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Showing posts with label prep. Show all posts
Showing posts with label prep. Show all posts

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


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

Fish Soufflée

Time ½ hour


½ lb. cold cooked fish, 2 eggs, 2 oz. butter, pepper and salt to taste; anchovy sauce if liked.

Pound up the fish, melt the butter, add it to the fish with the beaten yolks of eggs and seasoning. 

Beat up the whites of eggs to a stiff froth, add them lightly to the other mixture in a pie-dish and bake in a quick oven about 20 minutes.


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

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


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


Beef Steak

Time—20 minutes


Heat the gridiron, put in the steak, turn the gridiron four times at intervals of 2 minutes, then eight times at intervals of 1 minute. Sprinkle with pepper and salt, and serve on a hot plate.

Chops are done in the same way, turning the gridiron twice at intervals of 2 minutes, and six times at intervals of 1 minute.

To make steak tender: beat it well, and rub into it a small pinch of carbonate of soda.


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

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



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


Beef Steak Pie

Time—2½ hours



1½ lb. beef steak, ¾ lb. flour, ¼ lb. clarified dripping, 1 teaspoonful salt, ½ teaspoonful pepper.

Beat the steak well, cut it up into neat pieces. Mix 1 tablespoonful flour, salt, and pepper on a plate, and dip each piece of meat into the mixture. 

Put the pieces in a stew-pan, cover with cold water, and simmer gently about ½ hour, then turn the meat and gravy into a pie-dish.

Put the flour into a large basin with half a salt spoonful of salt, rub the dripping into it, and add by degrees enough cold water to make a stiff paste. 

Flour a board, roll the pastry out rather larger than the pie-dish, about one-third of an inch thick, cut a strip off, wet the edge of the dish, place the strip round it, wet the strip, and press the rest of the pastry on to it, trimming off the rough edges with a sharp knife. 

Make a hole in the top of the pie to allow the steam to escape whilst baking; ornament the top and edges and brush over with beaten egg. Bake for ¾ hour, putting it into the hottest part of the oven for a few minutes, then remove it to a cooler part.



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

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



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


Beef Steak Pudding
Time—3½ hours

1 lb. beef, 4 oz. suet, ¾ lb. flour, 1½ gill water, 1 teaspoonful baking-powder; salt and pepper to taste.

Put on a large saucepan of water to boil. Mix on a plate 1 dessertspoonful of flour, some pepper and salt. Beat the steak well, cut it into slices, dip each piece in the mixture, and roll it up. 

Put the flour, baking-powder, salt, and suet chopped fine, into a basin, and mix to a stiff paste with cold water. Cut off one-third for the top. 

Grease a basin well, line it with the paste, put in the meat with a little water or gravy, wet the edges, press the top on. 

Tie a pudding cloth, dipped in boiling water and dredged with flour, over the basin, place it in the saucepan of boiling water, and boil 2½ hours.


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

To Clarify Dripping - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

 


To Clarify Dripping - 
Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers


To Clarify Dripping


Pour the dripping from the pan into a basin of cold water. When cool lift off the cake of clarified dripping, scrape away the sediment from the bottom, and wipe dry.


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

To Clarify Fat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

 



To Clarify Fat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


To Clarify Fat


Cut up any scraps of cooked or uncooked fat into small pieces, place in a saucepan, add just sufficient cold 
water to cover them, stir often, and simmer with the lid off till nothing is left of the pieces of fat but brownish scraps. 

Strain into a basin, and when cold, a hard white cake will be formed, which will keep good some time. This fat makes excellent pastry, and can be used for frying.

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

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


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


Braised Beef

Time—3 hours


5 lbs. topside, ½ lb. smoked beef, 3 oz. dripping, 1 medium-sized onion, 1 small carrot, 1 turnip, 3 to 4 sticks celery, 1 pint water, a few whole peppers and allspice, 1 tablespoonful vinegar, 1 tablespoonful flour; salt to taste.

Melt the dripping, cut up the smoked beef into thin wedge-like strips and insert them into the meat with a knife. 

Brown both sides of the meat in the dripping, add the vegetables, seasoning and water, and let all stew very slowly for 2½ hours. ¼ hour before serving, take out the meat, keep it hot; mix the flour, vinegar and 1 tablespoonful water to a paste, pour it into the stew-pan and thicken it, strain gravy over meat and serve.



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

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

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


Irish Stew. Time—2 hours.


1½ lb. breast or scrag of mutton, 2 lbs. of potatoes, 1 pint water, 3 onions, 1 tablespoonful flour, 1 teaspoonful salt, ½ teaspoonful pepper.
Cut the meat into neat pieces, removing some of the fat, peel and slice the potatoes and onions. Mix the flour, pepper and salt on a plate, and dip each piece of meat into this mixture. Put a layer of potatoes at the bottom of the saucepan, then one of meat, then one of onion, covering with a layer of potatoes. Pour the water over the whole and stew slowly, or bake in the oven 1½ hour, stirring occasionally.



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

Diet Bread Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Diet Bread Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


DIET-BREAD CAKE


Beat together five eggs and half a pound of white sugar, then add six ounces of flour well dried and sifted, a little lemon-juice and grated lemon-peel; bake in a moderate oven.


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 Plain Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A Plain Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A Plain Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


A PLAIN CAKE


Work into two pounds of dough a quarter of a pound of sugar, the same of butter.

Add a couple of eggs, and bake in a tin.

A Plain Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by Ron Lach from Pexels


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 Common Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


A Common Cake - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



A COMMON CAKE


Rub in with one pound of flour six ounces of butter, and two tea-spoonsful of yeast, to a paste; set it to rise, then mix in five eggs, half a pound of sugar, and a quarter of a pint of milk.

Add currants or carraways, and beat well together. If required to be richer, put more butter and eggs, and add candied citron and lemon-peel.



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 


Little Short Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Little Short Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Little Short Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



LITTLE SHORT CAKES



Rub into a pound of flour four ounces of butter, four ounces of white powdered sugar, and two eggs; make it into a paste, roll it thin, and cut into small cakes with tin cutters. A little orange flower-water or sweet wine improve the flavor of these cakes.

Little Short Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by Tima Miroshnichenko from Pexels



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 

To Clarify Sugar - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



To Clarify Sugar - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



TO CLARIFY SUGAR



Take the proportion of one pound of sugar to half a pint of water, with the whites of a couple of eggs; boil it up twice, then set it by for the impurities to rise to the top, and skim it carefully.


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 

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

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

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


Savoury Salmon

Time—½ hour


1 or more lbs. of fresh salmon, 
1 tablespoonful vinegar, 
1 dessertspoonful flour, 
1 teaspoonful chopped parsley, 
½ teaspoonful salt, 
¼ teaspoonful pepper, 
1 oz. butter, 
1 egg

Savoury Salmon - Fish - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by cottonbro from Pexels

Clean the fish and dry it, then cut it into nice sized pieces. Boil, then cover and keep hot. Put the flour into a basin, and add pepper, salt, and butter (melted); mix well, and make into a paste with the vinegar. 

Stir this into ½ pint of the liquor in which the fish has been boiled, and cook 3 minutes, stirring continually. 

While this sauce cools beat up an egg; then stir it carefully into the sauce, add the chopped parsley, and pour it over the fish. If preferred the egg may be boiled hard and chopped.


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

Drop Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade




Drop Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade



DROP CAKES



Mix one pound of flour with the same quantity of butter, sugar, and currants; make these into a paste with a couple of eggs, add a little orange flower-water and a little white wine.

Drop Cakes - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by Jess Bailey Designs from Pexels


If the paste is likely to be too thin when two eggs are used, omit the white of one; drop the mixture when ready on a tin plate, and bake.


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 

Savory Ingredients For Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savory Ingredients For Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savory Ingredients For Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


SAVOURY INGREDIENTS FOR SOUPS



Vermicelli, macaroni, sago, Italian paste, or semolina, may be thrown into any clear soup, when boiling, about ¼ hour before it is served.
Savory Ingredients For Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Photo by Klaus Nielsen from Pexels

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

Frimsels - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Frimsels - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Frimsels

Time—¾ hour


1 egg, salt, flour.

Beat up the egg well, add a pinch of salt, then, with a knife, work in as much flour as possible. 


Flour the board thoroughly, roll out the paste very thin, cut into three, and roll out each piece till nearly transparent; then fold into three, let it dry for ¼ of an hour, and with a sharp knife shave off extremely fine strips. 

Let these dry, and add them to the soup when boiling ¼ of an hour before serving.



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

Drop Dumplings - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade



Drop Dumplings - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Drop Dumplings

Time—½ hour



1 tablespoonful beef dripping, 1 egg, 2 tablespoonfuls flour, nutmeg, 1 dessertspoonful chopped parsley, salt and pepper to taste.

Beat up the dripping till quite white; pour some boiling water over the egg, then break it into the dripping; stir these together, then add the flour, seasoning, a little grated nutmeg, and the parsley. 


Drop pieces the size of a large walnut, into the boiling soup, and cook about 15 minutes.



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


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



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



MULIGATAWNY SOUP



Take two chickens, cut them up small, as if for fricassee, flour them well, put them in a saucepan with four onions shred, a piece of clarified fat, pepper, salt, and two table spoonfuls of curry powder. 


Let it simmer for an hour, then add three quarts of strong beef gravy, and let it continue simmering for another hour; before sent to table the juice of a lemon should be stirred in it; some persons approve of a little rice being boiled with the stock, and a pinch of saffron is also sometimes added.


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 

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



ENGLISH MULIGATAWNY

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Source: Image Search Man



Take a knuckle of veal, stew it till half done, then cut off the greatest part of the meat, and continue to stew down the bone in the stock. 

The meat must be cut into small pieces and fried with six onions thinly sliced, and a table spoonful of curry powder, a desert spoonful of cayenne pepper and salt.

English Muligatawny - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Source: Image Search Man



Add the stock and let the whole gently simmer for nearly an hour, flavoring it with a little Harvey’s sauce and lemon pickle.

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 

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