The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers

By Edith B. Cohen and May Henry

This is a modern orthodox Jewish recipe book for young housekeepers dealing with the preparation of economic as well as delightful dishes. This helpful cookbook was put together because many of the existing Jewish cookery books of that time demanded the use of ingredients and methods that were too expensive for everyday use.

Contents include:

Hints to Young Housekeepers.

Chapter on Koshering.

Soups.

Milk Soups.

Cheap Soups.

Fish.

Simple Ways of Using Cold Cooked Fish.

Meat.

Simple Ways of Using Cold Cooked Meat.

Vegetables.

Salads and Pickles.

Sauces and Syrups.

Pies, Puddings, and Sweet Dishes.

Milk Puddings

Breakfast Dishes

Bread and Biscuits.

Sweetmeats.

Invalid Cookery.

Passover Dishes.

• Language: English
• Publisher: Good Press
• Release date: May 19, 2021
• ISBN: 4057664633958

Book preview

Edith B. Cohen, May Henry

The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers

Published by Good Press, 2022

[e-mail]

EAN 4057664633958

Table of Contents

SPECIAL HINTS FOR YOUNG HOUSEKEEPERS.

KOSHERING.

SOUPS.

Hints on Making Soups and Stock.

To Make Fresh Stock. Time—5 hours.

Another way of Making Fresh Stock. Time—5 hours.

White Stock.

To Clear Soup. Time—1 hour.

Green Pea Soup. Time—1 hour.

Julienne Soup. Time—2 hours.

Kugel.

Liver Soup. Time—2 hours.

Mock Turtle Soup. Time—1½ hour.

Mulligatawny Soup. Time—2 hours.

Mutton Broth. Time—2½ to 3 hours.

Ox-tail Soup. Time—4 hours.

Tomato Soup. Time—1½ hour.

SAVOURY INGREDIENTS FOR SOUPS.

Frimsels. Time—¾ hour.

Drop Dumplings. Time—½ hour.

Savoury Custard. Time—40 minutes.

MILK SOUPS.

Artichoke or Turnip Soup. Time—1 hour.

Cabbage Soup. Time—1 hour.

Celery Soup. Time—6 hours.

Haricot Soup. Time—4½ hours.

Potato Soup. Time—1½ hour.

CHEAP SOUPS.

Barley Soup. Time—4 hours.

Brown Onion Soup. Time—1½ hour.

Carrot Soup. Time—1½ hour.

Lentil Soup. Time—3 or 4 hours.

Pea Soup. Time—2½ hours.

Spinach Soup. Time—2 hours.

Vegetable Soup. Time—1½ hour.

FISH.

To Bake Fish.

To Boil Fish.

To Broil Fish.

Hints on Frying.

To Fry Fish.

To Steam Fish.

Anchovy Butter. Time—½ hour.

Savoury Cod. Time—½ hour.

Baked Haddock. Time—¾ hour.

Dried Haddock. Time—20 minutes.

Baked Plaice and Tomatoes. Time—¾ hour.

Soused Herrings. Time—½ hour.

Sole à la Maître d’Hôtel. Time—½ hour.

Sole au Gratin. Time—½ hour.

Soles Stewed with Tomatoes. Time—¾ hour.

Brown Stewed Fish. (Salmon and other rich fish.) Time—1 hour. For 4 Mackerel or Herrings.

Brown Stewed Fish. (Fresh Water Fish, etc.) Time—40 minutes.

White Stewed Fish with Balls. Time—1½ hour.

SIMPLE WAYS OF USING COLD COOKED FISH.

Curried Fish. Time—1 hour.

A Fish Cake. Time—1 hour.

Fish Cakes. Time—½ hour.

Fish Pie. Time—20 minutes.

Fish Quenelles. Time—¾ hour.

Fish Soufflée. Time—½ hour.

Halibut Crême. Time—¾ hour.

Kedgeree. Time—¾ hour.

MEAT.

To Bake Meat.

To Boil Meat.

To Roast Meat.

Beef à la Mode. Time—5 hours.

Smoked Beef.

Beef Steak. Time—20 minutes.

Beef Steak Pie. Time—2½ hours.

Beef Steak Pudding. Time—3½ hours.

Stewed Shin of Beef (with Dumplings) . Time—2½ hours.

Beef Stewed with French Beans. Time—3 hours.

Beef Stewed with Haricot Beans. Time—5 hours.

Brain Fritters. Time—½ hour.

Brazilian Stew. Time—3 hours.

Braised Beef. Time—3 hours.

To Clarify Dripping.

To Clarify Fat.

Irish Stew. Time—2 hours.

Liver. Time—½ hour.

Liver Fritters. Time—½ hour.

Braised Leg of Mutton. Time—4 hours.

Mutton Cutlets. Time—½ hour.

Haricot Mutton. Time—2½ hours.

Pillau. Time—2½ hours.

Poor Man’s Goose. Time—1½ hour.

Sausage Rolls. Time—1 hour.

Sausage and Rice. Time—¾ hour.

Boiled Sheep’s Head. Time—5 hours.

Roast Sheeps’ Hearts. Time—¾ hour.

Stewed Steak. Time—2½ hours.

Smoked or Salt Tongue.

Toad-in-the-Hole. Time—¾ hour.

Stewed Knuckle of Veal. Time—2¼ hours.

Breast of Veal or Mutton Stuffed. Time—2 hours.

SIMPLE WAYS OF USING COLD COOKED MEAT.

Curry. Time—1¼ hour.

Hash. Time—2 hours.

Macaroni Mutton. Time—2¼ hours.

Meat Croquettes. Time—1 hour.

Cold Meat Patties. Time—1 hour.

Potato Pie. Time—1 hour.

Potato Surprise. Time—½ hour.

Ragout of Beef. Time—2½ hours.

Rissoles. Time—¾ hour.

Salt Meat Salad. Time—¼ hour.

Tomato Pie. Time—¾ hour.

Stuffed Tomatoes.

Stuffed Vegetable Marrow. Time—½ hour.

Walnut Stew. Time—2 hours.

VEGETABLES.

Hints on Preparing Vegetables.

Baked Beetroot. Time—3 hours.

Broad Beans. Time—¾ hour.

French Beans. Time—¾ hour.

Haricot Beans. Time—6 hours.

Cabbages, Cauliflowers, Greens, and Savoys. Time—1½ hour.

Stewed Carrots. Time—½ hour.

Stewed Celery. Time—¾ hour.

Colcannon. Time—¼ hour

Boiled Green Peas. Time—20 to 30 minutes.

Dried Green Peas. Time—4 hours.

Jerusalem Artichokes. Time—½ hour.

Baked Potatoes. Time—1½ hour.

Boiled Potatoes. Time—¾ hour.

Fried Potatoes. Time—½ hour.

Mashed Potatoes. Time—1 hour.

Boiled Rice. Time—½ hour.

Spanish Onions. Time—¾ hour.

Turnip Tops or Spinach. Time—¾ hour.

Fried Vegetable Marrow. Time—¾ hour.

SALADS AND PICKLES.

Bean Salad. Time—¾ hour.

German Celery or Celeriac. Time—1 hour.

Lettuce Salad. Time—½ hour.

Pickled Onions. Time—1 hour.

Potato Salad. Time—¾ hour.

Red Cabbage, Pickled.

Russian Salad. Time—1½ hour.

Salad Cream. Time—20 minutes.

SAUCES AND SYRUPS.

Almond Milk. Time—¾ hour.

Bread Sauce. Time—½ hour.

Caper Sauce (for Boiled Mutton) . Time—½ hour.

Cheap Sauce for Boiled Fish. Time—20 minutes.

Clarified Sugar. Time—¼ hour.

Egg Sauce.

German Sauce. Time—¼ hour.

Jam or Marmalade Sauce. Time—¼ hour.

Lemon Sauce. Time—¼ hour.

Mayonnaise Sauce. Time—½ hour.

Melted Butter. Time—20 minutes.

Mint Sauce. Time—½ hour.

Onion Sauce. Time—1 hour.

Piquant or Sharp Sauce.

PIES, PUDDINGS AND SWEET DISHES.

Hints on Making Pastry.

Pastry.—Short Crusts.

Flaky Pastry.

Rough Puff Paste.

To Bake Puddings.

To Boil Puddings.

To Steam Puddings.

Almond Pudding. Time—1 hour.

Baked Apples. Time—½ hour.

Baked Apple Dumplings. Time—1 hour.

Apple Fritters. Time—2¾ hours.

Apples in Custard. Time—¾ hour.

Apple Jelly. Time—3 hours.

Bread Pudding. Time—1¾ hour.

Cocoanut Pudding. Time—1¼ hour.

Ebony Jelly. Time—2 hours.

Eve Pudding. Time—2½ hours.

Fig Pudding. Time—4½ hours.

Fruit Pie. Time—1 hour.

Fruit Pudding. Time—2 hours.

Gooseberry Jelly. Time—1½ hour.

Homœopathic Pudding. Time—½ hour.

Stewed Fruit.

Lemon Creams. Time—½ hour.

Lemon Dumplings. Time—1¼ hour.

Madeira Cake Pudding. Time—2½ hours.

Marmalade Pudding. Time—2½ hours.

Mince Meat.

Pancakes.

Stewed Pears. Time—5 hours.

Economical Plum Pudding. Time—11 hours.

Scotch Plum Pudding. Time—4 hours.

Silk Pudding. Time—5 hours.

Stewed Prunes. Time—2 hours.

Stewed Rhubarb and Rhubarb Fool. Time—1½ hour.

Roly Poly or Suet Pudding. Time—2 hours.

Swiss Fritters. Time—½ hour.

Swiss Roll. Time—½ hour.

Treacle and Ginger Pudding. Time—2¼ hours.

Treacle Pie. Time—1½ hour.

Yorkshire Pudding. Time—¾ hour.

MILK PUDDINGS.

Bread-and-Butter Pudding. Time—¾ hour.

Apples in Custard

Cocoa Mould. Time—20 minutes.

Cocoanut Custard. Time—½ hour.

Boiled Custards. Time—½ hour.

Custard Pudding. Time—1¼ hour.

Derby Pudding. Time—2½ hours.

Macaroni Pudding. Time—1 hour.

New Year Tartlets. Time—1 hour.

Pancakes.

Queen of Puddings. Time—2½ hours.

Rice Pudding. Time—2¼ hours.

Sweet Omelet. Time—10 minutes.

Cheap Trifle. Time—½ hour.

Yorkshire Pudding.

BREAKFAST DISHES.

Cauliflower au Gratin. Time—¾ hour.

Chocolate. Time—½ hour.

Cocoa. Time—10 minutes.

Cocoa Nibs. Time—6 hours.

Coffee in a Jug.

Coffee in a Coffee-Pot.

Coddled Eggs. Time—5 minutes.

Fried Eggs. Time—10 minutes.

Poached Eggs. Time—10 minutes.

Savoury Eggs. Time—½ hour.

Stewed Peas and Eggs. Time—¾ hour.

Stirred or Buttered Eggs. Time—10 minutes.

Hominy. Time—3¼ hours.

Macaroni Cheese—¾ hour.

Mushrooms. Time—¾ hour.

Risotto.

Porridge. Time—45 minutes.

Salmagundy. Time—½ hour.

Savoury Omelet. Time—10 minutes.

Tea.

Toast.

Fried Tomatoes. Time—15 minutes.

Welsh Rarebit. Time—10 minutes.

BREAD AND BISCUITS.

African Shoots or Shrewsbury Biscuits. Time—½ hour.

Bola. Time—2½ hours.

Bread. Time—4 hours.

Unfermented Bread. Time—20 minutes.

Buns. Time—3¼ hours.

Butter Cakes. Time—½ hour.

Candied Peel Drops. Time—¾ hour.

Light Chocolate Cake. Time—1¼ hour.

Cocoanut Drops. Time—20 minutes.

Cornflour Cake. Time—1 hour.

Dough Cake. Time—1¼ hour.

Hanucah Cakes. Time—½ hour.

Lemon Cheese-cake Mixture. Time—¼ hour.

Oatmeal Biscuits. Time—¾ hour.

Orange Cake. Time—1 hour.

Plum Loaf. Time—¾ hour.

Scones. Time—¾ hour.

Spanish Biscuits. Time—½ hour.

Spice Cakes. Time—½ hour.

Vinegar Cake. Time—2 hours.

Yorkshire Tea Cakes. Time—2 hours.

SWEETMEATS.

Chocolate Caramels. Time—¾ hour.

Cocoanut Candy. Time—1 hour.

Ginger Lee. Time—1 hour.

Toffee. Time—½ hour.

INVALID COOKERY.

Cup of Arrowroot. Time—¼ hour.

Barley Water. Time—20 minutes.

Raw Beef Tea (for typhoid fever) . Time—1¾ hour.

Beef Tea (strongest) . Time—2 hours.

Whole Beef Tea. Time—2½ hours.

Calf’s Foot Jelly.

To Boil a Chicken. Time—2 hours.

Chicken Broth.

To Roast a Chicken. Time—1 hour.

Cornflour Blanc-mange. Time—20 minutes.

Gruel. Time—¾ hour.

Lait de Poule. Time—10 minutes.

Lemonade.

Mutton Broth.

Toast Water.

PASSOVER DISHES.

Batter Pudding. Time—1 hour.

Cocoanut Custard. Time—½ hour.

To Fry Fish.

To Stew Fish.

Grimslichs. Time—¾ hour.

Motza Kleis. Time—¾ hour.

Motza Pudding (baked) .

Potato Pastry. Time—1 hour.

Potato Pudding. Time 1¼ hour.

Sassafras.

Swiss Roll. Time—½ hour.

Lightning Cakes.

APPENDIX.

FORMATION OF COOKERY CLASSES.

REQUISITE UTENSILS, WITH APPROXIMATE COST, FOR CLASS OF SIX GIRLS.

HINTS ON CLEANING KITCHEN UTENSILS.

SPECIAL HINTS FOR YOUNG HOUSEKEEPERS.

Table of Contents

1. In making soups or gravies which require colouring the outer skins of the onion should be left on. Mushroom skins are also useful for this purpose, and impart a pleasant flavour.

2. When thickening soups, gravies, etc., mix the flour, cornflour, arrowroot, etc., to a smooth cream with cold liquid first, then stir continually from the bottom and against the sides of the saucepan or other vessel to prevent lumps.

3. The dripping from roast mutton, when used for making pastry, sometimes has an unpleasant flavour. If a few drops of vinegar and of oil be beaten up with it, it will be found quite as good as beef