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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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