Showing posts with label stocks. Show all posts
Showing posts with label stocks. Show all posts

Tomato Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Tomato Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Tomato Soup. Time—1½ hour.


2 quarts stock, 2 lbs. tomatoes or 1 tin tomatoes, 2 leeks, 2 carrots, 2 turnips; pepper and salt to taste; thyme, and half a bay-leaf, 1 teaspoonful chopped parsley, 1 oz. dripping, 2 tablespoonfuls flour.


Prepare and cut up the vegetables, boil all for half an hour in ½ pint water, and then pulp through a sieve. Warm the dripping in a stew-pan, stir the flour in smoothly, pour the pulped vegetables and stock on to it slowly, and let all thicken over the fire.

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

Ox Tail Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Ox Tail Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Ox-tail Soup. Time—4 hours.


1 ox-tail, 2 oz. dripping, 1 carrot, 1 small turnip, 2 onions, 2 shalots, 1 tooth garlic or 1 leek, a bunch of herbs, a few sticks celery, a little mace, cinnamon, and 2 cloves, 2 quarts water or pot-liquor, salt, 2 or 3 mushrooms, 1 gill sherry or chablis.
Prepare the vegetables, cut them up, wash and wipe the ox-tail, cut it in pieces and fry all in hot dripping in a large stew pan. Add the herbs, spice, seasoning and water. When boiling skim off the fat and then stew gently for 3 hours; strain it into a basin, putting the pieces of ox-tail into the tureen with the sherry or chablis. Pour the soup into a stew-pan, stir till it boils. Add the mushrooms, and cook from 10 to 15 minutes, skimming off any scum; strain the soup and pour over the ox-tail.

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

Mutton Broth - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mutton Broth - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mutton Broth. Time—2½ to 3 hours.


2 lbs. scrag of mutton, 2 oz. pearl barley or rice, 1 turnip, 1 onion, 1 carrot, 1 leek, 1 teaspoonful chopped parsley, 1 teaspoonful salt, 1 quart water.
Cut the meat into small pieces (removing the fat), and put it into a saucepan with the bones, cold water and salt; bring to the boil. Draw to the side of the fire as soon as the broth boils, skim well. Simmer for 1½ hour, skimming occasionally. Prepare the vegetables and rice, add them and let all simmer ½ hour till the vegetables are tender. Add the parsley just before serving.

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

Mulligatawny Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mulligatawny Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Mulligatawny Soup. Time—2 hours.


2 oz. dripping, 2 onions, 2 apples, 2 or 3 carrots, 1 turnip, a few sticks celery, a bunch of herbs, 2 quarts stock or pot-liquor, 2 tablespoonfuls flour, 1 tablespoonful curry powder, 1 dessertspoonful curry paste, 1 gill water, 1 teaspoonful salt.
Prepare the vegetables, fry the onions in hot dripping in the stew-pan; when brown add the apples cut up and cored, carrots, turnip, celery, herbs and salt. Boil these in the stock. Mix the flour, curry paste and powder into a smooth paste with the water, pour into the soup, and stir till it boils. The fat should be skimmed off as it rises. Boil at least 1 hour, and then strain through a sieve. Serve with well-boiled rice.

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

Bullock Carrot Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bullock Carrot Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Bullock Carrot Soup. Time—1½ hour.


1 bullock’s foot, 2 lbs. shin of beef, 2 carrots, 2 turnips, 1 small head celery, 1 leek, 1 onion, 6 oz. dripping, ½ lb. flour; bay-leaves, cloves, cayenne, and ground mace; 1 wineglassful sherry.
The day before the soup is required cut up the foot and put it in a saucepan with 2 quarts of cold water; simmer 5 hours, then strain; cut all the flesh off the bones and chop it up into neat pieces. Put on the shin separately in 2 quarts of cold water, and simmer 4 or 5 hours. Prepare the vegetables, cut them up, fry them in the fat in a large stew-pan; when soft add the flour, and stir till rather brown. Add the stock from the foot, then that from the shin, the bay-leaves and all the other ingredients. When it boils pass it all through a sieve, add the pieces of bullock’s foot, and simmer ½ hour. A little soy may be added if required. Before serving pour the wine into the bottom of the tureen.

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

Kugel - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Kugel - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Kugel.

1 pint dried green peas, 1 quart large haricot beans, both soaked over-night; 2 lbs. clod, 1 large onion stuffed with cloves, 1 tablespoonful flour; salt and pepper to taste.

Pudding.

2 eggs, ¼ lb. suet, ½ lb. flour, ¼ lb. brown sugar, ¼ lb. currants, ¼ lb. raisins or sultanas, 2 oz. candied peel: spice to taste.
Shred the suet and candied peel, wash and dry the currants, stone the raisins, mix all the dry ingredients together, add the eggs, well-beaten, place in a greased basin and tie a cloth over. Put the basin at the bottom of a large earthenware pan; place a plate on the top of the basin and the meat on this. Throw the peas, beans, onion, pepper, salt and flour into the pan, cover all with water, and tie a piece of brown paper over the pan. Put it in the oven when the cooking is finished on Friday, and dish up when required on Saturday, serving the soup, meat, and pudding as separate courses.

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

Julienne Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Julienne Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Julienne Soup. Time—2 hours.


1 large carrot, 1 small turnip, 2 leeks, 1 onion, ½ head celery, 2 oz. dripping, 1 cabbage-lettuce, a little tarragon and chervil, 1 teaspoonful sugar, salt to taste, 3 pints stock.
Shred all the vegetables to the same length and size; fry all except the lettuce, tarragon and chervil, a light brown in the dripping in the stew-pan. Clear the stock; boil it and add it with the sugar and salt to the vegetables; skim well until all grease is removed, add the lettuce, tarragon, and chervil; let it boil a few minutes, and serve.

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

Green Pea Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Green Pea Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


3

Green Pea Soup. Time—1 hour.

1 pint green peas, 1 quart stock, a few sprigs parsley, a small bunch of mint, salt and pepper to taste, 1 tablespoonful flour.
Put the stock on, and when it boils add the salt, peas and other ingredients. When the vegetables are tender pass them through a sieve with the stock they were boiled in; boil it up again in a clean stew-pan; thicken it carefully with flour, and cook 10 minutes.

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

To Clear Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

To Clear Soup - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


To Clear Soup. Time—1 hour.

3 pints stock, ½ lb. gravy beef, 1 carrot, 1 turnip, 1 onion.
Chop up the beef fine; clean the vegetables and cut them into small pieces. After removing all the fat from the stock, which should now be in the form of jelly, place it in a stew-pan with the meat and vegetables. Whisk it over the fire until just on boiling point, when it should be left to boil up well. It should now be clear. Fix a clean kitchen-cloth on the legs of a chair, placed with its seat on a table; pour boiling water several times through the cloth into a basin, and then let the soup run twice slowly through the cloth.
Another Way.—Use 2 whites of eggs whisked in ½ pint cold water, instead of the gravy beef.

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

To Make Fresh Stock - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

To Make Fresh Stock - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


To Make Fresh Stock. Time—5 hours.

Order a melt (cost 8d.) from the butcher. After koshering, skin it, and notch it across several times; add 2 quarts of cold water, 1 carrot, 1 turnip, 1 onion stuffed with whole peppers and cloves, salt, and simmer about 5 hours. This will make about 3 pints of good stock, and is more economical than any other soup-meat.

Another way of Making Fresh Stock. Time—5 hours.

2 lbs. shin of beef, 1 turnip, 1 carrot, 1 onion, ½ head celery, 1 teaspoonful salt, ½ teaspoonful pepper, 2 quarts cold water.
Cut the meat into pieces, break up the bones, add the cold water and the salt. Bring to the boil and skim well. Prepare the vegetables, cut them into pieces, and add them. Simmer 5 hours. This will make about 3 pints of good stock.

White Stock.

Same as above, using knuckle of veal and poultry-bones instead of beef.

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

Vegetable Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Vegetable Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Vegetable Soup. Time—1½ hour.


1 quart water or pot-liquor, 2 carrots, 2 turnips, 2 potatoes, 2 onions, 3 sticks celery, a few sifted herbs, 1 oz. dripping, 1 tablespoonful flour, 1 teaspoonful mustard; salt and pepper to taste.
Prepare the vegetables, cut them into slices, fry them in the dripping, add the water or pot-liquor, the salt, pepper, and herbs. Boil till quite tender, mix the flour and mustard to a cream with the cold water, and add to the soup. Simmer for half an hour longer and then serve.

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

Spinach Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Spinach Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Spinach Soup. Time—2 hours.


3 lbs. spinach, 1 quart water or stock, salt and pepper to taste, 1 tablespoonful flour.
Wash the spinach in several waters, strip off the leaves and place them in a saucepan of cold water with a little salt, and boil till tender (about ½ hour). Pulp through a hair sieve with the water in which it was boiled; boil it up again in a clean stew-pan, thicken carefully with the flour, cook for 10 minutes, and serve with poached eggs.

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

Pea Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pea Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Pea Soup. Time—2½ hours.


1 pint split peas, 2 onions, 1 carrot, 1 turnip, 3 sticks celery, 2 quarts water or pot-liquor; salt and pepper to taste. Bones or trimmings from meat are a great improvement.
Soak the peas over-night; next morning put them on in the cold water or pot-liquor. Bring to the boil, and then add the prepared vegetables, bones, and seasoning. Skim well, and boil for 1½ hour, stirring occasionally. Remove the bones, and pulp the soup through a sieve. Heat it again, and serve with dried mint and fried bread.

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

Lentil Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Lentil Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Lentil Soup. Time—3 or 4 hours.


5 pints water, 1 pint red lentils, 1 onion, 3 sticks of celery or some celery seed, 1 oz. dripping; pepper and salt to taste.
The lentils must be soaked all night in cold water. Melt the dripping in a saucepan, fry the lentils, sliced onion, and celery cut in small pieces. Stir over the fire for 5 minutes. Then add the water and boil gently, stirring occasionally, till the lentils are quite soft. Pass all through a sieve, return to the saucepan, add the pepper and salt, and heat again.


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

Carrot Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Carrot Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Carrot Soup. Time—1½ hour.


1 quart water or pot-liquor, 1½ lb. carrots, 4 onions, 2 oz. dripping; salt and pepper to taste.
Prepare the vegetables, slice them, then fry them in the dripping. Add the water or pot-liquor, salt and pepper. Boil till the vegetables are tender, then pulp through a sieve into a basin. Heat again and serve with fried bread.


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

Brown Onion Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Brown Onion Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Brown Onion Soup. Time—1½ hour.


3 onions, 1 oz. dripping, 1 teaspoonful flour, 1½ pint water or pot-liquor; pepper, salt and soy to taste.
Skin the onions, cut them into small dice, heat the dripping, and throw in the onions, shaking them about over the fire till they are golden brown (they must be coloured very slowly or some pieces will get too dark). When they are brown stir in the flour carefully, and add the water or pot-liquor. Simmer for an hour, then rub through a sieve, return to the saucepan, add a little soy, pepper and salt to taste, and boil for 3 minutes before serving.
If these directions are carefully followed this soup is equal to one made from good stock.

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

Barley Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Barley Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Barley Soup. Time—4 hours.


2 quarts water or pot-liquor, ¼ lb. pearl barley, 2 onions, 2 carrots, a little chopped parsley; salt and pepper to taste.
Prepare the vegetables, put them with the other ingredients into a saucepan, and simmer gently for 3 or 4 hours.

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


Haricot Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Haricot Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Haricot Soup. Time—4½ hours.


1 pint haricot beans, 1 pint milk, 2 quarts water, 1 onion; pepper and salt to taste.
8Soak the beans in water all night. Next morning put them in a saucepan with the water, pepper, salt, and sliced onion. Boil gently 4 hours. Then mash all through a sieve into a basin, stir in the milk, and return to the saucepan to get hot.


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


 - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Celery Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Celery Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Celery Soup. Time—6 hours.


4 heads celery, 1 small onion, 1 pint water, 1 pint milk, 1 yolk of egg. Pepper and salt to taste.
Stew the celery and onion in the water for 5 to 6 hours, pulp it through a sieve, add ¾ pint milk and the seasoning and let it boil once. Draw it to the side of the fire and add the yolk beaten up in 1 gill cold milk; stir, but do not let it boil, and serve when hot.

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

Potato Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Potato Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Potato Soup. Time—1½ hour.


1 lb. potatoes (weighed after they are peeled), ½ oz. butter, 1 onion, 1 pint hot water, ½ pint milk; salt and pepper to taste.
Cut up the potatoes, put them in a stew-pan with the butter and the onion cut in slices. Stir over the fire for 5 minutes. Add the water, and simmer for 1 hour. Pass all through a sieve, and return to the stew-pan. Add the milk, salt, and pepper, and serve when hot.

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