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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

*MUFFINS AND BISCUITS*

 

 

BAKING-POWDER

 

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.

 

 

BAKING-POWDER BATTERS

 

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.

 

 

BROWN BREAD

 

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.

 

 

CORN BREAD

 

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.

 

 

BRAN BREAD

 

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

moderate oven.

 

 

JOHNNIE CAKE

 

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

hot.

 

 

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

warm.

 

 

GINGERBREAD

 

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.

 

 

BAKING-POWDER BISCUITS

 

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

fifteen minutes.

 

Butter substitutes may be used in place of butter.

 

 

DROP BISCUIT

 

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.

 

 

MUFFINS.

 

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.

 

 

BRAN MUFFINS

 

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

little.

 

 

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.

 

 

GRAHAM MUFFINS

 

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.

 

 

WHEAT MUFFINS

 

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.

 

 

RICE MUFFINS

 

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

three-fourths full.

 

 

GLUTEN GEMS

 

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

twenty minutes.

 

 

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.

 

 

POPOVERS

 

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.

 

 

ONE-EGG WAFFLES

 

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.

 

 

THREE-EGG WAFFLES

 

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.

 

 

DOUGHNUTS

 

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

 

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

powdered sugar.

 

 

CRULLERS

 

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

Crisco.

 

 

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

and peach.

 

Enough for two pies. Drippings and water may be substituted for butter

and milk respectively.

 

 

CINNAMON BUNS

 

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.

 

 

FRUIT WHEELS

 

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.*

 

 

BUCKWHEAT CAKES

 

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.

 

 

BREAD PANCAKES

 

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

flour.

 

 

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.

 

 

GRIMSLICH

 

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.

 

 

POTATO PANCAKES

 

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

readily.

 

 

POTATO CAKES

 

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.

 

 

FRENCH PANCAKE

 

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

in oven.

 

 

CHEESE BLINTZES

 

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.

 

 

SWEET BLINTZES

 

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.

 

 

BLINTZES

 

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.

 

 

FRITTER BATTER

 

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.

 

 

BELL FRITTERS

 

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.

 

 

APPLE FRITTERS

 

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.

 

 

PINEAPPLE FRITTERS

 

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.

 

 

ORANGE FRITTERS

 

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

top.

 

 

MATRIMONIES

 

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

preserves.

 

 

QUEEN FRITTERS

 

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.

 

 

VEGETABLE FRITTERS

 

Cook the vegetables thoroughly; drain them, chop fine and add to the

batter. Drop in boiling hot fat, drain and dry on paper.

 

 

CORN FRITTERS

 

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

brown.

 

 

SQUASH FRITTERS

 

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

platter.

 

 

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.

 

 

SHAVINGS (KRAUS-GEBACKENES)

 

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.

 

 

NOODLE PUFFS

 

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.

 

 

SNOWBALLS (HESTERLISTE)

 

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.

 

 

MACROTES

 

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.



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