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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

*EGGS*

 

 

Eggs and the foods into which they enter are favorite articles of diet

in most households. They are an agreeable substitute for meat and even

when high in price make a cheaper dish than meat.

 

A fresh egg should feel heavy, sink in water, and when held to a bright

light show a clear round yolk.

 

 

TO PRESERVE EGGS

 

In the early spring or fall when eggs are plentiful and at their best,

pack them away for future use. Use strictly fresh eggs with perfect

shells (no cracks). Buy water glass at drugstore. Use ten parts water to

one of water glass. Boil water, when cool add water glass and beat well.

Use an earthen jar or crock, pack in rows and pour over the liquid

mixture to cover well. Place old plate over eggs in crock to keep them

under water. Put cover on jar and keep in cool place. More eggs may be

added at any time if well covered with the liquid mixture.

 

For fifteen dozen eggs use one quart water glass.

 

 

TO KEEP EGG YOLKS

 

The yolks may be kept several days and be as if just separated from the

whites if they are placed in a cup previously rinsed with cold water and

a pinch of salt added to them. The cup must be closely covered with a

wet cloth, and this must be changed and well rinsed in cold water every

day.

 

When whites are left over make a small angel cake or any of the cookies

which require the whites of egg only.

 

When yolks are left over use for making mayonnaise.

 

 

POACHED OR DROPPED EGGS

 

Fill a pan with boiling, salted water. Break each egg into a wet saucer

and slip it into the water; set the pan back where water will not boil.

Dip the water over the eggs with a spoon. When the white is firm and a

film has formed over the yolk, they are cooked. Take them up with a

skimmer, drain and serve hot, on toast. Season with salt.

 

 

BOILED EGGS

 

Soft-boiled eggs may be prepared in two ways. The eggs may be dropped

carefully into boiling water and boiled three minutes, or they may be

placed in a covered vessel of boiling water and allowed to stand in a

warm place (but not on the stove) for ten minutes. Eggs prepared in this

way are sometimes called "Coddled Eggs." They are much more delicate and

digestible than the usual "Boiled Eggs."

 

Hard-boiled eggs should be cooked in boiling water for fifteen or twenty

minutes and then dropped in cold water to prevent the yolk from turning

dark.

 

 

SCRAMBLED EGGS

 

Break into a bowl as many eggs as required, add salt and pepper. Have

some very hot butter in the frying-pan on the stove; pour in the eggs,

stir constantly until set, not stiff, and serve on a hot platter at

once.

 

 

FRIED EGGS

 

Melt in a frying-pan a piece of butter, or fat for a meat meal. When

hot, drop in the eggs, one at a time, being careful not to break the

yolk. When the white of the egg is set they are done, though some

persons like them turned over and cooked on the other side. Remove from

the pan with a cake turner.

 

 

BAKED EGGS

 

Butter individual baking dishes and break an egg in each, being careful

to keep the yolk whole. Put on each egg a bit of butter, a little pepper

and salt. Bake in moderate oven from four to six minutes.

 

 

BAKED EGGS WITH CHEESE

 

Butter a baking dish of a size necessary for number of eggs desired,

break eggs into dish, add salt, paprika, pepper to taste, one tablespoon

of cream, and two tablespoons of grated cheese.

 

Place dish in a pan of hot water in moderate oven for five minutes until

eggs are set.

 

 

TOMATO WITH EGG

 

Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust

with salt, pepper, and finely chopped parsley. Place in moderate oven

until egg is set. Serve with cream sauce.

 

 

BAKED EGG WITH TOMATOES

 

Remove the skin from six fresh tomatoes or take one-half can of

tomatoes, chop them and put them on stove and cook for twenty minutes;

season with one tablespoon of chopped parsley, half an onion chopped,

salt and pepper; thicken at the end of that time with one teaspoon of

melted butter mixed with one tablespoon of flour. Put aside to cool.

Then mix in the yolks of four eggs well beaten, and lastly cut and fold

in the four whites. Butter a pudding dish and set this mixture in the

oven in a pan of lukewarm water and bake in a moderate oven until a

golden brown.

 

 

PLAIN OMELET

 

To make an omelet for breakfast or luncheon for two persons, take three

eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the

yolks of the eggs, the milk and salt to a light foam with an egg whip.

Slowly add the yolk mixture to the whites of the eggs, which should be

beaten to a stiff froth in a big bowl. After the yolks and milk are well

whipped through the whites, beat the whole together for a few minutes

with the egg-beater.

 

In an omelet pan or a large frying-pan put a tablespoon of good butter.

When the butter is bubbling hot, pour in the omelet mixture. Stir it

lightly for the first minute with a broad-bladed knife, then stop

stirring it; and, as the mixture begins to stiffen around the edge, fold

the omelet toward the centre with the knife. As soon as it is properly

folded, turn it over on a hot platter. Decorate with sprigs of parsley

and serve.

 

 

SWEET OMELET

 

Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour

with a little of the milk, then add the rest of the milk and the yolks

of the eggs. Beat the whites of the eggs to a stiff froth and pour into

the flour, milk and yolks. Put a piece of butter into a spider and let

it get hot, but not so hot that the butter will burn. Then pour the

mixture in and put in a moderate oven to bake in the spider. It takes

about ten minutes to bake. Then slip a knife under it and loosen it and

slip off on a large plate. Sift powdered sugar on top and serve with a

slice of lemon.

 

 

SWEET OMELET FOR ONE

 

One egg, beat white separately, two tablespoons of cold sweet milk, a

pinch of salt. Brown on both sides or roll, spread with compote or

sprinkle powdered sugar thickly over it. Serve at once.

 

 

SPANISH OMELET

 

In a chopping bowl place two nice large ripe tomatoes, first peeling

them; one large or two medium-sized white Texas onions, two sprigs of

parsley, and one large green-bell pepper, first removing most of its

seeds.

 

Chop these ingredients well together quite fine, turn them into a

saucepan and let them cook over rather a brisk heat until quite soft.

Put no water in this mixture. Add a tablespoon of olive oil or of butter

before it begins to cook and season well with salt and red pepper.

 

Make the omelet the same as the plain one, but use water instead of milk

in mixing it, and only use two tablespoons of water for the six eggs

required.

 

After the eggs are sufficiently beaten, mixed, and in the pan over the

fire, and when the edges begin to stiffen, cover the surface of the

omelet to within an inch of the edge with the cooked vegetables. Fold

the omelet quickly and turn it on a hot platter. Pour around it all the

vegetables left in the pan and serve.

 

 

RUM OMELET

 

Take six eggs, beat whites and yolks well, add a pinch of salt and a

teaspoon of brandy. Fry in a spider quickly and spread with a compote of

huckleberries or any other fruit. Roll up the omelet, pour a very small

wineglass of rum over it, light it and serve at once.

 

 

SWEET ALMOND OMELET

 

Prepare one-half cup of sweet almonds, blanched, chopped fine and

pounded smooth. Beat four eggs slightly, add four tablespoons of cream

and turn it into a hot omelet pan on which you have melted one

tablespoon, of butter. Cook carefully, drawing the cooked portion into

the centre and tilting the pan to allow the liquid part to run over the

bare pan. When nearly all set, sprinkle the almonds over the surface and

turn the edges over until well rolled. Then slip it out on a hot dish

and dredge with powdered sugar, and scatter several salted almonds over

the top. Serve immediately.

 

 

CORN OMELET

 

Take one-half cup of canned corn and chop it very fine (or the same

amount cut from the cob). Add to that the yolk of one egg, well beaten

with pepper and salt to taste, and two tablespoons of cream. Beat the

white of the egg very stiff and stir in just before cooking. Have the

pan very hot and profusely buttered. Pour the mixture on, and when

nicely browned, turn one half over the other, as in cooking other

omelets.

 

 

HERB OMELET

 

Take six eggs and beat well in a bowl. Add two tablespoons of cold water

and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of

chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon

of fine butter, shaved in little pieces. Mix well with a wooden spoon.

Dissolve in the spider the butter and add at once the beaten eggs, etc.,

inclining the spider to the handle for an instant and then shaking the

omelet into the centre and turn up the right edge, then the left and fry

briskly five minutes and serve.

 

 

POACHED EGGS WITH FRIED TOMATOES

 

Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have

prepared slices of bread cut round, and fried in butter. Put on a hot

platter with a slice of tomato on each. Poach as many eggs as are

required, in boiling salt water. Lift out very carefully, placing one

egg on each tomato. Add to the gravy in which tomatoes were fried, two

tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of

mushroom catsup, juice of half a lemon, and a teaspoon of flour to

thicken. Cook up once and pour over eggs. Serve very hot.

 

 

EGGS POACHED IN TOMATO SAUCE

 

Make a sauce of one tablespoon of butter, one tablespoon of flour, one

and one-half cups of canned tomatoes rubbed through a strainer, a pinch

of soda, salt, pepper and sugar to taste. When sufficiently cooked drop

in the required number of eggs, cook until the white is firm, basting

the eggs often with the sauce. When done, lift the eggs carefully to

squares of toast and pour the sauce around them.

 

 

EGGS PIQUANT

 

Set to boil the following mixture: Pour into the kettle water to the

depth of about one inch, adding a little salt and half a cup of vinegar.

When this boils, break in as many fresh eggs, one at a time, as you

desire to have. Do this carefully so as not to break the yolks. As soon

as the whites of the eggs are boiled, take up carefully with a

perforated skimmer and lay in cold water. Then remove to a large platter

and pour over the following sauce: Strain the sauce the eggs were boiled

in and set away until you have rubbed or grated two hard-boiled eggs,

yolks only. Add a tablespoon of butter rubbed very hard and add also

some sugar and part of the strained sauce. Boil up once and pour over

the eggs. Garnish with parsley.

 

 

OMELET SOUFFLE

 

Yolks of six eggs and six tablespoons of powdered sugar, added

gradually, and both beaten together until thick and smooth; juice of one

lemon and a little grated rind; whites beaten as stiff as possible,

stirred together. Put into a warm well-buttered dish; bake in quick oven

ten minutes.

 

 

WHITE SAUCE OMELET

 

Make a white sauce of one tablespoon of butter blended with two

tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one

teaspoon of sugar, adding one-half cup each of milk and cream. Beat the

yolks of five eggs and stir them into the sauce, then add the stiffly

beaten whites of the eggs, folding them in carefully. Melt two

tablespoons of butter in the omelet pan, when it is hot put in the

mixture and let it stand in a moderate heat for two minutes, place in a

hot oven and cook until set. Remove from the oven, turn on a hot platter

and serve.

 

 

EGGS WITH CREAM DRESSING

 

Blend two tablespoons of butter with three tablespoons of flour. Place

on range and stir until the butter is melted. Add one and one-half cups

of milk, stirring all the time until the mixture is thick; season with

one teaspoon of salt and a few grains of pepper. Separate the whites of

six hard-boiled eggs from the yolks. Chop the whites fine and add to the

dressing. Arrange slices of toast on a hot platter, pour the dressing

over them; force the yolks through a ricer onto the toast and dressing;

serve hot.

 

 

SCALLOPED EGGS

 

Use above recipe and mix one cup of bread crumbs with one tablespoon of

butter, sprinkle this over dish and bake fifteen minutes in a hot oven.

 

 

EGGS A LA MEXICANA

 

Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds,

and chop fine. Fry in butter half an onion and one clove of garlic. Add

one cup of uncooked rice, cover with one cup of water and cook till

tender. Add a lump of butter, salt, and, when done, cover with six eggs;

then scramble all together. Serve on a hot dish.

 

 

EGGS SPANISH

 

Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook

for thirty minutes fresh or canned tomatoes with minced green onions,

garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to

taste. Strain. Melt a slice of butter, add a little flour, and then add

sauce gradually. Cook ten minutes; place eggs carefully in sauce and

serve.

 

 

FRESH MUSHROOMS WITH EGGS

 

Peel nine good-sized mushrooms without using the stems and chop very

fine; fry two tablespoons of butter and two finely chopped onions

without browning. Add the mushrooms and steam them by covering the pan

after seasoning with salt, pepper and paprika. Before serving, beat six

whole eggs and scramble with the mushrooms. Serve on hot buttered toast.

 

 

EGG RAREBIT

 

Make a cream sauce. Grate one-half pound American and Swiss cheese

mixed, or American alone; add to the sauce. Chop three hard-boiled eggs,

add to the sauce, season with salt and pepper, and serve on buttered

toast.

 

 

KROSPHADA

 

Place two sliced onions with two ounces each of sugar and spices, pepper

and salt to taste, in a pint of pure malt vinegar and boil gently until

the onions are nearly done. Let it cool a little and then stir in six

beaten eggs and sufficient crumbled ginger-bread to make the whole quite

thick. Place again over the fire for a few minutes, stirring frequently

and mashing the mixture into a uniform paste, but be very careful that

it does not boil.

 

 

CURRIED EGGS

 

Melt four tablespoons of butter in a frying-pan, add one onion chopped

fine and cook until straw colored. Then add one tablespoon of curry

powder. Make a smooth paste of one-fourth of a cup of water and two

tablespoons of flour; add one tablespoon of lemon juice and one-half

teaspoon of salt. Add to the first mixture; boil five minutes. Arrange

six hard-boiled eggs in a border of rice and pour the dressing over all.

 

 

FRICASSEED EGGS

 

Take six hard-boiled eggs, remove shells. Roll them in flour, then in

egg to which has been added one-half teaspoon of oil, one-half teaspoon

of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a

little nutmeg and salt. When quite covered, roll in vermicelli that has

been broken into fine bits and fry in deep beef drippings. Serve with

the following sauce: One tablespoon of fat; one tablespoon of flour,

browned together; add one-half cup of white wine and a cup of bouillon.

Season with salt and cayenne and boil five minutes. Add one teaspoon

each of chopped chives and parsley, some chopped olives and mushrooms;

bring to a boil again and pour over the eggs.

 

 

EGGS EN MARINADE

 

Mix equal quantities of water and good meat gravy, two tablespoons each,

with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a

stew-pan and stir in gradually two well-beaten, yolks of eggs. When it

thickens and before it boils, have ready a half dozen nicely poached

eggs and pour the sauce over them. Garnish with parsley.

 

 

SCALLOPED EGGS (FLEISCHIG)

 

Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a

little parsley, one tablespoon of melted fat, and soup stock enough to

make a soft paste. Half fill patty-pans with the mixture. Break an egg

carefully on the top of each, sprinkle with a little salt, pepper and

cracker dust. Put in the oven and bake about ten minutes. Serve hot.

 

 

SCRAMBLED EGGS WITH BRAINS

 

Scald brains with hot water, clean and skin, and boil a few minutes in

fresh water. Melt a little fat in skillet, put in brains, finely

chopped, and stir well until dry and done. Add one teaspoon of chopped

parsley, pinch of salt, and three eggs well-beaten. Stir with a fork

until eggs are evenly cooked, put on hot platter, and serve immediately.

 

 

SCRAMBLED EGGS WITH SAUSAGE

 

Take one pound of cold, boiled sausage, skin and slice in half-inch

pieces. Place in a frying-pan with two tablespoons of hot fat; brown on

both sides a few minutes and just before serving add three eggs, beaten

slightly; mix; and cook until the eggs are set and serve immediately.

 

Chopped tongue root may be used instead of sausage.

 

 

SMOKED BRISKET OF BEEF AND EGGS

 

Take slices of smoked breast of beef, brown in frying-pan; place on hot

platter. Slip as many eggs as are needed in frying-pan and cook gently

by dripping the hot fat over them until done. Place carefully on the

beef slices and serve at once.



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