Jewish Recipes – Pudding Recipes

MILLET, ARROWROOT, GROUND RICE, RICE, TAPIOCA, AND SAGO PUDDINGS.

Jewish Recipes

Puddings of this sort are so similar and simple, that it is only
necessary to give one receipt, which will serve as a guide for
all;–they are all made with milk, all require to be thoroughly done,
all require to be mixed with eggs and sweetened with sugar, and
are good either boiled or baked. The cook must use her judgment in
adopting the quantities to the size of the pudding required, and the
taste of the family she serves.

Jewish Recipes

Diabetic Recipes

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Chocolate Recipes – Chocolate Candy Recipes

CHOCOLATE COCOANUT CAKES

2/3 a cup of granulated sugar,
1/4 a cup scant measure of water,
One cup, less one tablespoonful, of glucose,
1/2 a pound of dessicated cocoanut,
1/2 a pound or Baker’s “Dot” Chocolate.

Heat the sugar, water and glucose to the boiling point, add the cocoanut
and stir constantly while cooking to the soft ball degree, or, until a
little of the candy dropped on a cold marble may be rolled into a ball.
Drop, by small teaspoonfuls, onto a marble or waxed paper, to make
small, thick, rather uneven rounds. When cold coat with “Dot” Chocolate
melted over hot water and cooled properly. These cakes are very easily
coated.

Fish Recipes

Dessert Recipes

PEACH ICE-CREAM. NELL LINSLEY.

One pint new milk, one pint sweet cream, one cup sugar, one quart

peach pulp (peeled ripe or canned peaches, and put through the

colander). Let cream and milk come to a boil; add sugar, and cool;

add peach pulp, and freeze.

Bill Austin

Jewish Recipes – Paste – Pastry Recipes – Recipes for Pastries

PLAIN PUFF PASTE.

Jewish Recipes

Mix a pound of flour into a stiff paste with a little water, first
having rubbed into it about two ounces of butter, then roll it out;
add by degrees the remainder of the butter (there should be altogether
half a pound of butter), fold the paste and roll about two or three
times.

Jewish Recipes

Diabetic Recipes

The Complexion and Cosmetics

AN EMOLLIENT PASTE.

Jewish Recipes

Blanch half a pound of sweet almonds, and two ounces of bitter
almonds, and pound them in a mortar, then make them into a paste with
rose water; this paste is a fine emollient.

Jewish Recipes

Chili Recipes

Vegetable Recipes – Recipes for Vegetables

ITALIAN CABBAGE

1 Cabbage—2d.

1 oz. Butter—1d.

2 oz. Dry Cheese

1 spoonful Flour

Pepper and Salt—1d.

Total Cost—4d.

Time—15 Minutes.

Boil the cabbage by directions given, strain away the water and press it very dry. Put the butter into a saucepan, and when it is dissolved, chop up the cabbage and put a layer at the bottom of the saucepan. Sprinkle over some grated cheese, pepper, and salt, then more cabbage and cheese, until all are used up. Simmer gently for fifteen minutes, slip it on to a hot dish, and serve.

Seafood Recipes

Jewish Recipes – Fish Recipes – Recipes for Fish

WATER SOUCHY.

Jewish Recipes

Take a portion of the fish intended to be dressed, and stew it down
with three pints of water, parsley roots, and chopped parsley, and
then pulp them through a sieve, then add the rest of the fish, with
pepper, salt, and seasoning; and serve in a deep dish.

Jewish Recipes

Cake Recipes