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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
*MUFFINS AND BISCUITS*
Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and
one package of high-grade cornstarch together and sift them thoroughly
five times. Keep closely covered in glass jars or tin boxes.
Batter is a mixture of flour with sufficient liquid to make it thin
enough to be beaten.
Pour-batter requires one measure of liquid to one measure of flour.
Drop-batter requires one measure of liquid to two measures of flour.
To make a batter. Sift flour before measuring. Put flour by spoonfuls
into the cup; do not press or shake down. Mix and sift dry ingredients.
Measure dry, then liquid ingredients, shortening may be rubbed or
chopped in while cold, or creamed; or it may be melted and then added to
dry ingredients, or added after the liquid. Use two teaspoons of
baking-powder to one cup of flour. If eggs are used, less baking-powder
will be required.
When sour milk is used, take one level teaspoon of soda to a pint of
milk; when molasses is used, take one teaspoon of soda or baking-powder
to each cup of molasses.
Mix dry materials in one bowl and liquids in another, combine them
quickly, handle as little as possible and put at once into the oven.
The oven for baking biscuits should be hot enough to brown a teaspoon of
flour in one minute.
Mix and sift together one cup each of rye, graham flour, corn-meal and
one teaspoon of salt. Dissolve one teaspoon of soda in one cup of
molasses. Add alternately to flour with two cups of sour milk. Grease
one-pound baking-powder cans, put in the dough and boil two and one-half
hours, keeping the water always three-fourths up around the tins. Turn
out on baking-tins and place in the oven fifteen minutes to brown.
To be eaten warm, whatever is left over can be steamed again or toasted.
Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of
sugar, one-half teaspoon of salt, three teaspoons of baking-powder. Melt
one tablespoon of butter and add to one egg; mix milk and egg and beat
this into the dry ingredients, pour this mixture into well-greased tins
and bake in a hot oven one-half hour. Cut in squares and serve hot. Bake
in gem tins if preferred.
Sift four teaspoons of soda, two teaspoons of salt with four cups of
white flour, add four cups of bran flour and mix well. Add one cup of
molasses and four cups of sweet milk. Use chopped nuts or raisins or
both as desired. This will make three or four flat loaves. Place in
greased pans (four and a half by nine inches), and bake one hour in a
Mix one cup flour and two cups corn-meal, one heaping teaspoon of soda,
one-half cup sugar, add two eggs beaten with one and one-half cups of
buttermilk, one half cup of molasses and one-half cup of shortening,
melted. Beat all ingredients as fast as possible for a minute. Pour the
dough into a warm, well-buttered pan and bake quickly and steadily for
half an hour. The dough should be as soft as gingerbread dough. Serve
EGGLESS GINGERBREAD WITH CHEESE
Sift two cups of flour, one teaspoon of soda, one-half teaspoon of salt
and two teaspoons of ginger. Melt three-fourths cup of grated cheese in
one-half cup of hot water, add one-half cup of molasses and blend
perfectly. Add the flour and seasonings very gradually and beat
thoroughly. Bake in muffin rings for fifteen minutes and serve while
To one cup of molasses add one cup of milk, sour or sweet, dissolve one
teaspoon of soda in the milk, one tablespoon of butter, one or two eggs,
one teaspoon of ginger and one of ground cinnamon, add enough sifted
flour to make a light batter. Bake in a shallow pan.
WHITE NUT BREAD
Mix two and one-half cups of flour, four teaspoons of baking-powder,
one-half teaspoon of salt, one-half cup of sugar and one-half cup of
walnut meats, broken; add one egg beaten with one cup of milk and let
this mixture stand for about twenty minutes in well-greased breadpan
before placing in a moderate oven to bake. Bake about an hour. Better
day after it is made.
Sift two cups of flour with one-half teaspoon of salt, four teaspoons of
baking-powder, and four tablespoons of butter; cut butter in with two
knives and mix with one-half to two-thirds cup of water or milk, stir
this in quickly with a knife, when well mixed place on a well-floured
board and roll out about one inch thick, work quickly, cut with a
biscuit cutter or the cover of a half-pound baking-powder can; place on
a greased pan and bake quickly in a well-heated quick oven tea to
Butter substitutes may be used in place of butter.
Add to ingredients for baking-powder biscuit enough more milk or water
to make a thick drop batter, about two tablespoons; mix as directed for
biscuit, drop by spoonfuls an inch apart on a greased baking-sheet or
into greased gem pans, small size.
The more crust the more palatable these biscuits are. The mixture should
not be soft enough to run. Bake in a hot oven ten to twelve minutes.
SOUR MILK BISCUITS
Mix and sift two cups of flour, one-half teaspoon of salt and one-half
teaspoon of soda; cut in one tablespoon of butter, stir in with a knife
enough sour milk to make a soft dough. Roll one-half inch thick; cut in
small rounds and bake in a quick oven about twenty minutes.
Light the burners of the gas oven before beginning to mix the muffins
and work rapidly. Place in a mixing-bowl one well-beaten egg, two
tablespoons of butter, one tablespoon of sugar, one-half teaspoon of
salt, one scant cup of milk and two teaspoons of baking-powder that have
been sifted with sufficient flour to form a batter that will "ribbon"
from the spoon. Beat the batter steadily for five minutes, stir in one
tablespoon of melted butter and bake in muffin-pans in a quick oven.
These muffins will bake in ten minutes if pans are only half filled.
Sift one-half cup of white flour with one teaspoon of soda; mix three
tablespoons of molasses with one tablespoon of butter, add two cups of
bran, one and one-half cups of sweet milk, then add the flour and
one-half teaspoon of salt, stir all together; one-half cup of chopped
dates or raisins may be added if so desired. Bake in muffin-pans in a
moderate oven thirty minutes.
CORN MUFFINS, No. 1
Beat the yolks and whites of two eggs separately. Add to this two cups
of flour, of which one is a full cup of white and three-quarters of the
corn-meal. This must be sifted three times. Put into this flour two
teaspoons of baking-powder, together with a pinch of salt. Mix the
prepared flour with a little boiling water, adding the eggs; also a
little sugar may be put in, if desired. Then add enough tepid milk to
make the mixture into a batter, after which pour into your pans; or, if
corn-bread is desired, into the plain pan (thin). Bake in a quick oven.
This quantity makes a dozen muffins. Butter your pan well, or the small
gem-pans, according to which is used, and in so doing heat the pan a
CORN MUFFINS, No. 2
Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of
sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one
egg beaten into one cup of sour milk and one tablespoon of melted
butter. Beat thoroughly and bake in well-greased tins.
Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon
of salt, two teaspoons of baking-powder, add to this one tablespoon of
melted butter creamed with one-half cup of sugar and one well-beaten
egg, moisten with one and one-half cups of milk. Beat all well and bake
in muffin-tins in moderately hot oven one-half hour.
Mix two cups of flour, one-half teaspoon of salt, three teaspoons of
baking-powder, two tablespoons of sugar and sift these ingredients
twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk
and add it to one cup of milk and one teaspoon of molasses. Mix with the
dry ingredients and stir until smooth. Fold in the beaten white of egg
and pour into hot, well-greased muffin-tins. Bake fifteen to twenty
minutes in hot oven.
Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon
of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough
flour to make a stiff batter and lastly one tablespoon of melted butter.
Bake in muffin-tins.
RYE FLOUR MUFFINS
Sift one and one-half cups of rye flour with one-half teaspoon of salt
and one teaspoon of baking soda; add one-half cup of molasses and one
well-beaten egg or one-half cup of water if the egg is omitted,
one-quarter cup of chopped raisins and four tablespoons of melted
shortening--butter, or any good butter substitute will do. Bake in
muffin-pans in rather hot oven twenty-five minutes. Fill pans
Beat the yolks of two eggs, add one cup of milk; then one and one-half
cups of gluten flour, two teaspoons of baking powder; beat well, stir in
the whites of the two eggs, and bake in hot buttered gem pans about
EGGLESS GINGER GEMS
Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of
butter, and warm slightly; beat up well and stir at least ten minutes.
Add the following spices: one-half teaspoon each of ginger and cinnamon;
and gradually one-half cup of milk and two and one-half cups of sifted
flour in which has been sifted two teaspoons of baking powder.
One-fourth cup of currants or seeded raisins may be added. Bake in
well-greased gem pans and eat warm for tea or lunch.
Mix to a smooth batter two cups each of milk and well-sifted flour, the
yolks of three fresh eggs and a teaspoon of salt. Butter well the inside
of six or eight deep earthen popover cups and stand them in a pan in a
hot oven. While the cups are heating, beat to a froth the whites of the
three eggs and stir them quickly in the batter. Open the oven door, pull
the pan forward, pour the batter in the hot buttered cups up to the
brim. Push the pan back, close the oven door, and bake the popovers till
they rise well and are brown at the sides where they part from the
clips. Serve them hot, folded lightly in a napkin.
Mix one and one-half cups of flour, one teaspoon of baking powder,
one-quarter teaspoon of salt; add one and three-fourths cups of milk,
add the milk slowly; then one well-beaten egg and two tablespoons of
melted butter; drop by spoonfuls on a hot buttered waffle iron, putting
one tablespoon in each section of the iron. Bake and turn, browning both
sides carefully; remove from the iron; pile one on top of the other and
serve at once.
Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon
of salt, and sift these ingredients; add the yolks of three eggs beaten
and stirred into one and one-fourth cups of milk; then add one
tablespoon of melted butter and fold in the whites of the eggs. Bake and
serve as directed under One-Egg Waffles.
Mix two and one-half tablespoons of melted butter, one cup of granulated
sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour
enough to make a batter as stiff as biscuit dough; add two teaspoons of
baking-powder and one teaspoon of salt to the sifted flour. Flour your
board well, roll dough out about half an inch thick, and cut into pieces
three inches long and one inch wide. Cut a slit about an inch long in
the centre of each strip and pull one end through this slit. Fry quickly
in hot Crisco. Sprinkle powdered sugar on top of each doughnut.
French doughnuts are much daintier than the ordinary ones, and are
easily made. Take one-half pint of water, one-half pint of milk, six
ounces of butter, one-half pound of flour, and six eggs. Heat the
butter, milk, and water, and when it boils remove from the fire and
stir in the flour, using a wooden spoon. When well mixed, stir in the
eggs, whipping each one in separately until you have a hard batter. Now
pour your dough into a pastry bag. This is an ordinary cheesecloth bag,
one corner of which has a tiny tin funnel, with a fluted or fancy edge.
(These little tins may be purchased at any tinware store.) It should be
very small, not over two inches high at the most, so the dough may be
easily squeezed through it. Pour the paste on buttered paper, making
into ring shapes. Fry in hot oil or butter substitute. Dust with
Cream two tablespoons of butter with one-half cup of sugar, then beat in
one at a time two whole eggs. Mix well, then add one-half cup of milk,
two teaspoons of baking-powder, and sufficient flour to make a soft
batter to roll out. (Try three cupfuls and then add as much more flour
as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch
thick, cut in strips one inch wide, three inches long and fry in hot
STRAWBERRY SHORTCAKE (BISCUIT DOUGH)
Mix two cups of flour, four teaspoons of baking-powder, one-half
teaspoon of salt, one tablespoon of sugar; work one-quarter cup of
butter with tips of fingers, and add three-quarters of a cup of milk
gradually. Toss on floured board, divide in two parts. Pat, roll out and
bake twelve minutes in hot oven in layer-cake tins. Split and spread
with butter. Pick, hull, and drain berries. Sweeten one to one and
one-half boxes of strawberries to taste. Crush slightly and put between
and on top of short cake. Allow from one to one and one-half boxes of
berries to each short cake. Serve with cream, plain or whipped.
Strawberries make the best short cake, but other berries and sliced
peaches are also good.
DOUGH FOR OPEN FACE PIES
The directions for making the dough for Cinnamon Buns may be followed in
making the under crust for fruit pies, such as apple, plum, huckleberry
Enough for two pies. Drippings and water may be substituted for butter
and milk respectively.
Sift together one pint of flour, one tablespoon of sugar, one-half
teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons
of butter, mix with milk to soft dough. Roll out one-half inch thick,
spread with soft butter, granulated sugar, and powdered cinnamon. Roll
up like jelly roll, cut in inch slices, lay close together in greased
pan, and bake in quick oven.
Sift together two cups of flour, two teaspoons of baking-powder,
one-half teaspoon of salt, one tablespoon of sugar. Rub in two large
tablespoons of butter. Mix to soft dough with milk; roll out one-half
inch thick. Spread thickly with soft butter, dust with one teaspoon of
flour, four tablespoons of granulated sugar, one teaspoon of cinnamon;
sprinkle over one-half cup each of seeded and cut raisins, chopped
citron, and cleaned currants. Roll up, cut in one-inch slices, put one
inch apart on greased, flat pans, and bake in hot oven.
*PANCAKES, FRITTERS, Etc.*
Dissolve one cake of compressed yeast and two level teaspoons of brown
sugar in two cups of lukewarm water and one cup of milk, scalded and
cooled; add two cups of buckwheat and one cup of sifted white flour
gradually and one and one-half teaspoons of salt. Beat until smooth;
cover and set aside in a warm place, free from draft, to rise about one
hour. When light stir well and bake on a hot griddle. If wanted for
overnight, use only one-fourth cake of yeast and an extra half teaspoon
of salt. Cover and keep in a cool place.
GERMAN PANCAKES, No. 1
Beat two eggs very thoroughly without separating the yolks and whites;
add one-half teaspoon of salt, sift in two and one-half tablespoons of
flour, add one cup of milk gradually at first, and beat the whole very
well. Melt one tablespoon of butter in a large frying-pan, turn mixture
in and cook slowly until brown underneath. Grease the bottom of a large
pie plate, slip the pancake on the plate; add the other tablespoon of
butter to the frying-pan; when hot, turn uncooked side of pancake down
and brown. Serve at once with sugar and lemon slices or with any desired
preserve or syrup. This pancake may be served rolled like a jelly roll.
GERMAN PANCAKES, No. 2
Beat two eggs until very light, add one-half cup of flour and one-half
teaspoon of salt and beat again; then add one cup of milk slowly, and
beat thoroughly. Heat a generous quantity of butter in a frying-pan and
pour all the batter into this at one time; place on a hot stove for one
minute; then remove to a brisk oven; the edges will turn up on sides of
pan in a few minutes; then reduce heat and cook more slowly until light,
crisp and brown, about seven minutes. Take it out, slide it carefully on
a hot plate, sprinkle plentifully with powdered sugar and send to the
table with six lemon slices.
GERMAN PANCAKES, No. 3
Beat the yolks of four eggs until very light, then add one-half cup of
milk and stir in three-quarters cup of sifted flour, one-eighth
teaspoon of baking-powder, a pinch of salt, and lastly, just before
frying, add the stiffly-beaten whites of eggs and mix well together. Put
on fire an iron skillet with a close-fitting top; heat in two
tablespoons of rendered butter; when very hot, pour in enough of the
batter to cover the bottom of the skillet, cover at once with the top,
and when the pancake is brown on one side, remove the top and let it
brown on the other side. Take it up with a perforated skimmer, lay on a
plate and sprinkle with powdered sugar and some lemon juice. Serve at
once. Pancakes must only be made and fried when ready to be eaten, as
they fall from standing.
Soak stale bread overnight in sour milk, mash the bread fine in the
morning, and put in one-half teaspoon of salt, two eggs, two teaspoons
of baking soda, dissolved in hot water, and thicken with finely sifted
RICE PANCAKES OR GRIDDLE CAKES
Boil in a double boiler one pint of milk, three tablespoons of rice and
two tablespoons of granulated sugar. It will take from fifty to sixty
minutes for the rice to be thoroughly cooked, and the mixture to
thicken. Remove from the fire and when a little cool, add one tablespoon
of vanilla and the yolk of egg into which one tablespoon of flour has
been smoothly stirred. Mix all thoroughly together, then pour, by
spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and
turn over, and brown on the other.
Half a loaf of bread, which has been soaked and pressed, two eggs;
one-half cup of sugar, one-fourth cup raisins, one tablespoon of
cinnamon, and one-fourth cup of almonds pounded fine. Beat whites to a
froth and add last. Drop by tablespoonful and fry. Serve with stewed
fruit. Pieces of stale bread can be used. Soak in tepid water. Squeeze
water thoroughly from bread and make as directed.
Peel six large potatoes and soak several hours in cold water; grate,
drain, and for every pint allow two eggs, about one tablespoon of flour,
one-half teaspoon of salt, a little pepper; a little onion juice may be
added if so desired. Beat eggs well and mix with the rest of the
ingredients. Drop by spoonfuls on a hot greased spider in small cakes.
Turn and brown on both sides. Serve with apple sauce.
When eggs are very expensive the cakes can be made with one egg. When
required for a meat meal, the pancakes may be fried in drippings; the
edges will be much more crisp than when fried in butter, which burns so
Made just as pancakes, only baked in the oven in a long cake pan with
plenty of butter or drippings under and above.
SOUR MILK PANCAKES
Mash fine and dissolve one level teaspoon of baking-soda in three cups
of sour milk; beat one egg well; then put in a little salt and one-half
cup of flour; stir in the milk, make a smooth batter, and last stir in
one tablespoon of syrup. Bake on a hot griddle.
Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup
of flour, until smooth; add one cup of cold milk gradually, then fold in
the beaten whites. Heat pan, add two tablespoons of butter and when hot
pour in pancake; let cook slowly and evenly on one side, finish baking
With a fork beat up one egg, one-half teaspoon of salt, add one cup of
water and one cup of sifted flour, beat until smooth. Grease a
frying-pan very slightly with butter or oil, pour in two tablespoons of
the batter, tilting the pan so as to allow the batter to run all over
the pan. Fry over a low heat on one side only, turn out the semi-cooked
cakes on a clean cloth with the uncooked side uppermost; let cool.
Prepare a filling as for cheese kreplich, using one-half pound of
potcheese, a piece of butter size of an egg, add one egg, pinch of salt,
a little cinnamon and sugar to taste and grated peel of a lemon. Spread
this mixture on the cooled dough, fold over and tuck the edges in well.
Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil
or butter. These blintzes are served hot.
These little pancakes may be filled with the fruit filling in following
recipe; or with a poppy seed filling using one cup of seed and adding
one cup of sugar, moistening with one-half cup of water. The recipe
given for the dough makes only six blintzes and where more are required
double or triple the quantities given to make amount desired.
For Purim, fold blintzes in triangular shapes. Fry as directed.
Make dough as directed for cheese blintzes. Filling may be made of force
meat, highly seasoned; fry in hot fat, or filling may be made of
one-half pound of apples, peeled and cored and then minced with one
ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of
cinnamon, juice of one-half lemon; mix well and bind with the beaten
white of egg.
Spread either of these mixtures on the dough, fold over and tuck edges
in well. Fry in plenty of oil or fat.
Sprinkle those containing the fruit mixture with sugar and cinnamon.
These may be served either hot or cold.
Mix and sift one and one-third cups of flour, two teaspoons of
baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of
milk or water gradually, and one egg; well beaten. For fruit batter add
a little sugar, for vegetables pepper and salt.
Stir three eggs until very light, then stir in one cup of sweet milk,
then sift in three cups sifted flour; beat for ten minutes, then add
three teaspoons of baking-powder and fry by spoonfuls in hot oil.
One-half this amount will be sufficient for three persons.
Serve with any sweet sauce.
Choose four sour apples; pare, core and cut them into small slices. Stir
into fritter batter and fry in boiling hot fat or oil. Drain on paper;
sprinkle with powdered sugar and serve.
Soak slices of pineapple in sherry or white wine with a little sugar and
let stand one hour. Drain and dip slices in batter and fry in hot oil.
Drain on brown paper and sprinkle with powdered sugar.
Fresh pears, apricots and peach fritters made the same as pineapple
fritters. Bananas are cut in slices or mashed and added to batter.
Yolks of two eggs beaten with two spoons of sugar, stir into this the
juice of quarter of a lemon and just enough flour to thicken like a
batter; add the beaten whites and dip in one slice of orange at a time,
take up with a large kitchen spoon and lay in the hot oil or
butter-substitute and fry a nice brown. Sprinkle pulverized sugar on
Sift three cups of flour in a bowl, pour in two scant cups of sour milk,
beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of
three eggs, mix well, then add the stiffly-beaten whites of the eggs and
one level teaspoon of soda sifted with one teaspoon of flour. Mix well
and fry at once in very hot butter or butter-substitute. Baste the
grease over them with a spoon until they are nicely browned. Serve with
Put in a deep skillet on the fire one cup of water, one-fourth cup of
fresh butter; when it comes to a boil, stir in one cup of sifted flour
and continue stirring until the dough leaves the side of the skillet
clean. Remove from the fire and when cool break in three eggs, one at a
time, stirring continually. Add a little salt. Mix all well, then drop
pieces about the size of a walnut into plenty of boiling butter or
Crisco and fry a light brown. Drain, make an opening in each, fill with
preserves and sprinkle with sugar; serve at once.
Cook the vegetables thoroughly; drain them, chop fine and add to the
batter. Drop in boiling hot fat, drain and dry on paper.
Grate two cups of corn from the cob. Ears that are too old for eating in
the ordinary method will serve very well for this. Mix with the corn one
egg, beaten light, a cup of sweet milk into which has been stirred a bit
of soda the size of a pea, two teaspoons of melted butter, a pinch of
salt and enough flour to make a thin batter. Beat well together and fry
on a griddle as you would cakes for breakfast.
ERBSEN LIEVANZEN (DRIED PEA FRITTERS)
Boil one cup of dried peas, pass through a hair sieve, pour into a bowl,
add two ounces of butter rubbed to a cream, add also some soaked bread
(soaked in milk), stir all into a smooth paste. Add salt, one teaspoon
of sugar, one yolk and one whole egg; one ounce of blanched and pounded
almonds. If too thick add more egg, if too thin more bread. Fry a nice
Two cups of boiled squash, half a cup of flour, one teaspoon of
baking-powder, one egg and two tablespoons of milk. It is assumed that
the squash has been prepared as a vegetable, with seasoning and a little
butter, and what is here used is a cold, left over portion of the same.
Mix baking-powder with the flour and add to the squash; add milk and
stir all together. Beat egg and stir in. Have hot fat in pan and drop
fritters from spoon into pan. When browned on both sides remove to hot
FRENCH PUFFS (WINDBEUTEL)
Put one cup of water and one-quarter pound of butter on to boil. When it
begins to boil stir in one-quarter pound of sifted flour. Stir until it
leaves the kettle clean, take off the fire and stir until milk-warm,
then stir in four eggs, one at a time, stirring until all used up.
Flavor with the grated peel of a lemon. Put on some rendered butter in a
kettle. When the butter is hot, dip a large teaspoon in cold water and
cut pieces of dough with it as large as a walnut, and drop into the hot
butter. Try one first to see whether the butter is hot enough. Do not
crowd--they want plenty of room to raise. Dip the hot butter over them
with a spoon, fry a deep yellow and sprinkle powdered sugar over them.
Sift about one pint of flour in a bowl, make a depression in the centre;
break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and
one tablespoon of pulverized sugar. Mix this as you would a noodle
dough, though not quite as stiff. Roll out very thin and cut into long
strips with a jagging iron. Fry a light yellow. Roll on a round stick as
soon as taken up from the fat or butter, sprinkle with sugar and
cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the
butter get too brown; if the fire is too strong take off a few minutes.
SNIP NOODLES, FRIED
Sift two cups of flour with three teaspoons of salt in it, make into a
dough by adding enough sweet milk to make soft as biscuit dough. Break
off small pieces and roll between the hands in the shape of croquettes.
Now put one-half cup of rendered butter in a skillet that has a top to
it; when the butter is hot, lay in the pieces of dough (do not put too
many in at one time), throw in one-half cup of cold water, put on the
cover and let cook until the water is cooked out and noodles are brown
on one side. Remove the cover and brown on the other side.
Make a noodle dough with as many eggs as desired, roll out somewhat
thin, cut in strips four inches long by one inch wide.
Have a skillet half full of boiling hot chicken fat; drop in the strips,
a few at a time, baste with the hot grease until brown on both sides.
Remove to a platter, sprinkle generously with powdered sugar and
cinnamon, and serve.
Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon
of sugar with one egg. Add one tablespoon of cream, one teaspoon of
brandy and flour to make stiff dough. Work the whole together with a
spoon until the flour is incorporated with the other ingredients and you
have a dough easily handled. Break the dough in pieces about the size of
a walnut; roll each piece out separately just as thin as possible
without tearing (the thinner the better), make three lengthwise slashes
in the centre of each piece of dough after rolling out.
Heat a large deep skillet about half full with boiling hot butter or
Crisco, drop in the snowballs, not more than three at one time, brown
quickly on one side, then on the other, turn carefully with a perforated
skimmer as they are easily broken. Remove to a platter, sprinkle with
powdered sugar and cinnamon and a few drops of lemon juice.
Blend one pound of good light dough with two eggs, six ounces of butter,
and add as much flour as may be needed to make the whole sufficiently
dry. Make it into the shape of a French roll, and cut off rather thin
slices, which should be placed before the fire to rise, and then fried
in oil. Let them drain carefully, and when nearly cold dip each in very
thick syrup flavored with essence of lemon.