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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

*CANDIES AND SWEETS*

 

 

WHITE FONDANT

 

Used as a foundation for all cream candies.

 

Put two and one-half cups of granulated sugar in a saucepan, add

three-fourths cup of hot water and one-half saltspoon of tartar. Stir

until sugar is dissolved, but no longer. Boil without stirring until,

when tried in cold water, it will form a soft ball. Wash down the edges

of the pan with the finger first dipped in cold water, as the sugar

boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat

with a wooden spoon until white and creamy. As soon as large lumps

appear, it should be kneaded with the hands until smooth. Place in bowl

and cover with waxed paper, let it stand overnight in a cool place. If

covered and kept in a cool place this will keep for days. Form into

bonbons, color and flavor any desired way; dip in melted chocolate, to

which has been added a small piece of wax or paraffine. In fact the

bonbons may be used in any desired way.

 

 

DIVINITY

 

Boil two cups of granulated sugar, one-half cup of corn syrup and

one-half cup of water until it will thread. Beat into the stiff whites

of two eggs; add one cup of nuts. Beat until cool and thick. Pour out,

cool, and when set, cut into squares.

 

 

FUDGE

 

Boil together two cups of granulated sugar, one-eighth teaspoon of salt

and one cup of milk or cream, until when tried in cold water, it will

form a soft ball (about eight minutes). Add one-half a cake of Baker's

chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat

until smooth and creamy; pour into greased pans; cool and cut in

squares.

 

 

PINOCHE

 

Take one cup of (packed) medium brown sugar, one-quarter cup of cream,

one-third cup of nut meats, one-quarter pound pecans, weighed in shell,

and one-third pound hickory in shell. Cook sugar and cream to soft ball

test. Cool until you can bear your hand on bottom of pan. Stir until it

begins to thicken, add chopped nuts; and when it is too thick to pour

easily, spread quickly on a buttered pan, cut in squares and cool.

 

 

FRUIT LOAF

 

Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half

cup figs or dates, add enough honey or corn syrup to make a stiff loaf,

about two tablespoons. Place in ice-box for one hour, slice and serve in

place of candy, rolling each slice in cornstarch.

 

 

GLACE FOR CANDIES

 

Boil one pound of sugar with one-half pint of water until it ropes; then

add one-half cup of vinegar and boil until it hardens. Dip in fruit,

orange slices, nuts or green grapes with stems on, and put aside on a

buttered platter to set.

 

 

ORANGE CHIPS

 

Can be made after the fruit has been used. Halve, scoop out, then scrape

inside; lay the peel in salt water overnight. Make syrup of two cups of

sugar and one cup of water. When boiled thick, cut orange-peel in small

strips and drop them into boiling liquid, letting them remain about ten

minutes. Remove strips carefully, spreading them on waxed paper to dry.

 

Grape-fruit rind may be used as well as that of oranges.

 

 

CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS

 

Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup

of water. Pit some cherries, or prepare any desired fruit, and string

them on a thread, then dip them in the syrup; suspend them by the

thread. When pineapples are used, slice them crosswise and dry them on a

sieve or in the open air; oranges should be separated into sections and

dried like pineapple.

 

 

STUFFED DATES

 

Make a cut the entire length of dates and remove stones. Fill cavities

with English walnuts, blanched almonds, pecans or with a mixture of

chopped nuts, and shape in original form. Roll in granulated sugar or

powdered sugar and serve on small plate or bonbon dish.

 

 

DATES STUFFED WITH GINGER AND NUTS

 

Remove the stones from choice dates, and chop together equal measures of

preserved ginger and blanched nuts chopped, (hickory, pecan, or

almond). Mix with fondant or a paste of confectioner's sugar and ginger

syrup. Use only enough fondant or paste to hold the ingredients

together. With this mixture fill the open space in the dates, cover

securely, and roll in granulated sugar.

 

 

DATES STUFFED WITH FONDANT

 

Fill with fondant, letting it project slightly, and insert in it a pecan

or half a walnut. Roll in granulated sugar.

 

 

STUFFED FIGS

 

Cut a slit in the side of dried figs, take out some of the pulp with the

tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup

of finely-chopped crystallized ginger, a teaspoon of grated orange or

lemon rind and a tablespoon of lemon juice. Fill the figs with the

mixture, stuffing them so that they look plump.

 

 

STUFFED PRUNES

 

Take one pound of best prunes, stone and soak in sherry for about an

hour (do not cover with the wine). Fill prunes with one large browned

almond and one-half marshmallow or with another prune, roll in

granulated sugar, and when all are finished, put in oven for two or

three minutes.

 

 

FROSTED CURRANTS

 

Pick fine, even, large bunches of red currants (not too ripe) and dip

each bunch, one at a time, into a mixture of frothed white of egg, then

into a thick, boiled sugar syrup. Drain the bunches by laying on a

sieve, and when partly dry dip again into the boiled syrup. Repeat the

process a third time; then sprinkle powdered sugar over them and lay on

a sheet of paper in a slightly warm oven to dry. Used on extra occasions

for ornamenting charlottes, cakes, creams, etc.

 

 

 

 

*BEVERAGES*

 

 

All drinks contain a large proportion of water which is the beverage

nature has provided for man. Water for hot drinks should be freshly

boiled, freshly drawn water should be used for cold drinks.

 

 

COFFEE

 

Coffee should be bought in small quantities and kept in air-tight cans,

and freshly ground as needed. To have perfect coffee, use an earthen or

china pot, and have the water boiling when turned onto the coffee. Like

tea, the results will not be right if the water is allowed to fall below

the boiling point before it is used. Have the coffee ground to a fine

powder in order to get its full flavor as well as strength.

 

 

BOILED COFFEE

 

Allow one tablespoon of coffee to each cup of boiling water. Mix coffee

with two tablespoons of cold water. Clean egg shells and put in the pot.

Allow this to come to a boil and add boiling water, bring to a boil and

boil for one minute; add a tablespoon of cold water to assist the

grounds in settling. Stand the pot where it will keep hot, but not boil,

for five minutes; then serve at once, as coffee allowed to stand becomes

flat and loses its aroma. Most cooks use a clean shell or a little of

the white of an egg if they do not use the whole. Others beat the whole

egg, with a little water, but use only a part of it, keeping the rest

for further use in a covered glass in the ice-chest. Cream is usually

served with coffee, but scalded milk renders the coffee more digestible

than does cream. Fill the cup one-fourth full of hot scalded milk; pour

on the freshly made coffee, adding sugar.

 

 

FILTERED COFFEE

 

Place one cup of finely ground coffee in the strainer of the percolator;

place the strainer in the pot and place over the heat. Add gradually six

cups of boiling water and allow it to filter. Serve at once.

 

 

TURKISH COFFEE

 

For making this the coffee must be pulverized, and it should be made

over an alcohol lamp with a little brass Turkish pot. Measure into your

pot as many after-dinner coffee cups of water as you wish cups of

coffee. Bring the water to a boil and drop a heaping teaspoon of the

powdered coffee to each cup on top of the water and allow it to settle.

Add one, two or three coffeespoons of powdered sugar, as desired. Put

the pot again over the flame; bring the coffee to a boil three times,

and pour into the cups. The grounds of the coffee are of course thick in

the liquid, so one lets the coffee stand a moment in the cup before

drinking.

 

 

FRENCH COFFEE

 

Have your coffee ground very fine and use a French drip coffee-pot.

Instead of pouring through water, pour milk through, brought just to the

boiling point. The milk passes through slowly, and care must be taken

not to let scum form on the milk.

 

 

COFFEE FOR TWENTY PEOPLE

 

Add and mix one pound of coffee finely ground, with one egg and enough

cold water to thoroughly moisten it, cover and let stand several hours.

Place in thin bag and drop in seven quarts of boiling water. Boil five

minutes, let stand ten minutes. Add cream to coffee and serve.

 

After-dinner coffee is made double the strength of boiled coffee and is

served without cream or milk.

 

 

BREAKFAST COCOA

 

Mix two tablespoons prepared cocoa with two tablespoons of sugar and a

few grains of salt, dilute with one-half cup of boiling water to make a

smooth paste, then add one-half cup of boiling water and boil five

minutes, turn into three cups of scalded milk and beat two minutes,

using Dover beater and serve.

 

 

RECEPTION COCOA

 

Stir one cup of boiling water gradually onto two tablespoons of cocoa,

two tablespoons of sugar and one teaspoon of cornstarch, a few grains of

salt (that have been well mixed) in a saucepan; let boil five minutes,

stirring constantly. Heat three cups of milk in a double boiler, add the

cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater

until foamy and serve hot in chocolate cups, with a tablespoon of

whipped cream on top of each cup, or take the cheaper marshmallows,

place two in each cup and fill cups two-thirds full of hot cocoa.

 

 

HOT CHOCOLATE

 

Scrape two ounces of unsweetened chocolate very fine, add three

tablespoons of sugar, small piece of stick cinnamon and one cup of

boiling water; stir over moderate heat until smooth, then add three cups

of hot milk. Return to the fire for a minute, do not let it boil,

remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.

 

 

CHOCOLATE SYRUP

 

Dissolve two cups of sugar in one cup of water and boil five minutes.

Mix one cup of cocoa with one cup of water and add to the boiling syrup.

Boil slowly for ten minutes, add salt; cool and bottle for further use.

This syrup will keep a long time in the ice-chest in summer and may be

used for making delicious drinks.

 

 

CHOCOLATE NECTAR

 

Put into a glass two tablespoons of chocolate syrup, a little cream or

milk and chopped ice, and fill up the glass with soda water,

apollinaris, or milk. Drop a little whipped cream on top.

 

 

ICED CHOCOLATE

 

Follow recipe for boiled chocolate, but do not beat, add one egg, finely

chopped ice and three-fourths cup of milk, put in a bowl and beat

thoroughly with a Dover beater or pour into jar with cover and shake

thoroughly. Serve in tall glasses.

 

 

ICED COFFEE

 

Take boiled coffee, strain, add sugar to taste and chill. When ready to

serve, add one quart of coffee, one-half cup of cream and pour in

pitcher. Serve in tall glasses. Have ready a small bowl of whipped cream

and, if desired, place a tablespoon on top of each glass.

 

 

TEA

 

Scald the tea-pot. Allow one teaspoon of tea to each person, and one

extra. When the water boils, pour off the water with which the pot was

scalded, put in the tea, and pour boiling water over it. Let it draw

three minutes. Tea should never be allowed to remain on the leaves. If

not drunk as soon as it is drawn, it should be poured off into another

hot tea-pot, or into a hot jug, which should stand in hot water.

 

 

TEA (RUSSIAN STYLE)

 

Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons

of tea leaves, pour over it boiling water to one-fourth of the pot, and

let it stand three minutes. Then fill the pot entirely with boiling

water and let it stand five minutes. In serving dilute with warm water

to suit taste, or serve cold, but always without milk. A thin slice of

lemon or a few drops of lemon juice is allowed for each cup. Preserved

strawberries, cherries or raspberries are considered an improvement.

 

 

RUSSIAN ICED TEA

 

Make tea for as many cups as desired, strain and cool. Place in ice-box,

chill thoroughly and serve in tall glass with ice and flavor with loaf

sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon

preserved strawberries, raspberries, cherries or pineapple, or loaf

sugar may be flavored with lemon or orange and packed and stored in jars

to be used later to flavor and sweeten the tea. Wash the rind of lemon

or orange and wipe dry, then rub over all sides of the sugar.

 

 

HOT WINE (GLUEH)

 

Mix one quart claret, one pint water, two cups of sugar, one-half

teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut

thin and in small pieces. Boil steadily for fifteen minutes and serve

hot.

 

 

FRUIT DRINKS

 

The success of lemon-, orange- and pineapple-ades depends upon the way

they are made. It is best to make a syrup, using one cup of granulated

sugar to one cup of water. Put the sugar in cold water over the fire;

stir until the sugar is dissolved; then cook until the syrup spins a

fine thread. Take from the fire and add the fruit juices while the syrup

is hot. If lemonade is desired, lemon should predominate, but orange or

pineapple juice or both should be added to yield the best result. Small

pieces of fresh pineapple, fresh strawberries and maraschino cherries

added at time of serving will make the drink look pretty and will

improve the flavor. Shaved or very finely cracked ice should be used.

 

 

PINEAPPLE LEMONADE

 

Pare and grate a ripe pineapple; add the juice of four lemons and a

syrup made by boiling together for a few minutes two cups of sugar and

the same quantity of water. Mix and add a quart of water. When quite

cold strain and ice. A cherry, in each glass is an agreeable addition,

as are a few strawberries or raspberries.

 

 

QUICK LEMONADE

 

Wash two lemons and squeeze the juice; mix thoroughly with four

tablespoons of sugar, and when the sugar is dissolved add one quart of

water, cracked ice, and a little fresh fruit or slices of lemon if

convenient.

 

If the cracked ice is very finely chopped and put in the glasses just

before serving it will make a better-looking lemonade. When wine is used

take two-thirds water and one-third wine.

 

 

LEMONADE IN LARGE QUANTITIES

 

Take one dozen lemons, one pound of sugar and one gallon of water to

make lemonade for twenty people.

 

 

FRUIT PUNCH FOR TWENTY PEOPLE

 

Take one pineapple, or one can of grated pineapple, one cup of boiling

water, two cups of freshly made tea (one heaping tablespoon of Ceylon

tea, steep for five minutes); one dozen lemons, three oranges sliced and

quartered, one quart bottle apollinaris water, three cups of sugar

boiled with one and one-half cups of water six to eight minutes, one

quart of water, ice. Grate the pineapple, add the one cup of boiling

water, and boil fifteen minutes. Strain through jelly-bag, pressing out

all the juice; let cool, and add the lemon and orange juice, the tea and

syrup. Add apollinaris water just before serving. Pieces of pineapple,

strawberries, mint-leaves or slices of banana are sometimes added as a

garnish.

 

 

MILK LEMONADE

 

Dissolve in one quart of boiling water two cups of granulated sugar, add

three-fourths of a cup of lemon juice, and lastly, one and a half pints

of milk. Drink hot or cold with pounded ice.

 

 

EGG LEMONADE

 

Break two eggs and beat the whites and yolks separately. Mix juice of

two lemons, four tablespoons of sugar, four cups of water and ice as for

lemonade; add the eggs; pour rapidly back and forth from one pitcher to

another and serve before the froth disappears.

 

 

MARASCHINO LEMONADE

 

Take the juice of four lemons, twelve tablespoons of sugar, eight cups

of water, one cup of maraschino liquor and a few cherries.

 

 

ORANGEADE

 

Take four large, juicy oranges and six tablespoons of sugar Squeeze the

oranges upon the sugar, add a very little water and let them stand for

fifteen minutes; strain and add shaved ice and water, and a little lemon

juice.

 

 

CLABBERED MILK

 

One of the most healthful drinks in the world is clabbered milk; it is

far better in a way for every one than buttermilk for it requires no

artificial cult to bring it to perfection. The milk is simply allowed to

stand in a warm place in the bottles just as it is bought, and when it

reaches the consistency of a rich cream or is more like a jelly the same

as is required for cheese, it is ready to drink. Pour it into a glass,

seasoning it with a little salt, and drink it in the place of

buttermilk.

 

 

COLD EGG WINE

 

To each glass of wine allow one egg, beat up, and add sugar to taste.

Add wine gradually and grated nutmeg. Beat whites separately and mix.

 

 

SODA CREAM

 

Take three pounds of granulated sugar and one and one-half ounces of

tartaric acid, both dissolved in one quart of hot water. When cold add

the well-beaten whites of three eggs, stirring well. Bottle for use. Put

two large spoonfuls of this syrup in a glass of ice-water, and stir in

it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be

put in this syrup.

 

 

MULLED WINE

 

Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add

three eggs well beaten with sugar. Heat to a boil a pint of wine, then

add spice and eggs. Stir for three minutes and serve.

 

 

STRAWBERRY SHERBET

 

Crush a quart of ripe strawberries, pour a quart of water over them, and

add the juice of two lemons. Let this stand about two hours, then strain

over a pound of sugar, stir until the sugar is dissolved, and then set

upon ice. You may add one tablespoon of rose-water. Serve with chopped

ice.

 

 

DELICIOUS AND NOURISHING SUMMER DRINK

 

Pare thinly the rind of three large lemons, put it into a large jug with

one pound of raisins stoned and finely chopped, one pound of sugar, and

the juice of the lemons. Add one gallon of boiling water, leave to stand

for five days, stirring well every day. Then strain and bottle for use.

 

 

SHERRY COBBLER

 

It is best to mix this in a large bowl and fill in glasses just before

serving, and put a little of each kind of fruit in each goblet with

pounded ice. To begin with, cut pineapple in slices and quarters, a few

oranges and a lemon, sliced thin; one cup of powdered sugar and one

tumbler of sherry wine. A few berries, such as black and red

raspberries, and blackberries are a nice addition. Cover the fruit with

the sugar, laid in layers at the bottom of your bowl with pounded ice;

add the wine and twice as much water as wine; stir all up well before

serving.

 

 

CLARET CUP

 

Squeeze into a glass pitcher the strained juice of one and one-half

lemons, add two tablespoons of powdered sugar, one tablespoon of red

curacao; then pour in three cups of claret, and one cup of apollinaris

water. Mix thoroughly, add a few slices of orange or pineapple, or both,

and a few maraschino cherries. Cut the rinds from two cucumbers without

breaking them, hang them on the inside of the pitcher from the top; drop

in a good-sized lump of ice and serve at once in thin glasses. Place a

bunch of mint at the top of the pitcher.

 

 

CORDIAL

 

Two quarts of water and two and three-quarter pounds of sugar. Boil

thirty minutes. Take off stove and add one quart of alcohol. Color and

flavor to taste.

 

 

EGG-NOG

 

Separate the whites and yolks of the eggs. To each yolk add one

tablespoon of sugar and beat until very light. Beat whites to a stiff

froth. One egg is required for each glass of egg-nog. Add two

tablespoons of brandy or rum, then one-half cup of milk or cream to each

glass, lastly the whites of the eggs. Pour in glass, put a spoon of

whipped cream over and grated nutmeg on top.

 

 

UNFERMENTED GRAPE JUICE

 

Wash and stem ten pounds of Concord grapes, put them in a preserving

kettle and crush slightly. Bring to the boiling point and cook gently

for one-half hour. Strain through cheese-cloth or jelly bag, pressing

out all the juice possible; return to fire and with two pounds of sugar

conk for fifteen minutes; strain again, reheat and pour into sterilized

bottles thoroughly heated. Put in sterilized corks and dip the necks of

the bottles in hot sealing-wax. If you can get the self-sealing bottles,

the work of putting up grape juice will be light. Sterilize bottles and

corks.

 

 

OTHER FRUIT JUICES

 

Raspberry, blackberry and strawberry juice may be made by following the

recipe for grape juice but doubling the quantity of sugar. For currant

juice use four times as much sugar as for grape juice.

 

 

FRUIT SYRUPS

 

Fruit syrups may be made like fruit juices, only using more sugar--at

least half as much sugar as fruit juice.

 

 

RASPBERRY VINEGAR

 

Put two quarts of raspberries in a bowl and cover them with two quarts

of vinegar; cover and stand in a cool place for two days. Mash the

berries; strain the vinegar through cheesecloth; pour it over two quarts

of fresh raspberries; let stand for another two days; strain and put in

a preserving kettle with sugar, allowing a pound of sugar to a pint of

juice. Heat slowly, skimming when the vinegar begins to boil. Boil

twenty minutes and put in sterilized bottles. Serve as a drink, using

two tablespoons to a glass of water.

 

 

BLACKBERRY WINE

 

Measure your berries and bruise them; to every gallon add one quart of

boiling water; let the mixture stand twenty-four hours (stirring

occasionally), then strain off all the liquor into a cask; to every

gallon add two pounds of sugar; cork tightly and let stand till the

following October.

 

 

BLACKBERRY CORDIAL

 

Simmer the berries until they break, then strain and to each quart of

juice add one pound of sugar. Let this dissolve by heating slowly, then

add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,

allspice. Simmer altogether twenty minutes. Bottle and seal.

 

 

CHERRY SYRUP

 

Mash and pound the cherries until the stones are all broken, then press

through a cloth. Use a pound of sugar to a quart of juice; boil, skim

and bottle. When cold, seal.

 

 

CHERRY BRANDY

 

To one gallon of brandy allow two quarts of cherries. Mash and pound

them until all the stones are broken, put in the brandy and add a pound

of cut loaf sugar. Set in the sun for two or three weeks, shake daily,

strain and bottle.

 

 

CHERRY BOUNCE

 

The little wild cherry is excellent for this purpose, as the stone

kernels contain alcohol. Wash carefully, sugar plentifully, and add

whole spice, cloves (with the heads removed) and stick cinnamon. Fewer

cloves than the other spices. Get good whiskey and allow one-half as

much cherries as whiskey. To a quart bottle allow scant half pint

sugared cherries to one and one-half pints of whiskey. Bottle and seal.

Let stand at least two months. Open, shake bottle well and taste, and if

necessary add more sugar. Seal again, and let stand another month. Is

not good under three months and the older it gets the finer it becomes.

 

 

CIDER EGG NOG

 

Break six eggs, put the yolks in one dish, the whites in another. To

each yolk add a tablespoon of granulated sugar, beat the yolks and sugar

to a foam; then flavor with a little grated nutmeg, stirring it well

through the mixture; then add a half pint of hot sweet cider to each

egg, beat it well through and pour into a hot punch bowl. Beat the

whites of the eggs to a stiff froth with a little sugar and cover the

surface of the punch. Serve in cups.

 

 

TOM AND JERRY (Non-Alcoholic)

 

Beat six eggs and six tablespoons of sugar to a stiff froth, add four

cups of unfermented grape juice and the same amount of sweet cider. Have

two porcelain pitchers as hot as possible, pour the mixture into one of

them. Then pour the mixture back and forth from one pitcher to the other

five or six times, and pour the foaming beverage into hot cups and

serve.

 

 

HOT MILK PUNCH

 

Beat one egg to a stiff froth with two tablespoons of sugar; add to it

two tablespoons of home-made grape wine; stir all well together, put in

a large drinking glass and fill with hot milk. Grate a little nutmeg on

the top and serve.



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