Monday, January 16, 2012

ButterBarches

Dissolve one cake of compressed yeast in one-half cup of lukewarm milk, add a teaspoon of salt, and a tablespoon of sugar and let it rise. Then make a soft dough of eight cups of sifted flour and as much milk as is required to work it, about two cups; add the yeast, one-half cup of sugar, four tablespoons of butter dissolved in the warm milk, the grated peel of a lemon, two or three dozen raisins seeded, and two eggs well beaten. Work this dough perfectly smooth with the palm of your hand, adding more flour if necessary.

It is hardly possible to tell the exact amount of flour to use; experience will teach you when you have added enough. Different brands of flour vary, some being drier than others. Work the dough as directed, set it aside covered until it is double the bulk of the original piece of dough. Then work again and divide the dough into two parts, and divide each of the pieces of dough into three parts. Work the six pieces of dough thoroughly and then roll each piece into a long strand; three of which are to be longer than the other three. Braid the three long strands into one braid (should be thicker in the centre than at the end), and braid the shorter strands into one braid and lay it on, top of the long braid, pressing the ends together.

Butter a long baking-pan, lift the barches into the pan and set in a warm place to rise again for about one-half hour. Then brush the top with beaten egg and sprinkle poppy seed all over the top. Bake in a moderate oven one hour.

Monday, March 1, 2010

Bohemian Potato Puff

Pare, wash and boil potatoes until soft enough to mash well. Drain off nearly all the water, leaving just a little; add one teaspoon of salt and return to the stove. It is better to boil the potatoes in salt water and add more salt if necessary after mashing. Sift one-half cup of flour into the potatoes after returning to the fire and keep covered closely for about five minutes. Then remove from the stove and mash them as hard as you can, so as not to have any lumps. They must be of the consistency of dough and smooth as velvet. Now put about two tablespoons of drippings or goose-fat in a spider, chop up some onions very fine and heat them until they become a light-brown, take a tablespoon and dip it in the hot fat and then cut a spoonful of the potato dough with the same spoon and put it in the spider, and so on until you have used all.

Be careful to dip your spoon in the hot fat every time you cut a puff. Let them brown slightly.

Sunday, February 28, 2010

Jewish Potato Salad

Boil ten potatoes (small, round ones preferred) in their skins. When done, peel them while, still hot and slice in thin, round slices. Spread over the potatoes one onion, sliced fine, and sprinkle generously with salt and pepper, add one tablespoon of mustard seed, one-half tablespoon of celery seed, and one-half tablespoon of sugar.

Beat one egg until light, pour two tablespoons of goose or chicken fat, melted, over the eggs, stir well, add one-half cup of vinegar, pour over the seasoned potatoes: then add one-quarter cup of hot water and if necessary, add a little more vinegar, salt or pepper. One or two chopped hard-boiled eggs added improves the salad. Line a salad bowl with lettuce leaves, pour in the salad and decorate the top with grated hard-boiled eggs.

Melted butter may be used if for a milk meal or heated olive oil for a parve salad in place of the melted fat.

Wednesday, February 24, 2010

Chicken Fricassee

Take a chicken, cut off the wings, legs and neck. Separate the breast from the chicken, leaving it whole. Cut the back into two pieces. Prepare a mixture of salt, ginger and a little pepper in a saucer and dust each piece of chicken with this mixture.

When you are ready to cook the chicken, take all the particles of fat you have removed from it and lay in the bottom of the kettle, also a small onion, cut up, some parsley root and celery. Lay the chicken upon this, breast first, then the leg and so on. Cover up tight and let it stew slowly on the back of the stove (or over a low gas flame), adding hot water when necessary.

Just before serving chop up some parsley, fine, and rub a teaspoon of flour in a little cold water, and add. Let it boil up once. Shake the kettle back and forth to prevent becoming lumpy. The parsley root and celery may be omitted if so desired.

Duck can be prepared in this manner.

Monday, February 22, 2010

Herring Salad

HERRING SALAD, No. 1

Soak four herrings in cold water overnight, and then rinse several times in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel two apples, and cut in dice. Mix with herring, then add one-half cup of coarsely chopped almonds and one onion chopped fine. Remove the milsner or soft egg from the inside of herring, and mash perfectly smooth. Add one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix well, and then pour over herring, stirring with a fork to prevent mashing. Set in ice-box until ready to serve. Put sliced lemons on top. Herring can be left whole, dressing made and poured over whole herrings.

HERRING SALAD, No. 2

Soak three nice herrings in cold water three hours. Then remove the head and tail and bones. With a scissors cut in pieces as small as dice, add one-half cup of English walnuts cut fine, one tablespoon of boiled beets cut fine, two tablespoons of capers, one large apple cut in small pieces and one dill pickle cut up. Then take the soft egg (milchner) and mix with two cups of white vinegar until soft, add one teaspoon of sugar, three cloves and allspice and pour the sauce over the ingredients. The sauce should not be too thick. Mix all well together, and serve a
spoonful on a lettuce leaf for each person.

This salad will keep for weeks.

Sunday, February 21, 2010

Gewetsh (Servian)

Brown one large onion in a tablespoon of fat, add one teaspoon of paprika and two pounds of neck or shoulder of lamb, cook one hour; have ready one pound of rice that has been boiled for twenty minutes. Take a twelve inch pudding dish, grease, place a layer of sliced tomatoes on bottom of pan, then half the rice, half the meat, two sliced green peppers, sprinkle a little salt and pour part of gravy over this; place another layer of tomatoes, rice, meat, with two sliced peppers and tomatoes on top, salt, and pour remainder of gravy, put lumps of fat here and there; bake in hot oven three-quarters of an hour. Use plenty of gravy and fat for this dish or else it will be too dry. Six large tomatoes are required.

Saturday, February 20, 2010

Roast Beef

ROAST BEEF, No. 1

Take prime rib roast. Cut up a small onion, a celery root and part of a carrot into rather small pieces and add to these two or three sprigs of parsley and one bay leaf. Sprinkle these over the bottom of the dripping-pan and place your roast on this bed. The oven should be very hot when the roast is first put in, but when the roast is browned sufficiently to retain its juices, moderate the heat and roast more slowly until the meat is done. Do not season until the roast is browned, and then add salt and pepper. Enough juice and fat will drop from the roast to give the necessary broth for basting. Baste frequently and turn occasionally, being very careful, however, not to stick a fork into the roast.

ROAST BEEF, No. 2

Season meat with salt and paprika. Dredge with flour. Place on rack in dripping-pan with two or three tablespoons fat, in hot oven, to brown quickly. Reduce heat and baste every ten minutes with the fat that has fried out. When meat is about half done, turn it over, dredge with flour, finish browning. If necessary, add a small quantity of water.

Allow fifteen to twenty minutes for each pound of meat. Three pounds is the smallest roast practicable.

ROAST BEEF (RUSSIAN STYLE)

Place a piece of cross-rib or shoulder weighing three pounds in roasting-pan, slice some onions over it, season with salt and pepper, add some water and let it cook well. Then peel a few potatoes and put them under the meat. When the meat becomes brown, turn it and cook until it browns on the other side.