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Fish Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Fish Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Fish Sandwiches



Spread one piece of bread with any kind of cold fish that has been shredded and mixed with tartar sauce.


Then put a lettuce leaf on that and then a slice of hard-boiled egg that has been dipped in tartar sauce. 


Cover with a slice of buttered bread.


Bread should be twenty-four hours old and cut in thin, even slices. 


If fancy forms are desired, shape before spreading with butter. 


Cream butter and spread evenly.



Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Brown Bread Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Brown Bread Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Brown Bread Sandwiches


Season one cup of cottage cheese with salt, cayenne, and add one pimento cut in shreds. 


Cut white and brown bread in finger lengths about one inch wide. 


Spread with cheese mixture and place a brown and white slice together.

Bread should be twenty-four hours old and cut in thin, even slices. 
If fancy forms are desired, shape before spreading with butter. Cream butter and spread evenly.


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Beef Tea Strongest - Recipes For The Sick, Invalids, And The Convalescent - Simple Healthy Foods That Are Easy To Eat And Swallow

Beef Tea Strongest - Recipes For The Sick, Invalids, And The Convalescent - Simple Healthy Foods That Are Easy To Eat And Swallow



Beef Tea (Strongest)


Time—2 hours



1 pint of water to 1 lb. gravy beef.



Cut the beef into pieces about half an inch square, removing all fat and skin, and soak for 1 hour in the water. 



Then add 1 teaspoonful of salt, and place in a covered jar, which must stand in a saucepan of boiling water for 1 hour. 



Keep the saucepan well filled, and the water boiling, but be careful not to let it enter the jar. 



Strain and serve.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By By May Henry And Edith B. Cohen

To Steam Fish - Useful Cooking And Housekeeping Tips And Hacks - Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

To Steam Fish - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook



To Steam Fish


Fish should rather be steamed than boiled, for though more time is required the result is more satisfactory. 


If a fish-kettle is not to hand, place a pie-dish upside down in a large saucepan, and put the fish on it. 


Let boiling water always reach half way up the dish, so that the fish cooks in the steam. 


Add more boiling water when required.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Eggless Ginger Gems - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Eggless Ginger Gems - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

 

Eggless Ginger Gems

Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of butter, and warm slightly; beat up well and stir at least ten minutes. 


Add the following spices: one-half teaspoon each of ginger and cinnamon; and gradually one-half cup of milk and two and one-half cups of sifted flour in which has been sifted two teaspoons of baking powder.


One-fourth cup of currants or seeded raisins may be added. Bake in well-greased gem pans and eat warm for tea or lunch.




Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Lettuce Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Lettuce Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Lettuce Sandwiches


Put fresh lettuce leaves, washed and dried, between thin layers of bread. 


Spread with mayonnaise or boiled dressing.
Bread should be twenty-four hours old and cut in thin, even slices. 
If fancy forms are desired, shape before spreading with butter. 
Cream butter and spread evenly.


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

To Bake Fish - Useful Cooking And Housekeeping Tips And Hacks - Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

To Bake Fish - Useful Cooking And Housekeeping Tips And Hacks - Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



To Bake Fish


Clean and dry the fish very thoroughly, put it on a baking tin, greased with a little oil or butter, sprinkling pepper and salt over it. 


Cover with a well-greased sheet of paper, bake from 10 minutes to ½ an hour, according to the size of the fish. 


Remove the paper, and serve the fish with chopped parsley and the strained liquor from the tin.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Raw Beef Tea For Typhoid Fever - Recipes For The Sick, Invalids, And The Convalescent - Simple Healthy Foods That Are Easy To Eat And Swallow

Raw Beef Tea For Typhoid Fever - Recipes For The Sick, Invalids, And The Convalescent - Simple Healthy Foods That Are Easy To Eat And Swallow



Raw Beef Tea For Typhoid Fever


Time—1¾ hour


Scrape a small piece of very lean gravy beef, put it in a tumbler, add a pinch of salt, and just cover with cold water. 


Let it stand 1½ hour, then strain, and add 2 or 3 drops of lemon-juice to turn it brown, if permitted by the doctor.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By By May Henry And Edith B. Cohen

Gluten Gems - Muffins And Biscuits - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Gluten Gems - Muffins And Biscuits - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Gluten Gems - Muffins And Biscuits


Beat the yolks of two eggs, add one cup of milk; then one and one-half cups of gluten flour, two teaspoons of baking powder; beat well, stir in the whites of the two eggs, and bake in hot buttered gem pans about twenty minutes.


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Anchovy Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Anchovy Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Anchovy Sandwiches

Pound the anchovies to a paste and mix with an equal quantity of olives stoned and finely chopped.

Bread should be twenty-four hours old and cut in thin, even slices. 
If fancy forms are desired, shape before spreading with butter. 
Cream butter and spread evenly.


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Fish Quenelles - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Fish Quenelles - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Fish Quenelles


Time—¾ hour


1 teacupful bread-crumbs, ½ gill milk or cream, 1 teacupful cold cooked fish, 1 oz. fresh butter, 1 egg; salt and pepper to taste.


Soak the bread-crumbs in the milk, pound the fish, melt the butter, beat up the egg, yolk and white separately, mix all together, season to taste; ¾ fill six small buttered moulds with the mixture and steam for ½ hour; turn out and serve with white or lemon sauce.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

To Boil Fish - Useful Cooking And Housekeeping Tips And Hacks - Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

To Boil Fish - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook




To Boil Fish


When the fish is thoroughly cleaned, put it on a strainer or dish, place it in a saucepan with boiling water sufficient to cover it, some salt and a tablespoonful of vinegar. 


Simmer gently till the skin begins to crack.


Some of the liquor in which the fish was boiled can be used for making a sauce.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen