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

*PASSOVER DISHES*

 

 

CAKES, PUDDINGS, SAUCES, WINES, ETC.

 

How to set the table for the service of the "Seder" on the eve of Pesach

or Passover.

 

Set the table as usual, have everything fresh and clean; a wineglass for

each person, and an extra one placed near the platter of the man who

conducts the seder. Then get a large napkin; fold it into four parts,

set it on a plate, and in each fold put a perfect matzoth; that is, one

that is not broken or unshapely; in short, one without a blemish. Then

place the following articles on a platter: One hard-boiled egg, a lamb

bone that has been roasted in ashes, the top of a nice stick of

horse-radish (it must be fresh and green), a bunch of nice curly parsley

and some bitter herb (the Germans call it lattig), and, also, a small

vessel filled with salt water. Next to this platter place a small bowl

filled with [Hebrew **] prepared as follows: Pare and chop up a few

apples, add sugar, cinnamon, pounded almonds, some white wine and grated

lemon peel, and mix thoroughly. Place these dishes in front of the one

that conducts the seder, and to his left place two pillows, nicely

covered, and a small table or chair, on which has been placed a

wash-bowl with a pitcher of water and clean towel. In some families

hard-boiled eggs are distributed after the seder.

 

 

PESACH BORSHT

 

About three weeks before Pesach take twenty pounds of beet-root, which

must be thoroughly washed and scraped. Place the whole in a six-quart

crock, cover with water. Place the cover on the crock and over this

cover put a clean cloth.

 

When ready for use the liquor is boiled with any relishes and spices

that are liked and may be used either hot or cold.

 

Boil as much as required for the meal, for twenty minutes or longer if

desired, and thicken with beaten whole eggs that have been mixed with a

little of the unboiled borsht, add the hot soup and serve. Do not boil

after adding the eggs.

 

To two quarts of borsht take three eggs.

 

 

ROSEL, BEET VINEGAR

 

Place beets in a stone crock, removing greens. Cover with cold water and

put in a warm place and let stand for three or four weeks or until the

mixture becomes sour. This is used as a vinegar during Pesach and to

make beet soup, Russian style.

 

 

RAISIN WINE, No. 1

 

To two pounds of raisins (cut in half if desired), add three quarts of

cold water. Either place the mixture on a corner of the range and let it

simmer for two or three days or boil it until one-third of the water has

evaporated. A few tablespoons of sugar and a handful of stick cinnamon

can be added if additional sweetness and flavoring are wished. When cold

strain through a fine cloth. The strength of the wine depends largely

upon the quality of the raisins.

 

 

RAISIN WINE, No. 2

 

Take two pounds of raisins, seeded and chopped, one pound of white loaf

sugar, and one lemon. Put all into a stone jar, pour six quarts of

boiling water over all and stir every day for a week. Then strain and

bottle. Ready for use in ten or twelve days.

 

 

YOM-TOV SOUP

 

Take two pounds of ribs of beef and one chicken. Place in a large

cooking-vessel with plenty of water and add a split carrot and onion, a

head of celery, a little parsley root, pepper and salt to taste, and a

pinch of saffron. Let the whole simmer for two hours. The meat is then

removed and can be used as a separate dish.

 

 

MATZOTH MEAL KLEIS, No. 1

 

This is an accompaniment of the Yom-tov soup described above. To each

tablespoon of matzoth meal take one egg. Beat the egg separately, adding

a very little ground ginger, powdered cinnamon, ground almond, pepper

and salt. Now stir in the matzoth meal and make into a paste with

chicken fat or clarified dripping. Form this paste into small balls and

boil them for twenty minutes in the Yom-tov soup.

 

 

PALESTINE SOUP

 

Three pounds of Jerusalem artichokes, two quarts of stock, one onion,

one turnip, one head of celery, pepper and salt to taste. Peel and cut

the vegetables into slices and boil them in stock until tender, then rub

through a hair sieve. Beat the yolks of three eggs, add to the soup,

and stir over the fire till just to the boiling point. The soup should

be about the thickness of rich cream. If not thick enough, a little

potato flour may be added.

 

 

POTATO FLOUR NOODLES

 

Take three eggs, beat until a light yellow and add one-half cup of

potato flour and one-half cup of water, beat well. Heat a frying-pan,

grease well and pour in the batter; fry in thin leaves or wafers. Cool,

cut thin as noodles. Just before serving soup, strain, then let it come

to a boil and add noodles and let soup again come to a boil and serve.

 

 

MATZOTH MEAL NOODLES

 

Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two

tablespoons of matzoth meal. Heat a little fat in spider, pour in egg

mixture; when cooked on one side turn on the other. Roll the pancake and

cut into noodles one-eighth inch wide. Drop into boiling soup before

serving.

 

 

MARROW DUMPLINGS

 

One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and

the yolk of one egg-mixed in gradually; some finely chopped parsley and

then enough matzoth meal to hold; wet the hands and roll the mixture

into small balls. Add to the boiling soup, and boil fifteen minutes.

 

 

ALMOND BALLS

 

One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten.

Add almonds to egg, pinch of salt, little grated rind of lemon. Beat

white of egg stiff, then mix all together. Drop a little from end of

teaspoon into boiling fat. Put in soup just before serving.

 

 

MATZOTH MEAL KLEIS, No. 2

 

Beat one tablespoon of chicken schmalz till quite white; pour one cup of

boiling water over one egg. Add it to the dripping; stir these together,

then add the flour, seasoning, a little chopped parsley, ginger, pepper

and salt, and enough matzoth meal to form into small balls the size of a

marble. Drop these into the boiling soup and cook about fifteen minutes.

Test one in boiling water and if it boils apart add more meal.

 

 

MATZOTH KLEIS, No. 1

 

Soak four matzoth in cold water and press them after being thoroughly

saturated. Add a little pepper, salt, sugar, parsley, and a half onion

chopped fine, first browning the onion. Beat four eggs and add all

together. Then pat in enough matzoth meal so that it may be rolled into

balls. The less meal used the lighter will be the balls. They should

boil for twenty minutes before serving.

 

Serve matzoth kleis in place of potatoes and garnish with minced onions

browned in three tablespoons of fat. All matzoth meal and matzoth kleis

are lighter if made a few hours before required and put in the ice-chest

until ready to boil. When used as a vegetable make the balls

considerably larger than for soup.

 

 

MATZOTH KLEIS, No. 2

 

Take six matzoth, three eggs, two cooking-spoons of chicken fat,

parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling

water a minute, then drain every drop of water out of them. Press

through sieve. Fry about three onions in the two tablespoons of chicken

fat, and when a light brown, put the matzoth in the spider with the fat

and onions to dry them. Add one teaspoon of salt, dash of pepper and

ginger and one tablespoon of chopped parsley. Add the three yolks of

eggs and beat all this together a few minutes; last, add the well-beaten

whites. Form into balls by rolling into a little matzoth meal. Drop in

boiling salt water and boil fifteen minutes; drain and pour over them

hot fat with an onion, cut fine and browned.

 

 

FILLED MATZOTH KLEIS

 

Prepare a matzoth dough as for the soup kleis. Make round flat cakes of

it with your hands, and fill with cooked prunes (having previously

removed the kernels). Put one of the flat cakes over one that is filled,

press the edges firmly together and roll until perfectly round. Boil

them in salt water--the water must boil hard before you put them in.

Heat some goose fat, cut up an onion in it and brown; pour this over the

kleis and serve hot. The kleis may be filled with a cheese mixture. Use

butter in that case.

 

 

ENGLISH LEMON STEWED FISH

 

Have washed and scraped clean the nape or head and shoulders of halibut,

a shad, or any good firm fish; cut it up small and lay it in a stew-pan

with one pint of water and three or four good sized onions, fried in oil

a light brown; put them on top of the fish with a pinch of cayenne

pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let

it all stew gently until it is done; if there should be too much gravy

on it before adding the sauce, take some off. Prepare two eggs and six

good sized lemons, squeezed and strained; then take some of the gravy

from the fish while it is boiling, add it to the lemon, with the two

eggs well beaten, and a tablespoon of potato flour; mix smoothly with

some chopped parsley; when all is well mixed, add it to the fish, shake

it gently for five minutes while it is boiling, taking care not to let

it burn; when it is sufficiently cooked let it stand for an hour and

serve it. Garnish with slices of lemon and parsley. To be eaten cold.

 

 

SOLE WITH WINE (FRENCH RECIPE)

 

Take a sole or fillets of any delicate fish. Lay on a fireproof dish,

sprinkle with white pepper, salt and a little shalot, cover with claret

or white wine, and let it cook in the oven till done. Draw off the

liquor in a saucepan and let it boil up. Have ready the yolks of three

eggs, well stirred (not beaten), the juice of a lemon, and two ounces of

butter. Put all together in a bowl. Little by little add the hot sauce,

stirring all the time. Pour it over the fish, and sprinkle with chopped

parsley. Serve very hot. A few mushrooms are a palatable addition to

this dish.

 

 

RED MULLET IN CASES

 

To four mullets allow one dozen button mushrooms, one tablespoon of

finely chopped parsley, two shalots, the juice of a lemon, salt and

pepper. Oil some pieces of foolscap paper, lay the fish on them and

sprinkle over them the mushroom, parsley, shalot, lemon juice, pepper

and salt. Fold them in the cases and cook on a well-greased baking-sheet

in a moderate oven for about twenty or thirty minutes. Send to the table

in cases very hot.

 

 

CHRIMSEL, No. 1

 

Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling

soup stock or wine. When mixed add one tablespoon of chopped almonds,

one teaspoon of sugar, a pinch of salt and the yolks of four eggs well

beaten; then add the stiffly-beaten whites of the four eggs and fry by

tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with

powdered sugar and serve with wine sauce.

 

 

CHRIMSEL, No. 2

 

Soak about three matzoth. In the meantime seed a handful of raisins and

pound as many almonds as you have raisins. Now press every drop of

water out of the matzoth, put them in a bowl and stir them to a cream;

add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup

of sugar, the raisins and almonds, and also a little cinnamon. Heat some

oil in a spider; the more fat the lighter the chrimsel will be. Last add

the stiffly-beaten whites to the dough. Then fry a light brown on both

sides; use about a tablespoonful of batter for each chrimsel; serve with

stewed prunes. Lay the chrimsel on a large platter and pour the prunes

over all. Eat hot.

 

 

KENTUCKY CHRIMSEL

 

Two and one-half cups of meal, four eggs, two cups of sugar, one

kitchen-spoon of goose fat, one of beef fat, four apples, and spices

according to taste. One glass of wine also, if convenient. Put the meal

in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed

into it; peel and grate the apples, melt the fat and mix, put in eggs

and then stir in the sugar which has been boiled with water to a thin

syrup and cooled off. Hollow out two pieces, put cranberries or any

fruit between them; form into balls the size of a medium apple, and bake

them on a well-greased pie-plate for about one hour.

 

 

MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH)

 

Break six matzoth in small pieces in a colander. Pour boiling water

through them, drain quickly. They should be moist but not soggy. Beat

three whole eggs well, fold the matzoth in lightly. Heat four

tablespoons of goose fat or oil in a spider, add the egg mixture; scrape

and scramble carefully with spoon from the bottom of the pan and while

scrambling add four tablespoons of sugar and cook gently until eggs are

set. Serve at once. The sugar may be omitted if so desired.

 

 

SCRAMBLED MATZOTH

 

Soak six matzoth in water until soft. Squeeze out the water and mix with

four beaten eggs. Add one-half teaspoon of salt and fry.

 

 

MATZOTH DIPPED IN EGGS, No. 1

 

Beat up as many eggs as are required; into these dip matzoth that have

been soaked in milk. Fry quickly to a light brown on both sides, lay on

a large platter, sprinkle with a mixture of sugar, cinnamon and grated

peel of a lemon. The more eggs used the richer this will be. Fry in

butter.

 

 

MATZOTH DIPPED IN EGGS, No. 2

 

Beat six eggs very light, add one-half tablespoon of salt. Heat two

tablespoons of goose fat or olive oil in a spider. Break four matzoth

into large, equal pieces. Dip each piece in the egg mixture and fry a

light brown on both sides. Serve hot, sprinkled with sugar, cinnamon and

a little grated lemon rind.

 

 

ZWIEBEL MATZOTH

 

As an appetizer nothing is better than a cake of unleavened bread rubbed

with a raw onion, sprinkled lightly with salt and placed in the oven for

a few minutes to dry. Buttered and eaten hot, it adds a relish to

breakfast or tea.

 

 

MATZOTH EIRKUCHEN

 

Pour one-half cup of water on one-quarter cup of matzoth meal, add one

teaspoon of salt and beat the yolks of four eggs very light, add to the

meal mixture, let stand five minutes. Beat whites of eggs very stiffly,

fold lightly into the yolk mixture. Drop mixture by spoonfuls in small

cakes on hot greased spider. Turn when brown and brown on other side.

Serve with sugar, jelly or preserves.

 

 

MATZOTH MEAL MACAROONS

 

Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of

salt. Whip white to a snow, fold in the whites, and fry by

tablespoonfuls in butter or fat and serve with prunes.

 

 

PIE CRUST

 

Soak one and a half matzoth and press dry; heat one tablespoon of fat

and add the soaked matzoth. When dry add one-half cup of matzoth meal,

two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix

well and press into pie-plate with hands, as it is impossible to roll

the dough. Have dough one-quarter inch thick.

 

 

MAMOURAS (TURKISH)

 

Dip in boiling salted water for one minute, one matzoth for each person

to be served. Put the soaked matzoth in a dish, pour over it a little

olive oil and grated cheese and repeat this until you have made as many

layers as you have persons to serve; cut in slices and serve. Use

Hashkeval--Greek Cheese.

 

 

GERMAN PUFFS

 

Into one-half pint of water put one-quarter pound of melted fat; when

boiling add one-quarter pound of meal, finely sifted; it will form a

thick paste. Beat up four eggs, remove the mixture from the fire and

stir in the eggs. Grease some cups and put a spoonful in each; bake in a

quick oven. When done sprinkle with cinnamon and cover with clarified

sugar.

 

 

STEWED SWEETBREADS

 

Soak one pair of sweetbreads for two or three hours in sufficient warm

water to cover them, then drain. Put them in a stew-pan, with boiling

water to cover them, and then boil gently for seven or eight minutes.

They are then ready for dressing. Lay the sweetbreads in a stew-pan,

pour two cups of veal stock over them, add salt and cayenne pepper to

taste, and simmer gently for one hour. Lift them out on to a very hot

dish, add juice of one-half lemon and one teaspoon of potato flour to

the gravy, stir smoothly, and boil up, pour over the sweetbreads and

serve at once.

 

 

BEEFSTEAK PIE

 

Cut up two pounds of chuck steak; put it on to stew with salt, pepper

and a little nutmeg and the juice of a lemon. Cook a few forcemeat

balls, made very small, and a few potatoes cut in small pieces. Make

ready a crust as follows: Boil four or five large floury potatoes; when

done, strain and mash with salt and pepper, a little chopped parsley and

a little melted fat; mix it with two well-beaten eggs; then put a layer

of it around the bottom and sides of a deep pie-dish; lay in the stew,

cover with the balance of the potato; brush it over with the yolk of an

egg and bake in a quick oven till brown.

 

 

POTATO PLUM KNOEDEL (HUNGARIAN)

 

Peel and cook seven or eight large potatoes, place in a bowl, add salt,

four whole eggs, one and one-half tablespoons of melted chicken fat and

a little more than a cup of matzoth meal. Knead in bowl to smooth

consistency. Take a handful at a time, pat smooth and flat, in the

centre put a tablespoon of prune jam, form into a dumpling, place

dumplings in boiling salt water, kettle half covered and allow to cook

twelve to fifteen minutes. Take out with strainer and serve hot. Have

ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over

knoedel to taste.

 

 

BIRMOILIS (TURKISH)

 

Take some mashed potatoes, grated cheese, well-beaten eggs; make a good

paste, take tablespoonfuls of this mixture and drop in boiling oil; fry

until brown. Serve with a syrup made of sugar and water.

 

 

POTATO MARBLES

 

Mix one-half pound of plain mashed potatoes smoothly with a generous

teaspoon of finely chopped parsley, pepper and salt to taste; beat one

egg, add it to the potato, mix well and make it into little balls the

size of a cherry. Lay a tiny sprig of parsley on each, arrange the balls

on a greased tin and bake till a light brown.

 

 

MINA (TURKISH)

 

Place some matzoth in cold water to soak. Take the matzoth out and dry

them on a towel; grease a pan with olive oil and put in matzoth enough

to cover bottom of pan. Take chopped meat, bind with an egg, season with

salt, pepper, and chopped parsley. Cover this with the matzoth, add some

olive oil, cover with mashed potatoes and one or two well-beaten eggs

and bake until brown. If so desired the meat may be omitted. Grated

cheese may be used, covered with mashed potatoes and eggs.

 

 

PRUNE BLINTZES

 

Take three cups of potato flour mixed with three eggs, add a little

water and mix well. Heat a small frying-pan, grease with a little fat

and pour into it enough batter to make thin pancakes. Chop prunes, add a

little sugar and fill each cake with this mixture, fold into

three-cornered pieces and fry. When done put in a pan, sprinkle with

sugar and bake in oven. Do not let burn.

 

 

MEAT BLINTZES

 

The same pancakes can be used with meat taken from soup; fry two small

onions with a little fat and chop with the meat. Add two eggs, salt and

pepper to taste.

 

 

MATZOTH SPICE CAKE

 

To every egg add one-half tablespoon of matzoth meal and one tablespoon

of sugar. Sift meal five times, mix with sugar, one-half tablespoon of

ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of

cloves; mix with the well-beaten yolks and cut and fold in gently the

stiffly-beaten whites.

 

 

MATZOTH MEAL CAKE

 

To the yolks of eight eggs add one and a half cups of pulverized sugar;

stir until the consistency of batter, add the grated rind of a lemon,

two teaspoons of ground cinnamon and two squares of chocolate grated,

one teaspoon of allspice; add the juice of an orange, and one-half

wine-glass of wine, and three-quarters of a cup of matzoth meal finely

sifted, and one-quarter pound almonds finely pounded. Last, fold in the

stiffly-beaten whites of the eggs. Bake in a moderate oven for

three-quarters of an hour; try with a straw.

 

 

MATZOTH CHARLOTTE, No. 1

 

Soak one matzoth; beat and add to the beaten yolks of two eggs, add

one-fourth teaspoon of salt, one-fourth cup of chopped almonds,

one-fourth cup of raisins, one-fourth cup of currants, and mix

thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a

greased baking-dish.

 

 

MATZOTH CHARLOTTE, No. 2

 

Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth

(soaked in water and squeezed out), one grated apple, one lemon rind and

juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the

stiffly-beaten whites of eggs in last; before putting into oven. Bake in

an even oven about one-half to three-quarters of an hour. To be eaten

warm.

 

 

MATZOTH KUGEL

 

Soak three matzoth, heat two tablespoons of fat in a spider, press all

the water out of the matzoth with your hands and dry them in the spider

of heated fat; add about one-quarter pound of matzoth meal; stir the

matzoth and matzoth meal well with a large spoon; add by degrees the

yolks of five eggs and two ounces of pounded almonds, and the grated

peel of one-half lemon. Add also one large sour apple, grated, a pinch

of salt, and last the stiffly-beaten whites of the eggs. Line a

kugeltopf well with fat, and pour about a quarter pound of hot fat over

the kugel. Bake immediately; serve with wine sauce.

 

 

MATZOTH SHALET

 

Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one

and one-half cups of seeded raisins, one tablespoon of cinnamon, grated

rind of an orange or a lemon and a few pounded almonds. Beat the sugar,

eggs, and cinnamon until light; then add all the ingredients, except the

matzoth, mixing well. Now drain the matzoth, gradually adding them to

the mixture, beating until very light. Melt half a pound of rendered fat

into the dish for baking, and then pour in the mixture. Bake in a

moderately hot oven for one and one-fourth hours. Serve hot with wine,

fruit, or prune sauce.

 

 

POTATO PUDDING

 

Stir the yolks of eight eggs with a cup of sugar, add four tablespoons

of blanched and pounded almonds, and grate in the peel of a lemon. Add

also its juice. Have ready half a pound of grated potatoes which have

been cooked the day previous. Last add the stiffly-beaten whites. Add

one teaspoon of salt. Grease your pudding form well, pour in the mixture

and bake. Set in a pan of boiling water in the oven. The water in the

pan must not reach higher than half way up the pudding form. Time

required, half an hour. When done turn out on a platter. Serve with a

wine or chocolate sauce. You may bake this pudding in an iron pudding

form without setting it in the boiling water.

 

 

MATZOTH PLUM PUDDING

 

One-half pound of chopped suet, one-half pound of moist sugar, one-half

pound of raisins (stoned and chopped), one-half pound of currants,

one-half pound of mixed peel, two matzoth soaked in cold water and then

well drained and beaten, one-quarter pound of sifted meal, the rind of

half a lemon, one teaspoon of ground cinnamon, eight eggs and a

wineglass of rum. Beat all these ingredients thoroughly together, and

boil for eight hours in a pudding mold or basin. Serve with rum sauce.

 

 

BATTER PUDDING

 

One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of

brown sugar, two ounces of butter and the rind of a lemon. Mix the meal

into a batter with the milk and eggs, add the sugar, butter (melted),

grated rind of a lemon and a tablespoon of rum, if desired. Pour the

mixture in a greased basin or mold, and boil for one hour or bake for

one-half hour.

 

 

BEOLAS

 

Take six eggs. Beat them until very light. Add a little fine meal, just

enough to give it consistency; Drop this from the point of a spoon into

boiling olive oil or fat. When light brown, take out, and drain. Serve

cold with a syrup made of water, cinnamon and sugar.

 

 

COCOANUT PUDDING

 

One grated cocoanut, six eggs, grated rind and juice of two lemons, one

cup of granulated sugar and the milk of the cocoanut; beat the yolks of

the eggs with the sugar and the grated rind of lemon until light and

creamy; add gradually the cocoanut and the beaten whites of the eggs,

and lastly put in the milk of the cocoanut, to which has been added the

juice of the lemons. Bake in a moderate oven for half an hour and serve

quite cold.

 

 

CARROT PUDDING

 

Beat one and a half cups of powdered sugar and the yolks of eight eggs;

take one and a half cups peeled and grated raw carrots and stir all

together. Add one cup of grated almonds, the rind of half a lemon

chopped finely, one tablespoon of wine, and last the beaten whites of

the eggs. Bake in a well-buttered and flour-sprinkled form at least one

hour in a slow oven.

 

 

ALMOND PUDDING, No. 1

 

Take the whites of seven eggs with the yolks of ten, one-half pound of

pulverized sweet almonds with one-half ounce of pounded bitter almonds,

one-half pound of powdered sugar and one tablespoon of orange-flower

water. Beat the eggs well with the orange water, then add the sugar and

almonds gradually; beat all for one hour or until it bubbles; then

grease deep pie-dishes with olive oil and pour in the mixture. They must

be baked in a rather moderate oven. When the mixture is set and browned

place over them a paper greased with olive oil to prevent them getting

dark. Serve cold.

 

Powdered sugar should be sprinkled freely over the pudding before

serving. If you wish to have them very rich boil one-half pound of sugar

with one-half pint of water until it thickens; cool and pour over the

pudding when you take it from the oven.

 

 

ALMOND PUDDING, No. 2

 

Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon

rind. Beat the eggs for twenty minutes, then add one and one-half cups

of sugar gently, and then the almonds; mix all together thoroughly. Bake

in shallow pans and serve cold.

 

 

ALMOND HILLS

 

Roast one-quarter pound of sweet almonds, cut into strips lengthwise in

a spider of heated sugar, not too brown. Beat one-half pound of sifted

powdered sugar and the whites of five eggs to a very stiff froth. Mix

all thoroughly and place teaspoonfuls of this mixture on waxed paper,

and bake a light brown, in slow oven.

 

 

APPLE SPONGE PUDDING

 

Pare eight apples and cut off the tops carefully, so as to be able to

use them as covers to the apples. Now scrape out the inside with a

knife, being careful not to break the apple. Mix the scrapings with

sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill

this mixture into the hollow of the apple and clap on a cover for each

apple; then grease a pudding dish, lay in the apples and stew them for a

few minutes, but not long enough to break them. Make a sponge cake

batter of eight eggs and two scant cups of sugar and a pinch of salt and

add the grated peel of a lemon and beat until thick, at least half an

hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter

over the apples and bake in a moderate oven. Serve with wine sauce. Half

this quantity is sufficient for a small family.

 

 

GRATED APPLE PUDDING

 

Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or

to taste), one-half pound of grated almonds, or one-half cup of

matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon.

Pare the apples and leave them whole. Then grate all the apple from the

pulp. To this add the above, also about three tablespoons of chicken or

goose grease. When all is well mixed, add the whites well beaten to a

stiff froth. Mix very light. Bake in well-greased baking dish.

 

 

APPLE PUDDING

 

Soak three matzoth and squeeze the water out well; put them in a bowl

with three good-sized apples cut in small thick pieces; add one-quarter

pound of currants, one-quarter pound of raisins, a little cinnamon, some

rind of lemon cut thin, one-quarter pound of brown sugar and two ounces

of melted fat; mix all well together with six beaten eggs; pour in a

greased dish and bake in a moderate oven. This pudding can be boiled if

preferred. Serve with rum sauce.

 

 

FOAM TORTE

 

Four egg; whites, well beaten; add one tablespoon of vinegar drop by

drop, one cup of sugar, one tablespoon of vanilla; beat for twenty

minutes. Line spring form with this batter on all sides. Reserve a

little of the mixture and drop by drops on top of torte. Let bake

forty-five minutes in moderate oven; when baked remove. Serve with

sliced bananas, peaches and cream or strawberries.

 

 

SPONGE CAKE, No. 1

 

Take eight eggs, one pound of granulated sugar, grated rind of a lemon,

and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind

together until very light, to about the thickness of a custard, then add

the meal, stirring it in without much beating. Bake in a moderately

quick oven one-half hour.

 

 

SPONGE CAKE, No. 2

 

Take eight eggs, one and one-half cups of granulated sugar, one cup of

mixed matzoth-meal and potato flour and flavoring to taste.

 

Beat the yolks of the eggs and the sugar together until very light. Then

add the flavoring, matzoth-meal and potato flour and last of all the

whites of the eggs beaten to a stiff froth. Stir lightly and bake in a

moderately quick oven.

 

 

POTATO FLOUR SPONGE CAKE

 

Separate the whites and yolks of nine eggs. Beat the whites of seven

eggs very stiff. To the well-beaten yolks of nine eggs and the whites of

two, add one and three-quarter cups of sugar and juice and rind of one

lemon. Beat thoroughly, add one scant cup of potato flour, and beat

again. Now fold in the beaten whites very carefully, and bake slowly in

a moderate oven. Bake forty to fifty minutes. Nice for invalids.

 

 

STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL

 

Beat until very light the yolks of four eggs and three-quarters of a cup

sugar; add rind of one-half lemon, a pinch of salt, one-half cup of

sifted matzoth meal, and last the stiffly-beaten whites of the eggs.

Bake in two shallow square pans in a moderate oven.

 

When cold lay a cake on a platter, spread thickly with strawberries that

have been well sugared. Put the other cake on top. Spread over the top

and sides with cream that has been sweetened, flavored and whipped very

stiff.

 

 

HASTY PUDDING

 

Take any kind of old cake, cut up in slices, dip in wine or sprinkle

some wine over all. Make a custard with one pint of milk and four eggs.

Put one tablespoon of potato flour with the yolks, sweeten to taste,

boil the custard, flavor and pour over cake in pudding dish. Beat whites

to a stiff froth, add sugar and spread over all. Put in oven to brown

slightly. Eat cold.

 

 

POTATO FLOUR PUDDING

 

Take one-quarter pound of goose-oil, stir it to a cream, and stir in

gradually the yolks of ten eggs and three-quarters of a pound of sifted

sugar, the grated peel of a lemon, also its juice and one-half teaspoon

of salt. Add last one-half pound of potato flour and the stiffly-beaten

whites of the eggs. Have the pudding form well greased before putting in

the mixture. Bake in a moderate oven. Serve with raspberry sauce, made

of jelly. Take a glass of red raspberries, press them through a hair

sieve, add a wineglass of red wine, add sugar to taste, and let it boil

hard for about five minutes.

 

 

PESACH CAKE WITH WALNUTS

 

Cream together the yolks of nine eggs, and one-half pound of powdered

sugar, weigh one pound of walnuts before shelling; when shelled, grind;

to the creamed yolks and sugar add two tablespoons of well sifted

matzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in

the ground walnuts. Fold in gently the nine beaten whites. Bake

three-quarters of an hour.

 

 

DATE CAKE

 

Eight eggs, one and one-quarter cups of pulverized sugar, two

tablespoons of ground cinnamon and cloves mixed, one cup of

matzoth-meal; one-half pound seeded dates, cut fine, and the juice of

half a lemon.

 

Beat the yolks of the eggs and sugar together until very light, add the

matzoth meal, spices, dates and lemon, and finally put in the whites of

the eggs, beaten to a stiff froth. Bake in a moderate oven

three-quarters of an hour.

 

 

CHOCOLATE CAKE

 

Beat the yolks of four eggs with one-half cup of sifted sugar, add

one-quarter pound of grated sweet almonds, one-quarter pound of

finely-grated vanilla chocolate, and one-quarter pound of raisins,

one-half cup of matzoth meal sifted fine, juice of an orange,

one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one

hour in a slow oven, in a form lined with greased paper.

 

 

COOKIES

 

Sift together one-half cup of matzoth meal and one-fourth cup of potato

flour. Add one-half cup of sugar, one-fourth cup of chopped almonds and

two eggs. Rollout in potato flour mixed with sugar. Cut and bake on

greased tins in a hot oven.

 

 

ALMOND CAKE

 

One pound of almonds, pounded; one pound of sugar, one or two eggs and

enough cinnamon to give a strong flavor. Bake in a shallow pan and cut

into small sections.

 

 

ALMOND MACAROONS

 

One pound of almonds ground fine, one and one-half pounds of powdered

sugar, the whites of five eggs and the grated rind of two lemons. Beat

the whites of eggs to a snow, add the sugar and the grated lemon rind

and almonds; mix it well together. Grease a very thin paper with olive

oil, sprinkle some powdered sugar over it, place on a tin. Form the

cakes and place them a little distance from each other and bake in a

very moderate oven. When done let them cool before you touch them.

 

 

CINNAMON STICKS

 

Grate one-half pound of almonds, beat the whites of four eggs to a stiff

froth, add gradually one pound of pulverized sugar and a tablespoon of

cinnamon. Roll out this dough into half finger lengths and about as

thick as your little finger. Bake, and when done ice each one with

boiled frosting.

 

 

IMBERLACH

 

Take two cups of matzoth flour, one-quarter pound of powdered ginger,

mix together with three eggs. Set this dough aside until it dries. Take

one-half pound of honey and three-quarters pound of sugar and boil until

it gets a reddish color. Beat in the ginger and matzoth dough, mix it

with honey, set back on stove, stirring constantly; when the mixture is

thick and a reddish color, place on the board so as to cool; roll and

cut in two-inch lengths.

 

 

KREMSLEKH

 

To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a

teaspoon of sugar, a teaspoon of ground almonds, a few stoned and

chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its

equivalent of beef dripping, and just enough water to make the whole

into a stiff paste. Mix the ingredients very thoroughly.

 

Now take a large enamelled saucepan and about half fill it with oil or

fat. Bring this to boiling point but do not let it burn. Shape the paste

into small pieces and drop them into boiling fat, turning them

continually until well browned and then take out and drain carefully on

a strainer. May be eaten hot or cold.

 

 

EGG MARMALADE

 

Make a thick syrup by dissolving one pound of sugar in one-half pint of

water over the fire, adding one ounce of pounded almonds while the syrup

is clarifying. Take the saucepan off the fire and when the contents have

become moderately cool stir in carefully the well-beaten yolks of twenty

eggs. It will need rather prolonged stirring to blend the eggs with the

syrup. Now flavor with vanilla or wine and cook over a slow fire,

stirring constantly and taking great care that the mixture does not

burn.

 

 

RADISH PRESERVES (RUSSIAN STYLE)

 

Take black radishes, clean and cut them in strips. Weigh, and to three

pounds of radishes take one pound of honey and one and one-half pounds

of sugar. Set the radishes on to boil with water, pour off this water,

add fresh water and let cook awhile; pour off the second water, add the

honey to radishes and let cook well. Then add the sugar and let cook

again. When the radishes begin to get brown add one-quarter pound of

white ginger, and some walnuts broken into quarters. Stir. When brown,

remove from stove. Must come out of the pan dry; no syrup must remain.

 

 

BEET PRESERVES (RUSSIAN)

 

Cut beets in strips like noodles, wash, cook in water one-half hour. To

three pounds of beets take one pound of honey and one pound of sugar.

When the beets have cooked on slow fire until white, strain off and add

the honey. Let cook well and add sugar; cook, add white ginger to taste,

stirring continually, add one-quarter pound of almonds, cut in slices;

one-quarter of an hour before being done, mix, and when the beets brown

put in jars.

 

 

PRUNES

 

Wash the prunes well, first in warm water, then in cold. Cut up half a

lemon, some stick cinnamon and sugar to taste. Cook them in the oven,

covered tight, allowing a liberal quantity of water; stew slowly for two

hours; thicken with a teaspoon of potato flour, and wet the potato flour

with the juice of an orange before adding.

 

If the prunes are for chrimsel, leave out the thickening.

 

 

LEMON PRESERVES

 

Take seven lemons, slice thin and remove seeds. Draw string through

slices, fasten ends, lay them in a pan with water; boil a short time,

remove the lemon, pour off water; cook two pounds of sugar with two cups

of water. When the sugar is syrupy add one-half pound of large raisins,

put in the lemon and let cook until the syrup is thick.

 

 

CANDIED LEMON AND ORANGE PEEL

 

Lemon and orange peel if saved can be put to excellent use. Take out the

greater portion of the white inside; throw the rinds into boiling water

and simmer gently for twenty minutes. Drain, weigh, and take a pound of

sugar to every pound of peel. Put a layer of sugar and a layer of fruit

into the preserving kettle; stand it over a slow fire until the sugar

melts. When melted, cook slowly until the rinds are transparent. Lift

them out; drain them and when nearly dry roll in granulated sugar.

 

 

WINE SAUCE

 

One cup of white wine, half a cup of water, grated peel of lemon,

teaspoon of potato flour wet with cold water, add the yolks of two eggs,

stirring constantly; when thick, add the beaten whites and serve.

 

 

RUM SAUCE

 

Beat yolks of two eggs with a tablespoon of sugar, and a small cup of

cold water, a wineglass of rum and the juice of a lemon, and bring to

boiling point, stirring all the time. The two whites of eggs may be

whipped very firm and spread over the pudding just before serving.

 

 

SUGAR SYRUP

 

Two cups of brown sugar, one cup of boiling water, and cinnamon to

taste. Stir the ingredients together in a saucepan until the sugar is

dissolved and then let the mixture simmer slowly until it thickens.

 

 

MOCK WHIPPED CREAM FILLING

 

Use between and on top of layer cakes, or as a filling for torten.

 

Peel and grate one large sour apple, three-quarters cup of white sugar,

white of one egg; beat all together a long time, flavor with vanilla or

grated rind of one-half lemon. Mix the apple with the sugar as soon as

possible or it will turn dark.

 

 

LEMON CREAM FILLING

 

Put on to boil the yolks of five eggs, one-half cup of granulated sugar,

the juice of three lemons and grated rind of one, and about a brandy

glass of water. Stir constantly so as to prevent curdling. When it has

thickened and comes to a boil take it from the range and add the beaten

whites of eggs.

 

 

FILLING FOR CHRIMSEL

 

This is made of unblanched, pounded almonds, grated apples, chopped

raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.

 

Mix the ingredients together and fill the hollowed out center of the

chrimsel with them. Then place one chrimsel upon another, being careful

not to let the filling escape from its hollow and fasten the edges

securely together with the fingers, keeping the rounded shape uninjured.

Fry them in boiling fat, turning them from one side to the other until a

dark brown. Serve hot with sugar syrup.

 

 

STRAWBERRY DESSERT

 

Line a dish with macaroons, wet them with wine, put over this a box or

quart of strawberries, and sugar them well. Beat the yolks of four eggs

with one small cup of sugar, grated rind of lemon and half its juice.

Beat the whites to a stiff froth, and half the yolks; pour over all in

your pudding dish. When baked spread the other half of the whites on

top, having previously sweetened the remaining whites with sugar. Bake a

light brown. Eat cold with whipped or plain cream.



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
Home

Contact