Jewish Recipes - Dessert Recipes

ORANGE JELLY.

Jewish Recipes

This can be made with calf's feet or without. One quart of water will
require one ounce of isinglass, simmer the isinglass in the water,
and add the peel of one lemon and one orange; when the isinglass is
dissolved, add the juice of a lemon and six fine oranges; although the
quantity must vary according to the season for them, sweeten with half
a pound of white sugar; a Seville orange is added if there should not
be much flavor in the others.

Jewish Recipes

Lemon jelly is made in the same way; the peel of a Seville orange and
of a lemon is used, with the juice of five lemons; rather more sugar
will be required with this jelly than with the former.

Jewish Recipes

Punch jelly is made in the same way. An equal quantity of brandy
and rum, with the juice of two or three lemons is mixed with the
isinglass, which is dissolved in one pint of water, the other pint of
liquid being made up by the lemon juice and spirits.

Jewish Recipes

The essence of noyeau is reckoned to give an exquisite flavor, in this
case it requires to be coloured with a few drops of cochineal.

Jewish Recipes



Recipes for Diabetics

Bread Recipes

COMMUNION BREAD. MRS. S. A. YOUNG.

Take one pint flour, one-half teaspoonful baking powder, a little

salt, a teaspoonful butter; rub all together, and then put in enough

water to make a stiff dough. Cut dough in two pieces; roll to

thickness of heavy pie crust; lay on white paper, and cut into strips

one-fourth inch wide. Bake between papers in slow oven.



Turkey Meatloaf

Fish Recipes - Recipes For Fish

CURRIED FISH

3 Bream—1s.

1/2 pint Curry Sauce—3d.

1/4 lb. Rice—1d.

Total Cost—1s 4d.

Time—One Hour

Make the curry sauce by recipe given elsewhere. Fillet the fish and cut each fillet in two pieces, butter a saucepan and lay in the fish; pour over the sauce, bring it up to the boil, and cook on the stove very slowly for an hour. Just before serving, season with salt and lemon juice to taste. Boil the rice and dry thoroughly; press into little cups or moulds. Dish the fish carefully and pour the sauce over it; garnish with the moulds of rice.

Bill Austin

Recipes Tried and True

Fowl and Game Recipes

ROAST TURKEY. MRS. J. F. MC NEAL.

Prepare the dressing as follows: Three coffeecups of bread crumbs,

made very fine; one teaspoonful salt, half teaspoonful pepper, one

tablespoonful powdered sage, one teacup melted butter, one egg; mix

all together thoroughly. With this dressing stuff the body and

breast, and sew with a strong thread. Take two tablespoonfuls of

melted butter, two of flour; mix to a paste. Rub the turkey with salt

and pepper; then spread the paste over the entire fowl, with a few

thin slices of sweet bacon. Roll the fowl loosely in a piece of clean

linen or muslin; tie it up; put it in the oven, and baste every

fifteen minutes till done. Remove cloth a few moments before taking

turkey from oven. A young turkey requires about two hours; an old one

three or four hours. This can be tested with fork. Thicken the

drippings with two tablespoonfuls of browned flour, mixed with one cup

sweet cream.

OYSTER SAUCE TO BE USED WITH THE TURKEY.--Take one quart of oysters;

put them into stew pan; add half cup butter; pepper and salt to taste;

cover closely; let come to a boil, and serve with the turkey and

dressing.

Chicken Recipes Chicken Recipes Turkey Recipes



Love Quotes

Jewish Recipes - Dessert Recipes

OMLETTE SOUFLEE.

Jewish Recipes

Fry the eggs as directed for sweet omelet, using about five yolks and
two whites, all of which require being finely beaten and strained.
Soften a little preserve by holding it over the fire, or mixing a
little warm water with it, spread it slightly over the omelette, have
the remainder of the whites whisked to a froth with white sugar, and
lay it on the preserve; slide the omelette on to a hot dish, double
it, and serve directly.

Jewish Recipes



Apple Recipes

Chicken and Chicken Dressing Recipes

BOHEMIAN CHICKEN

Select a young and tender chicken and prepare as for
frying or broiling. Place in a frying pan a pat of butter and place on
the fire. Beat to a smooth, thin batter two eggs, three spoonfuls of
milk and a little flour, season, dip each piece of the chicken in this
batter and fry a rich brown in the heated butter.

Famous Recipes

Jewish Recipes - Fish Recipes - Recipes for Fish

AN EXCELLENT RECEIPT FOR STEWED FISH IN THE DUTCH FASHION.

Jewish Recipes

Take three or four parsley roots, cut them into pieces, slice several
onions and boil in a pint of water till tender, season with lemon
juice, vinegar, saffron, pepper, salt, and mace, then add the fish,
and let it stew till nearly finished, when remove it, and thicken the
gravy with a little flour and butter, and the yolk of one egg, then
return the fish to the stew-pan, with balls made as directed in the
preceding receipt, and boil up.

Jewish Recipes



Shrimp Recipes

Candy Recipes - Chocolate Recipes

CHOCOLATE FUDGE WITH FRUIT

Two cups of sugar, one-half cup of milk, one-half cup of molasses,
one-half cup of butter; mix all together and boil seven minutes; add
one-half cup of Baker's Chocolate and boil seven minutes longer. Then
add two tablespoonfuls of figs, two tablespoonfuls of raisins, one-half
a cup of English walnuts and one teaspoonful of vanilla.



Love Quotes

Pickles Recipes

CUCUMBER PICKLES. MRS. H. T. VAN FLEET.

Pour enough boiling water over pickles to cover them, and let stand

twenty-four hours; measure water so that you may know what quantity of

vinegar to use. Take them out of water, wiping each one separately

with dry towel; place in close layers in stone jar. To one gallon of

vinegar, add one cup of salt, two tablespoons of pulverized alum, same

of cloves, allspice, mustard, and cinnamon; put all in vinegar, and

let come to boil; pour this over pickles. When cool, place plate

over, and add a weight. Pickles prepared in this way will keep nicely

a year.



Diabetic Recipes

Jewish Recipes - Beef Recipes - Recipes for Beef

TO SALT BEEF.

Jewish Recipes

This may be done by mixing a pound of common salt, half an ounce of
saltpetre and one ounce of coarse brown sugar, and rubbing the meat
well with it, daily for a fortnight or less, according to the weather,
and the degree of salt that the meat is required to have. Or by
boiling eight ounces of salt, eight ounces of sugar, and half an ounce
of saltpetre in two quarts of water, and pouring it over the meat, and
letting it stand in it for eight or ten days.

Jewish Recipes



Appetizer Recipes

Dessert Recipes - Recipes for Desserts

APRICOT KISSES
Beat the whites of two eggs until very light and
still, flavor with one-half teaspoon vanilla and then carefully fold in
one cup of fine granulated sugar. Lay a sheet of paraffin paper over the
bottom of a large baking part and drop the mixture on the paper, in any
size you wish from one teaspoon to two tablespoons. Have them some
distance apart so they will not run together. Bake them in a very
moderate oven and be careful to bake sufficiently, say forty-five
minutes. They should be only delicately colored and yet dry all through.
When done remove to a platter and break the top in, remove a little of
the inside and fill pulp of sifted peaches, sweetened and mixed with
equal parts of whipped cream. Sprinkle pistachio nuts over the top and
serve fancy cakes.

Low Fat Recipes

Stuffing Recipes

STUFFING FOR DUCKS

Peel a fair size onion and sour cooking apple,
chop them both very fine, and mix them with six ounces of finely grated
stale breadcrumbs, one scant tablespoonful of sage leaves either
powdered or finely mixed, one tablespoon butter, a little salt and
butter. Bind the whole together with a beaten egg and it is then ready
for the ducks.

Chicken Recipes

Cooking Recipes

Cake Recipes

DOUGHNUTS. MRS. G. H. WRIGHT.

One cup sugar, one cup sour milk, one level teaspoon soda in milk, two

eggs, butter or lard the size of a small egg, a little nutmeg, and a

pinch of salt, flour to roll out. Cut in rings and fry in hot lard.



Spring Fever Recipes

Feta-Topped Chicken

Chicken Recipe - Feta-Topped Chicken

Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and
a warmed feta finish. Simply sensational!

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

1. Set oven control to broil. Brush both sides of chicken breasts with
dressing. Sprinkle both sides with Italian seasoning and seasoned pepper.
Place on rack in broiler pan.
2. Broil with tops 4 inches from heat about 10 minutes, turning once, until
juice of chicken is clear when center of thickest part is cut (170°F). Top
with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly
browned.

High Altitude (3500-6500 ft):
Broil chicken about 15 minutes. Top with tomato and cheese. Broil 1 to 2
minutes longer.

Substitution
You can use 1/2 teaspoon each of dried basil and oregano leaves in place of
the Italian seasoning.

Prep: 10 min
Start To Finish: 25 min
Makes 4 servings