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

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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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