The International Jewish Cook Book by Florence Kreisler Greenbaum

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FUDGE

Boil together two cups of granulated sugar, one-eighth teaspoon of salt
and one cup of milk or cream, until when tried in cold water, it will
form a soft ball (about eight minutes). Add one-half a cake of Baker's
chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat
until smooth and creamy; pour into greased pans; cool and cut in
squares.

PINOCHE

Take one cup of (packed) medium brown sugar, one-quarter cup of cream,
one-third cup of nut meats, one-quarter pound pecans, weighed in shell,
and one-third pound hickory in shell. Cook sugar and cream to soft ball
test. Cool until you can bear your hand on bottom of pan. Stir until it
begins to thicken, add chopped nuts; and when it is too thick to pour
easily, spread quickly on a buttered pan, cut in squares and cool.

FRUIT LOAF

Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half
cup figs or dates, add enough honey or corn syrup to make a stiff loaf,
about two tablespoons. Place in ice-box for one hour, slice and serve in
place of candy, rolling each slice in cornstarch.

GLACE FOR CANDIES

Boil one pound of sugar with one-half pint of water until it ropes; then
add one-half cup of vinegar and boil until it hardens. Dip in fruit,
orange slices, nuts or green grapes with stems on, and put aside on a
buttered platter to set.

ORANGE CHIPS

Can be made after the fruit has been used. Halve, scoop out, then scrape
inside; lay the peel in salt water overnight. Make syrup of two cups of
sugar and one cup of water. When boiled thick, cut orange-peel in small
strips and drop them into boiling liquid, letting them remain about ten
minutes. Remove strips carefully, spreading them on waxed paper to dry.

Grape-fruit rind may be used as well as that of oranges.

CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS

Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup
of water. Pit some cherries, or prepare any desired fruit, and string
them on a thread, then dip them in the syrup; suspend them by the
thread. When pineapples are used, slice them crosswise and dry them on a
sieve or in the open air; oranges should be separated into sections and
dried like pineapple.

STUFFED DATES

Make a cut the entire length of dates and remove stones. Fill cavities
with English walnuts, blanched almonds, pecans or with a mixture of
chopped nuts, and shape in original form. Roll in granulated sugar or
powdered sugar and serve on small plate or bonbon dish.

DATES STUFFED WITH GINGER AND NUTS

Remove the stones from choice dates, and chop together equal measures of
preserved ginger and blanched nuts chopped, (hickory, pecan, or
almond). Mix with fondant or a paste of confectioner's sugar and ginger
syrup. Use only enough fondant or paste to hold the ingredients
together. With this mixture fill the open space in the dates, cover
securely, and roll in granulated sugar.

DATES STUFFED WITH FONDANT

Fill with fondant, letting it project slightly, and insert in it a pecan
or half a walnut. Roll in granulated sugar.

STUFFED FIGS

Cut a slit in the side of dried figs, take out some of the pulp with the
tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup
of finely-chopped crystallized ginger, a teaspoon of grated orange or
lemon rind and a tablespoon of lemon juice. Fill the figs with the
mixture, stuffing them so that they look plump.

STUFFED PRUNES

Take one pound of best prunes, stone and soak in sherry for about an
hour (do not cover with the wine). Fill prunes with one large browned
almond and one-half marshmallow or with another prune, roll in
granulated sugar, and when all are finished, put in oven for two or
three minutes.

FROSTED CURRANTS

Pick fine, even, large bunches of red currants (not too ripe) and dip
each bunch, one at a time, into a mixture of frothed white of egg, then
into a thick, boiled sugar syrup. Drain the bunches by laying on a
sieve, and when partly dry dip again into the boiled syrup. Repeat the
process a third time; then sprinkle powdered sugar over them and lay on
a sheet of paper in a slightly warm oven to dry. Used on extra occasions
for ornamenting charlottes, cakes, creams, etc.

*BEVERAGES*

All drinks contain a large proportion of water which is the beverage
nature has provided for man. Water for hot drinks should be freshly
boiled, freshly drawn water should be used for cold drinks.

COFFEE

Coffee should be bought in small quantities and kept in air-tight cans,
and freshly ground as needed. To have perfect coffee, use an earthen or
china pot, and have the water boiling when turned onto the coffee. Like
tea, the results will not be right if the water is allowed to fall below
the boiling point before it is used. Have the coffee ground to a fine
powder in order to get its full flavor as well as strength.

BOILED COFFEE

Allow one tablespoon of coffee to each cup of boiling water. Mix coffee
with two tablespoons of cold water. Clean egg shells and put in the pot.
Allow this to come to a boil and add boiling water, bring to a boil and
boil for one minute; add a tablespoon of cold water to assist the
grounds in settling. Stand the pot where it will keep hot, but not boil,
for five minutes; then serve at once, as coffee allowed to stand becomes
flat and loses its aroma. Most cooks use a clean shell or a little of
the white of an egg if they do not use the whole. Others beat the whole
egg, with a little water, but use only a part of it, keeping the rest
for further use in a covered glass in the ice-chest. Cream is usually
served with coffee, but scalded milk renders the coffee more digestible
than does cream. Fill the cup one-fourth full of hot scalded milk; pour
on the freshly made coffee, adding sugar.

FILTERED COFFEE

Place one cup of finely ground coffee in the strainer of the percolator;
place the strainer in the pot and place over the heat. Add gradually six
cups of boiling water and allow it to filter. Serve at once.

TURKISH COFFEE

For making this the coffee must be pulverized, and it should be made
over an alcohol lamp with a little brass Turkish pot. Measure into your
pot as many after-dinner coffee cups of water as you wish cups of
coffee. Bring the water to a boil and drop a heaping teaspoon of the
powdered coffee to each cup on top of the water and allow it to settle.
Add one, two or three coffeespoons of powdered sugar, as desired. Put
the pot again over the flame; bring the coffee to a boil three times,
and pour into the cups. The grounds of the coffee are of course thick in
the liquid, so one lets the coffee stand a moment in the cup before
drinking.

FRENCH COFFEE

Have your coffee ground very fine and use a French drip coffee-pot.
Instead of pouring through water, pour milk through, brought just to the
boiling point. The milk passes through slowly, and care must be taken
not to let scum form on the milk.

COFFEE FOR TWENTY PEOPLE

Add and mix one pound of coffee finely ground, with one egg and enough
cold water to thoroughly moisten it, cover and let stand several hours.
Place in thin bag and drop in seven quarts of boiling water. Boil five
minutes, let stand ten minutes. Add cream to coffee and serve.

After-dinner coffee is made double the strength of boiled coffee and is
served without cream or milk.

BREAKFAST COCOA

Mix two tablespoons prepared cocoa with two tablespoons of sugar and a
few grains of salt, dilute with one-half cup of boiling water to make a
smooth paste, then add one-half cup of boiling water and boil five
minutes, turn into three cups of scalded milk and beat two minutes,
using Dover beater and serve.

RECEPTION COCOA

Stir one cup of boiling water gradually onto two tablespoons of cocoa,
two tablespoons of sugar and one teaspoon of cornstarch, a few grains of
salt (that have been well mixed) in a saucepan; let boil five minutes,
stirring constantly. Heat three cups of milk in a double boiler, add the
cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater
until foamy and serve hot in chocolate cups, with a tablespoon of
whipped cream on top of each cup, or take the cheaper marshmallows,
place two in each cup and fill cups two-thirds full of hot cocoa.

HOT CHOCOLATE

Scrape two ounces of unsweetened chocolate very fine, add three
tablespoons of sugar, small piece of stick cinnamon and one cup of
boiling water; stir over moderate heat until smooth, then add three cups
of hot milk. Return to the fire for a minute, do not let it boil,
remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.

CHOCOLATE SYRUP

Dissolve two cups of sugar in one cup of water and boil five minutes.
Mix one cup of cocoa with one cup of water and add to the boiling syrup.
Boil slowly for ten minutes, add salt; cool and bottle for further use.
This syrup will keep a long time in the ice-chest in summer and may be
used for making delicious drinks.

CHOCOLATE NECTAR

Put into a glass two tablespoons of chocolate syrup, a little cream or
milk and chopped ice, and fill up the glass with soda water,
apollinaris, or milk. Drop a little whipped cream on top.

ICED CHOCOLATE

Follow recipe for boiled chocolate, but do not beat, add one egg, finely
chopped ice and three-fourths cup of milk, put in a bowl and beat
thoroughly with a Dover beater or pour into jar with cover and shake
thoroughly. Serve in tall glasses.

ICED COFFEE

Take boiled coffee, strain, add sugar to taste and chill. When ready to
serve, add one quart of coffee, one-half cup of cream and pour in
pitcher. Serve in tall glasses. Have ready a small bowl of whipped cream
and, if desired, place a tablespoon on top of each glass.

TEA

Scald the tea-pot. Allow one teaspoon of tea to each person, and one
extra. When the water boils, pour off the water with which the pot was
scalded, put in the tea, and pour boiling water over it. Let it draw
three minutes. Tea should never be allowed to remain on the leaves. If
not drunk as soon as it is drawn, it should be poured off into another
hot tea-pot, or into a hot jug, which should stand in hot water.

TEA (RUSSIAN STYLE)

Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons
of tea leaves, pour over it boiling water to one-fourth of the pot, and
let it stand three minutes. Then fill the pot entirely with boiling
water and let it stand five minutes. In serving dilute with warm water
to suit taste, or serve cold, but always without milk. A thin slice of
lemon or a few drops of lemon juice is allowed for each cup. Preserved
strawberries, cherries or raspberries are considered an improvement.

RUSSIAN ICED TEA

Make tea for as many cups as desired, strain and cool. Place in ice-box,
chill thoroughly and serve in tall glass with ice and flavor with loaf
sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon
preserved strawberries, raspberries, cherries or pineapple, or loaf
sugar may be flavored with lemon or orange and packed and stored in jars
to be used later to flavor and sweeten the tea. Wash the rind of lemon
or orange and wipe dry, then rub over all sides of the sugar.

HOT WINE (GLUEH)

Mix one quart claret, one pint water, two cups of sugar, one-half
teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut
thin and in small pieces. Boil steadily for fifteen minutes and serve
hot.

FRUIT DRINKS

The success of lemon-, orange- and pineapple-ades depends upon the way
they are made. It is best to make a syrup, using one cup of granulated
sugar to one cup of water. Put the sugar in cold water over the fire;
stir until the sugar is dissolved; then cook until the syrup spins a
fine thread. Take from the fire and add the fruit juices while the syrup
is hot. If lemonade is desired, lemon should predominate, but orange or
pineapple juice or both should be added to yield the best result. Small
pieces of fresh pineapple, fresh strawberries and maraschino cherries
added at time of serving will make the drink look pretty and will
improve the flavor. Shaved or very finely cracked ice should be used.

PINEAPPLE LEMONADE

Pare and grate a ripe pineapple; add the juice of four lemons and a
syrup made by boiling together for a few minutes two cups of sugar and
the same quantity of water. Mix and add a quart of water. When quite
cold strain and ice. A cherry, in each glass is an agreeable addition,
as are a few strawberries or raspberries.

QUICK LEMONADE

Wash two lemons and squeeze the juice; mix thoroughly with four
tablespoons of sugar, and when the sugar is dissolved add one quart of
water, cracked ice, and a little fresh fruit or slices of lemon if
convenient.

If the cracked ice is very finely chopped and put in the glasses just
before serving it will make a better-looking lemonade. When wine is used
take two-thirds water and one-third wine.

LEMONADE IN LARGE QUANTITIES

Take one dozen lemons, one pound of sugar and one gallon of water to
make lemonade for twenty people.

FRUIT PUNCH FOR TWENTY PEOPLE

Take one pineapple, or one can of grated pineapple, one cup of boiling
water, two cups of freshly made tea (one heaping tablespoon of Ceylon
tea, steep for five minutes); one dozen lemons, three oranges sliced and
quartered, one quart bottle apollinaris water, three cups of sugar
boiled with one and one-half cups of water six to eight minutes, one
quart of water, ice. Grate the pineapple, add the one cup of boiling
water, and boil fifteen minutes. Strain through jelly-bag, pressing out
all the juice; let cool, and add the lemon and orange juice, the tea and
syrup. Add apollinaris water just before serving. Pieces of pineapple,
strawberries, mint-leaves or slices of banana are sometimes added as a
garnish.

MILK LEMONADE

Dissolve in one quart of boiling water two cups of granulated sugar, add
three-fourths of a cup of lemon juice, and lastly, one and a half pints
of milk. Drink hot or cold with pounded ice.

EGG LEMONADE

Break two eggs and beat the whites and yolks separately. Mix juice of
two lemons, four tablespoons of sugar, four cups of water and ice as for
lemonade; add the eggs; pour rapidly back and forth from one pitcher to
another and serve before the froth disappears.

MARASCHINO LEMONADE

Take the juice of four lemons, twelve tablespoons of sugar, eight cups
of water, one cup of maraschino liquor and a few cherries.

ORANGEADE

Take four large, juicy oranges and six tablespoons of sugar Squeeze the
oranges upon the sugar, add a very little water and let them stand for
fifteen minutes; strain and add shaved ice and water, and a little lemon
juice.

CLABBERED MILK

One of the most healthful drinks in the world is clabbered milk; it is
far better in a way for every one than buttermilk for it requires no
artificial cult to bring it to perfection. The milk is simply allowed to
stand in a warm place in the bottles just as it is bought, and when it
reaches the consistency of a rich cream or is more like a jelly the same
as is required for cheese, it is ready to drink. Pour it into a glass,
seasoning it with a little salt, and drink it in the place of
buttermilk.

COLD EGG WINE

To each glass of wine allow one egg, beat up, and add sugar to taste.
Add wine gradually and grated nutmeg. Beat whites separately and mix.

SODA CREAM

Take three pounds of granulated sugar and one and one-half ounces of
tartaric acid, both dissolved in one quart of hot water. When cold add
the well-beaten whites of three eggs, stirring well. Bottle for use. Put
two large spoonfuls of this syrup in a glass of ice-water, and stir in
it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be
put in this syrup.

MULLED WINE

Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add
three eggs well beaten with sugar. Heat to a boil a pint of wine, then
add spice and eggs. Stir for three minutes and serve.

STRAWBERRY SHERBET

Crush a quart of ripe strawberries, pour a quart of water over them, and
add the juice of two lemons. Let this stand about two hours, then strain
over a pound of sugar, stir until the sugar is dissolved, and then set
upon ice. You may add one tablespoon of rose-water. Serve with chopped
ice.

DELICIOUS AND NOURISHING SUMMER DRINK

Pare thinly the rind of three large lemons, put it into a large jug with
one pound of raisins stoned and finely chopped, one pound of sugar, and
the juice of the lemons. Add one gallon of boiling water, leave to stand
for five days, stirring well every day. Then strain and bottle for use.

SHERRY COBBLER

It is best to mix this in a large bowl and fill in glasses just before
serving, and put a little of each kind of fruit in each goblet with
pounded ice. To begin with, cut pineapple in slices and quarters, a few
oranges and a lemon, sliced thin; one cup of powdered sugar and one
tumbler of sherry wine. A few berries, such as black and red
raspberries, and blackberries are a nice addition. Cover the fruit with
the sugar, laid in layers at the bottom of your bowl with pounded ice;
add the wine and twice as much water as wine; stir all up well before
serving.

CLARET CUP

Squeeze into a glass pitcher the strained juice of one and one-half
lemons, add two tablespoons of powdered sugar, one tablespoon of red
curacao; then pour in three cups of claret, and one cup of apollinaris
water. Mix thoroughly, add a few slices of orange or pineapple, or both,
and a few maraschino cherries. Cut the rinds from two cucumbers without
breaking them, hang them on the inside of the pitcher from the top; drop
in a good-sized lump of ice and serve at once in thin glasses. Place a
bunch of mint at the top of the pitcher.

CORDIAL

Two quarts of water and two and three-quarter pounds of sugar. Boil
thirty minutes. Take off stove and add one quart of alcohol. Color and
flavor to taste.

EGG-NOG

Separate the whites and yolks of the eggs. To each yolk add one
tablespoon of sugar and beat until very light. Beat whites to a stiff
froth. One egg is required for each glass of egg-nog. Add two
tablespoons of brandy or rum, then one-half cup of milk or cream to each
glass, lastly the whites of the eggs. Pour in glass, put a spoon of
whipped cream over and grated nutmeg on top.

UNFERMENTED GRAPE JUICE

Wash and stem ten pounds of Concord grapes, put them in a preserving
kettle and crush slightly. Bring to the boiling point and cook gently
for one-half hour. Strain through cheese-cloth or jelly bag, pressing
out all the juice possible; return to fire and with two pounds of sugar
conk for fifteen minutes; strain again, reheat and pour into sterilized
bottles thoroughly heated. Put in sterilized corks and dip the necks of
the bottles in hot sealing-wax. If you can get the self-sealing bottles,
the work of putting up grape juice will be light. Sterilize bottles and
corks.

OTHER FRUIT JUICES

Raspberry, blackberry and strawberry juice may be made by following the
recipe for grape juice but doubling the quantity of sugar. For currant
juice use four times as much sugar as for grape juice.

FRUIT SYRUPS

Fruit syrups may be made like fruit juices, only using more sugar--at
least half as much sugar as fruit juice.

RASPBERRY VINEGAR

Put two quarts of raspberries in a bowl and cover them with two quarts
of vinegar; cover and stand in a cool place for two days. Mash the
berries; strain the vinegar through cheesecloth; pour it over two quarts
of fresh raspberries; let stand for another two days; strain and put in
a preserving kettle with sugar, allowing a pound of sugar to a pint of
juice. Heat slowly, skimming when the vinegar begins to boil. Boil
twenty minutes and put in sterilized bottles. Serve as a drink, using
two tablespoons to a glass of water.

BLACKBERRY WINE

Measure your berries and bruise them; to every gallon add one quart of
boiling water; let the mixture stand twenty-four hours (stirring
occasionally), then strain off all the liquor into a cask; to every
gallon add two pounds of sugar; cork tightly and let stand till the
following October.

BLACKBERRY CORDIAL

Simmer the berries until they break, then strain and to each quart of
juice add one pound of sugar. Let this dissolve by heating slowly, then
add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,
allspice. Simmer altogether twenty minutes. Bottle and seal.

CHERRY SYRUP

Mash and pound the cherries until the stones are all broken, then press
through a cloth. Use a pound of sugar to a quart of juice; boil, skim
and bottle. When cold, seal.

CHERRY BRANDY

To one gallon of brandy allow two quarts of cherries. Mash and pound
them until all the stones are broken, put in the brandy and add a pound
of cut loaf sugar. Set in the sun for two or three weeks, shake daily,
strain and bottle.

CHERRY BOUNCE

The little wild cherry is excellent for this purpose, as the stone
kernels contain alcohol. Wash carefully, sugar plentifully, and add
whole spice, cloves (with the heads removed) and stick cinnamon. Fewer
cloves than the other spices. Get good whiskey and allow one-half as
much cherries as whiskey. To a quart bottle allow scant half pint
sugared cherries to one and one-half pints of whiskey. Bottle and seal.
Let stand at least two months. Open, shake bottle well and taste, and if
necessary add more sugar. Seal again, and let stand another month. Is
not good under three months and the older it gets the finer it becomes.

CIDER EGG NOG

Break six eggs, put the yolks in one dish, the whites in another. To
each yolk add a tablespoon of granulated sugar, beat the yolks and sugar
to a foam; then flavor with a little grated nutmeg, stirring it well
through the mixture; then add a half pint of hot sweet cider to each
egg, beat it well through and pour into a hot punch bowl. Beat the
whites of the eggs to a stiff froth with a little sugar and cover the
surface of the punch. Serve in cups.

TOM AND JERRY (Non-Alcoholic)

Beat six eggs and six tablespoons of sugar to a stiff froth, add four
cups of unfermented grape juice and the same amount of sweet cider. Have
two porcelain pitchers as hot as possible, pour the mixture into one of
them. Then pour the mixture back and forth from one pitcher to the other
five or six times, and pour the foaming beverage into hot cups and
serve.

HOT MILK PUNCH

Beat one egg to a stiff froth with two tablespoons of sugar; add to it
two tablespoons of home-made grape wine; stir all well together, put in
a large drinking glass and fill with hot milk. Grate a little nutmeg on
the top and serve.

*CANNED FRUITS*

GENERAL RULES

All fruits should, if possible, be freshly picked for preserving,
canning, and jelly making. No imperfect fruit should be canned or
preserved. Gnarly fruit may be used for jellies or marmalades by cutting
out defective portions. Bruised spots should be cut out of peaches and
pears. In selecting small-seeded fruits, like berries, for canning,
those having a small proportion of seed to pulp should be chosen. In dry
seasons berries have a larger proportion of seeds to pulp than in a wet
or normal season, and it is not wise to can or preserve such fruit
unless the seeds are removed. The fruit should be rubbed through a sieve
that is fine enough to keep back the seeds. The strained pulp can be
preserved as a puree or marmalade.

When fruit is brought into the house put it where it will keep cool and
crisp until you are ready to use it.

Begin by having the kitchen swept and dusted thoroughly, that there need
not be a large number of mold spores floating about. Dust with a damp
cloth. Have plenty of hot water and pans in which jars and utensils may
be sterilized. Have at hand all necessary utensils, towels, sugar, etc.

Prepare only as much fruit as can be cooked while it still retains its
color and crispness. Before beginning to pare fruit have some syrup
ready, if that is to be used, or if sugar is to be added to the fruit
have it weighed or measured.

Decide upon the amount of fruit you will cook at one time, then have two
bowls--one for the sugar and one for the fruit--that will hold just the
quantity of each. As the fruit is pared or hulled, as the case may be,
drop it into its measuring bowl. When the measure is full put the fruit
and sugar in the preserving kettle. While this is cooking another
measure may be prepared and put in the second preserving kettle. In this
way the fruit is cooked quickly and put in the jars and sealed at once,
leaving the pans ready to sterilize another set of jars.

The preserving kettle should be porcelain-lined, and no iron or tin
utensils should be used, as the fruit acids attack these metals and so
give a bad color and metallic taste to the food.

STERILIZING JARS, ETC.

The success of canning depends upon absolute sterilization and not upon
the amount of sugar or cooking. Any proportion of sugar may be used, or
fruit may be canned without the addition of any sugar.

It is most important that the jars, covers, and rubber rings be in
perfect condition. Examine each jar and cover to see that there is no
defect in it. Use only fresh rubber rings, for if the rubber is not soft
and elastic the sealing will not be perfect. Each year numbers of jars
of fruit are lost because of the false economy in using an old ring that
has lost its softness and elasticity.

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