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The International Jewish Cook Book by Florence Kreisler Greenbaum

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





BLANC MANGE

Heat one quart of milk to boiling point. Dissolve four large tablespoons
of cornstarch in a quarter cup of cold milk. Beat two whole eggs with
one-half cup of sugar until light, and add a tiny pinch of salt. When
the milk begins to boil, add a piece of butter, size of a hickory nut,
then pour it over the well-beaten eggs and sugar, mix well, and put back
on the stove. Stir until it begins to boil, then stir in the dissolved
cornstarch until the custard is very thick. Remove from the fire, flavor
with vanilla or lemon, pour into a mold, and set on ice till very cold
and firm. Serve with cream.


FLOATING ISLAND

Beat light the yolks of three eggs with one-quarter cup of sugar. Scald
a pint of milk, beat up the whites of three eggs very stiff and put them
into the boiling milk, a spoonful at a time. Take out the boiled whites
and lay them on a platter; now pour the hot milk gradually on the beaten
yolks, when thoroughly mixed, return to the fire to boil. When it begins
to thicken remove. When cool, flavor with vanilla or bitter almond. Pour
into a deep glass dish; put the whites on top, and garnish with jelly or
candied fruit. Eat cold.


RED RASPBERRY OR CURRANT FLOAT

Take a half-pint glass of red raspberry or currant juice and mix it with
a quarter cup of sugar. Beat the whites of four eggs to a stiff froth
and add gradually a quarter cup of powdered sugar. Press the raspberries
through a strainer to avoid seeds and by degrees beat the juice with the
sugar and eggs until so stiff that it stands in peaks. Chill it
thoroughly and serve in a glass dish half filled with cold whipped
cream. Heap on the mixture by the spoonful, like floating island. If
currant juice is used it will require a pint of sugar.


ROTHE GRITZE

Take one cup of currant juice, sufficiently sweetened, and a pinch of
salt. Let this boil and add to it enough cornstarch to render it
moderately thick and then boil again for ten minutes. It should be eaten
cold with cream. (About one-quarter cup of cornstarch dissolved in cold
water will be sufficient to thicken.)


APPLE SNOW

Peel and grate one large sour apple, sprinkling over it three-fourths
cup of powdered sugar as it is grated to keep it from turning dark. Add
the unbeaten whites of two eggs; beat constantly for half an hour;
arrange mound fashion on a glass dish with cold boiled custard around
it.


BOHEMIAN CREAM

Stir together and whip one pint of double cream and one pint of grape
juice or grape jelly melted, this must be whipped to a froth. Drain if
needed. Put in cups and set on ice for several hours. Serve with lady
lingers.


PRUNE WHIP

Soak one-half pound of prunes in cold water overnight. In the morning
let them simmer in this water until they are very soft. Remove stones
and rub through strainer. Add one-half cup of sugar and cook five
minutes or until the consistency of marmalade. When the fruit mixture is
cold, add the well-beaten whites of three eggs and one-half teaspoon of
lemon juice; add this gradually, then heap lightly in buttered dish and
bake twenty minutes in a slow oven. Serve cold with thin custard or
cream.


RICE CUSTARD

Beat four eggs light with one cup of sugar. Add one cup of cooked rice,
two cups of sweet milk, juice and rind of one lemon, one-half teaspoon
of cinnamon. Pour in pudding-pan and place in a pan filled with hot
water; bake until firm in moderate oven. Serve with lemon sauce.


PRUNE CUSTARD

Heat a little more than a pint of sweet milk to the boiling point, then
stir in gradually a little cold milk in which you have rubbed smooth a
heaping tablespoon of butter and a little nutmeg. Let this just come to
a boil, then pour into a buttered pudding-dish, first adding one cup of
stewed prune with the stones taken out. Bake for fifteen to twenty
minutes, according to the state of oven. A little cream improves it when
it is served in the saucers.


TAPIOCA CUSTARD

Soak four tablespoons of tapioca overnight in one quart of sweet milk.
In the morning beat the yolks of three eggs with one cup of sugar. Put
the milk and tapioca on in a double boiler, adding a pinch of salt; when
this comes to boiling point stir in the eggs and sugar. Beat the whites
to a stiff froth and stir quickly and delicately into the hot mixture.
Flavor with vanilla. Eat cold.


WHIPPED CREAM

To one pint of rich thick cream add one-quarter of a pound of powdered
sugar and one-half teaspoon of vanilla.

Put in a large platter in a cool place and whip with a wire egg-whip
until perfectly smooth and velvety. Set on ice until wanted. In the
summer set the cream on ice before whipping. A good plan is to set the
bowl in another one filled with ice while whipping.


DESSERT WITH WHIPPED CREAM

Line the edges of a mold or a large glass dish with lady fingers and
fill up with whipped cream. Ornament with macaroons and candied fruit.
Serve cold.


AMBROSIA

Cut up into small pieces different kinds of fruit; then chop up nuts and
marshmallows (not too fine). Mix these and sugar, not allowing it to
draw too much juice. Flavor with sherry, if you like. Serve
individually, putting whipped cream on the top with a cherry.


MACAROON ISLAND

Fill a glass bowl with alternate layers of macaroons and lady fingers,
sprinkle a layer of finely-chopped nuts over the cake, then a layer of
crystallized cherries.

Boil one cup of wine, one cup of sugar and one-half cup of water
together until syrupy and thick, pour it over the contents of the bowl,
let this cool, then place a thick layer of thickly-whipped sweetened and
flavored cream over all. Serve very cold.


PISTACHIO CREAM

Take out the kernels of half a pound of pistachio nuts and pound them in
a mortar with one tablespoon of brandy. Put them in a double boiler with
a pint of rich cream and add gradually the yolks of three eggs, well
beaten. Stir over the fire until it thickens and then pour carefully
into a bowl, stirring as you do so and being careful not to crack the
bowl. (Put a silver spoon into the bowl before pouring in the cream, as
this will prevent it cracking). When cold, stick pieces of the nuts over
the cream and serve.


TIPSY PUDDING

Cut stale sponge cake into thin slices, spread with jelly or preserves,
put two pieces together like sandwiches and lay each slice or sandwich
on the plate on which it is to be served. Wet each piece with wine, pour
or spread a tablespoon of rich custard over each piece of pudding, and
then frost each piece with a frosting and put in a moderate oven for a
few minutes. Eat cold.


APPLE AND LADY-FINGER PUDDING

Core and peel apples, take top off, chop the top with almonds, citron
and raisins; butter your pan, fill apples, sugar them and pour over a
little wine, bake until tender; when cool add four yolks of eggs beaten
with one cup of sugar, then last, add beaten whites and eight lady
fingers rolled, and juice of one whole lemon; pour over apples, bake.
Eat cold.


FIG DESSERT

Soak two cups white figs overnight. In the morning boil slowly until
tender, add two cups of sugar and boil until a thick syrup is formed.
Line a dish with sponge cake or lady fingers; pour the figs in the
centre and cover with whipped cream that has been sweetened and
flavored. Decorate with candied cherries or angelica.


STRAWBERRIES A LA "BRIDGE"

Into a champagne-glass put large strawberries, halved and sugared, and
an equal amount of marshmallows halved. Place on top a mass of whipped
cream, already sweetened and flavored then a single strawberry, sprinkle
with shelled pecans.


QUEEN OF TRIFLES

Make a rich custard of four eggs, one cup of granulated sugar and one
quart of milk to which has been added one teaspoon of cornstarch. Let
this cook in double boiler, stirring constantly, until the custard is
very thick. Cool.

Soak one-half pound of macaroons in sherry wine, blanch and chop
one-quarter pound of almonds, cut fine one-quarter pound of dried figs;
one-quarter pound of crystallized cherries and one-half pound of lady
fingers are required as well.

Line a deep glass bowl with the lady fingers cut in half, add macaroons,
fruit and almonds in layers until all are used. Then pour the boiled
custard over all. Set on ice and when cold, fill the bowl with whipped
cream that has been sweetened and flavored with vanilla. Decorate with a
few cherries.


ICE-BOX CAKE

One-half cup of butter creamed with one-half cup of confectioner's
sugar, three whole eggs added, one at a time, beat these all for twenty
minutes, add one-half pound of chopped nuts, one tablespoon mocha
essence or one square of bitter chocolate melted, or one teaspoon of
vanilla.

Grease a spring form, put two dozen lady fingers around the edge, at the
bottom put one dozen macaroons, then add the filling and let this all
stand for twenty-four hours in ice-box. When ready to serve, pour
one-half pint of cream, whipped, over all and serve.


AUFLAUF

Boil one cup of milk and when boiling stir in quickly one-half cup of
sifted flour and work smooth until all lumps are out and it is the
consistency of soft mashed potatoes. Stir all the while over fire. When
smooth remove from stove and while yet warm break in, one by one, yolks
of three eggs, a pinch of salt, then the beaten whites of three eggs.
Bake in well-buttered hot square pans, in very hot oven, from fifteen to
twenty minutes. Serve as soon as done with jelly or preserves. If batter
is not thick enough a little more flour must be added to the milk.


LEMON PUFFS

Beat the yolks of four eggs until very light, add the stiffly-beaten
whites and then stir in two cups of milk, add a pinch of salt, three
tablespoons of fresh butter melted, and five level tablespoons of flour
that have been wet with a little of the milk from the pint, stir well
together and divide equally between cups. Butter the cups before pouring
in the mixture. Bake in hot oven until brown (generally twenty minutes).
Turn out carefully in the dish in which they are to be served, and pour
over them the following:


LEMON SAUCE

Put on to boil one and one-half cups of water with juice of two lemons,
sweeten to taste, add a few small pieces of cinnamon bark; when boiling
stir in three teaspoons of cornstarch that have been dissolved in a
little cold water. Boil a few minutes, then pour over the well-beaten
yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites
of eggs, and pour over and around puffs when cold. Serve cold.


LEAF PUFFS

Cream one cup of butter until soft, add two cups of sifted flour, mix
well, and add just enough sweet cream to make a nice dough, not too
soft. Roll thin, cut in long strips or squares, bake in long pans in a
moderately hot oven. When light brown, draw to the door of the oven,
sprinkle with powdered sugar and let stand a few minutes longer in the
oven.


SAGO PUDDING WITH STRAWBERRY JUICE

Prepare one cup berry juice and sweeten to taste. Have ready a scant
half teacup of sago soaked one hour in water enough to cover. Boil the
sago in the fruit juice until thick like jelly. Beat up the whites of
two eggs and add to the sago while hot and remove immediately from the
stove. Mold and serve with cream or berry juice.

This mold can be made with any kind of fruit juice preferred


APPLE TAPIOCA PUDDING

Soak three-quarter cup of tapioca and boil it in one quart of water
until clear, sweetening to taste. Pare and core six apples and place
them in a baking dish. Fill the cores with sugar, pour the tapioca
around them and grate a little nutmeg over the top. Cover and bake until
the apples are soft Serve with cream.


RHUBARB PUDDING

Grate some stale rye bread and take a bunch of rhubarb; cut fine without
peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
and pour boiling water over to cover. While that is steeping, grate the
rye bread and butter pudding-form well, and put crumbs all over the pan
about one-quarter inch deep, then add one-half the rhubarb that has been
well drained of the water; season with brown sugar, cinnamon, nuts and
any other seasoning you like; then some more crumbs, and other one-half
of rhubarb, and season as before the top crumbs, put flakes of butter
all over top; bake until done.


SCALLOPED PEACHES

Pare a number of peaches and put them whole into a baking-tin, together
with layers of bread crumbs and sugar and add a few cloves. Bake until
the top is brown. Serve with hot butter sauce or cream.


CHESTNUT PUDDING

Boil one pound of chestnuts fifteen minutes. Shell and skin them, then
put back on stove with a cup of milk and boil till tender. Rub through a
colander. Butter a mold, line it with the pulp, then add a layer of
apple sauce that has been colored with currant jelly, then another layer
of chestnuts, and again apple sauce. Squeeze lemon juice over all, and
bake in a moderate oven. Turn out on a platter and serve with whipped
cream colored with currant jelly.


FARINA PUDDING WITH PEACHES

To one quart of milk add one-half cup of farina, salt, and a small piece
of butter. Boil in a double boiler until thick. Beat the yolks of four
eggs with four tablespoons of white sugar, and add this just before
taking off the fire. Stir it thoroughly, but do not let it boil any
more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth
with pulverized sugar. After the eggs have been whipped, butter a
pudding dish, put in part of the custard, in which you have mixed the
whites (If you have any extra whites of eggs beat and use them also),
then a layer of stewed or canned peaches; cover with the remaining
custard and bake. Eat with rum sauce.


FARINA PUDDING, No. 2

One and one-half pints of milk with nine level tablespoons of sugar,
five bitter and five sweet almonds chopped fine, brought to boiling
point, and twelve level tablespoons of farina dropped in slowly and
stirred constantly. Cook for twelve minutes, add vanilla to taste, then
add slowly the beaten whites of five eggs. Put it in a form and when
cold serve with a fruit sauce.


RICE PUDDING

To three cups of milk, add half a cup of rice, which you have previously
scalded with hot water. Boil in a double boiler until quite soft. Beat
the yolks of three eggs with three tablespoons of white sugar, add this
just before taking it off the fire. Stir it thoroughly with a wooden
spoon, but do not let it boil any more. Add salt to the rice while
boiling, and flavor with vanilla. Beat the whites of the eggs with
powdered sugar to a stiff froth, and after putting the custard into the
pudding dish in which you wish to serve it, spread with the beaten
whites and let it brown slightly in the oven.


PRUNE PUDDING

Take one quart of milk, one teaspoon of salt, one cup of sugar and two
well-beaten eggs. Heat this and then pour in slowly one cup of cream of
wheat or farina, stirring constantly. Boil fifteen minutes; then butter
a deep pudding dish and put in a layer of stewed prunes--that have been
cut up in small pieces with a scissors; on the bottom, over this, pour a
layer of the above, alternating in this order until all has been used.
Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened,
is a delicious sauce for this.


BROWN BETTY

Pare, quarter, core and slice four medium-sized apples. Melt one-quarter
cup of butter and pour it with the juice of half a lemon over one cup of
bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half
lemon and one-quarter cup of sugar together. Butter a baking dish; put
in alternate layers of apple and bread crumbs, sprinkling the apples
with the sugar mixture, and making the last layer of crumbs. Pour
one-quarter cup of boiling water on before adding the last layer of
crumbs; cover and bake for thirty minutes or until the apples are soft;
then uncover and brown the crumbs. Serve with cream or with soft custard
or lemon sauce. If desired for a meat meal, substitute chicken-fat for
butter and use lemon sauce.


APPLE AND HONEY PUDDING

Take four cups of raw apples cut in small pieces, two cups of bread
crumbs, one-half cup of hot water, two teaspoons of butter, two
teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple
in a well-buttered pudding dish; then a layer of crumbs. Mix the honey
and hot water. Pour part of this over the crumbs, sprinkle with cinnamon
and dot with a few bits of butter. Fill the dish with alternate layers
of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover
and bake forty-five minutes. Serve with cream.


QUEEN BREAD PUDDING

Take one cup of grated bread crumbs, soak it in one pint of sweet milk;
then break three eggs; separate the whites, add to the yolks one cup of
sugar and a small piece of butter; beat it well, and squeeze the bread
crumbs out of the milk, and add this to the yolks and flavor with
vanilla. Grease the pans with butter, put the mixture in the pan, and
pour the milk over it; set in the oven to bake until nearly dry, then
add a layer of fresh fruit (apricots or peaches are the best or
strawberry preserves); add the whites of eggs that were beaten stiff.
Serve cold with cream or milk. This can also be served hot.


BREAD PUDDING

Soak one and one-half cups of bread crumbs in a pint of sweet milk for
half an hour; separate the whites and yolks of two eggs, setting the
whites in a cool place until needed. Beat the yolks with a half cup of
sugar and add the grated peel of one lemon and stir into the bread
crumbs. Put in some raisins and pour into a greased pudding dish and
bake in a moderate oven, about half an hour. Beat the whites of the eggs
to a stiff froth, adding half a cup of powdered sugar; and spread this
on top of pudding and return to the oven and brown delicately. May be
eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any
kind may be used instead of bread; and ginger bread also is particularly
nice, adding raisins and citron, and spreading a layer of jelly on the
pudding before putting on the icing.


CORNMEAL PUDDING

Bring one pint of milk to the boiling point; pour it gradually on
one-half cup of Indian meal, stirring all the while to prevent lumps.
When cool add three eggs well beaten, and one tablespoon of flour,
one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of
cinnamon, pinch of salt and one pint cold milk. Pour into battered
pudding dish and bake an hour and a half. Serve with hot maple sugar or
cream.


BLACK BREAD PUDDING

Yolks of three eggs beaten with one cup of sugar; add one teaspoon of
cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye
bread crumbs added gradually. Mix well and add beaten whites. Bake
slowly. Half an hour before serving, add one cup of claret or white
wine. Serve with sherry wine sauce or whipped cream.


DIMPES DAMPES (APPLE SLUMP)

Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of
flour and gradually two cups of milk to make a smooth batter.

Melt one-half cup or a little less of butter in a large shallow
dripping-pan and let it spread all over the pan to grease it well, then
pour one-half cup of butter and one quart of sliced apples to the
batter. Mix and pour into pan or pans not more than three-quarters of an
inch deep and bake in a moderate oven, thirty to forty-five minutes,
until a golden brown. This quantity serves ten people.


BIRD'S NEST PUDDING

Pare four or five large tart apples and cut off the top of each apple to
use as a cover. Now scrape out all the inside, being careful not to
break the apples; mix scrapings with sugar, cinnamon, raisins, a few
pounded almonds and add a little white wine and the grated peel of one
lemon. Fill up the apples with this mixture and put back the top of each
apple, so as to cover each well. Grease a deep dish, set in the apples
and stew a few minutes. In the meantime make a sponge cake batter of
four eggs, one cup of pulverized sugar, one cup of flour and pour over
the apples and bake one-half hour. Eat warm or cold, with or without
sauce.

Plain baked apples can be substituted for the filled apples.


SUET PUDDING WITH PEARS

Take half a pound of suet and chop it to a powder. Soak a loaf of stale
bread, squeeze out the water and add to the suet. Work bread and suet
well with your hands and add two eggs, one cup of sugar, one teaspoon,
of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
flour enough to work into a huge ball; sift two teaspoons of
baking-powder in flour. Pare about half a peck of cooking pears and cut
in halves, leaving the stems on. Lay half the pears in a large kettle,
put the pudding in centre of the pears, and lay the rest of the pears
all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark
and three tablespoons of syrup. Fill up with cold water and boil half an
hour on top of stove. Then bake for at least three hours, adding water
if needed.


CORN PUDDING

Scrape with a knife six ears of green corn, cutting each row through the
middle. Add two cups of milk, one-half cup of butter, three eggs--the
whites and yolks beaten separately--a little salt and white pepper. Stir
the yolks into the milk and corn, pour into a baking dish, stir in the
whites and bake one and one-half hours.


CHERRY PUDDING

Scald a pint of crackers or bread crumbs in a quart of boiling milk; add
a piece of butter the size of an egg, a good pinch of salt, four eggs, a
cup and a half of sugar, a little ground cinnamon and a quart of stoned
cherries. Bake in quick oven.


HUCKLEBERRY PUDDING

Sprinkle four tablespoons of flour over one and one-half pints
huckleberries and set aside for half an hour. Soak one pint crumbed
bread in one quart milk; add three tablespoons of sugar, pinch of salt,
and the huckleberries. Put all into a greased pudding dish with flakes
of butter on top. Bake forty-five minutes. Serve with hard sauce.


PUDDING A LA GRANDE BELLE

This pudding is economical and dainty if nicely made. Brush small molds
with butter, fill with crumbed bread and dried English currants. Beat
three eggs without separating, add one pint of milk and four tablespoons
of sugar. Pour carefully over the bread and let stand five minutes.
Place molds in baking-pan of boiling water and bake in the oven thirty
minutes, or steam half an hour. Serve with liquid pudding sauce.




*STEAMED PUDDINGS*


The tin molds are best for this purpose, either melon, round, or brick.
If the mold is buttered first, then sprinkled with granulated sugar, a
nice crust will form. Have a large, deep pan filled with boiling water.
Place mold in, let water come up to rim, put a heavy weight on top of
mold to keep down, and boil steadily. The pan must be constantly
replenished with boiling water, if the pudding is to be done in time.
Always place paper in top of mold to prevent water from penetrating.
When puddings are boiled in bags, a plate must be placed in bottom of
pan to prevent burning. Only certain puddings can be boiled in bags.
Always grease inside of bag, so puddings will slip out easily. A bag
made of two thicknesses of cheese-cloth, stitched together, will do.
Always leave room in mold or bag for pudding to rise, using a smaller or
larger mold according to quantity of pudding. If not boiled steadily,
and emptied as soon as done, puddings will fall and stick.


ALMOND PUDDING

Beat the yolks of four eggs very light with one-half cup of sugar; then
add one-half cup of grated walnuts or almonds, one-half cup of grated
white bread crumbs, then the stiffly-beaten whites of four eggs. Put in
pudding form and steam from one and one-half to two hours. Serve with
wine or fruit sauce.


RYE BREAD PUDDING

Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four
eggs very light with one-half cup of sugar, then add a pinch of cloves
and allspice, one-half teaspoon of cinnamon, grated rind of one-half
lemon and one-quarter pound of chopped almonds. Moisten crumbs with
three tablespoons of whiskey or brandy, add to eggs, then add
stiffly-beaten whites of four eggs. Put in mold and boil three hours.
Serve with a brandy or whiskey sauce.


NAPKIN PUDDING

Soak one-half loaf of stale white bread in water until moist, squeeze
perfectly dry. Put in skillet two tablespoons of clear fat or butter,
and when hot add bread, and stir until smooth and dry. Beat five eggs
light with one cup of sugar, stir bread in, mix well, and flavor with
rind (grated) and juice of one lemon. Grease a bag or very large napkin,
place pudding in this, tie, leaving plenty room to rise, place in
boiling water and boil two hours. Make a jelly sauce, not as thin as
usual, and pour over just before serving. If desired one-half cup of
currants can be added to pudding.


STEAMED BERRY PUDDING

Take one tablespoon of butter (or other shortening), one-quarter cup of
sugar, yolk of one egg, one-half cup of milk, one cup of flour, one
teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of
berries or pitted cherries rolled in flour. Put in a well-greased melon
mold and cook in boiling water steadily for two hours. Serve with hard
sauce.