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|Under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net|
|Release Date: May 14, 2004 [EBook #12350]|
| Produced by Paul Murray, Sander van Rijnswou and PG Distributed Proofreaders. Produced from images from Feeding America: The Historic American Cookbook Project at Michigan State University (http://digital.lib.msu.edu/cookbooks/index.cfm)
|The International Jewish Cook Book|
|Florence Kreisler Greenbaum|
|Instructor in Cooking and Domestic Science|
|1600 recipes according to the Jewish dietary laws with the rules for kashering|
|The favorite recipes of America, Austria, Germany, Russia, France, Poland, Roumania, etc., etc.|
This is the Cookies section of this book Edit
In baking small cakes and cookies, grease the pans. If the pans cool before you can take off the cookies, set back on stove for a few moments. The cakes will then slip off easily. Sponge, drop cakes, anise cakes, etc., are better baked on floured pans.
A whole raisin, an almond blanched, a piece of citron or half a walnut may be used to decorate.
A good way to glaze is, when cookies are about baked, rub over with a brush dipped in sugar and water and return to oven a moment.
Filled butter cakes (Dutch stuffed monkeys)Edit
Make a paste by working three-fourths pound of butter into one pound of flour, with three-fourths pound of light brown sugar, one egg, one teaspoon of cinnamon, and a pinch of salt.
Next mix one-half pound of finely chopped citron peel with one-half pound of ground almonds, and three ounces of butter. Then flavor with one-half teaspoon of vanilla and bind with the yolks of two eggs.
Roll out the dough and divide into two parts. Place one-half on a well-buttered flat pan and spread the mixture over it and cover with the other half of the paste. Brush with beaten egg, sprinkle with poppy seed and bake in a moderately quick oven for one-half hour. When done let cool and then cut into square or oblong pieces.
The butter cakes may be made of one layer of dough sprinkled with citron and almonds and some poppy seed.
In a mixing bowl put a cup of sweet butter and two cups of granulated sugar; beat these ingredients to a cream, then add three eggs, grated lemon rind, and four tablespoons of brandy. Beat the added ingredients thoroughly with the others till the mixture is smooth and creamy. Sift three cups of flour in a big bowl with a teaspoon of salt and three teaspoons of baking-powder; stir this a little at a time in the bowl with the other ingredients, until the mixture is a light dough, just stiff enough to roll out. If there is not enough flour, sift more in to make the dough the desired stiffness; then dust the pastry board well with flour, put part of the dough on the board, toss it lightly with your hands from side to side till the dough is covered with flour. Then dust the rolling-pin well with flour and roll the dough very thin; cut it in shapes with a cookie cutter, lift each cookie up carefully with a pancake turner, slip them quickly in a big baking-pan, the inside of which has been well rubbed with flour, and bake them in a moderate oven till light brown.
Just a moment before taking the pan out of the oven sprinkle the surface of the cookies lightly with granulated sugar. When a little cool take the cookies out of the pan with the pancake turner and lay them on a big platter. When they are cold put the cookies in a stone crock.
It is a good plan to have two or three baking-pans so, while one panful is baking, another may be filled and be ready to put in the oven when the other is removed. Only put enough dough on the pastry board at a time to roll out nicely on it.
Take one pound of butter one pound of sugar, yolks of six eggs, hard-boiled, and flour enough to make a dough that is not too stiff.
Dissolve three cents worth of ammonia (hartshorn) in scalded milk. Place the ammonia in a large bowl and pour one cup of scalding milk over it. After this has cooled add it to the dough with one-half cup of cold milk. Flavor to taste. Flour the pans and the cookie dough. Roll and proceed as with sugar cookies.
Take ten boiled eggs and two raw ones, one pound of best butter, half a pound of almonds, one lemon, some cinnamon one wineglass of brandy, one pound of pulverized sugar and about one pound and a half of flour. This quantity makes one hundred cookies, and like fruit cake, age improves them, in other words, the older the better. Now to begin with: Set a dish of boiling water on the stove, when it boils hard, break the eggs carefully, one at a time, dropping the whites in a deep porcelain dish, and set away in a cool place. Take each yolk as you break the egg and put it in a half shell, and lay it in the boiling water until you have ten boiling. When boiled hard take them up and lay them on a plate to cool. In the meantime, cream the butter with a pound of pulverized sugar, add the grated peel of a lemon, a teaspoon of cinnamon and half of the almonds, which have been blanched and pounded or grated (reserve the other half for the top of the cookies, which should not be grated, but pounded). Add the hard-boiled yolks, which must be grated, and the two raw eggs, sift in the flour, and add the brandy. Beat up the whites of the twelve eggs very stiff, add half to the dough, reserving the other half, but do not make the dough stiff, as it should be so rich that you can hardly handle it. Flour the baking-board well, roll out about an eighth of an inch thick. Now spread with the reserved whites of eggs, reserving half again, as you will have to roll out at least twice on a large baking-board. Sprinkle well with the pounded almonds after you have spread the beaten whites of the eggs on top, also sugar and cinnamon. Cut with a cookie-cutter. Have at least five large pans greased ready to receive them. See that you have a good fire. Time to bake, five to ten minutes. Pack them away when cold in a stone jar or tin cake-box. These cookies will keep a long time.
Rub one cup of butter and one cup of sugar to a cream; add two eggs and two level teaspoons of baking-powder, flour enough to make a dough. Flavor with vanilla, roll very thin, spread with beaten white of egg and sugar. Proceed as for sugar cookies.
Put in a mixing bowl one generous cup of butter which has stood in a warm place until quite soft; add two cups of New Orleans molasses; whip these ingredients to a foam; then add two teaspoons of powdered ginger, one teaspoon of powdered cinnamon and grate in half a large nutmeg; stir these spices well through the mixture; then dissolve two teaspoons of baking-soda in half a cup of hot water; stir it through the mixture, and last, stir in enough sifted flour to make a light dough just stiff enough to roll out.
Dust the pastry board well with flour and rub the rolling-pin well with flour; then flour the hands well, take out some of the dough, put it on the pastry board, quickly roll it out to the thickness of a quarter of an inch; cut the dough out with a round cutter, with or without scallops, and put them in well-floured baking-pans and bake in a slow oven till a golden brown.
Take one cup of butter, one cup of sugar, two or three eggs, and two-thirds of a cup of sour milk. Dissolve a teaspoon of soda in a little hot water; add part of it at a time to the milk until it foams as you stir it. Be careful not to get in too much. Mix up soft only using flour sufficient to roll out thin. A teaspoon of cardamom seed may be sprinkled into the dough.
Scant one-quarter of a pound of almonds, blanched and grated; scant one-half pound of sweet butter; not quite three-quarters of a pound of flour; a little sugar and a pinch of salt, and two yolks. Mix this well, pound the dough well with the rolling-pin, then roll out not too thin. Bake.
Nutmeg cakes (pfeffernuesse)Edit
Sift one pound of flour and one pound of pulverized sugar into a large bowl, four eggs, a piece of citron grated or chopped very fine, also the peel of a lemon, one whole nutmeg grated, one tablespoon of ground cinnamon, one-half teaspoon of ground cloves, and half a teaspoon of allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoon of baking-powder in with the flour. Work into little balls as large as hickory nuts with buttered or floured hands. Bake on waxed or buttered tins, an inch apart.
Four eggs, not separated, but thoroughly beaten, then add one and one-half cups of granulated sugar, and beat for thirty minutes; add two heaping cups of flour and fourteen drops of anise seed oil; drop from a teaspoon on well-buttered pans, and bake in a moderate oven. It will improve them to let them stand from two to three hours in the pans before baking.
Boil six eggs hard. When cold shell and grate the yolks (reserve the whites for salads or to garnish vegetables), add one-half pound of sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir in one-half pound of butter which has been worked to a cream. Sift in as much flour as you think will allow you to roll out the dough; take as little as possible, a little over half a pound, and flour the board very thick. Put in about two cents worth of cardamom seed and a little rosewater. Cut out with a fancy cake-cutter and brush with beaten egg. Sprinkle pounded almonds and sugar on top.
Take two cups of flour, one tablespoon of sugar, add four eggs and two tablespoons of oil; knead all these together, roll out not very thin, cut in squares, close two sides, prick with a fork so they will not blister; put on tins and bake well. Then take one pound of honey, boil, and put the squares in this and let boil a bit; then drop in one-quarter pound of poppy seeds and put back on fire. When nice and brown sprinkle with a little cold water, take off and put on another dish so they do not stick to each other.
To one pound of flour take one teaspoon of baking-powder, four eggs, one-quarter pound of poppy seeds, three tablespoons of oil, two pounds of sugar and a little salt; knead not too stiff and put on tins and bake in hot oven till a nice brown. (Do not let burn.)
Mix one pound of flour, one teaspoon of baking-powder, three tablespoons of oil, and four eggs; knead very well. Roll out in strips three inches long, place on tins and bake. Take a pound of chopped nuts, one-half pound of honey, and one-half pound of sugar; mix thoroughly with wooden spoon and boil with the cakes until brown. Take off the stove; wet with cold water, spread out on board. When cold, pat with the hands to make thin and sprinkle with dry ginger.
Honey corn cakesEdit
Boil one pound of pure honey. Take one pound of cornmeal mixed with a little ground allspice, cloves, and pepper, add the boiled honey, make a loose batter, add one wineglass of brandy; mix all, and cool. Wet the hands with cold water, take pieces of the dough and knead until the dough comes clear from the hand; afterwards knead with white flour so it is not too hard; add one pound of chopped nuts, sprinkle flour on tins, spread dough, not too thin; leave the stove door open till it raises; then close door, and when done take out. Spread with brandy and cut in thin slices.
Croquante cakes (small cakes)Edit
Blanch and cut in halves three-fourths pound of shelled almonds, and slice one-half pound of citron; mix well together and roll in a little flour; add to them three-fourths pound of sugar, then six eggs well beaten, and last the rest of the flour (three-fourths pound). Butter shallow pans, and put in the mixture about two inches thick; after it is baked in a quick oven slice cake in strips three-fourths of an inch wide and turn each piece. Put back in oven and bake a little longer. When cold put away in tin box.
Two pounds of soup fat rendered a day or two before using, three pints of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one teaspoon of baking-powder, two teaspoons of vanilla, flour. Knead well, add enough beer to be able to roll. Let it stand two hours.
Roll, cut in long strips three inches wide. Fill with the following: One and one-half cups of brown sugar, two tablespoons of honey, two pounds of walnuts chopped fine, one pound of stewed prunes chopped fine, two cups of sponge cake crumbs, juice of one lemon, spices to taste, few raisins and currants, and a little citron chopped fine; add a little wine, a little chicken schmalz; heat a few minutes. You may use up remnants of jellies, jams, marmalades, etc. Put plenty of filling in centre of strips, fold over, with a round stick (use a wooden spoon), press the dough firmly three inches apart, then with a knife cut them apart. They will be the shape of the fig bars you buy. Grease the pan and the top of cakes, and bake in moderate oven. They will keep—the longer the better.
Almond macaroons, No. 1Edit
Blanch half a pound of almonds, pound in mortar to a smooth paste, add one pound of pulverized sugar and the beaten whites of four eggs, and work the paste well together with the back of a spoon. Dip your hands in water and roll the mixture into balls the size of a hickory nut and lay on buttered or waxed paper an inch apart. When done, dip your hands in water and pass gently over the macaroons, making the surface smooth and shiny. Set in a cool oven three-quarters of an hour.
Almond macaroons, No. 2Edit
Prepare the almonds by blanching them in boiling water. Strip them of the skins and lay them on a clean towel to dry. Grate or pound one-half pound of almonds, beat the whites of five eggs to a stiff, very stiff froth; stir in gradually three-quarters of a pound of pulverized sugar (use confectioner's sugar if you can get it), and then add the pounded almonds, to which add a tablespoon of rosewater or a teaspoon of essence of bitter almonds. Line a broad baking-pan with buttered or waxed paper and drop upon this half a teaspoon of the mixture at a time, allowing room enough to prevent their running together. Sift powdered sugar over them and bake in a quick oven to a delicate brown. If the mixture has been well beaten they will not run. Try one on a piece of paper before you venture to bake them all. If it runs add a little more sugar.
Almond macaroons with figsEdit
Beat stiff the whites of three eggs, add one-half pound of sugar, and one-half pound of finely cut figs, one-half pound of either blanched almonds cut into long slices, or cut up walnuts. Heat a large pan, pass ironing-wax over surface, lay in waxed paper, and drop spoonfuls of mixture on paper, same distance apart. Bake very slowly in very moderate oven. Remove and let cool; then take paper out with the macaroons, turn over and place hot cloths on wrong; side, when cakes will drop off.
Take one-half glass of fat, two eggs, four cups of flour, two teaspoons of baking-powder, one cup of water, one-half cup of sugar; knead lightly, and roll out not too thin. Two cups of sugar, mix with two teaspoons of cinnamon; one-half pound of grated almonds, one-half pound of small raisins (washed). Reserve one-half of the sugar and cinnamon, the nuts and raisins; brush the dough with melted fat and sprinkle with almonds and sugar. Put a little of the almond and raisin mixture around the edge and roll around twice. Cut in small pieces, brush every piece with fat, and roll in the sugar and almonds which has been reserved for this purpose. Place in greased pan and bake in hot oven.
Grind two cups of almonds and reserve one-quarter cup each of sugar and nuts, and an egg yolk for decorating. Cream one cup of butter, add three-fourths cup of sugar, then two whole eggs, almonds and two cups of flour. Roll thin and cut in strips or squares, with fluted cookie cutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and bake in medium oven.
Sift one cup of flour and one teaspoon of salt together. Chop in one tablespoon of butter, and add milk to make a very stiff dough; chop thoroughly and knead until smooth; make into small balls and roll each one into a thin wafer. Place in shallow greased and floured pans and bake in a hot oven until they puff and are brown.
Take an equal quantity of flour, sugar and butter, and mix it well by rubbing with the hollow of the hands until small grains are formed. Then add one cup of poppy seed, two eggs, and enough Rhine wine to hold the dough together. Roll out the dough on a well-floured board, about half a finger in thickness, cut into any shape desired.
Beat three-quarters of a pound of butter and a pound of sugar to a cream; add three eggs, one saltspoon of salt, a gill of caraway seeds and a teaspoon of powdered mace, stirring all well together to a cream; then pour in a cup of sour milk in which a level teaspoon of baking-soda is stirred.
Hold the cup over the mixing bowl while stirring in the soda, as it will foam over the cup. Last of all stir in enough sifted flour to make a light dough, stiff enough to roll thin. Roll on a pastry board well dusted with flour. Cut in round shapes and place in baking-tins well rubbed with flour.
Sprinkle a little sugar over the cookies and bake them in a moderate oven till a light brown. When cool, carefully lift the cookies from the pans with a pancake turner.
Take one-half cup of butter and one cup and a half of sugar, and rub to a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of citron, cut up very fine, one teaspoon of allspice and one of cloves. Sift one heaping teaspoon of baking-powder into enough flour to thicken. Make stiffer than ordinary cup cake dough; flavor to suit taste, and drop on large tins with a teaspoon. Grease the pans, and bake in a quick oven. The best plan is to try one on a plate. If the dough runs too much add more flour.
Take one cup of butter, one cup of sugar, one cup of molasses, half a cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger, and flour enough to make a dough stiff enough to roll out thin. Shape with cutter and bake in quick oven.
Take the yolks of five eggs, one-half pound of sugar, one tablespoon of water, vanilla, one-half pound of flour, one teaspoon of baking-powder, one-half of five cents worth anise seeds, and the beaten whites of the eggs. Butter square tins and bake. When cooled cut in strips one inch wide and toast on both sides.
Hurry ups (oatmeal)Edit
Sift one cup of flour with two teaspoons of baking-powder, one teaspoon of salt, add one cup of rolled oats, one tablespoon of sugar and two tablespoons of melted butter, mix with one-half cup of milk.
Drop by teaspoons onto a greased pan, press well into each two or three raisins, or a split date and bake for twenty minutes in a hot oven. Can be served with butter, honey, or maple sugar.
Pecan, walnut, or hickory nut macaroonsEdit
Take one cup of pulverized sugar, and one cup of finely-pounded nut meats, the unbeaten whites of two eggs, two heaping teaspoons of flour, and one scant teaspoon of baking-powder. Mix these ingredients together and drop from a teaspoon which, you have previously dipped in cold water, upon buttered paper. Do not put them too near each other, for they always spread a great deal. Bake about fifteen minutes.
Stone thirty dates; chop them fine. Cut one-half pound of almonds lengthwise in slices, but do not blanch them. Beat the whites of two eggs until foamy, add one cup of powdered sugar, and beat until stiff; add the dates, then the almonds, and mix very thoroughly. Drop mixture with teaspoon in small piles on tins, one-half inch apart. Bake thirty minutes in a very slow oven or until dry. They are done when they leave the pan readily.
Blanch two cups of almonds and dry them overnight. Grind very fine, add one-half cup of sugar and enough butter to knead into a very stiff paste. Roll very thin, cut in small rounds, place in baking-tin in moderate oven. When done, roll in grated almonds and powdered sugar.
Beat the white of one egg; add one-half cup of sugar with a flavoring of vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a well-greased baking-pan, inverted, and bake for about ten or twelve minutes in a slow oven. Remove from pan when cookies are cold.
Cornflake cocoanut kissesEdit
Mix the whites of two eggs, beaten stiff, with one-half cup of sugar, add one-half cup of shredded cocoanut, fold in two cups of corn flakes, a pinch of salt, one-half teaspoon of vanilla. Make and bake same as kisses above.
Beat whites of three eggs to a snow, add three-fourths cup of powdered sugar, one cup of ground sweet chocolate, one cup of walnuts chopped, three tablespoons of flour. Drop by teaspoonful on greased baking-tin. Bake in slow oven.
Baseler loekerlein (honey cakes)Edit
Take half a pound of strained honey, half a pound of sifted powdered sugar, half a pound of almonds (cut in half lengthwise), half a pound of finest flour, one ounce of citron (cut or chopped extremely fine), peel of a lemon, a little grated nutmeg, also a pinch of ground cloves and a wineglass of brandy. Set the honey and sugar over the fire together, put in the almonds, stir all up thoroughly. Next put in the spices and work into a dough. Put away in a cold place for a week, then roll about as thick as a finger. Bake in a quick oven and cut into strips with a sharp knife after they are baked (do this while hot), cut three inches long and two inches wide.
Honey cakes, No. 1Edit
One pound of real honey, not jar; one cup of granulated sugar, four eggs, one tablespoon of allspice, three tablespoons of salad-oil, four cups of flour, well sifted; three teaspoons of baking-powder. Warm up or heat honey, not hot, just warm. Rub yolks well with sugar, beat whites to a froth, then mix ingredients, add flour and bake in moderate oven for one hour.
Honey cakes, No. 2Edit
Three eggs, not separated, beaten with one cup of sugar, one cup of honey, one cup of blanched almonds chopped finely, one teaspoon each of allspice, cloves, and cinnamon, one cup of chocolate and flour enough to make a thick batter; one teaspoon of baking-soda. Spread very thin on square, buttered pans, bake in a hot oven, and when done, spread with a white icing, cut into squares, and put a half blanched almond in the centre of each square.
This recipe is one that is used in Palestine. It makes a honey cake not nearly as rich as those in the foregoing recipes for honey cakes, but will very nicely take the place of a sweet cracker to serve with tea.
Take three cups of sifted flour, one-quarter teaspoon of salt, add three eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind and juice of one-half lemon and three tablespoons of honey, mix all ingredients well. Roll on board to one-fourth inch in thickness and cut with form. Brush with white of egg or honey diluted with water. On each cake put an almond or walnut. Bake in moderate oven from fifteen to twenty minutes.
Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of citron shredded, one-eighth pound of shelled walnuts (broken), one and one-half cups of flour, one teaspoon of baking-powder, two teaspoons of cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans with well-floured hands, have about one and one-half inches thick. Bake in very moderate oven. When baked, cut in squares and spread with icing. Set in a cool stove or the sun to dry.
It is best to let these cakes and all honey cakes stand a week before using.
Heat one cup of molasses, mix it with two cups of brown sugar and three eggs, reserving one white for the icing; add one level teaspoon of baking-soda that has been dissolved in a little milk, then put in alternately a little flour and a cup of milk; now add one tablespoon of mixed spices, half cup of brandy, one small cup each of chopped nuts and citron, and lastly, flour enough to make a stiff batter. Place in shallow pans and bake slowly. When done, cover with icing and cut in squares or strips.
Icing for Lebkuchen.—One cup of powdered sugar added to the beaten white of one egg; flavor with one teaspoon of brandy or lemon juice.