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