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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






Take two cups of milk, two eggs or the yolks of three eggs, two

tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on

to heat in a double boiler. Beat the eggs thoroughly with the sugar;

into them pour the hot milk, stirring to prevent lumps. Return all to

the double boiler and cook until the custard coats the spoon, but no

longer. If the mixture should curdle, set the boiler in a pan of cold

water and beat with a wire egg-beater until smooth. When the steam

passes off add the vanilla, or other flavoring.


In the winter, when eggs are expensive, the custard may be made with one

egg and one heaping teaspoon of cornstarch dissolved in a little cold



If desired, the whites of the eggs may be beaten separately and added to

the custard after it is cold or beaten with sugar into a meringue.





Melt one-half cup of sugar until it is light brown in color, add four

cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter

teaspoon of salt, one teaspoon of vanilla and bake in cups as directed

for cup custard. Serve with caramel sauce.





Stir until quite light four eggs, yolks and whites, and four tablespoons

of sugar; have ready four cups of scalded milk; mix, add pinch of salt

and one teaspoon of good vanilla; pour into cups and place cups into pan

of boiling water. Put into oven and bake exactly twenty-five minutes.





Beat yolks of three eggs, three tablespoons of sugar till light,

dissolve one heaping tablespoon of grated unsweetened chocolate, one

tablespoon of sugar and one of hot water. When dissolved, add slowly one

pint of milk heated to boiling, pour this hot mixture over the beaten

eggs and sugar, cook in double boiler, stirring constantly till it

thickens; when cool, flavor with vanilla, and place on ice. When ready

to serve, half-fill small punch glasses with the custard, heap over

them sweetened whipped cream, flavored; putting on top of each glass,

and serve cold.





Take one quart of milk, one and one-half cups of sugar, seven heaping

tablespoons of cocoa, six level tablespoons of cornstarch, one

tablespoon of vanilla; place milk and sugar up to boil, when boiling,

add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in

cold water, let come to a boil, remove from fire and add the vanilla;

then place in mold and allow to get cold. Serve with whipped cream.





Heat one quart of milk to boiling point. Dissolve four large tablespoons

of cornstarch in a quarter cup of cold milk. Beat two whole eggs with

one-half cup of sugar until light, and add a tiny pinch of salt. When

the milk begins to boil, add a piece of butter, size of a hickory nut,

then pour it over the well-beaten eggs and sugar, mix well, and put back

on the stove. Stir until it begins to boil, then stir in the dissolved

cornstarch until the custard is very thick. Remove from the fire, flavor

with vanilla or lemon, pour into a mold, and set on ice till very cold

and firm. Serve with cream.





Beat light the yolks of three eggs with one-quarter cup of sugar. Scald

a pint of milk, beat up the whites of three eggs very stiff and put them

into the boiling milk, a spoonful at a time. Take out the boiled whites

and lay them on a platter; now pour the hot milk gradually on the beaten

yolks, when thoroughly mixed, return to the fire to boil. When it begins

to thicken remove. When cool, flavor with vanilla or bitter almond. Pour

into a deep glass dish; put the whites on top, and garnish with jelly or

candied fruit. Eat cold.





Take a half-pint glass of red raspberry or currant juice and mix it with

a quarter cup of sugar. Beat the whites of four eggs to a stiff froth

and add gradually a quarter cup of powdered sugar. Press the raspberries

through a strainer to avoid seeds and by degrees beat the juice with the

sugar and eggs until so stiff that it stands in peaks. Chill it

thoroughly and serve in a glass dish half filled with cold whipped

cream. Heap on the mixture by the spoonful, like floating island. If

currant juice is used it will require a pint of sugar.





Take one cup of currant juice, sufficiently sweetened, and a pinch of

salt. Let this boil and add to it enough cornstarch to render it

moderately thick and then boil again for ten minutes. It should be eaten

cold with cream. (About one-quarter cup of cornstarch dissolved in cold

water will be sufficient to thicken.)





Peel and grate one large sour apple, sprinkling over it three-fourths

cup of powdered sugar as it is grated to keep it from turning dark. Add

the unbeaten whites of two eggs; beat constantly for half an hour;

arrange mound fashion on a glass dish with cold boiled custard around






Stir together and whip one pint of double cream and one pint of grape

juice or grape jelly melted, this must be whipped to a froth. Drain if

needed. Put in cups and set on ice for several hours. Serve with lady






Soak one-half pound of prunes in cold water overnight. In the morning

let them simmer in this water until they are very soft. Remove stones

and rub through strainer. Add one-half cup of sugar and cook five

minutes or until the consistency of marmalade. When the fruit mixture is

cold, add the well-beaten whites of three eggs and one-half teaspoon of

lemon juice; add this gradually, then heap lightly in buttered dish and

bake twenty minutes in a slow oven. Serve cold with thin custard or






Beat four eggs light with one cup of sugar. Add one cup of cooked rice,

two cups of sweet milk, juice and rind of one lemon, one-half teaspoon

of cinnamon. Pour in pudding-pan and place in a pan filled with hot

water; bake until firm in moderate oven. Serve with lemon sauce.





Heat a little more than a pint of sweet milk to the boiling point, then

stir in gradually a little cold milk in which you have rubbed smooth a

heaping tablespoon of butter and a little nutmeg. Let this just come to

a boil, then pour into a buttered pudding-dish, first adding one cup of

stewed prune with the stones taken out. Bake for fifteen to twenty

minutes, according to the state of oven. A little cream improves it when

it is served in the saucers.





Soak four tablespoons of tapioca overnight in one quart of sweet milk.

In the morning beat the yolks of three eggs with one cup of sugar. Put

the milk and tapioca on in a double boiler, adding a pinch of salt; when

this comes to boiling point stir in the eggs and sugar. Beat the whites

to a stiff froth and stir quickly and delicately into the hot mixture.

Flavor with vanilla. Eat cold.





To one pint of rich thick cream add one-quarter of a pound of powdered

sugar and one-half teaspoon of vanilla.


Put in a large platter in a cool place and whip with a wire egg-whip

until perfectly smooth and velvety. Set on ice until wanted. In the

summer set the cream on ice before whipping. A good plan is to set the

bowl in another one filled with ice while whipping.





Line the edges of a mold or a large glass dish with lady fingers and

fill up with whipped cream. Ornament with macaroons and candied fruit.

Serve cold.





Cut up into small pieces different kinds of fruit; then chop up nuts and

marshmallows (not too fine). Mix these and sugar, not allowing it to

draw too much juice. Flavor with sherry, if you like. Serve

individually, putting whipped cream on the top with a cherry.





Fill a glass bowl with alternate layers of macaroons and lady fingers,

sprinkle a layer of finely-chopped nuts over the cake, then a layer of

crystallized cherries.


Boil one cup of wine, one cup of sugar and one-half cup of water

together until syrupy and thick, pour it over the contents of the bowl,

let this cool, then place a thick layer of thickly-whipped sweetened and

flavored cream over all. Serve very cold.





Take out the kernels of half a pound of pistachio nuts and pound them in

a mortar with one tablespoon of brandy. Put them in a double boiler with

a pint of rich cream and add gradually the yolks of three eggs, well

beaten. Stir over the fire until it thickens and then pour carefully

into a bowl, stirring as you do so and being careful not to crack the

bowl. (Put a silver spoon into the bowl before pouring in the cream, as

this will prevent it cracking). When cold, stick pieces of the nuts over

the cream and serve.





Cut stale sponge cake into thin slices, spread with jelly or preserves,

put two pieces together like sandwiches and lay each slice or sandwich

on the plate on which it is to be served. Wet each piece with wine, pour

or spread a tablespoon of rich custard over each piece of pudding, and

then frost each piece with a frosting and put in a moderate oven for a

few minutes. Eat cold.





Core and peel apples, take top off, chop the top with almonds, citron

and raisins; butter your pan, fill apples, sugar them and pour over a

little wine, bake until tender; when cool add four yolks of eggs beaten

with one cup of sugar, then last, add beaten whites and eight lady

fingers rolled, and juice of one whole lemon; pour over apples, bake.

Eat cold.





Soak two cups white figs overnight. In the morning boil slowly until

tender, add two cups of sugar and boil until a thick syrup is formed.

Line a dish with sponge cake or lady fingers; pour the figs in the

centre and cover with whipped cream that has been sweetened and

flavored. Decorate with candied cherries or angelica.





Into a champagne-glass put large strawberries, halved and sugared, and

an equal amount of marshmallows halved. Place on top a mass of whipped

cream, already sweetened and flavored then a single strawberry, sprinkle

with shelled pecans.





Make a rich custard of four eggs, one cup of granulated sugar and one

quart of milk to which has been added one teaspoon of cornstarch. Let

this cook in double boiler, stirring constantly, until the custard is

very thick. Cool.


Soak one-half pound of macaroons in sherry wine, blanch and chop

one-quarter pound of almonds, cut fine one-quarter pound of dried figs;

one-quarter pound of crystallized cherries and one-half pound of lady

fingers are required as well.


Line a deep glass bowl with the lady fingers cut in half, add macaroons,

fruit and almonds in layers until all are used. Then pour the boiled

custard over all. Set on ice and when cold, fill the bowl with whipped

cream that has been sweetened and flavored with vanilla. Decorate with a

few cherries.





One-half cup of butter creamed with one-half cup of confectioner's

sugar, three whole eggs added, one at a time, beat these all for twenty

minutes, add one-half pound of chopped nuts, one tablespoon mocha

essence or one square of bitter chocolate melted, or one teaspoon of



Grease a spring form, put two dozen lady fingers around the edge, at the

bottom put one dozen macaroons, then add the filling and let this all

stand for twenty-four hours in ice-box. When ready to serve, pour

one-half pint of cream, whipped, over all and serve.





Boil one cup of milk and when boiling stir in quickly one-half cup of

sifted flour and work smooth until all lumps are out and it is the

consistency of soft mashed potatoes. Stir all the while over fire. When

smooth remove from stove and while yet warm break in, one by one, yolks

of three eggs, a pinch of salt, then the beaten whites of three eggs.

Bake in well-buttered hot square pans, in very hot oven, from fifteen to

twenty minutes. Serve as soon as done with jelly or preserves. If batter

is not thick enough a little more flour must be added to the milk.





Beat the yolks of four eggs until very light, add the stiffly-beaten

whites and then stir in two cups of milk, add a pinch of salt, three

tablespoons of fresh butter melted, and five level tablespoons of flour

that have been wet with a little of the milk from the pint, stir well

together and divide equally between cups. Butter the cups before pouring

in the mixture. Bake in hot oven until brown (generally twenty minutes).

Turn out carefully in the dish in which they are to be served, and pour

over them the following:





Put on to boil one and one-half cups of water with juice of two lemons,

sweeten to taste, add a few small pieces of cinnamon bark; when boiling

stir in three teaspoons of cornstarch that have been dissolved in a

little cold water. Boil a few minutes, then pour over the well-beaten

yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites

of eggs, and pour over and around puffs when cold. Serve cold.





Cream one cup of butter until soft, add two cups of sifted flour, mix

well, and add just enough sweet cream to make a nice dough, not too

soft. Roll thin, cut in long strips or squares, bake in long pans in a

moderately hot oven. When light brown, draw to the door of the oven,

sprinkle with powdered sugar and let stand a few minutes longer in the






Prepare one cup berry juice and sweeten to taste. Have ready a scant

half teacup of sago soaked one hour in water enough to cover. Boil the

sago in the fruit juice until thick like jelly. Beat up the whites of

two eggs and add to the sago while hot and remove immediately from the

stove. Mold and serve with cream or berry juice.


This mold can be made with any kind of fruit juice preferred





Soak three-quarter cup of tapioca and boil it in one quart of water

until clear, sweetening to taste. Pare and core six apples and place

them in a baking dish. Fill the cores with sugar, pour the tapioca

around them and grate a little nutmeg over the top. Cover and bake until

the apples are soft Serve with cream.





Grate some stale rye bread and take a bunch of rhubarb; cut fine without

peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,

and pour boiling water over to cover. While that is steeping, grate the

rye bread and butter pudding-form well, and put crumbs all over the pan

about one-quarter inch deep, then add one-half the rhubarb that has been

well drained of the water; season with brown sugar, cinnamon, nuts and

any other seasoning you like; then some more crumbs, and other one-half

of rhubarb, and season as before the top crumbs, put flakes of butter

all over top; bake until done.





Pare a number of peaches and put them whole into a baking-tin, together

with layers of bread crumbs and sugar and add a few cloves. Bake until

the top is brown. Serve with hot butter sauce or cream.





Boil one pound of chestnuts fifteen minutes. Shell and skin them, then

put back on stove with a cup of milk and boil till tender. Rub through a

colander. Butter a mold, line it with the pulp, then add a layer of

apple sauce that has been colored with currant jelly, then another layer

of chestnuts, and again apple sauce. Squeeze lemon juice over all, and

bake in a moderate oven. Turn out on a platter and serve with whipped

cream colored with currant jelly.





To one quart of milk add one-half cup of farina, salt, and a small piece

of butter. Boil in a double boiler until thick. Beat the yolks of four

eggs with four tablespoons of white sugar, and add this just before

taking off the fire. Stir it thoroughly, but do not let it boil any

more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth

with pulverized sugar. After the eggs have been whipped, butter a

pudding dish, put in part of the custard, in which you have mixed the

whites (If you have any extra whites of eggs beat and use them also),

then a layer of stewed or canned peaches; cover with the remaining

custard and bake. Eat with rum sauce.





One and one-half pints of milk with nine level tablespoons of sugar,

five bitter and five sweet almonds chopped fine, brought to boiling

point, and twelve level tablespoons of farina dropped in slowly and

stirred constantly. Cook for twelve minutes, add vanilla to taste, then

add slowly the beaten whites of five eggs. Put it in a form and when

cold serve with a fruit sauce.





To three cups of milk, add half a cup of rice, which you have previously

scalded with hot water. Boil in a double boiler until quite soft. Beat

the yolks of three eggs with three tablespoons of white sugar, add this

just before taking it off the fire. Stir it thoroughly with a wooden

spoon, but do not let it boil any more. Add salt to the rice while

boiling, and flavor with vanilla. Beat the whites of the eggs with

powdered sugar to a stiff froth, and after putting the custard into the

pudding dish in which you wish to serve it, spread with the beaten

whites and let it brown slightly in the oven.





Take one quart of milk, one teaspoon of salt, one cup of sugar and two

well-beaten eggs. Heat this and then pour in slowly one cup of cream of

wheat or farina, stirring constantly. Boil fifteen minutes; then butter

a deep pudding dish and put in a layer of stewed prunes--that have been

cut up in small pieces with a scissors; on the bottom, over this, pour a

layer of the above, alternating in this order until all has been used.

Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened,

is a delicious sauce for this.





Pare, quarter, core and slice four medium-sized apples. Melt one-quarter

cup of butter and pour it with the juice of half a lemon over one cup of

bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half

lemon and one-quarter cup of sugar together. Butter a baking dish; put

in alternate layers of apple and bread crumbs, sprinkling the apples

with the sugar mixture, and making the last layer of crumbs. Pour

one-quarter cup of boiling water on before adding the last layer of

crumbs; cover and bake for thirty minutes or until the apples are soft;

then uncover and brown the crumbs. Serve with cream or with soft custard

or lemon sauce. If desired for a meat meal, substitute chicken-fat for

butter and use lemon sauce.





Take four cups of raw apples cut in small pieces, two cups of bread

crumbs, one-half cup of hot water, two teaspoons of butter, two

teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple

in a well-buttered pudding dish; then a layer of crumbs. Mix the honey

and hot water. Pour part of this over the crumbs, sprinkle with cinnamon

and dot with a few bits of butter. Fill the dish with alternate layers

of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover

and bake forty-five minutes. Serve with cream.





Take one cup of grated bread crumbs, soak it in one pint of sweet milk;

then break three eggs; separate the whites, add to the yolks one cup of

sugar and a small piece of butter; beat it well, and squeeze the bread

crumbs out of the milk, and add this to the yolks and flavor with

vanilla. Grease the pans with butter, put the mixture in the pan, and

pour the milk over it; set in the oven to bake until nearly dry, then

add a layer of fresh fruit (apricots or peaches are the best or

strawberry preserves); add the whites of eggs that were beaten stiff.

Serve cold with cream or milk. This can also be served hot.





Soak one and one-half cups of bread crumbs in a pint of sweet milk for

half an hour; separate the whites and yolks of two eggs, setting the

whites in a cool place until needed. Beat the yolks with a half cup of

sugar and add the grated peel of one lemon and stir into the bread

crumbs. Put in some raisins and pour into a greased pudding dish and

bake in a moderate oven, about half an hour. Beat the whites of the eggs

to a stiff froth, adding half a cup of powdered sugar; and spread this

on top of pudding and return to the oven and brown delicately. May be

eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any

kind may be used instead of bread; and ginger bread also is particularly

nice, adding raisins and citron, and spreading a layer of jelly on the

pudding before putting on the icing.





Bring one pint of milk to the boiling point; pour it gradually on

one-half cup of Indian meal, stirring all the while to prevent lumps.

When cool add three eggs well beaten, and one tablespoon of flour,

one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of

cinnamon, pinch of salt and one pint cold milk. Pour into battered

pudding dish and bake an hour and a half. Serve with hot maple sugar or






Yolks of three eggs beaten with one cup of sugar; add one teaspoon of

cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye

bread crumbs added gradually. Mix well and add beaten whites. Bake

slowly. Half an hour before serving, add one cup of claret or white

wine. Serve with sherry wine sauce or whipped cream.





Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of

flour and gradually two cups of milk to make a smooth batter.


Melt one-half cup or a little less of butter in a large shallow

dripping-pan and let it spread all over the pan to grease it well, then

pour one-half cup of butter and one quart of sliced apples to the

batter. Mix and pour into pan or pans not more than three-quarters of an

inch deep and bake in a moderate oven, thirty to forty-five minutes,

until a golden brown. This quantity serves ten people.





Pare four or five large tart apples and cut off the top of each apple to

use as a cover. Now scrape out all the inside, being careful not to

break the apples; mix scrapings with sugar, cinnamon, raisins, a few

pounded almonds and add a little white wine and the grated peel of one

lemon. Fill up the apples with this mixture and put back the top of each

apple, so as to cover each well. Grease a deep dish, set in the apples

and stew a few minutes. In the meantime make a sponge cake batter of

four eggs, one cup of pulverized sugar, one cup of flour and pour over

the apples and bake one-half hour. Eat warm or cold, with or without



Plain baked apples can be substituted for the filled apples.





Take half a pound of suet and chop it to a powder. Soak a loaf of stale

bread, squeeze out the water and add to the suet. Work bread and suet

well with your hands and add two eggs, one cup of sugar, one teaspoon,

of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add

flour enough to work into a huge ball; sift two teaspoons of

baking-powder in flour. Pare about half a peck of cooking pears and cut

in halves, leaving the stems on. Lay half the pears in a large kettle,

put the pudding in centre of the pears, and lay the rest of the pears

all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark

and three tablespoons of syrup. Fill up with cold water and boil half an

hour on top of stove. Then bake for at least three hours, adding water

if needed.





Scrape with a knife six ears of green corn, cutting each row through the

middle. Add two cups of milk, one-half cup of butter, three eggs--the

whites and yolks beaten separately--a little salt and white pepper. Stir

the yolks into the milk and corn, pour into a baking dish, stir in the

whites and bake one and one-half hours.





Scald a pint of crackers or bread crumbs in a quart of boiling milk; add

a piece of butter the size of an egg, a good pinch of salt, four eggs, a

cup and a half of sugar, a little ground cinnamon and a quart of stoned

cherries. Bake in quick oven.





Sprinkle four tablespoons of flour over one and one-half pints

huckleberries and set aside for half an hour. Soak one pint crumbed

bread in one quart milk; add three tablespoons of sugar, pinch of salt,

and the huckleberries. Put all into a greased pudding dish with flakes

of butter on top. Bake forty-five minutes. Serve with hard sauce.





This pudding is economical and dainty if nicely made. Brush small molds

with butter, fill with crumbed bread and dried English currants. Beat

three eggs without separating, add one pint of milk and four tablespoons

of sugar. Pour carefully over the bread and let stand five minutes.

Place molds in baking-pan of boiling water and bake in the oven thirty

minutes, or steam half an hour. Serve with liquid pudding sauce.

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