Savory Custard - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savory Custard - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Savoury Custard. Time—40 minutes.



3 yolks of eggs, 2 whites of eggs, 1 gill of stock, a little salt.
Beat up the eggs with the stock and salt; strain into a well-greased gallipot, cover it with a piece of greased paper, stand it in a saucepan of boiling water and steam very gently for 30 minutes (the custard would be full of holes if steamed quickly). When the custard is set, take the gallipot out of the saucepan, let it get cool, turn the custard out and cut it up into fancy shapes.


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

Stock Or Consomme - General Tips And Information For Preparing - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Stock Or Consomme - General Tips And Information For Preparing - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


STOCK OR CONSOMMÉ.



This is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes preferred; the bones should always be broken, and the meat cut up, as the juices are better extracted; it is advisable to put on, at first, but very little water, and to add more when the first quantity is nearly dried up. The time required for boiling depends upon the quantity of meat; six pounds of meat will take about five hours; if bones, the same quantity will require double the time.
Gravy beef with a knuckle of veal makes a fine and nutritious stock; the stock for white soups should be prepared with veal or white poultry. Very tolerable stock can be procured without purchasing meat expressly for the purpose, by boiling down bones and the trimmings of meat or poultry.
The liquor in which beef or mutton intended for the table has been boiled, will also, with small additions and skilful flavoring, make an excellent soup at a trifling expense.
To thicken soups, mix a little potatoe-flour, ground rice, or pounded vermicelli, in a little water, till perfectly smooth; add a little of the soup to it in a cup, until sufficiently thin, then pour it into the rest and boil it up, to prevent the raw taste it would otherwise have; the presence of the above ingredients should not be discovered, and judgment and care are therefore requisite.
If colouring is necessary, a crust of bread stewed in the stock will give a fine brown, or the common browning may be used; it is made in the following manner:
Put one pound of coarse brown sugar in a stew-pan with a lump of clarified suet; when it begins to froth, pour in a wine-glass of port wine, half an ounce of black pepper, a little mace, four spoonsful of ketchup or Harvey’s sauce, a little salt, and the peel of a lemon grated; boil all together, let it grow cold, when it must be skimmed and bottled for use.
It may also be prepared as required, by putting a small piece of clarified fat with one ounce of coarse sugar, in an iron spoon, melting them together, and stirring in a little ketchup and pepper.
When good stock or consommé is prepared, it is very easy to form it into any kind of soup or sauce that may be required.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

General Tips And Information For Cooking Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

General Tips And Information For Cooking Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a little salt, a spoonful or two of vinegar is sometimes added, which has the effect of increasing its firmness.
Fish for broiling should be rubbed over with vinegar, well dried in a cloth and floured. The fire must be clear and free from smoke, the gridiron made quite hot, and the bars buttered before the fish is put on it. Fish to be fried should be rubbed in with salt, dried, rolled in a cloth, and placed for a few minutes before the fire previous to being put in the pan.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Fish Fried In Oil - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Fish Fried In Oil - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



FISH FRIED IN OIL.



Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used. When prepared by salting or drying, as above directed, have a dish ready with beaten eggs, turn the fish well over in them, and sprinkle it freely with flour, so that the fish may be covered entirely with it, then place it in a pan with a good quantity of the best frying oil at boiling heat; fry the fish in it gently, till of a fine equal brown colour, when done, it should be placed on a cloth before the fire for the oil to drain off; great care should be observed that the oil should have ceased to bubble when the fish is put in, otherwise it will be greasy; the oil will serve for two or three times if strained off and poured into a jar. Fish prepared in this way is usually served cold.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Tomato Pie - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Tomato Pie - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Tomato Pie. Time—¾ hour.


1 lb. cold mutton, ½ lb. potatoes, 1 lb. tomatoes, 1 gill stock, ½ onion, pepper and salt to taste.
Cut the meat into neat pieces, add the potatoes and onion sliced, and cover with sliced tomato. Add the stock and seasoning, make a short crust and bake about ½ hour.



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

Escobeche - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Escobeche - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



ESCOBECHE



Take some cold fried fish, place it in a deep pan, then boil half a pint of vinegar with two table spoonfuls of water, and one of oil, a little grated ginger, allspice, cayenne pepper, two bay leaves, a little salt, and a table spoonful of lemon juice, with sliced onions; when boiling, pour it over the fish, cover the pan, and let it stand twenty-four hours before serving.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Fish Stewed Brown - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Fish Stewed Brown - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



FISH STEWED BROWN.



Fry some fish of a light brown, either soles, slices of salmon, halibut, or plaice, let an onion brown in a little oil, add to it a cup of water, a little mushroom ketchup or powder, cayenne pepper, salt, nutmeg, and lemon juice, put the fish into a stew-pan with the above mixture, and simmer gently till done, then take out the fish and thicken the gravy with a little browned flour, and stir in a glass of port wine; a few truffles, or mushrooms, are an improvement.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Stewed Carp - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Stewed Carp - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



A SUPERIOR RECEIPT FOR STEWED CARP.



Clean the fish thoroughly, put it into a saucepan, with a strong rich gravy, season with onion, parsley roots, allspice, nutmegs, beaten cloves, and ginger, let it stew very gently till nearly done, then mix port wine and vinegar in equal quantities, coarse brown sugar and lemon juice, a little flour, with some of the gravy from the saucepan, mix well and pour over the fish, let it boil till the gravy thickens. Pike is excellent stewed in this manner.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Baked Tilapia With Vinegar - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Baked Tilapia With Vinegar - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints


BAKED TILAPIA WITH VINEGAR.



Cut off the heads and tails, open and clean them, lay them in a deep pan with a few bay leaves, whole pepper, half a tea-spoonful of cloves, and a whole spoonful of allspice, pour over equal quantities of vinegar and water, and bake for an hour and a half, in a gentle oven;


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Stewed Fish In The Dutch Fashion - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Stewed Fish In The Dutch Fashion - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



AN EXCELLENT RECEIPT FOR STEWED FISH IN THE DUTCH FASHION.




Take three or four parsley roots, cut them into pieces, slice several onions and boil in a pint of water till tender, season with lemon juice, vinegar, saffron, pepper, salt, and mace, then add the fish, and let it stew till nearly finished, when remove it, and thicken the gravy with a little flour and butter, and the yolk of one egg, then return the fish to the stew-pan, with balls made as directed in the preceding receipt, and boil up.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Stuffed Tomatoes - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Stuffed Tomatoes -  Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Stuffed Tomatoes.


2 lbs. round tomatoes, 2 oz. chopped smoked beef, 1 chopped shalot, 2 to 3 mushrooms, 1 teaspoonful chopped parsley, 1 tablespoonful bread-crumbs.
Cut a small piece off the top of each tomato and squeeze them slightly. Mix the other ingredients over the fire for a few minutes, then stuff each tomato with some of the mixture, replace the top pieces, sprinkle with bread-crumbs and bake 10 minutes.


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


Impanada - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Impanada - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints


IMPANADA.



Cut salmon in small pieces , place them in a deep dish in alternate layers, with slices of potatoes and dumplings made of short-crust paste, sweetened with brown sugar, season well with small pickles, peppers, gerkins, or West India pickles; throw over a little water and butter warmed, and bake it thoroughly.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Scalloped Fish - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

Scalloped Fish - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



SCALLOPED FISH.



Take any dressed kosher fish, break it in small pieces, put it into tin scallops, with a few crumbs of bread, a good piece of butter, a little cream if approved, white pepper, salt, and nutmeg; bake in an oven for ten minutes, or brown before the fire; an anchovy added will be an improvement.

ANOTHER WAY.


Break the kosher fish into pieces, pour over the beaten yolk of an egg, sprinkle with pepper and salt, strew with bread crumbs, chopped parsley, and grated lemon peel, and squeeze in the juice of lemon, drop over a little warmed butter, and brown before the fire.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Macaroni Mutton - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Macaroni Mutton - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Macaroni Mutton. Time—2¼ hours.


1 lb. cold cooked mutton, 1 large onion, 1 oz. dripping, 1 pint of stock or pot-liquor, 1 tablespoonful sauce of any kind, ¼ lb. macaroni; pepper and salt to taste.
Fry (in a saucepan) some slices of mutton (underdone is best) in the dripping, with the onion cut in pieces, then add the stock or pot-liquor, Worcester, Harvey or other sauce, pepper, salt and macaroni. Simmer for 2 hours and serve.


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

Cold Meat Patties - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Cold Meat Patties - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Cold Meat Patties. Time—1 hour.


½ lb. cold cooked meat, ¾ lb. flour, ¼ lb. dripping, 1 teaspoonful baking-powder, pepper and salt to taste, ½ teaspoonful mixed herbs, 1 gill stock or gravy.
Rub the fat into the flour, add the baking-powder, mix to a stiff paste with a little cold water, roll it out ¼ inch thick, and cut 24 rounds. Grease 12 patty pans, and line them with 12 rounds of paste. Mince the cold meat, season with pepper, salt, and half a teaspoonful mixed herbs, moisten with stock or gravy. Fill the patty pans with the mixture, press on the remaining 12 rounds of paste, trim the edges neatly, decorate, brush over with beaten egg, and bake ½ hour.


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

Stuffed Vegetable Marrow - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Stuffed Vegetable Marrow - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Stuffed Vegetable Marrow. Time—½ hour.



1 marrow, 1 lb. cold meat, pepper and salt to taste, ½ teaspoonful herbs, ½ gill stock or gravy.
Cut a small piece off the end of the marrow, scoop out the seeds, and replace them with the meat, chopped fine and seasoned, and moistened with stock. Cork up the end with the piece cut off, roll up in a pudding cloth, cover with boiling water, and cook about twenty minutes. Serve with gravy. This dish may also be baked, but must be basted occasionally with dripping.



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

Hash - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Hash - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Hash. Time—2 hours.


1 lb. cold cooked meat and bones, 2 onions, 1 carrot, a small bunch of herbs, ½ oz. dripping, 1 tablespoonful flour, 1 dessertspoonful ketchup, 1 saltspoonful salt, ½ saltspoonful pepper.
Chop the bones of the meat into small pieces, and put them into a saucepan with enough cold water to cover them. Add to them the herbs, chopped onion, and the carrot, washed, scraped and cut into slices. Simmer 1½ hour, strain, and add the seasoning. Cut the other onion into thin slices, fry it brown in the dripping, add it to the stock, and thicken with the flour. Stir well till it boils, then add the ketchup, the meat cut into neat slices, and heat thoroughly without boiling. Serve with small pieces of toast, or in a ring of mashed potatoes.



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


Giblet Soup - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Giblet Soup - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



GIBLET SOUP.



Add to a fine strong well-seasoned beef stock, of about three quarts, two sets of giblets, which should be previously stewed separately in one quart of water (the gizzards require scalding for some time before they are put in with the rest); white pepper, salt, and the rind of lemon should season them; when they are tender, add them with their gravy to the stock, and boil for about ten minutes together, then stir in a glass of white wine, a table spoonful of mushroom ketchup, and the juice of half a lemon; it will require to be thickened with a little flour browned; the giblets are served in the soup.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Barley Soup - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Barley Soup - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


BARLEY SOUP.



Put in a stew-pan, a knuckle of mutton, or four pounds of the neck, with three quarts of water, boil it gently and keep it well skimmed; a sprig of parsley, a couple of sliced turnips, a carrot, an onion or more, if approved, with a little white pepper and salt, are sufficient seasoning, a breakfast cup full of barley should be scalded and put in the stew-pan with the meat, if when done, the soup is thin and watery, a little prepared barley, mixed smoothly, should be stirred in.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Pink Salmon - Cooked Fish, Skinless, Boneless, Wild - Kosher - Tasty And Delicious Food To Try Right Now

Pink Salmon - Cooked Fish, Skinless, Boneless, Wild - Kosher - Tasty And Delicious Food To Try Right Now



Safe Catch Skinless and Boneless Wild Pacific Pink Salmon, Kosher, 3oz Pouches (Pack of 12)





  • DELICIOUSLY PURE SALMON – Safe Catch Skinless & Boneless Wild Pacific Pink Salmon has been hand packed without skin and bones and with no additives or fillers. Just deliciously 100% pure salmon fish, slow-cooked to perfection.


  • 21 GRAMS OF LEAN PROTEIN –Flavorful straight out of the pouch, our salmon packets contain premium wild salmon in naturally occurring healthy fish oils and juices. A great natural source of heart-healthy Omega-3s, Vitamin D, and Potassium.

  • EVERY SALMON MERCURY TESTED – We are the only brand to test each and every salmon for mercury (to a limit of 0.04 ppm - 25X lower than federal limits).

  • SUSTAINABLY WILD CAUGHT – Our wild-caught salmon has been sustainably caught in MSC Certified fisheries in the North Pacific Ocean. Safe Catch proudly follows the guidelines of the Monterey Bay Aquarium Seafood Watch Program, while also protecting purity in our oceans, lakes, and rivers.

  • OFFICIAL SALMON OF THE AMERICAN PREGNANCY ASSOCIATION – A healthy choice for kids, pregnant women, and athletes. A lean source of protein and a natural source of heart-healthy Omega-3s-important for developing strong minds and bodies.


Just pure salmon - nothing more

At Safe Catch, we don’t add water, oil or fillers to our cans. Get all of the benefits of salmon without the impurities of additional processing. It tastes better and is better for you!
  • Omega 3s
  • Vitamin D
  • 35G Lean Protein
  • Potassium


Hand cut, slow cooked

At Safe Catch, we hand-cut and hand pack whole sashimi-grade salmon fillets, seal them in the can and slow cook each one in its own natural juices. This artisanal cook method adds to the premium quality and superior flavor that comes in every Safe Catch can.



Safe Catch's artisanal single-cook process retains 100% of the salmon's vital oils—like Omega-3 fatty acids. When you open a can of Safe Catch you will find a solid salmon fillet with naturally occurring fish oils and juices that are full of nutrients. Pour into a bowl, mix it up and enjoy!



Safe Catch Skinless & Boneless Wild Pacific Pink Salmon, Mercury Tested, 3oz Pouch. 

Safe Catch Wild Pacific Pink Salmon Pouch contains no additives or fillers. Just deliciously 100% pure salmon fish, hand-cut and slow-cooked to perfection without skin and bones in its own natural juices to ensure that vital nutrients and flavors are retained. 

Flavorful, ready-to-eat salmon that can be enjoyed straight out of the packet. Great in texture, with amazing purity, and a highly nutritious source of lean protein and heart-healthy Omega-3s.

Nothing Added ~ Nothing Drained ~ Ready-To-Eat
When you open this salmon pouch, you will find premium wild salmon in naturally occurring nutritious fish oils and juices that do not need to be drained, as it’s a natural source of Omega-3s, Vitamin D, and Potassium that support a healthy heart and whole-body health. 

A great addition to a high protein diet to create and add to a variety of meals. 21g of protein per serving. 3 oz packets which make them convenient for emergency kits, hiking, or picnics.


We are the only brand to test each and every salmon for mercury (to a limit of 0.04ppm - 25X lower than federal limits) and our wild salmon has the lowest mercury limit of any other canned salmon brand in the market.

Safe Catch is an approved Earth Island Institute (EII) Dolphin Safe company. Our wild pink salmon is Non-GMO Project Verified, Kosher, BPA-Non Intent, Paleo/Keto Certified, Whole30 Approved, and Gluten-Free.







Yorkshire Tea Cakes - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Yorkshire Tea Cakes - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Yorkshire Tea Cakes. Time—2 hours.


¾ lb. flour, 1½ gill milk, 1 egg, 1 teaspoonful castor sugar, 1 oz. German yeast, 1 oz. butter, salt.
Pass the flour through a sieve, and add a pinch of salt. Melt the butter in a stew-pan, add the milk, and let it become lukewarm. Cream the yeast with the castor sugar, add the milk, butter and egg, mix well, then strain into the middle of the flour, work in all the flour from the sides, then turn on to a floured board, and knead with the hand. Cut into two pieces, place in floured tins, cover and leave in a warm place to rise 1 hour. Bake from 20 to 30 minutes in a hot oven.

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

Vinegar Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Vinegar Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Vinegar Cake. Time—2 hours.

½ lb. flour, 2 oz. butter, ¼ lb. brown sugar, ¼ lb. currants, ¼ teaspoonful carbonate of soda, 1 dessertspoonful vinegar, 1 gill milk, ½ teaspoonful baking-powder, 1 teaspoonful cinnamon.
66Mix the flour and butter together, then add the sugar, currants (washed and dried), cinnamon, and baking-powder. Mix together smoothly in a basin the carbonate of soda and the milk, then add the vinegar, and while it is effervescing, mix it quickly with the dry ingredients. Turn all into a greased cake-tin, and bake in a moderate oven about 1½ hour.

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


Spice Cakes - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Spice Cakes - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Spice Cakes. Time—½ hour.

6 oz. flour, 4 oz. castor sugar, 1 oz. butter, 1 teaspoonful baking-powder, 1 teaspoonful nutmeg or cinnamon, ½ gill water, 1 egg.
Whisk the egg and sugar to a stiff batter, and add the water. Mix the flour, baking-powder and spice together, and stir lightly into the batter, then add the butter melted. Half fill small greased patty-pans, and bake in a sharp oven.

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

Spanish Biscuits - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Spanish Biscuits - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Spanish Biscuits. Time—½ hour.

1 lb. flour, 3 oz. sifted sugar, 1 tablespoonful baking-powder, 3 dessertspoonfuls salad oil, 1 dessertspoonful orange-flower water. Enough cold water to make it into a stiff paste.
Mix the ingredients, break off small pieces, shape them into rings, notching out all round with a sharp knife, place them on a hot tin and bake them in a hot oven.

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


Scones - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Scones - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Scones. Time—¾ hour.

1 lb. flour, ½ pint milk, 3 oz. butter, 3 teaspoonfuls baking-powder, 1 oz. sugar.
Rub the butter into the flour, add the baking-powder and sugar, and form into a smooth paste with lukewarm milk. Roll the paste out 1½ inch thick, cut it into triangles, and bake on a greased tin ½ hour. When half done, brush over with milk.

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


Plum Loaf - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Plum Loaf - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Plum Loaf. Time—¾ hour.

½ lb. flour, 1 tablespoonful of baking-powder, salt, 2 oz. currants, milk.
Wash and dry the currants, mix the dry ingredients well together, add sufficient milk to make a stiff paste, then knead well on a floured board. Form into shapes, brush over with milk, flour a tin, and bake in a hot oven ½ hour. If the rolls sound hollow when tapped, they are done.

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


Orange Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Orange Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Orange Cake. Time—1 hour.

The weight of 2 eggs in butter, sugar and flour; part of the juice and all the rind of 1 orange and a little baking-powder.
Cream the butter and sugar together about 5 minutes, add the orange-peel and 1 egg, and part of the flour. Use part of the juice for the cake, and the rest for the icing. Stir in the juice and baking-powder, add the rest of the ingredients, grease and sugar the tin, fill it ⅓ and bake ½ hour.
Icing, 1 tablespoonful water to ¼ lb. best icing sugar and orange juice. Stand this in a cup of warm water, and when liquid pour over the cake.

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

Oatmeal Biscuits - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Oatmeal Biscuits - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Oatmeal Biscuits. Time—¾ hour.

5 oz. flour, 7 oz. oatmeal, 1 oz. castor sugar, 3 oz. butter, ¼ teaspoonful baking-powder, 1 egg.
Melt the butter, mix the flour, sugar, oatmeal, and baking-powder, together; stir in the melted butter. Break the egg into a teacup, beat it up with a little water, and stir it into the other ingredients to form a paste. Turn the paste on to a board, and roll it out very thin, cut it into rounds with a cutter or tumbler, place the biscuits on a greased tin and bake 20 minutes.

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

Lemon Cheese Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Lemon Cheese Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Lemon Cheese-cake Mixture. Time—¼ hour.

3 eggs, 2 oz. butter, 6 oz. castor sugar, rind of one and juice of 2 lemons.
Beat up the eggs, add to them the sugar, lemon-juice and rind; melt the butter in a saucepan, add the other ingredients to it, and simmer gently till the mixture thickens, stirring all the time. This mixture can be used like jam, and will keep some time.

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

Hanukkah Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Hanukkah Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Hanucah Cakes

Time—½ hour

¼ lb. butter, ¼ lb. brown sugar, ½ lb. flour, 2 eggs, ¼ lb. loaf sugar, crushed.

Pass the flour through a sieve, rub in the butter, then add the brown sugar and 1 whole egg, well beaten. 

Roll out ¼ inch thick, cut rings, brush over with egg, toss in the crushed sugar, and bake on a greased tin about ¼ hour in a quick oven.


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




Dough Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Dough Cake -  Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Dough Cake. Time—1¼ hour.

1 lb. dough, ¼ lb. sugar, ¼ lb. currants or sultanas, 2 oz. butter, 1 oz. candied peel, 1 egg.
Wash and dry the currants, chop the peel, then mix these well into the dough; beat the egg, add the butter to it, and beat all the ingredients well together. Grease a tin, turn the mixture into it, and bake about 40 minutes.

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

Cornflour Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cornflour Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cornflour Cake. Time—1 hour.

2 oz. flour, ¼ lb. cornflour, ¼ lb. castor sugar, 2 oz. butter, 2 eggs, 1 teaspoonful baking-powder.
Beat the butter to a cream, add the sugar, and mix well; add the eggs, and beat all well together; stir in lightly the flour, cornflour, and baking-powder and beat all well for 5 minutes. Half-fill a greased cake-tin with the mixture, and place it at once in a hot oven to bake for ½ hour. Turn the cake on to a sieve, and stand on its side to cool.

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

Cocoanut Drops - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cocoanut Drops - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cocoanut Drops. Time—20 minutes.


1 tablespoonful sifted sugar, white of 1 egg, 1 grated cocoanut, a few drops of rose-water.
Beat the white of an egg to a stiff froth, then add the sugar, rose-water, and sufficient cocoanut to form a thick paste. Shape into little sugar-loaves, and bake a few minutes till crisp outside. The cocoanut may be replaced by grated chocolate.

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

Light Chocolate Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Light Chocolate Cake - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Light Chocolate Cake. Time—1¼ hour.

2 oz. grated chocolate, 3 or 4 oz. fine flour, 6 eggs, 6 oz. sifted sugar, a few drops vanilla; raspings.
Beat the yolks of the eggs with the vanilla, whisk the whites to a stiff froth, drop the yolks slowly into the whites, beating all the time; then add gradually the sugar, chocolate, and lastly the flour, and only beat till they are well-mixed. Grease a cake-tin, sprinkle it with raspings , turn the mixture into it, and bake at once in a well-heated oven for 1 hour; turn the cake on to a sieve, and stand on its side to cool.

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

Candied Peel Drops - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Candied Peel Drops - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Candied Peel Drops. Time—¾ hour.


½ lb. flour, 3 oz. butter, 3 oz. brown sugar, 3 oz. candied peel, 1 egg, ½ teaspoonful baking-powder, ½ gill milk.
Pass the flour through a sieve, rub in the butter, add the sugar, the peel cut up fine, and the baking-powder. Beat up the egg with the milk, and mix with the flour to a stiff paste. With two forks drop small pieces on to a greased tin, and bake about ¼ hour.

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

Butter Cakes - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Butter Cakes - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Butter Cakes. Time—½ hour.

¾ lb. flour, ½ lb. butter, ½ lb. brown sugar; cinnamon to taste; 2 eggs.
Rub the butter into the flour, add the sugar and cinnamon; beat up the eggs, and form the whole into a paste; roll out rather thin, cut into rounds with a cutter or a tumbler, and bake till crisp on a greased tin.

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

Buns - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Buns - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Buns. Time—3¼ hours.


1 pint milk, 1 oz. yeast, ½ lb. flour, 1 teaspoonful castor sugar.
Rub the flour through a sieve, cream the yeast and sugar together and add lukewarm milk. Strain this mixture into the flour, and beat well. Cover the basin with paper and set in a warm place (on the fender) to rise for 1 hour.
In another basin put: 1¼ lb. flour, ¼ lb. butter, 2 oz. candied peel, 2 eggs, ¼ lb. sultanas or currants, ¼ lb. sugar.
When the sponge in the first basin has risen, beat in all the dry ingredients from the second basin with 2 eggs. Thoroughly mix and beat them for about 5 minutes. Set this sponge to rise again for about 1½ hour. Then shape the mixture into buns and bake on a greased tin for ½ hour. When cooked and while still hot, brush them over with a little milk and sugar to glaze them.

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