Оглавление
May Henry. The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers
The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers
Table of Contents
SPECIAL HINTS FOR YOUNG HOUSEKEEPERS
KOSHERING.[1]
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
Pudding
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
