Jewish Cookery Book, on Principles of Economy

Page 5, line 14, for ‘fan hour’”’ read ‘‘a half-hour.” Page 8, line 3, for ‘‘the house must be thoroughly cleaned” read ‘‘the house must be found clean. Page 18, line 10, for ‘‘After the fish is well washed” add ss “and sprinkled with salt one hour before cooking. Page 28, line 5, for * Frimsel’’? read “* Griebus.” Page 30, line 82, Ox Twil Soup. for ‘ushered’? read ‘¢eoshered.”’ Page 69, line 16, in Ice Cake, for ‘flour’ read *f sugar.”’ Page 71, line 19, Butter Cakes, for ‘‘ground rice’? read ‘¢ oround almonds.” Pace 72, line 31, Ground Rive Cake, for ‘*cinnamon’’ read > ‘¢almonds.”’ Page 77, line 28, Macaroons, ‘one pound of ground almonds.” for “four ounces of ground almonds’’ read Page 103, line 5, German Puffs, after “quart of milk’? add ‘four ounces of butter.”’ W. 8. TURNER, No. 808 CHESTNUT STREET LS tae nt myo 'p2) no ta Syevan noxbn apn

From Jewish Cookery Book, on Principles of Economy, 1871, page 5. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 5 in the book

ploy their own maids in the capacity of housekeepers, who, supposing they are more attached to the interests of their employers than strangers, become very valuable servants. To such, the economical observations in this work will be as useful as those for cooking. It is recommended, however, strictly to observe both, which, in the course of a year or two, will make them familiar with what is requisite. By good hours, especially arly breakfast, a family becomes more regular in its habits, and much time is saved. If orders be given soon in the morning, there will be more time to execute them, and servants, by doing their work with ease, will be more equal to it, and fewer of them will be necessary. Without suspecting any one’s honesty, still, as mistakes may have been made unintentionally, it is prudent to weigh meats, sugar, etc., when brought in, and compare with the charge. The butcher should be ordered to send the weight with the meat, and the cook to file the checks, to be examined when the weekly bill shall be delivered. Much confusion and trouble are saved when there is company, if servants are required to prepare the table and sideboard in a similar manner, daily. All things likely to be wanted should be in readiness. Sugars of different qualities kept broken; currants washed, picked, and kept perfectly dry; spices ground, and kept in very small bottles, closely corked; not more than will be used in four or five weeks. Every article should be kept in its proper place, for much waste may thereby be avoided. In preparing for the Passover, which generally commences in the middle of spring and lasts eight days, every particle of leaven must be out of the house by ten 8 INTRODUOTION. o’clock of the preceding morning. On the same day, 14th of Nisan, or on the previous eve, the house must be thoroughly cleaned from dirt, and everything be in perfect order. With what pleasurable emotions a Jewish woman must anticipate the time when she will see everything looking so brilliantly clean, and mostly new. Indeed, we all should be delighted, when we reflect that so much cleanliness is a preparation for becomingly celebrating our wonderful deliverance from bondage. It is customary, when the synagogue service is over, for the master of the house to sit down to a table prepared with Passover cakes, parsley, chervil, horseradish, a lamb bone, and baked eggs, as well as wine, usually made in this country with raisins. The Passover cakes are placed between napkins. The herbs are placed upon a plate, together with a glass of salt water or vinegar, prepared for Passover, and a mixture made of chopped apples and raisins, and almonds rolled in cinnamon balls; all of these being symbolical of events of the past, in the history of our people. The humblest Jewish servant must sit at the table during the prayers, which occupy three-quarters of an hour before supper. When ready for this, everything there was on the table, during the reciting of the prayers, must be removed. The supper generally consists of some well-prepared fish,etc. It is not usual to partake of anything roasted on that eve or the next day. On the day previous we are accustomed to dine on stewed beef, with potatoes, for matzos are not to be 2aten until the evening prayers are read, and a blessing said over the unleaven cakes. After Passover, all things used for the occasion, such as crockery or saucepans, and anything that has been used for cooking,

From Jewish Cookery Book, on Principles of Economy, 1871, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 13 in the book

The table should be laid with a clean white cloth, the cups and saucers at one end, if for tea; at both ends, if for tea and coffee. The tea pot and coffee pot occupy the space between in front, and the urn at the back; the slop basin and milk jug should be placed to the left, and the cream and hot milk jugs to the right; the remainder of the table should be occupied in the centre by the various dishes, while at the sides must be ranged a large plate for eggs, fish, etc., and a small plate for toast and rolls, etc., with a knife and fork for each person; the butter knives to the right of the dishes; and spoons in front of the hot dishes with gravy; and individual salt-cellars for each person; the cruets should be placed in the centre of the table.

From Jewish Cookery Book, on Principles of Economy, 1871, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 17 in the book

Let the fish be well scraped and washed, then lay it for three or four hours in salt; take a good sized jar, and cut the fish in pieces to fit; season it with salt, pepper, + cinnamon, cloves, mace and ginger; put in the jar a layer of fish, one of spices, strewed over smoothly, then sprinkle a little flour over, and pieces of good butter, and so on alternately until the jar is full; pack it down tightly, then fill the jar with vinegar and a little water, cover the jar with a crust made of flour and water, press close to the jar that the steam may not escape; bake it in a gentle oven for five or six hours. Do not remove it from the jar until it is cold. Slice it thin and serve with lemon sauce. TO PIOKLE SALMON.—Split the salmon and divide it into good sized pieces, lay it in the saucepan, with as much water as will cover it; to three quarts of water put a pint of vinegar, a handful of salt, twelve bay leaves, six blades of whole mace and a quarter of an ounce of black pepper; when the salmon is boiled enough, drain it and put it on a clean cloth, then put more salmon into the saucepan and pour the liquor upon it, and so on till done. After this, if the pickle be not strongly flavored with the vinegar and salt, add more, and boil it quickly three-quarters of an hour. When all is cold, pack the fish in something deep, and let there be enough of pickle to cover and preserve it from the air; the liquor must be drained from the fish, and occasionally boiled and skimmed. SAUCE FOR BOILED FISH.—Make the sauce in this way: Take one cup of butter, rub in it a tablespoonful of flour, a little salt and pepper, then add to it a pint of cold water, boil it gently, stirring it all the time; you can add more butter if you wish it richer; also chopped parsley. For egg sauce, add to the above hard boiled eggs, chopped fine. CAPER SAUCE FOR FISH—Chop some capers quite small, some melted butter, and a little of the liquor off the fish, and three anchovies chopped fine and a little of the essence; mix all together with salt, pepper and ginger, and boil all smoothly. BREAD SAUCE FOR FISH.—Grate some light bread, to which add some pepper, two onions, a little salt, and boil the milk to cover it; let it simmer gently until the bread soaks up the milk; then add some cream, make it very hot, strained if preferred, and pour it over the fish.

From Jewish Cookery Book, on Principles of Economy, 1871, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

sized piece of butter, roll it up with one ounce of flour, pour over it a quarter pint of boiling milk, stir it smoothly and boil for a few minutes, add a little salt and chopped parsley to make it rich; when boiled break up an egg in the sauce tureen, and pour it over the boiling sauce, stirring all the time.

From Jewish Cookery Book, on Principles of Economy, 1871, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

Take a small sized piece of butter and roll it up in one ounce of flour until fine, clear of lumps; have some milk boiling, then take a few spoonfuls of it and add it to the butter, so on until it is all smooth, and boil it up with a little salt, ginger and chopped parsley. BURNT BUTTER SAUCE—Fry some butter, and when it begins to smoke throw into it some chopped parsley; when quite done, add pepper, salt and a teaspoonful of vinegar. ANCHOVY SAUCE.—Take two tablespoonfuls of essence of anchovies, add to it some good butter sauce and a little lemon juice.

From Jewish Cookery Book, on Principles of Economy, 1871, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 29 in the book

very fine a bunch of green fennel, add to it some good butter sauce, let it look nice and green, a little cayenne and a tablespoonful of lemon juice. MUSTARD SAUCE—A tablespoonful of mustard, and a tablespoonful of vinegar can be added to some good butter sauce. If made in butter, same recipe. EGG SAUCE No. 1—Boil two or three eggs hard, when they are cold cut them up in small square pieces, and put them in some good butter, seasoned with salt and pepper. EGG SAUCE No. 2,—Take four hard boiled egos, cut the whites into small pieces and put them into a stewpan, then rub the yolks through an iron sieve, keep them separate until the sauce is prepared, pour some good butter sauce over the whites, add a teaspoonful of English mustard, pepper, salt and lemon juice; before dishing up the sauce warm it, then mix the yolks of which will look like vermicelli. the eggs, PISH SALAD.—Two pounds of cold boiled halibut or rock fish, or any hard fish, cut it up small, and prepare the same sauce as herb; and chop up some anchovies fine with anchovy sauce, and pour all on the fish in a salad bowl; if onions are liked they may be used with some chopped parsley. Garnish the dish with some good dutch herring, previously soaked for an hour, and horse radish scraped fine. Place hard boiled eggs cut in slices around the bowl in fanciful style. ] FISH CAKE—Take the bones from fish of any kind; put the head and bones into a stewpan with a pint of water, a little salt, pepper, an onion and some sweet herbs to stew for gravy. Chop the flsh up and mix it well with some crumbs of bread and cold potatoes, equal parts, a little parsley and seasoning. Make into a cake, with the white of an egg or a little butter or milk, egg it over and cover with bread crumbs, then fry a light brown. Pour the gravy over and stew gently for fifteen minutes, stirring it carefully twice or thrice; serve hot and garnish with slices of lemon or parsley. SALAMAGUNDY.—For this purpose, chop separately the white part of cold chicken or veal, yolks of eggs, boiled hard, the whites of eggs, parsley, half a dozen anchovies, red beet root, pickled cabbage, smoked beef, grated tongue, or anything well flavored and of a good color, a little onion, if desirable; put a saucer into a small dish, then make rows round it, wide at the bottom and growing smaller towards the top; choose such of the ingredients for each row as will most vary the colors. At the top a little sprig of parsley may be stuck in, or without anything in the dish, the salamagundy may be laid in rows, or put into it the half of the whites of the eggs, which may be made to stand upright, by cutting off a bit at the round end.

From Jewish Cookery Book, on Principles of Economy, 1871, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 30 in the book

SPRING SOUP.—Take a shin of beef, a piece of mutton, and two pounds of beef. Cut, in the shape of dice, some vegetables, such as cabbage, lettuce, tarragon, chevril, asparagus, young peas, and cucumbers. Cut the asparagus an inch long; add a few French beans, and a cauliflower, cut small. Season with a little cayenne pepper, salt, ginger, mace, and a little nutmeg. BARLEY SOUP.—Take four or five pounds of good boiling beef, and place it in a saucepan, with three or quarts of cold water; have ready, boiled well, half a ood pearl barley, add it to the soup. Season with a little ginger, salt, pepper, nutmeg, and pound of g chopped vegetables. Rice soup may be made in the same way. MOCK TURTLE SOUP.—Get a calf’s head, with the skin on, but cleaned from the hair. Half boil it; take all the meat off in square pieces; break the bones of the head, and boil them in some good veal and beef broth to make it richer; fry some shalot and flour enough to thicken the gravy; stir this into the browning, and give it one or two boils; skim it carefully, and then put in the head; put in a pint of Madeira wine, and simmer till the meat is quite tender. About ten minutes before you serve, put in some chives, parsley, cayenne pepper, and salt to your taste; also, two squeezes of lemon, two spoonfuls of mushroom ketchup, (27) and one of soy. Pourthe soup into the tureen. Force- « I meat balls and yolks of hard boiled eggs. There are various ways of making this soup, but I choose this as preferable.

From Jewish Cookery Book, on Principles of Economy, 1871, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

Take a piece of thick brisket, about five or six pounds for a large family, and a knuckle of veal, and put ina saucepan, with water suflicient to cover the meat, about, 4 ’ for that quantity of meat, two and a half quarts of water, with an onion, celery, parsley, a little pepper, ginger, and mace. Some persons use saffron, dried and pounded, just asmall pinch; boil for three hours. Take out the meat, and strain the soup; then return it to the saucepan. Have ready some vermicelli or frimto a boil; then throw sels, and let the soup come uy } in, lightly, the frimsels, and boil for ten minutes. Two ounces of flour and one egg, with a pinch of salt and ginger, will make suflicient frimsels; or two eggs and a quarter of a pound of flour, for a large family. NOODLE SO0UP.—Prepare soup, as in directions for soups. Take two eggs and beat them well with a little salt. Stir the eggs into a pound of flour, until you make as stiff paste as you can; roll out into two or three cakes, as thin as possible; the thinner the better. Flour the board and pin while rolling. After one piece is rolled lay it on a clean place to dry, and so on, till all the pieces are rolled out. Half an hour will suffice to dry them. After this, fold each cake in one long roll, and cut with a very sharp knife in shreds as fine as possible. Shake these separately aud let them dry a little. After your soup is ready and strained, drop the noodles in very lightly, and boil for fifteen minutes. If you have more than is required at the same time, they can be put away in a cool, dry place for a few days; but they are always best fresh made. JULIENNE SOUP.—Take some carrots and turnips, and cut them ribbon-like; a few heads of celery, some leeks and onions, and cut them round. Boil them till tender; then put them in some clear gravy soup; brown thickening. In summer you may add green peas, grated carrots. t=) MUTTON SOUP.—Take a scrag of mutton, put it ina saucepan, with a small piece of beef, and three quarts asparagus tops, French beans or some of water, some pepper, ginger, a little mace and salt. Let it come to a boil, and then skim it quite clean, and put in some turnips and onions, and let all boil together until tender. Take out the turnips and mash them with some pepper and salt, and add to the soup some flour to thicken. POTATO SOUP.—Take a piece of boiling meat, with some scraps of mutton; cut up some potatoes in slices, and four or five onions, and let them all stew together, with two quarts of water. Add pepper, salt, and ginger.; MULLIGATAWNEY SOUP.—Divide a calf’s head, well cleaned, and a cow’s heel, and put them in a saucepan, with two quarts of water. Let them boil till tender. When cool, cut the meat from the bones in slices, and fry them in melted fat, or drippings from the roast meat, or fat skimmed from soup. Stew the bones of the head and heel for four hours. Strain, and let it get cold, then skim off the fat. When done, cut four or five onions in slices, and fry them brown; then add two tablespoonfuls of curry powder, half a teaspoonful of cayenne pepper, a tablespoonful of salt, a teaspoonful of turmeric; (it is an improvement that can be dispensed with;) add all these ingredients to the soup. Boil gently for two hours, then add one tablespoonful of Harvey’s sauce, and dish up hot. OLD PEA SOUP.—Take a quart of split peas, soak over night, and put them in a saucepan with the same water, after having “washed and picked them clean, with some pepper, ginzer, mace, and salt, a bone of cold roast beef, or a piece of shin, or boiling meat, and boil until all is tender. Fry some stale bread, and cut up in small shapes, and some mint, dried and rubbed fine.

From Jewish Cookery Book, on Principles of Economy, 1871, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

stock of soup, a pound, sliced thin; boil a half pound of potatoes, a pint of green peas, an onion, and three ounces of rice in the stock. Strain it through a colander; then pulp the peas to it, and turn it into the saucepan again with two heads of celery, sliced. Stew it tender, and add pepper and salt; served up with fried bread. VEGETABLE SOUP.—Take half a pound of butter, and put it into a stewpan; then cut up some lettuce, a sprig or two of mint, two or three onions, some pepper, salt, a pint and a half of young peas, a little parsley, and two or three young turnips. Let them stew in their own liquor, near a gentle fire, half an hour; then pour two quarts of water to the vegetables, and stew them two hours. Take a little flour and make it smooth in a cup of water. Boil it with the rest fifteen or twenty minutes and serve it. OX-TAIL SOUP.—Cut up two tails into joints, after they have been ushered, or cleansed from the blood. n n Then take some clear stock, and put them in a saucepan and let them boil until tender. Skim off all the grease; then add some carrots, cut in pieces, and some very small onions. Do not over-stew it. Season with cayenne pepper, whole ginger, whole mace, salt, nutmeg, a tablespoonful of Harvey’s sauce, and dish up with the tails in the tureen. SAGO SOUP.—Take a piece of brisket, of three or four pounds, and put it in a saucepan, with two quarts of water, an onion fried in fat, a few sweet herbs and parsley, a teaspoonful of black pepper, a little cloves, mace, allspice, and some salt. Then take out the meat, and strain the soup. Return the soup to a clean pan, and thicken it with a quarter of a pound of sago. Let it boil tender. Dish up with sippets of toast or fried NICE BUTTER SOUP, (for the (nine tag) nine days of lamentation.)—Take a peck of nice young peas, and place then in a saucepan, with two quarts of cold water to cover them. Cut up some young turnips, carrots, parsley, onions, and cauliflower into very small pieces, with some pepper, ginger, mace, and a good lump of butter; let them all simmer together. When done, put in some drop dumpling, made in this way: take four eggs, well beaten, one pound of flour, one pint of milk, and thicken as a batter, with some salt, ginger, and parsley, chopped, and drop them in the soup. Boil the dumplings gently for a quarter of an hour. OCHRE SOUP.—Prepare a chicken or piece of nice brisket, as that always makes most delicious soup, with about two dozen ochres, six tomatoes, six onions, thyme, parsley, salt and red pepper; set them all ina saucepan, with two quarts of cold water; the ochre can be powdered, and thicken the soup with it; celery can be used if preferred. OCHRE SOUP, OR GUMBO.—Ochre soup is much used in the South. Ochre should be grown in a warn, rich soil, and picked for use when in its soft, milky state, like corn; it colors the soup, if allowed to grow firm before picking. Have a good soup prepared, with chicken, and stir into it the ochre, which thickens it and forms into a jelly, which is very pleasant; slice a chicken that has been cooked into shreds, add to it slices of salt beef cut into small pieces, put them over the fire; add chopped celery, onions, spices, if liked, and thicken with the ochre; stew for three hours. MATZO CLEIS SOUP. (For PRassover.)—Set your soup as in other soups. Soak two matzos, or crackers, in cold water, and then fry two or three chopped onions in some suet fat; squeeze‘and strain the soaked matzos, beat it up with three or four eggs and the meal; add the onions and chopped parsley and mix all together with some pepper, salt, ginger, and nutmeg erated, and make it into round balls, pretty stiff, and boil for ten minutes, not more, or they will break. DROP DUMPLINGS FOR Ss0UP.—Two eggs, well beaten, with half a pound of flour, and sufficient water to make a middling thick batter, a little salt and chopped parsley; drop dumplings in the soup, ten minutes before dishing. Cook over a gentle fire. TO KEEP SOUP FROM SOURING.—Do not use any metal dishes to keep soup in. Pans used for this purpose should be scalded every day, and changed. In preparing soup, if too weak, do not cover the pot in boiling. A PEPPER POT.—In a pint and a half of water put such vegetables as you wish. In summer, peas, lettuce, spinach and two or three onions. In winter, carrots, turnips, onions and celery. Cut them very small and stew them with a couple of pounds of mutton and a piece of nice beef; season with salt and cayenne, and a few small suet dumplings boiled in it. Instead of mutton, you may use chicken. Pepper pot may be made of various things. A small quantity of rice and a good spoonful of cayenne pepper can be boiled with the whole. FORCEMEAT FOR SOUPS.—Take some cold meat, cut it in small pieces, and season; make a paste of egg and flour, see frimsels; cut the paste in small pieces, and put the forcemeat in; then fold them in the shape of three-cornered hats, and place in the soup; boil for ten minutes. oe)

From Jewish Cookery Book, on Principles of Economy, 1871, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

Take a piece, according to the size of the family. Puta pint and a half of water in a saucepan, with about six large onions, and let them come to a boil; then skim it a well, and place the beans cut small in the saucepan, with some ginger, salt, and pepper, and stew them until tender. Half an hour before dishing, add a half pint of vinegar, a tablespoonful of coarse sugar, and a tablespoonful of flour, thickened, and let it boil for ten minutes. Dish up, and send it to the table hot. HASH OF COLD MEAT.—Take some cold meat that has been either boiled or roasted, and cut it very fine, not chopped. Put it to some made gravy, with ginger, pepper, mace, salt, alittle nutmeg, alittle grated lemonpeel, and a few cold potatoes, with a little lemon juice, and sweet herbs. Let them stew gently, with two onions. Dish up with sippets of toasted bread. It can be fried into balls, with the addition of an egg, beaten up, and some grated bread crumbs, and made into fritters. To be eaten with a little lemon juice. VEAL OLIVES.—Cut long thin collops; beat them; lay them on thin slices of smoked beef, and over these a layer of forcemeat, highly seasoned, with some shred shallot and cayenne. Roll them tight, about the size of two fingers, cut them about two inches long; fasten them round with a small skewer; rub ege over them, and fry them of a light brown. Serve with brown gravy, in which boil some mushrooms, pickled or fresh. Garnish with balls fried. TO BOIL OALF’S HEAD,—Clean it very nicely, and soak it in water, that it may look very white. Boil the head extremely tender; then strew it over with some bread crumbs and chopped parsiey, and brown them; or if preferred, leave one side plain. Serve with smoked meat. The brains must be boiled, and then mixed with some chopped fat, marjoram, parsley, salt, pepper, bread crumbs, and eggs. TO COOK LIVER.—Lay it in water half an hour; then take it out of the water and sprinkle salt over it, and broil it over a clear fire; then rinse it in cold water to cleanse it from the blood. Cut it up in thin slices, and fry with plenty of fat and onions; season with pepper and salt. To be eaten hot. The liver of a goose may be prepared in this way, after the above process of cleansing from the blood: chop the liver very fine, add an onion, pepper, and salt, and fry in goose fat. Very relishing on a piece of

From Jewish Cookery Book, on Principles of Economy, 1871, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 49 in the book

Cut the lights very small, with a pound of beef, tnd set it on the fire in a saucepan, with a pint of water, some pepper, salt, ginger, an onion, and parsley. Let them stew gently; when done, add a tablespoonful of flour, and a tablespoonful of vinegar, to thicken. To be eaten with mashed potatoes. The heart must be made ("y95)) cosher, then well washed. Season it with some sage and onions, and make a stufling in the following manner: chop some sage, well dried, an onion, bread crumbs, and suet, some salt and pepper, rub some flour and salt outside the heart, and roast with plenty of fat. When it is done, dip it in a pan of boiling water, or pour boiling water over it, to make the gravy. Be careful to have the dish and plates made very hot, as the fat is apt to stick to the roof of the mouth, but dipping it in water will prevent that. VEAL SAUSAGE MEAT.—Take a nice, fat piece of veal, clear of skin and sinews, and chop it fine, with some beef suet, one half pound of tender steak, and some bread crumbs, pepper and salt. — ae LAMB CUTLETS, WITH SPINACH.—Fry the cutlets a nice brown, with bread crumbs and egg. Stew sonie spinach; then strain it, and chop it fine with some onions; add a tablespoonful of flour, a little pepper and salt, with some good gravy; arrange the spinach around the cutlets. HARIOOT STEW, WITH BEANS.—Take a nice piece of beef and a quart of dried beans; stew with some cayenne pepper and salt in a quart of water, until tender, and thicken with a tablespoonful of flour. VEAL OR CHICKEN CURRY.—Cut up a good, fat chicken in small pieces, and some veal and beef; let them stew gently in two quarts of water, and six ounces of rice; season with pepper, salt, and one good tablespoonful of curry. Three or four onions will improve the flavor; for those who like them. Dish up and send to the table hot. Line the dish with the rice, and set the chicken, etc., in the middle. Any cold meat or chicken would be or od cooked in this way. COLD MEAT HASH.—<Any cold, salt meat or mutton that is left can be cooked in the following manner: the meat to be cut very small, and the potatoes previously cooked; put them all in a saucepan, with a pint of cold water; season with pepper, salt, ginger, a little grated nutmeg, and stew gentle for a couple of hours. <A tablespoonful of vinegar, thickened with a little flour, will add to the flavor.

From Jewish Cookery Book, on Principles of Economy, 1871, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 51 in the book

Take a good sized fillet of veal; prepare as other roast beef or veal; baste it before a good open fire, with a pint of sweet oil and the juice of twolemons. Dish up very hot. Pour some boiling water in the gravy, and baste for half an hour, before dishing.

From Jewish Cookery Book, on Principles of Economy, 1871, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 52 in the book

Take a good piece of fat meat, and put it in a saucepan, with some seasoning; add one pound of raisins, and a quart of good sized apples. Stew all together, in a quart and a pint of water, till tender; thicken with a tablespoonful of flour. Be careful that it does not burn. TONGUE WITH SAUER KRAUT.—Soak a smoked tongue in water for six hours before cooking it; parboil it for half an hour in cold water, then take off the root, put a skewer in it to keep it in shape, then put it in the stewpan, with about a pound and a half of sauer kraut, well washed, with two carrots, two onions, ten cloves, and a bunch of parsley, cover it with some stock; let it stew gently for three or four hours; when the tongue is done take it out and trim it, then remove the carrots and parsley, and dish up. Garnish with carrots arranged around the dish. GRAVY.—When there is any fear of meat gravy being spoiled before it is used, season well, this will preserve it two days longer; yet it is best always when freshly made. SWEET BREADS.—Blanch them, and let them stand alittle while in cold water. Then put them in a stewpan, with a ladleful of water, some pepper, salt, onions, and mace. Stew them half an hour. Have ready two or three eggs, well beaten, with a little chopped parsley, and a few grates of nutmeg. Put in some small boiled asparagus to the other ingredients. MINT SAUCE.—For roast lamb may be made in the following manner: Half a pint of vinegar, a tablespoonful of sugar, with some mint, chopped fine. re WOSHT, OR SAUSAGE AND RICE—Wash and pick half a pound of rice, and put it on with cold water. Do not stir the rice while boiling; let it cook gently; add a tablespoonful of salt and ginger. When it is nearly cooked putin the sausage, and let it boil for half an hour. Fried in slices and dished with poached eggs on top, is very good. A little dried saffron may be added to color it. GERMAN SWEET SAUCE—Put six ounces of dried cherries in two glasses of red wine, and stew them with ground cinnamon, cloves and lemon peel, for half an hour on a gentle fire, then strain then through a sieve, and put it back in a stewpan, with some brown gravy, and a quarter of a pound of prunes. ‘This sauce is very fine for roast mutton. CHERRY SAUCE.—Place a pot of black currant jelly in a stewpan, with six ounces of dried cherries, a little bit of stick cinnamon, six cloves, and half a pint of red wine; let it all stew gently on a slow fire for fifteen minutes; take out the spices, and dish it up for leg of mutton. GERMIES.—Boil some cabbage very tender; after it is done strain and chop it up, season it with fried onions, pepper, salt and ginger, and a little nutmeg, thicken with a tablespoonful of flour, fry in fat. Send to table hot. A LITTLE ENTREE DISH.—Boil some eggs hard; soak a dutch herring for one hour, then skin and cut it up in small slices and put it on a dish; then arrange the egg, cut in slices, around the herring.

From Jewish Cookery Book, on Principles of Economy, 1871, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 53 in the book

—Cut about four calves’ brains in slices, and fry them in a batter of egg and flour a light brown; put them in a stewpan with a pint and a half of water; split four pigeons in half and quarter them; season with pepper, ginger, mace, nutmeg, chopped parsley and salt; three-quarters of an hour before dishing up, add a pint of marrow-fat green peas and one quart of button mushrooms; stew all gently for two hours. \ Pro ts tte 04 5, To choose Poultry. A Turkey.—If young it has a smooth, black leg, with a short spur, and the eyes are full and bright; if fresh, the feet are supple and moist; if stale, the eyes will be sunk and the feet dry. Chickens.—If a rooster is young, his spurs will be short; but take care to see they have not been pared or cut—a trick often practised. If fresh, the vent will be close and dark. fPullets are best just before laying egos; they are oldif full of eggs. If hens are old, their legs will be rough; if young, they will be smooth. A good capon has a thick and large belly. There is a particular fat at his breast, and the comb is very pale. Black legged fowls are best if for roasting. Geese.—The bill and feet of a young goose will be yellow, and there will be few hairs upon them; if old, they will be red; if fresh, the feet will be pliable; if stale, dry and stiff. Geese are called green until three or four months old. Ducks.—Choose by the same rules of having supple feet, and by being hard and thick on the breast and belly.

From Jewish Cookery Book, on Principles of Economy, 1871, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

ce a piece of beef of three pounds, and cut it small. Wash the giblets of some ducks, geese, or turkey, such as gizzard, liver, wings, neck, etc., and cut them quite small; fry some onions in suet; then fry the meat and giblets, and put all in a saucepan with a pint of water; add ginger, pepper, salt, a little cayenne pepper, mace, and parsley. Stew until tender. Mix a tablespoonful of browned flour with ¢ little mushroom ketchup, and some forcemeat balls. Dish up hot, with some hard boiled eggs round the dish. GIBLET PUDDING.—Make your pastry as follows: three quarters of a pound of suet chopped very fine, rub this smoothly into one pound of flour, add a teaspoonful of salt, one of ginger, and mixed with sufficient water to make a paste, strew with flour and pound well with the rolling-pin, then roll out very thin, repeating this three times, line the pudding bowl with this pastry, which should be about one-quarter of an inch in thickness; put in the following giblets: two pounds of meat, cut very small, the necks, wings, gizzards, livers, and head, that has been split open and the skin taken off the brain, and the feet skinned and the claws chopped off; all to be cut up small. Season with marjoram, thyme, parsley, onions, pepper, salt, mace, ginger, and a few potatoes out in very thin slices, with hard boiled eggs. Then cover the top of the basin with the above paste, and tie tightly in a cloth, put in boiling water and boil for three hours.

From Jewish Cookery Book, on Principles of Economy, 1871, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

pound of flour, the yolk of an egg, and some milk, into a stiff paste; beat it well and knead till quite smooth, then roil.very thin and cut into crackers. Bake them in a slow oven till quite dry and crisp. APPLE FRITTERS.—Peel and core six large apples, cut them in thin slices, soak them in wine and sugar for two hours, then make a batter of four eggs, a teaspoonful of rose water, or essence of lemon, a tablespoonful of wine, and a cup of milk, add three ounces of flour, mixed in by degrees. Heat some butter in a pan; dip each slice of apple in the batter and fry a nice brown; sift powdered sugar and a little nutmeg over them. SALERATUS FRITTERS.—A teaspoonful of saleratus, half a pound of flour, a pint of milk, a little salt, two eggs, well beaten; mix all together, and fry with plenty of butter or sweet oil to a light brown color. To be eaten hot with sauce or sifted sugar. HOMINY FRITTERS.—Have some hominy previously boiled, and when cold make this into fritters; put cinnamon and nutmeg upon them, and fry either in butter or fat; serve with wine sauce, jelly, or preserved fruit. BREAD FRITTERS.—Soak two or three slices of bread in milk, then mix with some apples, previously stewed, sugar, cinnamon, nutmeg, the rind of a lemon, 3) erated, and two eggs, well beaten; make them into fritters, and fry them in butter; then strew white sugar on top. To be served hot. BUCKWHEAT CAKES.—One quart of buckwheat flour, one-half cup of yeast, one tablespoonful of salt, nearly a quart and a half of warm water; beat well with a large spoon; let the batter rise over night; in the morning add a teaspoonful of saleratus, and fry on a griddle greased with a piece of rag. WAFFLES can be made with a thin batter of eggs, milk and flour, or boiled hominy; baked on the watileirons over the fire a nice brown color. MUFFINS.—Mix two pounds of flour with two eggs, two ounces of butter, melted, in a pint of milk, and four or five spoonfuls of yeast; beat it thoroughly, and set it to rise three hours; bake in rings, in a hot oven. When done on one side turn them. Muffins, rolls, or bread, if stale, may be made soft and the freshness renewed by dipping in cold water and heating over in the oven, or Dutch oven, till the outside is crisp.

From Jewish Cookery Book, on Principles of Economy, 1871, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 73 in the book

and a half pounds of fresh butter in spring water first, then in rose water, beat the butter to a cream; beat twenty eggs, yolks and whites separately, half an hour; have ready two pounds and a half of the finest flour, well dried and kept hot, a pound and a half of sifted sugar, one ounce of spices, in fine powder, three pounds of currants, nicely cleaned and dry, half a pound of blanched almonds, three-quarters of a pound of citron, mixed with orange and lemon; let all be kept by the fire; mix all the dry ingredients in by degrees; beat them thoroughly; then add a half pound of stoned

From Jewish Cookery Book, on Principles of Economy, 1871, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 76 in the book

raisins, chopped as fine as possible, so that there are no lumps, and a teacupful of orange flower water; beat it all together for one hour; have a good sized cake tin, well buttered; take a white paper, doubled, and put it round the edge of the cake tin; it should not be more han three parts full, as there must be space allowed for rising. It will take from three to four hours’ baking. ROUT DROP OAKES,—Mix two pounds of flour into one of butter, one of sugar, one of currants, clean and dry; then wet into a stiff paste with two eggs, a large spoonful of orange flower water, and a spoonful of brandy; drop on atin plate, floured. They will require a very short time to bake. BUTTER OAKES.—Take a pound and a half of flour, one pound of butter, two eggs, one ounce of cinnamon, one rind of lemon-peel, grated, one pound of brown or white sugar, with a little essence of almond or lemon, two ounces of ground rice, and a little ginger; mix all together, and make into a stiff paste, roll out thin, and cut with either shapes, a glass, or top of flour dredge. Bake in a hot oven for ten minutes. Add a pinch of salt to all cakes and sweets. A GOOD POUND CAKE.—Take one pound of flour, well dried and sifted, eight eggs, yolks and whites well beaten separately; then beat one pound of good fresh butter to a cream; add one pound of sifted sugar to the butter; beat for ten minutes until it gets toa cream; then add the eggs to it, with a little essence of almonds, and the grated rind of a lemon, no spices, a little salt; then mix the flour very slowly to the eggs, butter and sugar; a few ground almonds is a great improvement; beat for one hour, and bake in a brisk oven. Be sure to note the way it is directed. BOLA.»—Mix a pound and a half of flour with four ego, two good spoonfuls of yeast, and three-quarters of a pound of good fresh butter; make it into a dough; let it rise for three or four hours, then knead and roll out; then spread thinly cut citron, cinnamon, nutmeg, and finely chopped almonds over the top; roll it all up, and cut into two inch pieces; bake in a tin pan; when baked in a quick oven, put some good thick clarified syrup over them; insert the clarified sugar with a knife. A QHEAP SEED CAKE.—Mix a pound and a half of flour with half a pound of sugar, some allspice, a little ginger, and some seeds; melt three-quarters of a pound of butter, in half a pint of milk; when just warm add to it a quarter of a pint of yeast, and work it up toa good dough; let it stand before the fire a few minutes before it goes in the oven. Bake an hour and a half. Milk by itself causes cakes and bread to dry soon. QUEEN CAKES.—Mix a pound of dried flour with a pound of sifted sugar and some currants; wash a pound of butter in some rose water; beat it well, then mix with it eight eggs, yolks and whites, separately; put in the dry ingredients by degrees; beat the whole an hour; butter little tins, teacups, or saucers; have them only half full with the batter, and bake. Sift a little fine sugar over as you place them in the over GROUND RICE CAKE.—Mix half a pound of ground rice, half a pound of sifted sugar, with two ounces of ground cinnamon, the yolks eight eggs, and the whites of six eggs, beaten to a snow, the grated rind of a lemon; beat them well together for one hour.

From Jewish Cookery Book, on Principles of Economy, 1871, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 77 in the book

WAFERS.—Dry the flour well, mix a little pounded sugar and a little ground mace together, then make it into a thick batter, with cream; butter the wafer irons, let them be hot; put a teaspoonful of the batter into them, bake carefully, and roll them off the iron with a stick. SCOTOH SHORT BREAD, No. 1.—Mix two pounds of sifted flour with a pound of powdered sugar, three ounces of candied peel, cut small, a half pound of caraway comfits, and a pinch of salt; mix these with half a pound of butter, melted; then make the paste, roll it out the thickness of half an inch, cut into cakes, place them on tins, prick them, and bake a pale color. Short bread may be made the same way. SCOTCH BREAD CAKE, No. 2.—Take one pound and a quarter of flour, one pound of butter, one pound of sugar, and three eggs; mix them together; use no water; roll out, and bake on a square; when nearly baked, take out and place sugar comfits on top, and then finish baking. SPANISH CHARLOTTE.—Place some stale cake on the bottom of your mould, on which put some tart apples, or any other acid fruit; lay a layer over your cake; continue this alternately until the dish is nearly full, making the cake form the top; pour a custard over it, and bake. Serve with a sauce of sweetened cream, or butter and sugar flavored with wine. MAOAROONS.—Four ounces of ground almonds, pounded, and four spoonfuls of orange flower water; whisk the whites of four eggs to a snow, then mix one pound of sifted sugar, with the almonds, to a paste; lay a sheet of wafer paper on a tin, and put it on in different cakes the shape of macaroons. COCOANUT MACAROONS.—To one grated cocoanut add its weight in sugar, and the white of one egg, beaten to a snow; stir it well, and cook a little; then wet your hands and mould it into small oval cakes; grease a paper and lay them on; bake in a gentle oven. A GOOD PLAIN BUN.—Mix one pound and a half of dried flour with a half pound of sugar; melt a pound of butter in a little warm water, add six spoonfuls of rose water, and knead the above into a light dough, with half a pint of yeast, then mix five ounces of caraway comfit seeds in, and put some on the outside. TO PREPARE FOR ICING—The white of one egg dissolved, with a small quantity of gum arabic; wet the sake with it, and be careful to put them smoothly into the mould, using a broad knife for the purpose of levelling the top. For flavoring, essence of almonds is best.

From Jewish Cookery Book, on Principles of Economy, 1871, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 83 in the book

whites of three eggs to a snow, two pounds of ground almonds in two teaspoonfuls of rose water; mix them lightly together with the eggs; put in by degrees a pound of loaf sugar, in powder; when the cake is baked enough, take it out and lay on the icing; then put it in a very cool oven to harden. ICING FOR WEDDING OAKES.—Two pounds of the very best finely powdered sugar, the whites of eggs sufficient to make a stiff paste, mix together as much cream of tartar as will lie on a dime; beat all together for thirty minutes. When the cake is cold, spread with a knife, and bake in a very gentle oven; be careful that it does not brown. KRAPFEN, OR GERMAN PUFFS.—Take half a pound of flour, five ounces of butter, three eggs, half a gill of cream, one ounce of sugar, half an ounce of German yeast, the grated rind of two lemons and one orange; then set the sponge with one-fourth part of the flour and the yeast and let it rise in a warnr place, then spread out the flour in the form of a ring, and put the sugar, salt, butter, eggs and cream in the centre; work it all well together with both hands; rub the paste quickly about on the board, then gather it all up together and throw it down on the board with force; repeat this for five minutes, as soon as the sponge has risen enough let it be added to the paste and well mixed with it; then gather up the krapfen and place it in a clean napkin, covered with flour, to prevent the paste sticking, set it in a cool place to rise; this will take about four hours; knead the paste, then place it again in a cool place for half an hour; let it be cut up in about fifteen pieces, knead these in the form of balls; then put them in rows of four on separate sheets of paper, greased with butter; then put them on baking tins and set them to rise in a warm place; when they have risen then fry them a light color; as soon as they are done, drain them on a napkin and strew cinnamon, orange and sugar on the top; dish them up in a pyramid form on a napkin, and serve them with some preserves, or with clarified sugar.

From Jewish Cookery Book, on Principles of Economy, 1871, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 84 in the book

are made with the same kind of paste as the krapfen. When it has fermented properly lay it on the pastry board, knead it into a dozen small rolls, then put them in a preserving pan about an inch apart; pour as much milk over them as will cover them, and as soon as they have risen twice their size put them in the oven and bake them a light color; before taking them from the oven see that the milk is not all soaked; then glaze them over with white sugar and a red hot salamander; dish them up on a napkin, and serve with vanilla sauce in a sauce beat. GERMAN KOUGLAUFF.—Take one pound of flour, half a pound and two ounces of butter, four eggs, three-quarters of an ounce of German yeast, two ounces of sugar, quarter of an ounce of ground cinnamon, one grated lemon-peel, quarter of an ounce of salt, quarter of a pint of cream, and three ounces of ground almonds; put the butter in a large sized pan and work it well with a wooden spoon for ten minutes, so that it will look like cream, then add the cinnamon, lemon and pounded sugar, about one half of the flour and two eggs; work it all quickly together for a few minutes, then add the remainder of the flour and eggs gradually, continuing to work the paste with the wooden spoon; When it all has been used up spread out the paste in the middle and add the yeast, which has been dissolved in the cream and salt made luke-warm for the purpose; work the whole well; then pour this batter in a mould, greased well with butter; split the almonds and put them round the mould close together; bake it in a moderate oven; it must be a nice yellow color when done; strew some cinnamon and sugar over the cake. Bolas can be made from this paste, by rolling it out and spreading candied peel, ground almonds, sugar and cinnamon inside; cut into three inch slips.;

From Jewish Cookery Book, on Principles of Economy, 1871, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 85 in the book

ounces of potato flour, ten ounces of sifted sugar, four ounces of butter, one pint of cream, twelve eggs, some flavoring of vanilla, and a little salt, boil the cream or milk, then put in the vanilla, place the lid on the saucepan and let it stand for an hour; next put the potato flour, the sugar, butter, a pinch of salt, and one egg, into a preserving pan; mix all together; then add the milk and vanilla and stir the whole together on the fire until it boils, when it must be worked with a spoon to make it smooth; then add the yolks of the ten eggs, put them aside until the ten whites are whipped to a fine snow, add these to the souffle batter; pour the whole of it in a souffle dish with a broad band of paper round the outside, and then put it in the oven; it will take from three-quarters of an hour to an hour to bake; it must be dished up very hot; remove the paper bands, strew some sifted sugar over it, and serve quickly. Souffle can be made with flour, ground rice, semolina, arrow root, or tapioca, and can be flavored with any kind of essence in the same way as above. CROQUANTE OF ORANGES.—Remove the peel and pith of about one dozen oranges, not over ripe, then divide them in small pieces; do not break the thin skin which contains the juicy pulp; then put them on an earthenware dish; put one pound of the best lump sugar into a preserving pan, with sufficient water to cover it, and boil it down until it snaps; try it in the following manner: take up a little of the sugar, when it begins to boil in large bubbles, on the point of a knife, and quickly dip it into cold water; if the sugar becomes set, it is done, and will then easily snap in breaking. When boiling sugar for this purpose, put in a pinch of cream of tartar and calcined alum, mixed, or a few drops of acetic acid. The sugar should now be taken from the fire; the pieces of orange, stuck on small wooden skewers, should be slightly dipped in the sugar, and fixed at the bottom and around the sides of a plain, round mould, greased with the best salad oil; when it is done, and the sugar firm by cooling, before it is sent to table, fill the inside of the croquante with whipped cream, sugar, and some whole strawberries, and then turn out on a napkin and serve. OORN OYSTERS.—Take six ears of boiled corn, three eggs, a tablespoonful and a half of flour; beat the yolks well, until they are thick; grate the corn off the cobs, and season it with pepper and salt; mix it with the yolks and add the flour; whisk the whites to a stiff froth; stir them in the corn and yolks; put a spoonful of the batter at a time in a pan of hot butter, and fry alight brown on both sides. SHORT PASTE FOR TARTS.—Take one pound of flour, half a pound of butter, two ounces of ground sugar, a pinch of salt, two eggs, and about a gill of water; make a hole in the centre of the flour, then add the sugar, butter, salt, and water; break in the two eggs, and work it well together into a firm paste; it can be used for tartlets. If for a meat dinner, melted fat may be substituted for the butter. ARROW ROOT LEMON JELLY.—Mix three tablespoonfuls of arrow root in enough cold water to form a paste; add a pint and a half of boiling water; stir it quickly; boil a few minutes; then add the juice and rind of two lemons, half a pound of sugar, cinnamon, or nutmeg.

From Jewish Cookery Book, on Principles of Economy, 1871, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 86 in the book

Observations on Puddings. 3e sure that the cloth is thoroughly clean, or it will make the pudding taste badly; it should be dipped in hot water, squeezed dry and floured when used. If bread pudding, it should be tied loose; if batter, tied tightly. The water should boil quick when the pudding is put in, and it should be moved about for a minute, lest the ingredients should not mix. Batter pudding should be strained though a coarse sieve. The ingredients must all be mixed first, then add the eggs, mixed separately. All utensils must be well greased.

From Jewish Cookery Book, on Principles of Economy, 1871, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 89 in the book

a pound of ground almonds, half a pound of white sifted sugar, eight eggs, the whites and yolks beaten separately, half a pound of bread crumbs, and the rind of one lemon; beaten for half an hour, and steamed the same as carrot pudding. Must be dished up quickly, and eaten with a sauce. Marrow Pudding may be made the same as above, only add half a pound of marrow, and make the same way. Lemon Pudding—Make in the same manner as above, only add the grated rind of a lemon and the juice.

From Jewish Cookery Book, on Principles of Economy, 1871, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 99 in the book

grate the cocoanut without the brown skin, put it with its weight of white sugar into a saucepan, perfectly clean and tinned; keep gently stirring it until it is tender; it will take an hour to make it so; when it is cooled off, then add six eggs, the whites beaten toa froth, the yolks beaten separately, and the rind of a lemon, grated. Line some patty pans with a pufi paste, and put in the mixture. Bake a quarter of an hour in a good hot oven. A PLAIN CHEESECAKE.—Turn three quarts of milk to curd, break it and drain off the whey; when dry break it into a pan with two ounces of butter, beat till perfectly smooth; add to it a pint and a half of thin cream or good milk, and add sugar, cinnamon, nutmeg, and three ounces of currants. SUGAR COOKIES, No. 1—One and a half cups of sugar, one egg, half a cup of butter, half a cup of sweet milk, one teaspoonful of soda, and two teaspoonfuls of cream of tartar; roll and bake on buttered tins. SUGAR COOKIES, No. 2—Take one cup of sugar, half a cup of butter, one egg, and one-quarter of a teaspoonful of soda; roll very thin. STICKIES.—Make a pastry, as before directed in pastry recipe, and cut into shapes; double them over ~ as large as three inches long and square, and have prepared one pound of brown sugar, and half a pound of butter, boiling hotin a frying pan. Fry the stickies in this, and turn them over two or three times till they are well candied. They can be eaten hot or cold. LEMON CHEESECAKES.—Mix four ounces of sifted lump sugar, and four ounces of melted butter; then add the yolks of two eggs and white of one, the rind of three lemons, grated fine, and the juice of one and a half. Half a pound of ladies’-finger biscuits, a few ground almonds, and a spoonful of brandy; mix well; put a light puff paste around the dish, and bake in a quick oven. Orange cheesecakes are made in the same way, only the peel must be boiled in two or three waters, to take out the bitterness. STRAWBERRY SHORTOAKE.—Take half a cup of butter, one quart of flour, one quart of milk, one teaspoonful of soda, and make into a dough; roll it out thin and bake it. When done split it, and spread with butter and fresh strawberries.

From Jewish Cookery Book, on Principles of Economy, 1871, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 110 in the book

fia over the bottom of a glass trifle dish, and pour Lay macaroons and ratasome port wine over the cakes; pour over this some cold, rich custard; it must be two or three inches thick; on this put a layer of raspberry jam, and cover the whole with a very high whip of rich cream, made the day before, the whites of two eggs beaten to a snow, and grated lemon peel. Some prefer it made the day before, as it is thicker and far better. Very small candies, such as hundreds and thousands, strewed on top, will make it look beautiful for company. GOOSEBERRY FOOL.—Put a quart of gooseberries into an earthenware lined saucepan with a little water at the bottom; when it is done enough to pulp, press it through a colander; have ready, if for supper, a cupful of cream and fresh milk boiled together, or three eggs instead of milk, well beaten; the fruit must be added to the raw egg whilst it is hot; sweeten and strew some cinnamon on the top; it is best eaten cold. Rhubarb can be prepared in the same way, or cut into small pieces, and stewed in a syrup of white sugar, made in this way: a pint of water and one pound of sugar. LAMPLEOHS.—Take some light puff paste, roll it out and strew over chopped raisins, currants, apples, nutmeg, cinnamon and ground almonds; cut the paste into three inch lengths, and cover it with the same, and strew thickly over white sugar; first wet the paste on the top with a brush using the white of a beaten egg or water, and bake in a quick oven a light brown. CHARLOTTE DE POMMES.—Butter a plain mould, and line it with thin slices of stale bread, dipped in clarified butter, joining each slice neatly, to prevent the syrup from escaping, which would spoil the appearance of the charlotte when done; then fill the mould with apple marmalade and apricot jam; cover the top with slices of bread dipped in butter, and on the top of the bread put a plate with a weight on it; set the mould in a quick oven from three-quarters of an hour to one hour, according to the size; turn it out with care, having draihed the butter from it before taking it from the mould; sift loaf sugar over it, or cover it with clear jelly, and serve it hot.

From Jewish Cookery Book, on Principles of Economy, 1871, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 111 in the book

as much sugar as you may require in large lumps, and put a pound to a half a pint of water, ina bowl, and dissolve. Set it on the fire with the white of an egg, well whipped; let it boil up, and when ready to boil over, pour a little cold water in it to stop it; when it rises a second time, take it off the fire, and set it by in a pan for a quarter of an hour, during which time the foulness will sink to the bottom, and leave a black scum on the top; which take off with a skimmer, and pour the syrup into a vessel quickly from the sediment. TO PRESERVE PEACHES, No. 1.—When ripe, choose the yellow ones, pare them as thin as possible, and weigh them; lay them in halves on dishes, the hollow part upwards; have ready an equal weight of good lump sugar, pounded, and strew it over them; when the fruit has lain twelve hours, put it with the sugar and juice into a preserving pan; let it simmer very gently till clear, then take out the pieces of peaches singly, put them into small pots on tins, and pour the syrup over them; the scum must be taken off as it rises. Cover them with white paper dipped in brandy. TO PRESERVE PEACHES, No. 2.—Peel them a good round shape, take a quarter of a pound of white sugar to every pound of peaches; boil the peaches for fifteen minutes to make the syrup. You can preserve all fruits in the same way; be sure to bottle them air tight, as they will spoil if the air gets at them. (107) TO PRESERVE GREEN PLUMS.—Take the largest when they are ripe, and strew over them an equal quantity of sugar, which has been weighed; next day pour the syrup from the fruit, and boil it with the remainder of the sugar for six or eight minutes, very gently; skin and add the plums; some persons like to use the kernels; simmer till clear, taking off any skum that rises; put the fruit singly into pots, and pour the syrup over it.

From Jewish Cookery Book, on Principles of Economy, 1871, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 113 in the book

two quarts of water put a quantity of good juicy apples cut in thick slices, not pared but wiped very clean; boil them very quickly, till the water becomes a thick jelly, then scald the quinces. To every pint of pippin jelly put a pound of the finest sugar; boil and skim it clear. Put those quinces that are to be done whole in the syrup at once, and let it boil fast; and those that are to be in halves by themselves; skim it and when the fruit is clear, put some of the syrup into a plate to try if it jellies, before taking off the fire. The quantity of quinces is to be a pound to a pound of sugar and a pound of -jelly, already boiled with sugar.

From Jewish Cookery Book, on Principles of Economy, 1871, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

necessary to observe that the boiling of sugar constitutes, more or less, the chief art of the confectioner, and those who are not practised in this, and preserve only for family use, are not aware that in two or three minutes a syrup over the fire will pass from one grade to another, known by the confectioner as degrees of boiling, of which there are several. Underboiling prevents sweetmeats from keeping, while quick and continued boiling brings them to a candy. Preserves should be kept in a very dry place, otherwise they may ferment or become mouldy. They should be looked at two or three times in the first two months, that they may be gently boiled again if necessary. Attention, without much practice, will enable a person to preserve any of the following kinds of sweetmeats, etc., and they embrace nearly all that are needed in a private family; the finer preserved fruits can be purchased for less than it costs to put them up yourself. Jellies of fruit, made with equal quantities of sugar, that is a pound to a pint, require but slight boiling.

From Jewish Cookery Book, on Principles of Economy, 1871, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 114 in the book

Gather cherries or plums of any sort, and American apples, when ripe, lay them in small jars that will hold a pound; strew over each jar six ounces of loaf sugar, pounded; cover with two bladders, each separately tied down; then set the jars in a stewpan of water, up to the neck, and let it boil gently for three hours. Keep these and all other kinds of fruit from damp. ORANGE MARMALADE.—Cut out the pulp, then slice the rind and, boil very tender. Boil three pounds of white pounded sugar in a pint of water, skim it and adda pound of the rind; boil fast till the syrup is very thick, but stir it carefully; then put in the pulp and juice, (the seeds must be removed,) and a pint of apple liquor, if approved. Boil all gently until well jellied, which it will be in about half an hour. Lemon Marmalade may be made in the same way. They are fine sweetmeats. If these recipes are correctly followed out, they will prove very satisfactory. 110 JEWISH HOUSEKEEPERS’ COCKERY BOOK. QUINCE MARMALADE.—Pare and quarter quinces, weigh an equal quantity of sugar; to four pounds of the latter put a quart of water, boil and skim; then lay them in a stone jar, with a teacup of water at the bottom, and pack them with a little sugar strewed between; cover the jar close, set it on a stove or cool oven, and let them soften till the color is red; then pour the fruit, syrup, and a quart of quince juice into a preserving pan, and boil all together till the marmalade is completed; break the hard pieces. This fruit is so hard it requires a great deal of time. APPLE MARMALADE,—Scald apples till they will pulp from the core; then take an equal weight of sugar in large lumps, dip them in water, add a little grated lemon peel, not too much, as it will make it bitter; and boil on a quick fire a quarter of an hour. CHERRY JAM.—To each pound of cherries, weigh a pound of sugar; break the stones and blanch them; then put them to the fruit and sugar, and boil gently till the jam comes clear from the pan. Pour it into China plates and dry. Keep in boxes with white paper between.

From Jewish Cookery Book, on Principles of Economy, 1871, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 115 in the book

the fruit be very ripe, pick it clean from the stalks, bruise it; to every pound of fruit put three-quarters of a pound of loaf sugar; stir and skim it well; boil for two hours. GOOSEBERRY JAM.—Take some nice large green gooseberries when ripe, put a pound of gooseberries to three-quarters of a pound of fine sugar, and half a pint of water; boil and skim the sugar and water, then put the fruit in, boil it gently till clear, then mash and put it into jars. RASPBERRY JAM.—Take seven pounds of raspberries and six pounds of sugar. Put the former into a preserving pan; boil and break; stir constantly, and let it boil very gently. When the juice is almost wasted, add the sugar, and simmer half an hour; it is better to boil the fruit first and then add the sugar, as it preserves the color and flavor. CURRANT JELLY, RED OR BLAOK,—Strip the fruit, and put it in a stone jar; stew them in a saucepan of water, or by boiling it on the stove; strain off the liquor, and to every pint of liquor a pound of loaf sugar; when nearly dissolved add the sugar; then put it in a preserving pan. Simmer and skim as necessary. When it will jelly on a plate, put it in small jars or glasses, and put white paper steeped in good brandy on top. CALF’S FEET JELLY.—Boil two feet in one quart and a pint of water, till tender, and the water is half wasted; strain it, and when cold, take off the fat; then put it in a saucepan with the juice and rind of two lemons, and some sugar; beat up the whites of five eggs to a snow; do not stir the jelly after it begins to warm. Let it boil twenty minutes after it rises toa head, then dip the jelly bag in hot water, and pour it through the bag, which must be made of flannel. Run it through and through until it is clear; then put it into moulds or jelly glasses. The best way to clear the jelly is to throw a teacupful of cold water in and let it boil five minutes, then take the saucepan off thé fire, cover it closely for half an hour; it will only require one running through the bag. Flavor it highly with brandy or some good wine. VARIEGATED JELLY.—One ounce of gelatine to one quart of boiling water, one-half pound of white sugar, the rind and juice of two good sized lemons, one-half pint of good wine, or two gills of brandy, a pinch of salt, the whites of two eggs, beaten to a snow; give one boil up and then strain through the flannel jelly bag. Orange, or any fruit or flavor may be substituted. Prepare some jelly with gold and silver water; remove the skin from six ounces of pistachios, and cut each kernel into six strips; set a jelly mould in a large pan on some pounded ice, pour a little of the jelly into a mould; then place some of the prepared pistachios, or any other fruit, into it; when it has become firm, pour in more of the jelly and pistachios, as the layers become set; repeat the process until the mould is filled, and allow the jelly to remain on the ice long enough to congeal.

From Jewish Cookery Book, on Principles of Economy, 1871, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 116 in the book

Red—Boil very slowly for half an hour fifteen grains of powdered cochineal and a drachm and a half of cream of tartar, in half a pint of water, add a piece of alum the size of a pea, or use beet root sliced, and some liquor poured over. For White—Use almonds, finely powdered, with a little water or cream. For Yellow—Y olks of eggs, or a bit of saffron steeped in the liquid and squeezed. For Green—Pound spinach or beet leaves, press out the juice, and boil a teacupful in a saucepan of water, to take off the rawness. APPLE JELLY.—Prepare twenty good sized apples; boil them in a pint and a half of water till quite soft; then strain the juice through a colander; to every pint of liquor put three-quarters of a pound of sugar; add grated lemon or orange peel, and boil to a jelly.

From Jewish Cookery Book, on Principles of Economy, 1871, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 118 in the book

few pounds of ice into small pieces, throw a handful of salt on, prepare in the coolest part of the cellar; the ice and salt being in a bucket, put your cream in an ice pot, cover it and steep it in the ice. In a few minutes put a spoon in it and stir well, removing the parts that ice round the edges to the centre; if the ice cream be in a form, shut the bottom close and move the whole in the ice; there should be holes in the bucket to let off the water as the ice melts. IGE CREAMS,—Mix the juice of the fruits with as much sugar as will be wanted, before you add the cream, which should not be very rich. LEMON OREAM.—Take a pint of thick cream, and add to it the yolks of two eggs, well beaten, four ounces of white sugar, and the thin rind of a lemon; boil it up; then stir it until almost cold. Put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold. CHOCOLATE CREAM.—Scrape into one quart of thick cream one ounce of the best chocolate, and a quarter of a pound of sugar; boil it and mill it; when quite smooth take it off the fire and leave it to get cold; then add the whites of nine eggs, whisk and take up the froth in sieves; and serve the froth in glasses, to rise above some of the cream. AN EXCELLENT CREAM.—Whip up three gills of cream to a strong froth with some finely grated lemon peel, a squeeze of the juice, half a glass of sweet wine and sugar to make it pleasant, but not too sweet; lay it on a sieve or in a mould; next day put it on a dish and ornament it with very light puff paste biscuit, made in tin moulds the length of a finger, and about two inches thick, over which sugar may be strewed, or a light glaze with isinglass, or you may use macaroons on the edge of the dish. A OREAM FOR AN EVENING PARTY.—Boil half a pint of cream and half a pint of milk with a bay leaf, some lemon peel, a few ground a Imonds, sugar according to taste, and a little or: ange flower water; mix with the above a teaspoonful of flour made mention with a little cold milk; when cold add a little lemon juice to the cream and serve it in cups or lemonade glasses. FLOATING ISLAND.—One pint of cream and the whites of three eggs. Sweeten the cream to taste and add a gill of wine, if preferred; whisk the whites of the eggs to a dry froth and add a little lemon juice, orange flower water, or any essence. Let the cream boil up once, and then stir in the yolks of the eggs, which have first been beaten very light. Do not let the cream boil after putting in the eggs. Pile the froth upon the cream, and serve soon, as the whites will fall.

From Jewish Cookery Book, on Principles of Economy, 1871, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 119 in the book

juice of these, or any other sort of fruit, being gained by squeezing, sweetened and mixed with w ater, will be ready for icing. LEMON DROPS.—Grate three large lemons, and a large piece of loaf sugar; then scrape the sugar into a plate, add half a teaapobiitel of flour; mix well, and beat into a light paste with the white of an ege. *Drop it upon white paper, and put them into a moderate Oven, on a tin plate.

From Jewish Cookery Book, on Principles of Economy, 1871, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 120 in the book

two ounces of fresh candied orange in a mortar, with a little sugar, to a paste; then mix one ounce of powdered white ginger with one pound of loaf sugar. Wet the sugar with a little water, and boil it together to a candy; drop it on paper the size or mint drops. PEPPERMINT DROPS.—Pound and sift four ounces of refined sugar, beat it with the whites of two eggs, till perfectly smooth; then add sixty drops of oil of peppermint; beat it well, and drop on white paper, and dry at a distance from the fire. RATAFIA DROPS.—Mix four ounces of ground almonds, with a little pounded or sifted sugar, then add the remainder of the sugar, and the whites of two eggs, beaten, making a paste; of which put little balls the size of a nutmeg, on wafer paper, and bake gently on tin plates.

From Jewish Cookery Book, on Principles of Economy, 1871, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

fruit in stone jars or wide-mouthed bottles, up to their necks in a saucepan of cold water; scald them; next day, when cold, fill up with water, and cover them; you can boil one-third as much sugar as fruit with it until the juice adheres to the fruit and forms a jam; the general proportion of sugar must be three pounds to nine pounds of fruit. When it is cold, put a clean stick into the middle of the jar and let the upper end stand above the top. Cover the fruit with white paper; then pour melted mutton suet over the top, half an inch thick. Keep the jars in a dry cool place.

From Jewish Cookery Book, on Principles of Economy, 1871, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

the fruit, and throw the outside in water, without the pulp. Let them remain in the same a fortnight, adding no more. Boil them therein till tender; strain it from them, and when they are tolerably dry, throw them into any jar or candy you may have remaining from old sweetmeats; or if you have none, boil a small quantity of syrup of white sugar and water and put over them. In a week or ten days boil them gently in it till they look clear, and that they may be covered in a jar with it. You may cut each half of the fruit in two. ORANGE BUTTER.—Boil six egos hard, beat them in a mortar with two ounces of fine sugar, three ounces of butter and two ounces of blanched ground almonds; moisten with orange flower water, and when well mixed rub it through a colander on a dish; serve it on sweet biscuits or crackers. ORANGE OHIPS.—Cut oranges in halves, squeeze the juice through a sieve; soak the peel in water; next day boil in the same till tender; drain them and slice the peels; put them to the juice, weigh as much sugar and put all together into a broad earthen dish, and put over the fire at a moderate distance, stir it often till the chips candy; then set them in a cool room to dry. They will not be so under three weeks.

From Jewish Cookery Book, on Principles of Economy, 1871, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 121 in the book

Gather fresh, ripe grapes, put them in a glass or stone jar, and seal them air tight; put them away in a dark, dry place CHERRIES IN BRANDY.—Weich the finest morellas, having cut off half the stalk; prick them and drop them in a jar or wide mouthed bottle. Strew over them three-quarters of the weight of sugar, fill up with brandy, and tie a bladder over. SUGAR CANDY.—Take half a pint of water to one pound of white sugar, half a sheet of isinglass, and a teaspoonful of gum arabic; dissolve the whole in a preserving pan; when it commences to boil, take it from off the fire and skim it well; then put it on again and boil it until it is brittle; you can ascertain this by dropping a little in cold water; if it is made of white sugar, add a teaspoonful of vinegar, or it will be too brittle; flavor it with any essence you wish; it can be colored; if nuts, or any sweetmeats are put in, it should be done before pouring out the compound. It can be moulded to any shape. TO CANDY ANY SORT OF FRUIT.—When finished in the syrup, put a layer into a new sieve and dip it suddenly into hot water to take off the syrup that hangs about it; put it on a napkin before the fire to drain, and then put some more in the sieve; have ready sifted double refined sugar, which sift over the fruit on all sides till quite white; set it on the shallow end of a sieve in aslightly warmed oven, and turn it two or three times. It must not be cold till dry. Watch it carefully and it will be beautiful. HOW TO DRY CHERRIES.—To every five pounds of cherries stoned, weigh one of double refined sugar. Put the fruit into the preserving pan with very little water; make both scalding hot. Take the fruit immediately out and dry them; put them into the pan again, strewing the sugar between each layer of cherries; let it stand to melt, then set the pan on the fire and make it scalding hot, as before; take it off, and repeat this three times with the sugar. Drain them from the syrup, and lay them singly to dry on dishes, in the sun or ona stove. When dry, put them on a sieve, dip it into a pan of cold water, and draw it instantly out again, and pour them on a fine soft cloth. Dry them, and set them once more in the hot sun, or on a stove. Keep them in a box, with layers of white paper, in a dry place. This way is the best to give plumpness to the fruit, as well as color and flavor. EXOELLENT SWEETMEATS.—Divide two pounds of peaches or apricots when just ripe,and take out the stones and break them, add the kernels without the skins to the fruit; add to it three pounds of greengages and two pounds and a half of lump sugar; simmer until the fruit is a clear jam; the sugar should be broken in large pieces and dipped in water, and added to the fruit over a slow fire; observe that it does not boil, and skim it well. If the sugar be clarified it will make the jam better. STEWED PEARS.—Prepare some nice large hard stewing pears by peeling them very thin, and put them in a stewpan with water; cover well with brown sugar, cinnamon, grated lemon peel, whole ginger, grated nutmeg and whole allspice. Do not open the cover more than is necessary, and stew for five or six hours; when done, take them out and pour the liquor over them. BAKED APPLES,—Take off a slice from the stalk end of some fine, large apples, and core, but do not pare them; mix some currants, grated lemon peel, almonds, chopped fine, and some’ candied peel, with some cinnamon, cloves and grated nutmeg. Make holes in the apples with a fork, and insert the spices, put them ina baking pan with plenty of brown sugar and a pint of water or raisin wine. Bake in a gentle

From Jewish Cookery Book, on Principles of Economy, 1871, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 122 in the book

The following pages contain the principal food necessary for a sick person, as they are not able to take their usual nourishment. It may be necessary to advise what is best to agree with the patient, that a change be provided; that something is always prepared, and not too much at once. All invalids require a change in their food, and it should be made in different shapes and with varied flavors. A VERY NOURISHING BROTH.—Put the knuckle of aleg of veal or shoulder, an old fowl, a piece of mutton, some mace, ginger, salt, a piece of bread, an onion if liked, and three quarts of water, into a stewpan, and cover close; simmer slowly and skim it well, then strain and take off the fat. It will take four hours’ boiling. CALF’S FEET BROTH.—Put two feet in two quarts of water, and boil it to one half. When it is to be used take off the fat, put a large cupful of the jelly into the saucepan with half a glass of wine, a little sugar and nutmeg, and beat it up till it is ready to boil; then take a little of it and beat by degrees to the yolk of an egg; stir all together, but do not let it boil. CHICKEN BROTH.—Take a chicken with a little rice, and put them in a saucepan with a quart of water,a little mace, ginger and salt, and let it boil till tender, add an onion, if preferred; take off the fat. (121) J BEEF TEA.—Chop a pound of beef clear from any fat; put it in an earthenware pan or jar, and place it in a saucepan of boiling water till the juice comes out of the meat in the jar; then season with a little salt and ginger. It will take from two to three hours’ boiling. SAGO,—Soak it in cold water, to prevent its tasting earthy; pour that off, and wash it well; then add more, and simmer gently, till the berries are clear, with lemon peel and spices, if approved; add wine and sugar, and boil all together. A FLOUR OAUDLE,.—Into five large spoonfuls of the purest water rub one dessertspoonful of fine flour. Set over the fire five spoonfuls of new milk, and put two bits of sugar into it. The moment it boils, pour into it the flour and water, and stir it over a slow fire twenty minutes. It is a nourishing and astringent food. RICE OAUDLE.—Take a quarter of a pound of rice, place it in a quart of water and boil it tender, then add some sugar, lemon peel, cinnamon, and a glass of brandy. Boil all smooth. CAUDLE OR GRUEL.—Boil up half a pint of fine eruel with a bit of butter the size of a walnut, a little brandy, a spoonful of white wine, a bit of lemon peel, and nutmeg, if liked. PANADA, MADE IN FIVE MINUTES.—Set a little water on the fire, add a glass of white wine, some sugar, 4 scrape of nutmeg and lemon peel, and some grated brea crumbs. The moment the mixture boils up, keeping it still on the fire, put the crumbs in, and let it boil as fast as it can. When of a proper thickness to drink, take it off. SIPPETS, (When the stomach refuses meat.)—Put two or three sippets of bread on a very hot plate, and pour over them some gravy from beef, mutton, or veal. Sprinkle a little salt over them. ARROWROOT JELLY.-- Be sure to get the pure sort; if good it is very nourishing, especially for weak bowels. Put into a saucepan half a pint of water, a glass of sherry or a spoonful of the best brandy, grated nutmeg and sugar. Boil once up, then mix it by degrees, into a dessertspoonful of arrowroot, rubbed smooth, with a spoonful of cold water; then return the whole into the saucepan; stir and boil it three minutes. TAPIOOA JELLY.—Choose the largest sort; pour cold water on to wash it two or three times; then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear; then add lemon juice, wine, and sugar. The peel should have been boiled in it. It thickens very much.

From Jewish Cookery Book, on Principles of Economy, 1871, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 127 in the book

little sage, two sprigs of balm, and wood sorrel into a stone pitcher; they must be washed and dried; peel thinly a lemon, slice it and put a bit of the peel in; then pour in three pints of boiling water, sweeten and cover close. A PLEASANT DRINK.—Wash well an ounce of pearl barley; sift it twice, then put to it three pints of water, an ounce of sweet almonds, beaten fine, and a bit of lemon peel; boil it till smooth, then put in a little syrup of lemons and capillaire. BARLEY WATER.—Wash a cupful of common barley, then simmer it gently in three pints of water with a bit of lemon peel; add a little sugar. This is better than pearl barley, as it is less apt to nauseate. TOAST WATER.—Toast slowly a thin piece of bread till well browned, but not the least blackened; then plunge it in a jug of cold water, and cover it over an hour before used. This is good for weak bowels. A PLEASANT DRAUGHT.—Boil a quarter of an ounce of isinglass shavings with a pint of new milk to one half, add a bit of sugar, and, for a change, a bitter almond. It is best at bed time, not too warm.

From Jewish Cookery Book, on Principles of Economy, 1871, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 129 in the book

Sickness may occur in every family, when the services of a physician cannot be had immediately; something must be done in the meantime, while waiting for the doctor. I trust some of these recipes will answer the purpose of temporary relief, while waiting for the doctor. Much sickness can be relieved without the aid of a physician by simple remedies, if taken in time. Experience and judgment must be exercised in the administration. Caution in visiting the sick.—Do not visit a contagious sick room with an empty stomach, or when you feel fatigued, or when you are overcome with the heat and are perspiring, as in that state you are more liable to catch the disease, or impart it to others. When the disease is very contagious, take the side nearest the window, and wait till the room has been aired. When you leave the patient, take some food and change your clothing. Smoking is an excellent preventive to keep off the malaria. For a bad smell in a sick room nothing is better than to burn green coffee. Fill a shovel with lighted coals, throw a handful of coffee on it, and pass it all over the room. Chloride of lime is also very good. FAINTING.—Let the patient lay in a horizontal position, and have plenty of air; do not crowd around the patient in this condition; bathe the face with cold water and spirits of camphor; apply some stimulant to the nose, and loosen all the clothing; put t=) (125) mustard plasters on the extremities, if the patient does not revive quickly. To relieve insensibility from a fall or blow on the head, bathe the head with hot vinegar, and apply a mustard poultice on the extremities. FOR OONVULSIONS OR SPASMS.—Give some ipecac to cause vomiting; rub spirits of turpentine on the stomach; if from costiveness, give an injection of castor oil in water; if from teething, give paregoric and magnesia mixed, about half a teaspoonful. Mustard plasters on the spine and extremities may be applied; bathe the body in warm water; throw cold water on the head DIPHTHERIA, No. 1—In the early stages of the symptoms, accompanied by soreness and swelling of the throat, use a solution of salt and water, and gargle every ten minutes; have a large piece of flannel, double, wet it well with hot salt and water, and put salt between the folds of the flannel; bind this around the throat, and put a dry cloth outside; if the patient is much prostrated, use a stimulant, but do not lose any time before calling in a doctor. DIPHTHERIA, No. 2.—Half a pint of strong sage tea, half a teaspoonful of alum, half a teaspoonful of pulverized borax, one tablespoonful of brewers’ yeast, three tablespoonfuls of honey; then mix all together; for an adult, gargle; but for a child, let a small swab be made on a pencil or stick, pass it up and down the throat with care, so that it does not choke the child; be sure to have a clean swab each time it is applied, it can be made of linen; apply on the throat a piece of old rusty salt pork, and changed as often as possible. SORE THROAT.—Make a gargle of salt and vinegar, it is good for a common sore throat. One large spoonful of cayenne pepper, a teaspoonful of salt, and a pint of boiling water or half vinegar; pour on the water first, then add the vinegar; let it settle, and then gargle the throat every half hour. This is good for a putrid sore throat. Bind on the throat a piece of salt pork, cut very thin, and if it is very bad keep it on two or three days; it will do it good. A mustard poultice is also good. Either of these are good for ulcerated sore throats. Black currant jelly is a good remedy for sore throat or quinsy. FOR CROUP. (From a good Physician.)—The whites of an egg beaten up with loaf sugar; give it to the child as often as possible. CHILLS AND FEVER.—Take one blue pill before going to bed at night, a tablespoonful of castor oil in the morning; at least two hours before the attack comes on, take a strong tea of boneset and red pepper; keep the feet warm; a tea of corn shucks with morphine will sometimes prevent an attack. This remedy is much more preferable than quinine, as quinine will cause deafness by taking an over dose. SOARLET FEVER.—<As soon as the nature of the disease is known, rub the patient with fat bacon, night and morning, over every part of the body but the head; do it carefully. LOCKJAW.—If caused by a wound, wash it well with arnica, diluted with water; bind a grated beet on it; rub around the wound, but not on it, with turpentine; give ipecac in large doses to vomit, as this will relax the nerves; if the patient cannot take medicine, vive an injection made of ipecac and laudanum, use a larger quantity than if it were taken in the mouth. Do not loose time to procure a doctor.

From Jewish Cookery Book, on Principles of Economy, 1871, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 131 in the book

a doctor cannot be had in a hurry, take a peck of bran, put it into a wash kettle, and let it boil; make it like a thick poultice; put it into a washtub or bath; set the child in it as warm as it can bear it; then have ready another bath, with a quarter of a pound of saleratus in hot water; put the child immediately into it, and bathe it well; after which take it out quickly, and roll it in a woollen blanket; put it into bed, and keep it as warm as possible. Give to the child a drink of strong sage and saffron tea; the measles will be all out in twenty-four hours. Be sure to take care the child does not take cold, although the saleratus will prevent that. HOW TO RELIEVE A COUGH.—Bathe the feet, before going to bed, with water as warm as can be borne, with a handful of salt and mustard in it; then take from three to five grains of quinine, and twenty drops of laudanum, in a tablespoonful of ginger tea. If the first dose does not relieve, repeat the next night. Two doses generally relieve an obstructed cold. FOR COUGH AND OOLDS.—One ounce of syrup, one of paregoric, and one of sweet spirits of nitre; boil some flaxseed, flavor it by boiling a lemon in it; sweeten with loaf sugar; if preferred, put a tablespoonful of the mixture into a wineglass, and take it when going to bed. Give it every three hours until relieved. ae JEWISIL HOUSEKEEPERS’ COOKERY BOOK. 129

From Jewish Cookery Book, on Principles of Economy, 1871, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 134 in the book

laid egg, and mix with it a quarter of a pint of new milk, warmed, a large spoonful of capillaire, the same of rose water, and a little scraped nutmeg. Do not warm it after the egg is putin. Take it morning and evening.

From Jewish Cookery Book, on Principles of Economy, 1871, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

Take a pint of the best alcohol, and about two ounces of camphor; mix them both together, and let it stand closely corked for a week, then apply to the parts affected; it may be improved by adding one ounce of laudanum; it is also good for neuralgia. This remedy has never been known to fail. CHOLERA MORBUS.—Take one teaspoonful of soda, one of cinnamon, and one of cloves; pour on them a pint of boiling water, and when nearly cold, add a large cupful of brandy, and sweeten with loaf sugar. Give a spoonful every half hour. If the disease is severe, give injections of castor oil and barley water.

From Jewish Cookery Book, on Principles of Economy, 1871, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

ounces of peppermint, two of spirits of camphor, two of laudanum, two of Hoffman’s anodyne, one of extract of ginger, and two of red pepper. Mix all together, and take a tablespoonful every half hour. USE OF GERMAN TEA.—This must be purchased at the German apothecaries, in packages; take two tablespoonfuls; let it steep in a teapot with a pint of boiling water, and stand on a stove for two hours. Dose: half a teacupful in the morning, fasting, and at bed time. It is good for costiveness, the blood, liver complaint, and bilious headache. A PERFECT CURE FOR A FELON.—Soak the finger in weak lye; put it in cold, and sit near the fire till it scalds; make a poultice of the following: the yolk of an egg, six drops of turpentine, a few beet leaves, a little soap, a teaspoonful of burnt salt, and one of Indian meal. This is a sure remedy, if applied in time.

From Jewish Cookery Book, on Principles of Economy, 1871, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 135 in the book

Bathing the part with hot water prevents stiffness and black and blue marks; it is also good for removing pain. It must be applied as soon as possible, and as hot as it can be borne. Soaking in hot water will cure a whitlow, if applied when the pain is first felt. TREATMENT OF COLDS,—Bathe the feet in warm water; if feverish, take a glass of hot milk with a tablespoonful of the best whiskey and a tablespoonful of lime water, sweetened with sugar; and in the morning, fasting, one tablespoonful of castor oil in milk. Be careful about exposure next day. ASTHMA,.—Dip a sheet of brown paper in dissolved saltpetre, dry the paper, then burn a piece in a small room, and let the patient inhale the fumes. OATARRH IN THE HEAD.—Snuff up fresh water ever night and morning; make a snuff of gum arabic, gum myrrh and bloodroot, pulverized. Wash the head and neck frequently. This disease sometimes ends in consumption.

From Jewish Cookery Book, on Principles of Economy, 1871, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

—Melt some tallow, and drop some between the nail and outside flesh. Be sure to see that the fat goes into all the parts under the nail. Do it often, if necessary. TO OURE OORNS, No. 1—Pare a lemon and cut it in thin slices, and place it on the corn for five or six nights, then in the morning soak the corn in strong common washing soda, the core then can be picked out. TO OURE CORNS, No. 2.—Corns are caused by a tight shoe rubbing against the flesh. Put some sweet oil on it or them, after you have pared them with the tip of the finger, on getting up in the morning or on going to bed at night; the pain will diminish in a few days. HOW TO CHECK BUNIONS.—When they first make their appearance rub on a bit of adhesive plaster, and keep it on as long as it feels painful; if it is inflamed, poultice it with bread and milk, and a little laudanum; easy shoes must be worn, or a piece cut out over the bunion; lard or spermacetti ointment should be rubbed on gently, two or three times a day. FOR A OOLD.—Make a good mustard poultice and apply to the chest, between two rags; put the feet in warm water, and wrap up in flannel; take a tumblerful of milk, a tablespoonful of good brandy or whiskey, a tablespoonful of lime water and some loaf sugar; take it when going to bed. FROST-BITTEN LIMBS.—Bathe them immediately in cold water, and rub them until the circulation of the blood returns; do not warm them by the fire, as the sinews will draw up. FOR FROSTED FEET.—Before they become open wounds, rub them every night with onion and salt, which allays the itching, or with lemon and salt. FOR CHAPPED HANDS.—Rub them with lemon juice, or use glycerine. ORAMP IN THE LEGS.—Stretch out the heel as far as possible, and at the same time draw the toes as much as possible towards the leg; it will give relief.

From Jewish Cookery Book, on Principles of Economy, 1871, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 136 in the book

A teaspoonful of mustard in warm water; drink the water off; then take a teaspoonful of tincture of valerian every hour, until relieved, and apply a mustard poultice on the chest and back; soak the feet in warm water, lay in bed and keep warm. A little of Hoffman’s drops may be used beneficially. ASSAFCTIDA.—This is an extremely useful medicine in flattilent nervous diseases, or to any one subject to hysteria, dyspepsia, or colic; to be given in doses of small pills, from the solid gum, in twenty grains. It must not be taken if there are any symptoms of in flammation. Families should never be without it in the house. FOR A CUT.—To stop the blood apply some salt on the wound, hold the parts close together, and tie it up tightly; or pour in some good arnica or balsam, which good housekeepers should never be without.

From Jewish Cookery Book, on Principles of Economy, 1871, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

this eat the leaves of parsley dipped in vinegar. BOILS._They should be brought to a head by poulticing with warm onion root and poppy seeds, and fomentations of hot water; when ripe they should be opened with a needle, or the doctors’ lance. Milk of sulphur and molasses is very good to take, or Hamberger tea and sea bathing. oO > SALVE FOR BOILS.—The white of an egg, mixed with flour and honey.

From Jewish Cookery Book, on Principles of Economy, 1871, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 138 in the book

Take five pounds of oak bark, and half a gallon of water; boil to a pint, and bathe the feet night and morning, in a wash bowl. FOR MOSQUITO BITES.—Put into a glass or basin of cold water, one ounce of alum, a good handful of salt, and two tablespoonfuls of vinegar; rub it on at night, and let it dry in the flesh.

From Jewish Cookery Book, on Principles of Economy, 1871, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 139 in the book

good sized ones, wash them well, cut a piece off the top, and take out the eyes; set them on in cold water, with a handful of salt; boil gently for half an hour; strain off good and dry; peel for the table. MUSTARD FOR THE OASTORS.—Take a tablespoonful of mustard, mix it smooth with a tablespoonful of salt, half a teaspoonful of sifted sugar, if liked, six tablespoonfuls of water or vinegar; horseradish is good with it. Do not make more than will last for two days. TO ROAST OCOFFEE.—Use either a patent roaster or the Irish mop roaster; to every three pounds of coffee add a little sweet oil, and two teaspoonfuls of pounded sugar; then roast the berries; it makes the flavor of the coffee richer; it is preferable to chicory, although some persons prefer chicory; the quantity is a quarter of a pound of chicory to a pound of coffee. HOW TO MAKE GOOD OOFFEE—Put four tablespoonfuls of fresh ground coffee in a coffeepot with a strainer, and pour over it four breakfast cupfuls of boiling water, and two cupfuls of boiling milk; boil up for two or three minutes, add a couple of egg-shells and half a cupful of cold water; let it settle, and stand by the fire to keep hot for ten minutes.

From Jewish Cookery Book, on Principles of Economy, 1871, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 160 in the book

washing them very nicely, clean with soap and warm water and a brush; wash them with a large flannel and clean water; put a handful of soda in the water; do not leave a spot untouched, and clean straight up and down, not crossing from board to board; then dry, with a clean, coarse cloth, rubbing hard up and down in the same way. The floors should not be often wetted, but very thoroughly when done, and once a week dry rubbed with hot sand and a hard brush, the lengthway of the boards.

From Jewish Cookery Book, on Principles of Economy, 1871, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 163 in the book

equal quantities of soft soap, alcohol, and molasses; mix well; then lay the silk on a table and rub the mixture over with a piece of flannel; rinse in cold water, and hang it up todry. Iron on the wrong side before it gets dry. Deer’s horn, sawed up in small pieces and boiled several hours in water, and then strained, is nice to dress silk with; it gives it a stiffness and lustre almost like new. Camphene will extract grease, but it will change the color. TO TAKE STAINS FROM SILK.—Salt of ammonia mixed with lime will take out stains of wine from silk. It is also good to renew the color, if there are any spots. TO REMOVE STAINS OF WINE FRUIT, (after they have been long in the linen.)—Rub the part on each side with yellow soap; then lay on a mixture of starch in cold water, very thick, rub it well in, and expose the linen to the sun and air, till the stain comes out. If not removed in three or four days, rub that off and renew the process; when dry it may be sprinkled with a little water. Many other stains may be taken out, by dipping the linen in sour buttermilk, and drying in the hot sun; then wash it in cold water, and dry it two or three times a day. TO TAKE STAINS OUT OF LINEN, No. 1—Sprinkle some salt on the stains, then take a juicy lemon and rub the linen thoroughly; then dip it in boiling water, and lay in the sun; then apply it again until the stains are removed; with patience you will succeed.

From Jewish Cookery Book, on Principles of Economy, 1871, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 164 in the book

silver in lye for three or four hours, then cover it thick with whiting, wet with vinegar; let it dry on, then rub it with dry whiting, and polish it with dry wheat bran. Silver should always be washed in hot water with silver soap, wiped dry, and rubbed with a soft leather, then it will not require so much cleaning. TO WASH A BLACK LACE VEIL.—Mix beef’s gall | with water hot enough to bear your hands in; do not rub the veil, but squeeze it through, then rinse in two or three cold waters; in the last put a little indigo, and dry it; scald a small piece of glue, put the veil in to stiffen it; squeeze it out and clap it; lay it on a linen cloth, and make it perfectly smooth, then iron it on the wrong side.

From Jewish Cookery Book, on Principles of Economy, 1871, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

some logwood in water half an hour, then simmer the silk half an hour, take it out and put into the dyea little blue vitriol, or green copperas; cool it and simmer the silk again for half an hour.

From Jewish Cookery Book, on Principles of Economy, 1871, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

possible to prevent flies from staining the gilding without covering it; before which blow off the light dust, and pass a feather or clean brush over it; then with strips of paper cover the frames of the glasses, and do not remove it till the flies are all gone. Linen takes off the gilding, and deadens its brightness; it should, g therefore, never be used for wipin S g it. Some means should be used to destroy the flies, as they injure furniture of every kind, and the paper likewise. Bottles hung about with sugar and vinegar, or beer, or flypaper in a plate, just wetted, will attract them; they should be put out of the reach of children. g TO OLEAN PLATE.—Boil an ounce of prepared hartshorn in a quart of water. While on the fire, put into it as much plate as the vessel will hold; let it boil a little, then take it out, drain it over the saucepan, and dry it before the fire. Put in more and serve the same way until you have done. Then put into the water some clean rags, till all is soaked up. When dry, they will do to clean the plate, and are the very best things to clean brass locks and finger-plates on the door. When the plate is quite dry, it must be rubbed bright with leather.

From Jewish Cookery Book, on Principles of Economy, 1871, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 166 in the book

two ounces of white gum arabic powder, pour on it a pint or more of boiling water as you wish, and some salt, and then having covered it, let it set all night. In the morning, pour it carefully from the dregs into a clean bottle, cork it and keep it for use. A tablespoonful of gum water stirred into a pint of starch that has been made in this way, will give lawns, either white or black, or printed, a look of newness. It is good when diluted for thin white muslin.

From Jewish Cookery Book, on Principles of Economy, 1871, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

half an ounce of white wax, half an ounce of gum arabic, half an ounce of isinglass, a few drops of alcohol, and half a pint of water; mix it well and keep it in a bottle. To a good sized pan of starch, put a teaspoonful of this mixture. Starch the shirt while it is wet; if dry, dip it in hot water, and wring it dry; then starch, rub it in well, spread out the bosom, wipe it over with a clean cloth, then roll it, let it lay for an hour or so and iron. Rice water and isinglass will stiffen thin muslins better than starch. SEALING FRUIT OANS.—How to know that the fruit can is properly sealed, with canned fruit, and the contents will keep. As soon as it cools, the fruit will slightly shrink, leaving a vacuum at the top, and the bottom of the can will become hollow from the pressure of the external air. This shows that the sealing is complete. Set the can in a warm place, for four or five days; if the hollow remain on the top and bottom then it is all right. TO OLEAN AN OLD SILK DRESS8.—Unpick the dress, and brush it with a velvet brush; then grate two large potatoes into a quart of water; let it stand to settle; then strain quite clear, and sponge the dress with it. Iron the dress on the wrong side, as the ironed side will be shiny. TO PRESERVE BLANKETS,—The best means to preserve blankets from moths is to fold and lay them ona shelf, well covered with sheets of newspapers, shaking them occasionally. When soiled, they should be washed, not scoured. HOW TO MAKE POMATUM.—Take a pound of beef marrow, and boil it; then take a pound of lard and mix with the marrow when boiled, and add to it any scent that is preferred; beat together until it is well mixed with a quarter of a pint of castor oil, and bottle off. BANDOLINE FOR THE HAIR.—Take one ounce and a half of isinglass and two-thirds of a pint of water; pour the water over the isinglass, and let it remain all night. Next day put it to warm till dissolved, then add two wineglasses of spirits of wine. Scent with any oil you prefer, but mix it with the spirits before adding.

From Jewish Cookery Book, on Principles of Economy, 1871, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 167 in the book

into a pail, and pour boiling water over them; let them lie till cold the first time of washing. HOW TO MAKE SHOE BLACKING.—Take one pound of well pulverized ivory black, half a pound of loaf sugar, half an ounce of oil of vitriol, six ounces of sweet oil, and one gallon of vinegar; stir it well and it will produce a beautiful polish. HOW TO OLEAN MUSTY BARRELS,—Put a peck of charcoal in a large barrel, with half a pint of saleratus; pour in boiling water until the barrel is full; cover it up close, and let it remain until it is cold. TO KEEP AWAY HOUSE VERMIN,.—To keep away mosquitoes, attach a piece of flannel, wetted with camphorated spirits and alum, on the top of the bedstead. Put spearmint around places that are infested with mice; they have a great aversion to it. TO GET RID OF ANTS.—Wash the shelves with salt and water, and sprinkle salt wherever they may be seen. Set the legs of the safe in tin cups filled with salt water. TO DESTROY ROAOHES.—Sprinkle Scotch snuff in the holes where they come out. A GOOD BUG POISON.—Take proof spirits, one pint; camphor, two ounces; oil of turpentine, four ounces; corrosive sublimate,one ounce. Mix them all together, and apply with a feather. Keep it out of the way of children, and label it in plain letters, as it is a deadly poison.

From Jewish Cookery Book, on Principles of Economy, 1871, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 169 in the book

To enable young housekeepers to vary the viands to be placed upon the table, I would recommend the dishes that may be obtained in their different seasons, and give a variety for one week; these can be changed as persons may desire. We will commence with Monday. As that day is set apart for washing, I would advise any easily cooked breakfast and a cold dinner, as servants are much hurried on that day. It may be that there is but one servant, and she, perhaps, not very competent; and then the lady of the house may be too delicate to see to the arrangement of the table, it would be impossible to have a hot dinner properly cooked. MONDAY, FOR BREAKFAST,.—In spring, some good coffee, with hot milk, made in the Mocha coffee pot, which is highly recommended, and can be purchased at Griffith & Page’s store. No. 1004 Arch street, Philadelphia; also some good Souchong tea for those who prefer it, nice soft toast, buttered, with boiling milk poured over it. Make the toast as follows: Cut a piece of baker’s bread, a day old, one-half an inch thick, toast it a light brown, butter while it is hot and press it with the knife while buttering to make ri it soft; then pour two tablespoonfuls of boiling mil over it and cover it over with a plate. Serve while hot. Then prepare some boiled eggs, and a dish of thinly smoked salmon. At a side table, prepared separately, there may be some remnants of cold meat or steak for those who do not like fish or whe prefer (171) meat to any other relish; in this case cold boiled potatoes can be fried instead of the milk or buttered toast. MONDAY, FOR DINNER.—If there should be any remnants from the dinner of the day previous, it would serve well for the Monday dinner, and I think it would be the better plan to have larger joints the day previous, so as to supply the Monday dinner; in cold weather it could be nicely warmed over. See directions for warming or hashing cold meats. First Course for Monday.—Cold salt beef, or roast; potatoes baked in their skin, or boiled potatoes mashed with some prepared gravy or roast meat drippings, pepper and salt; or they can be peeled and baked in plenty of fat, and seasoned with sage and onions. In the spring season, some good salads, as in directions for salad. Horseradish mixed with vinegar. The cloth must never be set without salt and bread on the table for the purpose of a blessing. For Dessert.—If there should have been some pudding left from the day previous it could be warmed up in this way: Put the pudding in a deep basin, cover it, place it in a pan of water and then put it in the oven; this will prevent it from burning; let it remain in the oven for one hour anda half. Pies, or any fruit that may be in season can be used; remnants of stews and poultry can be called into requisition. MONDAY, FOR SUPPER.—Bread and butter, tea and coffee and ice water. In the spring and during the summer I would recommend a pretty bouquet of flowers in the middle of the table; their fragrance refreshes the eye and gratifies the mind, as there is so much sweet language embodied in flowers. o o a To continue our repast. Prepare some scrambled eggs in this way: Put a piece of butter the size of a walnut in a frying pan; break twelve egos, but do not separate the whites and yolks; season with salt and pepper; stir the eggs from the bottom of the pan until they are cooked. Spread the eggs on some nice soft well buttered toast, and serve while hot. Some sardines or pickled herring cut up thin after being soaked for an hour and skimmed. Some stewed or uncooked fruit. TUESDAY, FOR BREAKFAST.—Let those whose duty it is to go to market be there early in order to get the best and freshest articles and send them home early to be cooked in good season for breakfast. ‘Tea and coffee and ice water, hot rolls, as in directions for bread and butter, broiled shad, radishes, watercress, eggs and fried potatoes; strawberries are wholesome. Meat, if preferred, prepared as in directions for

From Jewish Cookery Book, on Principles of Economy, 1871, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 177 in the book

with hot milk, tea and ice water; white or brown stewed fish as in directions, cold fish fried in oil, or hot, fried in butter, German puffs, hot or cold, some lady finger cakes, salads, horseradish with the white stewed fish. For Dessert.—Fruits, or ice cream made in this way: Take one quart of very rich cream, it must be sweet, and beat it quite stiff in a small churn; boil one quart of the morning’s milk over a pan of water and thicken it with a tablespoonful of arrowroot, but do not make it too thick; add a quarter of a pound of loaf sugar, the rind of a lemon, or vanilla; strain all this through a sieve, add it to the cream and mix thoroughly: the cream should be made very sweet as it loses much of the flavoring and sweetness in freezing. Take care not to beat the cream too long or it will come to butter. Ice cream without using cream can be made in this way: Take one quart of new milk; scald one-half of it and thicken with three tablespoonfuls of wheaten flour; boil quickly until the rawness of the flour disappears, and let it become quite smooth, about the consistency of cream; stir it by degrees, while it is hot, into the other half of the cold milk; flavor with any essence, sweeten well and strain all through a sieve. It is best to boil the milk over water to prevent it burning. If made properly it will be taken for good rich cream.

From Jewish Cookery Book, on Principles of Economy, 1871, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 182 in the book

on Friday for persons of our faith to use raisin wine to say the blessing of the sanctification. It is placed on the table with the salt and twist. We are not allowed to cook fresh viands on the Sabbath, so we can have the fish that was cooked on Friday, the same as for the Friday supper. ‘Tea, coffee with hot milk, etc., some stewed fruit, small tarts, butter cakes, soda cakes or any of the cakes as in recipes. SATURDAY, FOR DINNER.—Dishes as prepared for Friday. First Course.—Frimsel soup, as that will keep best over night; vegetable soup would be likely to spoil. Hither a brown stew and balls made of giblets, ete., or white stew and balls. Second Course.—Cold roast fowl or turkey with salads; potatoes mashed in fat or gravy and made into a pretty shape and baked a light brown; reished spinach warmed over. For Dessert.—Apple pies, stewed rhubarb or biscuit, nuts, apples, oranges, raisins, almonds and wine. SATURDAY, FOR SUPPER.—There is not much variety required for this meal. As we cannot cook on this day, the remnants of cold fish or dessert from dinner will serve with tea, coffee, etc. SUNDAY, FOR BREAKFAST.—Tomato toast, cold dry toast, bread and butter, hot muffins as in directions, tea, coffee, etc., some fried potatoes, and picked codfish prepared in this way: Pick the fish in small pieces, the smaller the better; be sure to have it soaked over night; put the fish in a saucepan with sufficient water to cover it; season with a quarter of a pound of butter and a little pepper; thicken with a teaspoonful of flour and let it boil for twenty minutes; then add two well beaten eggs; be sure not to curdle it. Some persons boil eggs hard, chop them up small and mix them in the gravy. Asparagus with butter sauce. SUNDAY, FOR DINNER.—This is the day the husbands are at home, then something good must be prepared in honor of the lords of the household. Ladies need not be at a loss to know what to have, when they have examined this book. First Course—Mock turtle or any kind of soup as set forth in the recipes. Brown chicken soup made this way: Cut up some veal, beef and chicken, fry them in fat; put them in a saucepan with three quarts of water, and cover close and let it boil slowly; skim it well; season with salt, cayenne pepper, nutmeg, parsley, grated carrots, some turnips cut small, and two onions; take off all the fat; when the soup is well done strain it, and then add the chicken that has been minced; thicken the soup with some brown flour, and let it boil for ten minutes; to prevent its burning put a plate on the bottom of the saucepan. Toast some bread, cut it up in squares, and put it in tle tureen with the chicken, minced fine, and serve it up with the soup quite hot. A fine thick piece of halibut, or rock fish, or salmon served with either a lemon or fennel sauce without butter, fat substituted will answer just as well. Second Course.—Fither roast turkey, roast goose, or roast duck, seasoned with sage and onions, as in directions for roast ducks, or roast lamb and mint Lntrees.—Calf’s feet and veal stew, potatoes, mashed and boiled, peas and asparagus, broccoli sprouts, mashed turnips and boiled onions. Dessert.—Strawberry pudding made this way: Take two quarts of strawberries, half a pound of loaf sugar, two tablespoonfuls of clarified fat and six eggs; beat all well together with two ounces of grated bread crumbs or lady fingers; put some light paste around a pie plate, but not at the bottom, and put in the mixture; when it is all baked have ready some meringue, as in directions, put over the top and bake in a slow oven; it can be eaten either hot or cold. An apple stephon, or boiled rhubarb pudding, as in directions for boiled puddings. Fruits, Oranges, apples, nuts, almonds and raising. A cup of black coffee or tea. SUNDAY, FOR SUPPER.—Tea, coffee, etc., scraps of cold fried and stewed fish, omelette, Dutch herring with salads; butter cakes, pound cake or matrimony cake; charlotte russe made in this way: Cut out the inside of a sponge cake, leaving the sides whole; have ready some warm blanc-mange and spread on the cake alternately with a layer of marmalade, until the mould is full. The marmalade must be thinner than the blancmange, and let the last layer be blanc-mange to make it look smooth. Chocolate pudding and stewed or raw fruits, may be used instead.

From Jewish Cookery Book, on Principles of Economy, 1871, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 183 in the book

Chocolate boiler. Cups without handles, for puffs and custards. Coarse dish mats, to dish up on. Coal scuttle. Covered wooden boxes, for

From Jewish Cookery Book, on Principles of Economy, 1871, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 188 in the book

8 Cents a glass or 16 Tickets for $1,00, One dozen pints,: ‘........ $2 75 One dozen half-pints, - i‘;: é: > ° o 2:76 Ailowance for empty pints, per dozen, - + «+ -s: 50 Allowance for half-pints, per dozen, + ~- ae ee 40 HIGHLY CONCENTRATED SOLUTIONS,

From Jewish Cookery Book, on Principles of Economy, 1871, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 215 in the book