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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Showing posts with label biscuits. Show all posts
Showing posts with label biscuits. Show all posts

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


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

Shrewsbury Biscuits - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Shrewsbury Biscuits - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Shrewsbury Biscuits. Time—½ hour.


¼ lb. butter, ¼ lb. castor sugar, ½ lb. flour, 1 egg, a few drops flavouring (essence of lemon, vanilla, &c.).
61Beat the butter and sugar to a cream, add to them the flavouring and the egg, well beaten, mix all well together, then stir the flour in smoothly. Pass the paste through a biscuit-forcer on to a greased tin, or turn it on to a floured board, roll it out as thin as possible, and 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