Swiss Roll - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Swiss Roll - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Swiss Roll. Time—½ hour.

3 eggs, ½ teacupful castor sugar, ½ teacupful flour, 1 teaspoonful baking-powder, jam.
Beat the sugar and yolks of the eggs well together, then add the flour gradually, then the whites of the eggs beaten to a stiff froth and lastly the baking-powder. Grease a baking-tin well, pour the mixture into it and bake in rather a quick oven about 10 minutes. Sugar a pastry board, loosen the edges of the cake with a knife and turn it on to the board. Spread the cake with jam and roll it up.

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

Swiss Fritters - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Swiss Fritters - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Swiss Fritters. Time—½ hour.

1 French roll, 1 egg, a little nutmeg, cinnamon and sugar.
Cut the crumb of the roll into square slices half an inch thick. Beat up the egg, mix the nutmeg, cinnamon and sugar with it and soak the slices of roll in the mixture. Fry in hot oil till they become a golden brown, drain on paper, serve with clarified sugar or jam.

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

Roly Poly Or Suet Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Roly Poly Or Suet Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Roly Poly or Suet Pudding. Time—2 hours.

¾ lb. flour, ¼ lb. suet, ½ lb. jam, ½ teaspoonful baking-powder, ¼ teaspoonful salt.
50Chop the suet fine, rub it well into the flour, add the salt, baking-powder, and sufficient cold water to make a stiff paste. Turn on to a floured board, roll into a long thin piece, spread with jam, not too near the edge, roll up, pressing the edges together. Dredge a pudding cloth with flour, place the pudding on it with the join downwards, roll up in the cloth, and tie up the ends. Place in boiling water, and boil about 1½ hour.
Suet Pudding is made the same way, the jam being left out, or replaced by treacle, currants, or sultanas.

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

Stewed Rhubarb - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Stewed Rhubarb - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Stewed Rhubarb. Time—1½ hour.

Rhubarb, lemon-rind, loaf sugar.
Wash the rhubarb, peel it, cut into pieces about three inches long, put it with the sugar, lemon-rind and enough water to cover it, either in a stew-pan, or in an earthenware jar in the oven, for about 1 hour. If liked, it may then be passed through a sieve, and well mixed with the beaten yolk of an egg, while the white should be beaten to a stiff froth, and used to ornament the dish.
Gooseberry Fool can be made the same way.

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

Treacle Pies - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Treacle Pies - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Treacle Pie. Time—1½ hour.

¾ lb. flour, ¼ lb. dripping, ½ lb. golden syrup, 1 oz. ground ginger, 2 oz. bread-crumbs.
Rub the dripping into the flour and mix to a stiff paste with cold water, roll out very thin, and line a greased pie-dish with it. Cover with golden syrup as for a roly poly pudding, sprinkle with ginger and bread-crumbs, and continue alternate layers of paste and golden syrup, etc., till the dish is full, finishing with paste. Bake in a moderate oven, and turn out on to a hot dish.

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


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

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


WATER SOUCHY.



Take a portion of the fish intended to be dressed, and stew it down with three pints of water, parsley roots, and chopped parsley, and then pulp them through a sieve, then add the rest of the fish, with pepper, salt, and seasoning; and serve in a deep dish.



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 

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

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

Liver Fritters. Time—½ hour.

½ lb. liver, 1 shalot, sage, bread-crumbs, 1 slice cold smoked beef (if liked), 1 oz. suet; pepper and salt to taste.
Scrape the liver, chop the suet and shalot and mix all well together with the bread-crumbs and seasoning till the mixture is firm enough to roll into balls. Flatten into cakes, dip in egg and bread-crumbs and fry a golden brown in hot fat or oil.
Sausage meat can also be made into fritters, but should be dipped in batter instead of egg and bread-crumbs.


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

24

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

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

Brazilian Stew. Time—3 hours.

1 lb. beef, 1 carrot, 1 turnip, herbs, pepper and salt to taste, ½ gill vinegar.
Cut the meat into neat pieces, dip each piece in the vinegar, and pack closely in a saucepan. Sprinkle with pepper and salt. Cut the vegetables into slices, and put them with the herbs into the saucepan. Close the lid, and steam 2½ hours, stirring occasionally.


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


Yorkshire Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Yorkshire Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Yorkshire Pudding. Time—¾ hour.

½ lb. flour, 1 pint water, 3 eggs, salt.
Make a batter as for pancakes. Let it stand 2 hours, then pour into a greased tin 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

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

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

Braised Leg of Mutton. Time—4 hours.

5 lbs. leg of mutton, ¼ lb. smoked beef, 1½ pint stock or water, 1 lb. Brussels sprouts, 3 carrots, 1 turnip, 1 onion, 3 sticks celery, a little thyme and parsley; pepper and salt to taste.
Place the mutton in a stew-pan on a layer of slices of smoked beef, add some pepper and salt, the stock or water, and simmer gently 3½ hours (in the oven, if possible). Prepare and cut up the vegetables, and add all the ingredients, except the sprouts, to the meat 1 hour before serving. Boil the sprouts separately and add them when serving. Thicken and brown the gravy if liked.


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

Cheap Trifle -Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Cheap Trifle -Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Cheap Trifle. Time—½ hour.

3 sponge cakes, jam, juice of 1 lemon, ½ pint of milk, 1 egg, 1 dessertspoonful cornflour, 1 oz. loaf sugar.
55Cut the sponge cakes in halves, spread them with jam, place them on a dish and sprinkle the lemon juice over them (sherry may be used if preferred). Put the milk and sugar on to boil, beat the egg and cornflour up together, and pour the boiling milk on to them; then stir the mixture over the fire till it thickens, but do not let it boil. When the custard is thick enough, pour it over the sponge cakes, and set the dish aside to cool. Decorate if liked with preserved fruit.

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

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

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

Mutton Cutlets. Time—½ hour.

4 lbs. best end of a neck of mutton, 1 egg, bread-crumbs; pepper and salt to taste.
Saw off the upper rib bones, leaving the bones which will form the cutlets about three inches long. Cut off each cutlet, trim neatly, scraping off the fat. Dip each one in the egg, which has been well beaten, sprinkle with bread-crumbs, and fry a golden brown in hot fat or oil. Arrange on a hot dish round mashed potatoes or other vegetables.
The pieces cut off in preparing the cutlets should be used for Irish stew, toad-in-the hole, or any other small dish.

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


Macaroni Pudding - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Macaroni Pudding - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Macaroni Pudding. Time—1 hour.

¼ lb. Naples macaroni, 2 oz. brown sugar, flavouring to taste, 1 pint milk, 1 egg, salt.
Break up the macaroni into small pieces, throw them into boiling water with plenty of salt. Boil about ½ hour, strain off the water, and put the macaroni into a greased pie-dish. Beat up the egg, add the sugar, flavouring and milk. Pour this on to the macaroni, mix all together, and bake about 25 minutes.

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

Beef à la Mode - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Beef à la Mode - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 

Beef à la Mode. Time—5 hours.

3 lbs. lean brisket, 1 quart water, ½ gill vinegar, 4 Spanish onions, 2 oz. mustard seed, 1 oz. long pepper, ½ teaspoonful ground ginger; salt to taste; a thickening of flour, sugar, and browning.
Put the beef on in cold water, bring it to the boil, then simmer for three hours, reducing the water to one pint. Add the vinegar, onions, and other ingredients. Stew in the oven (if possible) for two hours, but if the saucepan is too large for the oven, let the meat continue to simmer on the stove. Half an hour before serving, thicken the gravy with flour, sugar, and browning.

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


Welsh Rarebit - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Welsh Rarebit - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Welsh Rarebit. Time—10 minutes.

1 oz. grated cheese, 1 oz. butter, 1 teaspoonful made mustard, 2 slices buttered toast.


Melt the cheese, butter, and mustard together in a stew-pan, stirring well with a wooden spoon; pour over the hot buttered toast. Serve very hot.

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

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

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

Smoked Beef.

Soak over-night in cold water; next morning place it in cold water, and simmer till quite tender, reckoning ½ hour to the pound.

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


Fried Tomatoes - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Fried Tomatoes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Fried Tomatoes. Time—15 minutes.

1 lb. tomatoes, 2 oz. butter.
Cut the tomatoes in halves. Heat the butter in the frying-pan, and fry the tomatoes till tender. Place them on a hot dish, and pour the liquor over them.

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

Ebony Jelly - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Ebony Jelly - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Ebony Jelly. Time—2 hours.

1 lb. French plums, ½ pint water, ½ lb. lump dust, ½ oz. vegetable isinglass, rind of ½ lemon.
Soak the plums over-night. Next morning stew them gently with the water and sugar for 1 hour or longer till quite tender; pour the juice off on to the isinglass to dissolve it. Stone the plums and pulp them through a wire sieve. Crack the stones, blanch and pound the kernels, add them with the strips of lemon peel and the isinglass to the plums, mix and pour into a wetted mould.

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

Toast - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Toast - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Toast.

Cut a slice of stale bread about ⅓ inch thick. Dry each side ½ minute before the fire, then toast quickly before a clear fire. Put small pieces of butter all over the slice of toast, and when these are melted, smooth them over it. This will leave the toast deliciously crisp, as none of the surface will have been scraped off.

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

Carp Fish Stewed With Tomatoes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Carp Fish Stewed With Tomatoes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Soles Stewed with Tomatoes. Time—¾ hour.

A pair of carp fish, 1 small onion, 2 tablespoonfuls oil, or 2 oz. butter, 4 tomatoes, the juice of 1 lemon, pepper, salt, a little cayenne and nutmeg.
Heat the oil or butter in a stew-pan, add chopped onion, salt, pepper, and nutmeg. When the onion is tender, put in the carp, slice the tomatoes on to them, cook for 20 minutes, or ½ hour if the soles are large. Take out the carp fish carefully, put them on a hot dish, rub the liquor through a sieve, add the lemon-juice, and a very little cayenne and nutmeg, return to the saucepan to get hot, and pour over the fish.


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

Coconut Custard Puddings - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Coconut Custard Puddings - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cocoanut Custard. Time—½ hour.

2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated cocoanut, 1 teaspoonful castor sugar.
Butter a small pie-dish, cut the sponge cakes in slices, make two layers of them, strewing cocoanut between. Beat up the yolk of the egg with the milk, pour it over the sponge cakes, and strew the rest of the cocoanut over. Beat the white of the egg to a stiff froth, add the castor sugar, and spread over the pudding. Bake in a moderate oven till the white of egg has become a pale brown.

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

Coconut Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Coconut Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Cocoanut Pudding. Time—1¼ hour.

1 lb. soaked bread, ¼ lb. grated or desiccated cocoanut, 2 oz. ground almonds, 4 tablespoonfuls brown sugar, 3 eggs.
When the bread has been thoroughly soaked, squeeze it very dry, and beat out all the lumps. Mix the dry ingredients well together, then add the eggs well beaten. Grease and sugar a pie-dish, fill with the mixture, and bake about three-quarters of an hour. Turn out on to a hot dish.

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

Cocoa Mould - Puddings - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cocoa Mould - Puddings - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cocoa Mould. Time—20 minutes.

1½ tablespoonful cornflour, 1 tablespoonful sugar, 1 dessertspoonful cocoa, 1 pint milk.
Mix the dry ingredients well together with a little cold milk, then boil the rest of the milk, and add gradually, stirring all the time to prevent lumps. Boil all for 10 minutes, stirring well all the time. Dip a basin or mould in cold water, pour the mixture into it, and let it stand till cold. Turn out carefully.

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

Bread Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Bread Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Bread Pudding. Time—1¾ hour.

½ lb. scraps of bread, 2 oz. suet, 1 oz. candied peel, ¼ lb. currants, raisins, or sultanas, ¼ lb. brown sugar, 1 egg.
Soak the scraps of bread in cold water, then squeeze very dry, put into a basin and beat out the lumps; chop the suet fine, clean the fruit, shred the peel, and beat the egg. Mix all the dry ingredients, then add the egg and a little water, if required. Grease and sugar a pie-dish or tin, fill with the mixture, and bake about 1 hour.
If preferred, the fruit and peel can be replaced by chocolate, or ground ginger and golden syrup. Bread-crumbs can be used instead of soaked bread if liked.

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


Bread And Butter Pudding - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bread And Butter Pudding - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bread-and-Butter Pudding. Time—¾ hour.

6 slices bread-and-butter, ½ oz. butter, 1 oz. currants, 1 oz. sultanas, 1 oz. candied peel, 2 oz. brown sugar, 1 egg, ½ pint milk; nutmeg or cinnamon to taste.
Butter a pie-dish, lay the slices of bread-and-butter in it, sprinkle the currants, sultanas and candied peel between each slice. Beat the egg, add to it the sugar and milk, stir well together, and pour over the bread-and-butter. Put little bits of butter over the top, and grate some nutmeg over. Bake in a moderate oven about ½ hour.
A good pudding can be made with bread-and-jam instead of bread-and-butter, leaving out the currants, sultanas and candied peel.

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


Apple Jelly - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Apple Jelly - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Apple Jelly. Time—3 hours.

1 lb. apples, 1 lb. brown sugar, 1 gill water, juice and peel of 1 lemon.
Peel and core the apples, put them into a stew-pan with the sugar, water, juice of the lemon, and the peel chopped fine. Boil over a slow fire, stirring occasionally, until quite stiff and of a deep brown colour. Dip a small mould into cold water, put the jelly in, and let it set. Turn out when cold.

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


Derby Pudding - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Derby Pudding - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Derby Pudding. Time—2½ hours.

2 eggs, their weight in flour, weight of one egg in castor sugar, 3 oz. butter, 1 tablespoonful jam, small ½-teaspoonful carbonate of soda, 1 oz. glacé cherries or candied peel.
Butter a pudding-mould and ornament it with the cherries or candied peel. Cream the butter and sugar together, add the well-beaten eggs, mix the carbonate of soda and flour together and stir into the other ingredients; lastly add the jam and mix all together. Pour into the prepared mould and cover with a sheet of greased paper. Steam for 2 hours and serve hot with a sweet sauce over it.

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

Apples In Custard - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Apples In Custard - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Apples in Custard. Time—¾ hour.

1 lb. apples, 1 oz. brown sugar, 4 eggs, 1 gill water, 1 oz. ground almonds.
Beat the eggs well, add the water, sugar and almonds. Peel the apples, core them, place them in a pie-dish which has been thoroughly greased and sugared, pour the custard over them, 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


Boiled Custards - Puddings - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Boiled Custards - Puddings - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Boiled Custards. Time—½ hour.

1 pint milk, 3 eggs, 1 bay leaf or ½ vanilla bean, 6 lumps sugar.
Put the milk on to boil with the vanilla bean and sugar in it; meanwhile beat up the eggs, taking out the treads (little white lumps). Pour the boiling milk on to the eggs. Pour the mixture into a jug, stand this in a saucepan of boiling water over the fire, and stir the custard till it has thickened.

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

Apple Fritters - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Apple Fritters - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Apple Fritters. Time—2¾ hours.

3 large apples (½ wineglassful brandy, if liked), 2 oz. powdered loaf sugar. Batter—4 tablespoonfuls flour, 1 tablespoonful salad oil, a pinch of salt, tepid water, white of 1 egg.
Peel and core 3 large apples, cut them into slices half an inch thick, put them in a dish with the sugar and brandy, cover with another dish, and leave them 2 hours.
Batter.—In a separate basin mix the flour with the oil, salt, and sufficient tepid water to make a batter the thickness of cream, avoiding lumps. Cover the basin, and let the batter stand 2 hours. Then add the well-beaten white of egg to the batter, dry the slices of apple on a cloth, dip each piece in the batter, so that it is quite covered, and fry in hot fat or oil. Serve with powdered sugar.

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

44

How To Bake, Boil And Roast Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

How To Bake, Boil And Roast Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Good meat should be firm to the touch, adhere closely to the bones, be streaked with fat, and should have a slight but not unpleasant odour.
Meat becomes much more tender if it can be hung a day or two before it is cooked.

To Bake Meat.

Baking closely resembles roasting. It is more economical, as the joint loses less weight, and if carefully attended to cannot be distinguished from roast meat. A double tin which holds hot water should be used, so that the steam from the water may prevent the dripping from burning. Place the meat on a trivet in the tin, flour the meat, sprinkle it with salt, put it in the hottest part of the oven for the first few minutes, then remove it to a cooler part, baste well, and turn it over occasionally. (For time and gravy see Roast Meat.)

To Boil Meat.

Weigh the meat, allow twenty minutes to each pound, and twenty minutes extra for dishing up. Put the meat into boiling water, boil five minutes, then draw the saucepan to the side of the fire, and simmer; keep the meat well covered with water; serve with a teacupful of its own liquor. Never throw away the liquor in which meat has been boiled; it makes excellent soup.

To Roast Meat.

Have a bright and clear fire; weigh the meat, allow twenty minutes to each pound, and twenty minutes extra for dishing up; flour the joint well, and sprinkle it with salt; let it roast quickly the first ten minutes, then put it farther from the fire, and let it cook more slowly, basting often; flour occasionally. When dishing up, pour the dripping out of the pan, and set it aside. Add one pint or more of boiling water to the brown lumps under the dripping, and put it in the hottest part of the oven. Pour this gravy over the meat and serve.

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

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

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


FILLETS OF FISH.



Fillets of salmon, soles, &c., fried of a delicate brown according to the receipt already given, and served with a fine gravy is a very nice dish.
If required to be very savory, make a fish force-meat, and lay it thickly on the fish before frying; fillets dressed in this way are usually arranged round the dish, and served with a sauce made of good stock, thickened and seasoned with cayenne pepper, lemon juice, and mushroom essence; piccalilli are sometimes added cut small.


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 

Custard Pudding - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Custard Pudding - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Custard Pudding. Time—1¼ hour.

3 eggs, 1 pint milk, bay leaf or vanilla.
Beat up the eggs, taking out the treads (little white lumps). Pour the milk over the eggs, sweeten and flavour to taste, place in a greased pie-dish, and bake about 1 hour. If liked, a penny sponge cake cut in halves may be placed in the bottom of the pie-dish.

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

To Boil Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

To Boil Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

To Boil Puddings.

1. Always place these puddings in boiling water; keep them well covered, and on the boil, adding more boiling water as required.
2. All puddings containing flour must boil longer than those made with bread, etc.
3. Puddings boiled in basins must boil longer than those put only in cloths.
4. The basin must always be quite full, and must be tied up in a cloth which has been dredged with flour.

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

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

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

Pilau

Time—2½ hours


  • 1 lb. mutton, 
  • 3 tomatoes, 
  • 1 teacupful rice, 
  • 1 quart water; 
  • salt to taste

25
  1. Cut up some pieces of raw fat mutton, add a little water, cover the stew-pan, and place on a slow fire. 
  2. The meat must consume the water and stew till it becomes a light brown colour. 
  3. Wash the tomatoes, put them into a stew-pan without water, and stew them soft over a slow fire. 
  4. Strain the pulp through a sieve and add sufficient water to make 1½ pint of liquor. 
  5. This must be thrown into the stew-pan over the mutton; add salt and boil it up. 
  6. Wash and dry the rice well, throw it into the stew-pan, let it boil 5 minutes, and then simmer ½ hour.

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

Glossary Of Cooking Definitions And Culinary Terms - Jewish And Modern Cookery

Glossary Of Cooking Definitions And Culinary Terms  - Jewish And Modern Cookery



  • Aspie, a term used for savoury jelly, in which cold poultry, meat, &c., is often served.

  • Bain-Marie. This is a large pan filled with boiling water, in which several saucepans can be placed when their contents are required to be kept hot without boiling—this is a useful article in a kitchen, where the manner in which sauces are prepared is considered deserving of attention.

  • Béchamel, a superior kind of white sauce, used in French cookery.

  • Blanquette, a kind of fricassee with a white sauce.

  • Bola-d’amour, a very rich and expensive Spanish confection.

  • Bolas, a kind of rich cake or pudding.

  • Cassereet, a sauce prepared from the cassada, a West Indian plant—it must be used with moderation.

  • Casserole, a name given to a crust formed of rice baked, and then filled with mince, fricassee, or fruit.

  • Chorissa, a sausage peculiar to the Jewish kitchen, of delicate and piquante flavour.

  • Consommé, is a term now used for stock—it is a clear strong broth, forming the basis of all soups, sauces, gravies, &c.

  • Croquettes and Risoles; preparations of forcemeat, formed into fancy shapes, and fried.

  • Croutons, sippets of bread or toast, to garnish hashes, salmis, &c., are so called.

  • Doce, a mixture of sugar with almonds or cocoa-nut.

  • Entrées. These are side-dishes, for the first course, consisting of cutlets, vol au vents, fricassees, fillets, sweetbreads, salmis, scallops, &c., &c.

  • Entremets. These are side-dishes for the second course; they comprise dressed vegetables, puddings, gateaux, pastries, fritters, creams, jellies, timbales, &c.

  • Farcie, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to imply the contrary.

  • Fondeaux, and Fondus, are savoury kinds of souflés.

  • Fricandeaux, a term for small well-trimmed pieces of meat, stewed in various ways.

  • Fricassee. This is a name used for delicate stews, when the articles are cut in pieces.

  • Fricandelles. These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes.

  • Flanks are large standing side-dishes.

  • Gateaux, is a kind of cake or pudding.

  • Hors d’oeuvres. These are light entrées in the first course; they are sometimes called assiettes volantes; they are handed during the first course; they comprise anchovies, fish salads, patties of various kinds, croquettes, risolles, maccaroni, &c.

  • Maigre, made without meat.

  • Matso, Passover cakes.

  • Miroton, a savoury preparation of veal or poultry, formed in a mould.

  • Nouilles, a kind of vermicelli paste.

  • Piqué, a French term used to express the process of larding. The French term is a preferable one, as it more clearly indicates what is meant.

  • Purée is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. Purées of vegetables are much used in modern cookery, to serve with cutlets, callops, &c.

  • Ramekin, a savoury and delicate preparation of cheese, generally served in fringed paper cases.

  • Releves, or Removes, are top and bottom dishes, which replace the soup and fish.

  • Salmis, a hash, only a superior kind, being more delicately seasoned, and usually made of cold poultry.

  • Souflés, a term applied to a very light kind of pudding, made with some farinaceous substance, and generally replaces the roast of a second course.

  • Timbale, a shape of maccaroni or rice made in a mould.

  • Vol-au-vent. This is a sort of case, made of very rich puff paste, filled with delicate fricassee of fish, meat, or poultry, or richly stewed fruits.

  • Vélouté, an expensive white sauce.

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

To Steam Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

To Steam Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

To Steam Puddings


1. Puddings cooked in this way are lighter than those that are boiled, but take longer to cook.
2. The water in the saucepan must only reach half-way up the basin, and must simmer all the time. More boiling water must be added when required.
3. The basin need not be quite full.


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

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

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

Haricot Mutton. 

Time—2½ hours.


  • 1 lb. scrag of mutton, 
  • ¾ pint water or stock, 
  • 1 onion, 
  • 1 carrot, 
  • 1 turnip, 
  • 1 oz. dripping, 
  • ½ oz. flour; 
  • pepper and salt to taste


  1. Cut the mutton into neat pieces, fry them brown in the dripping, then take them out and brown the flour carefully. 
  2. Stir in the water or stock, and put back the meat. 
  3. Cut the vegetables into dice, and add them with the seasoning. Skim well and simmer 2 hours.


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

Almond Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Almond Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Almond Pudding. 

Time—1 hour.


  • 8 eggs, 
  • 8 oz. castor sugar, 
  • 8 oz. ground almonds

  1. Beat the yolks and whites separately—the whites to a stiff froth—then whisk them together, and stir in gradually the sugar, and ground almonds. 
  2. Beat well for 20 minutes, then pour the mixture into well-greased shallow dishes, and bake in a moderate oven. 
  3. If a knife when inserted come out clean, the puddings are done. 


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

Breast Of Veal Or Mutton Stuffed - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Breast Of Veal Or Mutton Stuffed - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Breast of Veal or Mutton Stuffed. 

Time—2 hours.


Cut breast in half and stuff; or bone, stuff and roll round. 
Bake for 1½ hour, basting well.

Forcemeat


  • 2 oz. smoked beef, 
  • ¼ lb. suet, 
  • rind of ½ lemon, 
  • 1 teaspoonful chopped herbs, 
  • parsley, 
  • salt, 
  • cayenne and pounded mace to taste, 
  • 4 oz. bread-crumbs,
  • 1 egg



  1. Shred the smoked beef, chop the suet, lemon-rind, and herbs, mincing all very finely. 
  2. Add seasoning to taste, and mix well with the bread-crumbs before wetting with the egg. 
  3. Work all together and use.


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

Baked Apples - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Baked Apples - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Baked Apples. 

Time—½ hour.


  • 1 lb. apples, 
  • 2 oz. brown sugar, 
  • ground cinnamon, 
  • 1 tablespoonful cold water, 
  • rind and juice of a lemon

  1. Wash the apples (if an apple corer be handy core them), notch them across the top, place them in a Yorkshire pudding tin, with the sugar, lemon-rind, lemon-juice, water, and cinnamon. 
  2. Bake till tender; serve hot or cold. 
  3. For Apple Snow, pass through a sieve and beat in lightly whites of 2 eggs and 3 oz. castor sugar, then pile roughly on a dish, and decorate to taste.


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