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The International Jewish Cook Book by Florence Kreisler Greenbaum

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




The butter cakes may be made of one layer of dough sprinkled with citron
and almonds and some poppy seed.


SUGAR COOKIES

In a mixing bowl put a cup of sweet butter and two cups of granulated
sugar; beat these ingredients to a cream, then add three eggs, grated
lemon rind, and four tablespoons of brandy. Beat the added ingredients
thoroughly with the others till the mixture is smooth and creamy. Sift
three cups of flour in a big bowl with a teaspoon of salt and three
teaspoons of baking-powder; stir this a little at a time in the bowl
with the other ingredients, until the mixture is a light dough, just
stiff enough to roll out. If there is not enough flour, sift more in to
make the dough the desired stiffness; then dust the pastry board well
with flour, put part of the dough on the board, toss it lightly with
your hands from side to side till the dough is covered with flour. Then
dust the rolling-pin well with flour and roll the dough very thin; cut
it in shapes with a cookie cutter, lift each cookie up carefully with a
pancake turner, slip them quickly in a big baking-pan, the inside of
which has been well rubbed with flour, and bake them in a moderate oven
till light brown.

Just a moment before taking the pan out of the oven sprinkle the surface
of the cookies lightly with granulated sugar. When a little cool take
the cookies out of the pan with the pancake turner and lay them on a big
platter. When they are cold put the cookies in a stone crock.

It is a good plan to have two or three baking-pans so, while one panful
is baking, another may be filled and be ready to put in the oven when
the other is removed. Only put enough dough on the pastry board at a
time to roll out nicely on it.


OLD-FASHIONED HAMBURGER COOKIES

Take one pound of butter one pound of sugar, yolks of six eggs,
hard-boiled, and flour enough to make a dough that is not too stiff.

Dissolve three cents worth of ammonia (hartshorn) in scalded milk. Place
the ammonia in a large bowl and pour one cup of scalding milk over it.
After this has cooled add it to the dough with one-half cup of cold
milk. Flavor to taste. Flour the pans and the cookie dough. Roll and
proceed as with sugar cookies.


MOTHER'S DELICIOUS COOKIES (MERBER KUCHEN)

Take ten boiled eggs and two raw ones, one pound of best butter, half a
pound of almonds, one lemon, some cinnamon one wineglass of brandy, one
pound of pulverized sugar and about one pound and a half of flour. This
quantity makes one hundred cookies, and like fruit cake, age improves
them, in other words, the older the better. Now to begin with: Set a
dish of boiling water on the stove, when it boils hard, break the eggs
carefully, one at a time, dropping the whites in a deep porcelain dish,
and set away in a cool place. Take each yolk as you break the egg and
put it in a half shell, and lay it in the boiling water until you have
ten boiling. When boiled hard take them up and lay them on a plate to
cool. In the meantime, cream the butter with a pound of pulverized
sugar, add the grated peel of a lemon, a teaspoon of cinnamon and half
of the almonds, which have been blanched and pounded or grated (reserve
the other half for the top of the cookies, which should not be grated,
but pounded). Add the hard-boiled yolks, which must be grated, and the
two raw eggs, sift in the flour, and add the brandy. Beat up the whites
of the twelve eggs very stiff, add half to the dough, reserving the
other half, but do not make the dough stiff, as it should be so rich
that you can hardly handle it. Flour the baking-board well, roll out
about an eighth of an inch thick. Now spread with the reserved whites of
eggs, reserving half again, as you will have to roll out at least twice
on a large baking-board. Sprinkle well with the pounded almonds after
you have spread the beaten whites of the eggs on top, also sugar and
cinnamon. Cut with a cookie-cutter. Have at least five large pans
greased ready to receive them. See that you have a good fire. Time to
bake, five to ten minutes. Pack them away when cold in a stone jar or
tin cake-box. These cookies will keep a long time.


VANILLA COOKIES

Rub one cup of butter and one cup of sugar to a cream; add two eggs and
two level teaspoons of baking-powder, flour enough to make a dough.
Flavor with vanilla, roll very thin, spread with beaten white of egg and
sugar. Proceed as for sugar cookies.


OLD-FASHIONED MOLASSES COOKIES

Put in a mixing bowl one generous cup of butter which has stood in a
warm place until quite soft; add two cups of New Orleans molasses; whip
these ingredients to a foam; then add two teaspoons of powdered ginger,
one teaspoon of powdered cinnamon and grate in half a large nutmeg; stir
these spices well through the mixture; then dissolve two teaspoons of
baking-soda in half a cup of hot water; stir it through the mixture, and
last, stir in enough sifted flour to make a light dough just stiff
enough to roll out.

Dust the pastry board well with flour and rub the rolling-pin well with
flour; then flour the hands well, take out some of the dough, put it on
the pastry board, quickly roll it out to the thickness of a quarter of
an inch; cut the dough out with a round cutter, with or without
scallops, and put them in well-floured baking-pans and bake in a slow
oven till a golden brown.


SOUR MILK COOKIES

Take one cup of butter, one cup of sugar, two or three eggs, and
two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a
little hot water; add part of it at a time to the milk until it foams as
you stir it. Be careful not to get in too much. Mix up soft only using
flour sufficient to roll out thin. A teaspoon of cardamom seed may be
sprinkled into the dough.


HUNGARIAN ALMOND COOKIES

Scant one-quarter of a pound of almonds, blanched and grated; scant
one-half pound of sweet butter; not quite three-quarters of a pound of
flour; a little sugar and a pinch of salt, and two yolks. Mix this well,
pound the dough well with the rolling-pin, then roll out not too thin.
Bake.


NUTMEG CAKES (PFEFFERNUESSE)

Sift one pound of flour and one pound of pulverized sugar into a large
bowl, four eggs, a piece of citron grated or chopped very fine, also the
peel of a lemon, one whole nutmeg grated, one tablespoon of ground
cinnamon, one-half teaspoon of ground cloves, and half a teaspoon of
allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon of
baking-powder in with the flour. Work into little balls as large as
hickory nuts with buttered or floured hands. Bake on waxed or buttered
tins, an inch apart.


ANISE SEED COOKIES (SPRINGELE)

Four eggs, not separated, but thoroughly beaten, then add one and
one-half cups of granulated sugar, and beat for thirty minutes; add two
heaping cups of flour and fourteen drops of anise seed oil; drop from a
teaspoon on well-buttered pans, and bake in a moderate oven. It will
improve them to let them stand from two to three hours in the pans
before baking.


CARDAMOM COOKIES

Boil six eggs hard. When cold shell and grate the yolks (reserve the
whites for salads or to garnish vegetables), add one-half pound of
sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir
in one-half pound of butter which has been worked to a cream. Sift in as
much flour as you think will allow you to roll out the dough; take as
little as possible, a little over half a pound, and flour the board
very thick. Put in about two cents worth of cardamom seed and a little
rosewater. Cut out with a fancy cake-cutter and brush with beaten egg.
Sprinkle pounded almonds and sugar on top.


PURIM CAKES

Take two cups of flour, one tablespoon of sugar, add four eggs and two
tablespoons of oil; knead all these together, roll out not very thin,
cut in squares, close two sides, prick with a fork so they will not
blister; put on tins and bake well. Then take one pound of honey, boil,
and put the squares in this and let boil a bit; then drop in one-quarter
pound of poppy seeds and put back on fire. When nice and brown sprinkle
with a little cold water, take off and put on another dish so they do
not stick to each other.


PARVE COOKIES

To one pound of flour take one teaspoon of baking-powder, four eggs,
one-quarter pound of poppy seeds, three tablespoons of oil, two pounds
of sugar and a little salt; knead not too stiff and put on tins and bake
in hot oven till a nice brown. (Do not let burn.)


TEIGLECH

Mix one pound of flour, one teaspoon of baking-powder, three tablespoons
of oil, and four eggs; knead very well. Roll out in strips three inches
long, place on tins and bake. Take a pound of chopped nuts, one-half
pound of honey, and one-half pound of sugar; mix thoroughly with wooden
spoon and boil with the cakes until brown. Take off the stove; wet with
cold water, spread out on board. When cold, pat with the hands to make
thin and sprinkle with dry ginger.


HONEY CORN CAKES

Boil one pound of pure honey. Take one pound of cornmeal mixed with a
little ground allspice, cloves, and pepper, add the boiled honey, make a
loose batter, add one wineglass of brandy; mix all, and cool. Wet the
hands with cold water, take pieces of the dough and knead until the
dough comes clear from the hand; afterwards knead with white flour so it
is not too hard; add one pound of chopped nuts, sprinkle flour on tins,
spread dough, not too thin; leave the stove door open till it raises;
then close door, and when done take out. Spread with brandy and cut in
thin slices.


CROQUANTE CAKES (SMALL CAKES)

Blanch and cut in halves three-fourths pound of shelled almonds, and
slice one-half pound of citron; mix well together and roll in a little
flour; add to them three-fourths pound of sugar, then six eggs well
beaten, and last the rest of the flour (three-fourths pound). Butter
shallow pans, and put in the mixture about two inches thick; after it is
baked in a quick oven slice cake in strips three-fourths of an inch wide
and turn each piece. Put back in oven and bake a little longer. When
cold put away in tin box.


KINDEL

Two pounds of soup fat rendered a day or two before using, three pints
of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one
teaspoon of baking-powder, two teaspoons of vanilla, flour. Knead well,
add enough beer to be able to roll. Let it stand two hours.

Roll, cut in long strips three inches wide. Fill with the following: One
and one-half cups of brown sugar, two tablespoons of honey, two pounds
of walnuts chopped fine, one pound of stewed prunes chopped fine, two
cups of sponge cake crumbs, juice of one lemon, spices to taste, few
raisins and currants, and a little citron chopped fine; add a little
wine, a little chicken schmalz; heat a few minutes. You may use up
remnants of jellies, jams, marmalades, etc. Put plenty of filling in
centre of strips, fold over, with a round stick (use a wooden spoon),
press the dough firmly three inches apart, then with a knife cut them
apart. They will be the shape of the fig bars you buy. Grease the pan
and the top of cakes, and bake in moderate oven. They will keep--the
longer the better.


ALMOND MACAROONS, No. 1

Blanch half a pound of almonds, pound in mortar to a smooth paste, add
one pound of pulverized sugar and the beaten whites of four eggs, and
work the paste well together with the back of a spoon. Dip your hands in
water and roll the mixture into balls the size of a hickory nut and lay
on buttered or waxed paper an inch apart. When done, dip your hands in
water and pass gently over the macaroons, making the surface smooth and
shiny. Set in a cool oven three-quarters of an hour.


ALMOND MACAROONS, No. 2

Prepare the almonds by blanching them in boiling water. Strip them of
the skins and lay them on a clean towel to dry. Grate or pound one-half
pound of almonds, beat the whites of five eggs to a stiff, very stiff
froth; stir in gradually three-quarters of a pound of pulverized sugar
(use confectioner's sugar if you can get it), and then add the pounded
almonds, to which add a tablespoon of rosewater or a teaspoon of essence
of bitter almonds. Line a broad baking-pan with buttered or waxed paper
and drop upon this half a teaspoon of the mixture at a time, allowing
room enough to prevent their running together. Sift powdered sugar over
them and bake in a quick oven to a delicate brown. If the mixture has
been well beaten they will not run. Try one on a piece of paper before
you venture to bake them all. If it runs add a little more sugar.


ALMOND MACAROONS WITH FIGS

Beat stiff the whites of three eggs, add one-half pound of sugar, and
one-half pound of finely cut figs, one-half pound of either blanched
almonds cut into long slices, or cut up walnuts. Heat a large pan, pass
ironing-wax over surface, lay in waxed paper, and drop spoonfuls of
mixture on paper, same distance apart. Bake very slowly in very moderate
oven. Remove and let cool; then take paper out with the macaroons, turn
over and place hot cloths on wrong; side, when cakes will drop off.


ALMOND STICKS--FLEISCHIG

Take one-half glass of fat, two eggs, four cups of flour, two teaspoons
of baking-powder, one cup of water, one-half cup of sugar; knead
lightly, and roll out not too thin. Two cups of sugar, mix with two
teaspoons of cinnamon; one-half pound of grated almonds, one-half pound
of small raisins (washed). Reserve one-half of the sugar and cinnamon,
the nuts and raisins; brush the dough with melted fat and sprinkle with
almonds and sugar. Put a little of the almond and raisin mixture around
the edge and roll around twice. Cut in small pieces, brush every piece
with fat, and roll in the sugar and almonds which has been reserved for
this purpose. Place in greased pan and bake in hot oven.


ALMOND STICKS

Grind two cups of almonds and reserve one-quarter cup each of sugar and
nuts, and an egg yolk for decorating. Cream one cup of butter, add
three-fourths cup of sugar, then two whole eggs, almonds and two cups of
flour. Roll thin and cut in strips or squares, with fluted cookie
cutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and
bake in medium oven.


PLAIN WAFERS

Sift one cup of flour and one teaspoon of salt together. Chop in one
tablespoon of butter, and add milk to make a very stiff dough; chop
thoroughly and knead until smooth; make into small balls and roll each
one into a thin wafer. Place in shallow greased and floured pans and
bake in a hot oven until they puff and are brown.


POPPY SEED COOKIES (MOHN PLAETZCHEN)

Take an equal quantity of flour, sugar and butter, and mix it well by
rubbing with the hollow of the hands until small grains are formed. Then
add one cup of poppy seed, two eggs, and enough Rhine wine to hold the
dough together. Roll out the dough on a well-floured board, about half a
finger in thickness, cut into any shape desired.


CARAWAY SEED COOKIES

Beat three-quarters of a pound of butter and a pound of sugar to a
cream; add three eggs, one saltspoon of salt, a gill of caraway seeds
and a teaspoon of powdered mace, stirring all well together to a cream;
then pour in a cup of sour milk in which a level teaspoon of baking-soda
is stirred.

Hold the cup over the mixing bowl while stirring in the soda, as it will
foam over the cup. Last of all stir in enough sifted flour to make a
light dough, stiff enough to roll thin. Roll on a pastry board well
dusted with flour. Cut in round shapes and place in baking-tins well
rubbed with flour.

Sprinkle a little sugar over the cookies and bake them in a moderate
oven till a light brown. When cool, carefully lift the cookies from the
pans with a pancake turner.


CITRON COOKIES

Take one-half cup of butter and one cup and a half of sugar, and rub to
a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of
citron, cut up very fine, one teaspoon of allspice and one of cloves.
Sift one heaping teaspoon of baking-powder into enough flour to thicken.
Make stiffer than ordinary cup cake dough; flavor to suit taste, and
drop on large tins with a teaspoon. Grease the pans, and bake in a
quick oven. The best plan is to try one on a plate. If the dough runs
too much add more flour.


GINGER WAFERS

Take one cup of butter, one cup of sugar, one cup of molasses, half a
cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger,
and flour enough to make a dough stiff enough to roll out thin. Shape
with cutter and bake in quick oven.


ANISE ZWIEBACK

Take the yolks of five eggs, one-half pound of sugar, one tablespoon of
water, vanilla, one-half pound of flour, one teaspoon of baking-powder,
one-half of five cents worth anise seeds, and the beaten whites of the
eggs. Butter square tins and bake. When cooled cut in strips one inch
wide and toast on both sides.


HURRY UPS (OATMEAL)

Sift one cup of flour with two teaspoons of baking-powder, one teaspoon
of salt, add one cup of rolled oats, one tablespoon of sugar and two
tablespoons of melted butter, mix with one-half cup of milk.

Drop by teaspoons onto a greased pan, press well into each two or three
raisins, or a split date and bake for twenty minutes in a hot oven. Can
be served with butter, honey, or maple sugar.


PECAN, WALNUT, OR HICKORY NUT MACAROONS

Take one cup of pulverized sugar, and one cup of finely-pounded nut
meats, the unbeaten whites of two eggs, two heaping teaspoons of flour,
and one scant teaspoon of baking-powder. Mix these ingredients together
and drop from a teaspoon which, you have previously dipped in cold
water, upon buttered paper. Do not put them too near each other, for
they always spread a great deal. Bake about fifteen minutes.


DATE MACAROONS

Stone thirty dates; chop them fine. Cut one-half pound of almonds
lengthwise in slices, but do not blanch them. Beat the whites of two
eggs until foamy, add one cup of powdered sugar, and beat until stiff;
add the dates, then the almonds, and mix very thoroughly. Drop mixture
with teaspoon in small piles on tins, one-half inch apart. Bake thirty
minutes in a very slow oven or until dry. They are done when they leave
the pan readily.


MANDELCHEN

Blanch two cups of almonds and dry them overnight. Grind very fine, add
one-half cup of sugar and enough butter to knead into a very stiff
paste. Roll very thin, cut in small rounds, place in baking-tin in
moderate oven. When done, roll in grated almonds and powdered sugar.


COCOANUT KISSES

Beat the white of one egg; add one-half cup of sugar with a flavoring of
vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a
well-greased baking-pan, inverted, and bake for about ten or twelve
minutes in a slow oven. Remove from pan when cookies are cold.


CORNFLAKE COCOANUT KISSES

Mix the whites of two eggs, beaten stiff, with one-half cup of sugar,
add one-half cup of shredded cocoanut, fold in two cups of corn flakes,
a pinch of salt, one-half teaspoon of vanilla. Make and bake same as
kisses above.


CHOCOLATE COOKIES

Beat whites of three eggs to a snow, add three-fourths cup of powdered
sugar, one cup of ground sweet chocolate, one cup of walnuts chopped,
three tablespoons of flour. Drop by teaspoonful on greased baking-tin.
Bake in slow oven.


BASELER LOEKERLEIN (HONEY CAKES)

Take half a pound of strained honey, half a pound of sifted powdered
sugar, half a pound of almonds (cut in half lengthwise), half a pound of
finest flour, one ounce of citron (cut or chopped extremely fine), peel
of a lemon, a little grated nutmeg, also a pinch of ground cloves and a
wineglass of brandy. Set the honey and sugar over the fire together, put
in the almonds, stir all up thoroughly. Next put in the spices and work
into a dough. Put away in a cold place for a week, then roll about as
thick as a finger. Bake in a quick oven and cut into strips with a sharp
knife after they are baked (do this while hot), cut three inches long
and two inches wide.


HONEY CAKES, No. 1

One pound of real honey, not jar; one cup of granulated sugar, four
eggs, one tablespoon of allspice, three tablespoons of salad-oil, four
cups of flour, well sifted; three teaspoons of baking-powder. Warm up or
heat honey, not hot, just warm. Rub yolks well with sugar, beat whites
to a froth, then mix ingredients, add flour and bake in moderate oven
for one hour.


HONEY CAKES, No. 2

Three eggs, not separated, beaten with one cup of sugar, one cup of
honey, one cup of blanched almonds chopped finely, one teaspoon each of
allspice, cloves, and cinnamon, one cup of chocolate and flour enough to
make a thick batter; one teaspoon of baking-soda. Spread very thin on
square, buttered pans, bake in a hot oven, and when done, spread with a
white icing, cut into squares, and put a half blanched almond in the
centre of each square.


LEKACH

This recipe is one that is used in Palestine. It makes a honey cake not
nearly as rich as those in the foregoing recipes for honey cakes, but
will very nicely take the place of a sweet cracker to serve with tea.

Take three cups of sifted flour, one-quarter teaspoon of salt, add three
eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind
and juice of one-half lemon and three tablespoons of honey, mix all
ingredients well. Roll on board to one-fourth inch in thickness and cut
with form. Brush with white of egg or honey diluted with water. On each
cake put an almond or walnut. Bake in moderate oven from fifteen to
twenty minutes.


LEBKUCHEN

Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of
citron shredded, one-eighth pound of shelled walnuts (broken), one and
one-half cups of flour, one teaspoon of baking-powder, two teaspoons of
cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans
with well-floured hands, have about one and one-half inches thick. Bake
in very moderate oven. When baked, cut in squares and spread with icing.
Set in a cool stove or the sun to dry.

It is best to let these cakes and all honey cakes stand a week before
using.


OLD-FASHIONED LEBKUCHEN

Heat one cup of molasses, mix it with two cups of brown sugar and three
eggs, reserving one white for the icing; add one level teaspoon of
baking-soda that has been dissolved in a little milk, then put in
alternately a little flour and a cup of milk; now add one tablespoon of
mixed spices, half cup of brandy, one small cup each of chopped nuts and
citron, and lastly, flour enough to make a stiff batter. Place in
shallow pans and bake slowly. When done, cover with icing and cut in
squares or strips.

*Icing for Lebkuchen.*--One cup of powdered sugar added to the beaten
white of one egg; flavor with one teaspoon of brandy or lemon juice.




*DESSERTS*


BOILED CUSTARD

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 vanilla, or other flavoring.

In the winter, when eggs are expensive, the custard may be made with one
egg and one heaping teaspoon of cornstarch dissolved in a little cold
milk.

If desired, the whites of the eggs may be beaten separately and added to
the custard after it is cold or beaten with sugar into a meringue.


CARAMEL CUSTARD

Melt one-half cup of sugar until it is light brown in color, add four
cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter
teaspoon of salt, one teaspoon of vanilla and bake in cups as directed
for cup custard. Serve with caramel sauce.


CUP CUSTARD FOR SIX

Stir until quite light four eggs, yolks and whites, and four tablespoons
of sugar; have ready four cups of scalded milk; mix, add pinch of salt
and one teaspoon of good vanilla; pour into cups and place cups into pan
of boiling water. Put into oven and bake exactly twenty-five minutes.


CHOCOLATE CUSTARD

Beat yolks of three eggs, three tablespoons of sugar till light,
dissolve one heaping tablespoon of grated unsweetened chocolate, one
tablespoon of sugar and one of hot water. When dissolved, add slowly one
pint of milk heated to boiling, pour this hot mixture over the beaten
eggs and sugar, cook in double boiler, stirring constantly till it
thickens; when cool, flavor with vanilla, and place on ice. When ready
to serve, half-fill small punch glasses with the custard, heap over
them sweetened whipped cream, flavored; putting on top of each glass,
and serve cold.


CHOCOLATE CORNSTARCH PUDDING

Take one quart of milk, one and one-half cups of sugar, seven heaping
tablespoons of cocoa, six level tablespoons of cornstarch, one
tablespoon of vanilla; place milk and sugar up to boil, when boiling,
add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in
cold water, let come to a boil, remove from fire and add the vanilla;
then place in mold and allow to get cold. Serve with whipped cream.