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The International Jewish Cook Book by Florence Kreisler Greenbaum

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





SARDINE SANDWICHES

Remove the skin and bones from the sardines. Rub to a paste, adding an
equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne,
lemon juice or vinegar. Moisten with melted butter and spread between
slices of bread.


DATE AND FIG SANDWICHES

Wash equal quantities of dates and figs; stone the dates; add blanched
almonds in quantity about one-fourth of the entire bulk; then run the
whole mixture through a food chopper. Moisten with orange juice and
press tightly into baking-powder tins. When ready to use, dip the box in
hot water; turn out the mixture; slice and place between thin slices of
buttered bread.


FIG SANDWICHES

Remove the stems and chop the figs fine. Put in a double boiler with a
little water and cook until a paste is formed. Add a few drops of lemon
juice; set aside; when cool spread on thin slices of buttered bread.


EGG SANDWICHES

Hard boil the eggs, place them immediately into cold water. When cold;
remove the shells carefully, cut the eggs in half lengthwise and butter
slightly. Lay one or two sardellen or appetite silds on one half of the
egg and press the one half gently on the other half which has the
sardellen. The egg must appear whole. Now tie lengthwise and across with
the narrowest, various colored ribbons you can find.


CHESTNUT SANDWICHES

One slice each of white and brown bread, cut thin and buttered, and
spread with chestnuts that have been boiled tender, peeled and rubbed
through a sieve, then mashed with hard-boiled eggs to a paste and
moistened with Mayonnaise.


SALMON AND BROWN BREAD SANDWICHES

Flake one cup salmon and rub it to a paste. Add mustard, salt, and
cayenne. Spread on the bread, cover with a layer of thin slices of
cucumber, then another piece of bread, press lightly and arrange with
sprigs of parsley on the platter.


WHITE AND BROWN BREAD SANDWICHES

If a novel sandwich is wanted, butter alternate slices of brown and
white bread and pile them one above the other in a loaf. Cut the new
loaf across the slices, butter them and pile them so that when this
second loaf is cut, the slices will be in white and brown blocks. Press
the slices very closely together before cutting at all.


TOASTED CHEESE SANDWICHES

The filling for the toasted cheese sandwiches calls for a cup of soft,
mild cheese, finely cut, and stirred over the fire with a tablespoon of
butter until the cheese is melted. Enough milk to moisten, perhaps not
more than one-eighth of a cup, is then added, with salt, mustard, and
paprika to taste, and the whole is stirred until creamy and smooth.
Slices of bread are very thinly buttered, the cheese mixture spread on
generously, each slice covered with another slice, and set away until
the filling cools and hardens, when the sandwiches are toasted on both
sides and served hot.


POACHED EGG SANDWICHES

Slice as many pieces of bread, from a round loaf, as you have persons to
serve. Toast these slices and let cool. Across each slice place three
strips of pimentoes (use the canned pimentoes), on top of that place a
cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and
sprigs of watercress encircling the toast.


MUSTARD SARDINE PASTE FOR SANDWICHES

Take one box of mustard sardines; bone and mash; add to the mixture one
tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice
of one lemon, a pinch of cayenne pepper, as much white pepper as will
cover the end of a knife, two tablespoons of vinegar, and one tablespoon
of olive oil. Mix thoroughly until it becomes a paste. Then spread on
thinly cut bread for sandwiches.


CAVIAR AND SALMON SANDWICHES

Take a piece of rye bread, cut round (with a biscuit cutter), spread
with mustard; put some caviar in centre of the bread, strips of smoked
salmon around the caviar and strips of pickle around the salmon.


RIBBON SANDWICHES

Cut two, slices of white bread and two of brown. Butter three and spread
with a thick paste made of hard-boiled egg very finely chopped and
mixed with mayonnaise dressing. Build the slices up one above the other,
alternating brown and white, and placing the unbuttered slice on top.
Before serving, slice down as you would a layer cake.


EGG AND OLIVE SANDWICHES

Chop four eggs which have been boiled fifteen minutes, add two
tablespoons of chopped olives, season and moisten with olive oil and
vinegar. Spread between thin slices of buttered bread.


RUSSIAN SANDWICHES

Spread bread with thin slices of Neufchatel cheese, cover with finely
chopped olives moistened with mayonnaise dressing.


SURPRISE SANDWICHES

Take orange marmalade, pecan nuts and cream cheese in equal quantities
and after mixing thoroughly spread on thin slices of buttered bread.


CHICKEN SANDWICHES

Mince some cold roast or boiled chicken in a chopping bowl, then mix the
gravy with it, adding a few hard-boiled eggs, which have been minced to
a powder. Mix all into a soft paste. Then cut thin slices of bread,
spread the chicken between the slices (if desired you may add a little
mustard); press the pieces gently together.


CHICKEN SANDWICHES WITH MAYONNAISE

Grind up chicken in meat chopper. To each cup of chicken add one
tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into
soft paste, and put in finger-rolls.


DEVILED TONGUE SANDWICHES

Grind up tongue (root will do) in meat chopper; to a cup of ground
tongue add one teaspoon of mustard, one tablespoon of soup, and one
teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut
very thin.


MINCED GOOSE SANDWICHES

Take either boiled or roast goose (which has been highly seasoned) and
mince in a chopping bowl, add one or two pickles, according to quantity,
or a teaspoon of catsup. Spread thin slices of bread or nice fresh
rolls, with a thin coating of goose oil, slightly salted, then spread
the minced goose and cover with a layer of bread which has been
previously spread.


VEAL SANDWICHES

May be prepared as above, or slice the veal in thin slices and spread
with mustard.


BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES

Remove the crust from the bread (unless it is very soft), place the
slices of tongue (cut very thin) and lettuce leaves between the
slices.




*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.


SOUP STOCK

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 boil. Bones, both fresh and those partly cooked, meats of all
kinds, vegetables of various sorts, all may be added to the stock pot,
to give flavor and nutriment to the soup.

One quart of cold water is used to each pound of meat for soup; to four
quarts of water, one each of vegetables of medium size and a bouquet.

Make the soup in a closely covered kettle used for no other purpose.
Remove scum when it first appears; after soup has simmered for four or
five hours add vegetables and a bouquet.

Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,
excepting sage, and tied, makes what is called a bouquet and may be
easily removed from the soup.

Root celery, parsley, onions, carrots, asparagus and potatoes are the
best vegetables to add to the soup stock. Never use celery leaves for
beef soup. You may use celery leaves in potato soup, but sparingly, with
chopped parsley leaves.

Vegetables, spices and salt should always be added the last hour of
cooking. Strain into an earthen bowl and let cool uncovered, by so doing
stock is less apt to ferment.

A cake of fat forms on the stock when cold, which excludes air and
should not be removed until stock is used. To remove fat run a knife
around edge of bowl and carefully remove the same. A small quantity will
remain, which should be removed by passing a cloth, wrung out of hot
water, around edge and over top of stock. This fat should be clarified
and used for drippings. If time cannot be allowed for stock to cool
before using, take off as much fat as possible with a spoon, and remove
the remainder by passing tissue or any absorbent paper over the surface.

Bouillon should always be thickened with _yolks_ of eggs, beat up with a
spoon of cold water. Ordinary beef soup or tomato soup may be thickened
with flour. To do this properly heat a scant spoon of soup drippings,
stir in briskly a spoon of flour, and add gradually a large quantity of
soup to prevent it becoming lumpy.


WHITE STOCK

Veal, turkey, chicken and fish are used.


BROWN STOCK

Follow directions given for bouillon, adding a slice of beef and
browning some of the meat in the marrow from the bone.


BEET SOUP--RUSSIAN STYLE (FLEISCHIG)

Cut one large beet and one-half pound of onion in thick pieces and put
in kettle with one pound of fat brisket of beef; cover with water and
let cook slowly two hours; add three-fourths of a cup of sugar and a
little citric acid to make it sweet and sour and let cook another hour;
season and serve hot.


BORSHT

Take some red beetroots, wash thoroughly and peel, and then boil in a
moderate quantity of water from two to three hours over a slow fire, by
which time a strong red liquor should have been obtained. Strain off the
liquor, adding lemon juice, sugar, and salt to taste, and when it has
cooled a little, stir in sufficient yolks of eggs to slightly thicken
it. May be used either cold or hot. In the latter case a little
home-made beef stock may be added to the beet soup.

If after straining off the soup the remaining beetroot is not too much
boiled away, it may be chopped fine with a little onion, vinegar and
dripping, flavored with pepper and salt, and used as a vegetable.


SCHALET OR TSCHOLNT (SHABBAS SOUP)

Wash one pint of white haricot beans and one pint of coarse barley and
put them into a covered pot or pan with some pieces of fat meat and some
pieces of marrow bone, or the backs of two fat geese which have been
skinned and well spiced with ginger and garlic. Season with pepper and
salt and add sufficient water to cover. Cover the pot up tightly. If one
has a coal range it can be placed in the oven on Friday afternoon and
let remain there until Saturday noon. The heat of the oven will be
sufficient to bake the Schalet if there was a nice clear fire when the
porridge was put in the oven. If this dish cannot be baked at home it
may be sent to a neighboring baker to be placed in the oven there to
remain until Saturday noon, when it is called for. This takes the place
of soup for the Sabbath dinner.


BOUILLON

Put on one three-pound chicken to boil in six quarts cold water. Take
one and one-half or two pounds of beef and the same quantity thick part
of veal, put in a baking-pan, set in the stove and brown quickly with
just enough water to keep from burning. When brown, cut the meat in
pieces, add this with all the juice it has drawn, to the chicken soup.
Set on the back of the stove, and cook slowly all day. Set in a cold
place, or on ice over night, and next morning after it is congealed,
skim off every particle of fat.

Melt and season to taste when ready to serve. Excellent for the sick.
When used for the table, cut up carrots and French peas already cooked
can be added while heating.

If cooked on gas stove, cook over the simmering flame the same number of
hours.


CONSOMME

Take three pounds of beef, cut in dice and cover with three quarts of
cold water. Simmer slowly for four hours. The last hour add one-half cup
each of carrots, celery, onion, and season with one-half teaspoon of
peppercorns and one tablespoon of salt. Strain, cool, remove fat and
clear (allowing one egg-shell broken fine and the slightly beaten white
of one egg to each quart of stock). Add to the stock, stir constantly
until it has reached the boiling point. Boil two minutes and serve.


CHICKEN SOUP, No. 1

Take one large chicken, cook with four quarts of water for two or three
hours. Skim carefully, when it begins to boil add parsley root, an
onion, some asparagus, cut into bits. Season with salt, strain and beat
up the yolk of an egg with one tablespoon of cold water, add to soup
just before serving. This soup should not be too thin. Rice, barley,
noodles or dumplings may be added. Make use of the chicken, either for
salad or stew.


CHICKEN SOUP, No. 2

Take the carcass of a cold, cooked chicken and break into small pieces.
Add one-half cup of chopped celery and one onion chopped fine. Cover
with cold water; simmer slowly for two hours. Strain, add salt and
pepper to taste.


CHICKEN BROTH

Cut the chicken into small pieces and place it in a deep earthen dish;
add one quart of water; cover it and set over a kettle of boiling water,
letting it steam until the meat of the chicken has become very tender.
Strain off the broth and let it stand over night. In the morning remove
the fat and return the liquid to the original earthen dish.


JULIENNE SOUP

Have soup stock ready. Boil in water until tender one cup green peas,
three carrots cut up in small pieces, and some cabbage chopped fine.
Brown two tablespoons of flour in a skillet in hot fat, then stir in the
vegetables. Fry some livers and gizzards of fowls, if handy, and add,
then stir in the strained soup stock.


RICE BROTH

May be made either of beef or mutton, adding all kinds of vegetables.
Boil one-half cup of rice separately in a farina kettle. Strain the beef
or mutton broth. Add the rice and boil one-half hour longer, with
potatoes, cut into dice shape; use about two potatoes; then add the
beaten yolk of an egg. Strained stock of chicken broth added to this
soup makes it very palatable and nutritious for the sick.


MOCK TURTLE SOUP

Take one calf's head, wash well; put on to boil with four and one-half
quarts of water; add two red peppers, onions, celery, carrots, cloves,
salt to taste, and a little cabbage; boil six hours; also, have ready
some meat stock; the next day put fat in a skillet with two large
tablespoons of flour; let it brown; then, take the calf's head and cut
all the meat from it in pieces; add the calf's tongue, cut in dice.
Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put
all in the stock; allow it to come just to a boil.


MUTTON BROTH

Cut three pounds of neck of lamb or lean shoulder into small pieces;
cover closely and boil with three quarts of water, slowly, for two
hours; add two tablespoons well-washed rice to the boiling soup. Cook
an hour longer, slowly; watch carefully and stir from time to time.
Strain and thicken it with a little flour; salt and pepper to taste.
Particularly nice for invalids.


MULLIGATAWNY SOUP

Add to three quarts of liquor, in which fowls have been boiled, the
following vegetables: three onions, two carrots, and one head of celery
cut in small dice. Keep the kettle over a high heat until soup reaches
the boiling point; then place where it will simmer for twenty-five
minutes. Add one tablespoon of curry powder, one tablespoon of flour
mixed together; add to the hot soup and cook five minutes. Pass through
a sieve. Serve with small pieces of chicken or veal cut in it.


FARINA SOUP

When the soup stock has been strained and every particle of fat removed,
return it to the kettle to boil. When it boils hard stir in carefully
quarter of a cup of farina, do this slowly to prevent the farina from
forming lumps. Stir into the soup bowl the yolk of one egg, add a
teaspoon of cold water. Pour the soup into the bowl gradually and stir
constantly until all has been poured into the bowl. Serve at once.


GREEN KERN SOUP

Soak one-half cup of green kern in a bowl of water over night. Put on
two pounds of soup meat, add a carrot, an onion, a stalk of celery, a
sprig of parsley, one or two tomatoes, a potato, in fact any vegetable
you may happen to have at hand. Cover up closely and let it boil slowly
over a low heat three or four hours. Put the green kern on to boil in
water slightly salted, as it boils down keep adding soup stock from the
kettle of soup on the stove, always straining through a hair sieve,
until all has been used. Serve as it is or strain through a colander and
put pieces of toasted bread into the soup.

Another way of using the green kern is to grind it to a powder.


NOODLE SOUP

For six persons, select a piece of meat off the neck, about two and
one-half pounds; add three quarts of water, an onion, one celery root,
two carrots, a large potato, some parsley, three tomatoes and the
giblets of poultry. Cook in a closely covered kettle, letting the soup
simmer for four or five hours. Remove every bit of scum that rises.
Strain; add salt and remove every particle of fat; put in noodles; boil
about five minutes and serve at once. If allowed to stand it will become
thick.


MUSHROOM AND BARLEY SOUP

Take one quart of hot bouillon, add a quarter pound barley which has
been boiled in water; and one ounce of dried mushrooms which have been
thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley
and dill. Boil all these and when the vegetables are nearly tender,
remove from soup, add the meat from the bouillon, cut up in small
pieces, let soup come to a boil and serve.


OXTAIL SOUP

Wash two large oxtails and cut into pieces. Cut one onion fine and fry
in one tablespoon of drippings. When brown, add oxtails to brown, then
put into soup kettle with four quarts cold water. Add one tablespoon of
salt, one tablespoon of mixed herbs, four cloves, four peppercorns.
Simmer for three or four hours. Skim off fat, strain. Vegetables cut
into fancy shapes and boiled twenty minutes may be added.


GREEN PEA SOUP

Make your soup stock as usual, adding a pint of washed pea-pods to the
soup. Heat a tablespoon of drippings, put in the peas, with a little
chopped parsley, cover closely and let simmer; keep adding soup stock
when dry. When the peas are tender put into the strained soup. Season
with one teaspoon of salt and two teaspoons of sugar, add drop dumplings
to this soup before serving.


PIGEON SOUP

Make a beef soup, and an hour before wanted add a pigeon. Boil slowly,
with all kinds of vegetables, provided your patient is allowed to have
them. Strain, add the beaten yolk of an egg, salt to taste.


TURKEY SOUP

Cut up any bones or meat of cold turkey, and cook like soup made of
left-over chicken and chicken bones.


OKRA GUMBO SOUP (SOUTHERN)

Take one quart of ripe tomatoes, stew with one quart of okra, cut into
small rings. Put this on to boil with about two quarts or water and a
piece of soup meat (no bone), chop up an onion, a carrot and a sprig of
parsley, add this to the soup. Fricassee one chicken with some rice,
dish up with the soup, putting a piece of chicken and one tablespoon of
rice into each soup plate before adding the soup. Let the soup simmer
four or five hours; season with salt and pepper. A little corn and Lima
beans may be added; they should be cooked with the soup for several
hours. Cut the soup meat into small cubes and leave in the soup to
serve.


TCHORBA--TURKISH SOUP

Take one pound of meat, cover with water and boil till meat is tender.
Boil rice in another pan until it is creamy, when ready to serve, add
one beaten egg and juice of half a lemon.

Broken rice is best for this dish.


BARLEY SOUP

Take one cup of barley, two onions cut fine, one-half cup of carrots
diced, one teaspoon of salt, pepper to taste; add two quarts of water
and simmer two or three hours. When water has evaporated add soup; if
you are making fresh soup, keep adding the "top soup," strained, to the
barley and let boil until tender, one-half cup of celery root boiled
with the barley improves the flavor.


DRIED PEA SOUP

Soak one cup of picked and cleaned dried split peas in cold water over
night, drain, put on with two quarts cold water, a smoked beef-cheek or
any other smoked meat; let boil slowly but steadily four hours or more;
add one-half cup of celery, diced, one small onion cut fine, one
teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and
peas are tender. Remove meat when tender. Skim fat off the top of the
soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon
of flour and gradually the rest of the soup. Season to taste and serve
with the smoked meat, adding croutons.


LENTIL SOUP (LINZEN), No. 1

Soak two cups of lentils over night in cold water. Drain and add to a
sliced onion which has been browned in two tablespoons of drippings;
when these have been fried for five minutes, add three stalks of celery
cut in small pieces or some celery seed, pepper and salt to taste, and
two quarts of warm water, boil all these slowly, stirring occasionally
until the lentils are quite soft. Pass all through a sieve, return to
saucepan heat again and serve.


LENTIL SOUP, No. 2

Made same as Dried Pea Soup. One cup of strained tomatoes may be added
or small slices of sausage.


SOUR SOUP (FOR PURIM)

Take one pound of soup meat and two soup bones, put on to boil in
boiling water. Cut two leeks in slices like noodles, some cooked
tomatoes which have been cooled and strained, some cauliflower, two
tablespoons of sugar, a pinch sour salt, pepper and salt and let cook
steadily. When the soup is done thicken it with two egg yolks that have
been beaten up with a little salt and some cold water. Do not cook after
adding yolks of eggs.


TOMATO SOUP

Take a large soup bone or two pounds of soup meat, the latter preferred,
one or two onions, a few potatoes, a few carrots, a turnip, soup greens
and a can of tomatoes or a quart of fresh ones, cook two hours, and in
season add two ears of sweet corn grated. Season with salt and pepper.
Thicken with a tablespoon of flour, dissolved in cold water. A nice
addition to this soup is a handful of noodles cut into round disks with
a thimble.


VEAL SOUP

Boil a piece of veal, off the neck, and one or two veal bones in two
quarts of water, add a sprig of parsley, one onion, cut up into small
pieces. Strain and thicken with the yolks of two eggs slightly beaten
with a tablespoon of cold water. Season with salt and pepper to taste.


VEGETABLE SOUP

Take a small soup bone, cover with cold water. Cut one-half a cup each
of celery, carrots, and onion. Brown in fat, cooking five to ten
minutes; add one tablespoon of chopped parsley and one-half cup of
potatoes. Add to soup bone and cook one hour. Season with salt and
pepper. Remove bone and serve.


HOW TO MAKE CREAM SOUPS

Cream soups are all made by blending two tablespoons of butter with two
tablespoons of flour and then adding slowly one cup of cold milk or half
cream and milk. One cup for a thin soup or puree, to one quart of
liquid. More according to the thickness of soup desired. Any cooked
vegetable or fish may be added to the cream sauce. Less milk is used
when the water in which the vegetables are cooked is added.

Purees are made from vegetables or fish, forced through a strainer and
retained in soup, milk and seasonings. Generally thicker than cream
soup.

Use a double boiler in making cream sauces and the cream sauce
foundation for soups.

To warm over a thick soup it is best to put it in a double boiler. It
must not be covered. If one does not have a double boiler set soup
boiler in a pan of hot water over fire.

Cream soups and purees are so nutritious that with bread and butter,
they furnish a satisfactory meal.


CREAM OF ALMOND SOUP

Blanch, and grind or pound one-half pound almonds, let simmer slowly in
one pint of milk for five minutes. Melt one tablespoon of butter, blend
with one of flour. Do not allow to bubble. Add one cup of milk and
thicken slightly. Then add the almond mixture and simmer again until
creamy. Remove from fire and add one cup of cream. Season with salt and
pepper to taste. Cream may be whipped or left plain.


CREAM OF CELERY SOUP

Break three stalks of celery in one-inch pieces and pound in a mortar.
Cook in double boiler with one slice of onion and three cups of milk for
twenty minutes. Remove onion, heat two tablespoons of butter, add two
tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of
salt; first two-thirds of a cup, and gradually the rest of the celery
broth, add one cup of cream; cook until smooth and serve at once.


CREAM OF ASPARAGUS SOUP

Proceed as with cream of celery soup, substituting one-half bundle of
fresh asparagus or an equal amount of canned for the stalk of celery.
Or, the tips of a bundle of asparagus may be cut off for table use and
the remainder used for soup. In either case the asparagus will be better
if mashed through a colander, thus removing the woody portions.


CREAM OF CAULIFLOWER SOUP

Take a solid head of cauliflower, scald it to take away the strong
taste; separate the flowers and proceed as with cream of celery soup.


CREAM OF CORN SOUP