Custard Pudding - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Custard Pudding - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Custard Pudding

Time—1¼ hour.


3 eggs, 1 pint milk, bay leaf or vanilla.

Beat up the eggs, taking out the treads (little white lumps). Pour the milk over the eggs, sweeten and flavour to taste, place in a greased pie-dish, and bake about 1 hour. If liked, a penny sponge cake cut in halves may be placed in the bottom of the pie-dish.


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

To Boil Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

To Boil Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


To Boil Puddings


1. Always place these puddings in boiling water; keep them well covered, and on the boil, adding more boiling water as required.

2. All puddings containing flour must boil longer than those made with bread, etc.

3. Puddings boiled in basins must boil longer than those put only in cloths.

4. The basin must always be quite full, and must be tied up in a cloth which has been dredged with flour.


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

Pilau - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Pilau - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 

Pilau

Time—2½ hours


  • 1 lb. mutton, 
  • 3 tomatoes, 
  • 1 teacupful rice, 
  • 1 quart water; 
  • salt to taste

25
  1. Cut up some pieces of raw fat mutton, add a little water, cover the stew-pan, and place on a slow fire. 
  2. The meat must consume the water and stew till it becomes a light brown colour. 
  3. Wash the tomatoes, put them into a stew-pan without water, and stew them soft over a slow fire. 
  4. Strain the pulp through a sieve and add sufficient water to make 1½ pint of liquor. 
  5. This must be thrown into the stew-pan over the mutton; add salt and boil it up. 
  6. Wash and dry the rice well, throw it into the stew-pan, let it boil 5 minutes, and then simmer ½ hour.

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

Glossary Of Cooking Definitions And Culinary Terms - Jewish And Modern Cookery

Glossary Of Cooking Definitions And Culinary Terms  - Jewish And Modern Cookery



  • Aspie, a term used for savoury jelly, in which cold poultry, meat, &c., is often served.

  • Bain-Marie. This is a large pan filled with boiling water, in which several saucepans can be placed when their contents are required to be kept hot without boiling—this is a useful article in a kitchen, where the manner in which sauces are prepared is considered deserving of attention.

  • Béchamel, a superior kind of white sauce, used in French cookery.

  • Blanquette, a kind of fricassee with a white sauce.

  • Bola-d’amour, a very rich and expensive Spanish confection.

  • Bolas, a kind of rich cake or pudding.

  • Cassereet, a sauce prepared from the cassada, a West Indian plant—it must be used with moderation.

  • Casserole, a name given to a crust formed of rice baked, and then filled with mince, fricassee, or fruit.

  • Chorissa, a sausage peculiar to the Jewish kitchen, of delicate and piquante flavour.

  • Consommé, is a term now used for stock—it is a clear strong broth, forming the basis of all soups, sauces, gravies, &c.

  • Croquettes and Risoles; preparations of forcemeat, formed into fancy shapes, and fried.

  • Croutons, sippets of bread or toast, to garnish hashes, salmis, &c., are so called.

  • Doce, a mixture of sugar with almonds or cocoa-nut.

  • Entrées. These are side-dishes, for the first course, consisting of cutlets, vol au vents, fricassees, fillets, sweetbreads, salmis, scallops, &c., &c.

  • Entremets. These are side-dishes for the second course; they comprise dressed vegetables, puddings, gateaux, pastries, fritters, creams, jellies, timbales, &c.

  • Farcie, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to imply the contrary.

  • Fondeaux, and Fondus, are savoury kinds of souflés.

  • Fricandeaux, a term for small well-trimmed pieces of meat, stewed in various ways.

  • Fricassee. This is a name used for delicate stews, when the articles are cut in pieces.

  • Fricandelles. These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes.

  • Flanks are large standing side-dishes.

  • Gateaux, is a kind of cake or pudding.

  • Hors d’oeuvres. These are light entrées in the first course; they are sometimes called assiettes volantes; they are handed during the first course; they comprise anchovies, fish salads, patties of various kinds, croquettes, risolles, maccaroni, &c.

  • Maigre, made without meat.

  • Matso, Passover cakes.

  • Miroton, a savoury preparation of veal or poultry, formed in a mould.

  • Nouilles, a kind of vermicelli paste.

  • Piqué, a French term used to express the process of larding. The French term is a preferable one, as it more clearly indicates what is meant.

  • Purée is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. Purées of vegetables are much used in modern cookery, to serve with cutlets, callops, &c.

  • Ramekin, a savoury and delicate preparation of cheese, generally served in fringed paper cases.

  • Releves, or Removes, are top and bottom dishes, which replace the soup and fish.

  • Salmis, a hash, only a superior kind, being more delicately seasoned, and usually made of cold poultry.

  • Souflés, a term applied to a very light kind of pudding, made with some farinaceous substance, and generally replaces the roast of a second course.

  • Timbale, a shape of maccaroni or rice made in a mould.

  • Vol-au-vent. This is a sort of case, made of very rich puff paste, filled with delicate fricassee of fish, meat, or poultry, or richly stewed fruits.

  • Vélouté, an expensive white sauce.

Excerpt From –  The Jewish Manual Or Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

To Steam Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

To Steam Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

To Steam Puddings


1. Puddings cooked in this way are lighter than those that are boiled, but take longer to cook.
2. The water in the saucepan must only reach half-way up the basin, and must simmer all the time. More boiling water must be added when required.
3. The basin need not be quite full.


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

Haricot Mutton - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Haricot Mutton - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 

Haricot Mutton

Time—2½ hours.


  • 1 lb. scrag of mutton, 
  • ¾ pint water or stock, 
  • 1 onion, 
  • 1 carrot, 
  • 1 turnip, 
  • 1 oz. dripping, 
  • ½ oz. flour; 
  • pepper and salt to taste


  1. Cut the mutton into neat pieces, fry them brown in the dripping, then take them out and brown the flour carefully. 
  2. Stir in the water or stock, and put back the meat. 
  3. Cut the vegetables into dice, and add them with the seasoning. Skim well and simmer 2 hours.


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

Almond Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Almond Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Almond Pudding

Time—1 hour.


  • 8 eggs, 
  • 8 oz. castor sugar, 
  • 8 oz. ground almonds

  1. Beat the yolks and whites separately—the whites to a stiff froth—then whisk them together, and stir in gradually the sugar, and ground almonds. 
  2. Beat well for 20 minutes, then pour the mixture into well-greased shallow dishes, and bake in a moderate oven. 
  3. If a knife when inserted come out clean, the puddings are done. 


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

Breast Of Veal Or Mutton Stuffed - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Breast Of Veal Or Mutton Stuffed - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Breast of Veal or Mutton Stuffed. 

Time—2 hours.


Cut breast in half and stuff; or bone, stuff and roll round. 
Bake for 1½ hour, basting well.

Forcemeat


  • 2 oz. smoked beef, 
  • ¼ lb. suet, 
  • rind of ½ lemon, 
  • 1 teaspoonful chopped herbs, 
  • parsley, 
  • salt, 
  • cayenne and pounded mace to taste, 
  • 4 oz. bread-crumbs,
  • 1 egg



  1. Shred the smoked beef, chop the suet, lemon-rind, and herbs, mincing all very finely. 
  2. Add seasoning to taste, and mix well with the bread-crumbs before wetting with the egg. 
  3. Work all together and use.


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

Baked Apples - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Baked Apples - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Baked Apples. 

Time—½ hour.


  • 1 lb. apples, 
  • 2 oz. brown sugar, 
  • ground cinnamon, 
  • 1 tablespoonful cold water, 
  • rind and juice of a lemon

  1. Wash the apples (if an apple corer be handy core them), notch them across the top, place them in a Yorkshire pudding tin, with the sugar, lemon-rind, lemon-juice, water, and cinnamon. 
  2. Bake till tender; serve hot or cold. 
  3. For Apple Snow, pass through a sieve and beat in lightly whites of 2 eggs and 3 oz. castor sugar, then pile roughly on a dish, and decorate to taste.


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

Stewed Knuckle Of Veal - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Stewed Knuckle Of Veal - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Stewed Knuckle of Veal 

Time—2¼ hours


  • 4 lbs. knuckle of veal, 
  • ¼ lb. rice, 
  • 1 onion, 
  • 1 teaspoonful salt, 
  • ¼ teaspoonful pepper, 
  • 1 tablespoonful chopped parsley, 
  • 3 pints water, 
  • 1 oz. flour, 
  • Juice of 1 lemon


  1. Simmer the veal for 2 hours in the salt and water.
  2.  After it has simmered 1 hour add the onion, peeled and cut up, and the rice well washed. 
  3. Simmer again for 1 hour, add the flour mixed to a cream with the lemon-juice, then add the chopped parsley, cook for 10 minutes, and serve the meat in the middle of the rice and gravy.


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

Baked Apple Dumplings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Baked Apple Dumplings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 



Baked Apple Dumplings. 


Time—1 hour.


  • ½ lb. flour
  • 4 oz. dripping
  • ½ teaspoonful baking-powder
  • 4 apples
  • cloves or lemon-rind
  • 2 oz. brown sugar


  1. Peel and core the apples, and fill the center of each with moist sugar and 2 cloves or 2 pieces lemon-rind.
  2. Rub the dripping into the flour, add the baking-powder and enough cold water to form a stiff paste, divide it into four, and roll each piece out. 
  3. Place an apple in the centre of each piece of paste, and work it well round the apple. 
  4. Grease a tin, place the dumplings on it, 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

Stewed Steak - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Stewed Steak - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 

Stewed Steak. 

Time 2½ hours.


  • 1 lb. beef steak, 
  • 1 onion, 
  • 1 carrot, 
  • 1 turnip, 
  • ½ spoonful salt, 
  • ¼ spoonful pepper, 
  • 1 dessert spoonful chopped parsley, 
  • 2 oz. dripping, 
  • 1 dessertspoonful flour


  1. Melt the dripping, cut the steak into 3 pieces, and     fry them. 
  2. Then take out the meat, cut the onion and carrot into thin slices, the turnip into thick blocks, and fry these in the dripping. 
  3. When they are browned, lay the meat on top of       them, add the seasoning and ½ pint of warm water.
  4.  Close the lid and simmer 2 hours. 
  5. Thicken with the flour ¼ hour before serving; 
  6. Add the chopped parsley at the last minute.

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

Beef Stewed With Haricot Beans - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Beef Stewed With Haricot Beans - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 

Beef Stewed with Haricot Beans

Time—5 hours.


  • 3 lbs. lean brisket, 
  • 1 onion, 
  • 1 tablespoonful moist sugar, 
  • 1 oz. dripping, 
  • ¾ pint haricot beans, 
  • ¾ pint cold water, 
  • 1 tablespoonful flour; 
  • pepper, salt and ground ginger to taste.


  1. The beans must be put in soak over-night.
  2. Chop the onion fine, fry in the dripping, add the flour, seasoning, sugar, beans and water. 
  3. Stew the meat and vegetables, etc., very gently 4 or 5 hours.


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

Brain Fritters - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Brain Fritters - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 

Brain Fritters. Time—½ hour.

1 set brains, 1 teaspoonful chopped parsley, 2 eggs, 2 tablespoonfuls bread-crumbs; pepper and salt.
Wash the brains in vinegar and water, then put them into boiling water and boil for 10 minutes. Drain them, chop them, and put them into a basin with 1 teaspoonful chopped parsley, pepper, salt and 1 egg. Add sufficient bread-crumbs to make them into a stiff paste (not exceeding two tablespoonfuls). Form into flat, round cakes, dip into egg and bread-crumbs and fry.

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

Almond Milk - Sauces And Syrups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Almond Milk - Sauces And Syrups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Almond Milk. Time—¾ hour.

¼ lb. ground almonds, 1 pint water.
Put the ground almonds in a saucepan with the water, and stew slowly about ¾ hour, stirring occasionally. Strain the milk through a piece of muslin.

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

Caper Sauce For Boiled Mutton - Sauces And Syrups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Caper Sauce For Boiled Mutton - Sauces And Syrups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Caper Sauce (for Boiled Mutton). Time—½ hour.

½ pint liquor, 1 tablespoonful flour, pepper, salt, 3 teaspoonfuls chopped capers.
Boil ½ pint of the liquor in which the meat has been cooked, then stir the flour in carefully. Add the seasoning and capers. If required for fish, this sauce must be made with fish-liquor or milk, instead of the liquor from the meat.

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

Stewed Salmon - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Stewed Salmon - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Time—1 hour.

¾ pint porter, 2 Spanish onions, ground ginger, nutmeg, allspice, ground cloves, pepper and salt to taste, juice of three lemons, 1 dessertspoonful vinegar, ½ lb. real black treacle.
Stew a crust of bread and the onions in the porter. When tender, take out the crust, and put in the fish with the spice, lemon-juice, vinegar, pepper and salt. When the fish is nearly cooked, add the treacle gradually, cook 3 minutes, and serve cold with slices of lemon between bunches of scraped horse-radish.

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


Cheap Sauce For Boiled Fish - Sauces And Syrups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Cheap Sauce For Boiled Fish - Sauces And Syrups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Cheap Sauce for Boiled Fish. Time—20 minutes.

1 dessertspoonful cornflour, 2 tablespoonfuls milk, ½ pint fish-liquor, 1 tablespoonful chopped parsley; salt to taste.
Mix the cornflour to a smooth paste with the milk, then add the fish-liquor; stir over the fire till the sauce boils, then add the chopped parsley and salt.

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

Grimslichs - Passover Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Grimslichs - Passover Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Grimslichs. Time—¾ hour.

2 motzas, ¼ lb. motza meal.
Inside: 2 oz. ground almonds, 2 oz. raisins, 2 oz. sultanas, ¼ lb. currants, ground cinnamon, nutmeg, ¼ lb. brown sugar, 2 eggs.
Mix the fruit, sugar, spice, almonds together with 1 egg. Soak the motzas till quite soft, squeeze very dry, make into a crust with the meal and the other egg. Shape a piece of this into an oval on the hand, place some of the inside mixture on it, cover with a top piece, shape carefully, and sprinkle with meal. Fry in hot fat or oil. Serve with clarified sugar.

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

Motza Kleis - Passover Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Motza Kleis - Passover Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Motza Kleis. Time—¾ hour.

2 motzas, ½ lb. motza meal, 3 oz. suet, 1 tablespoonful chopped parsley, 2 chopped onions, 2 eggs, marjoram, pepper and salt to taste.
Soak the motzas in cold water till they are soft, then squeeze them very dry. Chop the onions, brown them with a few drops of oil. Add them to the motza, with the suet chopped fine, nearly all the meal, parsley, marjoram, pepper, salt, and lastly, the eggs well beaten. Roll into balls with the remainder of the meal, and throw into the boiling soup ½ hour before serving.

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

Boiled Sheep's Head - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Boiled Sheep's Head - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Boiled Sheep’s Head. Time—5 hours.

1 sheep’s head, 3 onions, 3 turnips, a small bunch parsley, 1 tablespoonful pearl barley, 2 teaspoonfuls salt, ½ teaspoonful pepper, sufficient cold water to cover the head, ½ oz. flour, 1 oz. dripping.
Soak the head for one hour in lukewarm water. Then remove the tongue, brains, and all the thin soft bones from the inside of the head. Tie it together put it in a saucepan, cover with water, adding the salt, and bring it slowly to the boil; take off the scum. Prepare the vegetables, wash the barley, and add all to the head. Let the whole simmer gently for 3 hours. About ½ hour before it is done, tie the brains in a little piece of muslin, and throw them into the saucepan. Boil the tongue separately. When done, place the head on a hot dish. Mash the turnips with a little dripping, pepper and salt, form into little balls, and place round the dish alternately with the carrots. Halve the tongue, and lay it across the head. Pour over all a sauce made of the flour browned in the dripping, half a pint of the stock in which the head has been boiled, the brains, slightly chopped, and a little finely-chopped parsley. The broth may be used as it is, or made into a soup of any kind.

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

Pastry - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Pastry - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Pastry.—Short Crusts.

1 lb. flour to ¾ lb. butter or fat, or 1 lb. flour to ½ lb. butter or fat, and the yolk of one egg; or 1 lb. flour to ½ lb. butter or fat, and 1 teaspoonful baking-powder; or 1 lb. flour to ¼ lb. butter or fat, and 1 teaspoonful baking-powder.

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

Beef Sausage And Rice - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Beef Sausage And Rice - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Beef Sausage and Rice. Time—¾ hour.

½ lb. choriza (sausage), ¼ lb. rice, 1 pint boiling water, a pinch of saffron.
Wash and drain the rice well, put it in a saucepan with the saffron and boiling water. Skin the sausage, place it on the top of the rice, and simmer very gently till the rice swells and soaks up all the water. Serve the sausage in a ring of rice. Sausage cooked alone should simmer about 20 minutes.

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

26


Rough Puff Paste - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Rough Puff Paste - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Rough Puff Paste.

1 lb. flour to ¾ lb. butter or fat, or 1 lb. flour to ½ lb. butter or fat.
42Break the butter or fat into the flour in lumps, and mix to a paste with a little cold water. Roll out, fold in three, turn the rough edges towards you, and roll out again. Do this four or six times till the paste is no longer streaky.

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


Beef Sausage Rolls - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Beef Sausage Rolls - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Sausage Rolls. Time—1 hour.

4 sausages, ½ lb. flour, ¼ lb. dripping, 1 egg.
Skin the sausages, make flaky pastry, after the final rolling, cut the pastry into 4, place a sausage in the centre of each piece of pastry, egg half-way round the edges, fold over, press the edges together, trim neatly, place on a greased baking-tin, brush over with beaten egg and bake in a hot oven about ½ hour.

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


Flaky Pastry - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Flaky Pastry - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Flaky Pastry.

½ lb. flour, ¼ lb. butter or fat.
Divide the fat into three equal portions, rub one part into the flour in the usual way, add a pinch of salt and mix to a stiff paste with cold water. Roll out into a long narrow strip, rolling backwards and forwards only. Spread the second portion of fat evenly over the paste, fold into three and turn with the rough edges towards you. Roll out again and proceed in the same way. Fold over and roll to required shape.

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

Hints On Making Pastry - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

 Hints on Making Pastry.


1. Have everything particularly clean and dry.
2. Pass the flour through a wire sieve, and rub in the butter or fat with the tips of the fingers only.
3. Keep everything cool. Always mix the paste with cold water. To prevent hot hands wash them in hot water.
4. Roll out a short crust once only. If baking-powder be used, make and bake the pastry as quickly as possible.
5. Test the oven by placing a small piece of bread on the shelf. If it brown in half a minute the heat is correct.
6. Bake in the hottest part of the oven for the first five minutes, then remove to a cooler part.
7. Warm jam separately, and place it in the tart at the last minute. To keep the shape of the tart, place a piece of bread in the centre whilst baking.


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

Beef Stewed With French Beans - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Beef Stewed With French Beans - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 

Beef Stewed with French Beans. Time—3 hours.

5 lbs. lean brisket, 2 lbs. French beans, 4 good-sized onions, 1 pint water, 1 gill vinegar, 1 tablespoonful flour, 2 tablespoonfuls dark moist sugar; pepper and salt to taste.
Stew the beef 3 hours in the water. String the beans, cut them in halves, peel and cut up the onions, and add all to the beef at the end of the first hour. About 10 minutes before serving skim off all the fat; mix smoothly in a separate basin the flour, sugar, vinegar, pepper and salt, and add the mixture to the stew.


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

To Bake Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

To Bake Puddings - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

To Bake Puddings.

All puddings containing starch, such as rice, sago, macaroni, etc., must be baked slowly in a moderate oven, so that the starch globules may have time to swell, burst, and absorb the milk. Custards must also bake very slowly. Puddings containing flour must bake longer than those made with bread, etc.

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


Macaroni Cheese - Breakfast Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Macaroni Cheese - Breakfast Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Macaroni Cheese—¾ hour.

¼ lb. macaroni, ½ pint milk, 3 oz. grated cheese, 1 oz. butter, ½ oz. flour; salt and a little cayenne pepper to taste.
Put the macaroni with one teaspoonful salt into boiling water and boil till tender, about 20 minutes; take it out, cut it up into lengths of about 2 inches, and throw the water away; melt the butter, stir in the flour, add the milk and seasoning. Boil well, put in the macaroni, let it cool a little, then add half the cheese. Place in a pie-dish, sprinkle with the rest of the cheese and bake 10 minutes.

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


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

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


FISH SALAD.



Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced; pour over a fine salad mixture, and arrange it into a shape, high in the centre, and garnish with hard eggs cut in slices; a little cucumber mixed with the salad is an improvement. The mixture may either be a common salad mixture, or made as follows: take the yolks of three hard boiled eggs, with a spoonful of mustard, and a little salt, mix these with a cup of cream, and four table-spoonsful of vinegar, the different ingredients should be added carefully and worked together smoothly, the whites of the eggs may be trimmed and placed in small heaps round the dish as a garnish.


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 

White Bait - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

White Bait - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints


WHITE BAIT



This is such a delicate fish that there are few cooks who attempt to dress it without spoiling it; they should not be touched but thrown from the dish into a cloth with a handful of flour; shake them lightly, but enough to cover them well with the flour, then turn them into a sieve expressly for bait to free them from too great a quantity of the flour, then throw the fish into a pan with plenty of boiling butter, they must remain but an instant, for they are considered spoilt if they become the least brown; they should be placed lightly on the dish piled up high in the centre, brown bread and butter is always served with them; when devilled they are also excellent, and are permitted to become brown; they are then sprinkled with cayenne pepper, and a little salt, and served with lemon juice.


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 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 FRICANDELLE


Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the crumb of a French roll in milk, beat it up with the fish and three eggs: butter a mould, sprinkle it with raspings, place in the fish and bake it; when done, turn out and serve either dry or with anchovy sauce; if served dry, finely grated crumbs of bread should be sprinkled thickly over it, and it should be placed for a few minutes before the fire to brown.


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