainer and return

to the saucepan. When boiling, add the macaroni and a few minutes later

stir in two tablespoons of grated or finely chopped cheese.

 

It may be served at once, but is vastly improved by keeping the pan for

half an hour by the side of the fire in an outer vessel of water. Or the

macaroni may be turned into a casserole and finished off in the oven.

 

For a meat meal the onions may be browned in sweet drippings or olive

oil and soup stock substituted for the milk.

 

 

DUMPLINGS FOR STEW

 

Mix two teaspoons of baking powder with two cups of flour, one egg, one

cup of cold water and a little salt.

 

Stir all lightly together and drop the batter from the spoon into the

stew while the water continues to boil. Cover closely and do not uncover

for twenty minutes, boiling constantly, but not too hard. Serve

immediately in the stew.

 

 

SPAETZLEN OR SPATZEN

 

Sift two cups of flour into a bowl, make a depression in the centre and

break into it two eggs, add a saltspoon of salt and enough water or milk

to form a smooth, stiff dough. Set on some water to boil, salt the water

and when the water boils drop the spaetzle into it, one at a time. Do

this with the spoon with which you cut the dough, or roll it on a board

into a round roll and cut them with a knife. When the spaetzle are

done, they will rise to the surface, take them out with a perforated

skimmer and lay them on a platter. Now heat two tablespoons of butter

and add bread crumbs, let them brown for a minute and pour all over the

spaetzle. If you prefer you may put the spaetzle right into the spider

in which you have heated the butter. Another way to prepare them is

after having taken them out of the water, heat some butter in a spider

and put in the spaetzle, and then scramble a few eggs over all, stirring

eggs and spaetzle together. Serve hot.

 

 

SOUR SPATZEN

 

Brown three tablespoons of flour with one tablespoon of sweet drippings,

add a small onion finely chopped, then cover the spider and let the

onion steam for a little while; do this over a low heat so there will be

no danger of the union getting too brown; add vinegar and soup stock and

two tablespoons of sugar. Let this boil until the sauce is of the right

consistency. Serve with spaetzlen made according to the foregoing

recipe, using water in place of the milk to form the dough. Pour the

sauce over the spaetzlen before serving. By adding more sugar the sauce

may be made sweet sour.

 

 

LEBERKNADEL (CALF LIVER DUMPLINGS)

 

Chop and pass through a colander one-half pound of calf's liver; rub to

a cream four ounces of marrow, add the liver and stir hard. Then add a

little thyme, one clove of garlic grated, pepper, salt and a little

grated lemon peel, the yolks of two eggs and one whole egg. Then add

enough grated bread crumbs or rolled crackers to this mixture to permit

its being formed into little marbles. Drop in boiling salt water and let

cook fifteen minutes; drain, roll in fine crumbs and fry in hot fat.

 

 

MILK OR POTATO NOODLES

 

Boil seven or eight potatoes, peel and let them stand several hours to

dry; then grate them and add two eggs, salt and enough flour to make a

dough thick enough to roll. Roll into long, round noodles as thick as

two pencils and cut to length of baking-pan. Butter pan and lay noodles

next to each other; cover with milk and lumps of butter and bake fifteen

minutes, till yellow; serve immediately with bread crumbs browned in

butter.

 

 

KARTOFFEL KLOESSE (POTATO DUMPLINGS)

 

Boil about eight potatoes in their jackets and when peeled lay them on a

platter overnight. When ready to use them next day, grate, add two

eggs, salt, a little nutmeg if desired, one wine-glass of farina, a

tablespoon of chicken fat, one scant cup of flour gradually, and if not

dry enough add more flour, but be sure not to make the mixture too stiff

as this makes the balls heavy. Place balls in salted boiling water, cook

until light and thoroughly done, serve just, as they are or fried in

chicken fat until brown.

 

The dumplings may be made of the same mixture and in the centre of each

dumpling place stripes of bread one inch long and one-fourth inch thick

which have been fried in chicken fat and onions. Flour your hands well

and make into dumplings. Put into boiling-salted water, boil about

twenty-five minutes. Serve at once with chopped onions browned, or

browned bread crumbs and chicken fat.

 

 

WIENER KARTOFFEL KLOESSE

 

Boil eight potatoes. When they are very soft drain off every drop of

water, lay them on a clean baking-board and mash them while hot with a

rolling-pin, adding about one cup of flour. When thoroughly mashed,

break in two eggs, salt to taste, and flavor with grated nutmeg. Now

flour the board thickly and foil out this potato dough about as thick as

your little finger and spread with the following: Heat some fresh goose

fat in a spider, cut up part of an onion very fine, add it to the hot

fat together with one-half cup of grated bread crumbs. When brown,

spread over the dough and roll just as you would a jelly-roll. Cut into

desired lengths (about three or four inches), put them in boiling water,

slightly salted, and boil uncovered for about fifteen minutes. Pour some

hot goose grease over the dumplings.

 

 

BAIRISCHE DAMPFNUDELN, No. 1

 

Soak one cake of compressed yeast in a cup of lukewarm milk with a

teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a

bowl, in which you may also stir a small cup of milk and one egg. Pour

in the yeast and work all thoroughly, adding more flour, but guarding

against getting the dough too stiff. Cover up the bowl of dough and let

it raise until it is as high again, which will take at least four hours.

Flour a baking-board and mold small biscuits out of your dough, let them

raise at least half an hour. Then butter a large, round, deep pan and

set in your dumplings, brushing each with melted butter as you do so.

When all are in, pour in enough milk to reach just half way up to the

dumplings. Bake until a light brown. Eat hot, with vanilla sauce.

 

 

BAIRISCHE DAMPFNUDELN, No. 2

 

Make the dough just as you would in the above recipe, adding a

tablespoon of butter, and after they have risen steam instead of baking

them. If you have no steamer improvise one in this way: Put on a kettle

of boiling water, set a colander on top of the kettle and lay in your

dumplings, but do not crowd them; cover with a close-fitting lid and put

a weight on top of it to keep in the steam, when done they will be as

large again as when first put in. Take up one at first to try whether it

is done by tearing open with two forks. If you have more than enough for

your family, bake a pan of biscuits out of the remaining dough. Serve

dumplings hot with prune sauce.

 

 

APPLE SLUMP

 

Pare, core and quarter apples, add a little water and sugar to taste,

stew until tender and cover with the following mixture: Sift one pint of

flour and one teaspoon of baking powder, add a pinch of salt and two

cups of milk, mix and turn out onto a lightly floured board. Roll to

one-half inch thickness and place over the stewed apples, cover and cook

for ten minutes without lifting the lid. Serve hot with cream and sugar

or soft custard.

 

 

BOILED APPLE DUMPLINGS

 

Beat well, without separating, two eggs, add a pinch of salt, two cups

of milk and one cup of flour. To a second cup of flour, add two

teaspoons of baking powder; add this to the batter and as much more

flour as is necessary to make a soft dough. Roll out quickly one-half

inch thick. Cut into squares, lay two or three quarters of pared apples

on each, sprinkle with sugar and pinch the dough around the apples. Have

a number of pudding cloths ready, wrung out of cold water, and sprinkle

well with flour. Put a dumpling in each, leave a little room for

swelling and tie tightly. Drop into a kettle of rapidly boiling water

and keep the water at a steady boil for an hour. Serve hot with hard

sauce.

 

Have a saucer in the bottom of kettle to prevent burning.

 

 

FARINA DUMPLINGS

 

Beat yolks of four eggs with three tablespoons of goose, turkey or

chicken fat, but if these are not convenient, clear beef drippings will

do. Put in enough farina to make a good Batter. Beat whites of eggs to

a stiff froth with pinch of salt, and stir in batter. Put on in large

boiler sufficient water to boil dumplings and add one tablespoon of

salt. When boiling drop in by tablespoons. Boil one hour. This quantity

makes twenty dumplings.

 

 

HUCKLEBERRY DUMPLINGS

 

Take a loaf of stale bread; cut off the crust and soak in cold water,

then squeeze dry. Beat three eggs light, yolks and whites together add

one quart berries and mix all together with a little brown sugar and a

pinch of salt. Boil steadily one hour, serve with hard sauce.

 

 

PLUM KNOEDEL (HUNGARIAN)

 

Boil several potatoes, mash, mix with one egg yolk, a little salt and

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.

 

 

SAUTED 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

 

Place one cup of yellow cornmeal and three cups of cold water in a

double boiler, add one teaspoon of salt, one-half teaspoon of pepper and

cook for forty minutes. While still hot add one and one-half cups of

grated cheese to the mixture and heat until it melts. Turn the mixture

into a greased bowl and allow it to set. The meal may be sliced an inch

thick or cut with a biscuit cutter and then fried in hot vegetable oil.

Serve with white or tomato sauce as desired.

 

 

BARLEY, TAPIOCA, SAGO, ETC

 

Add one teaspoon of salt to one quart of boiling water and pour

gradually on one-half cup of barley or other hard grain and boil until

tender, from one to two or more hours, according to the grain, and have

each kernel stand out distinct when done. Add more boiling water as it

evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and

sago cook quicker than other large grains.

 

 

BOILED RICE

 

Put one-half cup of rice in a strainer; place the strainer over a bowl

nearly full of cold water; rub the rice; lift the strainer from the bowl

and change the water. Repeat this until the water in the bowl is clear.

Have two quarts of water boiling briskly, add the rice and one

tablespoon of salt gradually so as not to stop the boiling; boil twenty

minutes or until soft, do not stir; drain through a colander and place

the colander over boiling water for ten minutes to steam. Every grain

will be distinct. Serve as a vegetable or as a cereal with cream and

sugar.

 

 

RICE IN MILK

 

Clean the rice as for boiling in water; and cook one-half cup of rice

with one and one-half cups of hot milk and one-half teaspoon of salt,

adding a few seeded or sultana raisins if desired. Serve hot like boiled

rice or press into small cups, cool and serve with cream and sugar.

 

 

RICE WITH GRATED CHOCOLATE

 

Cook one-half cup of rice, place in hot serving dish, sprinkle

generously with grated sweet chocolate; set in oven one minute and

serve.

 

 

STEAMED RICE

 

Wash two cups of rice carefully put in double boiler; add eight cups of

cold water and a pinch of salt and steam for two hours; do not stir.

Serve with any kind of stewed fruit or preserve.

 

 

APPLES WITH RICE

 

Boil one cup of rice in water or milk; rub the kettle all over with a

piece of butter before putting in the rice, season with salt and add a

lump of butter. When cooked, add about six apples, pared, quartered and

cored, sugar and cinnamon. This makes a nice side dish, or dessert,

served with cream.

 

 

BOILED RICE WITH PINEAPPLE

 

Boil as much rice as desired and when done slice up the pineapple and

add, with as much sugar as is required to sweeten to taste.

 

 

BAKED RICE

 

Arrange two cups of boiled rice in a baking dish in layers, covering

each with grated cheese, a little milk, butter, salt and red pepper.

Spread one cup of grated bread crumbs over all and bake in a moderate

oven until the crumbs are browned.

 

 

SWEET RICE

 

Clean and wash one cup of rice. Put on to boil with cold water, add a

pinch of salt. When done drain off the water, if any; add two cups of

milk, stir in and let boil for five minutes. Dish up, then sprinkle

sugar and cinnamon generously over the top. The yolk of an egg can be

added just before serving if desired.

 

 

EGGS BAKED IN RICE

 

Line a buttered dish with steamed rice. Break the eggs in the centre,

dot with butter, sprinkle with salt, pepper and bake in a moderate oven.

 

 

RICE AND NUT LOAF

 

Boil one-half cup of rice (brown preferred); drain and dry it. Mix with

an equal quantity of bread crumbs. Add level teaspoon of salt and

one-half saltspoon of black pepper. Stir in one cup of chopped

nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one

egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan

into baking-pan and bake slowly three-quarters of an hour. Serve with

cream sauce or puree of peas.

 

 

PILAF

 

Put two cups of water on to boil, add juice of two tomatoes and a pinch

of salt. When boiling, add one cup of rice and let cook until the water

has evaporated. Then add melted butter, mix well, and keep in warm

place, covered, until ready to serve.

 

 

SPANISH RICE

 

Put one cup of washed rice in frying-pan with four or five tablespoons

of poultry fat; add three onions chopped and two cloves of garlic minced

fine. Fry ten minutes; add one red pepper or one canned pimento chopped,

or one teaspoon of paprika, and three ripe tomatoes or two cups of

strained tomatoes and one teaspoon of salt. Cook slowly about one hour,

and as the water evaporates, add more boiling water to keep from

burning.

 

 

LEFT-OVER CEREALS

 

Oatmeal, hominy, cracked wheat, and other cereals which are left over

can be added next day to the fresh stock, for they are improved by long

boiling and do not injure the new supply, or such as is left can be

molded in large or in small forms, and served cold with cream, or milk

and sugar. In warm weather cereals are nicer cold than hot. Cold hominy

and mush, cut into squares and fried, so that a crisp crust is formed on

both sides,--also hominy or farina, rolled into balls and fried,--are

good used in place of a vegetable or as a breakfast dish.

 

Any of the cereals make good pancakes, or a small amount added to the

ordinary pancake batter improves it.



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