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- Herausgeber: Science & Technology Publishing
- Kategorie: Religion und Spiritualität
- Sprache: Englisch
The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers is a comprehensive culinary guide originally published in the late 19th century, designed specifically for young Jewish homemakers seeking to balance tradition, economy, and modernity in their kitchens. This book offers a wide array of recipes that adhere to the dietary laws of kashrut, ensuring that every dish is suitable for an Orthodox Jewish household. It covers everything from soups, fish, and meats to vegetables, puddings, and pastries, providing practical instructions and helpful tips for preparing wholesome, flavorful meals on a budget. Beyond recipes, the book includes valuable advice on household management, menu planning, and the efficient use of ingredients, making it an indispensable resource for those new to running a kosher home. The author emphasizes the importance of thrift and resourcefulness, offering suggestions for utilizing leftovers and making the most of available resources without sacrificing taste or quality. With its clear, accessible language and focus on both everyday and holiday fare, The Economical Jewish Cook serves as both a practical manual and a cultural artifact, reflecting the values and culinary traditions of Jewish families in the modern era. Whether preparing for Shabbat, festivals, or daily meals, readers will find inspiration and guidance in this enduring classic, which continues to resonate with anyone interested in Jewish cuisine, history, and home economics.
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THE ECONOMICAL JEWISH COOK: A MODERN ORTHODOX RECIPE BOOKFORYOUNG HOUSEKEEPERS.
PREFACE TO FIRST AND SECOND EDITIONS.
Admirable as are many of the Jewish cookery books already before the world, they assume the use of ingredients and processes too expensive for ordinary use. The want of an orthodox book, dealing with the preparation of economical dishes, has been keenly felt by us during the last few years, and it is this that has led us to think our little handbook may be of service.
In compiling it we have had before us three special objects: 1, To adapt it to our peculiar dietary laws; 2, To make it suitable for young housekeepers; and 3, To fit it for use in the cookery classes now fairly started in our midst.
We cannot claim absolute originality for all our recipes, and indeed have many authorities to thank for kind help in our task. We feel convinced, however, that many recipes, which have been treasured for years in manuscript, will prove new and attractive to some at least of our readers. In this hope we have overstepped one of our limitations by including a few old-fashioned, high-class recipes, and some special hints on Passover and Invalid cookery.
We have stated in all cases the approximate time required for the preparation of each dish; but it must be remembered that, under different conditions, the time will vary.
The Appendix is based on our experience in actual teaching in schools, and will, we hope, be of use in the formation of new cookery centres.
As “the proof of the pudding is in the eating,” we only ask that judgment may be suspended till some of our recipes have been tried.
December, 1888.
PREFACE TO THIRD EDITION.
The really unexpected success of our little book has induced us to thoroughly revise it, and add to it a large number of new recipes. We trust that this will increase its usefulness, and give our readers as much pleasure in referring to the book as we have had in altering it and bringing it up to date.
January, 1897.
CONTENTS.
PAGE
Hints to Young Housekeepers
ix.
Chapter on Koshering
xi.
Soups.
Hints on making soup and stock
1
Two ways of making fresh stock
2
White stock
2
Soup, to clear
2
Green pea soup
3
Julienne soup
3
Kugel
3
Liver soup
4
Mock turtle soup
4
Mulligatawny soup
4
Mutton broth
5
Oxtail soup
5
Tomato soup
5
Savoury ingredients for soups (
sundries
,
frimsels
,
drop dumplings
,
custards
)
6
Milk Soups.
Artichoke soup
7
Cabbage soup
7
Celery soup
7
Haricot soup
7
Potato soup
8
Turnip soup
7
Cheap Soups.
Barley soup
8
Brown onion soup
8
Carrot soup
9
Lentil soup
9
Split pea soup
9
Spinach soup
9
Vegetable soup
10
Fish.
Buy, how to
10
Bake, how to
10
Boil, how to
10
Broil, how to
11
Frying, hints on
11
Fry, how to
11
Steam, how to
11
Anchovy butter
12
Cod, savoury
12
Haddock, baked
12
Haddock, dried
12
Plaice and tomatoes
13
Soused herrings
13
Sole à la maître d’hôtel
13
Sole au gratin
13
Sole and tomatoes
14
Stewed fish, brown
14
Stewed fish, white
15
Simple Ways of Using Cold Cooked Fish.
Curried fish
16
Fish cake
16
Fish cakes
16
Fish pie
17
Fish quenelles
17
Fish soufflée
17
Halibut crême
17
Kedgeree
18
Meat.
Buy, how to
18
Bake, how to
18
Boil, how to
18
Roast, how to
19
Beef à la mode
19
Beef smoked
19
Beef steak, to grill
19
Beef steak pie
20
Beef steak pudding
20
Beef stewed shin of, with dumplings
20
Beef with French beans
21
Beef with haricot beans
21
Beef braised
22
Brain fritters
22
Brazilian stew
22
Chops, to grill
19
Dripping, to clarify
22
Fat, to clarify
23
Irish stew
23
Liver, to fry
23
Liver, fritters
23
Mutton, braised leg of
24
Mutton, cutlets
24
Mutton, haricot
24
Mutton, breast of, stuffed
27
Pillau
24
Poor man’s goose
25
Sausage meat fritters
23
Sausage rolls
25
Sausage and rice
25
Sheep’s head, boiled
26
Sheep’s hearts, roasted
26
Steak, stewed
26
Tongue, salt or smoked
27
Toad-in-the-hole
27
Veal, stewed knuckle of
27
Veal, breast of, stuffed
27
Simple Ways of Using Cold Cooked Meat.
Curry
28
Hash
28
Macaroni mutton
29
Meat croquettes
29
Patties of cold meat
29
Potato pie
29
Potato surprise
30
Ragout of beef
30
Rissoles
30
Salt meat salad
30
Tomato pie
31
Tomatoes, stuffed
31
Vegetable marrow, stuffed
31
Walnut stew
31
Vegetables.
Hints on preparing
32
Beetroot, baked
32
Beans, broad
32
Beans, French
32
Beans, French à la maître d’hôtel
33
Beans, haricot
33
Cabbages
33
Cauliflowers
33
Carrots, stewed
33
Celery, stewed
33
Colcannon
33
Greens
33
Green peas, boiled
34
Green peas, dried
34
Jerusalem artichokes
34
Potatoes, baked
34
Potatoes, baked under meat
34
Potatoes, boiled
34
Potatoes, fried
35
Potatoes, mashed
35
Rice, boiled
35
Savoys
33
Spanish onions
35
Spinach
35
Turnip tops
35
Vegetable marrow, fried
35
Salads and Pickles.
Bean salad
36
Cabbage salad
36
Cauliflower salad
36
German celery
36
Lettuce salad
36
Onions, pickled
37
Potato salad
37
Red cabbage, pickled
37
Russian salad
37
Salad cream
38
Sauces and Syrups.
Almond milk
38
Bread sauce
38
Caper sauce for boiled mutton
38
Caper sauce for fish
38
Cheap sauce
39
Clarified sugar
39
Egg sauce
39
German sauce
39
Jam sauce
39
Lemon sauce
39
Marmalade sauce
39
Mayonnaise sauce
40
Melted butter
40
Mint sauce
40
Onion sauce
40
Piquant sauce
40
Tartare sauce
40
Pies, Puddings, and Sweet Dishes.
Pastry, Hints on making
41
Pastry, short crusts
41
Pastry, flaky
41
Pastry, rough puff
41
Puddings, to bake
42
Puddings, to boil
42
Puddings, to steam
42
Almond pudding
42
Apples, baked
43
Apple snow
43
Apple dumplings baked
43
Apple fritters
43
Apples in custard
44
Apple jelly
44
Batter (for frying)
43
Batter pudding
54
Bread pudding
44
Cocoanut pudding
44
Date pudding
45
Ebony jelly
45
Eve pudding
45
Fig pudding
45
Fruit pie
45
Fruit pudding, boiled
46
Fruit pudding, baked
46
Fruit stewed
46
Gooseberry fool
49
Gooseberry jelly
46
Homœopathic pudding
46
Lemon creams
47
Lemon dumplings
47
Madeira cake pudding
47
Marmalade pudding
47
Mincemeat
48
Pancakes
48
Pears, stewed
48
Plum pudding (economical)
48
Plum pudding (Scotch)
49
Prunes, stewed
49
Rhubarb fool
49
Rhubarb stewed
49
Roly poly
49
Silk pudding
49
Suet pudding
49
Swiss fritters
50
Swiss roll
50
Treacle and ginger pudding
50
Treacle pie
51
Yorkshire pudding
51
Milk Puddings.
Apples in custard
51
Batter pudding
55
Bread and butter pudding
51
Cocoa mould
52
Cocoanut custard
52
Custards, boiled
52
Custard pudding
52
Derby pudding
53
Macaroni pudding
53
New Year tartlets
53
Pancakes
54
Queen of puddings
54
Rice pudding
54
Sago pudding
54
Sweet omelet
54
Tapioca pudding
54
Trifle (cheap)
54
Yorkshire pudding
55
Breakfast Dishes.
Cauliflower au gratin
55
Chocolate
55
Cocoa
56
Cocoa nibs
56
Coffee
56
Eggs, boiled,
see
coddled
56
Eggs, coddled
56
Eggs, fried
57
Eggs, hard-boiled
57
Eggs, poached
57
Eggs, savoury
57
Eggs, stewed with peas
58
Eggs, stirred or buttered
58
Hominy
58
Macaroni cheese
58
Mushrooms
58
Peas stewed with eggs
58
Porridge
59
Risotto
59
Salmagundy
59
Savoury omelet
59
Tea
60
Toast
60
Tomatoes, fried
60
Welsh rarebit
60
Bread and Biscuits.
African shoots
60
Bola
61
Bread
61
Bread unfermented
62
Buns
62
Butter cakes
62
Candied peel drops
62
Chocolate cake
63
Chocolate drops
63
Cocoanut drops
63
Cornflower cake
63
Dough cake
63
Hanucah cakes
64
Lemon cheese-cake mixture
64
Oatmeal biscuits
64
Orange cake
64
Plum loaf
65
Scones
65
Shrewsbury biscuits
60
Spanish biscuits
65
Spice cakes
65
Vinegar cake
65
Yorkshire tea-cakes
66
Sweetmeats.
Chocolate caramels
66
Cocoanut candy
66
Ginger lee
67
Toffee
67
Invalid Cookery.
Arrowroot, cup of
67
Barley water
67
Beef tea, raw
68
Beef tea, strongest
68
Beef tea, whole
68
Calf’s foot jelly
68
Chicken, boiled
69
Chicken, broth
69
Chicken, roasted
69
Cornflower, cup of
67
Cornflower, blanc mange
69
Gruel
70
Lait de poule
70
Lemonade
70
Mutton broth
70
Toast water
70
Passover Dishes.
Batter pudding
70
Cocoanut custard
71
Fish, fried
71
Fish, stewed
71
Grimslichs
71
Motza kleis
71
Motza pudding, baked
71
Motza pudding, boiled
72
Potato pastry
72
Potato pudding
72
Sassafras
72
Swiss roll
72
Lightning cakes
72
Appendix.
Formation of Cookery Classes
73
List of Utensils for Classes
74
Hints on Cleaning Kitchen Utensils
76
SPECIAL HINTS FOR YOUNG HOUSEKEEPERS.
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 dripping.
4. Home-dried herbs are much cheaper than bought ones. About June buy the herbs, rinse them slightly in cold water, strip off the leaves, place the various kinds of herbs on separate pieces of white paper, in the oven or on top of it. When the leaves are quite crisp, rub them through a wire sieve, and bottle them up tight.
5. When chopping onions, let cold water run on the wrists for a minute. This will prevent the eyes from watering.
6. When the juice of lemons is required, and the lemons are hard, place them on a baking sheet in the oven for a few minutes; they will become quite soft. To keep them from getting mouldy, wrap each one in tissue paper, and keep separate.
7. Stale scraps of bread should be put in a tin in the oven, and baked a nice brown. When quite crisp, they should be pounded and bottled. These “raspings” will be found very useful.
8. Bread should be kept in a glazed earthenware pan, which should have a cover, and must be cleaned frequently.
9. To disguise the disagreeable odours which often ascend from the kitchen during the process of cooking, throw a handful of cedar dust on the top of the grate. (This—called “Dust of Lebanon”—may be obtained of most stationers at about 4d. per packet.)
10. Milk is the best thing for removing fresh ink stains, but it must be applied immediately, and the stained part washed.
11. A little powdered sugar sprinkled on a fire, which is almost out, will invariably revive it. Salt sprinkled on a fire clears it for grilling, roasting, etc.
12. House flannels should be herringboned all round before they are used. This ensures their lasting longer, and prevents sinks being stopped up by the ravellings.
13. It is a decided economy to order soap in large quantities. It should be cut up when new, and stored for several weeks in a warm place to dry. Candles also last longer if kept some weeks.
14. All stores should be kept in air-tight tins or glazed jars.
15. Liquid browning, for colouring soups and gravies, should be made as follows, and kept in a bottle for use:—Put 2 oz. pounded loaf sugar in a small iron saucepan; let it melt, stirring with an iron spoon; when very dark (but not black), add ½ pint hot water; let it boil up, and when cool, bottle it. A few drops are sufficient to colour a quart of liquid.
KOSHERING.[1]
Leviticus, ch. xvii. 10, 11:—“And whatsoever man there be of the house of Israel, or of the strangers that sojourn among you, that eateth any manner of blood; I will even set my face against that soul that eateth blood, and will cut him off from among his people. For the life of the flesh is in the blood.”
When purchasing meat, care must be taken to see that all veins of blood, forbidden fat, and the prohibited sinew have been removed. It is the custom in London to affix a label marked “Porged” on joints from the hind-quarters, which have been prepared in accordance with our ordinances.
The following are the Jewish regulations for koshering meat and poultry:—
