Hints On Making Soups And Stocks - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook

Hints On Making Soups And Stocks - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook

Hints On Making Soups And Stocks - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook

Hints On Making Soups And Stock

Hints On Making Soups And Stocks - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook


Every housewife should bear in mind that a stock-pot always on the fire is a great aid to economy. Any odd pieces, trimmings, cooked bones, the liquor in which meat or poultry has been boiled (commonly known as pot-liquor), should be thrown in, and the pot kept about three parts full of water. 
When soup or gravy is required the stock should be well skimmed, and poured into a clean saucepan. The pot may be of brown earthenware with a cover and must be cleaned frequently. It should often be looked over, soft bones removed and fresh ones added.

Hints On Making Soups And Stocks - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook

In preparing soups:—

1. Allow plenty of time, so that all the goodness of the ingredients may be thoroughly extracted. To do this effectually always put soup-meat into cold water, so that the outside may not be hardened, and the flow of the juices may not be checked.

2. Make the stock the day before the soup is wanted.
Hints On Making Soups And Stocks - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook


3. Let the stock boil once; remove the scum, and draw the saucepan to the side of the fire to simmer only.

4. When the stock is made pour it at once into a clean basin and leave it uncovered. Remove the fat from the top next morning.

5. Bread fried in boiling oil or fat, and cut into small squares, should be served with all thick soups.

Hints On Making Soups And Stocks - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook


Hints On Making Soups And Stocks - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook




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






Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook

Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook

Leviticus, ch. xvii. 10, 11:—“And whatsoever man there be of the house of Israel, or of the strangers that sojourn among you, that eateth any manner of blood; I will even set my face against that soul that eateth blood, and will cut him off from among his people. For the life of the flesh is in the blood.”

When purchasing meat, care must be taken to see that all veins of blood, forbidden fat, and the prohibited sinew have been removed. It is the custom in London to affix a label marked “Porged” on joints from the hind-quarters, which have been prepared in accordance with our ordinances.


Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook





The following are the Jewish regulations for koshering meat and poultry:—

The meat is put into a pan, specially reserved for the purpose, and is then entirely covered with cold water, and left in it for half-an-hour. Before removing the meat from the water, every clot of blood must be washed off. 

It should then be put upon the salting board (a wooden board perforated with holes), or a basket lid, placed in a slanting position, so that the water may run off. Finely powdered salt is then sprinkled profusely over every part of the meat. 

The meat must remain in salt for one hour. It is then removed, held over a sink or pan, and well rinsed with cold water three times, so that all the salt is washed off. Then it is placed in a clean cloth, and thoroughly dried.



Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook



The heart and the lungs must be cut open before being soaked, so that the blood may flow out. The liver must be prepared apart from other meat. 
It must be cut open, washed in cold water, fried over the fire on a shovel, and, whilst frying, it must be salted. When fried the blood must be well washed from it.

The head and feet of an animal may be koshered with the hair or skin adhering thereto. 
The head should, however, be cut open, the brain removed and koshered separately. 
The ends of the claws and hoofs must be cut off before the feet are koshered.

Poultry is koshered in the same way as meat, taking care that previous to the soaking in water the whole of the inside be completely removed.


Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook






Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook





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

Almond Tea Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Almond Tea Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Almond Tea Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



















ALMOND TEA-CAKES
Almond Tea Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade




Take half-a-pound of flour, 
three ounces of which are to 
be put aside for rolling out the 
cakes, the other five ounces, 
with a quarter of a pound of 
fresh butter, are to be set before 
the fire for a few minutes; 
after which mix with it 
half a pound of sugar, 
a quarter of a pound of sweet almonds, 
chopped fine, and a couple of eggs; 
make these ingredients into thin cakes, 
and strew over them ground almonds 
and white sugar, and bake in a brisk oven.


Almond Tea Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade




























Almond Tea Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



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 


Almond Tea Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Oil Twist - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Oil Twist - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Oil Twist - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


























OIL TWIST

Oil Twist - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Take half a quartern of dough, one gill of the best Florence oil, half a pound of currants, half a pound of moist sugar, and a little cinnamon; mix all well together, make it up in the form of a twist, and bake it.

Oil Twist - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade






Oil Twist - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade







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 

A Plain Bola - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A Plain Bola - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


A PLAIN BOLA.
Take three quarters of a pound of white sugar, three quarters of a pound of fresh butter, two eggs, one pound and a half of flour, three spoonsful of yeast, a little milk, and two ounces of citron cut thin, and mix into a light paste; bake in a tin, and strew powdered sugar and cinnamon over it before baking.
The above ingredients are often baked in small tins or cups.

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 

Siesta Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Siesta Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


SIESTA CAKE.
Take one pound of butter, warm it over the fire with a little milk, put it into a pan with a pound of flour, six eggs, a quarter of a pound of sweet almonds finely pounded, and two table-spoonsful of yeast; beat these ingredients well together into a light paste, and set it before the fire to rise, butter the inside of a pan, and fill it with alternate layers of the paste, and of pounded almonds, sugar, citron, and cinnamon; when baked, and while hot, make holes through the siesta with a small silver skewer, taking care not to break it, and pour over clarified sugar till it is perfectly soaked through.

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 Pippins - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Stewed Pippins - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


STEWED PIPPINS.
Peel the pippins and stew them gently with a little water, white sugar, and a little lemon peel; preserve is usually used to ornament the top of each apple; they should, when done, look white and rather transparent.

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 Pears - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Baked Pears - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


BAKED PEARS.
Peel them and stick a couple of cloves in each pear, place them in a deep dish, with half a pound of brown sugar and a little water, let them bake till quite tender.

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 Pears - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Stewed Pears - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


STEWED PEARS.
Peel, core, and quarter a dozen fine large baking pears, put them into a stewpan with half a pound of white sugar and sufficient cold water to cover them; with a small quantity of the peelings, a few cloves, and a little cochineal tied up in a muslin bag, let them stew gently, and closely covered until tender.

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 

Citron Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Citron Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


CITRON PUDDING.
Cut in slices two ounces of citron, the same quantity of candied orange and lemon peel, add to them four ounces of loaf sugar, and four of fresh butter; line a dish with fine puff paste, and beat up to a froth the yolks of four eggs and the whites of two, fill the dish with these ingredients and bake half an hour. The dish should be shallow.

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 

The Grosvenor Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

The Grosvenor Pudding - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


THE GROSVENOR PUDDING.
Beat half a pound of butter with the same quantity of white sugar until it is like cream, then beat up five eggs and add them with half a pound of flour, a quarter of a pound of currants, two ounces of candied orange and lemon peel cut in thin slices, and a few drops of lemon essence; when these ingredients are well mixed and beaten, butter a pudding tin, pour in the mixture, and bake in a moderately quick 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

Tourte A La Creme - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Tourte A La Creme - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


TOURTE A LA CRÊME.
This is a fashionable and delicate description of tart. A couple of round cutters about the size of a pie plate are required for it, one of the cutters must be about two inches smaller than the other, if they are fluted the tourte will have a better appearance.
Roll out some very rich puff paste to the thickness of one inch, and cut two pieces with the larger tin cutter, then press the smaller cutter through one of these pieces, and remove the border which will be formed round it; this must be laid very evenly upon the other piece of paste, and slightly pressed to make it adhere; place the tourte in an oven to bake for about twenty minutes, then let it become cool, but not cold, and fill it with a fine custard or with any rich preserves; if the latter, a well whipped cream may be laid lightly over; the pastry may be glazed if approved.

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 

A Sweet Omelet - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A Sweet Omelet - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


A SWEET OMELET.
Beat up three or four eggs, pour them into an omelet pan, and sprinkle a little white sugar over them while frying, hold a salamander or hot shovel over the uppermost side of the omelet, as it must only be fried on one side. As soon as it is set, slide it on to a hot dish, double it, and sprinkle sugar over it and serve quickly.

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

Omlette Souffle - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Omelet Souffle - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


OMLETTE SOUFLEE.
Fry the eggs as directed for sweet omelet, using about five yolks and two whites, all of which require being finely beaten and strained. Soften a little preserve by holding it over the fire, or mixing a little warm water with it, spread it slightly over the omelette, have the remainder of the whites whisked to a froth with white sugar, and lay it on the preserve; slide the omelette on to a hot dish, double it, and serve directly.

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 

Fancy Creams - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Fancy Creams - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


FANCY CREAMS.
Put into a basin a pint of cream, to which add four ounces of powdered white sugar, and the rind of a lemon rubbed on a lump of sugar, and a glass of sherry wine; whisk them well and mix with it half an ounce of dissolved isinglass, beat it all thoroughly together, and fill the mould, which should be set in ice till wanted. A table spoonful of marasquino added to the above, will make Italian cream. A table spoonful of fresh or preserved pine-apple will make pine-apple cream; this will require the addition of a little lemon syrup. A table spoonful of ratafia, will make it ratifia cream.
The juice of strawberries or raspberries make fine fruit creams; mille fruit cream is made by mixing with the cream any kind of small preserved fruit.

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 

Rice Soufles - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Rice Soufles - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


RICE SOUFLES.
Boil well some fine picked rice, in pure fresh milk, sweeten and flavour with a bay leaf, lemon peel, and a stick of cinnamon, all which must be taken out when the rice is done, then line with it a round dish, or souflé dish, have ready apples previously boiled, sweetened, and beat up smoothly, place the apple lightly in the centre rather higher in the middle than at the sides, beat up the whites of eggs to a froth, sweeten and flavour with lemon, or noyau essence; place it in small heaps tastefully on the apple and rice, and brown delicately with a salamander. This souflé may have stewed cherries or any other kind of fruit, instead of the apples if preferred.

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 

Boiled Custard - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Boiled Custard - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


BOILED CUSTARD.
Take a pint of milk, let it simmer in a very clean saucepan, flavor it with lemon-peel and a bay leaf, and sweeten to taste; while gently boiling, add the beaten yolks of four eggs, and the whites of two, continue stirring until the custard thickens, when it must be removed from the fire, but it is requisite to stir it until it cools. It is necessary to strain the milk before the eggs are added, and also to pass the eggs through a sieve. Custards are flavoured sometimes with essence of almonds; a little cream added to the milk is a great improvement. The above mixture may be baked in small cups; they require a quarter of an hour to bake.

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 

Calf's Feet Jelly - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Calf's Feet Jelly - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


CALF’S FEET JELLY.
Boil two feet in two quarts, or five pints of water, till the water has half wasted; strain, and when cold, take off the fat, then put it in the saucepan with lump sugar, lemon juice, and white wine to taste, also a little lemon peel; when simmered a few minutes, throw in the whites of two eggs, and their shells broken, which will have the effect of clarifying the jelly; let it boil about ten minutes after the scum rises, then pour it through a flannel bag or thick cloth, dipping the bag or cloth first into hot water; pass the jelly through it until clear, then pour it into moulds and put them in a cool place to set. One calf’s foot and one cow heel will be more economical than two calfs feet. If fruit is desired to be in the jelly, it must be put in when the jelly begins to stiffen in the mould.

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 

Orange Jelly - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Orange Jelly - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


ORANGE JELLY.
This can be made with calf’s feet or without. One quart of water will require one ounce of isinglass, simmer the isinglass in the water, and add the peel of one lemon and one orange; when the isinglass is dissolved, add the juice of a lemon and six fine oranges; although the quantity must vary according to the season for them, sweeten with half a pound of white sugar; a Seville orange is added if there should not be much flavor in the others.
Lemon jelly is made in the same way; the peel of a Seville orange and of a lemon is used, with the juice of five lemons; rather more sugar will be required with this jelly than with the former.
Punch jelly is made in the same way. An equal quantity of brandy and rum, with the juice of two or three lemons is mixed with the isinglass, which is dissolved in one pint of water, the other pint of liquid being made up by the lemon juice and spirits.
The essence of noyeau is reckoned to give an exquisite flavor, in this case it requires to be coloured with a few drops of cochineal.

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 

An Easy Trifle - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

An Easy Trifle - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


AN EASY TRIFLE.
Soak three sponge cakes and half a pound of macaroons and ratafias in one wine glass of brandy and three of white wine, lay them at the bottom of the trifle dish, and pour over nearly a pint of thick rich custard, made of equal portions of milk and cream, with seven eggs, according to directions for “Custards;” before the custard is added, jam and sweetmeats are sometimes spread over the cakes; a fine light froth is prepared with cream and the whites of two eggs, flavored with wine and sugar, heap it over the trifle lightly.

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 

Blancmange - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Blancmange  - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


BLANCMANGE.
To a quart of milk add half an ounce of fine isinglass, a handful of beaten almonds, and two or three bitter almonds, a couple of bay leaves, and a piece of lemon peel; when the isinglass is dissolved, strain the milk into a basin; sweeten with four ounces of white sugar, and pour into a mould.
The juice of fresh strawberries is a fine addition to blancmange.

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 

 

A Juditha - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A Juditha - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


A JUDITHA.
Put some gooseberries into a saucepan with very little water, when they are soft, pulp them through a sieve, and add several well-beaten yolks of eggs, and sweeten with white sugar; have ready a shape of biscuit ice, or any other cream ice that may be preferred, take off a thick slice of the ice from the top carefully, and without breaking, so that it may be replaced on the ice. Scoop out a large portion of the ice which may be mixed with the gooseberry cream, and fill the hollow with it. Cover the shape with the piece that was removed and serve. This is an elegant dish, the ice should be prepared in a round mould—brown-bread ice is particularly well adapted to a Juditha.

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 

Minced Meat - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Minced Meat - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


MINCED MEAT.
Take one pound of tender roasted meat, two pounds of shred suet, three pounds of currants, six chopped apples, a quarter of a loaf grated, nutmegs, cloves, pepper, salt, one pound of sugar, grated lemon and orange peel, lemon juice, and two wine glasses of brandy, the same of white wine, and two ounces of citron, and the same of candied lemon peel; mix all well together; the ingredients ought to be added separately. Minced meat should be kept a day or two before using. The same proportions, as above, without meat, will be very good; a little port wine is sometimes substituted for the brandy.

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