The International Jewish Cook Book Part 93
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One pound of almonds, pounded; one pound of sugar, one or two eggs and enough cinnamon to give a strong flavor. Bake in a shallow pan and cut into small sections.
One pound of almonds ground fine, one and one-half pounds of powdered sugar, the whites of five eggs and the grated rind of two lemons. Beat the whites of eggs to a snow, add the sugar and the grated lemon rind and almonds; mix it well together. Grease a very thin paper with olive oil, sprinkle some powdered sugar over it, place on a tin. Form the cakes and place them a little distance from each other and bake in a very moderate oven. When done let them cool before you touch them.
Grate one-half pound of almonds, beat the whites of four eggs to a stiff froth, add gradually one pound of pulverized sugar and a tablespoon of cinnamon. Roll out this dough into half finger lengths and about as thick as your little finger. Bake, and when done ice each one with boiled frosting.
Take two cups of matzoth flour, one-quarter pound of powdered ginger, mix together with three eggs. Set this dough aside until it dries. Take one-half pound of honey and three-quarters pound of sugar and boil until it gets a reddish color. Beat in the ginger and matzoth dough, mix it with honey, set back on stove, stirring constantly; when the mixture is thick and a reddish color, place on the board so as to cool; roll and cut in two-inch lengths.
To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a teaspoon of sugar, a teaspoon of ground almonds, a few stoned and chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its equivalent of beef dripping, and just enough water to make the whole into a stiff paste. Mix the ingredients very thoroughly.
Now take a large enamelled saucepan and about half fill it with oil or fat. Bring this to boiling point but do not let it burn. Shape the paste into small pieces and drop them into boiling fat, turning them continually until well browned and then take out and drain carefully on a strainer. May be eaten hot or cold.
Make a thick syrup by dissolving one pound of sugar in one-half pint of water over the fire, adding one ounce of pounded almonds while the syrup is clarifying. Take the saucepan off the fire and when the contents have become moderately cool stir in carefully the well-beaten yolks of twenty eggs. It will need rather prolonged stirring to blend the eggs with the syrup. Now flavor with vanilla or wine and cook over a slow fire, stirring constantly and taking great care that the mixture does not burn.
RADISH PRESERVES (RUSSIAN STYLE)
Take black radishes, clean and cut them in strips. Weigh, and to three pounds of radishes take one pound of honey and one and one-half pounds of sugar. Set the radishes on to boil with water, pour off this water, add fresh water and let cook awhile; pour off the second water, add the honey to radishes and let cook well. Then add the sugar and let cook again. When the radishes begin to get brown add one-quarter pound of white ginger, and some walnuts broken into quarters. Stir. When brown, remove from stove. Must come out of the pan dry; no syrup must remain.
BEET PRESERVES (RUSSIAN)
Cut beets in strips like noodles, wash, cook in water one-half hour. To three pounds of beets take one pound of honey and one pound of sugar.
When the beets have cooked on slow fire until white, strain off and add the honey. Let cook well and add sugar; cook, add white ginger to taste, stirring continually, add one-quarter pound of almonds, cut in slices; one-quarter of an hour before being done, mix, and when the beets brown put in jars.
Wash the prunes well, first in warm water, then in cold. Cut up half a lemon, some stick cinnamon and sugar to taste. Cook them in the oven, covered tight, allowing a liberal quantity of water; stew slowly for two hours; thicken with a teaspoon of potato flour, and wet the potato flour with the juice of an orange before adding.
If the prunes are for chrimsel, leave out the thickening.
Take seven lemons, slice thin and remove seeds. Draw string through slices, fasten ends, lay them in a pan with water; boil a short time, remove the lemon, pour off water; cook two pounds of sugar with two cups of water. When the sugar is syrupy add one-half pound of large raisins, put in the lemon and let cook until the syrup is thick.
CANDIED LEMON AND ORANGE PEEL
Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes. Drain, weigh, and take a pound of sugar to every pound of peel. Put a layer of sugar and a layer of fruit into the preserving kettle; stand it over a slow fire until the sugar melts. When melted, cook slowly until the rinds are transparent. Lift them out; drain them and when nearly dry roll in granulated sugar.
One cup of white wine, half a cup of water, grated peel of lemon, teaspoon of potato flour wet with cold water, add the yolks of two eggs, stirring constantly; when thick, add the beaten whites and serve.
Beat yolks of two eggs with a tablespoon of sugar, and a small cup of cold water, a wineglass of rum and the juice of a lemon, and bring to boiling point, stirring all the time. The two whites of eggs may be whipped very firm and spread over the pudding just before serving.
Two cups of brown sugar, one cup of boiling water, and cinnamon to taste. Stir the ingredients together in a saucepan until the sugar is dissolved and then let the mixture simmer slowly until it thickens.
MOCK WHIPPED CREAM FILLING
Use between and on top of layer cakes, or as a filling for torten.
Peel and grate one large sour apple, three-quarters cup of white sugar, white of one egg; beat all together a long time, flavor with vanilla or grated rind of one-half lemon. Mix the apple with the sugar as soon as possible or it will turn dark.
LEMON CREAM FILLING
Put on to boil the yolks of five eggs, one-half cup of granulated sugar, the juice of three lemons and grated rind of one, and about a brandy glass of water. Stir constantly so as to prevent curdling. When it has thickened and comes to a boil take it from the range and add the beaten whites of eggs.
FILLING FOR CHRIMSEL
This is made of unblanched, pounded almonds, grated apples, chopped raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.
Mix the ingredients together and fill the hollowed out center of the chrimsel with them. Then place one chrimsel upon another, being careful not to let the filling escape from its hollow and fasten the edges securely together with the fingers, keeping the rounded shape uninjured.
Fry them in boiling fat, turning them from one side to the other until a dark brown. Serve hot with sugar syrup.
Line a dish with macaroons, wet them with wine, put over this a box or quart of strawberries, and sugar them well. Beat the yolks of four eggs with one small cup of sugar, grated rind of lemon and half its juice.
Beat the whites to a stiff froth, and half the yolks; pour over all in your pudding dish. When baked spread the other half of the whites on top, having previously sweetened the remaining whites with sugar. Bake a light brown. Eat cold with whipped or plain cream.
The International Jewish Cook Book Part 93
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The International Jewish Cook Book Part 93 summary
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