44 chapters
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44 chapters
*PUBLISHERS' NOTE*
*PUBLISHERS' NOTE*
It is with pleasure, and pardonable pride, that the Publishers announce the appearance of The International Jewish Cook Book , which, "though we do say it ourselves," is the best and most complete kosher cook book ever issued in this country. It is the direct successor to the "Aunt Babette Cook Book," which has enjoyed undisputed popularity for more than a generation and which is no longer published. The International Jewish Cook Book is, however, far superior to the older book. It is much large
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*REMARKS*
*REMARKS*
The Jewish housewife enjoys the enviable reputation of being a good cook; in fact she is quite famous for her savory and varied dishes. Her skill is due not so much to a different method of cooking as to her ingenuity in combining food materials. The very cuts of meat she has been always accustomed to use, are those which modern cooks are now advising all to use. The use of vegetables with just enough meat to flavor, as for instance in the Shabbos Shalet, is now being highly recommended. While i
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*RULES FOR KASHERING*
*RULES FOR KASHERING*
In the religious and dietary laws of the Jewish people, the term "kasher" is applied to the preparation of meat and poultry, and means "to render fit" or "proper" for eating. 1. To render meat "fit" for food, the animal must be killed and cut up according to the Jewish method of slaughter, and must be purchased from a Jewish butcher. 2. The meat should be put into a pan, especially reserved for this purpose, entirely covered with cold water, and left to soak for half an hour. Before removing the
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*APPETIZERS*
*APPETIZERS*
For serving at the beginning of dinner and giving a zest to the appetite, canapés are extremely useful. They may be either hot or cold and made of anything that can be utilized for a sandwich filling. The foundation bread should be two days old and may be toasted or fried crouton fashion. The nicest way is to butter it lightly, then set it in a hot oven to brown delicately, or fry in hot fat. The bread should be cut oblong, diamond shaped, in rounds, or with a cutter that has a fluted edge. Whil
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*SANDWICHES*
*SANDWICHES*
Bread should be twenty-four hours old and cut in thin, even slices. If fancy forms are desired, shape before spreading with butter. Cream butter and spread evenly. Pound the anchovies to a paste and mix with an equal quantity of olives stoned and finely chopped. Two cups of chopped celery, two tablespoons of chopped walnuts, two tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing. Spread between slices of thin buttered bread. Spread one piece of bread with any kind of cold fis
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*SOUPS*
*SOUPS*
Soups are wholesome and palatable and should form part of the meal whenever possible. It is a good plan to have some sort of vegetable or meat stock always at hand, as this renders the making of the soup both easy and economical. With milk at hand, cream soups are easily made. In making soup, bring the cold water in the soup pot with the meat and bones to a boil slowly, and let it simmer for hours, never boiling and never ceasing to simmer. If clear soup is not desired soup may be allowed to boi
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*GARNISHES AND DUMPLINGS FOR SOUPS*
*GARNISHES AND DUMPLINGS FOR SOUPS*
Beat one large egg slightly with one-fourth teaspoon of salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary. When the dough is smooth place on slightly floured board and roll out very thin and set aside on a clean towel for an hour or more to dry. Fold in a tight roll and cut crosswise in fine threads. Toss them up lightly with fingers to separate well, and spread them on the board to dry. When thoroughly dry, put in a jar covered
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*FISH*
*FISH*
Fish that is not fresh is a very dangerous food and great care should be taken in selecting only fish fit to eat. If the fish is hard in body and the eyes are clear and bright, the gills a bright red and slimy, the flesh so firm that when pressed the marks of the fingers do not remain, the scales not dry or easy to loosen, then the fish is fresh. In the refrigerator fish will taint butter and other foods if placed in the same compartment, so that in most cases it is better to lay it on a plate o
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*SAUCES FOR FISH AND VEGETABLES*
*SAUCES FOR FISH AND VEGETABLES*
These sauces are made by combining butter and flour and thinning with water or other liquid. A sauce should never be thickened by adding a mixture of flour and water, as in that case the flour is seldom well cooked; or by adding flour alone, as this way is certain to cause lumps. The flour should be allowed to cook before the liquid is added. All sauces containing butter and milk should be cooked in a double boiler. If so desired, any neutral oil—that is, vegetable or nut oil—may be substituted
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*SAUCES FOR MEATS*
*SAUCES FOR MEATS*
Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft. Then press through a colander and add four tablespoons of sugar (or less) to each pint of apples. If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon or lemon peel may be cooked with the apples. Serve with goose. Fry one tablespoon chopped onion in
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*FRYING*
*FRYING*
All scraps of bread should be saved for crumbs, the crusts being separated from the white part, then dried, rolled, and sifted, and put away until needed in a covered glass jar. The brown crumbs are good for the first coating, the white ones for the outside, as they give better color. Cracker crumbs give a smooth surface, but for most things bread crumbs are preferable. For meats a little salt and pepper, and for sweet articles, a little sugar, should be mixed with the crumbs. Crumbs left on the
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*ENTRÉES*
*ENTRÉES*
Combine ingredients as directed in the recipe, roll the mixture lightly between the hands into a ball. Have a plentiful supply of bread crumbs spread evenly on a board; roll the ball lightly on the crumbs into the shape of a cylinder, and flatten each end by dropping it lightly on the board; put it in the egg (to each egg add one tablespoon of water, and beat together), and with a spoon moisten the croquette completely with the egg; lift it out on a knife-blade, and again roll lightly in the cru
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*MEATS*
*MEATS*
The majority of the cuts of meat which are kosher are those which require long, slow cooking. These cuts of meat are the most nutritious ones and by long, slow cooking can be made as acceptable as the more expensive cuts of meat; they are best boiled or braised. In order to shut in the juices the meat should at first be subjected to a high degree of heat for a short time. A crust or case will then be formed on the outside, after which the heat should be lowered and the cooking proceed slowly. Th
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*POULTRY*
*POULTRY*
Singe by holding the fowl over a flame from gas, alcohol or burning paper. Pick off pin feathers. Cut off the nails, then cut off the head, turn back the skin and cut the neck off quite close; take out windpipe and crop, cutting off close to the body. Cut through the skin around the leg one inch below the leg joint; take out the tendons and break the leg at the joint; in old birds each tendon must be removed separately by using a skewer. Make an incision just below the breast bone large enough t
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*STUFFINGS FOR MEAT AND POULTRY*
*STUFFINGS FOR MEAT AND POULTRY*
Use enough stuffing to fill the bird but do not pack it tightly or the stuffing will be soggy. Close the small openings with a skewer; sew the larger one with linen thread and a long needle. Remove skewers and strings before serving. Take one tablespoon of chicken fat, mix in two cups of bread crumbs, pinch of salt and pepper, a few drops of onion juice, one tablespoon of chopped parsley, and lastly one well-beaten egg. Mix all on stove in skillet, remove from fire and stuff fowl. In a fryer on
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*VEGETABLES*
*VEGETABLES*
All vegetables should be thoroughly cleansed just before being put on to cook. Green vegetables; such as cabbage, cauliflower and Brussels sprouts, should be soaked heads down in salted cold water, to which a few spoons of vinegar may be added. To secure the best results all vegetables except beans, that is the dried beans, should be put in boiling water and the water must be made to boil again as soon as possible after the vegetables have been added and must be kept boiling until the cooking is
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*TIME TABLE FOR COOKING*
*TIME TABLE FOR COOKING*
The ordinary recipe generally states the time required for cooking its ingredients, but an approximate table is occasionally of use as giving a general idea of the time required for certain things. In any case, it is approximate only, for things should be cooked until done, and various conditions modify the time stated. The atmosphere, altitude, kind of oven or mode of heating employed, and the age of certain things, such as vegetables, all have to be considered, so that hard and fast rules cann
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*SALADS AND SALAD DRESSINGS*
*SALADS AND SALAD DRESSINGS*
Salads are divided into two groups, dinner salads and the more substantial ones served at supper and luncheon in the place of meats. They are exceedingly wholesome. Nearly all the meats, vegetables, and fruits may be served as salads. The essential thing is to have the salad fresh and cold; and if green, to have the leaves crisp and dry. Lettuce, Romaine, endive and chicory or escarole make the best dinner salads, although one may use mixed cooked vegetables or well-prepared uncooked cabbage. Le
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*FRESH FRUITS AND COMPOTE*
*FRESH FRUITS AND COMPOTE*
Always select the best fruit, as it is the cheapest, and requires less sugar; and where every piece of fruit or every berry is perfect, there is no waste. Raspberries are apt to harbor worms and therefore the freshly picked berries are safest. Wash and pick over carefully, drain off all the water, sprinkle powdered sugar over them and serve with cream or milk. Pick over carefully, set on ice, and serve in a dish unsugared. Strawberries may be served as above. These berries, mixed, make a very pa
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*MEHLSPEISE (FLOUR FOODS)*
*MEHLSPEISE (FLOUR FOODS)*
Beat three whole eggs very light and sift in sufficient flour to make a stiff paste. Work until smooth, break off a piece and roll out on board very thin. Break oft another piece and roll and continue until all is used. Let rolled-out dough dry, then cut all except one piece in long strips one inch wide. Fold the one piece in layers and cut very fine noodles. Boil large noodles in pot of salted boiling water, drain in colander when tender and stir in two tablespoons of butter. Heat a tablespoon
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*CEREALS*
*CEREALS*
The cereals are the most valuable of the vegetable foods, including as they do the grains from which is made nearly all the bread of the world. For family use, cereals should be bought in small quantities and kept in glass jars, tightly covered. Variety is to be found in using the different cereals and preparing them in new ways. Many cereals are improved by adding a little milk during the latter part of the cooking. Boiling water and salt should always be added to cereals, one teaspoon salt to
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*EGGS*
*EGGS*
Eggs and the foods into which they enter are favorite articles of diet in most households. They are an agreeable substitute for meat and even when high in price make a cheaper dish than meat. A fresh egg should feel heavy, sink in water, and when held to a bright light show a clear round yolk. In the early spring or fall when eggs are plentiful and at their best, pack them away for future use. Use strictly fresh eggs with perfect shells (no cracks). Buy water glass at drugstore. Use ten parts wa
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*CHEESE*
*CHEESE*
Cheese should not be tightly covered. When it becomes dry and hard, grate and keep covered until ready to use. It may be added to starchy foods. Care should be exercised in planning meals in which cheese is employed as a substitute for meat. As cheese dishes are inclined to be somewhat "heavy," they should be offset by crisp, watery vegetables, water cress, celery, lettuce, fruit salads and light desserts, preferably fresh or cooked fruit. Another point, too, is to be considered. Whether raw or
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*BREAD*
*BREAD*
Home-made bread is very much more palatable and more nutritious than baker's bread and it is worth while to spend time and effort in its preparation. To make good bread, it is necessary to have good flour, fresh yeast and the liquid used in moistening must be neither too hot nor too cold or the bread will not rise properly. The housekeeper should know about the different kinds of flour. We get the bread flour from the spring wheat; the pastry flour from the winter wheat. Bread flour contains mor
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*COFFEE CAKES (KUCHEN)*
*COFFEE CAKES (KUCHEN)*
Procure as much country or Western butter as desired, you may get several pounds of it when it is cheap during the summer; or any butter unfit for table use may be made sweet and good for cooking purposes and will last for months, if prepared in the following manner: Place the butter in a deep, iron kettle, filling only half full to prevent boiling over. Set it on the fire where it will simmer slowly for several hours. Watch carefully that it does not boil over. Do not stir it, but from time to
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*MUFFINS AND BISCUITS*
*MUFFINS AND BISCUITS*
Put eight ounces of bicarbonate of soda, one ounce of tartaric acid and one package of high-grade cornstarch together and sift them thoroughly five times. Keep closely covered in glass jars or tin boxes. Batter is a mixture of flour with sufficient liquid to make it thin enough to be beaten. Pour-batter requires one measure of liquid to one measure of flour. Drop-batter requires one measure of liquid to two measures of flour. To make a batter. Sift flour before measuring. Put flour by spoonfuls
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*CAKES*
*CAKES*
Use only the best material in making cake. Gather together all ingredients and utensils that are required. If tins are to be greased, do so the first thing; some cakes require greased or buttered paper, if so, have paper cut the size that is needed and butter the paper. All measurements are level. See "Measurement of Food Materials". Use pastry flour. Sift flour twice at least and measure after sifting. Measure or weigh the sugar, butter, milk and flour. In measuring butter always pack the cup s
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*ICINGS AND FILLINGS FOR CAKES*
*ICINGS AND FILLINGS FOR CAKES*
One cup of sugar, one-third cup of boiling water, white of one egg beaten stiff. Pour water on sugar until dissolved, heat slowly to boiling point without stirring; boil until syrup will thread when dropped from tip of spoon; as soon as it threads, pour slowly over beaten white, then beat with heavy wire spoon until of proper consistency to spread. Flavor. Put on to boil two cups of brown sugar, one cup of milk and a small lump of butter. Boil until it gets as thick as cream, then beat with a fo
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*PIES AND PASTRY*
*PIES AND PASTRY*
To make good puff paste one must have all the ingredients cold. Use a marble slab if possible and avoid making the paste on a warm, damp day. It should be made in a cool place as it is necessary to keep the paste cold during the whole time of preparation. This recipe makes two pies or four crusts, and requires one-half pound of butter and one-half teaspoon of salt, one-half pound of flour and one-fourth to one-half cup of ice-water. Cut off one-third of the butter and put the remaining two-third
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*COOKIES*
*COOKIES*
In baking small cakes and cookies, grease the pans. If the pans cool before you can take off the cookies, set back on stove for a few moments. The cakes will then slip off easily. Sponge, drop cakes, anise cakes, etc., are better baked on floured pans. A whole raisin, an almond blanched, a piece of citron or half a walnut may be used to decorate. A good way to glaze is, when cookies are about baked, rub over with a brush dipped in sugar and water and return to oven a moment. Make a paste by work
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*DESSERTS*
*DESSERTS*
Take two cups of milk, two eggs or the yolks of three eggs, two tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on to heat in a double boiler. Beat the eggs thoroughly with the sugar; into them pour the hot milk, stirring to prevent lumps. Return all to the double boiler and cook until the custard coats the spoon, but no longer. If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire egg-beater until smooth. When the steam passes off add the v
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*STEAMED PUDDINGS*
*STEAMED PUDDINGS*
The tin molds are best for this purpose, either melon, round, or brick. If the mold is buttered first, then sprinkled with granulated sugar, a nice crust will form. Have a large, deep pan filled with boiling water. Place mold in, let water come up to rim, put a heavy weight on top of mold to keep down, and boil steadily. The pan must be constantly replenished with boiling water, if the pudding is to be done in time. Always place paper in top of mold to prevent water from penetrating. When puddin
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*PUDDING SAUCES*
*PUDDING SAUCES*
Take one cup of water, a quarter glass of brandy, one cup of sugar, juice of half a lemon. Boil all in double boiler. Beat the yolks of two eggs light, and add the boiling sauce gradually to them, stirring constantly until thick. Put one cup cut loaf sugar in a saucepan on the stove without adding a drop of water. Let it melt slowly and get a nice brown without burning. Beat the yolks of three eggs until light, stir in two cups of sweet milk, and when the sugar is melted, stir all into the sauce
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*FROZEN DESSERTS*
*FROZEN DESSERTS*
In making frozen desserts attention to detail is the essential thing to perfect success. The smaller the ice is broken the better, while the salt should never be too fine. A salt prepared especially for the purpose is known as "ice cream salt." This salt and the finely broken ice are put in alternate layers about the cream can. Begin with a layer of ice, making this about three inches deep. Then put in a layer of salt about an inch in depth, and continue in this way up to the top of the cream ca
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*CANDIES AND SWEETS*
*CANDIES AND SWEETS*
Used as a foundation for all cream candies. Put two and one-half cups of granulated sugar in a saucepan, add three-fourths cup of hot water and one-half saltspoon of tartar. Stir until sugar is dissolved, but no longer. Boil without stirring until, when tried in cold water, it will form a soft ball. Wash down the edges of the pan with the finger first dipped in cold water, as the sugar boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat with a wooden spoon until white and cr
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*BEVERAGES*
*BEVERAGES*
All drinks contain a large proportion of water which is the beverage nature has provided for man. Water for hot drinks should be freshly boiled, freshly drawn water should be used for cold drinks. Coffee should be bought in small quantities and kept in air-tight cans, and freshly ground as needed. To have perfect coffee, use an earthen or china pot, and have the water boiling when turned onto the coffee. Like tea, the results will not be right if the water is allowed to fall below the boiling po
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*CANNED FRUITS*
*CANNED FRUITS*
All fruits should, if possible, be freshly picked for preserving, canning, and jelly making. No imperfect fruit should be canned or preserved. Gnarly fruit may be used for jellies or marmalades by cutting out defective portions. Bruised spots should be cut out of peaches and pears. In selecting small-seeded fruits, like berries, for canning, those having a small proportion of seed to pulp should be chosen. In dry seasons berries have a larger proportion of seeds to pulp than in a wet or normal s
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*JELLIES AND PRESERVES*
*JELLIES AND PRESERVES*
In making preserves or jellies use none but porcelain-lined or bell-metal kettles, being very careful to have them perfectly clean. Scour with sapolio or sand before using. Take plenty of time to do your work, as you will find that too great hurry is unprofitable. Use glass jars and the best white sugar, and do not have any other cooking going on while preserving, as the steam or grease will be apt to injure your preserves. When fruit is preserved with a large amount of sugar (a pound of sugar t
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*JELLIES*
*JELLIES*
Pick over half ripe currants, leaving stems on. Wash and place in preserving kettle. Pound vigorously with wooden masher until there is juice enough to boil. Boil slowly until fruit turns white and liquid drops slowly from the spoon. Stir to prevent scorching. Remove from fire. Take an enamelled cup and dip this mixture into the jelly bags, under which large bowls have been placed to catch the drip. Drip overnight. Next morning measure the juice. For every pint allow a pint of granulated sugar,
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*BRANDIED FRUITS*
*BRANDIED FRUITS*
This French fruit preserve is truly delicious, and should be put up in the month of June. To every pound of fruit take one pound of sugar. It requires no cooking at all, and is therefore easily made. Get the largest and soundest berries in the market. Pick two quarts and lay them in a new and perfectly clean two-gallon stone jar and cover with two pounds of the finest granulated sugar. Stone as many pounds of red, black, and white cherries as you wish to use, and add the same quantity of sugar.
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*CANNED VEGETABLES*
*CANNED VEGETABLES*
Only young, tender, fresh vegetables should be canned. Time your work by the clock, not by guess. Weigh and measure all material accurately. Take no risks. Food is too valuable. Most fruits and vegetables require blanching; that is, all vegetables and fruits, berries excepted, should be first plunged into boiling water or steam after being picked over, and then, in turn plunged at once into very cold water. After blanching and packing in sterilized jars, add to all vegetables salt in the proport
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*VEGETABLES PRESERVED IN BRINE*
*VEGETABLES PRESERVED IN BRINE*
Take new firkins or large stone jars, and scald them well with boiling water before using. Vegetables that are boiled before pickling in a brass kettle always keep their fresh, green color. In salt pickling cover your jars or kegs with a clean, white cloth, then a cover made of wood and last a heavy stone to weigh it down. The cloth must be removed every other day, washed and put back. In doing this, take hold of the cloth at each corner, so that none of the slimy substance can get into your pic
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*PICKLES AND RELISHES*
*PICKLES AND RELISHES*
Use none but the best vinegar, and whole spices for pickling. If you boil vinegar with pickles in bell metal do not let them stand in it one moment after taken from the fire, and be sure that your kettle is well scoured before using. Keep pickles in glass, stoneware, or wooden pails. Allow a cup of sugar to every gallon of vinegar; this will not sweeten the pickles, but helps to preserve them and mellows the sharpness of the vinegar. Always have your pickles well covered with vinegar or brine. E
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*PASSOVER DISHES*
*PASSOVER DISHES*
How to set the table for the service of the "Seder" on the eve of Pesach or Passover. Set the table as usual, have everything fresh and clean; a wineglass for each person, and an extra one placed near the platter of the man who conducts the seder. Then get a large napkin; fold it into four parts, set it on a plate, and in each fold put a perfect matzoth; that is, one that is not broken or unshapely; in short, one without a blemish. Then place the following articles on a platter: One hard-boiled
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