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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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