Fish Pie - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Fish Pie - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Fish Pie. Time—20 minutes.

Cold cooked kosher fish of any kind, bread-crumbs, 2 oz. butter; pepper and salt to taste, fish-liquor or water.
Butter a pie-dish, sprinkle on it a layer of bread-crumbs, then a layer of fish broken up into pieces; some pepper, salt, and bits of butter; cover this with more bread-crumbs and bits of butter; pour on a little fish-liquor or water, 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 Cake With Potatoes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Fish Cake With Potatoes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Fish Cakes. Time—½ hour.

1 lb. cold cooked fish, ½ lb. potatoes, 2 oz butter, 2 eggs; pepper and salt to taste.

Use any remains of cold fish, or boil some fish. Cold potatoes may also be used instead of boiling fresh ones. Mash the potatoes, add the pieces of fish broken up small, the yolk of one egg, the butter melted, and salt and pepper to taste. Form the mixture into balls with a tablespoon, flatten them into cakes 17brush over with beaten egg, toss them in bread-crumbs, and fry in oil. This mixture may also be made into a large fish-cake, by putting it into a greased tin and baking it in the oven about ¼ hour.

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

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

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


BAKED HADDOCK.



Carefully clean a fresh haddock, and fill it with a fine forcemeat, and sew it in securely; give the fish a dredging of flour, and pour on warmed butter, sprinkle it with pepper and salt, and set it to bake in a Dutch-oven before the fire, basting it, from time to time, with butter warmed, and capers; it should be of a rich dark brown, and it is as well to dredge two or three times with flour while at the fire, the continual bastings will produce sufficient sauce to serve with it without any other being added.
Mackarel and whiting prepared in this manner are excellent, the latter should be covered with a layer of bread crumbs, and arranged in a ring, and the forcemeat, instead of stuffing them, should be formed into small balls, and served in the dish as a garnish.
The forcemeat must be made as for veal stuffing, with the addition of a couple of minced anchovies, cayenne pepper, and butter instead of suet.


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 

Kedgeree - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Kedgeree - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Kedgeree. Time—¾ hour.

½ lb. boiled fish, ¼ lb. boiled rice, 2 eggs, 2 oz. butter, salt, cayenne pepper, and nutmeg to taste.


Boil the eggs hard, break the fish into small pieces, chop the white of egg and grate the yolks. When the boiled rice is dry, melt the butter in a stew-pan and add the rice, fish, white of egg, cayenne pepper, grated nutmeg, and salt. Mix well and serve on a hot dish, with the grated yolks sprinkled over.

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

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

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


Brown Stewed Fish
(Fresh Water Fish, etc.) 

Time—40 minutes.


2 to 3 lbs. fish, ½ pint water, 1 onion, 1 tablespoonful oil, 1 tablespoonful vinegar, two-pennyworth ginger-bread, one-pennyworth golden syrup, 1 lemon; pepper and salt to taste.

15Peel and cut up the onion, brown it in the oil, put it in the stew-pan with the fish and water, and cook for half an hour. 

Soak the ginger-bread in the golden syrup and vinegar; when soft, beat it up and add the lemon-juice, pepper and salt. 

Ten minutes before the fish is ready, pour this sauce on to it, and tilt the stew-pan well backwards and forwards. Serve cold.



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

Parsley Baked Fish Cake - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Parsley Baked Fish Cake  - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


A Fish Cake

Time—1 hour.


½ lb. cold cooked fish, 2 oz. bread-crumbs, 1 onion, ½ oz. butter; pepper and salt to taste; ½ gill milk or fish-liquor, 1 teaspoonful chopped parsley, 1 egg, raspings.

Cover a greased cake-tin with raspings; melt the butter in a saucepan; fry the minced onions and parsley in the butter; mince the fish and stir into the fried onion and parsley. 

Remove the saucepan from the fire, stir in the bread-crumbs, the milk or liquor, the beaten egg and seasoning; pour all into the cake-tin and bake in a moderate oven three-quarters of an hour. Turn out and serve with melted butter.


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

A Nice Way Of Dressing Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Nice Way Of Dressing Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints



A NICE WAY OF DRESSING FISH



Open them, cut off the tails and heads, soak them in hot water for an hour, then wipe them dry; mix with warmed butter one beaten egg, pour this over the fish, sprinkle with bread crumbs, flour, and white pepper, broil them and serve them very hot.


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 

Lemon Parsley Tilapia - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Lemon Parsley Tilapia - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Lemon Parsley Tilapia


1 Tilapia filleted, 1 oz. butter, ¾ oz. flour, juice of 1 lemon, salt and pepper to taste, 1 teaspoonful chopped parsley, ½ pint water, ½ gill cream.

Put the bones and fins of the fish into a saucepan with the water, and put it on to boil. 

Place the fillets folded loosely on a greased tin, and sprinkle them with lemon-juice, pepper and salt. 

Cover with a greased paper, and cook in a moderate oven, about 6 minutes. 

Melt the butter in a clean saucepan, drop the flour in gradually, and mix well. 

Add the fish liquor and boil 10 minutes. 

Then add salt, pepper, cream, lemon-juice, and parsley. 

Arrange the fillets on a dish with the sauce poured over them.


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

Anchovy Butter - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Anchovy Butter - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Anchovy Butter 

Time—½ hour.


6 large anchovies, 1 hard boiled egg, 2 oz. butter, a little pepper.

Pound all together and pass through a sieve.


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

Asparagus Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Asparagus Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


ASPARAGUS SOUP



Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when the strength of the meat is sufficiently extracted, strain off the soup, and add to it a bundle of asparagus, cut small, with a little chopped parsley and mint; the asparagus should be thoroughly done. 

A few minutes before serving, throw in some fried bread cut up the size of dice; pound a little spinach to a pulp, and squeeze it through a cloth, stir about a tea-cup full of this essence into the soup, let it boil up after to prevent a raw taste.


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 

Baked Salmon With Tomatoes - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Baked Salmon With Tomatoes - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Baked Salmon With Tomatoes

Time—¾ hour.


1 salmon, 1 onion, 4 tomatoes, 2 tablespoonfuls oil, 1 lb. potatoes, pepper and salt to taste, the juice of a lemon, chopped parsley.

Slice the onion and tomatoes, heat them in a tin with the oil, salt and pepper. 

Wash the salmon and dry it well, put it in the tin, season it, dredge it with flour, and baste it with the oil. 
Parboil the potatoes and put them round the fish to get brown. 

When dishing up, squeeze the lemon-juice over the fish and sprinkle with the chopped parsley.


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

Stewed Fish with Balls - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Stewed Fish with Balls - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Stewed Fish With Balls 

Time—1½ hour.


3 lbs. fish, 2 small onions, 2 tablespoonfuls sweet oil, 1 pint cold water, nutmeg and ginger, pepper and salt to taste, a pinch of powdered saffron, juice of 3 lemons, 1 tablespoonful flour, 2 eggs; (for the balls) a piece of salmon, chopped parsley, bread-crumbs.

Chop the onions, stew till tender in the oil in a stew-pan, take out one-third for balls, add the fish and water, season with salt, pepper, ginger and nutmeg. 
When the liquor boils, place the balls (see below) on the top of the fish and cook ¼ hour, then draw the stew-pan to the side of the fire. 
Mix the flour to a smooth paste with a little cold water in a separate basin, add the lemon-juice, 1 whole egg and 1 yolk beaten, the saffron, and mix all well together. 

Take a pint of the fish-liquor from the stew-pan, add this gradually to the contents of the basin, stirring all the time. 
When thoroughly mixed, pour it back into the stew pan, from which must previously be taken some of the fish-liquor, if there seem too much. 
Tilt the stew-pan backwards and forwards till the sauce has thickened sufficiently. 
Serve hot or cold, with the sauce poured over the fish and balls, and garnish with parsley and slices of lemon.

To make the balls


Chop the salmon very fine; add the remainder of the onion chopped fine, parsley, white of egg beaten, pepper, salt, nutmeg, ginger, and sufficient bread-crumbs to make them the right stiffness.


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

Pepper Baked Salmon - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pepper Baked Salmon - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Pepper Baked Salmon

3 salmon, ½ pint vinegar, 2 bay-leaves, whole peppers, salt, and cloves to taste.


Split and halve the salmon, roll and tie them up. 

Place them in a pie-dish, half cover with vinegar, add whole peppers, salt, cloves, and bay-leaves, and bake in a slow oven until they feel soft (about 20 minutes).

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

Facial Complexion Powder - Make Your Own At Home - Consuelo Powder And Fairy Powder DIY Recipe - Woman Beautiful

Facial Complexion Powder - Make Your Own At Home - Consuelo Powder And Fairy Powder DIY Recipe - Woman Beautiful


Whenever women fail for congenial topics of dispute they can always fall back on the old topic of the best face-powder.


“I have used that delightful velvety ‘Blush Rose’ for years and years,” says Mrs. Lovely, “and I think it is simply fine.”

“Blush Rose?” shrieks Mrs. Pretty. “Why, I wouldn’t use that for a-an-any-thing! My husband’s brother-in-law, who worked in a drug store, once told me that ‘Blush Rose’ had lead and bismuth and ever so many other dreadful, awful things in it. Now, I dote on ‘Velvety Carnation.’ I know that that is perfectly pure. And it sticks just like your husband’s relatives—simply never lets go!”

“‘Velvety Carnation!'” repeats Mrs. Lovely. “You poor child. I don’t wonder that you have such a time with your skin—” And so on until both charming disputants march airily away, each deciding that the other will soon be in her grave if such foolishness in the choice of a face powder is continued.


Women need not discuss finances or peace policies. They have their own little face-powder question that is good for all time to come, no matter whether we all go and settle in the Philippines or hand these interesting islands back to Spain with a “much-obliged, thank you.” 


I have often thought how thankful we should all be that we are not Dahomey ladies, who have no opportunities for these pleasant little arguments. We may have to put up with a good many discomforts in our life of civilization, but we don’t miss quite everything in the way of joys.


The formula for face powder which I am about to give is not only perfectly harmless, but of exceptional medicinal qualities. 
Nothing is better for an irritated skin than boracic acid, so the girl with facial eruptions can feel perfectly safe in using this powder. 
Oxide of zinc, in the quantity given, can do no possible injury; many of the manufactured preparations being made almost entirely of this ingredient.

Poudre des Fees (Fairy Powder)


  • 1 ounce Lubin’s rice powder.
  • 3 ounces best, purest oxide of zinc.
  • ½ ounce carbonate of magnesia, finely powdered.
  • 20 grains boracic acid.
  • 2 drops attar of rose.

When purchasing your ingredients ask the druggist to powder each separately in a mortar. First put your rice powder through a fine sieve, and then through bolting cloth. 


Do the same thing with the oxide of zinc, the magnesia and the boracic acid before adding them to the rice powder. When all are combined put twice through bolting cloth. 


After each sifting throw away any tiny particles that remain. It is very necessary that all the ingredients be made fine and soft and fluffy. 
Add the oil of rose last. By putting in the tiniest suggestion of finely powdered carmine you can get the cream powder, and by putting in still more you will have the rose or pink tint. 
While blonds, with clear, perfect skins, can use either the white or the pink very nicely, cream is the more acceptable color for brunettes.


Consuelo Powder

  • 5 ounces of talcum.
  • 5 ounces of rice flour.
  • 2½ ounces of the best zinc oxide.
  • 2 drops each of oils of bergamot, ylang-ylang and neroli.


The three main ingredients should be sifted over and over again, and if flesh color is desired, a little carmine must be added, the sifting continuing. Then add the perfumes and sift again, so as to avoid any lumps.


Excerpt From – Woman Beautiful By Helen Follett Stevans

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

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

Stewed Prunes. 

Time—2 hours.

1 lb. prunes, ½ lb. white sugar, ½ pint water, stick cinnamon or lemon-rind to taste.
Soak the prunes over-night in cold water. Next morning put them in a stew-pan with the sugar, water and flavouring, and stew slowly about 2 hours.


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

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

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

Silk Pudding. Time—5 hours.

1 lb. red currants, ½ lb. raspberries, ¼ lb. tapioca, 1 teacupful water, ¼ lb. castor sugar.
Soak the tapioca in the water over-night, next morning stew all gently together for at least 4 to 5 hours. Turn into a wetted mould and serve cold.
Any other fresh fruit can be used.

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

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

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

Scotch Plum Pudding. Time—4 hours.

½ lb. flour, ½ lb. carrots, ½ lb. potatoes, ½ lb. suet, ½ lb. currants, ½ lb. raisins or sultanas, 2 oz. candied peel, ¼ lb. golden syrup.
Peel the potatoes, scrape the carrots, boil both till tender, then mash them. Add to these the flour, currants, raisins or sultanas, suet and peel chopped fine, and lastly the golden syrup. Boil in a greased basin for 3 hours.

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

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

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

Economical Plum Pudding. Time—11 hours.

1 lb. raisins, ½ lb. currants, ½ lb. suet, ½ lb. flour, ¼ lb. bread-crumbs, 2 oz. brown sugar, ¼ lb. almonds, ¼ lb. candied peel, grated rind of 1 lemon, ¼ of a nutmeg grated, ½ teaspoonful mixed spice, golden syrup and beer from ¼ pint upwards.
Stone the raisins, wash and dry the currants, shred the suet fine, prepare the bread-crumbs, chop the candied peel, blanch and chop the almonds. Mix these all well together with the flour, sugar, grated lemon-rind and nutmeg, mixed spice, and enough golden syrup and beer to form a stiff mixture. Boil in basins or moulds for ten hours.

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

Dried Silverside - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Dried Silverside - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Dried Silverside. Time—20 minutes.

Place the dried silversides in a frying-pan and cover with cold water. Bring to the boil, then take out the fish, place it on a dish in the oven, with bits of butter over it, for 5 minutes, and then serve.

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

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

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

Stewed Pears. Time—5 hours.

6 large pears, ½ lb. brown sugar, ½ pint water, rind of 1 lemon, a few cloves.
Peel the pears, cut them in halves, and core them. Lay them in a stew-pan with the sugar, water, lemon-rind, and cloves. Cover tightly, first with brown paper, then with lid of stew-pan. Stew gently 4 or 5 hours.
Pears can also be stewed in a stone jar in the oven, but must always be well covered up.

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

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

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

Pancakes.

4 oz. flour, 1 egg, ½ pint water, fat or oil, salt, sugar.
Put the flour into a basin, beat the egg, add it with a little of the water to the flour. Beat it well, then add the remainder of the water, and let the batter stand. Melt a small piece of fat, or heat the oil, in a frying-pan the size of the pancake required; pour in just enough batter to cover the bottom, and fry it a light brown on both sides, either tossing it, or turning it with a fork. Sprinkle each pancake with lemon-juice and castor sugar, and serve on a hot dish.

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

Cauliflower Au Gratin - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Cauliflower Au Gratin - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Cauliflower au Gratin. Time—¾ hour.

1 cauliflower, 1 oz. butter, 1 oz. flour, 1 gill water, 2 or 3 tablespoonfuls cream or ½ pint milk, 2 oz. grated cheese; pepper, salt, and a little cayenne to taste.
Boil the cauliflower, remove all the green leaves, put it in a pudding-basin which has been greased and sprinkled with raspings, with the flower upwards, and press it into shape. Melt the butter, mix the flour in smoothly, add the water and stir well over the fire for 5 minutes, then add the cream or milk, the seasoning and half the grated cheese, and heat the sauce. Pour the sauce over the cauliflower, and sprinkle the rest of the cheese over the top. Brown it 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

Coddled Eggs - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Coddled Eggs - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Coddled Eggs. Time—5 minutes.

Eggs should not be boiled, because this process hardens the outside quickly, before cooking the yolk thoroughly. Carefully put the egg into boiling water with a spoon, place the saucepan near the fire, where the water cannot boil, but is near to boiling point. Take it out after 5 minutes.
57Hard-boiled Eggs: Place the eggs in a saucepan in cold water, bring to the boil and let them cook 12 minutes; then put them immediately into a basin of cold water to keep them a good colour.

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

Coffee In A Coffee Pot - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Coffee In A Coffee Pot - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Coffee in a Coffee-Pot.

Scald the coffee-pot with hot water. Put the coffee in above the strainer, pour the boiling water over it very gradually, and while it is running through, place the pot where it will keep very hot. As soon as all the water has run through, serve with boiling milk, and sugar to taste. Use 1 heaped teaspoonful for each person and 1 extra.

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

Bread Sauce - Sauces And Syrups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Bread Sauce - Sauces And Syrups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Bread Sauce. Time—½ hour.

1 roll (stale), ½ pint clear stock; pepper, salt, ground mace to taste.
Soak the crumb of the roll in water, then strain away the water thoroughly; beat the bread to a cream, put it in a saucepan with the stock and seasoning. Bring it to the boil, then stir 2 or 3 minutes longer.

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

Coffee In A Jug - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Coffee In A Jug - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Coffee in a Jug.

1 pint boiling water, 2 heaped tablespoonfuls ground coffee.
Scald a jug, which has a lid, with hot water, then put in the coffee, and pour the boiling water on to it. Put on the lid, and let the coffee draw 5 minutes close to the fire. Clear it, by pouring a little into a cup and pouring it back 3 times, or by adding a small teacupful of cold water. Then let the jug stand 10 minutes in a hot place, where it will almost simmer. Serve with boiling milk, and sugar to taste.

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

Cocoa Nibs - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Cocoa Nibs - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Cocoa Nibs. Time—6 hours.

½ lb. cocoa nibs, 2 quarts water.
Crush the nibs with a rolling pin, then place them in a saucepan with the cold water, and bring to the boil. Draw to the side of the fire, and simmer gently about 5 hours, occasionally skimming off the oil which rises to the top. Strain, add about an equal quantity of milk, re-heat and serve.

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

Cocoa - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Cocoa - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Cocoa. Time—10 minutes.

2 teaspoonfuls cocoa, 1 teaspoonful cold water or milk, 1 teacupful boiling water or milk.
Mix the cocoa to a smooth paste with the cold water, pour the boiling water gradually over it, and boil it for 3 minutes.

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

Chocolate - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Chocolate - Breakfast Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 


Chocolate. Time—½ hour.

4 oz. chocolate, 2 gills water, 1 pint milk.
Grate the chocolate, put it in the saucepan with the water, set it on the fire and stir with a wooden spoon till the mixture becomes rather thick, then work it very quickly for a few minutes with the spoon. Stir in the boiling milk gradually and serve.

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


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

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

Treacle and Ginger Pudding. Time—2¼ hours.

¼ lb. flour, 2 oz. suet, 1 good teaspoonful ground ginger, 1 teaspoonful baking powder, 1 teacupful golden syrup, 1 egg, 1 oz. candied peel.
Chop the suet fine, put it into a basin with the flour, peel, ginger and baking-powder. Beat up the egg, mix the treacle with it, and stir into the mixture in the basin, adding more treacle if the pudding is not moist enough. Grease a basin or mould well, put the pudding into it, and cover with a greased paper. Steam for 2 hours. Serve with lemon sauce to which some preserved ginger has been added.

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

Baked Tilapia - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Baked Tilapia - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Baked Tilapia. Time—¾ hour.

1 tilapia, 2 tablespoonfuls bread crumbs, 1 dessertspoonful chopped parsley, 1 teaspoonful chopped herbs, 1 egg (well beaten); 2 oz. butter or 1 tablespoonful oil; pepper and salt to taste.
Wash and dry the fish well. Mix nearly all the bread crumbs with the herbs, parsley, pepper, salt, half the egg, and ½ oz. of butter. Stuff the stomach of the fish with this mixture, and sew or skewer it up. Egg and bread-crumb the fish, place it on a greased tin in the shape of an S, with the oil and pieces of butter; bake for half-an-hour, basting it frequently. Take out the cotton with which the fish was sewn before serving.


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

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

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

Swiss Roll. Time—½ hour.

3 eggs, ½ teacupful castor sugar, ½ teacupful flour, 1 teaspoonful baking-powder, jam.
Beat the sugar and yolks of the eggs well together, then add the flour gradually, then the whites of the eggs beaten to a stiff froth and lastly the baking-powder. Grease a baking-tin well, pour the mixture into it and bake in rather a quick oven about 10 minutes. Sugar a pastry board, loosen the edges of the cake with a knife and turn it on to the board. Spread the cake with jam and roll it up.

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

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

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

Swiss Fritters. Time—½ hour.

1 French roll, 1 egg, a little nutmeg, cinnamon and sugar.
Cut the crumb of the roll into square slices half an inch thick. Beat up the egg, mix the nutmeg, cinnamon and sugar with it and soak the slices of roll in the mixture. Fry in hot oil till they become a golden brown, drain on paper, serve with clarified sugar or jam.

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

Roly Poly Or Suet Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Roly Poly Or Suet Pudding - Pies Pudding Sweet Dishes - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook 

Roly Poly or Suet Pudding. Time—2 hours.

¾ lb. flour, ¼ lb. suet, ½ lb. jam, ½ teaspoonful baking-powder, ¼ teaspoonful salt.
50Chop the suet fine, rub it well into the flour, add the salt, baking-powder, and sufficient cold water to make a stiff paste. Turn on to a floured board, roll into a long thin piece, spread with jam, not too near the edge, roll up, pressing the edges together. Dredge a pudding cloth with flour, place the pudding on it with the join downwards, roll up in the cloth, and tie up the ends. Place in boiling water, and boil about 1½ hour.
Suet Pudding is made the same way, the jam being left out, or replaced by treacle, currants, or sultanas.

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

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

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

Stewed Rhubarb. Time—1½ hour.

Rhubarb, lemon-rind, loaf sugar.
Wash the rhubarb, peel it, cut into pieces about three inches long, put it with the sugar, lemon-rind and enough water to cover it, either in a stew-pan, or in an earthenware jar in the oven, for about 1 hour. If liked, it may then be passed through a sieve, and well mixed with the beaten yolk of an egg, while the white should be beaten to a stiff froth, and used to ornament the dish.
Gooseberry Fool can be made the same way.

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

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

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

Treacle Pie. Time—1½ hour.

¾ lb. flour, ¼ lb. dripping, ½ lb. golden syrup, 1 oz. ground ginger, 2 oz. bread-crumbs.
Rub the dripping into the flour and mix to a stiff paste with cold water, roll out very thin, and line a greased pie-dish with it. Cover with golden syrup as for a roly poly pudding, sprinkle with ginger and bread-crumbs, and continue alternate layers of paste and golden syrup, etc., till the dish is full, finishing with paste. Bake in a moderate oven, and turn out on to a hot dish.

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


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

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


WATER SOUCHY.



Take a portion of the fish intended to be dressed, and stew it down with three pints of water, parsley roots, and chopped parsley, and then pulp them through a sieve, then add the rest of the fish, with pepper, salt, and seasoning; and serve in a deep dish.



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