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The International Jewish Cook Book by Florence Kreisler Greenbaum

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





PARVE, COOKIE AND PIE DOUGH

Sift into a mixing-bowl one and one-half cups of flour and one-half
teaspoon of baking-powder. Make a depression in the centre; into this
pour a generous half cup of oil and an exact half cup of very cold (or
ice) water; add pinch of salt, mix quickly with a fork, divide in two
portions; do not knead, but roll on a well-floured board, spread on
pans, fill and bake at once in a quick oven.

No failure is possible if the formula is accurately followed and these
things observed; ingredients cold, no kneading or re-rolling; dough must
not stand, but the whole process must be completed as rapidly as
possible.

Do not pinch or crimp the edge of this or any other pie. To do so makes
a hard edge that no one cares to eat. Instead, trim the edges in the
usual way, then place the palms of the hand on opposite sides of the pie
and raise the dough until the edges stand straight up. This prevents
all leakage and the crust is tender to the last morsel.


TARTLETS

Roll puff paste one-eighth of an inch thick; cut it into squares; turn
the points together into the middle and press slightly to make them
stay. Bake until thoroughly done; place a spoonful of jam in the centre
of each; cover the jam with meringue and brown the meringue in a quick
oven.

By brushing the top of the paste with beaten egg, diluted with one
teaspoon of water, a glazed appearance may be obtained.


BANBURY TARTS

Cut one cup of seeded muscatel raisins and one cup of nuts in small
pieces, add one cup of sugar, one well-beaten egg, one tablespoon of
water, the juice and grated rind of one lemon. Mix well. Line patty-pans
with pie dough, fill with mixture and bake until crust is brown.


FRUIT TARTLETS

If canned fruit is used, take a large can of any kind of fruit, drain
all the syrup off and put in a saucepan with an equal quantity of sugar.
Cook until it forms a syrup, then pour in the fruit, which has been
stoned (if necessary), and cook until the whole is a syrupy mass.

If fresh fruit is used, put on two parts of sugar to one of water and
cook until syrupy, then add the fruit, which has been peeled, sliced and
stoned, and cook until the whole is a thick, syrupy mass.

Line the patty cases or plain muffin rings with the puff paste. Put a
spoonful or two of the fruit in each one and bake a nice brown. Peaches,
white cherries, Malaga grapes, huckleberries and apples make nice
tartlets.

One large can California fruit fills twelve tartlets.


APPLE FLADEN (HUNGARIAN)

Rub together on a pastry-board one-half pound of sweet butter with one
pound (four cups sifted) of flour, add four tablespoons of powdered
sugar, a little salt, four egg yolks and moisten with one-half cup of
sour cream; cover and set aside in the ice-box for one-half hour. Take
two pounds of sour apples, peel, cut fine, mix with one-half cup of
light-colored raisins, sugar and cinnamon to taste. Cut the dough in two
pieces, roll out one piece and place on greased baking-pan, spread over
this four tablespoons of bread crumbs and the chopped sugared apples,
roll out the other half of dough, place on top and spread with white of
one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot
oven.


LINSER TART

Make a dough of one-half pound each of flour, sugar and almonds that are
grated with peel on, two eggs, a little allspice, a little citron, pinch
of salt. Flavor with brandy. Take a little more than half, roll it out
and line a pie-pan, put strawberry jam on and then cut rest of dough in
strips and cover the same as you would prune pie. Brush these strips
with yolk of egg and bake in moderate oven.


MACAROON TARTS

Line a gem or muffin-pan with rich pie dough; half fill each tart with
any desired preserve, and bake in a quick oven. Beat the whites of three
eggs to a stiff froth and add one-half pound of powdered sugar and stir
about ten minutes or until very light, and gradually one-half pound of
grated almonds. Divide this macaroon paste into equal portions. Roll and
shape into strips, dusting hands with powdered sugar in place of flour.
Place these strips on the baked tarts in parallel rows to cross each
other diagonally. Return to oven and bake in a slow oven about fifteen
minutes. Let remain in pans until almost cold.


LEMON TART (FLEISCHIG)

Make a rich crust and bake in small spring form. Beat three whole eggs
and yolks of three very light with one cup of sugar. Add juice of three
lemons and grated rind of one, and juice of one orange. Put whole on
stove and stir until it comes to a boil. Put on baked crust, spread a
meringue made of the remaining three whites and three tablespoons of
sugar on top, and put in oven to brown. May be used as a filling for
tartlets.


VIENNA PASTRY FOR KIPFEL

Take one-half pound of pot cheese and one-half pound of butter and two
cups of flour sifted four times, add a pinch of salt and work these
ingredients into a dough; make thirty small balls of it and put on a
platter on the ice overnight. In the morning roll each ball separately
into two-inch squares. These squares may be filled with, a teaspoon of
jelly put in the centre and the squares folded over like an envelop; or
fill them with one-half pound of walnuts, ground; one-half cup of sugar
and moisten with a little hot milk. Roll and twist into shape. Brush
with beaten egg and bake in a moderately hot oven.


CHEESE STRAWS

One-half cup of flour, two tablespoons of butter, four tablespoons of
grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water
to moisten. Mix as little as possible. Roll out about a quarter of an
inch thick and cut into long, narrow strips. Shake a little more cheese
on top and bake in hot oven. This is also an excellent pie crust for one
pie, omitting pepper and cheese.

Serve cheese straws with salads.


LAMPLICH

Make a mince-meat by chopping finely eight medium-sized apples, one-half
pound each of raisins, currants and sugar, a little citron peel, two or
three cloves and one teaspoon of powdered cinnamon.

Cut some good puff paste into little triangles and fill with the mince,
turning the corners of the paste over it so as to make little puffs.
Place these closely together and on a buttered baking-dish until it is
full. Now mix two tablespoons of melted butter with one teacup of thick
syrup flavored with essence of lemon, and pour it over the puffs. Bake
until done in a rather slow oven.


MIRLITIOUS

Pound and sift six macaroons; add one tablespoon of grated chocolate and
one pint of hot milk. Let stand ten minutes, and then add yolks of three
eggs well beaten, one tablespoon of sugar, one teaspoon of vanilla. Line
patty-tins with puff paste; fill with the mixture and bake twenty
minutes.


APPLE PIE, No. 1

Pare, core and slice four apples. Line a pie-plate with plain pastry.
Sprinkle with bread crumbs. Lay in the apples, sprinkle with one-half
cup of sugar, flavor with cinnamon, nutmeg or lemon juice or two
tablespoons of water if apples are not juicy. Cover with upper crust,
slash and prick and bake in moderate oven until the crust is brown and
the fruit is soft.


APPLE PIE, No. 2

Put in saucepan one-half cup of sugar and one-fourth cup of water, let
it boil a few minutes, then lay in five large apples or six small ones,
which have previously been peeled and quartered; cover with a lid and
steam until tender but not broken. Line pie-plate with rich milchig
pastry, lay on the apples, sprinkle with sugar and cinnamon and bits of
butter drop a few drops of syrup over all and bake.


INDIVIDUAL APPLE DUMPLINGS

Butter six muffin rings and set them on a shallow agate pan which has
been well buttered. Fill the rings with sliced apples. Make a dough of
one and one-half cups of pastry flour sifted several times with one-half
teaspoon of salt and three level teaspoons of baking-powder. Chop into
the dry ingredients one-fourth of a cup of shortening, gradually add
three-fourths of a cup of milk or water. Drop the dough on the apples on
the rings. Let bake about twenty minutes. With a spatula remove each
dumpling from the ring, place on dish with the crust side down. Serve
with cream and sugar, hard sauce or with a fruit sauce.


WHIPPED CREAM PIE

Make a crust as rich as possible and line a deep tin. Bake quickly in a
hot oven and spread it with a layer of jelly or jam. Next whip one cup
of sweet cream until it is thick. Set the cream in a bowl of ice while
whipping. Sweeten slightly and flavor with vanilla, spread this over the
pie and put in a cool place until wanted.


GRATED APPLE PIE

Line a pie-plate with a rich puff paste. Pare and grate four or five
large tart apples into a bowl into which you have stirred the yolks of
two eggs with about half a cup of sugar. Add a few raisins, a few
currants, a few pounded almonds, a pinch of ground cinnamon, and the
grated peel of a lemon. Have no top crust. Bake in a quick oven. In the
meantime, make a meringue of the whites of the eggs by beating them to a
very stiff froth and add about three tablespoons of pulverized sugar.
Spread this over the pie when baked and set back in the oven until
brown. Eat cold.


APPLE CUSTARD PIE

Line your pie-plates with a rich crust. Slice apples thin, half fill
your plates and pour over them a custard made of four eggs and two cups
of milk, sweetened and seasoned to taste.


CHERRY PIE, No. 1

Line a pie-plate with rich paste, sprinkle cornstarch lightly over the
bottom crust and fill with cherries and regulate the quantity of sugar
you scatter over them by their sweetness. Bake with an upper crust,
secure the edges well by pinching firmly together. Eat cold.


CHERRY PIE, No. 2

Pick the stems out of your cherries and put them in an earthen crock,
then set them in the oven until they get hot. Take them out and seed
them. Make tarts with or without tops and sugar to your taste. The
heating of the fruit gives the flavor of the seed, which is very rich,
but the seeding of them while hot is not a delightful job. Made this way
they need no water for juice.


SNOWBALLS

Pare and core nice large baking apples, fill the holes with some
preserves or jam, roil the apples in sugar and cover with a rich pie
crust and bake. When done, cover with a boiled icing and set back in the
oven, leaving both doors open to let the icing dry.


BLACKBERRY AND CURRANT PIE

When ready to make the pie, mix as much fruit in a bowl as required,
sweeten, stirring the sugar through the berries and currants lightly
with a spoon. Dust in a little flour and stir it through the fruit. Cut
one of the pieces of pastry in halves, dust the pastry-board with flour
and roll the lump of pastry out very thin, cover the pie-plate, a big
deep one, with the pastry, trim off the edges with a knife, cutting from
you. Fill the dish with the fruit, dust the surface well with flour.
Roll out the other piece for the top crust, fold it over the rolling
pin, cut a few gashes in it for a steam vent.

Carefully put on the top crust, trim it well about the edge of the
pie-plate. Press it closely together with the end of your thumb or with
a pastry knife and stand the pie in a moderate oven and bake till the
surface is a delicate brown. Then remove the pie and let it stand until
it is cool.

The top crust may be made lattice fashion by cutting the pastry in
strips, but it will not be as good as between two closed crusts.


CUSTARD PIE

Line the pie-plate with a rich crust. Beat up four eggs light with
one-half cup of sugar, a pinch of salt, one pint of milk and grated
nutmeg or grated lemon peel, and pour in shell and bake in slow oven.


CREAM PIE

First line a pie-plate with puff paste and bake, and then make a cream
of the yolks of four eggs, a little more than a pint of milk, one
tablespoon of cornstarch and four tablespoons of sugar, and flavor with
two teaspoons of vanilla. Pour on crust and bake; beat up the whites
with two tablespoons of powdered sugar and half a teaspoon of cream of
tartar. Spread on top of pie and set back in the oven until baked a
light brown.


COCOANUT PIE

Line a pie-plate with puff paste and fill with the following custard:
Butter size of an egg, creamed with one cup of granulated sugar, one
tablespoon of flour, three-fourths cup of grated cocoanut, one
tablespoon of milk, vanilla, pinch of salt, and the beaten whites of
three eggs.


COCOANUT LEMON PIE

Beat the yolks of six eggs and one cup of sugar until very light,
squeeze in the juice of three lemons and the rind of two of them, stir
well, then add one-half of a cocoanut grated, and lastly add the whites
of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich
pastry, sprinkle a little flour over it, pour in the lemon mixture and
bake. This makes one pie in deep pie-plate.


LEMON PIE, No. 1

Cover the reverse side of a deep pie-plate with a rich puff paste, and
bake a light brown. Remove from the oven until the filling is prepared.
Take a large juicy lemon, grate and peel and squeeze out every drop of
juice. Now take the lemon and put it into a cup of boiling water to
extract every particle of juice. Put the cup of water on to boil with
the lemon juice and grated peel, and a cup of sugar; beat up the yolks
of four eggs very light and add to this gradually the boiling lemon
juice. Return to the kettle and boil. Then wet a teaspoon of cornstarch
with a very little cold water, and add also a teaspoon of butter and
when the boiling mixture has thickened remove from the fire and let it
cool. Beat up the whites of the eggs to a very stiff froth, add half of
the froth to the lemon mixture and reserve the other half for the top of
the pie. Bake the lemon cream in the baked pie-crust. Add a few
tablespoons of powdered sugar and half a teaspoon of cream of tartar to
the remaining beaten whites. If you desire to have the meringue extra
thick, add the whites of one or more eggs. When the pie is baked take
from the oven just long enough to spread the meringue over the top, and
set back for two or three minutes, leaving the oven doors open just the
least bit, so as not to have it brown too quickly.


LEMON PIE, No. 2

Line a deep pie-plate with nice crust, then prepare a filling as
follows: After removing the crust from two slices of bread about two
inches thick, pour over it one cup of boiling water; add one
dessertspoon of butler, and beat until the bread is well soaked and
smooth; then add the juice and rind of one lemon, one cup of sugar, the
yolks of two eggs, well beaten, and a little salt; mix well; fill pie
with mixture and bake in hot oven until firm. Beat white of two eggs to
a stiff froth, add four tablespoons of powdered sugar and spread on top
and brown.


MOCK MINCE PIE

Pare, core, and chop fine eight tart apples. Add one cup of seedless
raisins, one-half cup of currants, one ounce of chopped citron, one-half
teaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt
and grated nutmeg. Pour over whole one tablespoon of brandy, and juice
and rind of one lemon. Line bottom and sides of plate with crust, fill
in with mixture, and put strips of dough across.


MINCE PIE

Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half
pound chopped suet, shredded very fine, and all gristle removed. Mix in
a bowl two pounds of seeded raisins, two pounds of currants, one-half
pound of citron, chopped very fine. Two tablespoons of cinnamon, two
tablespoons of mace, one grated nutmeg, one tablespoon of cloves,
allspice, and salt. Mix this with meat and suet. Then take two cups of
white wine, two and one-half pounds of brown sugar. Let stand. Chop fine
four apples, and add meat to fruits. Then mix wine with whole, stir
well, and put up in small stone jars. This will keep all winter in a
cool place. Let stand at least two days before using. Line pie-plates
with a rich crust, fill with mince meat mixture, put a rich paste crust
on top, or strips if preferred, prick slightly and bake. Serve warm, not
hot.


PUMPKIN PIE

Press through a sieve one pint of stewed pumpkin, add four eggs and a
scant cup of sugar. Beat yolks and sugar together until very thick and
add one pint of milk to the beaten eggs. Then add the pressed pumpkin,
one-half teaspoon of cinnamon, less than one-half teaspoon of mace and
grated nutmeg. Stir the stiffly-beaten whites in last. Bake in a very
rich crust without cover.


GRAPE PIE

Squeeze out the pulps and put them in one vessel, the skins into
another. Then simmer the pulp a little and press it through a colander
to separate the seeds. Then put the skins and pulps together and they
are ready for the pies.


HUCKLEBERRY PIE

Line a pie-plate with rich pastry. Pick, clean and wash one pint of
huckleberries, drain and lay them thickly on the crust. Sprinkle thickly
with sugar, lightly with cinnamon, and drop bits of butter over the top.
Bake a nice even brown.


PEACH CREAM TARTS

One cup of butter, and a little salt; cut through just enough flour to
thoroughly mix, a cup of ice-water, one whole egg and the yolks of two
eggs mixed with a tablespoon of brown sugar. Add to the flour in which
you have previously sifted two teaspoons of baking-powder. Handle the
dough as little as possible in mixing. Bake in round rings in a hot oven
until a light brown. When baked, sift pulverized sugar over the top and
fill the hollow centre with a compote of peaches. Heap whipped cream or
ice-cream on top of each one, the latter being preferable.


MOCK CHERRY PIE

Cover the bottom of pie-plate with rich crust; reserve enough for upper
crust. For filling use two cups of cranberries, cut in halves; one cup
of raisins, cut in pieces; two cups of sugar, butter the size of walnut.
Dredge with flour, sprinkle with water. Bake thirty minutes in a
moderate oven.


PEACH CREAM PIE

Line a pie-plate with a rich crust and bake, then fill with a layer of
sweetened grated peaches which have had a few pounded peach kernels
added to them. Whip one cup of rich cream, sweeten and flavor and spread
over the peaches. Set in ice-chest until wanted.


PEACH PIE, No. 1

Line a pie-plate with a rich pie-crust, cover thickly with peaches that
have been pared and sliced fine (canned peaches may be used when others
are not to be had), adding; sugar and cover with strips of dough; bake
quickly.


PEACH PIE, No. 2

Pare, stone, and slice the peaches. Line a deep pie-plate with a rich
paste, sprinkle a little flour over the bottom crust and lay in your
fruit, sprinkle sugar liberally over them in proportion to their
sweetness. Add a few peach kernels, pounded fine, to each pie and bake
with crossbars of paste across the top. If you want it extra fine, with
the whites of three eggs to a stiff froth and sweeten with about four
tablespoons of pulverized sugar, adding one-fourth of a teaspoon of
cream tartar, spread over the pie and return to the oven until the
meringue is set. Eat cold.


PINEAPPLE PIE, No. 1

Line your pie-plate with a rich paste, slice pineapples as thin as
possible, sprinkle sugar over them abundantly and put flakes of sugar
here and there. Cover and bake.

You may make pineapple pies according to any of the plain apple pie
recipes.


PINEAPPLE PIE, No. 2

Pare and core the pineapple and cut into small slices and sprinkle
abundantly with sugar and set it away in a covered dish to draw enough
juice to stew the pineapple in. Bake two shells on perforated pie-plates
of a rich pie dough. When the pineapple is stewed soft enough to mash,
mash it and set it away to cool. When the crust is baked and cool whip
half a pint of sweet cream and mix with the pineapple and fill in the
baked shell.


PRUNE AND RAISIN PIE

Use one-half pound of prunes, cooked until soft enough to remove the
stones. Mash with a fork and add the juice in which they have been
cooked; one-half cup of raisins, cooked in a little water for a few
minutes until soft; add to the prune mixture with one-half cup of sugar;
a little ground clove or lemon juice improves the flavor. Bake with two
crusts.


PRUNE PIE

Make a rich pie paste. After the paste is rolled out thin and the
pie-plate lined with it, put in a layer of prunes that have been stewed
the day before, with the addition of several slices of lemon and no
sugar.

Split the prunes in halves and remove the pits before laying them on the
pie crust.

After the first layer is in sprinkle it well with sugar, then pour over
the sugar three or four tablespoons of the prune juice and dust the
surface lightly with flour.

Repeat this process till there are three layers, then cut enough of the
paste in strips to cover the top of the fruit with a lattice crust and
bake the pie in a rather quick oven.

Few pies can excel this in daintiness of flavor.


PLUM PIE

Select large purple plums, about fifteen plums for a good-sized pie; cut
them in halves, remove the kernels and dip each half in flour. Line your
pie-tin with a rich paste and lay in the plums, close together, and
sprinkle thickly with a whole cup of sugar. Lay strips of paste across
the top, into bars, also a strip around the rim, and press all around
the edge with a pointed knife or fork, which will make a fancy border.
Sift powdered sugar on top. Damson pie is made in the same way. Eat
cold.


RHUBARB PIE

Make a very rich crust, and over the bottom layer sprinkle a large
tablespoon of sugar and a good teaspoon of flour. Fill half-full of
rhubarb that has been cut up, scatter in one-fourth cup of strawberries
or raspberries, sprinkle with more sugar and flour, and then proceed as
before. Over the top dot bits of butter and another dusting of flour.
Use a good cup of sugar to a pie. Pinch the crusts together well after
wetting them, to prevent the juice, which should be so thick that it
does not soak through the lower crust at all, from cooking out.


STRAWBERRY PIE

Make a rich fleischig pie-crust and bake on the reverse side of pie-pan.
Pick a quart of berries, wash and drain, then sugar. Take the yolks of
four eggs beaten well with one-half cup of sugar and stir the beaten
whites gently into this mixture. Pour over strawberries. Put in
pie-crust and bake until brown. This mixture with most all fruit pies
will be found delicious.


SWEET POTATO PIE

Measure one cup of mashed, boiled sweet potatoes. Thin with one pint of
sweet milk. Beat three whole eggs very light with one-half cup of sugar.
Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one
teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line
pie-plate with crust, fill with mixture, and bake in quick oven.


VINEGAR PIE

Line a pie-plate with a rich crust and fill with the following mixture:
One cup of vinegar, two of water and two cups of sugar, boil; add a lump
of butter and enough cornstarch to thicken; flavor with lemon essence
and put in a shell and bake.


MOHNTORTE

Line a form with a rich puff paste, fill with half a pound of white mohn
(poppy seed) which has been previously soaked in milk and then ground.
Add a quarter of a pound of sugar and the yolks of six eggs; stir all
together in one direction until quite thick. Then stir the beaten
whites, to which add two ounces of sifted flour and a quarter of a pound
of melted butter. Fill and bake. When done, frost either with vanilla or
rose frosting.


RAISIN PIE

Line pie pan with rounds of rich pastry, fill with same mixture as for
"Banbury Tarts"; cover with a round of pastry and bake a light brown.


RAISIN AND RHUBARB PIE

Chop one cup of rhubarb and one cup of raisins together, add two
tablespoons of melted butter or chicken fat, grated rind and juice of
one lemon, one cup of sugar, one well beaten egg, one-quarter cup of
bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients
thoroughly. Bake between two rounds of pastry. Canned rhubarb may be
used.




*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.


FILLED BUTTER CAKES (DUTCH STUFFED MONKEYS)

Make a paste by working three-fourths pound of butter into one pound of
flour, with three-fourths pound of light brown sugar, one egg, one
teaspoon of cinnamon, and a pinch of salt.

Next mix one-half pound of finely chopped citron peel with one-half
pound of ground almonds, and three ounces of butter. Then flavor with
one-half teaspoon of vanilla and bind with the yolks of two eggs.

Roll out the dough and divide into two parts. Place one-half on a
well-buttered flat pan and spread the mixture over it and cover with the
other half of the paste. Brush with beaten egg, sprinkle with poppy seed
and bake in a moderately quick oven for one-half hour. When done let
cool and then cut into square or oblong pieces.