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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

*APPETIZERS*

 

 

CANAPES

 

For serving at the beginning of dinner and giving a zest to the

appetite, canapes are extremely useful. They may be either hot or cold

and made of anything that can be utilized for a sandwich filling. The

foundation bread should be two days old and may be toasted or fried

crouton fashion. The nicest way is to butter it lightly, then set it in

a hot oven to brown delicately, or fry in hot fat.

 

The bread should be cut oblong, diamond shaped, in rounds, or with a

cutter that has a fluted edge. While the toast is quite hot, spread with

the prepared mixture and serve on a small plate with sprigs of

watercress or points of lemon as a garnish.

 

Another way is to cut the bread into delicate fingers, pile it log-cabin

fashion, and garnish the centre with a stuffed olive. For cheese canapes

sprinkle the toast thickly with grated cheese, well seasoned with salt

and pepper. Set in a hot oven until the cheese melts and serve

immediately.

 

 

SARDINE CANAPES

 

Toast lightly diamond-shaped slices of stale bread and spread with a

sardine mixture made as follows:--Skin and bone six sardines, put them

in a bowl and run to a paste with a silver spoon. Add two tablespoons of

lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two

teaspoons of chopped parsley and four tablespoons of creamed butter.

Garnish with a border of whites of hard-boiled eggs, finely chopped, and

on top scatter shredded olives.

 

 

WHITE CAVIAR

 

Take roe of any fish, remove skin, salt; set aside over night. Next day

beat roe apart, pour boiling water over it and stir; when roe is white,

pour off the water and let drain; then put in pan with two tablespoons

of oil and salt, pepper, a little vinegar, and mix well. Let stand a few

days before using.

 

This caviar may be substituted in all recipes for the Russian caviar or

domestic caviar may be procured in some shops.

 

 

CAVIAR CANAPES

 

Cut the bread about one-quarter of an inch thick and two inches square

(or round), and after it is toasted spread over each slice a teaspoon of

ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon

chopped parsley; spread the mixture over the caviar and serve with

quarters of lemon.

 

 

ANCHOVY CANAPES

 

Cut the bread as for caviar canapes and spread with anchovy paste. Chop

separately the yolks and whites of hard-boiled eggs and cover the

canapes, dividing them into quarters, with anchovies split in two

lengthwise, and using yolks and whites in alternate quarters.

 

 

ANCHOVY CANAPES WITH TOMATOES

 

For each person take a thin slice toast covered with anchovy paste. Upon

this place whole egg which has been boiled four minutes, so that it can

be pealed whole and the yolk is still soft. Around the toast put tomato

sauce.

 

 

CHOPPED ONION AND CHICKEN FAT

 

Chop one yellow onion very fine, add four tablespoons of chicken fat

(melted), salt to taste. Serve on slices of rye bread. If desired, a

hard-boiled egg chopped very fine may be mixed with the onions.

 

 

BRAIN (APPETIZER)

 

Cook brains, let cool and add salt; beat up with chopped onions, juice

of one and a half lemons and olive oil. Serve on lettuce leaves.

 

 

BLACK OLIVES

 

Pit black olives, cut them very thin, and prepare as brain appetizer;

beat well with fork.

 

 

CHICKEN LIVER PASTE, No. 1

 

Wash thoroughly several fowls' livers and then let them simmer until

tender in a little strong soup stock, adding some sliced mushroom,

minced onion, and a little pepper and salt. When thoroughly done mince

the whole finely, or pound it in a mortar. Now put it back in the

saucepan and mix well with the yolks of sufficient eggs to make the

whole fairly moist. Warm over the fire, stirring frequently until the

mixture is quite thick, taking care that it does not burn.

 

It should be served upon rounds of toast on a hot dish garnished with

parsley.

 

 

IMITATION PATE DE FOI GRAS

 

Take as many livers and gizzards of any kind of fowl as you may have on

hand; add to these three tablespoons of chicken or goose fat, a finely

chopped onion, one tablespoon of pungent sauce, and salt and white

pepper to taste. Boil the livers until quite done and drain; when cold,

rub to a smooth paste. Take some of the fat and chopped onion and simmer

together slowly for ten minutes. Strain through a thin muslin bag,

pressing the bag tightly, turn into a bowl and mix with the seasoning;

work all together for a long time, then grease a bowl or cups and press

this mixture into them; when soft cut up the gizzards into bits and lay

between the mixture. You may season this highly, or to suit taste.

 

 

CHICKEN LIVER PASTE, No. 2

 

Take one-quarter pound chicken livers that have been boiled soft; drain

and rub through grater, add one-quarter cup of fresh mushrooms that have

been fried for three minutes in two tablespoons of chicken fat, chop

these, mix smooth with the liver, moistening with the fat used in frying

the mushrooms, season with salt, pepper, paprika and a little onion and

lemon juice. Spread on rye bread slices. Garnish plate with a red radish

or sprigs of parsley.

 

 

CHOPPED HERRING

 

Soak herring a few hours, when washed and cleaned, bone and chop. To one

herring take one onion, one sour apple, a slice of white bread which has

been soaked in vinegar, chop all these; add one teaspoon oil, a little

cinnamon and pepper. Put on platter in shape of a herring with head at

top and tail at bottom of dish, and sprinkle the chopped white of a

hard-boiled egg over fish and then the chopped yolk.

 

 

CHEESE BALLS

 

Take mashed cream cheese--add butter, cream and a little paprika. You

can chop either green peppers, almonds or olives in this mixture, or the

juice of an onion. Roll into small balls and serve on lettuce leaves.

This is also very good for sandwiches.

 

 

EGG APPETIZER

 

Boil eggs hard. Cut slice off the end, so that the egg will stand firm.

Dip egg in French dressing, then with a pastry bag arrange sardellen

butter on the top of egg. Have ready small squares of toasted bread,

spread with a thin layer of sardellen butter, on which to stand the

eggs. Caviar, mixed with some finely chopped onion, pepper and lemon

juice, may be used instead of the sardellen butter, but mayonnaise must

be used over the caviar.

 

 

DEVILED EGGS WITH HOT SAUCE

 

Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:

one dessertspoon of melted butter, Cayenne pepper, salt and chopped

parsley. Mash this mixture very fine and refill the whites of the eggs

and turn over on platter.

 

*Sauce.*--One tablespoon of butter, one tablespoon of flour, a pinch of

Cayenne pepper, salt and one pint of milk. Stir this mixture continually

until it thickens; beat the yolk of one egg and pour the hot gravy over

the same. Dress with chopped parsley and eat very hot. Sherry wine can

be added if desired.

 

 

STUFFED YELLOW TOMATOES

 

Take small yellow tomatoes, scrape out the centre and fill with caviar.

Serve on lettuce or watercress.

 

 

A DELICIOUS APPETIZER

 

Take as many slices of delicately browned toast as people to serve,

several large, firm tomatoes sliced, one green pepper, and store cheese.

Place a slice of tomato on each slice of toast and season with salt and

pepper and a dot of butter. Place several long, curly strips of pepper

around the tomato, and cover with a thin slice of the cheese. Place in

the oven until the cheese is melted. Serve piping hot.

 

 

CELERY RELISH

 

Boil about six pieces of celery root. When soft, peel and mash. Season

with salt, pepper, a little onion powder, a teaspoon of home-made

mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on

the top of the pyramid, and on top of that either a little well-seasoned

caviar or some sardellen butter shaped in a pastry bag. Serve on a slice

of beets and a lettuce leaf.

 

 

SARDELLEN

 

Take one-quarter pound salted sardellen and soak in water over night.

Bone the next morning, put in cloth and press until dry; chop very fine,

almost to a paste; take one-half pound sweet butter, stir to a cream and

add the sardellen. Serve on toasted cracker or bread. Sprinkle with the

grated yellow and grated white of egg.

 

 

STUFFED EGGS

 

Hard boil eggs, drop into cold water, remove shells, cut each in half

lengthwise. Turn out yolks into a bowl. Carefully place whites together

in pairs, mash yolks with back of a spoon. For every six yolks put into

bowl one tablespoon melted butter, one-half teaspoon mustard (the kind

prepared for table), one teaspoon salt, dash of cayenne pepper. Rub

these together thoroughly with yolks. Make little balls of this paste

the size of the yolks. Fit one ball into each pair whites.

 

 

NUT AND CHEESE RELISH

 

Mix one package cream cheese with one cup of chopped nut meats, one

teaspoon of chopped parsley, two tablespoons of whipped cream, salt and

red pepper. Roll into balls and serve cold, garnished with parsley and

chopped nuts.

 

 

GRAPE-FRUIT COCKTAIL

 

Cut the grape-fruit into halves, crosswise, and scoop out the pulp,

rejecting the white inner skin as well as the seeds. Clean the shells;

cut the edges with a sharp knife into scallops and throw them into cold

water. Set the pulp on the ice. At serving time put a teaspoon of

cracked ice in the bottom of each shell; fill with the pulp, mixed

thoroughly with powdered sugar and a little sherry, if desired; and

place a maraschino cherry or bit of bright-colored jelly in the centre

of each. Lay on paper doilies or surround with bits of asparagus fern.

 

 

AMBROSIA

 

Fill glass with alternate layers of sliced orange and cocoanut; cover

with powdered sugar and place a maraschino cherry on the top of each.

 

 

PEACH COCKTAIL

 

Fill the glasses with sliced peaches; cover with orange or lemon juice;

sweeten to taste; add a little shaved ice and serve.

 

Apricot and cherry cocktails may be made in the same way.

 

 

RASPBERRY COCKTAIL

 

Mash a pint of ripe, red currants; strain them through cheesecloth; pour

the juice over a pint of red raspberries and set on the ice to chill. At

serving time sweeten to taste and pour into the glasses, putting one

teaspoon of powdered sugar on the top of each.

 

 

PINEAPPLE AND BANANA COCKTAIL

 

Take equal parts of banana and fresh or canned pineapple; cut into small

cubes and cover with lemon or pineapple juice. Serve in glasses or

orange shells placed on autumn leaves or sprays of green fern.

 

 

STRAWBERRY COCKTAIL

 

Slice five or six large strawberries into each glass and squeeze over

them the juice of an orange. At serving time add one heaping teaspoon of

powdered sugar and one tablespoon of shaved ice.

 

 

MUSK MELONS

 

Cut melon in half, seed and put on ice one hour before serving. When

ready to serve, fill with crushed ice and sprinkle with, powdered sugar.

Allow one-half melon for each person. Very refreshing for summer

luncheons or dinners. For dinner serve before soup.

 

 

FILLED LEMONS

 

Select good-sized lemons; cut off tip to stand the lemon upright; cut

top for cover. Scoop out all the lemon pulp, and put in a bowl; put

shells in a bowl of cold water. For six lemons take one box of boneless

sardines, six anchovies, and two green peppers, cut very fine. Wet with

lemon-juice until moist; fill in shells after wiping dry; insert a

pimento on top; put on cover of lemon; serve on doily with horseradish

and watercress.

 

 

RED PEPPER CANAPES

 

Mix together two chopped hard-boiled eggs, one tablespoon of chopped red

peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two

tablespoons of grated American cheese with sufficient melted butter to

form a paste; spread over the rounds of fried bread and place in a very

hot oven for about three minutes. Serve on a folded napkin, garnished

with watercress.

 

 

SALTED PEANUTS

 

Shell and skin freshly roasted peanuts and proceed as in salting

almonds.

 

 

SALTED ALMONDS

 

Pour boiling water on the almonds; cool and remove the skins; dry

thoroughly and brown in a hot oven, using a half tablespoon of butter or

olive oil (preferably the oil) to each cup of nuts, which must be shaken

frequently. When brown, sprinkle well with salt and spread on paper to

dry and cool.

 

A still easier way to prepare the nuts is to cook them over the fire,

using a larger quantity of olive oil. As the oil can be saved and used

again, this method is not necessarily extravagant.



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