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

Unfermented Bread - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Unfermented Bread - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Unfermented Bread. Time—20 minutes.


½ lb. flour, good teaspoonful of baking-powder, a good pinch of salt.
Mix the powder with the flour, then add sufficient water to make a dough, knead for 5 minutes, and bake 15 minutes 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


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

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

Bread. Time—4 hours.

3½ lbs. flour, 1 oz. yeast, 1 teaspoonful salt, 1 teaspoonful castor sugar, 1½ pint tepid water.
Put the yeast and sugar into a basin, and cream them together with a wooden spoon till liquid, then add the tepid water. Pass the flour through a sieve, put it in a large basin, make a well in the centre, pour in the yeast and water, work in a little flour from the sides, cover with paper, and set it in a warm place (on the fender) to rise 20 minutes. Then work in the remainder of the flour with the hand, till the dough is smooth, and set to rise 2 hours. Then turn on to a floured board, and knead for a ¼ hour. Divide the dough into two pieces. For tin loaves, flour the tins, put in the dough, prick the top, and set to rise once more ¼ hour. For cottage loaves, cut each piece again into two, one piece twice as large as the other, form into balls with the hand, put the small one on the top of the large one, and make a hole in the top with the finger. Bake in the hottest part of the oven ¼ hour, then remove to a cooler part for 1½ hour. If the loaf sound hollow when tapped, it is done.


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

62

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

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

Bola. Time—2½ hours.

Crust: 1 lb. dough, ½ lb. butter, 1 oz. brown sugar. Inside: 4 oz. ground almonds, ½ oz. ground cinnamon, ½ lb. brown sugar, ½ lb. candied peel, 1 egg.
Shred the peel, and mix in the sugar, spice, almonds, and egg. Rub the butter well into the dough, sweeten it, roll it out thin, cut off a strip, and line the inside of a greased tin with it. Spread the inside mixture smoothly over the remainder of the dough with a knife, roll up like a roly-poly pudding; cut it into four pieces, and fill the tin, placing the cut ends upwards. Bake about ¼ hour in a hot oven, then 1¼ hour in a cooler part of the oven. When nearly baked, make holes, and pour in clarified sugar.

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

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

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

Shrewsbury Biscuits. Time—½ hour.


¼ lb. butter, ¼ lb. castor sugar, ½ lb. flour, 1 egg, a few drops flavouring (essence of lemon, vanilla, &c.).
61Beat the butter and sugar to a cream, add to them the flavouring and the egg, well beaten, mix all well together, then stir the flour in smoothly. Pass the paste through a biscuit-forcer on to a greased tin, or turn it on to a floured board, roll it out as thin as possible, and 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

Tomato Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Tomato Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Tomato Soup. Time—1½ hour.


2 quarts stock, 2 lbs. tomatoes or 1 tin tomatoes, 2 leeks, 2 carrots, 2 turnips; pepper and salt to taste; thyme, and half a bay-leaf, 1 teaspoonful chopped parsley, 1 oz. dripping, 2 tablespoonfuls flour.


Prepare and cut up the vegetables, boil all for half an hour in ½ pint water, and then pulp through a sieve. Warm the dripping in a stew-pan, stir the flour in smoothly, pour the pulped vegetables and stock on to it slowly, and let all thicken over the fire.

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

Ox Tail Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Ox Tail Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Ox-tail Soup. Time—4 hours.


1 ox-tail, 2 oz. dripping, 1 carrot, 1 small turnip, 2 onions, 2 shalots, 1 tooth garlic or 1 leek, a bunch of herbs, a few sticks celery, a little mace, cinnamon, and 2 cloves, 2 quarts water or pot-liquor, salt, 2 or 3 mushrooms, 1 gill sherry or chablis.
Prepare the vegetables, cut them up, wash and wipe the ox-tail, cut it in pieces and fry all in hot dripping in a large stew pan. Add the herbs, spice, seasoning and water. When boiling skim off the fat and then stew gently for 3 hours; strain it into a basin, putting the pieces of ox-tail into the tureen with the sherry or chablis. Pour the soup into a stew-pan, stir till it boils. Add the mushrooms, and cook from 10 to 15 minutes, skimming off any scum; strain the soup and pour over the ox-tail.

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

Mutton Broth - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mutton Broth - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mutton Broth. Time—2½ to 3 hours.


2 lbs. scrag of mutton, 2 oz. pearl barley or rice, 1 turnip, 1 onion, 1 carrot, 1 leek, 1 teaspoonful chopped parsley, 1 teaspoonful salt, 1 quart water.
Cut the meat into small pieces (removing the fat), and put it into a saucepan with the bones, cold water and salt; bring to the boil. Draw to the side of the fire as soon as the broth boils, skim well. Simmer for 1½ hour, skimming occasionally. Prepare the vegetables and rice, add them and let all simmer ½ hour till the vegetables are tender. Add the parsley just before serving.

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

Mulligatawny Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mulligatawny Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mulligatawny Soup. Time—2 hours.


2 oz. dripping, 2 onions, 2 apples, 2 or 3 carrots, 1 turnip, a few sticks celery, a bunch of herbs, 2 quarts stock or pot-liquor, 2 tablespoonfuls flour, 1 tablespoonful curry powder, 1 dessertspoonful curry paste, 1 gill water, 1 teaspoonful salt.
Prepare the vegetables, fry the onions in hot dripping in the stew-pan; when brown add the apples cut up and cored, carrots, turnip, celery, herbs and salt. Boil these in the stock. Mix the flour, curry paste and powder into a smooth paste with the water, pour into the soup, and stir till it boils. The fat should be skimmed off as it rises. Boil at least 1 hour, and then strain through a sieve. Serve with well-boiled rice.

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

Bullock Carrot Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bullock Carrot Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Bullock Carrot Soup. Time—1½ hour.


1 bullock’s foot, 2 lbs. shin of beef, 2 carrots, 2 turnips, 1 small head celery, 1 leek, 1 onion, 6 oz. dripping, ½ lb. flour; bay-leaves, cloves, cayenne, and ground mace; 1 wineglassful sherry.
The day before the soup is required cut up the foot and put it in a saucepan with 2 quarts of cold water; simmer 5 hours, then strain; cut all the flesh off the bones and chop it up into neat pieces. Put on the shin separately in 2 quarts of cold water, and simmer 4 or 5 hours. Prepare the vegetables, cut them up, fry them in the fat in a large stew-pan; when soft add the flour, and stir till rather brown. Add the stock from the foot, then that from the shin, the bay-leaves and all the other ingredients. When it boils pass it all through a sieve, add the pieces of bullock’s foot, and simmer ½ hour. A little soy may be added if required. Before serving pour the wine into the bottom of the tureen.

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

Kugel - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Kugel - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Kugel.

1 pint dried green peas, 1 quart large haricot beans, both soaked over-night; 2 lbs. clod, 1 large onion stuffed with cloves, 1 tablespoonful flour; salt and pepper to taste.

Pudding.

2 eggs, ¼ lb. suet, ½ lb. flour, ¼ lb. brown sugar, ¼ lb. currants, ¼ lb. raisins or sultanas, 2 oz. candied peel: spice to taste.
Shred the suet and candied peel, wash and dry the currants, stone the raisins, mix all the dry ingredients together, add the eggs, well-beaten, place in a greased basin and tie a cloth over. Put the basin at the bottom of a large earthenware pan; place a plate on the top of the basin and the meat on this. Throw the peas, beans, onion, pepper, salt and flour into the pan, cover all with water, and tie a piece of brown paper over the pan. Put it in the oven when the cooking is finished on Friday, and dish up when required on Saturday, serving the soup, meat, and pudding as separate courses.

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

Julienne Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Julienne Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Julienne Soup. Time—2 hours.


1 large carrot, 1 small turnip, 2 leeks, 1 onion, ½ head celery, 2 oz. dripping, 1 cabbage-lettuce, a little tarragon and chervil, 1 teaspoonful sugar, salt to taste, 3 pints stock.
Shred all the vegetables to the same length and size; fry all except the lettuce, tarragon and chervil, a light brown in the dripping in the stew-pan. Clear the stock; boil it and add it with the sugar and salt to the vegetables; skim well until all grease is removed, add the lettuce, tarragon, and chervil; let it boil a few minutes, and serve.

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

Green Pea Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Green Pea Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


3

Green Pea Soup. Time—1 hour.

1 pint green peas, 1 quart stock, a few sprigs parsley, a small bunch of mint, salt and pepper to taste, 1 tablespoonful flour.
Put the stock on, and when it boils add the salt, peas and other ingredients. When the vegetables are tender pass them through a sieve with the stock they were boiled in; boil it up again in a clean stew-pan; thicken it carefully with flour, and cook 10 minutes.

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

To Clear Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

To Clear Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


To Clear Soup. Time—1 hour.

3 pints stock, ½ lb. gravy beef, 1 carrot, 1 turnip, 1 onion.
Chop up the beef fine; clean the vegetables and cut them into small pieces. After removing all the fat from the stock, which should now be in the form of jelly, place it in a stew-pan with the meat and vegetables. Whisk it over the fire until just on boiling point, when it should be left to boil up well. It should now be clear. Fix a clean kitchen-cloth on the legs of a chair, placed with its seat on a table; pour boiling water several times through the cloth into a basin, and then let the soup run twice slowly through the cloth.
Another Way.—Use 2 whites of eggs whisked in ½ pint cold water, instead of the gravy beef.

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

To Make Fresh Stock - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

To Make Fresh Stock - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


To Make Fresh Stock. Time—5 hours.

Order a melt (cost 8d.) from the butcher. After koshering, skin it, and notch it across several times; add 2 quarts of cold water, 1 carrot, 1 turnip, 1 onion stuffed with whole peppers and cloves, salt, and simmer about 5 hours. This will make about 3 pints of good stock, and is more economical than any other soup-meat.

Another way of Making Fresh Stock. Time—5 hours.

2 lbs. shin of beef, 1 turnip, 1 carrot, 1 onion, ½ head celery, 1 teaspoonful salt, ½ teaspoonful pepper, 2 quarts cold water.
Cut the meat into pieces, break up the bones, add the cold water and the salt. Bring to the boil and skim well. Prepare the vegetables, cut them into pieces, and add them. Simmer 5 hours. This will make about 3 pints of good stock.

White Stock.

Same as above, using knuckle of veal and poultry-bones instead of beef.

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

Vegetable Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Vegetable Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Vegetable Soup. Time—1½ hour.


1 quart water or pot-liquor, 2 carrots, 2 turnips, 2 potatoes, 2 onions, 3 sticks celery, a few sifted herbs, 1 oz. dripping, 1 tablespoonful flour, 1 teaspoonful mustard; salt and pepper to taste.
Prepare the vegetables, cut them into slices, fry them in the dripping, add the water or pot-liquor, the salt, pepper, and herbs. Boil till quite tender, mix the flour and mustard to a cream with the cold water, and add to the soup. Simmer for half an hour longer and then serve.

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

Spinach Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Spinach Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Spinach Soup. Time—2 hours.


3 lbs. spinach, 1 quart water or stock, salt and pepper to taste, 1 tablespoonful flour.
Wash the spinach in several waters, strip off the leaves and place them in a saucepan of cold water with a little salt, and boil till tender (about ½ hour). Pulp through a hair sieve with the water in which it was boiled; boil it up again in a clean stew-pan, thicken carefully with the flour, cook for 10 minutes, and serve with poached eggs.

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

Pea Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pea Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Pea Soup. Time—2½ hours.


1 pint split peas, 2 onions, 1 carrot, 1 turnip, 3 sticks celery, 2 quarts water or pot-liquor; salt and pepper to taste. Bones or trimmings from meat are a great improvement.
Soak the peas over-night; next morning put them on in the cold water or pot-liquor. Bring to the boil, and then add the prepared vegetables, bones, and seasoning. Skim well, and boil for 1½ hour, stirring occasionally. Remove the bones, and pulp the soup through a sieve. Heat it again, and serve with dried mint and fried bread.

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

Lentil Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Lentil Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Lentil Soup. Time—3 or 4 hours.


5 pints water, 1 pint red lentils, 1 onion, 3 sticks of celery or some celery seed, 1 oz. dripping; pepper and salt to taste.
The lentils must be soaked all night in cold water. Melt the dripping in a saucepan, fry the lentils, sliced onion, and celery cut in small pieces. Stir over the fire for 5 minutes. Then add the water and boil gently, stirring occasionally, till the lentils are quite soft. Pass all through a sieve, return to the saucepan, add the pepper and salt, and heat again.


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

Carrot Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Carrot Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Carrot Soup. Time—1½ hour.


1 quart water or pot-liquor, 1½ lb. carrots, 4 onions, 2 oz. dripping; salt and pepper to taste.
Prepare the vegetables, slice them, then fry them in the dripping. Add the water or pot-liquor, salt and pepper. Boil till the vegetables are tender, then pulp through a sieve into a basin. Heat again and serve with fried bread.


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

Brown Onion Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Brown Onion Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Brown Onion Soup. Time—1½ hour.


3 onions, 1 oz. dripping, 1 teaspoonful flour, 1½ pint water or pot-liquor; pepper, salt and soy to taste.
Skin the onions, cut them into small dice, heat the dripping, and throw in the onions, shaking them about over the fire till they are golden brown (they must be coloured very slowly or some pieces will get too dark). When they are brown stir in the flour carefully, and add the water or pot-liquor. Simmer for an hour, then rub through a sieve, return to the saucepan, add a little soy, pepper and salt to taste, and boil for 3 minutes before serving.
If these directions are carefully followed this soup is equal to one made from good stock.

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

Barley Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Barley Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Barley Soup. Time—4 hours.


2 quarts water or pot-liquor, ¼ lb. pearl barley, 2 onions, 2 carrots, a little chopped parsley; salt and pepper to taste.
Prepare the vegetables, put them with the other ingredients into a saucepan, and simmer gently for 3 or 4 hours.

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


Haricot Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Haricot Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Haricot Soup. Time—4½ hours.


1 pint haricot beans, 1 pint milk, 2 quarts water, 1 onion; pepper and salt to taste.
8Soak the beans in water all night. Next morning put them in a saucepan with the water, pepper, salt, and sliced onion. Boil gently 4 hours. Then mash all through a sieve into a basin, stir in the milk, and return to the saucepan to get hot.


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


 - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Celery Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Celery Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Celery Soup. Time—6 hours.


4 heads celery, 1 small onion, 1 pint water, 1 pint milk, 1 yolk of egg. Pepper and salt to taste.
Stew the celery and onion in the water for 5 to 6 hours, pulp it through a sieve, add ¾ pint milk and the seasoning and let it boil once. Draw it to the side of the fire and add the yolk beaten up in 1 gill cold milk; stir, but do not let it boil, and serve when hot.

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

Potato Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Potato Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Potato Soup. Time—1½ hour.


1 lb. potatoes (weighed after they are peeled), ½ oz. butter, 1 onion, 1 pint hot water, ½ pint milk; salt and pepper to taste.
Cut up the potatoes, put them in a stew-pan with the butter and the onion cut in slices. Stir over the fire for 5 minutes. Add the water, and simmer for 1 hour. Pass all through a sieve, and return to the stew-pan. Add the milk, salt, and pepper, and serve when hot.

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

Cabbage Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cabbage Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Cabbage Soup. Time—1 hour.


1 cabbage, 1 tablespoonful parsley, 1 oz. butter, 1 shalot or onion, 1 pint milk, 1¼ pint boiling water, 2 tablespoonfuls semolina, 1 teaspoonful salt, ¼ teaspoonful pepper.
Put on a large saucepan of water to boil; shred the cabbage and put it into the boiling water to blanch for 5 minutes. Strain the cabbage, return it to the saucepan with 1¼ pint boiling water, the milk, onion, chopped parsley, butter, and seasoning. Bring this to the boil and cook 15 minutes; then shake in the semolina and boil 10 minutes.


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

Artichoke Or Turnip Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Artichoke Or Turnip Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Artichoke or Turnip Soup. Time—1 hour.


1½ lb. sliced artichokes or turnips, 1 oz. butter, 1 tablespoonful flour, 1½ pint hot milk, 1½ pint hot water, a little cream or good butter, salt, pepper, and a little sugar.
Heat the butter in a stew-pan, put in the vegetables, turn them about, add the salt, flour, milk and water, stirring them in slowly. When the vegetables are done rub them through a sieve, put them back into a clean stew-pan, add sugar and more seasoning if required and heat thoroughly. A little cream or good butter may be put into the tureen, and the soup stirred into it.

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

Pickled Red Cabbage - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickled Red Cabbage - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Red Cabbage, Pickled.


1 red cabbage, 1 quart vinegar, whole peppers, whole ginger (bruised), whole allspice, cloves, 6 slices beetroot, salt.
Shred the cabbage very fine, spread it over some flat surface, sprinkle with salt, and leave 24 hours, then rub the cabbage in a clean cloth. Add the spice, tied up in a muslin bag, to the vinegar, and let it come to the boil. Meanwhile, place the cabbage in a jar which has a cover, with the slices of beetroot on top. When the vinegar boils, pour it over the cabbage, and cover close when it has become quite cold. This pickle will be ready for use in a few days.


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

Potato Salad - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Potato Salad - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Potato Salad. Time—¾ hour.


8 large waxy potatoes, 1 small onion or shalot, 2 tablespoonfuls chopped parsley, 1 yolk of egg, 1 gill of salad oil, 2 tablespoonfuls vinegar, pepper and salt to taste, 1 lettuce.
Boil the potatoes off cold, slice them into a salad bowl, and sprinkle the chopped onion, parsley, and seasoning over them. Beat up the yolk, and stir the oil and vinegar gradually into it. Pour this dressing over the potatoes; mix with a fork, and garnish with lettuce.


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

Pickled Onions - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickled Onions - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickled Onions. Time—1 hour.


1 quart onions, 1 pint vinegar, ⅛ oz. peppercorns, salt and water, ½ oz. ginger.
Peel the onions, and when some water with plenty of salt in it is boiling pour it over them, and let them remain in it 24 hours. Keep them close covered till all the steam has evaporated. After 24 hours wipe them dry. Boil the vinegar, pepper, and ginger together, and pour this over the onions. Cover tightly, and keep them several weeks before using.


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

Lettuce Salad - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Lettuce Salad - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Lettuce Salad. Time—½ hour.


1 lettuce, ¼ beetroot, 1 bunch cress, ½ bunch radishes, 1 egg, pepper and salt to taste, ¼ teaspoonful made mustard, 2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar.
Wash the lettuce thoroughly, pull it to pieces with the fingers, dry it in a coarse cloth. Wash the radishes, halve them; wash and pick the cress. Boil the egg hard, cut the white into pieces, and mix it with the salading. Pass the yolk through a sieve, and mix carefully with it the pepper, salt, mustard, oil and vinegar. This dressing should be poured over the salad and very thoroughly mixed with it. Ornament with small pieces of beetroot.
If preferred, use 3 tablespoonfuls of oil to 2 of vinegar.


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

German Celery - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

German Celery - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

German Celery or Celeriac. Time—1 hour.


1 root German celery, ½ gill white wine vinegar; pepper and salt to taste.
Wash the celery well, and boil it off cold; peel it, cut it into rather thick slices, pour the vinegar over it, and sprinkle with pepper and salt.

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


Salad Cream - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

 Salad Cream - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Salad Cream. Time—20 minutes.


1 tablespoonful raw mustard, 2 tablespoonfuls salad oil (¼ lb. brown sugar, if liked), a few drops anchovy sauce, a few drops soy or Worcester sauce, 1 egg, ½ pint vinegar.
Mix the mustard quite smooth with the oil, add the sugar, the anchovy and Worcester sauces. Beat up the egg thoroughly, and add it and the vinegar to the other ingredients. Beat all well together for 10 minutes. Pour it into a bottle; it will keep well some time in a cool place.

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

Russian Salad - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Russian Salad - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Russian Salad. Time—1½ hour.


Take equal quantities of carrots, turnips, French beans, haricot beans, cauliflower, green peas, potatoes, beetroot, and celery, or any other vegetables that may be in season. Boil till tender: the carrots and turnips together, the French beans and green peas together, the haricot beans (which must have been soaked over-night), cauliflower 38and potatoes all separately. When cold, cut all the vegetables into neat pieces. Mix all well together, with some Mayonnaise sauce, turn into a basin or mould. When required, turn the salad on to a dish, and pour Mayonnaise sauce over it.

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

Bean Salad - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bean Salad - Salads And Pickles - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bean Salad. Time—¾ hour.

1 lb. cold boiled French beans, or 1 lb. cold boiled haricot beans, 2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar, ½ teaspoonful ground ginger; pepper and salt to taste.
Boil the beans, strain and allow them to get cold (haricot beans must be soaked 12 hours before boiling). Mix the ginger, pepper, salt, oil and vinegar carefully together, and pour this dressing over the beans. Cauliflowers and cabbages can also be treated this way.

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