Jewish Recipes - Preserve Recipes - Recipes for Preserves

Preserving and Bottling.

Jewish Recipes

Attention and a little practice will ensure excellence in such
preserves as are in general use in private families; and it will
always be found a more economical plan to purchase the more rare and
uncommon articles of preserved fruits than to have them made at home.

Jewish Recipes

The more sugar that is added to fruit the less boiling it requires.

Jewish Recipes

If jellies be over-boiled, much of the sugar will become candied, and
leave the jelly thin.

Jewish Recipes

Every thing used for the purpose of preserving should be clean and
very dry, particularly bottles for bottled fruit.

Jewish Recipes

Fruit should boil rapidly _before_ the sugar is added, and quietly
afterwards--when preserves seem likely to become mouldy, it is
generally a sign they have not been sufficiently boiled, and it will
be requisite to boil them up again--fruit for bottling should not be
too ripe, and should be perfectly fresh; there are various methods
adopted by different cooks: the fruit may be placed in the bottles,
and set in a moderate oven until considerably shrunken, when the
bottles should be removed and closely corked; or the bottles may be
set in a pan with cold water up to the necks, placed over the fire;
when the fruit begins to sink remove them, and when cold fill up each
bottle with cold spring water, cork the bottles, and lay them on their
sides in a dry place.

Jewish Recipes

To bottle red currants--pick them carefully from the stalk, and add,
as the currants are put in, sifted white sugar; let the bottles
be well filled and rosin the corks, and keep them with their necks
downwards.

Jewish Recipes



Turkey Recipes

Candy Recipes - Chocolate Recipes

VASSAR FUDGE

2 cups of white granulated sugar,
1 cup of cream,
1 tablespoonful of butter,
1/4 a cake of Baker's Premium No. 1 Chocolate.

Put in the sugar and cream, and when this becomes hot put in the
chocolate, broken up into fine pieces. Stir vigorously and constantly.
Put in butter when it begins to boil. Stir until it creams when beaten
on a saucer. Then remove and beat until quite cool and pour into
buttered tins. When cold cut in diamond-shaped pieces.



Chinese Recipes

Jewish Recipes - Beef Recipes - Recipes for Beef

ALAMODE BEEF, OR SOUR MEAT.

Jewish Recipes

Cover a piece of the ribs of beef boned and filletted, or a piece of
the round with vinegar diluted with water, season with onions, pepper,
salt, whole allspice, and three or four bay leaves, add a cup full
of raspings, and let the whole stew gently for three or four hours,
according to the weight of the meat; this dish is excellent when cold.
A rump steak stewed in the same way will be found exceedingly fine.

Jewish Recipes



Recipes

Baking Recipes

Cake Recipes

TEA CAKE. MRS. GEO. TURNER.

One egg, one cup sour cream, one-half teaspoon soda in one pint flour,

butter the size of half an egg, one cup sugar.

CARAMEL DRESSING.--One pint light brown sugar, butter the size of an

egg, one-half cup sweet milk. Cream the butter and sugar; then add

milk, and cook until it hardens in water like taffy; beat until cool

enough to spread smoothly.



Recipes

Salad Recipes - Recipes for Salads

TURNIP SALAD

4 Young Turnips

2 Spring Onions—1 1/2d.

2 Boiled Potatoes—1/2d.

Half a Lettuce—1/2d.

Salad Dressing—4d.

Total Cost—6 1/2 d.

Peel and slice up the turnips and boil them for twenty minutes, or until soft. Let them get quite cold. Shred up very small the onions, and slice up the potatoes. Break up half a lettuce. Arrange these neatly in a bowl and pour over a simple salad dressing or remoulade sauce.

Recipes

Baking Recipes

Cake Recipes

ANGEL CAKE. MRS. C. C. STOLTZ.

Whites of nine large or ten small fresh eggs, one and one-fourth cups

sifted granulated sugar, one cup sifted flour, one-half teaspoonful

cream tartar; a pinch of salt added to eggs before beating. After

sifting flour four or five times, measure and set aside one cup; then

sift and measure one and one fourth cups granulated sugar; beat whites

of eggs about half; add cream tartar and beat until very, very stiff.

Stir in sugar, and then flour, very lightly. Put in pan in moderate

oven at once, and bake from thirty-five to fifty minutes.



Recipes

Cake Recipes - Cakes

SOUR MILK DOUGHNUTS
Beat two eggs light, add one cup of sugar and
beat, one-half cup of butter and lard mixed, and beat again.
Stir one
level teaspoon of soda into one pint of sour milk, add to the other
ingredients and mix with enough sifted pastry flour to make a dough as
soft as can be rolled.
Take a part at a time, roll half an inch thick,
cut in rings and fry.
Use nutmeg, cinnamon, or any flavoring liked.

These doughnuts are good for the picnic basket or to carry out to the
boys at their camp.


Recipes

Cake Recipes - Dessert Recipes - Cakes

BUTTER CAKES.

Jewish Recipes

Take equal quantities of butter and sugar, say half a pound of each,
grate the rind of a lemon, add a little cinnamon, and as much flour
as will form it into a paste, with spice and eggs; roll it out, cut
it into two small cakes, and bake. A piece of candied orange or
lemon-peel may be put on the top of each cake.

Jewish Recipes



Butternut Squash Soup
Recipes for Diabetics

Cosmetic Recipes - The Effect of Diet on Complexion

Effect of Diet on Complexion.

Jewish Recipes

As the color of the skin depends upon the secretions of the _rete
mucuosum_, or skin, which lies immediately beneath the _epedirmis_, or
scarf skin, and as diet is capable of greatly influencing the nature
of these secretions, a few words respecting it may not be here
entirely misplaced.

Jewish Recipes

All that is likely to produce acrid humours, and an inflamatory or
impoverished state of the blood, engenders vicious secretions, which
nature struggles to free herself from by the natural outlet of the
skin, for this organ is fitted equally, to _excrete and secrete_.
Fermented and spirituous liquors, strong tea and coffee should
be avoided, for they stimulate and exhaust the vital organs, and
interrupt the digestive functions, thereby producing irritation of
the internal linings of the stomach, with which the skin sympathises.
Water, on the other hand, is the most wholesome of all beverages, it
dilutes and corrects what is taken into the stomach, and contributes
to the formation of a perfect chyle.

Jewish Recipes

Milk is very nutritious, it produces a full habit of body, and
promotes plumpness, restores vigour and freshness, besides possessing
the property of calming the passions, and equalising the temper.

Jewish Recipes

Eggs are, in general, considered bilious, except in a raw state, when
they are precisely the reverse; this is a fact, now so universally
acknowledged, that they are always recommended in cases of jaundice
and other disorders of the bile.

Jewish Recipes

Spices, and highly seasoned meats import a dryness to the skin, and
render the body thin and meagre.

Jewish Recipes

Animal food taken daily requires constant exercise, or it is apt to
render the appearance coarse and gross. It should be combined with
farinaceous and vegetable food, in order to correct the heating
effects of a concentrated animal diet.

Excess as to quantity should be strictly guarded against. When the
stomach is overloaded it distributes a badly digested mass throughout
the system, which is sure to be followed by irritation and disease,
and by undermining the constitution, is one of the most certain
methods of destroying beauty.

Jewish Recipes



Recipes

Jewish Recipes - Invalid Recipes

CHICKEN PUDDING.

Jewish Recipes

Line a basin with a good beef-suet paste, and fill it with chicken,
prepared in the following way: cut up a small chicken, lightly fry the
pieces, then place them in a stew-pan, with thin slices of _chorissa_,
or, if at hand, slices of smoked veal, add enough good beef gravy to
cover them; season with mushroom essence or powder, pepper, salt, and
a very small quantity of nutmeg, and mace; simmer gently for a quarter
of an hour, and fill the pudding; pour over part of the gravy and keep
the rest to be poured over the pudding when served in the dish. The
pudding, when filled, must be covered closely with the paste, the
ends of which should be wetted with a paste brush to make it adhere
closely.

Jewish Recipes



Bill Austin

Carnival of the Recipes is Up at The Expatriate's Kitchen

Bread Recipes

CORN BREAD. MRS. SALMON.

Two heaping cups corn meal, one heaping cup flour, two teaspoons

baking powder sifted with flour, whites and yolks of three eggs beaten

separately, two and one-half cups sweet milk, one tablespoon melted

butter, one tablespoon white sugar, one teaspoon salt. Bake steadily

in a moderately hot oven.



Slow Cooker Recipes

Famous Recipes

Pudding Recipes

OCEANICA PUDDING. MRS. NED THATCHER.

One pint of bread crumbs, one quart of milk, one cup of sugar, four

eggs (yolks), butter the size of an egg, grated rind of one lemon;

mix, and bake until done, but not watery. Beat the whites of three

eggs with one cup of sugar, into which has been stirred the juice of

one lemon. Spread over the pudding a layer of jelly and the whites of

eggs. Replace in oven until a nice brown. Serve with sauce.



Diabetic Meals

Free Recipes

ESCALOPED POTATOES. MRS. O. W. WEEKS.

Pare and slice thin the potatoes; put a layer in your pudding pan

one-half inch deep; sprinkle salt, pepper, and bits of butter over it;

then put another layer of potatoes, and another sprinkle of salt,

pepper, and butter, until you have as many layers as you wish. Fill

in with sweet cream or milk until you can just begin to see it.

Sprinkle on top one cracker, pulverized. Bake in hot oven from

one-half to one hour.



pumpkin seeds

Baking Recipes

Cake Recipes

CUSTARD CAKE. MISS ANN THOMPSON.

Four eggs, one and one-half cups sugar, two tablespoons water, two

cups flour, two teaspoons baking powder.

FILLING.--One egg, one-half pint sweet milk, one-half cup sugar, two

tablespoons flour, butter size of hickory nut. Flavor to taste.



Hispanic Desserts

Jewish Recipes - Sauce Recipes - Sauces

BREAD CRUMBS FOR FRYING.

Jewish Recipes

Cut slices of bread without crust, and dry them gradually in a cool
oven till quite dry and crisp, then roll them into fine crumbs, and
put them in a jar for use.

Jewish Recipes



Chicken Fajita Recipe

Free Recipes

PLAIN OMELETTE. MRS. C. H. WILLIAMS.

Stir into the well beaten yolks of four eggs one-half tablespoonful of

melted butter, a little salt, one tablespoonful of flour mixed smooth

in one cup of milk; beat together well, and then stir in lightly the

whites, beaten stiff; pour into buttered skillet; cook on top stove

for ten minutes, and then place in oven to brown.



Rocky Road Cheesecake

Vegetable Recipes

JAPANESE OR CHINESE RICE

Wash one cup of rice, rubbing it through
several waters until the water runs clear. Put in porcelain-lined
stewpan with a quart of soup stock and bay leaves and boil twenty
minutes. The stock must be hot when added to the rice. Shake the kettle
in which it is cooking several times during the cooking and lift
occasionally with a fork. Do not stir. Pour off any superfluous stock
remaining at the end of twenty minutes, and set on the back of the stove
or in the oven, uncovered, to finish swelling and steaming. Just before
serving add one cup of hot tomato juice, a quarter cup of butter, a
tablespoon chopped parsley, a dash of paprika, and one tablespoon of
grated cheese. Serve with grated cheese.

Rocky Road Cheesecake

Dessert Recipes and Sweets

ROTHSAY PUDDING

1/4 lb. Flour—1/2d.

1/4 lb. Bread Crumbs—1d.

1/4 lb. Suet—1d.

1 oz. Sugar

1 tablespoonful Vinegar—1/2d.

1 gill Milk—1d.

1 tablespoonful Raspberry Jam—2d.

1 Egg

1/2 teaspoonful Carbonate of Soda—1d.

Total Cost—7d.

Time—Two Hours.

Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then stir in the jam. Beat up the egg and milk, and stir it in. Mix up the carbonate of soda and the vinegar together; beat it in, and when well mixed pour it into a buttered basin. Tie up carefully, and boil for two hours; turn out on to a hot dish, and serve either with sifted sugar or custard sauce.

Chicken Breast Recipes

CHICKEN FOR VERY SPECIAL OCCASIONS

SHOW STOPPER RECIPES

With the majority of the recipes in this book, I've tried to keep in mind that you are busy and have plenty of other things to do with your time besides spending it in the kitchen. I've also tried to keep the ingredients and the processes reasonably simple and usually I've had an eye on the calories and the cost.

This chapter is an exception. These recipes ignore calories, and some of

them require not just minutes of preparation, but days. There are some occasions, however, that deserve showstopper recipes. Maybe your daughter is getting married? Or you're celebrating a very special anniversary? Someone important to you just got a promotion? You're part of a gourmet club, and you want your recipe to be at least as good as Linda's?

This chapter is the place to look for unusual recipes, the show stoppers, the ones that will really make people feel special, and that they'll be talking about for days to come.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Famous Recipes

POACHED SOY ROASTER

Serves 8-10

1 whole roaster

10 cups water

3 cups dark soy sauce

1 cup dry sherry

2 tablespoons sugar

1-1/2 teaspoons five-spice powder

4 slices peeled, fresh gingerroot

Shredded cabbage (optional)

Carrot curls (optional)

Hot pepper flowers (optional)

Remove giblets; set aside. Remove and discard fat from cavity. Tie legs together and fold wings back.

In 8-quart kettle or Dutch oven, place roaster, breast-side down; add giblets and next 6 ingredients. Over high heat, bring to a boil. Reduce heat to low and cover; simmer 30 minutes. Uncover and turn roaster over gently, being careful not to tear skin. Over high heat, return to a boil; cover and simmer over low heat for another 30 minutes or until leg joint moves easily and juices run clear with no hint of pink when thigh is pierced. Remove roaster and cool slightly; cut into small pieces. Serve hot, at room temperature or chilled, arranging on a bed of cabbage and garnishing with carrot curls and hot pepper flowers. Soy sauce mixture may be boiled and then passed as a dipping sauce.

Note: Sauce mixture can be used over and over again. Skim off fat; refrigerate up to a week or freeze several months. Bring to a boil before reusing.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Famous Recipes