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The International Jewish Cook Book by Florence Kreisler Greenbaum

F >> Florence Kreisler Greenbaum >> The International Jewish Cook Book




Parboil eggplant until tender, but not soft, in boiling salted water.
Cut in half crosswise with a sharp knife. Scrape out the inside and do
not break the skin.

Heat one tablespoon of butter, add a minced onion, brown, then scraped
eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix
well together, refill shells, place in dripping pan in oven--baste with
butter or sprinkle cracker crumbs on top with bits of butter--baste
often and brown nicely.


BROILED OR FRIED EGGPLANT

For preparing eggplant, either to fry or boil, use small eggplant as
they are of more delicate flavor than the large ones. Do not cook too
rapidly.


BROILED EGGPLANT

Slice the eggplant and drain it as for frying; spread the slices on a
dish; season with salt and pepper; baste with olive oil; sprinkle with
dried bread crumbs and broil.


EGGPLANT FRIED IN OIL (TURKISH STYLE)

Arrange in oiled pan in layers: one layer of sliced eggplant, one layer
of chopped meat seasoned with egg, chopped parsley, salt and pepper; as
many layers as desired, add a little olive oil, cover with water. Bake
one-half hour.


EGGPLANT (ROUMANIAN)

Brown onion, peel eggplant raw, cut in quarters, put in when onions are
brown with a little water and stew; add salt, white pepper, sour salt,
red tomatoes; when half done add one-fourth cup of rice, cook until rice
is tender.


FRIED EGGPLANT

Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices
on a plate. Cover with a weight to draw out juice; let stand one hour.
Dredge with flour and fry slowly in a little butter until crisp and
brown, or dip in egg and cracker and fry in deep fat.


GREEN PEAS

Shell the peas and cover them with water; bring to a boil; then push
aside until the water will just bubble gently. Keep the lid partly off.
When the peas are tender add salt and butter; cook ten minutes longer
and serve. If the peas are not the sweet variety, add one teaspoon of
sugar.


SUGAR PEAS

Sugar peas may be cooked in the pods like string beans. Gather the pods
while the seeds are still very small; string like beans and cut into
pieces. Cover with boiling water and boil gently for twenty-five or
thirty minutes or until tender. Pour off most of the water, saving it
for soup; season the rest with salt and butter and serve.


CARROTS AND PEAS

Wash, scrape and cut one pint of carrots in small cubes, cook until
tender, drain and reserve one-half cup of carrot water. Mix carrots
well with one pint cooked green peas. Sprinkle with two tablespoons of
flour, salt, pepper and sugar to taste, add two tablespoons of fat or
butter, one-half cup of milk or soup stock and carrot water, boil a
little longer and serve.


GREEN PEAS AND EGG BARLEY (PFAeRVEL)

Make the pfaervel. Heat one-quarter cup of butter or other fat, add the
pfaervel and when golden brown, add one quart of boiling water, one-half
cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of
green peas strained. Set in moderate oven and bake one-half hour or
until every kernel stands out separately. Serve hot.


GREEN PEAS AND RICE

Shell one-half peck of green peas and wash them well; if canned peas are
used pour off liquid and rinse with cold water. Heat one-fourth cup of
butter or other fat in a spider, add one cup of rice and let simmer,
stirring constantly until rice is a golden brown; add one quart of
boiling water, then the drained peas and one-half teaspoon of salt, and
one-half cup of granulated sugar. Place in pudding dish, set in the oven
and bake until rice is tender. (Serve hot.)


GREEN PEPPERS

Sweet green peppers, within the last ten years have gained a place in
cookery in this country. Their flavor is depended on for soups. They are
used in stews. They are used for salad, and they are used much as a
separate vegetable in dozens of different ways.


STUFFED PEPPERS

Select six tender, sweet peppers. Soak in water bread crumbs sufficient
to make one pint when the water is pressed out; mix with one-fourth
teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of
butter.

Cut off the stem end of each pepper; carefully remove the interior and
fill the peppers with the prepared dressing. Place in a shallow
baking-pan and pour around them white sauce thinned with two cups of
water. Bake about one hour, basting frequently with the sauce.


PEPPERS STUFFED WITH MEAT

Cut a slice from the blossom end of each pepper, remove seeds and
parboil ten minutes. Chop one onion fine and cook in fat until straw
color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup
of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons
of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red
pepper. Fill with stuffing, cover with crumbs and bake ten minutes.


STUFFED PEPPERS (ARDAY-INFLUS)

Take sweet green peppers, cut off blossom end; prepare the following: To
one pound of chopped meat take one egg, grate in one onion, a little
salt, citric acid (size of bean dissolved in a little water), mix all
together. Place this mixture in the peppers, but do not fill too full.
Set the entire top of peppers in place. Melt one tablespoon of fat in a
saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of
water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little
citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of
flour, browned with 1/2 tablespoon of fat.


GREEN PEPPERS STUFFED WITH VEGETABLES

Brown large white onions, add 1/2 cup of uncooked rice, a little salt,
piece of citric acid (size of a bean dissolved in a little water), fill
peppers, stew with tomatoes like Arday-influs. Or fill peppers with red
cabbage which has been steamed with onions and fat, and add moistened
rice.


PEPPERS STUFFED WITH NUTS

Another good way to stuff peppers is to parboil them and then stuff them
with a forcemeat made of chopped nuts and bread crumbs moistened with
salt and pepper. Bake, basting occasionally with melted butter for
twenty minutes.


STEWED PEPPERS

Cut the peppers in half and remove the seeds, stems and pith. Then cut
them in neat, small pieces and throw into boiling salted water. Boil for
half an hour. Drain them and then add salt to taste, one tablespoon of
butter and four tablespoons of cream--to four peppers. Heat thoroughly
and serve.


BROILED GREEN PEPPERS

Broil on all sides; place the broiled peppers in a dish of cold water so
that the skin can be easily removed. When the peppers are all peeled put
in a bowl or crock, add French dressing, and cover closely. These
peppers will keep all winter.


RADISHES

There are many varieties of radishes, round and long, black, white, and
red. The small red radish may be obtained all year. They are served
uncooked, merely for a relish. The large varieties are peeled, sliced
and salted for the table.

To serve the small ones for table, remove tip end of root, remove the
leaves and have only a small piece of stem on radish. They may be made
to look like a tulip by cutting into six equal parts from the root end,
down three-quarters of the length of the radish.


BROILED MUSHROOMS

Wash the mushrooms; remove the stems and peel the caps. Place them in a
broiler and broil for five minutes, with the cap side down during the
first half of broiling. Serve on circular pieces of buttered toast,
sprinkling with salt and pepper and putting a small piece of butter on
each cap.


CREAMED MUSHROOMS

First wash them thoroughly in cold water, peel them and remove the
stems, then cut them in halves or quarters, according to their size.

Melt one tablespoon of butter in a saucepan over the fire then add the
mushrooms and let them simmer slowly in the butter for five minutes;
season them well with salt and black pepper, freshly ground. After
seasoning, add a gill of cream and while it is heating sift one
tablespoon of flour in a bowl, add one-half pint of milk. Stir these
briskly till flour is all dissolved, then pour it gradually in the
saucepan with the mushrooms and cream, stirring the whole constantly to
keep it from lumping. Let it just bubble a moment, then add another
tablespoon of butter and pour the creamed mushrooms over hot buttered
toast on a hot platter and serve.

Cooked like this mushrooms have more nutritive value than beef.


SCALLOPED MUSHROOMS

Saute mushrooms and prepare two cups of white sauce for one pound of
mushrooms, add one teaspoon of onion juice. Into a well-greased baking
dish place one-quarter of the mushroom, then one-quarter of the sauce,
and one-quarter of the bread crumbs, continue in this way until all the
sauce is used, pour one cup of cream over this and sprinkle the
remaining crumbs over the top. Bake fifteen minutes in a moderate oven,
or until the crumbs are browned.


SAUTED MUSHROOMS

Wash, peel caps and stems of one pound of mushrooms, drain dry between
towels. Place in spider with two tablespoons of butter and one-quarter
teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on
hot slices of toast.


BOILED OKRA

Wash and cut off the ends of young pods, cover with boiling salted water
and cook about twenty minutes, until tender. Drain, add cream (a scant
cup to a quart of okra), a tablespoon of butter, and salt and pepper to
taste. Another way of stewing is to cook it with tomatoes. To a pint of
okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and
sliced, and one medium-sized onion. Stew slowly for an hour, adding one
tablespoon of butter, a scant teaspoon of salt and pepper to season. No
water will be required, the tomato juice sufficing. In the West Indies
lemon juice and cayenne are also added to stewed okra.


BOILED ONIONS

Peel the onions and cut off the roots; drop each into cold water as soon
as it is peeled. When all are ready, drain and put in a saucepan well
covered with boiling water, adding a teaspoon of salt for every quart of
water. Boil rapidly for ten minutes with the cover partly off; drain and
return to the fire with fresh water. Simmer until tender; add pepper and
butter and serve, or omit the butter and pepper and pour a cream sauce
over the onions.


SPANISH ONION RAREBIT

Boil two large onions until very soft, drain, chop, and return to the
saucepan with a small piece of butter. Add milk, salt, pepper, a dash of
tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated
cheese. Stir until of the consistency of custard.


SCALLOPED ONIONS

Cut boiled onions into quarters; put them in a baking dish and mix well
with cream sauce; cover with bread crumbs and bits of butter and place
in the oven until the crumbs are browned.


STEWED SQUASH

Peel squash, cut in quarters, put on to boil in cold water, and cook
until tender. Drain, mash fine and smooth, add one-half cup of milk or
cream, one tablespoon of butter, pinch of salt and pepper and put back
on stove to keep hot. Beat well with a spoon to make light and smooth.


PARSNIPS

First scrape parsnips, then boil in weak salt water until tender; drain,
and put in white sauce. Oyster plant may be prepared same way.


SPINACH

Spinach with large leaves is best. It is richest in mineral matter and
is less liable to conceal insects that are difficult to dislodge. Buy
the crisp, green spinach that has no withered leaves or stalks. That is
the freshest and healthiest.

Cut off the roots and pick it over carefully, cutting off all the
withered leaves and stems, put the leaves in cold salt water to soak for
half an hour. That refreshens them, and makes any minute insects crawl
out and come to the surface. Shake the leaves about and turn them over
several times, drop them in a large pan of water; rinse well; lift them
out separately and drop back into a second pan of water. Continue
washing in fresh water until there is not a grain of sand to be found in
the bottom of the pan.

In cooking be careful not to put too much water in the pot. That is the
trouble with most spinach. It is drowned in water; a cup is plenty for
one quart of spinach. Let the water come to a boil. Then lift the
spinach out of the pan with the cold water dripping from it and put it
into the pot, into the boiling water. Put the lid on the pot. Turn the
fire a little low and let it cook slowly for fifteen minutes, stirring
every now and then to keep it from sticking to the bottom of the pot.

Just before taking up the spinach put some salt in it; then drain off
the water and put a big tablespoon of butter and one-quarter teaspoon of
pepper in it. Take it out of the pot and place it in a long, flat dish.
Slice some hard-boiled eggs and place the slices all around the spinach
for a kind of border.


SPINACH WITH CREAM SAUCE

Cook as directed, drain through colander, and grind through machine,
make a rich cream sauce. Stir spinach in this sauce, add pepper, salt,
nutmeg to taste, and garnish with slices of hard-boiled egg.


SPINACH--FLEISCHIG

Boil a quart of spinach about fifteen minutes, drain thoroughly through
a colander and chop extremely fine. Heat one tablespoon of drippings in
a saucepan, rub one tablespoon of flour in it, add salt, pepper and
ginger to taste. Add one cup of soup stock to the whole or some beef
gravy. Put the spinach in the sauce, let boil for five minutes. Garnish
with hard-boiled eggs or use only the hard-boiled whites for decoration,
rub the yolks to a powder and mix through the spinach.


SAVOY CABBAGE

Cut off the faded outside leaves and hard part of the stalk, and wash
the vegetable well. Cook in boiling salted water. Drain, chop very fine
and proceed as with spinach in the foregoing recipe.


BRUSSELS SPROUTS

Remove any wilted leaves from the outside of the sprouts, and let them
stand in cold salted water from fifteen to twenty minutes. Put the
sprouts into salted, rapidly boiling water and cook, uncovered, fifteen
or twenty minutes or until tender, but not until they lose their shape.
Drain them thoroughly in a colander; then place them in a saucepan with
butter, pepper and salt, and toss them until seasoned; or mix them
lightly with just enough white sauce to coat them.


OYSTER PLANT--SALSIFY

Wash, scrape and put at once in cold water with a little vinegar to keep
from discoloring. Cut one-half inch slices and cook in boiling, salted
water until soft. Drain and serve in white sauce. Or boil in salted,
boiling water until tender and cut in four pieces lengthwise, dredge
with flour and sprinkle with a little salt and fry in hot butter or fat
until nicely browned.


SCALLOPED SALSIFY

Boil and slice the salsify as in preceding recipe. Butter a baking dish;
fill it by adding alternate layers of salsify and small bits of cheese.
Season with salt, pepper and butter. Pour over it a sufficient quantity
of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs
may be added if desired.


PLUMS, SWEET POTATOES AND MEAT

Wash one pound of prunes or plums and put on to boil with one pound of
brisket of beef or any fat meat; when the meat is tender add five
medium-sized sweet potatoes which have been pared and cut in small
pieces. Place the meat on top, add one-half cup of sugar and a piece of
sour salt (citric acid). Cover and bake until nicely browned. If gravy
should cook away add some warm water.


TSIMESS

Take equal portions of parboiled spinach and sorrel, season to taste
with ground nutmeg, pepper and salt, and add sufficient drippings to
make all moist enough. Place in a covered dish in a slow oven.

This is prepared on Friday and left in the oven to keep hot until needed
for Shabbas dinner. All green vegetables may be prepared in the same
way.


TURNIPS

Do not spoil turnips by overcooking. The flat white summer turnip when
sliced will cook in thirty minutes. The winter turnip requires from
forty-five to sixty minutes.


BOILED TURNIPS

Have the turnips peeled and sliced. Drop the slices into a stew-pan with
boiling water enough to cover generously. Cook until tender, then drain
well. They are now ready to mash or chop. If they are to be served
mashed, put them back in the stew-pan; mash with a wooden vegetable
masher, as metal is apt to impart an unpleasant taste. Season with salt,
butter, and a little pepper. Serve at once.


HASHED TURNIPS

Chop the drained turnips into rather large pieces. Return to the
stew-pan, and for one and one-half pints of turnips add one teaspoon of
salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four
tablespoons of water. Cook over a very hot fire until the turnips have
absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,
and one tablespoon of flour may be added to the hashed turnips; then the
stew-pan may be placed over the hot fire and shaken frequently to toss
up the turnips. When the turnips have been cooking five minutes in this
manner add one-half pint of meat stock or of milk and cook ten minutes.

When meat or soup stock is used substitute drippings for the butter in
the above recipe.


KOHL-RABI WITH BREAST OF LAMB

Strip off the young leaves and boil in salt water. Then peel the heads
thickly, cut into round, thin slices, and lay in cold water for an hour.
Put on to boil a breast of mutton or lamb, which has been previously
well salted, and spice with a little ground ginger. When the mutton has
boiled one-half hour add the sliced kohl-rabi, and boil covered. In the
meantime, drain all the water from the leaves, which you have boiled
separately, and chop them, but not too fine, and add them to the mutton.
When done thicken with flour, season with pepper and more salt if
needed. You may omit the leaves if you are not fond of them.


KOHL-RABI

Kohl-rabi is fine flavored and delicate, if cooked when very young and
tender. It should be used when it has a diameter of not more than two or
three inches.

Wash, peel and cut the Kohl-rabi root in dice and cook in salt water
until tender. Cook the greens or tops in another pan of boiling water
until tender, drain and chop very fine in a wooden bowl. Heat butter or
fat, add flour, then the chopped greens, and one cup of liquor the
Kohl-rabi root was cooked in or one cup of soup stock. Add the
Kohl-rabi, cook altogether, and serve.

Use same quantities as for turnips.


KALE

Remove all the old or tough leaves; wash the kale thoroughly and drain.
Put it into boiling water to which has been added salt in the proportion
of one-half tablespoon to two quarts of water. Boil rapidly, uncovered,
until the vegetable is tender; pour off the water; chop the kale very
fine; return it to the kettle with one tablespoon of drippings and two
of meat stock or water to every pint of the minced vegetable. Add more
salt if necessary; cook for ten minutes and serve at once. The entire
time for cooking varies from thirty to fifty minutes.

The leaves are sweeter and more tender after having been touched by the
frost. The same is true of Savoy cabbage.


SWISS CHARD

This vegetable is a variety of beet in which the leaf stalk and midrib
have been developed instead of the root. It is cultivated like spinach,
and the green, tender leaves are prepared exactly like this vegetable.
The midribs of the full-grown leaves may be cooked like celery.


STEWED TOMATOES

Pour boiling water over the tomatoes; remove the skins; cut into small
pieces and place in a saucepan over the fire. Boil gently for twenty or
thirty minutes and season, allowing for each quart of tomatoes one
generous teaspoon each of salt and sugar and one tablespoon of butter.
If in addition to this seasoning a slice of onion has been cooked with
the tomatoes from the beginning, the flavor will be greatly improved.


CANNED TOMATOES, STEWED

Salt, pepper; add a lump of butter the size of an egg and add one
tablespoon of sugar. Thicken with one teaspoon of flour wet with one
tablespoon of cold water, stir into the tomatoes and boil up once.


FRIED TOMATOES

Cut large, sound tomatoes in halves and flour the insides thickly.
Season with a little salt and pepper. Allow the butter to get very hot
before putting in the tomatoes. When brown on one side, turn, and when
done serve with hot cream or thicken some milk and pour over the
tomatoes hot.


FRIED GREEN TOMATOES

Cut into thin slices large green tomatoes, sprinkle with salt and dip
into cornmeal, fry slowly in a little butter till well browned; keep the
frying-pan covered while they are cooking, so they will be perfectly
tender. These are very delicately flavored, and much easier to fry than
ripe tomatoes. They make an excellent breakfast dish.


TOMATO PUREE

Scald the tomatoes, take off the skins carefully and stew with one
teaspoon each of butter and sugar; salt and pepper to taste. This is
enough seasoning for a quart of tomatoes. When the tomatoes are very
soft strain through a coarse sieve and if necessary thicken with one
teaspoon of flour.


SCALLOPED TOMATOES

Drain off part of the juice from one quart of tomatoes and season with
pepper, salt, and onion juice. Cover the bottom of a baking dish with
rolled crackers, dot over with dabs of butter, pepper, and salt, then
another layer of tomatoes, then of crumbs, and so on until a layer of
crumbs covers the top.

If fresh tomatoes are used bake one hour, if canned, 1/2 hour.

If the crumbs begin to brown too quickly cover the dish with a tin
plate.


STUFFED TOMATOES

Select tomatoes of uniform size, cut a slice from the stem end and scoop
out a portion of the pulp. Have in readiness a dressing made from grated
bread crumbs, parsley, a slice of minced onion, a high seasoning of salt
and paprika and sufficient melted butter to moisten. Fill this into the
tomatoes and heap it up in the centers. Place a bit of butter on top of
each and bake in a quick oven until the vegetables are tender and the
tops are delicately browned.


TOMATOES WITH RICE

Take six large tomatoes, pour boiling water over them and skin them.
Scrape all the inside out with a spoon, put in saucepan together with
two onions, a tablespoon of butter, one pint of water; let this boil for
a little while; strain, place back on stove, pour into this one-half
pound of rice, let it cook tender; add salt, pepper, a tablespoon of
butter and a little grated cheese. Fill the tomatoes with this mixture,
dip them in egg and bread crumbs, then fry till nice and brown.


TOMATO CUSTARDS

Simmer for fifteen minutes in a covered saucepan four cups chopped
tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of
parsley. Strain and if there be not two cups of liquid, add water. Beat
four eggs and add to liquid. Pour into greased baking cups, and stand
them in a pan of water and bake until firm--about fifteen minutes. Turn
out and serve with cream sauce containing green peas.


BAKED TOMATO AND EGG PLANT

Take a deep earthenware dish, pour into it a cup of cream; cut several
slices of eggplant very thin, salt well, and line the dish with them;
slice two large tomatoes, place a layer of these on the eggplant, next a
layer of spaghetti (cooked); sprinkle with grated cheese, pieces of
butter, salt, and pepper; cover this with layer of tomatoes; salt well
and sprinkle with chopped green pepper, and a top layer of eggplant,
which also salt and pepper well. Cook gently an hour and a half in slow,
hot oven.


CREOLE TOMATOES

Take one small onion and half a green pepper, chop them fine and cook
until tender in a tablespoon of butter. Cut six tomatoes in half,
sprinkle with a little sugar, season on both sides with salt, pepper and
a little flour, and put them into the pan with skin-side down to cook
partially, then turn them once; they must cook over a slow fire. Then
sprinkle one tablespoon of chopped parsley over them, pour in one cup of
thick cream and when this has become thoroughly hot, and has been
combined with the other ingredients, the tomatoes are ready to serve.

They have not been disturbed since the first turning and have retained
their shape. Half a tomato is placed on a slice of toast, with
sufficient gravy to moisten. At the season of the year, when tomatoes
are hard and firm, they may be peeled before cooking. Later they will
likely fall to pieces unless the skin is left on. This is one method of
cooking tomatoes in which they lose the sharp acid taste, disagreeable
to so many persons.


STRING BEANS WITH TOMATOES

Cut off both ends of the beans, string them carefully and break into
pieces about an inch in length and boil in salt water. When tender drain
off this brine and add fresh water (boiling from the kettle). Add a
piece of butter, three or four large potatoes cut into squares, also
four large tomatoes, cut up, and season with salt and pepper. Melt one
tablespoon of butter in a spider, stir into it one tablespoon of flour,
thin with milk, and add this to the beans.


STRING BEANS WITH LAMB

Take a small breast of lamb, two large onions, one-quarter peck of beans
(string and cut in long thin pieces); skin six large tomatoes, and add
two cups of water. Cook until the beans are tender, then add one
tablespoon of flour to thicken.


STRING OR WAX-BEANS, SWEET AND SOUR