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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

*GARNISHES AND DUMPLINGS FOR SOUPS*

 

 

NOODLES

 

Beat one large egg slightly with one-fourth teaspoon of salt, add enough

flour to make a stiff dough; work it well for fifteen or twenty minutes,

adding flour when necessary. When the dough is smooth place on slightly

floured board and roll out very thin and set aside on a clean towel for

an hour or more to dry. Fold in a tight roll and cut crosswise in fine

threads. Toss them up lightly with fingers to separate well, and spread

them on the board to dry. When thoroughly dry, put in a jar covered with

cheese cloth for future use. Drop by handfuls in boiling soup, ten

minutes before serving.

 

Noodles for vegetables or for puddings are made in the same way, but to

each egg, one-half egg-shell full of cold water may be added. The strips

are cut one-half inch wide.

 

 

PLAETCHEN

 

Take noodle dough, roll out thin in same manner as noodles, when dry cut

in three-inch strips, place the strips on top of one another, then cut

into one-half inch strips, crosswise, cut again to form one-half inch

squares. Dry same as noodles. Drop by handfuls in boiling soup.

 

 

KREPLECH OR BUTTERFLIES

 

Roll noodle dough into pieces two and one-half inches square. Place on

each one tablespoon of force-meat, then fold squares into three corned

pockets, pressing edges well together. Drop in boiling soup or salted

water and boil fifteen minutes.

 

 

FORCE-MEAT FOR KREPLECH

 

Chop one pound of beef, soup meat, cold veal, or take lamb chopped very

fine, season with one teaspoon of salt, one-eighth teaspoon of pepper,

ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.

This force-meat may also be made into balls one-half inch in diameter,

roll the balls in flour and cook them in the boiling soup, or fry them

in fat.

 

 

BAKING POWDER DUMPLINGS

 

Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of

baking powder, stir in scant one-half cup of milk or water and mix to a

smooth batter. Drop one teaspoonful at a time in the boiling soup; cover

kettle, let boil five minutes and serve at once.

 

 

CROUTONS

 

Cut stale bread into cubes, place in pan and brown in the oven; or

butter the bread, cut into cubes and then brown the same way. Fry small

cubes of stale bread in deep hot fat until brown or fry them in a little

butter or fat in a hot spider until brown.

 

 

PFAeRVEL OR GRATED EGG FOR SOUP

 

Into the yolk of one egg stir enough flour until it is too stiff to

work. Grate on coarse grater, and spread on board to dry. After soup is

strained, put in and boil ten minutes before serving.

 

 

SPATZEN

 

Beat one egg well, add one-half teaspoon of salt, three-fourths cup of

flour and one-third cup of water, stirring to a stiff, smooth batter.

Drop by teaspoons into boiling soup ten minutes before serving.

 

 

EGG CUSTARD

 

Beat slightly the yolks of two eggs, add two tablespoons of milk and a

few grains of salt. Pour into small buttered cup, place in pan of hot

water and bake until firm; cool, remove from cup and cut in fancy shapes

with French vegetable cutters.

 

 

GRATED IRISH POTATO

 

Peel, wash and grate one large Irish potato, or two medium-sized ones.

Put it in a sieve and let hot water run over it until it is perfectly

white. Have the white of one egg beaten to a very stiff froth, then stir

in the potatoes and twenty minutes before serving add it to the boiling

soup. Beat the yolk of one egg up in the soup tureen, and pour the hot

soup over it, stirring carefully at first.

 

 

FARINA DUMPLINGS

 

Put in a double boiler one kitchen spoon of fresh butter, stir in one

cup of milk. When it begins to boil stir in enough farina to thicken.

Take off the stove and when cold add the yolks of two eggs and the

stiffly-beaten whites, and a little salt and nutmeg and one-half cup of

grated almonds if desired. Let cool, then make into little balls, and

ten minutes before soup is to be served, drop in boiler and let boil up

once or twice.

 

 

BOILED FLOUR BALLS WITH ALMONDS

 

Two yolks of eggs beaten very light, add a pinch of salt, pepper and

finely-chopped parsley. Add six blanched almonds grated, enough sifted

flour to make stiff batter, then add the stiffly-beaten whites of eggs

and one-half teaspoon of baking powder. Drop by teaspoons in soup ten

minutes before serving.

 

 

EINLAUF (EGG DROP)

 

Beat one egg, add one-eighth teaspoon of salt, three tablespoons of

flour and one-fourth cup of water, stir until smooth. Pour slowly from a

considerable height from the end of a spoon into the boiling soup. Cook

two or three minutes and serve hot; add one teaspoon of chopped parsley

to the soup.

 

 

EGG DUMPLINGS FOR SOUPS

 

Rub the yolks of two hard-boiled eggs to a smooth paste, add a little

salt and grated nutmeg and one-half teaspoon of melted butter. Add the

chopped whites of two eggs and a raw egg yolk to be able to mold the

dough into little marbles, put in boiling soup one minute.

 

 

SCHWEM KLOESSE

 

Take three tablespoons of flour; stir with one egg and one-half cup of

milk; pour this in a pan in which some butter was melted; stir until it

loosens from the pan. When it is cold, add two more eggs and some salt,

and shortly before needed form in little dumplings and put in boiling

hot soup for five minutes.

 

 

DUMPLINGS FOR CREAM SOUPS

 

Scald some flour with milk or water, mix in a small piece of butter and

salt, and boil until thick. When cool beat in yolk of an egg, if too

stiff add the beaten white.

 

 

DROP DUMPLINGS

 

Break into a cup the whites of three eggs; fill the cup with milk; put

it with a tablespoon of fresh butter and one cup of sifted flour in a

spider and stir as it boils until it leaves the spider clean. Set aside

until cool and stir in the yolks of three eggs. Season with salt, pepper

and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten

minutes before ready to be served.

 

 

LIVER KLOESSE (DUMPLINGS)

 

Brown a small onion minced in one tablespoon of chicken fat, add a small

liver chopped fine, chopped parsley, two tablespoons of flour. Season

with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon

in the boiling soup, let cook ten minutes--serve.

 

 

FRITTER BEANS

 

Beat one egg until light, add three-fourths teaspoon of salt, one-half

cup of flour and two tablespoons of water. Put through colander into

deep hot fat and fry until brown. Drain and pour hot broth over them.

 

 

SPONGE DUMPLINGS

 

Separate three eggs, beat the yolks, and add one cup of soup stock,

one-fourth teaspoon of salt, then add the beaten whites. Pour into a

greased cup and place in pan of hot water and steam until firm; cool,

remove from cup and cut into small dumplings with a teaspoon; pour the

boiling soup over and just before serving add chopped parsley.



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