Soup Recipes - Soups - STOCK OR CONSOMME

SOUP MAIGRE.

Jewish Recipes

Chop three lettuces, a large handful of spinach, a little chervil, a
head of celery, two or three carrots, and four onions, put them on
the fire with half a pound of butter, and let them fry till slightly
browned, season with a little salt, sifted white sugar, and white
pepper, stew all gently in five pints of boiling water for about two
hours and a half, and just before serving the soup, thicken it with
the beaten yolks of four eggs, mixed first with a little of the soup,
and then stirred into the remainder.

Jewish Recipes



Pancake Day Recipes

Jewish Recipes - Dessert Recipes - Recipes for Desserts

Sweet Dishes, Puddings, Cakes, &c.

Jewish Recipes

GENERAL REMARKS.

Jewish Recipes

The freshness of all ingredients for puddings is of great importance.

Jewish Recipes

Dried fruits should be carefully picked, and sometimes washed and
should then be dried. Rice, sago, and all kinds of seed should be
soaked and well washed before they are mixed into puddings.

Jewish Recipes

Half an hour should be allowed for boiling a bread pudding in a half
pint basin, and so on in proportion.

Jewish Recipes

All puddings of the custard kind require gentle boiling, and when
baked must be set in a moderate oven. By whisking to a solid froth the
whites of the eggs used for any pudding, and stirring them into it at
the moment of placing it in the oven, it will become exceedingly light
and rise high in the dish.

Jewish Recipes

All baked puddings should be baked in tin moulds in the form of a deep
pie dish, but slightly fluted, it should be well greased by pouring
into it a little warmed butter, and then turned upside down for a
second, to drain away the superfluous butter; then sprinkle, equally
all over, sifted white sugar, or dried crumbs of bread, then pour the
pudding mixture into the mould; it should, when served, be turned
out of the mould, when it will look rich and brown, and have the
appearance of a cake.

Jewish Recipes

To ensure the lightness of cakes, it is necessary to have all the
ingredients placed for an hour or more before the fire, that they may
all be warm and of equal temperature; without this precaution, cakes
will be heavy even when the best ingredients are employed. Great
care and experience are required in the management of the oven; to
ascertain when a cake is sufficiently baked, plunge a knife into it,
draw it instantly away, when, if the blade is sticky, return the cake
to the oven; if, on the contrary, it appears unsoiled the cake is
ready.

Jewish Recipes

The lightness of cakes depends upon the ingredients being beaten
well together. All stiff cakes may be beaten with the hand, but pound
cakes, sponge, &c., should be beaten with a whisk or spoon.

Jewish Recipes



Fish Recipes

Baking Recipes

Cake Recipes

MARBLE CAKE. MRS. C. H. WILLIAMS AND MRS. ELIZABETH McCURDY.

LIGHT PART.--One and one-half cups sugar, one-half cup butter,

one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream

tartar, whites of four eggs, two and one-half cups flour.

DARK PART.--One cup brown sugar, one cup molasses, one-half cup

butter, one half cup milk, one-half teaspoon soda, one teaspoon cream

tartar, two and one-half cups flour, yolks of four eggs, one-half

tablespoon each of ground cloves, allspice, cinnamon, and nutmeg.

When both parts are ready, drop a spoon of light and then one of dark

in the pan.



Bill Austin

Jewish Recipes - Veal Recipes - Recipes for Veal

CUTLETS A LA FRANCAISE.

Jewish Recipes

French cooks cut them thinner than the English, and trim them into
rounds of the size of a tea-cup; they must be brushed over with egg,
and sprinkled with salt, white pepper, mushroom powder, and grated
lemon peel; put them into a _saute_ pan and fry of a very light brown;
pieces of bread, smoked meat or tongue cut of the same size as the
cutlets, and prepared in the same manner, are laid alternately in the
dish with them; they should be served without sauce and with a _puree_
of mushrooms or spinach in the centre of the dish.

Jewish Recipes



Pasta Recipes

Cooking Recipes

Cake Recipes

FRIED CAKES. MRS. J. C. JOHNSTONE.

Two cups of coffee A sugar, a small teaspoon of lard, one-half

teaspoon of ginger; rub all together; add two eggs, one cup of sweet

milk, three teaspoons of baking powder. Mix in enough flour so you

can work it nicely on the board. Cut out with cutter having hole in

the center. Have your lard hot when you drop cakes in, and do not

turn but once.



Quotes

Fish Recipes - Recipes For Fish

FISH PIE

2 or 3 Bream—1s.

1 gill Milk or Melted Butter—1d.

Short Pastry, Pepper and Salt

Parsley—3d.

Total Cost—1s. 4d.

Time—Three-quarters of an Hour.

Cold fish will do very well for this dish. If fresh is used, fillet it and cut into small pieces; if cooked, flake up into small pieces. Lay in a buttered pie-dish, season with pepper, salt, and chopped parsley; pour over the sauce and cover with a short pastry made with 1/2 lb flour and 1/4 lb dripping. Brush over with egg or milk, and bake for three-quarters of an hour; garnish with parsley, and serve.

Cookie Recipes

Condiments Recipes

TOMATO CATSUP. MRS. ALICE KRANER.

Two and one-half gallons ripe tomatoes; rub through a sieve; eight

cups cider vinegar, one and one-half cups salt, two and one-half cups

brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five

teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls

black pepper, four teaspoonfuls cayenne pepper.



Pancake Recipes

Pie and Pastry Recipes

BREAD PUFFS WITH SAUCE

When bread dough is raised light, cut off
small pieces and pull out two or three inches long. Fry like doughnuts
in deep fat and put into a deep dish, turn over the puffs a cream sauce
seasoned with salt and pepper.

Sayings

Bread Recipes

STEAMED CORN BREAD. MRS. CHAS. MOORE.

Two cupfuls new milk, two cupfuls Indian meal, one and one-half

cupfuls flour, two-thirds cupful New Orleans molasses, one scant

teaspoon soda. Mix flour, meal, and salt together thoroughly; then

add milk, and beat till smooth. Dissolve soda in molasses; add to

mixture; then put in buttered pan; steam three hours, setting steamer

over cold water. Put in oven fifteen minutes.



Famous Recipes

Vegetable Recipes

FRIED TOMATOES

Wipe some smooth solid tomatoes and slice and fry in a
spider with butter or pork fat. Season well with salt and pepper.

Joke of the Day

BEEF, VEAL AND PORK Recipes

BONED HAM

Have the bone taken from a small ham and put into a kettle
of cold water with one onion cut in quarters, a dozen cloves, and a bay
leaf. Cook slowly until tender and do not test it until you have allowed
fifteen minutes to the pound. Take from the kettle, remove the skin,
brush with beaten egg, sprinkle with bread crumbs and set in the oven to
brown.

Quotes and Sayings

Soup Recipes - Recipes for Soups

POT-AU-FEU

3 lbs. Leg of Beef—6d.

2 quarts Water

1 fagot of Herbs

Salt and Pepper

2 Onions

2 Carrots

2 Turnips

1 doz. Peppercorns—1 1/2d.

Total Cost—7 1/2 d.

Time—Five Hours

Pot-au-feu is the national dish of France; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is; in fact, in this lies the whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum; peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin; bring to simmering point, and keep it so for five hours. The liquor can then be served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad.



Famous Recipes

Oeuffs Au Soliel

Poach eight fresh eggs then take them out and place in cold water until
cool; lay them for a quarter of an hour to marinade in a glass of white
wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed
with equal quantities of ale and water to the consistency of double
cream. Fry to light brown.

Diabetic Recipes

Salad Recipe - BLT Turkey Salad

1/2 cup mayonnaise 1/4 cup barbecue sauce 2 tablespoons grated onion 1 tablespoon lemon juice 1/2 teaspoon pepper 2 large tomatoes -- chopped & drained 8 cups torn lettuce leaves 3 cups chopped cooked turkey 10 slices bacon -- cooked and crumbled 2 hard cooked eggs -- sliced

Directions: Combine first 5 ingredients in a small bowl; stir well. Cover and chill dressing mixture thoroughly. Arrange lettuce on individual salad plates; top each serving with tomato and chicken. Just before serving, spoon dressing mixture over salads. Sprinkle salads with crumbled bacon and top with egg slices.

Serves/makes 4.