Jewish Genealogy in Argentina
The Online Center of Jewish Genealogy in Argentina

Home Researching Find your Relatives More Info Jewish Community Surnames Names Espaņol
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




Soups are wholesome and palatable and should form part of the meal

whenever possible. It is a good plan to have some sort of vegetable or

meat stock always at hand, as this renders the making of the soup both

easy and economical. With milk at hand, cream soups are easily made.





In making soup, bring the cold water in the soup pot with the meat and

bones to a boil slowly, and let it simmer for hours, never boiling and

never ceasing to simmer. If clear soup is not desired soup may be

allowed to boil. Bones, both fresh and those partly cooked, meats of all

kinds, vegetables of various sorts, all may be added to the stock pot,

to give flavor and nutriment to the soup.


One quart of cold water is used to each pound of meat for soup; to four

quarts of water, one each of vegetables of medium size and a bouquet.


Make the soup in a closely covered kettle used for no other purpose.

Remove scum when it first appears; after soup has simmered for four or

five hours add vegetables and a bouquet.


Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,

excepting sage, and tied, makes what is called a bouquet and may be

easily removed from the soup.


Root celery, parsley, onions, carrots, asparagus and potatoes are the

best vegetables to add to the soup stock. Never use celery leaves for

beef soup. You may use celery leaves in potato soup, but sparingly, with

chopped parsley leaves.


Vegetables, spices and salt should always be added the last hour of

cooking. Strain into an earthen bowl and let cool uncovered, by so doing

stock is less apt to ferment.


A cake of fat forms on the stock when cold, which excludes air and

should not be removed until stock is used. To remove fat run a knife

around edge of bowl and carefully remove the same. A small quantity will

remain, which should be removed by passing a cloth, wrung out of hot

water, around edge and over top of stock. This fat should be clarified

and used for drippings. If time cannot be allowed for stock to cool

before using, take off as much fat as possible with a spoon, and remove

the remainder by passing tissue or any absorbent paper over the surface.


Bouillon should always be thickened with _yolks_ of eggs, beat up with a

spoon of cold water. Ordinary beef soup or tomato soup may be thickened

with flour. To do this properly heat a scant spoon of soup drippings,

stir in briskly a spoon of flour, and add gradually a large quantity of

soup to prevent it becoming lumpy.





Veal, turkey, chicken and fish are used.





Follow directions given for bouillon, adding a slice of beef and

browning some of the meat in the marrow from the bone.





Cut one large beet and one-half pound of onion in thick pieces and put

in kettle with one pound of fat brisket of beef; cover with water and

let cook slowly two hours; add three-fourths of a cup of sugar and a

little citric acid to make it sweet and sour and let cook another hour;

season and serve hot.





Take some red beetroots, wash thoroughly and peel, and then boil in a

moderate quantity of water from two to three hours over a slow fire, by

which time a strong red liquor should have been obtained. Strain off the

liquor, adding lemon juice, sugar, and salt to taste, and when it has

cooled a little, stir in sufficient yolks of eggs to slightly thicken

it. May be used either cold or hot. In the latter case a little

home-made beef stock may be added to the beet soup.


If after straining off the soup the remaining beetroot is not too much

boiled away, it may be chopped fine with a little onion, vinegar and

dripping, flavored with pepper and salt, and used as a vegetable.





Wash one pint of white haricot beans and one pint of coarse barley and

put them into a covered pot or pan with some pieces of fat meat and some

pieces of marrow bone, or the backs of two fat geese which have been

skinned and well spiced with ginger and garlic. Season with pepper and

salt and add sufficient water to cover. Cover the pot up tightly. If one

has a coal range it can be placed in the oven on Friday afternoon and

let remain there until Saturday noon. The heat of the oven will be

sufficient to bake the Schalet if there was a nice clear fire when the

porridge was put in the oven. If this dish cannot be baked at home it

may be sent to a neighboring baker to be placed in the oven there to

remain until Saturday noon, when it is called for. This takes the place

of soup for the Sabbath dinner.





Put on one three-pound chicken to boil in six quarts cold water. Take

one and one-half or two pounds of beef and the same quantity thick part

of veal, put in a baking-pan, set in the stove and brown quickly with

just enough water to keep from burning. When brown, cut the meat in

pieces, add this with all the juice it has drawn, to the chicken soup.

Set on the back of the stove, and cook slowly all day. Set in a cold

place, or on ice over night, and next morning after it is congealed,

skim off every particle of fat.


Melt and season to taste when ready to serve. Excellent for the sick.

When used for the table, cut up carrots and French peas already cooked

can be added while heating.


If cooked on gas stove, cook over the simmering flame the same number of






Take three pounds of beef, cut in dice and cover with three quarts of

cold water. Simmer slowly for four hours. The last hour add one-half cup

each of carrots, celery, onion, and season with one-half teaspoon of

peppercorns and one tablespoon of salt. Strain, cool, remove fat and

clear (allowing one egg-shell broken fine and the slightly beaten white

of one egg to each quart of stock). Add to the stock, stir constantly

until it has reached the boiling point. Boil two minutes and serve.





Take one large chicken, cook with four quarts of water for two or three

hours. Skim carefully, when it begins to boil add parsley root, an

onion, some asparagus, cut into bits. Season with salt, strain and beat

up the yolk of an egg with one tablespoon of cold water, add to soup

just before serving. This soup should not be too thin. Rice, barley,

noodles or dumplings may be added. Make use of the chicken, either for

salad or stew.





Take the carcass of a cold, cooked chicken and break into small pieces.

Add one-half cup of chopped celery and one onion chopped fine. Cover

with cold water; simmer slowly for two hours. Strain, add salt and

pepper to taste.





Cut the chicken into small pieces and place it in a deep earthen dish;

add one quart of water; cover it and set over a kettle of boiling water,

letting it steam until the meat of the chicken has become very tender.

Strain off the broth and let it stand over night. In the morning remove

the fat and return the liquid to the original earthen dish.





Have soup stock ready. Boil in water until tender one cup green peas,

three carrots cut up in small pieces, and some cabbage chopped fine.

Brown two tablespoons of flour in a skillet in hot fat, then stir in the

vegetables. Fry some livers and gizzards of fowls, if handy, and add,

then stir in the strained soup stock.





May be made either of beef or mutton, adding all kinds of vegetables.

Boil one-half cup of rice separately in a farina kettle. Strain the beef

or mutton broth. Add the rice and boil one-half hour longer, with

potatoes, cut into dice shape; use about two potatoes; then add the

beaten yolk of an egg. Strained stock of chicken broth added to this

soup makes it very palatable and nutritious for the sick.





Take one calf's head, wash well; put on to boil with four and one-half

quarts of water; add two red peppers, onions, celery, carrots, cloves,

salt to taste, and a little cabbage; boil six hours; also, have ready

some meat stock; the next day put fat in a skillet with two large

tablespoons of flour; let it brown; then, take the calf's head and cut

all the meat from it in pieces; add the calf's tongue, cut in dice.

Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put

all in the stock; allow it to come just to a boil.





Cut three pounds of neck of lamb or lean shoulder into small pieces;

cover closely and boil with three quarts of water, slowly, for two

hours; add two tablespoons well-washed rice to the boiling soup. Cook

an hour longer, slowly; watch carefully and stir from time to time.

Strain and thicken it with a little flour; salt and pepper to taste.

Particularly nice for invalids.





Add to three quarts of liquor, in which fowls have been boiled, the

following vegetables: three onions, two carrots, and one head of celery

cut in small dice. Keep the kettle over a high heat until soup reaches

the boiling point; then place where it will simmer for twenty-five

minutes. Add one tablespoon of curry powder, one tablespoon of flour

mixed together; add to the hot soup and cook five minutes. Pass through

a sieve. Serve with small pieces of chicken or veal cut in it.





When the soup stock has been strained and every particle of fat removed,

return it to the kettle to boil. When it boils hard stir in carefully

quarter of a cup of farina, do this slowly to prevent the farina from

forming lumps. Stir into the soup bowl the yolk of one egg, add a

teaspoon of cold water. Pour the soup into the bowl gradually and stir

constantly until all has been poured into the bowl. Serve at once.





Soak one-half cup of green kern in a bowl of water over night. Put on

two pounds of soup meat, add a carrot, an onion, a stalk of celery, a

sprig of parsley, one or two tomatoes, a potato, in fact any vegetable

you may happen to have at hand. Cover up closely and let it boil slowly

over a low heat three or four hours. Put the green kern on to boil in

water slightly salted, as it boils down keep adding soup stock from the

kettle of soup on the stove, always straining through a hair sieve,

until all has been used. Serve as it is or strain through a colander and

put pieces of toasted bread into the soup.


Another way of using the green kern is to grind it to a powder.





For six persons, select a piece of meat off the neck, about two and

one-half pounds; add three quarts of water, an onion, one celery root,

two carrots, a large potato, some parsley, three tomatoes and the

giblets of poultry. Cook in a closely covered kettle, letting the soup

simmer for four or five hours. Remove every bit of scum that rises.

Strain; add salt and remove every particle of fat; put in noodles; boil

about five minutes and serve at once. If allowed to stand it will become






Take one quart of hot bouillon, add a quarter pound barley which has

been boiled in water; and one ounce of dried mushrooms which have been

thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley

and dill. Boil all these and when the vegetables are nearly tender,

remove from soup, add the meat from the bouillon, cut up in small

pieces, let soup come to a boil and serve.





Wash two large oxtails and cut into pieces. Cut one onion fine and fry

in one tablespoon of drippings. When brown, add oxtails to brown, then

put into soup kettle with four quarts cold water. Add one tablespoon of

salt, one tablespoon of mixed herbs, four cloves, four peppercorns.

Simmer for three or four hours. Skim off fat, strain. Vegetables cut

into fancy shapes and boiled twenty minutes may be added.





Make your soup stock as usual, adding a pint of washed pea-pods to the

soup. Heat a tablespoon of drippings, put in the peas, with a little

chopped parsley, cover closely and let simmer; keep adding soup stock

when dry. When the peas are tender put into the strained soup. Season

with one teaspoon of salt and two teaspoons of sugar, add drop dumplings

to this soup before serving.





Make a beef soup, and an hour before wanted add a pigeon. Boil slowly,

with all kinds of vegetables, provided your patient is allowed to have

them. Strain, add the beaten yolk of an egg, salt to taste.





Cut up any bones or meat of cold turkey, and cook like soup made of

left-over chicken and chicken bones.





Take one quart of ripe tomatoes, stew with one quart of okra, cut into

small rings. Put this on to boil with about two quarts or water and a

piece of soup meat (no bone), chop up an onion, a carrot and a sprig of

parsley, add this to the soup. Fricassee one chicken with some rice,

dish up with the soup, putting a piece of chicken and one tablespoon of

rice into each soup plate before adding the soup. Let the soup simmer

four or five hours; season with salt and pepper. A little corn and Lima

beans may be added; they should be cooked with the soup for several

hours. Cut the soup meat into small cubes and leave in the soup to






Take one pound of meat, cover with water and boil till meat is tender.

Boil rice in another pan until it is creamy, when ready to serve, add

one beaten egg and juice of half a lemon.


Broken rice is best for this dish.





Take one cup of barley, two onions cut fine, one-half cup of carrots

diced, one teaspoon of salt, pepper to taste; add two quarts of water

and simmer two or three hours. When water has evaporated add soup; if

you are making fresh soup, keep adding the "top soup," strained, to the

barley and let boil until tender, one-half cup of celery root boiled

with the barley improves the flavor.





Soak one cup of picked and cleaned dried split peas in cold water over

night, drain, put on with two quarts cold water, a smoked beef-cheek or

any other smoked meat; let boil slowly but steadily four hours or more;

add one-half cup of celery, diced, one small onion cut fine, one

teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and

peas are tender. Remove meat when tender. Skim fat off the top of the

soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon

of flour and gradually the rest of the soup. Season to taste and serve

with the smoked meat, adding croutons.





Soak two cups of lentils over night in cold water. Drain and add to a

sliced onion which has been browned in two tablespoons of drippings;

when these have been fried for five minutes, add three stalks of celery

cut in small pieces or some celery seed, pepper and salt to taste, and

two quarts of warm water, boil all these slowly, stirring occasionally

until the lentils are quite soft. Pass all through a sieve, return to

saucepan heat again and serve.





Made same as Dried Pea Soup. One cup of strained tomatoes may be added

or small slices of sausage.





Take one pound of soup meat and two soup bones, put on to boil in

boiling water. Cut two leeks in slices like noodles, some cooked

tomatoes which have been cooled and strained, some cauliflower, two

tablespoons of sugar, a pinch sour salt, pepper and salt and let cook

steadily. When the soup is done thicken it with two egg yolks that have

been beaten up with a little salt and some cold water. Do not cook after

adding yolks of eggs.





Take a large soup bone or two pounds of soup meat, the latter preferred,

one or two onions, a few potatoes, a few carrots, a turnip, soup greens

and a can of tomatoes or a quart of fresh ones, cook two hours, and in

season add two ears of sweet corn grated. Season with salt and pepper.

Thicken with a tablespoon of flour, dissolved in cold water. A nice

addition to this soup is a handful of noodles cut into round disks with

a thimble.





Boil a piece of veal, off the neck, and one or two veal bones in two

quarts of water, add a sprig of parsley, one onion, cut up into small

pieces. Strain and thicken with the yolks of two eggs slightly beaten

with a tablespoon of cold water. Season with salt and pepper to taste.





Take a small soup bone, cover with cold water. Cut one-half a cup each

of celery, carrots, and onion. Brown in fat, cooking five to ten

minutes; add one tablespoon of chopped parsley and one-half cup of

potatoes. Add to soup bone and cook one hour. Season with salt and

pepper. Remove bone and serve.





Cream soups are all made by blending two tablespoons of butter with two

tablespoons of flour and then adding slowly one cup of cold milk or half

cream and milk. One cup for a thin soup or puree, to one quart of

liquid. More according to the thickness of soup desired. Any cooked

vegetable or fish may be added to the cream sauce. Less milk is used

when the water in which the vegetables are cooked is added.


Purees are made from vegetables or fish, forced through a strainer and

retained in soup, milk and seasonings. Generally thicker than cream



Use a double boiler in making cream sauces and the cream sauce

foundation for soups.


To warm over a thick soup it is best to put it in a double boiler. It

must not be covered. If one does not have a double boiler set soup

boiler in a pan of hot water over fire.


Cream soups and purees are so nutritious that with bread and butter,

they furnish a satisfactory meal.





Blanch, and grind or pound one-half pound almonds, let simmer slowly in

one pint of milk for five minutes. Melt one tablespoon of butter, blend

with one of flour. Do not allow to bubble. Add one cup of milk and

thicken slightly. Then add the almond mixture and simmer again until

creamy. Remove from fire and add one cup of cream. Season with salt and

pepper to taste. Cream may be whipped or left plain.





Break three stalks of celery in one-inch pieces and pound in a mortar.

Cook in double boiler with one slice of onion and three cups of milk for

twenty minutes. Remove onion, heat two tablespoons of butter, add two

tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of

salt; first two-thirds of a cup, and gradually the rest of the celery

broth, add one cup of cream; cook until smooth and serve at once.





Proceed as with cream of celery soup, substituting one-half bundle of

fresh asparagus or an equal amount of canned for the stalk of celery.

Or, the tips of a bundle of asparagus may be cut off for table use and

the remainder used for soup. In either case the asparagus will be better

if mashed through a colander, thus removing the woody portions.





Take a solid head of cauliflower, scald it to take away the strong

taste; separate the flowers and proceed as with cream of celery soup.





Take a can of corn or six ears of corn. Run a sharp knife down through

the center of each row of kernels, and with the back of a knife press

out the pulp, leaving the husk on the cob. Break the cobs and put them

on to boil in sufficient cold water to cover them. Boil thirty minutes

and strain the liquor. Return the liquor to the fire, and when boiling

add the corn pulp and bay leaf. Cook fifteen minutes; add the cream

sauce and serve.





Place two cups of milk, two cups of water, one small onion, salt and

pepper to taste in a saucepan, and boil for ten minutes, add two

herrings which have been previously soaked and cut in small pieces; cook

until herring is tender.





Heat a quart of milk or cream, add a tablespoon of sweet butter and

thicken with a spoon of flour or corn starch, wet with cold milk. Pour,

boiling, over pieces of toasted bread cut into dices; crackers may also

be used.





Skin and bone one and one-half pounds of codfish or haddock. Cut six

large tomatoes, six large potatoes, two large onions in small pieces,

add salt, pepper, three pints of water and cook one hour. Add one-half

pint of cream, one-fourth cup of butter, and paprika. Cook five minutes

and serve.





Omit fish and use same ingredients, sprinkle with chopped parsley and






Heat two tablespoons of butter, add one and one-half pounds of sliced

turnips or artichokes and stir them in the butter, add one tablespoon of

flour, a little salt, three cups of hot milk, three cups of hot water,

stirring them in slowly. When the vegetables are done rub them through a

sieve, put them back in the saucepan, add a little sugar and more

seasoning, if required, and heat thoroughly. A little cream or butter

may be put into the tureen, and the soup stirred into it.





Wash, pick over and cook two quarts of spinach for twenty minutes;

drain, chop and rub through a sieve and return to the water in which it

was cooked, add one-half cup of chopped onions, cook until thoroughly

done, thicken with a white sauce made by melting two tablespoons of

butter to which is added two tablespoons of flour; stir until smooth,

add two cups of milk; season with one-half teaspoon of salt and pepper

and add the spinach mixture.





Proceed as with spinach, substituting lettuce for spinach.





Cook one quart tomatoes (fresh or canned) with one pint water until

done, and strain through a sieve. Meanwhile melt two tablespoons of

butter, add two tablespoons of flour, add gradually one and one-half

cups of milk (or half cream and half milk), one teaspoon of salt, one

teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped

parsley and celery, and let this boil for fifteen minutes. Just before

ready to serve add one-fourth teaspoon of baking soda to the hot

strained tomatoes, pour gradually into the cream sauce stirring

constantly and serve at once.





Soak one cup of lentils over night. Drain and boil slowly for one hour

in water containing one-half teaspoon of baking soda, drain and boil

again very gently in fresh water; when the lentils are tender drain off

most of the liquid and return to the fire. Add two tablespoons of

butter, or butter substitute, two teaspoons of salt, and one-half

teaspoon of sugar. Bring three cups of milk to a boil in the

double-boiler. Just before serving mash the lentils through a strainer

directly into the milk. Serve in cups and pass croutons with the soup.





Slice two or three large onions; fry them in a tablespoon of butter

until they are soft and red, then add three tablespoons of flour and

stir until it is a little cooked. To this add slowly a pint of boiling

water, stirring all the time, so it will be smooth.


Boil and mash three good-sized potatoes. Add to them slowly a quart of

scalded milk, stirring well so it will be smooth. Add the potato and

milk mixture to the onion mixture. Season with salt and pepper. Let it

get very hot, and pass it through a strainer into the tureen. Sprinkle

over the top a little parsley chopped very fine, and a few croutons.





Put one cup of white wine and one-half cup of cold water on to boil, add

a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while

boiling scald a cup of sweet cream in double boiler. Have ready the

well-beaten yolks of two eggs, pour over this the hot cream, stirring

all the time, then pour in the boiling wine, being careful to stir well

or it will curdle. Very nice for invalids. Can be eaten hot or cold.





Brown one-half cup of chopped onion in one tablespoon of butter, add one

and a half quarts of boiling water, two cups of shredded cabbage

one-half cup of chopped carrot, one leek, one tablespoon of chopped

peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes,

then gently for one hour. Add one medium-sized potato diced and a

tomato, one and a half teaspoons of salt and one-quarter teaspoon of

pepper, a pinch of paprika and thyme. Cook one hour longer. Have the

cover partially off the kettle during the entire time. Ten minutes

before serving thicken with two tablespoons of flour mixed with

one-fourth cup of cold milk.





Heat a spoon of butter in a spider, add a spoon of flour, stir briskly,

but do not let it get black; pour boiling water over it, add salt and

caraway seeds.





Heat two tablespoons of fresh butter in a spider, add four tablespoons

of flour to it and brown to light golden brown, then add one quart

water, stirring constantly. Season with salt and pepper and a little

nutmeg. Add one pint of milk, let boil up once or twice and serve at






To one pint of beer add one cup of water, let come to a boil, season

with salt and cinnamon if desired. Beat two egg yolks well with a little

sugar and flour mixed, add one cup of milk, stir until smooth, stir all

together in the hot beer mixture, let come almost to the boiling point,

fold in the beaten whites of the two eggs and serve at once with

croutons. If desired for a meat meal equal parts of water and beer may

be used instead of milk.





Let the milk stand until it jellies, but does not separate. Put it into

a saucepan and let simmer one minute. Then thicken with two generous

tablespoons of flour; blend to a smooth paste with butter. Strain

through a fine sieve and serve in cups or soup plates and sprinkle the

top with maple sugar.





Boil and mash three or four potatoes, one tablespoon of butter, one-half

tablespoon of flour, and one teaspoon of chopped onion, letting the

onion cook in the butter a few minutes before adding the flour. When

this is cooked add to it a pint of milk, making a thin, white sauce. Add

this to the mashed potato and pass the whole through a strainer. Return

it to the fire for a few minutes to heat and blend it. Season it with

salt and pepper. Sprinkle on the soup chopped parsley and a few



*For Fleischig Soup.*--This soup may be made with fat instead of butter,

and the water in which the potatoes have been boiled may be used instead

of the milk; any left-over meat gravy will give the soup a rich flavor.





Cook one quart of green peas until very tender. Then mash through

colander. To this amount heat one quart of milk in double boiler. Add

butter, salt and pepper to taste, and last the mashed green peas.





Put a small piece of butter in saucepan and then six or eight leeks cut

in small pieces. Keep turning for about five minutes so they will get

brown; add water for amount desired; season with salt and pepper and put

in piece of stale bread. Strain through the strainer. Put in croutons

and serve with grated cheese.





Put on to boil one cup of good red wine and one-half cup of water,

sweeten to taste, add three whole cloves and three small pieces of

cinnamon bark, let boil ten minutes, and pour while boiling over the

well-beaten yolk of one egg. Eat hot or cold. This quantity serves one






Soak peas in lukewarm water over night. Use one quart of peas to one

gallon of water. Boil about two hours with the following vegetables: a

few potatoes, a large celery root, a little parsley and a little onion,

a small carrot cut up in cubes and a small clove of garlic. When boiled

down to half the quantity, press all through colander. If soup is too

thin, take a tablespoon of flour blended with a little cold water in a

saucepan and add to the peas already strained. Serve with croutons.





Brown slightly one minced onion in one tablespoon of butter, add one can

of tomatoes or a quart of medium sized tomatoes cut in small pieces,

season with salt, pepper, one tablespoon of sugar and a pinch of

paprika. Simmer a half hour, strain and thicken with one tablespoon of

flour moistened with cold water, add the strained tomatoes and one cup

of boiled rice; let come to a boil and serve.





Thicken three cups of milk with one-half tablespoon of flour and cook

thoroughly in a double boiler, stirring very often. When ready to serve

add one cup of grated cheese and season with salt and paprika.





Soak one pint of beans over night, drain, add cold water and rinse

thoroughly. Fry two tablespoons of chopped onion in two tablespoons of

butter, put in with the beans, add two stalks of celery or a piece of

celery root and two quarts of water. Cook slowly until the beans are

soft, three or four hours, add more boiling water as it boils away; rub

through a strainer, add one-eighth teaspoon of pepper, one-fourth

teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of

butter in saucepan with two tablespoons of flour, then two-thirds cup

and then the rest of the soup gradually; cut a lemon (removing seeds)

and two hard-boiled eggs in slices and serve in the soup.





Take a half cup of coarse barley and two quarts of water. Let boil for

one hour and skim. Then add two onions, a bunch of carrots, parsley, two

turnips, one green pepper and six tomatoes (all chopped fine). Add a few

green peas, lima beans, two ears of corn cut from cob; pepper and salt

to taste. Cook for one hour or more until done. Then add a small piece

of butter, quarter teaspoon of sage and thyme, if you like, and if soup

is too thick add more water.





Mix the beer with one-third water, boil with sugar and the grated crust

of stale rye bread, add stick cinnamon and a little lemon juice. Pour

over small pieces of zwieback (rusk). Some boil a handful of dried

currants. When done add both currants and juice.





Cut two small beets in strips, cover with water and let cook until

tender, add citric acid (sour salt) and a little sugar to make sweet and

sour, a little salt, and three-quarter cup of sour cream. Serve cold.

Sweet cream may be used and while hot gradually poured over the

well-beaten yolks of two eggs, keeping the soup over the stove and

stirring all the time until thick and smooth. Remove from stove and

serve cold.





This soup is a summer soup and is to be eaten cold. Cook two tablespoons

of sago in one cup of boiling water until tender, add more as water

boils down. Put one quart of large red or black cherries, one cup of

claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and

one-half lemon sliced fine, up to boil and let boil fifteen minutes; add

the cooked sago, let boil up and pour very gradually over the

well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry,

currant, gooseberry, apple, plum or rhubarb soups are prepared the same

way, each cooked until tender and sweetened to taste. The juice of lemon

may be used instead of the wine.





Take two pounds of plums, cherries, or red currants and raspberries,

which carefully pick and wash, and boil to a pulp with a pint of water.

Let it slightly cool and then stir in the beaten yolk of an egg and a

little sugar. Strain the soup, which should be served cold.





Take a pound of sour grass (sorrel), remove leaves, wash well, cut and

squeeze well. Peel three potatoes, mince a bunch of young onions, salt

and set on to boil, when boiling add the sour grass and let boil well,

add two tablespoons of sugar, and a bit of sour salt, let simmer a bit,

afterward add two well-beaten eggs. Do not boil this soup after adding

the eggs. This soup is to be eaten cold. It can be kept for some time in


Go to page:

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44

jewish genealogy in Argentina