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By

Instructor in Cooking and Home Science

1600 RECIPES ACCORDING TO THE JEWISH DIETARY LAWS WITH the RULES for KASHERING

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THE FAVORITE RECIPES OF
AMERICA, AUSTRIA, GERMANY,
RUSSIA, FRANCE, POLAND,
ROMANIA, Etc., Etc.

1919

It is with pleasure, and justifiable pride, that the Publishers announce the release of The International Jewish Cook Book, which, "if we may say so," is the best and most comprehensive kosher cookbook ever published in this country. It directly follows the "Aunt Babette Cook Book," which has enjoyed unwavering popularity for over a generation and is no longer in print. The International Jewish Cook Book is, however, significantly better than the older edition. It is much larger, and the recipes are strictly prepared according to Jewish dietary laws.

The author and compiler, Mrs. Florence K. Greenbaum, is an expert in household efficiency, a skilled Jewish cook, and has a solid grasp of the science behind food combinations. She graduated from Hunter College in New York City, where she focused on diet and food chemistry. She was an instructor in Cooking and Domestic Science at the Young Women's Hebrew Association of New York, and is currently an instructor and lecturer for the Association of Jewish Home Makers and the Central Jewish Institute, both supported by the Bureau of Jewish Education (Kehillah).

Mrs. Greenbaum understands the challenges faced by homemakers from years of personal experience, and she also knows how to save money. Many of these recipes have been used in her household for three generations and are still used daily in her home. There’s no one better qualified to write a Jewish Cookbook than she.

Suggestions and extra recipes for future editions of the book are welcome from

THE PUBLISHERS. New York, February 1918.

In putting together these recipes, we made sure to consider the ingredients available in the Jewish kitchen, along with the importance of being economical and practical.

The goal has been to highlight dishes that are distinctly Jewish—those cherished recipes passed down through generations by Jewish homemakers (for Sabbath, Passover, etc.). However, the book also features many other recipes, as Jewish cooks are eager to learn from their neighbors. You will find beloved recipes from Germany, Hungary, Austria, France, Russia, Poland, Romania, and more; as well as hundreds of recipes used in American households. In fact, the book includes recipes of all kinds that appeal to Jewish tastes, which Jewish homemakers have adapted to fit dietary laws, making this cookbook truly International.

The presentation is clear and straightforward, and if the instructions are followed closely, success is guaranteed for the new housewife. The book is designed to help her prepare healthy, appealing meals; to serve everything from simple snacks to elaborate dinners—from appetizers to desserts—while adhering to dietary guidelines. At the same time, the book also provides plenty of useful tips and ideas for even the most skilled cook.

In this book, you'll also find instructions for creating meat substitutes and various cost-saving tips that have been included to address today's needs.

The Jewish housewife has a well-deserved reputation for being a great cook; she’s actually quite famous for her flavorful and diverse dishes. Her skill comes more from her creativity in combining ingredients than from a different cooking method. The cuts of meat she has traditionally used are the same ones that modern chefs are now recommending. Using vegetables with just the right amount of meat for flavor, like in the Shabbos Shalet, is currently being highly praised.

While not every woman is naturally a great cook, she can easily learn the basic principles of cooking, namely:

1. The heat from coal, charcoal, wood, gas, or electricity is used as a way to toast, broil, or roast.

2. That heat from water is used as a way to boil, simmer, stew, or steam.

3. That heat from fat is used as a way to deep fry food.

4. The heat from hot surfaces is used in pan-broiling, sautéing, baking, braising, or pot-roasting.

The cooking time for different items depends on their size and weight—and this is where the skill of the home cook comes in. She needs to know how to maintain the right fire temperature and how to handle the range or stove.

In planning meals, try to avoid repetition; don't have the same foods on the same days each week. Experiment with new and unfamiliar dishes for variety. Focus on garnishing to make the dishes appealing to both the eye and the taste buds.

The recipes in this book are designed for a family of five, but sometimes desserts, puddings, and vegetables can be used for two meals. Cakes stay fresh for several days.

Do not view the use of eggs, milk, and cream as a luxury when needed for certain desserts or vegetable sauces, as their inclusion enhances the actual nutritional value of the dish.

As a rule, a typical Jewish dish has a high amount of fat that, when mixed with grains or vegetables, fruits, nuts, sugar, or honey, creates a meal that provides all the nutrition needed for a balanced diet. Many of these dishes, when paired with meat, only need a small amount of it.

Wherever fat is needed, melted fat or drippings should be used. In many dishes that require fat for frying, any good vegetable oils or butter alternatives work just as well. These alternatives can also replace butter or fat when they are needed as an ingredient in the dish. In these instances, you should use less fat and add more salt. It's a good idea to follow the instructions on the containers of these substitutes.

It is understood that all meats should be made kosher.

Before making any dish, gather all your materials and make sure you have all the ingredients ready.

In the religious and dietary laws of the Jewish people, the term "kasher" refers to the preparation of meat and poultry, meaning "to make fit" or "proper" for eating.

1. To make meat "suitable" for eating, the animal has to be killed and prepared according to Jewish slaughter methods, and it must be bought from a Jewish butcher.

2. The meat should be placed in a pan specifically set aside for this purpose, fully covered with cold water, and left to soak for half an hour. Before taking the meat out of the water, every trace of blood must be rinsed off. It should then be placed on a salting board (a smooth wooden board), angled slightly, or on a board with lots of holes in it, allowing the blood to drain freely. The meat should then be generously sprinkled with salt on all sides and left in the salt for an hour. After that, it should be removed, held over a sink or pan, and thoroughly rinsed with cold water three times to wash off all the salt. Meat that has been left unsoaked and unsalted for three days or more can only be used for broiling over coals; it cannot be cooked in any other way.

The tips of the hooves and the claws of poultry need to be trimmed before the feet are kashered.

Bones with no meat or fat on them should be soaked separately, and during the salting process, they shouldn't be put near the meat.

3. The liver needs to be prepared separately from the meat. It must be cut open in both directions, rinsed in cold water, and grilled over the fire, and salted while it cooks. It should be seared on all sides. After that, water should be poured over it to wash away the blood. It can then be used in any way since the heat has released the blood. Small steaks and chops can be kashered the same way.

4. The heart needs to be sliced open lengthwise, and the tip taken off before soaking it, so the blood can drain out. The lungs should also be cut open before soaking. The milt must have its veins taken out.

5. The head and feet can be kashered with the hair or skin still attached. However, the head should be opened up, the brain removed, and kashered separately.

6. To kasher suet or fat for clarifying, take off the skin and follow the same steps as you would with meat.

7. Joints from the hindquarters must not be used until they have been "porged," meaning that all blood vessels, forbidden fat, and prohibited sinew have been removed. In New York City, no hindquarter meat is consumed by orthodox Jews.

8. All poultry must be gutted, and the insides taken out before placing it in water.

Cut off the head and slice the skin along the neck; locate the vein that runs between the tendons and follow it as far back as you can; at the back of the neck, it splits into two branches, and these need to be taken out.

Cut off the tips of the wings and claws. Start like you would with meat, first cutting open the heart and liver. Eggs found inside the poultry, whether they have shells or not, should be soaked, and when salted, they must be positioned so that the blood from the meat doesn't flow onto them. These eggs can't be eaten with dairy products.

In running a kosher kitchen, it's important to avoid mixing meat and dairy, or meat and butter in the same meal.

The utensils used for cooking and serving meat dishes can't be used for milk dishes. They should never be mixed.

Only soaps and scouring powders that don’t contain any animal fat are allowed for washing utensils. Kosher soap, made following the instructions for making hard soap, can be used for washing meat dishes and utensils.

To align with both the spirit and the rules of the dietary laws, strict cleanliness should always be maintained in the storing, handling, and serving of food.

It’s really important to keep your hands clean, your flours and cereals clean, your fridge clean, and your pots and pans clean.

For starting off dinner and boosting the appetite, canapés are really effective. They can be served hot or cold and can be made with anything suitable for sandwich filling. The base bread should be a couple of days old and can be toasted or prepared like croutons. The best method is to lightly butter it, then place it in a hot oven to lightly brown, or fry it in hot oil.

The bread should be cut into rectangles, diamonds, rounds, or with a cutter that has a wavy edge. While the toast is still hot, spread it with the prepared mixture and serve it on a small plate with sprigs of watercress or lemon wedges as a garnish.

Another way is to cut the bread into thin strips, stack them in a log-cabin style, and top the center with a stuffed olive. For cheese canapés, generously sprinkle the toast with grated cheese, seasoned well with salt and pepper. Place it in a hot oven until the cheese melts and serve immediately.

Toast lightly diamond-shaped slices of stale bread and spread with a sardine mixture made as follows: Skin and bone six sardines, put them in a bowl and mash them to a paste with a silver spoon. Add two tablespoons of lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two teaspoons of chopped parsley, and four tablespoons of creamed butter. Garnish with a border of finely chopped hard-boiled egg whites, and on top, sprinkle shredded olives.

Take the roe of any fish, remove the skin, and salt it; set aside overnight. The next day, break apart the roe, pour boiling water over it, and stir; when the roe turns white, pour off the water and let it drain. Then put it in a pan with two tablespoons of oil, and add salt, pepper, and a little vinegar, mixing well. Let it sit for a few days before using.

This caviar can be used in place of Russian caviar in any recipe, or you can find domestic caviar in some stores.

Cut the bread into slices about a quarter of an inch thick and two inches square (or round), and after toasting, spread a teaspoon of ice-cold caviar on each slice. Mix a teaspoon of chopped onion with a teaspoon of chopped parsley; spread the mixture over the caviar and serve with lemon wedges.

Cut the bread into small pieces like you would for caviar canapés and spread anchovy paste on top. Chop the yolks and whites of hard-boiled eggs separately and arrange them on the canapés, cutting them into quarters. Place anchovies that have been split in half lengthwise on the canapés, using the yolks and whites in alternating quarters.

For each person, take a thin slice of toast spread with anchovy paste. On top of this, place a whole egg that has been boiled for four minutes, so it can be peeled intact and the yolk remains soft. Surround the toast with tomato sauce.

Chop one yellow onion very finely, add four tablespoons of melted chicken fat, and salt to taste. Serve on slices of rye bread. If you want, you can mix a finely chopped hard-boiled egg with the onions.

Cook the brains, let them cool, and add salt; mix with chopped onions, the juice of one and a half lemons, and olive oil. Serve on lettuce leaves.

Pit black olives, slice them very thin, and prepare them as a brain appetizer; mix well with a fork.

Chicken liver pâté, No. 1

Wash several chicken livers thoroughly, then let them simmer until tender in some strong soup stock. Add sliced mushrooms, minced onion, and a bit of pepper and salt. Once fully cooked, mince everything finely or pound it in a mortar. Next, return it to the saucepan and mix it well with enough egg yolks to keep it fairly moist. Warm it over the fire, stirring frequently until the mixture thickens, making sure it doesn't burn.

It should be served on slices of toast on a hot plate, topped with parsley.

Take as many chicken livers and gizzards as you have on hand; add three tablespoons of chicken or goose fat, a finely chopped onion, one tablespoon of strong sauce, and salt and white pepper to taste. Boil the livers until fully cooked and drain; once cooled, blend to a smooth paste. Take some of the fat and chopped onion and simmer them together slowly for ten minutes. Strain through a thin muslin bag, pressing it tightly, then pour into a bowl and mix with the seasoning; work everything together for a long time, then grease a bowl or cups and press this mixture into them; when soft, cut the gizzards into pieces and layer them between the mixture. You can season this however you like or to your taste.

CHICKEN LIVER PÂTÉ, No. 2

Take a quarter pound of chicken livers that have been boiled until soft; drain them and push them through a grater. Add a quarter cup of fresh mushrooms that have been sautéed for three minutes in two tablespoons of chicken fat, chop these, then mix them until smooth with the liver, adding the fat from frying the mushrooms to moisten it. Season with salt, pepper, paprika, and a bit of onion and lemon juice. Spread this mixture on slices of rye bread. Garnish the plate with a red radish or sprigs of parsley.

Soak the herring for a few hours, then wash and clean it, bone it, and chop it. For one herring, use one onion, one sour apple, and a slice of white bread soaked in vinegar; chop all these ingredients. Add one teaspoon of oil, and a little cinnamon and pepper. Place it on a platter in the shape of a herring, with the head at the top and the tail at the bottom of the dish. Finally, sprinkle the chopped egg white from a hard-boiled egg over the fish, followed by the chopped yolk.

Take mashed cream cheese—add butter, cream, and a little paprika. You can chop green peppers, almonds, or olives into this mixture, or add some onion juice. Roll into small balls and serve on lettuce leaves. This is also great for sandwiches.

Boil the eggs until they're hard. Cut a slice off the end so the egg can stand up straight. Dip the egg in French dressing, then use a pastry bag to put sardine butter on top of the egg. Have small squares of toasted bread ready, spread with a thin layer of sardine butter, to hold the eggs. You can also use caviar mixed with finely chopped onion, pepper, and lemon juice instead of sardine butter, but you need to use mayonnaise over the caviar.

Take six hard-boiled eggs, cut them in half lengthwise, remove the yolks and add to the same bowl: one dessert spoon of melted butter, Cayenne pepper, salt, and chopped parsley. Mash this mixture very finely and refill the egg whites, then place them on a platter.

*Sauce.*—One tablespoon of butter, one tablespoon of flour, a pinch of Cayenne pepper, salt, and one pint of milk. Stir this mixture constantly until it thickens; beat the yolk of one egg and pour the hot gravy over it. Garnish with chopped parsley and serve it hot. You can add sherry wine if you like.

Take small yellow tomatoes, scoop out the insides and fill them with caviar.
Serve on lettuce or watercress.

Take enough slices of lightly toasted bread for the number of people you’re serving, several large, firm tomatoes sliced, one green pepper, and some cheese. Put a slice of tomato on each piece of toast, then season with salt, pepper, and a little butter. Arrange several long, curly strips of pepper around the tomato, and top with a thin slice of cheese. Bake in the oven until the cheese melts. Serve hot.

Boil about six pieces of celery root. Once they're soft, peel and mash them up. Season with salt, pepper, a bit of onion powder, a teaspoon of homemade mustard, and plenty of mayonnaise. Shape into pyramids, add mayonnaise on top, and then either a bit of well-seasoned caviar or some anchovy butter piped from a pastry bag on top of that. Serve on a slice of beet and a lettuce leaf.

Take a quarter pound of salted anchovies and soak them in water overnight. The next morning, remove the bones, put them in a cloth, and press until dry; chop them very finely, almost into a paste. Take half a pound of unsalted butter, whip it until it’s creamy, and mix in the anchovies. Serve it on toasted crackers or bread. Sprinkle with grated yellow and white parts of hard-boiled eggs.

Hard boil the eggs, drop them into cold water, remove the shells, and cut each in half lengthwise. Turn the yolks into a bowl. Carefully place the whites together in pairs, and mash the yolks with the back of a spoon. For every six yolks in the bowl, add one tablespoon of melted butter, half a teaspoon of prepared mustard, one teaspoon of salt, and a dash of cayenne pepper. Mix these together thoroughly with the yolks. Make little balls of this mixture the size of the yolks and fit one ball into each pair of whites.

Mix one package of cream cheese with one cup of chopped nuts, one teaspoon of chopped parsley, two tablespoons of whipped cream, salt, and red pepper. Roll into balls and serve cold, garnished with parsley and chopped nuts.

Cut the grapefruit in half, crosswise, and scoop out the flesh, discarding the white inner skin and seeds. Clean the shells; use a sharp knife to cut the edges into scallops and place them in cold water. Set the pulp on ice. When it’s time to serve, put a teaspoon of crushed ice at the bottom of each shell; fill it with the pulp, mixed well with powdered sugar and a little sherry, if you want; and top each one with a maraschino cherry or a piece of bright-colored jelly in the center. Add paper doilies or surround them with bits of asparagus fern.

Fill the glass with alternating layers of sliced oranges and coconut; sprinkle with powdered sugar and place a maraschino cherry on top of each.

Fill the glasses with sliced peaches; cover with orange or lemon juice; sweeten to taste; add a little shaved ice and serve.

Apricot and cherry cocktails can be made in the same way.

Mash a pint of ripe, red currants; strain them through cheesecloth; pour the juice over a pint of red raspberries and set it on ice to chill. When you're ready to serve, sweeten to taste and pour into the glasses, adding one teaspoon of powdered sugar on top of each.

Take equal amounts of banana and fresh or canned pineapple; chop them into small cubes and drizzle with lemon or pineapple juice. Serve in glasses or orange peels placed on autumn leaves or sprigs of green fern.

Slice five or six big strawberries into each glass and squeeze the juice of an orange over them. When you're ready to serve, add one heaping teaspoon of powdered sugar and one tablespoon of shaved ice.

Cut the melon in half, remove the seeds, and chill it on ice for an hour before serving. When you're ready to serve, fill it with crushed ice and sprinkle with powdered sugar. Plan on one half of the melon for each person. It's very refreshing for summer lunches or dinners. For dinner, serve it before the soup.

Select medium-sized lemons; cut off the tip to make the lemon stand upright; cut the top off for a cover. Scoop out all the lemon pulp and place it in a bowl; put the shells in a bowl of cold water. For six lemons, use one can of boneless sardines, six anchovies, and two finely chopped green peppers. Moisten with lemon juice until damp; fill the shells after drying them; place a pimento on top; put the lemon cover back on; serve on a doily with horseradish and watercress.

Mix together two chopped hard-boiled eggs, one tablespoon of chopped canned red peppers, a pinch of salt, a tiny bit of mustard, and two tablespoons of grated American cheese with enough melted butter to make a paste; spread it over the rounds of fried bread and bake in a very hot oven for about three minutes. Serve on a folded napkin, garnished with watercress.

Shell and skin freshly roasted peanuts and then follow the same steps as you would for salting almonds.

Pour boiling water over the almonds; let them cool and then remove the skins; dry them thoroughly and roast in a hot oven, using half a tablespoon of butter or olive oil (preferably oil) for each cup of nuts, shaking them frequently. Once they're brown, sprinkle with salt and spread them out on paper to dry and cool.

A simpler way to prepare the nuts is to cook them over the fire using more olive oil. Since the oil can be saved and reused, this method isn't really wasteful.

Bread should be a day old and cut into thin, even slices. If you want fancy shapes, mold it before spreading with butter. Whip the butter and spread it evenly.

Mash the anchovies into a paste and combine with the same amount of pitted and finely chopped olives.

Two cups of chopped celery, two tablespoons of chopped walnuts, two tablespoons of chopped olives, and a quarter cup of mayonnaise. Spread it between slices of thin buttered bread.

Spread a slice of bread with any type of cold, shredded fish mixed with tartar sauce. Place a leaf of lettuce on top, followed by a slice of hard-boiled egg that’s been dipped in tartar sauce. Finish with another slice of buttered bread.

Take equal amounts of nuts and raisins; wet them with cream or grape juice and spread on thin slices of bread.

Season one cup of cottage cheese with salt and cayenne, then add one pimento finely chopped. Cut white and brown bread into finger lengths about one inch wide. Spread the cheese mixture on the bread and pair a slice of brown with a slice of white.

Cut thin rounds from rye bread. Spread with the following mixture: take one cream cheese, blend it until smooth, season to taste with salt and paprika, add one stalk of chopped celery, and one-fourth cup of chopped nuts. Spread on buttered bread and place a slice of stuffed olive on top, in the center of each piece of bread.

Put fresh lettuce leaves, washed and dried, between thin slices of bread. Spread with mayonnaise or boiled dressing.

Take either ripe or green olives; remove the pits; chop them up and mix thoroughly with mayonnaise dressing. Spread between slices of whole-wheat or graham bread.

Remove the skin and bones from the sardines. Mash them into a paste, adding an equal amount of chopped hard-boiled eggs, seasoned with salt, cayenne, and lemon juice or vinegar. Moisten with melted butter and spread between slices of bread.

Wash equal amounts of dates and figs; remove the pits from the dates; add blanched almonds equal to about one-fourth of the total amount; then grind the whole mixture in a food processor. Moisten it with orange juice and pack it tightly into baking powder tins. When you're ready to use it, dip the tin in hot water; remove the mixture; slice it, and place it between thin slices of buttered bread.

Remove the stems and finely chop the figs. Place them in a double boiler with a little water and cook until a paste forms. Add a few drops of lemon juice, then set it aside. When it's cool, spread it on thin slices of buttered bread.

Hard boil the eggs, then immediately put them in cold water. Once they’re cool, carefully remove the shells and cut the eggs in half lengthwise, spreading a little butter on them. Place one or two anchovies or pickled herring on one half of the egg and gently press the other half, which has the anchovies, on top. The egg should look whole. Now tie them lengthwise and crosswise with the thinnest, most colorful ribbons you can find.

One slice each of white and brown bread, cut thin and buttered, and spread with chestnuts that have been boiled until soft, peeled, and pushed through a sieve, then mixed with hard-boiled eggs into a paste and moistened with mayonnaise.

Flake one cup of salmon and mash it into a paste. Mix in mustard, salt, and cayenne. Spread it on the bread, top with a layer of thin cucumber slices, then add another piece of bread, press lightly, and arrange with parsley sprigs on the platter.

If you want a unique sandwich, spread butter on alternating slices of brown and white bread and stack them in a loaf. Cut the new loaf into slices, spread butter on them, and stack them so that when you cut this second loaf, the slices will have alternating white and brown layers. Make sure to press the slices tightly together before cutting.

The filling for the toasted cheese sandwiches needs a cup of soft, mild cheese, finely chopped, and mixed over the heat with a tablespoon of butter until the cheese melts. Add just enough milk to moisten, maybe around one-eighth of a cup, along with salt, mustard, and paprika to taste, and stir everything until it's creamy and smooth. Thinly butter slices of bread, generously spread the cheese mixture on one slice, top it with another slice, and set them aside until the filling cools and firms up. Then, toast the sandwiches on both sides and serve hot.

Slice as many pieces of bread from a round loaf as you have people to serve. Toast the slices and let them cool. On each slice, place three strips of pimentos (use canned pimentos), then add a cold poached egg on top. Finish with a teaspoon of mayonnaise on the egg and some sprigs of watercress around the toast.

Take one box of mustard sardines; remove the bones and mash them; mix in one tablespoon of tomato ketchup, one teaspoon of Worcestershire sauce, the juice of one lemon, a pinch of cayenne pepper, enough white pepper to cover the tip of a knife, two tablespoons of vinegar, and one tablespoon of olive oil. Mix everything well until it turns into a paste. Then spread it on thinly sliced bread to make sandwiches.

Take a piece of rye bread, cut out a circle (with a biscuit cutter), spread mustard on it; put some caviar in the center of the bread, add strips of smoked salmon around the caviar, and then place strips of pickle around the salmon.

Cut two slices of white bread and two slices of brown. Butter three slices and spread them with a thick paste made of very finely chopped hard-boiled egg mixed with mayonnaise. Stack the slices one on top of the other, alternating between brown and white, and place the unbuttered slice on top. Before serving, slice down as you would a layer cake.

Chop four eggs that have been boiled for fifteen minutes, add two tablespoons of chopped olives, season and moisten with olive oil and vinegar. Spread between thin slices of buttered bread.

Spread bread with thin slices of Neufchâtel cheese, then top with finely chopped olives mixed with mayonnaise dressing.

Take equal amounts of orange marmalade, pecan nuts, and cream cheese, mix them well, and then spread the mixture on thin slices of buttered bread.

Chop some cold roast or boiled chicken in a bowl, then mix in the gravy, adding a few hard-boiled eggs that have been ground into a powder. Combine everything into a soft paste. Next, cut thin slices of bread, spread the chicken mixture between the slices (you can add a little mustard if you want); then gently press the pieces together.

Grind chicken in a meat chopper. For each cup of chicken, add one tablespoon of mayonnaise and one tablespoon of chicken soup. Mix into a soft paste and place it in finger rolls.

Grind up tongue (the root works too) in a meat grinder; to a cup of ground tongue, add one teaspoon of mustard, one tablespoon of soup, and one teaspoon of mayonnaise. Mix into a smooth paste; spread on thinly sliced white bread.

Take either boiled or roasted goose (well-seasoned) and chop it in a bowl. Add one or two pickles, depending on how much you're making, or a teaspoon of ketchup. Spread thin slices of bread or fresh rolls with a light layer of goose fat, lightly salted, then add the minced goose and top it with another slice of bread that has been prepared.

May be prepared as described above, or slice the veal into thin pieces and spread with mustard.

Remove the crust from the bread (unless it’s super soft), and put thin slices of tongue and lettuce leaves between the slices.

Soups are nutritious and tasty and should be included in meals whenever possible. It’s a smart idea to always have some kind of vegetable or meat broth ready, as this makes preparing soup both simple and cost-effective. With milk available, cream soups can be easily made.

In making soup, slowly bring cold water in the soup pot with the meat and bones to a boil, and let it simmer for hours without ever boiling and always keeping it at a simmer. If you don't need clear soup, you can let it boil. You can add fresh and partially cooked bones, all kinds of meats, and various vegetables to the stock pot to enhance the flavor and nutrition of the soup.

One quart of cold water is used for every pound of meat in soup; for four quarts of water, add one medium-sized vegetable of each kind and a bouquet.

Make the soup in a tightly covered pot that is used only for this purpose. Remove any foam as soon as it shows up; after the soup has simmered for four or five hours, add vegetables and a bouquet.

Parsley wrapped around peppercorns, bay leaf, six cloves, and other herbs, except for sage, and tied together, creates what is called a bouquet and can be easily removed from the soup.

Root celery, parsley, onions, carrots, asparagus, and potatoes are the best vegetables to include in soup stock. Never use celery leaves for beef soup. You can use celery leaves in potato soup, but do so sparingly, along with chopped parsley leaves.

Vegetables, spices, and salt should always be added during the last hour of cooking. Strain into an earthen bowl and let it cool uncovered; this way, the stock is less likely to ferment.

A layer of fat forms on the stock when it's cold, which keeps the air out and shouldn’t be removed until you’re ready to use the stock. To remove the fat, run a knife around the edge of the bowl and carefully lift it off. A small amount will stay behind, which you can clean up by wiping the edge and the top of the stock with a cloth soaked in hot water. This fat should be clarified and saved for drippings. If you don’t have time to let the stock cool before using it, scoop out as much fat as you can with a spoon, and then use tissue or any absorbent paper to soak up the leftover fat on the surface.

Bouillon should always be thickened with yolks of eggs, whisked with a spoonful of cold water. Regular beef soup or tomato soup can be thickened with flour. To do this right, heat a small spoonful of soup drippings, quickly stir in a spoonful of flour, and gradually add a large amount of soup to keep it from getting lumpy.

Veal, turkey, chicken, and fish are used.

Follow the instructions for bouillon, adding a slice of beef and browning some of the meat in the bone marrow.

Cut one large beet and half a pound of onion into thick pieces and put them in a pot with one pound of fatty brisket of beef. Cover with water and let it simmer slowly for two hours. Then, add three-quarters of a cup of sugar and a little citric acid to make it sweet and sour, and continue cooking for another hour. Season it and serve hot.

Take some red beetroots, wash them thoroughly, peel them, and then boil them in a moderate amount of water for two to three hours over low heat, until you get a strong red liquid. Strain the liquid, adding lemon juice, sugar, and salt to taste. Once it has cooled a bit, stir in enough egg yolks to slightly thicken it. It can be served either cold or hot. If serving it hot, you can add a bit of homemade beef stock to the beet soup.

If, after draining the soup, the leftover beetroot isn’t overcooked, you can finely chop it with a bit of onion, vinegar, and fat, seasoned with pepper and salt, and serve it as a vegetable.

Wash one pint of white haricot beans and one pint of coarse barley, and put them into a covered pot or pan with some pieces of fatty meat and some pieces of marrow bone, or the backs of two fat geese that have been skinned and well-seasoned with ginger and garlic. Season with pepper and salt, and add enough water to cover everything. Seal the pot tightly. If you have a coal range, you can place it in the oven on Friday afternoon and leave it there until Saturday noon. The heat of the oven will be enough to cook the Schalet if there was a nice clear fire when you put the porridge in. If you can’t bake this dish at home, you can take it to a nearby baker to be put in their oven until Saturday noon, when you pick it up. This serves as a replacement for soup at the Sabbath dinner.

Put a three-pound chicken in six quarts of cold water to boil. Take one and a half to two pounds of beef and an equal amount of the thick part of veal, put them in a baking pan, place it in the oven, and brown quickly with just enough water to prevent burning. Once browned, cut the meat into pieces and add it along with all the juices to the chicken soup. Move it to the back of the stove and let it cook slowly all day. Place it in a cool spot or on ice overnight; the next morning, once it has congealed, skim off all the fat.

Melt and season to taste when you're ready to serve. Great for those who are unwell. When serving at the table, you can add chopped cooked carrots and French peas while heating.

If you're using a gas stove, cook over a low flame for the same amount of time.

Take three pounds of diced beef and cover it with three quarts of cold water. Let it simmer slowly for four hours. In the last hour, add half a cup each of carrots, celery, and onion, and season with half a teaspoon of peppercorns and a tablespoon of salt. Strain the mixture, cool it, remove the fat, and clarify it (using one finely broken eggshell and the slightly beaten white of one egg for each quart of stock). Add this to the stock, stirring constantly until it reaches a boil. Boil for two minutes and serve.

Chicken Soup, No. 1

Take one large chicken, cook it in four quarts of water for two or three hours. Skim it carefully, and when it starts to boil, add parsley root, an onion, and some asparagus, chopped into pieces. Season with salt, then strain. Beat the yolk of an egg with one tablespoon of cold water and add it to the soup just before serving. This soup shouldn't be too thin. You can add rice, barley, noodles, or dumplings. Use the chicken for either a salad or a stew.

Chicken Soup, No. 2

Take the leftover cold, cooked chicken and break it into small pieces. Add half a cup of chopped celery and one finely chopped onion. Cover with cold water and let it simmer slowly for two hours. Strain, then add salt and pepper to taste.

Cut the chicken into small pieces and place it in a deep earthen dish; add one quart of water; cover it and set it over a kettle of boiling water, allowing it to steam until the chicken is very tender. Strain the broth and let it sit overnight. In the morning, remove the fat and return the liquid to the original earthen dish.

Have soup stock ready. Boil one cup of green peas, three chopped carrots, and some finely chopped cabbage in water until tender. Brown two tablespoons of flour in a skillet with hot fat, then stir in the vegetables. If you have them, fry some chicken livers and gizzards, then add them and stir in the strained soup stock.

May be made with either beef or lamb, adding all sorts of vegetables. Boil half a cup of rice separately in a pot. Strain the beef or lamb broth. Add the rice and boil for another half hour, with potatoes, cut into small cubes; use about two potatoes. Then add the beaten yolk of an egg. Adding strained chicken broth to this soup makes it very tasty and nutritious for those who are sick.

Take one calf's head and wash it well. Put it in a pot with four and a half quarts of water and add two red peppers, onions, celery, carrots, cloves, salt to taste, and a bit of cabbage. Boil for six hours. Also, have some meat stock ready. The next day, put fat in a skillet with two large tablespoons of flour and let it brown. Then, take the calf's head and cut all the meat off into pieces, adding the diced calf's tongue. Slice hard-boiled eggs, one glass of sherry, and one lemon into slices, and add everything to the stock. Allow it to come just to a boil.

Cut three pounds of lamb neck or lean shoulder into small pieces; cover tightly and simmer with three quarts of water on low heat for two hours; add two tablespoons of well-rinsed rice to the boiling soup. Cook for another hour on low heat; watch closely and stir occasionally. Strain and thicken it with a bit of flour; season with salt and pepper to taste. Especially good for those who are unwell.

Add three quarts of broth, in which the chicken has been cooked, and then include these vegetables: three onions, two carrots, and one head of celery, all diced into small pieces. Keep the pot on high heat until the soup starts to boil; then reduce the heat and let it simmer for twenty-five minutes. Mix one tablespoon of curry powder with one tablespoon of flour, add this mixture to the hot soup, and cook for five more minutes. Strain through a sieve. Serve with small pieces of chicken or veal mixed in.

When the soup stock has been strained and all the fat has been removed, put it back in the pot to boil. Once it’s boiling vigorously, slowly stir in a quarter cup of farina, doing this gradually to avoid lumps. In a soup bowl, mix in the yolk of one egg and add a teaspoon of cold water. Gradually pour the soup into the bowl while stirring constantly until it’s all been added. Serve immediately.

Soak half a cup of green corn in a bowl of water overnight. In a pot, add two pounds of soup meat, along with a carrot, an onion, a stalk of celery, a sprig of parsley, one or two tomatoes, a potato, and any other vegetables you have on hand. Cover it tightly and let it simmer on low heat for three to four hours. Boil the green corn in slightly salted water; as it cooks down, keep adding soup stock from the pot on the stove, straining it through a fine sieve until everything has been used. Serve it as is, or strain it through a colander and add pieces of toasted bread to the soup.

Another way to use the green kernel is to grind it into a powder.

For six people, take a piece of meat from the neck, around two and a half pounds; add three quarts of water, an onion, one celery root, two carrots, a large potato, some parsley, three tomatoes, and the giblets of poultry. Cook in a tightly covered pot, letting the soup simmer for four to five hours. Remove any scum that rises to the surface. Strain; add salt and remove all the fat; add noodles; boil for about five minutes and serve immediately. If it sits too long, it will thicken.

Take one quart of hot broth, add a quarter pound of barley that has been boiled in water, one ounce of dried mushrooms that have been thoroughly washed and chopped, an onion, a carrot, a bay leaf, parsley, and dill. Boil all these together, and when the vegetables are almost tender, remove them from the soup. Add the meat from the broth, cut into small pieces, let the soup come to a boil, and serve.

Wash two large oxtails and cut them into pieces. Finely chop one onion and fry it in one tablespoon of drippings. Once it's browned, add the oxtails to brown them as well, then put everything into a soup pot with four quarts of cold water. Add one tablespoon of salt, one tablespoon of mixed herbs, four cloves, and four peppercorns. Let it simmer for three to four hours. Skim off the fat and strain the mixture. You can add vegetables cut into fancy shapes and boiled for twenty minutes.

Make your soup stock as usual, adding a pint of washed pea pods to the soup. Heat a tablespoon of drippings, add the peas with a bit of chopped parsley, cover tightly, and let it simmer; keep adding soup stock as needed. When the peas are tender, add them to the strained soup. Season with one teaspoon of salt and two teaspoons of sugar, and add drop dumplings to the soup before serving.

Make a beef soup, and an hour before you're ready to serve, add a pigeon. Let it simmer slowly, with any vegetables that your patient is allowed to have. Strain the soup, then stir in a beaten egg yolk and salt to taste.

Cut up any bones or meat from cold turkey, and cook it like a soup made from leftover chicken and chicken bones.

Take one quart of ripe tomatoes and stew them with one quart of okra, cut into small rings. Bring this to a boil with about two quarts of water and a piece of soup meat (without bone). Chop up an onion, a carrot, and a sprig of parsley, and add these to the soup. Cook one chicken with some rice, and serve it with the soup, putting a piece of chicken and one tablespoon of rice in each soup bowl before adding the soup. Let the soup simmer for four or five hours; season with salt and pepper. You can also add a bit of corn and Lima beans; they should cook with the soup for several hours. Cut the soup meat into small cubes and leave it in the soup to serve.

Take one pound of meat, cover it with water, and boil until the meat is tender. Cook rice in another pot until it's creamy. When you're ready to serve, add one beaten egg and the juice of half a lemon.

Broken rice is the best choice for this dish.

Take one cup of barley, two finely chopped onions, half a cup of diced carrots, one teaspoon of salt, and pepper to taste; add two quarts of water and simmer for two to three hours. When the water has evaporated, add soup; if you’re making fresh soup, keep adding the strained “top soup” to the barley and let it boil until tender. Half a cup of celery root boiled with the barley enhances the flavor.

Soak one cup of dried split peas overnight in cold water, then drain. Put the peas in a pot with two quarts of cold water and a smoked beef cheek or any other smoked meat. Let it boil slowly but steadily for four hours or more. Add half a cup of diced celery, one small finely chopped onion, one teaspoon of salt, and an eighth of a teaspoon of pepper. Cook until the meat and peas are tender. Remove the meat once it’s tender. Skim the fat off the top of the soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon of flour, and gradually mix in the rest of the soup. Season to taste and serve with the smoked meat, adding croutons.

LENTIL SOUP (LINZEN), #1

Soak two cups of lentils overnight in cold water. Drain and add to a sliced onion that has been browned in two tablespoons of fat; after frying these for five minutes, add three stalks of celery chopped into small pieces or some celery seed, pepper and salt to taste, and two quarts of warm water. Boil everything slowly, stirring occasionally until the lentils are very soft. Strain the mixture through a sieve, return it to the saucepan, heat again, and serve.

Lentil Soup, No. 2

Made just like Dried Pea Soup. You can add one cup of strained tomatoes or small slices of sausage.

Take one pound of soup meat and two soup bones, put them in boiling water. Slice two leeks like noodles, add some cooked tomatoes that have been cooled and strained, some cauliflower, two tablespoons of sugar, a pinch of sour salt, pepper, and salt, and let it cook steadily. When the soup is done, thicken it with two egg yolks that have been beaten with a little salt and some cold water. Do not cook after adding the egg yolks.

Take a large soup bone or two pounds of soup meat, preferably the latter, one or two onions, a few potatoes, some carrots, a turnip, soup greens, and either a can of tomatoes or a quart of fresh ones. Cook for two hours, and if in season, add two ears of sweet corn grated. Season with salt and pepper. Thicken with a tablespoon of flour dissolved in cold water. A great addition to this soup is a handful of noodles cut into round disks with a thimble.

Boil a piece of veal from the neck and one or two veal bones in two quarts of water. Add a sprig of parsley and one onion, chopped into small pieces. Strain the mixture and thicken it with the yolks of two eggs, lightly beaten with a tablespoon of cold water. Season with salt and pepper to taste.

Take a small soup bone and cover it with cold water. Chop half a cup each of celery, carrots, and onion. Sauté in fat for five to ten minutes; then add one tablespoon of chopped parsley and half a cup of potatoes. Add this to the soup bone and cook for one hour. Season with salt and pepper. Remove the bone and serve.

Cream soups are made by mixing two tablespoons of butter with two tablespoons of flour and then slowly adding one cup of cold milk or a combination of half cream and milk. Use one cup for a thin soup or purée, up to one quart of liquid. Adjust according to how thick you want the soup. You can add any cooked vegetable or fish to the cream sauce. If you add the water from cooking the vegetables, you'll need less milk.

Purées are made from vegetables or fish, pushed through a strainer and kept in soup, milk, and seasonings. They are usually thicker than cream soup.

Use a double boiler to make cream sauces and the cream sauce base for soups.

To reheat a thick soup, it's best to use a double boiler. It shouldn't be covered. If you don't have a double boiler, you can place the soup pot in a pan of hot water over the stove.

Cream soups and purées are so nutritious that paired with bread and butter, they make a satisfying meal.

Blanch and grind or pound half a pound of almonds, then let them simmer slowly in a pint of milk for five minutes. Melt a tablespoon of butter and mix it with a tablespoon of flour. Don’t let it bubble. Add a cup of milk and thicken it slightly. Then include the almond mixture and simmer again until it’s creamy. Remove from heat and stir in a cup of cream. Season with salt and pepper to taste. The cream can be whipped or left plain.

Break three stalks of celery into one-inch pieces and pound them in a mortar. Cook in a double boiler with one slice of onion and three cups of milk for twenty minutes. Remove the onion, heat two tablespoons of butter, add two tablespoons of flour, one-fourth teaspoon of pepper, and one teaspoon of salt; then add two-thirds of a cup first, gradually adding the rest of the celery broth, and stir in one cup of cream; cook until smooth and serve immediately.

Proceed as you would with cream of celery soup, replacing one-half bunch of fresh asparagus or the same amount of canned asparagus for the stalk of celery. Alternatively, you can cut off the tips of a bunch of asparagus for serving and use the rest for the soup. In either case, the asparagus will be better if you mash it through a colander to remove the tough parts.

Take a whole head of cauliflower, blanch it to remove the strong flavor; break it into florets and follow the same steps as you would for cream of celery soup.

Take a can of corn or six ears of corn. Use a sharp knife to slice down through the center of each row of kernels, and with the back of the knife, press out the pulp, keeping the husk on the cob. Break the cobs and place them in enough cold water to cover them. Boil for thirty minutes and strain the liquid. Put the liquid back on the heat, and when it's boiling, add the corn pulp and the bay leaf. Cook for fifteen minutes; then add the cream sauce and serve.

Place two cups of milk, two cups of water, one small onion, salt, and pepper to taste in a saucepan, and boil for ten minutes. Then add two herrings that have been soaked and cut into small pieces; cook until the herring is tender.

Heat a quart of milk or cream, add a tablespoon of softened butter, and thicken with a tablespoon of flour or cornstarch mixed with cold milk. Pour it boiling hot over diced toasted bread; you can also use crackers.

Skin and bone one and a half pounds of cod or haddock. Cut six large tomatoes, six large potatoes, and two large onions into small pieces, then add salt, pepper, and three pints of water, and cook for one hour. Add half a pint of cream, a quarter cup of butter, and paprika. Cook for five minutes and serve.

Omit the fish and use the same ingredients; sprinkle with chopped parsley and serve.

Heat two tablespoons of butter, add one and a half pounds of sliced turnips or artichokes, and stir them in the butter. Add one tablespoon of flour, a little salt, three cups of hot milk, and three cups of hot water, stirring them in slowly. When the vegetables are cooked, strain them through a sieve, return them to the saucepan, add a little sugar and more seasoning if needed, and heat thoroughly. A little cream or butter can be added to the serving bowl, and the soup can be stirred into it.

Wash, sort, and cook two quarts of spinach for twenty minutes; drain, chop, and push through a sieve, then return it to the water it was cooked in. Add half a cup of chopped onions and cook until everything is well done. Thicken with a white sauce made by melting two tablespoons of butter and adding two tablespoons of flour; stir until smooth, then add two cups of milk. Season with half a teaspoon each of salt and pepper, and mix in the spinach mixture.

Proceed as you would with spinach, using lettuce instead of spinach.

Cook one quart of tomatoes (either fresh or canned) with one pint of water until they're done, then strain through a sieve. In the meantime, melt two tablespoons of butter, then add two tablespoons of flour, and gradually stir in one and a half cups of milk (or half cream and half milk), along with one teaspoon of salt, one teaspoon of sugar, and a quarter teaspoon of pepper. Add a little chopped parsley and celery, and let this boil for fifteen minutes. Just before serving, mix in a quarter teaspoon of baking soda to the hot strained tomatoes, and gradually pour it into the cream sauce while stirring constantly, then serve immediately.

Soak one cup of lentils overnight. Drain them and boil slowly for an hour in water with half a teaspoon of baking soda. Drain again and gently boil in fresh water; when the lentils are tender, drain off most of the liquid and return them to the heat. Add two tablespoons of butter or a butter substitute, two teaspoons of salt, and half a teaspoon of sugar. Bring three cups of milk to a boil in a double boiler. Just before serving, mash the lentils through a strainer directly into the milk. Serve in cups and pass croutons with the soup.

Slice two or three large onions and fry them in a tablespoon of butter until they're soft and caramelized. Then, add three tablespoons of flour and stir until it's slightly cooked. Gradually add a pint of boiling water while stirring constantly to keep it smooth.

Boil and mash three medium-sized potatoes. Gradually add a quart of scalded milk, stirring well to ensure it’s smooth. Mix the potato and milk combination into the onion mixture. Season with salt and pepper. Heat it thoroughly, then strain it into the serving bowl. Top it off with some finely chopped parsley and a few croutons.

Put one cup of white wine and half a cup of cold water in a pot to boil. Add a few pieces of cinnamon sticks and seven sugar cubes. While that’s boiling, heat a cup of sweet cream in a double boiler. Have the well-beaten yolks of two eggs ready. Pour the hot cream over the yolks, stirring constantly, then add the boiling wine, making sure to stir well to prevent curdling. This dish is great for those who are sick and can be enjoyed hot or cold.

Brown half a cup of chopped onion in one tablespoon of butter, then add one and a half quarts of boiling water, two cups of shredded cabbage, half a cup of chopped carrot, one leek, one tablespoon of chopped peppers, and one tablespoon of chopped celery. Boil rapidly for ten minutes, then simmer gently for one hour. Add one medium-sized diced potato and one tomato, along with one and a half teaspoons of salt, a quarter teaspoon of pepper, and a pinch of paprika and thyme. Cook for one more hour, keeping the cover partially off the pot the entire time. Ten minutes before serving, thicken with two tablespoons of flour mixed with a quarter cup of cold milk.

BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1

Heat a spoonful of butter in a skillet, add a spoonful of flour, stir quickly, but don’t let it burn; pour boiling water over it, then add salt and caraway seeds.

BROWN FLOUR SOUP, No. 2

Heat two tablespoons of fresh butter in a skillet, add four tablespoons of flour, and cook until it’s a light golden brown. Then, add one quart of water while stirring constantly. Season with salt, pepper, and a pinch of nutmeg. Pour in one pint of milk, let it come to a boil once or twice, and serve immediately.

To one pint of beer, add one cup of water and bring it to a boil. Season with salt and cinnamon if you like. Beat two egg yolks well with a little sugar and a mix of flour, then add one cup of milk and stir until smooth. Combine everything in the hot beer mixture and heat until it’s almost boiling. Fold in the beaten egg whites and serve immediately with croutons. If you want it for a meat meal, you can use equal parts of water and beer instead of milk.

Let the milk sit until it thickens, but don't let it separate. Pour it into a saucepan and let it simmer for a minute. Then, thicken it with two large tablespoons of flour; mix it into a smooth paste with butter. Strain it through a fine sieve and serve in cups or soup plates, topping it with maple sugar.

Boil and mash three or four potatoes, one tablespoon of butter, half a tablespoon of flour, and one teaspoon of chopped onion, allowing the onion to cook in the butter for a few minutes before adding the flour. Once this is cooked, add a pint of milk to create a thin, white sauce. Mix this into the mashed potatoes and strain everything. Put it back on the stove for a few minutes to heat and blend it together. Season with salt and pepper. Top the soup with chopped parsley and a few croutons.

*For Fleischig Soup.*—This soup can be made with fat instead of butter, and the water used to boil the potatoes can replace the milk; any leftover meat gravy will add a rich flavor to the soup.

Cook one quart of green peas until they're very tender. Then, push them through a colander to mash them. Heat one quart of milk in a double boiler. Add butter, salt, and pepper to taste, and finally, mix in the mashed green peas.

Put a small piece of butter in a saucepan, then add six or eight leeks chopped into small pieces. Stir for about five minutes until they start to brown; add enough water to reach your desired consistency; season with salt and pepper and throw in a piece of stale bread. Strain through a strainer. Add croutons and serve with grated cheese.

Put one cup of good red wine and half a cup of water in a pot and bring to a boil. Sweeten to taste, then add three whole cloves and three small pieces of cinnamon bark. Let it boil for ten minutes, then pour it while it's still boiling over the well-beaten yolk of one egg. You can eat it hot or cold. This amount serves one person.

Soak peas in lukewarm water overnight. Use one quart of peas for one gallon of water. Boil for about two hours with these vegetables: a few potatoes, a large celery root, a bit of parsley, a small onion, a small carrot diced, and a small clove of garlic. Once it has boiled down to half the amount, strain everything through a colander. If the soup is too thin, mix a tablespoon of flour with a little cold water in a saucepan and add it to the strained peas. Serve with croutons.

Brown one minced onion in one tablespoon of butter, add one can of tomatoes or a quart of medium-sized tomatoes chopped into small pieces, season with salt, pepper, one tablespoon of sugar, and a pinch of paprika. Simmer for half an hour, strain, and thicken with one tablespoon of flour mixed with cold water. Add the strained tomatoes and one cup of boiled rice; bring to a boil and serve.

Thicken three cups of milk with half a tablespoon of flour and cook it thoroughly in a double boiler, stirring frequently. When it's ready to serve, add one cup of grated cheese and season with salt and paprika.

Soak one pint of beans overnight, drain them, and rinse thoroughly with cold water. Fry two tablespoons of chopped onion in two tablespoons of butter, then add it to the beans, along with two stalks of celery or a piece of celery root and two quarts of water. Cook on low heat until the beans are soft, which should take three to four hours, adding more boiling water as it evaporates; strain the mixture, then add one-eighth teaspoon of pepper, one-fourth teaspoon of mustard, and a few grains of cayenne. Heat one tablespoon of butter in a saucepan, add two tablespoons of flour, then mix in two-thirds of a cup of the soup, followed by the rest gradually. Slice a lemon (removing the seeds) and two hard-boiled eggs, and serve them in the soup.

Take a half cup of coarse barley and two quarts of water. Boil for one hour and skim off the foam. Then add two chopped onions, a bunch of chopped carrots, parsley, two chopped turnips, one chopped green pepper, and six chopped tomatoes. Toss in a few green peas, lima beans, and two ears of corn cut from the cob; add pepper and salt to taste. Cook for another hour or more until everything is done. Then add a small piece of butter, a quarter teaspoon of sage and thyme, if you like, and if the soup is too thick, add more water.

Mix the beer with one-third water, boil it with sugar and the grated crust of stale rye bread, then add a stick of cinnamon and a bit of lemon juice. Pour it over small pieces of zwieback (rusk). Some people boil a handful of dried currants. When it's done, add both the currants and the juice.

Cut two small beets into strips, cover them with water, and cook until tender. Add citric acid (sour salt) and a little sugar for a sweet and sour flavor, along with a bit of salt, and three-quarters of a cup of sour cream. Serve cold. Sweet cream can be used, and while it's hot, gradually pour it over the well-beaten yolks of two eggs, keeping the soup over the stove and stirring continuously until it's thick and smooth. Remove from the stove and serve cold.

This soup is a summer dish and should be served cold. Cook two tablespoons of sago in one cup of boiling water until it's tender, adding more water as it boils down. Bring one quart of large red or black cherries, one cup of claret, one tablespoon of crushed cinnamon, one-fourth cup of sugar, and half a lemon sliced thin to a boil and let it boil for fifteen minutes; then add the cooked sago, bring it back to a boil, and pour it very gradually over the well-beaten yolks of two eggs. Serve it cold. Raspberry, strawberry, currant, gooseberry, apple, plum, or rhubarb soups are made the same way, each cooked until tender and sweetened to taste. Lemon juice can be used instead of wine.

Take two pounds of plums, cherries, or red currants and raspberries, wash them carefully, and boil them down with a pint of water until they turn to a pulp. Let it cool a bit, then mix in a beaten egg yolk and a little sugar. Strain the soup, which should be served cold.

Take a pound of sour grass (sorrel), remove the leaves, wash them thoroughly, chop, and squeeze well. Peel three potatoes, chop a bunch of young onions, salt them, and put them on to boil. Once boiling, add the sour grass and let it cook well. Then add two tablespoons of sugar and a little sour salt, let it simmer for a bit, and afterward add two well-beaten eggs. Do not boil the soup after adding the eggs. This soup is meant to be eaten cold and can be stored in jars for a while.

Beat one large egg lightly with a pinch of salt, then add enough flour to form a stiff dough; knead it for about fifteen to twenty minutes, adding flour as needed. Once the dough is smooth, place it on a lightly floured surface and roll it out very thin. Set it aside on a clean towel to dry for at least an hour. Roll it tightly and cut it into fine strands. Gently toss the strands with your fingers to separate them, then spread them out on the surface to dry. Once completely dry, store them in a jar covered with cheesecloth for later use. When you're ready to serve, drop handfuls into boiling soup about ten minutes before serving.

Noodles for vegetables or puddings are made the same way, but you can add half an eggshell full of cold water for each egg. The strips should be cut half an inch wide.

Take noodle dough, roll it out thin just like you do for noodles. When it’s dry, cut it into three-inch strips. Stack the strips on top of each other, then cut them crosswise into half-inch strips. Cut those again to make half-inch squares. Dry them like you do for noodles. Drop handfuls into boiling soup.

Roll the noodle dough into squares that are two and a half inches each. Put one tablespoon of filling in the center of each square, then fold the squares into three cornered pockets, making sure to press the edges together tightly. Drop them into boiling soup or salted water and boil for fifteen minutes.

Chop one pound of beef, soup meat, cold veal, or finely chop lamb, then season with one teaspoon of salt, one-eighth teaspoon of pepper, ginger or nutmeg, and half a teaspoon of onion juice, and mix in one egg. You can also shape this mixture into balls about half an inch in diameter, roll the balls in flour, and cook them in boiling soup or fry them in oil.

Sift 1 cup of flour, ¼ teaspoon of salt, and 1 teaspoon of baking powder, then stir in just under ½ cup of milk or water and mix to a smooth batter. Drop 1 teaspoon at a time into the boiling soup; cover the pot, let it boil for 5 minutes, and serve immediately.

Cut stale bread into cubes, put them in a pan, and brown them in the oven; or butter the bread, cut it into cubes, and brown it the same way. Fry small cubes of stale bread in hot oil until they’re brown, or fry them in a little butter or oil in a hot skillet until they’re brown.

Into the yolk of one egg, mix in enough flour until it's too stiff to work with. Grate using a coarse grater and spread it on a board to dry. After the soup is strained, add it in and boil for ten minutes before serving.

Beat one egg thoroughly, then mix in half a teaspoon of salt, three-quarters of a cup of flour, and one-third of a cup of water, stirring until you have a thick, smooth batter. Drop by teaspoons into boiling soup ten minutes before serving.

Beat the yolks of two eggs lightly, then add two tablespoons of milk and a pinch of salt. Pour the mixture into a small buttered cup, place it in a pan of hot water, and bake until firm. Let it cool, take it out of the cup, and cut it into fancy shapes using French vegetable cutters.

Peel, wash, and grate one large Irish potato or two medium ones. Place it in a sieve and run hot water over it until it's completely white. Whip the white of one egg until very stiff, then mix in the potatoes. Add this to the boiling soup twenty minutes before serving. Beat the yolk of one egg in the soup tureen, and pour the hot soup over it, stirring gently at first.

Put one tablespoon of fresh butter in a double boiler, and stir in one cup of milk. When it begins to boil, add enough farina to thicken it. Remove from the heat and, when cool, mix in the yolks of two eggs and the stiffly beaten egg whites, along with a little salt, nutmeg, and half a cup of grated almonds if you like. Let it cool, then form into small balls, and ten minutes before serving the soup, drop them into the boiler and let them boil for a moment or two.

Two egg yolks beaten until light, add a pinch of salt, pepper, and finely chopped parsley. Add six blanched almonds, grated, and enough sifted flour to make a thick batter, then fold in the stiffly beaten egg whites and half a teaspoon of baking powder. Drop by teaspoons into the soup ten minutes before serving.

Beat one egg, add a pinch of salt, three tablespoons of flour, and a quarter cup of water, and stir until smooth. Pour slowly from a significant height using the end of a spoon into the boiling soup. Cook for two to three minutes and serve hot; add a teaspoon of chopped parsley to the soup.

Rub the yolks of two hard-boiled eggs into a smooth paste, then mix in a bit of salt, grated nutmeg, and half a teaspoon of melted butter. Add the chopped whites of the two eggs and one raw egg yolk to help form the mixture into small balls. Place these in boiling soup for one minute.

Take three tablespoons of flour, mix it with one egg and half a cup of milk, then pour this into a pan where some butter has melted. Stir until it releases from the pan. Once it cools down, add two more eggs and some salt, and just before you need it, shape it into small dumplings and place them in boiling hot soup for five minutes.

Scald some flour with milk or water, mix in a small piece of butter and salt, and boil until thick. When cool, beat in the yolk of an egg; if it's too stiff, add the beaten egg white.

Break three eggs and separate the whites into a cup; fill the cup with milk. Add a tablespoon of fresh butter and a cup of sifted flour into a pan and stir as it boils until it pulls away clean from the sides. Set it aside to cool, then mix in the yolks of the three eggs. Season with salt, pepper, and nutmeg, combine well, and drop by teaspoons into the boiling soup ten minutes before serving.

Brown a small minced onion in one tablespoon of chicken fat, add a small finely chopped liver, chopped parsley, and two tablespoons of flour. Season with nutmeg, red and white pepper, and mix in two eggs. Drop the mixture by teaspoonfuls into the boiling soup, let it cook for ten minutes—serve.

Beat one egg until it's light, then add three-fourths of a teaspoon of salt, half a cup of flour, and two tablespoons of water. Strain the mixture through a colander into deep hot oil and fry until golden brown. Drain and pour hot broth over them.

Separate three eggs, beat the yolks, and add one cup of broth, one-fourth teaspoon of salt, then mix in the beaten egg whites. Pour into a greased cup and place it in a pan of hot water, steaming until firm; let it cool, remove from the cup, and cut into small dumplings with a teaspoon; pour the boiling soup over it and just before serving, add chopped parsley.

Fish that isn't fresh is a very dangerous food, so you should be careful to choose only fish that is safe to eat. If the fish feels firm to the touch, has clear and bright eyes, gills that are bright red and slimy, flesh that is so firm that it doesn’t leave fingerprints when pressed, and scales that aren’t dry or coming off easily, then the fish is fresh.

In the fridge, fish can make butter and other foods taste bad if they’re stored in the same space, so it’s usually better to put it on a plate on top of a pan of ice, or wrap it in parchment or wax paper and store it in the ice box.

Pickerel weighing more than five pounds shouldn't be purchased. If the belly is thick, it likely indicates that there’s another fish inside. This smaller fish or any found in other fish shouldn't be eaten.

Salt fish should be soaked in fresh water, skin side up, to remove the salt.

Each fish is at its best during its season, for example:—

Bluefish, butterfish, sea bass, porgies, sea trout, or weakfish are at their best from April to September.

Fluke and flounder are great to catch any time of year, but fluke is better than flounder during the summer. You can find carp all year too, but make sure it hasn’t come from polluted water.

Cod, haddock, halibut, mackerel, red snapper, salmon, and whitefish are good all year.

In the various states of the United States, there are laws regulating trout fishing, so the season for that fish varies by state.

Black Bass, Perch, Pickerel, and Pike are in season from June 1 to
December 1.

Shad, April - June.

Smelts, November 10 to April.

The fish can be cleaned at the market, but it should be checked carefully before cooking.

To remove the scales, hold the fish by the tail and scrape firmly towards the head with a small sharp knife, angled with the blade pointing towards the tail. Scrape slowly to avoid having the scales fly off, and rinse the knife often in cold water. If you’re serving the fish whole, keep the head and tail on and just trim the fins; otherwise, take them off.

To clean small fish, cut beneath the gills and press upward from the middle with your thumb and finger to squeeze out the insides. For larger fish, split them from the gills down halfway toward the tail; remove the entrails and scrape and clean them, opening wide enough to get all the blood from the backbone, and wipe the inside thoroughly with a cloth soaked in cold, salted water.

To skin a fish, take off the fins along the back and cut a narrow strip of skin the whole length of the back. Then, slide the knife under the skin over the bony part of the gills and carefully work your way toward the tail. Repeat this process on the other side.

To fillet a fish, start by cleaning it and removing the head. Then, starting at the tail, use a sharp knife to cut under the flesh, keeping it close to the bone, and scrape the flesh away from the bone. Work your way up one side towards the head, then do the same on the other side. Carefully lift the bone and remove any small bones that might still be in the flesh.

To cook fish properly is very important, as no food is as bland as fish if it’s not cooked carefully. It needs to be cooked thoroughly and seasoned correctly. A good guideline for cooking fish is this: allow ten minutes for the first pound and five minutes for each additional pound. For instance, if you’re boiling a five-pound fish, cook it for thirty minutes. You can check if your fish is done by pulling out a fin; if it comes out easily and the meat is a solid white, it has cooked long enough. Always start boiling your fish in hot water straight from the kettle, adding salt and a bit of vinegar to keep the meat firm. An onion, a stalk of celery, and parsley roots add a nice flavor to any boiled fish, no matter what sauce you plan to serve with it. If you want to serve the fish whole, tie it in a napkin and place it on an old plate at the bottom of the pot; if you have a specific "fish kettle," this isn't necessary. When boiling fish, try not to use too much water.

To thicken sauces, when using flour, take a level teaspoon of flour for every cup of sauce, or use the yolk of an egg for each cup of sauce.

Wash and dry the fish, rubbing salt inside and out; stuff it with a bread stuffing and sew it up. Sprinkle with salt and pepper and place it in a hot oven without water. As soon as it starts to brown, add hot water and butter and baste every ten minutes. Bake until it's done, allowing an hour or more for a large fish, and twenty or thirty minutes for a small one. Move it to a hot platter; remove the strings; garnish with lemon slices covered in chopped parsley and serve with Hollandaise sauce.

For broiling, large fish should be split down the back and have the head and tail removed; salmon and halibut should be cut into one-inch slices, and smelts and other small fish can be left whole. Pat the fish as dry as possible; sprinkle with salt and pepper, and if the fish is dry and white, brush the flesh side generously with olive oil or butter. Place it in a well-greased broiler, positioning the thickest parts of the fish toward the middle or back of the broiler. Hold over a hot fire until the flesh side is nicely browned; then cook the skin side just long enough to make the skin crisp. Small fish take about ten to fifteen minutes, while large fish take about fifteen to twenty-five. To remove from the broiler, loosen one side first, then the other, and lift carefully with a cake turner. Transfer to a platter; spread with butter and keep it in the oven for a few minutes. Garnish with lemon and serve with Maître d'Hôtel butter.

Scale the fish carefully, remove the insides, wash it really well, and salt both the inside and outside. Then cut the fish into manageable slices, put them on a strainer, and let them sit there for an hour.

Meanwhile, put some flour on one plate and some beaten eggs on another, and heat a large frying pan filled halfway with oil or butter. Now wipe your fish slices well with a clean cloth, dip them first in flour and then in beaten eggs, and finally fry until golden brown.

In frying fish, you need very hot oil. If a piece of bread browns in twenty seconds, the oil is hot enough. Place the fish in a frying basket, then into the hot oil, and cook for five minutes. Drain on brown paper and arrange on a platter. Don't poke the fish with a knife or fork while it's frying.

When the oil has cooled, strain it, pour it into a jar, cover it, and it will be ready to use another time. It can be used again for fish only.

Thoroughly mix six ounces of flour with one ounce of olive oil, the yolk of an egg, and a pinch of salt. Stir in one gill of warm water and let it sit for half an hour in a cool place. Next, whip the egg white until stiff and fold it into the batter. Dip each fish into the mixture, then roll in breadcrumbs and cook in hot oil. Do not use butter. When frying fish, don’t leave the fish in the pan after it’s nicely browned, as this will soak up the fat and ruin the delicate flavor. Make sure the fish is cooked through. This rule also applies to fish that is sautéed.

Clean the fish, sprinkle with salt and pepper, dip it in flour or cornmeal, and cook it in a skillet with just enough hot butter to keep it from sticking. Shake the pan occasionally. Brown it well on one side, then flip and brown the other side.

Boil three tablespoons of vinegar, one sliced onion, six whole peppers, salt, one stick of cinnamon, and a little water, then add sliced fish. After the fish has boiled for twenty minutes, remove it and place it on a platter. Strain the sauce and mix in the well-beaten yolks of two eggs, the juice of two lemons, sugar to taste, and twelve grated almonds. Let everything come to a boil, then pour it over the fish, sprinkle finely chopped parsley on top, and garnish with lemon slices. Bluefish, mackerel, shad, salmon, and porgies can be cooked with this sauce.

First, cut up and salt the fish. You can use shad, trout, or carp. Put a fish kettle on the stove with one and a half cups of water and one cup of vinegar. Add one onion sliced into rounds, a dozen raisins, one lemon sliced into rounds, two bay leaves, and six cloves. Once this mixture starts to boil, add the fish and cook it thoroughly. When it's done, transfer the fish to a platter.

Put the liquor back on the stove, add three tablespoons of granulated sugar (which has been melted and browned in a pie plate without water), then add two tablespoons of flour that has been mixed smoothly with a little water. Let it boil well and pour it over the fish. If it’s not sweet enough, add more sugar. Serve cold.

Place the fish in strong saltwater for an hour before cooking. Take three parts water and one part vinegar, add it to a saucepan with some sliced onions and raisins, and bring to a boil until tender. Add brown sugar to taste, a piece of rye bread with the crust removed, and some molasses. Boil the sauce, then add the fish and let everything cook for twenty minutes. Once done, arrange it on a platter with sliced lemon and chopped parsley.

Put a glass of water, half a glass of vinegar, two tablespoons of brown sugar, six cloves, half a teaspoon of ground cinnamon, and one onion sliced into rounds into a fish kettle. Bring it to a boil, then strain it and add one lemon sliced into rounds, one goblet of red wine, a dozen raisins, and one tablespoon of crushed almonds. Put it back on the stove, and when it boils, add the salted fish cut into pieces. Cook until done, then move the fish to a platter, and to the liquid, add a small piece of Leb-kuchen or ginger cake, and stir in the beaten yolks of four eggs; stir gently so it doesn't curdle. If it’s not sweet enough, add more sugar. Pour it over the fish. Shad or trout are the best fish to use.

Put a tablespoon of butter or a butter substitute in a saucepan, then add a tablespoon each of chopped onion, carrot, and turnip. Sauté them without browning, then add fish bones, the head, and trimmings, a stalk of celery, sprigs of parsley and thyme, a bay leaf, a tomato, or a slice of lemon. Cover with water and let it simmer for an hour or longer. Season with salt and pepper and strain.

Clean the fish thoroughly and rinse it in hot water, then pat it dry and salt it inside and out. Heating the salt will help it penetrate the fish more quickly. Take a pot and add a piece of butter about the size of an egg; chop up an onion, some celery root, parsley root, and a few slices of lemon, then place the fish in the pot, either whole or sliced. Boil in just enough water to cover the fish and add more salt if needed, along with a dozen whole black or white peppercorns; season with ground white pepper. Let the fish boil quickly. In the meantime, beat the yolks of two eggs and grind a dozen almonds into a paste, then mix them with the beaten yolks and a tablespoon of cold water. Once the fish is cooked, transfer it to a large platter; to check if it's done, hold the fins—if they come out easily, the fish is ready. Strain the sauce through a sieve, discarding the lemon slices and using them to garnish the top of the fish; mix the strained sauce with the beaten eggs, stirring constantly. Then return the sauce to the pot and stir until it boils, then remove quickly and pour it over the fish. Once it cools, garnish with curly parsley.

Prepare trout, pickerel, or pike like this: After scaling and thoroughly cleaning the fish, carefully remove all the meat that sticks to the skin, making sure not to damage the skin. Take out all the meat from head to tail by cutting along the backbone and removing it too; just be careful not to mess up the head and tail. Chop the meat in a bowl, then heat about a quarter of a pound of butter in a pan. Add two tablespoons of chopped parsley and some soaked white bread. Remove from heat and stir in a grated onion, salt, pepper, crushed almonds, the yolks of two eggs, and a little freshly grated nutmeg. Mix everything well and fill the skin until it looks natural. Boil in salted water with a piece of butter, a celery root, parsley, and an onion; when it's done, take it off the heat and place it on a platter. The fish should cook for one and a quarter hours, or until it's done. Thicken the sauce with the yolks of two eggs and add a few slices of lemon.

This fish can be baked, but it should be coated in flour and topped with small pieces of butter.

Take three pounds of fish (weakfish, carp, pickerel, haddock, or whitefish—any fatty fish). Remove the skin and bones, then chop the flesh very finely. Add a good-sized onion, minced or grated. Make a small indent in the center of the chopped fish and add three-quarters of a cup of water, half a cup of soft bread crumbs, salt and pepper to taste, one-fourth cup of sugar, two egg whites, and two tablespoons of melted butter. Mix until very smooth and form into cakes, each containing about a generous tablespoon. Put the bones and skins into a saucepan with a sliced onion and a tablespoon of butter, then add the fish cakes. Cover with water and simmer for one hour and fifteen minutes. Then remove the cakes and strain the gravy into the two egg yolks, which have been lightly beaten with one teaspoon of sugar; stir over heat until it thickens, but do not boil. Pour over the fish cakes and serve hot or cold. The butter and sugar can be omitted if desired.

Cut a five-pound haddock into four-inch pieces. Make a big hole in each piece, keeping the backbone and skin intact. Place the meat you've cut from the fish into a wooden tray, and add four large onions and a sprig of parsley. Chop everything very finely, then mix in two eggs, a dash of pepper and cinnamon, a pinch of salt, and a tablespoon of sugar. Add enough cracker crumbs to thicken the mixture. Fill the holes in the fish with this mixture.

Take a saucepan, add one sliced onion, a sprig of parsley, a small sliced carrot, a dash of pepper, and a pinch of salt. Place the fish in the saucepan, cover it with cold water, and let it simmer slowly for an hour. After an hour, remove the fish and place it on a platter. Keep the water or broth that the fish was cooked in for the sauce.

Egg sauce for fish: Beat the yolks of two eggs well. Gradually pour in the gravy that the fish was boiled in, stirring constantly. Let this simmer on the back of the stove for five minutes, continuing to stir to avoid burning.

No. 1. Remove the bones from some fatty fish, then boil it in salty water; once it's cooked, take a bit of the fish broth, mix in one egg, beat until fluffy, and gradually add the juice of half a lemon.

No. 2. Steam the fish and remove the bones. Take four medium-sized tomatoes, chop them up, and add chopped parsley, scallions or leeks cut into small pieces, a little celery, salt, and pepper to taste, along with four well-beaten eggs. Mix all these ingredients thoroughly with the boned fish and shape them like an omelet. Place in an oven-safe pan greased with olive oil and bake until golden brown.

This fish is best prepared "scharf." Clean your fish thoroughly and salt it the day before; wrap it in a clean towel and place it on ice until needed. Line a pot with celery and parsley roots; chop up an onion, add a chunk of fresh butter, and pack the fish in the pot, head first, either whole or cut up; sprinkle a little salt and white pepper over everything and add about a dozen peppercorns; pour in enough water to just cover, and add a whole lemon sliced. Don’t let the fish boil too quickly. Add about a dozen crushed almonds. By this time, the fish will be ready to turn. Beat the yolks of two eggs in a bowl to add to the sauce after the fish is cooked. Check the fish with a fork, and if the meat loosens easily, it’s done. Carefully lift each piece, if it’s been cut up, and arrange it on a large platter, head first and so on, making the fish look whole, and garnish with lemon slices and sprigs of parsley; then chop up some parsley and sprinkle it on top of the fish around the lemon slices. Thicken the gravy by adding the beaten yolks; add a tablespoon of cold water to the yolks before mixing them into the hot sauce; stir, remove from heat immediately, and pour over the fish. If you prefer the sauce strained, then strain it before adding the yolks and almonds.

Haddock, sea bass, pike, perch, weakfish, and porgies can be cooked "scharf."

Cut the fish into serving pieces and sprinkle with salt for an hour. In a fish kettle, add enough water, a sliced large onion, a sliced carrot, a turnip, and celery root, and boil for fifteen minutes. Add the fish along with two tablespoons of butter, a small piece of cinnamon, and pepper to taste. Boil for another fifteen minutes, then add a teaspoon of flour mixed with cold water. Bring it to a boil again and adjust with salt or pepper if needed. Remove the fish and place it on a platter. Beat the yolks of two eggs with a tablespoon of cold water; after straining out the vegetables, add the hot gravy from the fish. Return to the heat and stir until it thickens. Garnish with chopped parsley.

Mix some tomato sauce, olive oil, parsley, salt, and pepper. First, boil the sauce, then add boiled sea bass or flounder.

Cut up a celery root, one onion, and a sprig of parsley. Tie the fish in a napkin and lay it on this bed of roots. Pour in enough water to cover and add a splash of vinegar—the vinegar keeps the fish firm—then boil over high heat and add more salt to the water in which the fish has been boiled. Place your fish on a hot platter and prepare the following sauce: put a cup of sweet cream in a pan, heat it, then add a tablespoon of fresh butter, salt, and pepper. Thicken with a tablespoon of flour that has been mixed with a little cold milk, stir this paste into the cream and boil for about one minute while stirring constantly; pour it over the fish. Boil two eggs, and while they are boiling, blanch about a dozen or more almonds and stick them into the fish, pointed side up. Cover the eggs with cold water, peel them, separate the whites from the yolks, and chop each separately; garnish the fish first with a row of chopped yolks, then whites, until everything is used: lay chopped parsley all around the platter.

Fresh cod and striped bass can be cooked like this.

Cook any large fish in salt water—salmon is especially good prepared this way—add one cup of vinegar, onions, celery root, and parsley. Once the fish is cooked through, take it off the heat, kettle and all—allowing the fish to stay in its sauce until the next sauce is prepared:—

Take the yolks of two eggs, half a teaspoon of dry Colman's mustard, salt, pepper, one tablespoon of butter, one tablespoon of vinegar, half a glass of water, and some fish gravy. Boil in a double boiler until thick. Take some parsley, green onions, capers, shallots, one large vinegar pickle, and some tarragon; chop everything very finely. Chop the hard-boiled egg whites separately and then add them to the sauce. Mix everything together thoroughly, then taste to see if it’s seasoned to your liking.

Take the leftovers from some boiled salmon or a small can of salmon, three tablespoons of mashed potatoes, one tablespoon of bread crumbs, one tablespoon of chopped parsley, a little flour, mace, an egg, pepper, and salt.

Mix the ingredients thoroughly, combine with the egg, let it sit for an hour, then shape into small flat cutlets, coat in breadcrumbs, and fry in hot oil. Drain on paper and serve garnished with parsley.

Slice and salt three pounds of carp. Steam four sliced onions with one cup of water and one teaspoon of paprika, then add the sliced carp and cook very slowly until the fish is done.

Scale thoroughly, season inside and out with salt and pepper, and place on ice, wrapped in a clean cloth overnight. When you're ready to cook, chop the celery or parsley root, or both, along with two large onions and a carrot or two, and bring this to a boil in about a quart of water. Then add the fish, either whole or in pieces; the water should nearly cover the fish. Add a chunk of fresh butter and three or four tomatoes (if they’re out of season, you can use canned tomatoes, around three or four large spoonfuls). Let the fish boil for half an hour, turning it occasionally. To check if it’s done, hold the fins; if they come out easily, the fish is cooked. Carefully remove it and place it on a large platter, then strain the sauce. Let it boil and thicken with the well-beaten yolks of two eggs, gradually adding the sauce to the eggs while stirring constantly. Garnish the fish with chopped parsley, mixing some into the sauce.

Redsnapper is also really good when fried.

Take a dozen raw smelts; split them lengthwise from the back, keeping the head and tail intact; remove the large center bone without opening the stomach and season with salt. Heat four ounces of butter in a saucepan, and when it's hot, add the smelts with the cut side down. Once they have a nice color, flip them over to finish cooking. When they’re done, place them on a very hot dish, pour the butter they were cooked in over them, squeeze a little lemon juice on top, and sprinkle some finely chopped green parsley over everything. Serve.

Clean three pounds of fresh salmon, remove the bones, salt it, and let it sit for several hours. Put it in a fish kettle with boiling salted water (one teaspoon of salt for every quart of water), and let it boil for half an hour or until it's fully cooked. Carefully lift it out, place it on a warm platter, and pour over a quarter cup of melted butter, then sprinkle with a tablespoon of parsley. Serve the following sauce in a separate bowl, with a large spoonful for each portion of fish: Peel half a pound of horseradish root, grate it, and mix it well with one pint of whipped cream. The fish should be hot while the sauce is cold.

Fry an onion in butter (or vegetable oil), add sauerkraut, and cook. Boil the fish in salty water, then remove the bones and shred the meat. Sauté two minced onions in butter or oil, add them to the pot with the fish, then mix in two egg yolks, some butter or oil, a little pepper, and a tablespoon of breadcrumbs. Steam for half an hour and serve with the sauerkraut.

Thoroughly wash and trim a pound of spinach, then put it in a pot with just the water that sticks to the leaves and cook for ten minutes. After that, drain the spinach and chop it finely. Have thin fillets of flounder, halibut, or whitefish ready. Soak them in warm water with a splash of lemon juice, along with a slice of onion, a sprig of parsley, and a small piece of bay leaf. Simmer for ten minutes and then drain. Place the chopped spinach in the bottom of a buttered baking dish, arrange the fillets on top, cover with a cream sauce that includes a tablespoon of grated cheese, and brown in the oven.

Fillet some large flounders and have the fishmonger send you all the bones. Put the bones in a pot to boil. Wash, dry, and season the fillets, then roll them up (adding some bits of butter inside) and secure each one with a wooden toothpick. Strain the water from the bones, then thicken it with a little brown flour and onion. Add half a can of tomatoes, a bit of cayenne pepper, salt, and chopped green peppers. Let this sauce simmer for a couple of hours (there’s no need to strain it). Place the fillets in a casserole, pour some of the sauce over them, and bake in the oven for about fifteen minutes. Then pour the rest of the tomato sauce on top, sprinkle a little chopped parsley, and serve. You can also add some mushrooms to the sauce, but be sure to fry the mushrooms in butter before adding them.

After thoroughly cleaning it, salt it well and place it in the baking pan with a small cup of water. Sprinkle butter on top, along with salt, pepper, and a bit of chopped parsley. Bake for about an hour, basting frequently until it’s brown. Serve on a warmed platter; garnish with parsley and lemon, and make a sauce by adding a glass of sherry, a little ketchup, and thickening it with a teaspoon of flour, mixing this with the fish gravy. Serve boiled potatoes alongside the fish, prepared in the usual way, and make a sauce with two tablespoons of butter. Add a finely chopped bunch of parsley, salt, and pepper to taste, and a small cup of sweet cream thickened with a tablespoon of flour. Pour this over the potatoes.

Clean, dry, add salt and pepper, and place them in a pan; add some butter on top, chopped onion, minced celery, and a few breadcrumbs. Pour in a cup of hot water to prevent burning. Baste frequently; bake until browned.

Remove the scales and clean the fish. Don’t take off the head, tail, or fins. In a double boiler, add one tablespoon of butter, two cups of stale breadcrumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, and one-fourth cup of sherry. Heat all these ingredients, season with paprika and salt, and stuff the bass with the mixture. Sew up the fish, place it in a hot oven, bake it, and baste with sherry and butter.

A fish that weighs about four or five pounds is needed for the recipe above.

Take perch and stuff it with steamed onion mixed with one beaten egg, two chopped tomatoes, some bread crumbs, chopped parsley or celery, and salt and pepper to taste. Bake until the fish is nicely browned.

Fry any fish in oil, and serve the following:—

Beat two whole eggs well, add two tablespoons of flour mixed with cold water, and then gradually add the juice of one lemon.

Heat one teaspoon of oil, add one tablespoon of flour, and slowly mix in one-half cup of vinegar diluted with water; season with salt and sugar. If no other fish is available, you can use salt herring.

Parboil the roe in salted water for ten minutes. Drain it, then season with salt, pepper, and melted butter. Shape it into balls, dip in beaten egg and coat with cracker crumbs, then fry in hot oil or any butter substitute.

The roe can be baked and served with tomato sauce.

Clean and cut a three-pound shad. Place it in a greased roasting pan. Sprinkle with salt and pepper, brush with melted butter, and bake in a hot oven for thirty minutes.

Boil three large fish eggs in water with a bit of vinegar for ten minutes. Transfer to cold water; dry the fish eggs. Mash the yolks of three hard-boiled eggs into a cup of melted butter, add a teaspoon of anchovy paste, a tablespoon of chopped parsley, the juice of half a lemon, and season with salt and pepper to taste. Stir in a cup of bread crumbs and then gently mix in the fish eggs that have been broken into pieces. Place everything in a baking dish, cover with bread crumbs and small pieces of butter, and brown in the oven.

Split the fish, clean it, and remove the head and tail. Place it in a buttered pan, sprinkle with salt and pepper, and dot it with butter (using one tablespoon for a medium-sized fish). Pour two-thirds of a cup of milk over it. Bake for twenty-five minutes in a hot oven.

Make a dressing with two tablespoons of breadcrumbs, one tablespoon of chopped parsley, two tablespoons of butter, the juice of half a lemon, and salt and pepper to taste. Add enough hot water to make it soft. Stuff the herrings, roll them up, and tie them to hold their shape. Cover with greased paper and bake for ten to fifteen minutes.

Clean and salt the fish for half an hour, wash and dry it with a clean cloth; slice the garlic very thin, rub it over the fish; place it in the oven to bake; bake until the garlic smell has disappeared; then let the fish cool.

Soak the herring for one hour in water, then for another hour and a half in sweet milk. Remove the skin, bones, and chop it up. Dice a medium-sized onion and fry it in butter until golden brown. Add a cup of cream, two egg yolks, and a quarter cup of white bread crumbs, then mix in a little more cream. Grease a pan, sprinkle with crumbs or cracker dust, then add the herring and season lightly with pepper. Bake in a moderate oven for 45 minutes.

Take fresh Holland herring, remove the heads and scales, wash them well, open them up and take out the milt, then put the herring and milt in milk or water overnight. The next day, place the herring in a stone jar with alternating layers of chopped onions, sliced lemon, a few cloves, whole peppercorns, some bay leaves, capers, and whole mustard seeds. Take the milt and strain it through a fine sieve; the more you have, the better for the sauce. Stir in a spoonful of brown sugar and vinegar, then pour it over the herring.

Soak the salt herring overnight in cold water to draw out the salt. Drain and serve with boiled potatoes, or remove the bones and place in a pot of cold water, bring to a boil, and let it simmer for a few minutes until tender. Drain and pour melted butter over them, then serve hot with boiled or fried potatoes.

Freshen the fish by soaking it overnight in cold water, with the skin facing up. Drain and pat dry, remove the head and tail; put it on a buttered broiler, and slowly broil until it turns a light brown. Transfer to a hot dish, add pepper, small pieces of butter, a sprinkle of parsley, and a bit of lemon juice.

Soak the mackerel overnight in cold water, skin side up, to draw out the salt. Change the water frequently to reduce the soaking time. Drain the fish. Place the mackerel in a shallow pot, add enough water to cover it, and boil for ten to fifteen minutes or until the flesh separates easily from the bone. Transfer to a serving platter and drizzle hot, melted butter on top, then serve with hot potatoes.

They can also be boiled and served with a White Sauce.

Take pickerel, pike, or any lean fish, cut it into two-inch slices, wash it well, salt it, and set it aside in a cool place for a few hours. When you’re ready to cook, rinse it slightly so you don’t wash away all the salt. Take the heads and boil them with a whole onion for twenty-five minutes, then add the other pieces along with two cups of vinegar, one cup of water, four bay leaves, and twelve allspice berries, plus a little pepper and ginger. Cook for an additional thirty-five minutes. Taste the fish and add a bit of water or more vinegar to your liking. Carefully remove the fish to avoid breaking the pieces and let them cool. Strain the sauce, return the fish to it, and add a few bay leaves and allspice. Store it in a cool place until the sauce forms a jelly around the fish. It can be kept covered in a cool area for quite some time.

Split and cut three herrings in half, roll them up, and tie them together. Put them in a pie plate, pour a cup of vinegar over them, then add whole peppercorns, salt, cloves to your taste, and two bay leaves. Bake in a low oven until they're soft (about twenty minutes).

Blend together one can of salmon, one cup of grated breadcrumbs, two beaten eggs, one cup of milk, one teaspoon of lemon juice, half a teaspoon of paprika, half a teaspoon of salt, one tablespoon of chopped parsley, and one tablespoon of onion juice. Pour the mixture into a greased baking dish. Sprinkle the top with a thin layer of breadcrumbs. Bake in a hot oven for thirty minutes or until the breadcrumbs on top are browned. Serve with a white sauce.

Remove the salmon from the can, put it in a colander, and rinse it under running water or pour boiling water over it. Break it into small pieces, mix it into one cup of hot cream sauce; bring everything to a boil and serve it in patty cups or on toasted bread or crackers.

Take equal parts of vinegar, white wine, and water. Boil these with a little mace, a clove or two, a bit of ginger root, one or two whole peppers, and some grated horseradish. Remove the last ingredient when it has boiled enough, and pour the pickle over the salmon, which should be boiled in strong salt and water beforehand.

Cut about a pound of any cooked fish into small pieces, except for herring. Hard boil two eggs and chop them up. Take one cup of rice and cook it this way: after washing it well, put it in boiling water with a little salt. Let it boil for ten minutes, then drain it almost dry and let it steam with the lid tightly shut for another ten minutes without stirring. Take a clean pot and add the fish, eggs, rice, a good tablespoon of butter, and salt and pepper to taste. Stir over the heat until everything is hot. Press it into a mold, turn it out immediately, and serve.

Mix one teaspoon of flour smoothly in a cup of cold water. Stir it into a cup of boiling milk, and when it becomes thick and smooth, add the meat from any cold fish, making sure it's free from skin and bones. Season with salt, pepper, and a tablespoon of butter. If you want the cream to be extra rich, you can add one well-beaten egg one minute before taking it off the heat. Serve hot. Many enjoy a pinch of cayenne or a dash of paprika.

Soak the fish overnight in lukewarm water. Change the water again in the morning and rinse off all the salt. Cut the fish into pieces and boil for about fifteen minutes, then drain this water and boil it again with fresh boiling water. Boil for another twenty minutes, drain off all the water, place it on a platter to cool, and shred it as finely as possible, removing all skin and bones. Once that’s done, add an equal amount of mashed potatoes, a tablespoon of butter, a pinch of salt and pepper, beat in one egg and a little milk if needed, and mix with a fork. Flour your hands well and shape the mixture into biscuit-sized balls. Fry in hot oil.

Parboil for ten minutes, then broil like you would fresh fish.

To bake, put the fish in a pan, add one cup of milk and one cup of water; cover it. Cook for ten minutes in a hot oven. Take off the cover, drain, spread with butter, and season with pepper.

Break up and cook until tender about a package of macaroni. Add about three-quarters as much finnan haddie as you have macaroni. Mix everything in a greased baking dish and pour over a drawn butter sauce made with cornstarch or a good milk or cream dressing. Then, cover it with bread or cracker crumbs, or leave it plain to brown in the oven. Bake for twenty to thirty minutes.

SCALLOPED FISH, No. 1

Line a buttered baking dish with cold flaked fish. Sprinkle with salt and pepper; add a layer of cold cooked rice, dot with butter; repeat and top with cracker or bread crumbs. Bake for fifteen to twenty minutes.

SCALLOPED FISH, No. 2

Butter a dish, add a layer of cold cooked fish, sprinkle with breadcrumbs, parsley, salt, butter, and pepper; repeat. Top with white sauce, using one tablespoon of flour, two tablespoons of butter, and one cup of milk. Sprinkle the top with buttered breadcrumbs and bake.

These sauces are made by mixing butter and flour and then thinning them with water or another liquid. A sauce should never be thickened by adding a mixture of flour and water, because the flour is usually not cooked enough that way; nor should you add flour by itself, since that will definitely create lumps. The flour should be cooked first before you add the liquid.

All sauces that include butter and milk should be cooked in a double boiler.

If you prefer, any neutral oil—like vegetable or nut oil—can be used instead of the butter specified in the recipe.

Care in making a sauce is just as important as preparing the dish that the sauce accompanies.

Melt two tablespoons of butter and mix in two tablespoons of flour. Gradually add one cup of boiling water, then season with half a teaspoon of salt and a pinch of pepper and paprika.

Many sauces are based on drawn butter. For caper sauce, add three tablespoons of capers.

For egg sauce, add one hard-boiled egg, chopped finely.

There are several ways to make Bearnaise sauce. Here’s a very simple method: Bring two tablespoons each of vinegar and water to a boil. Simmer a slice of onion in it for ten minutes. Remove the onion and add the yolks of three eggs, beaten lightly. Take it off the heat, then season with salt and pepper, and slowly mix in four tablespoons of butter that have been softened to a cream.

*Quick Bearnaise Sauce.*—Whisk the yolks of four eggs with four tablespoons of oil and four tablespoons of water. Add a cup of boiling water and cook slowly until it thickens and becomes smooth. Remove from heat, then stir in minced onion, capers, olives, pickles, parsley, and a splash of tarragon vinegar.

Pare two large cucumbers; remove seeds if they’re large; chop them finely and squeeze out the excess moisture. Season with salt, vinegar, paprika, and add half a cup of cream.

Mix one tablespoon of butter and one tablespoon of flour in a saucepan and gradually add half a pint of boiling water. Stir until it just starts to boil; remove from heat and add the yolks of two eggs. In another saucepan, place a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons of vinegar, and heat this until the vinegar is reduced by half. Pour this into the sauce, stir for a moment; strain through a fine sieve; add half a teaspoon of salt and serve. You can change up this sauce by adding lemon juice instead of vinegar, or by using the water in which the fish was boiled. It’s one of the finest sauces you can make.

Mix two tablespoons of vinegar and one tablespoon of mustard, one teaspoon of oil or melted butter, and salt and pepper to taste. Add this to two finely chopped hard-boiled eggs, a small onion, and about the same amount of parsley as the eggs. Mix everything together well.

Work in half a cup of butter with enough lemon juice, then add a teaspoon of minced parsley.

Cream two tablespoons of butter, add one teaspoon of salt, and one tablespoon of chopped pickle. You can also add a dash of red pepper if you like.

Brown a spoonful of flour in heated fat, add some hot fish stock and a few sardines, chopped finely after being washed in cold water, along with a finely chopped onion. Let this boil for a few minutes, then add a bit of vinegar and sugar; strain the sauce through a wire sieve and mix in a few capers and a glass of white wine, and let it come to a boil again and thicken with the yolk of one egg.

Rub the mixing bowl with a clove of garlic, add half a teaspoon of salt, a dash of white pepper, and a teaspoon of cold water or a bit of ice, then four tablespoons of oil. Mix until the salt dissolves, remove the ice, and add ten drops of Tabasco sauce, two tablespoons of tarragon vinegar, one tablespoon of grated onion, one tablespoon of chopped parsley, and one chopped gherkin.

Mix six tablespoons of melted butter with one and a half teaspoons of anchovy paste, put it in a double boiler, and let it boil for about six minutes. Season with lemon juice.

To one cup of melted butter, add one tablespoon each of vinegar and lemon juice, along with two tablespoons each of chopped capers, pickles, and olives, half a teaspoon of onion juice, and a pinch of cayenne pepper.

Add two olives, one gherkin, and one small onion, all finely chopped, to a half pint of good mayonnaise dressing. Chop enough parsley to make a tablespoon, crush it in a bowl, and add it to the mayonnaise first. Mix in at least a tablespoon of drained capers and serve it with fried or broiled fish.

Place two tablespoons of butter in a saucepan; stir until melted. Add two tablespoons of flour mixed with a quarter teaspoon of salt and a few pinches of pepper. Stir until smooth. Gradually add one cup of milk and keep stirring until well mixed and thick. You can add chopped parsley. This is used for creamed vegetables—like potatoes, celery, onion, peas, etc.

Make white sauce as instructed above. Mix one tablespoon of mustard with a teaspoon of cold water and stir it into the sauce about two minutes before serving. You can adjust the amount of mustard to make the flavor stronger or milder, depending on your preference.

Use one teaspoon of curry powder in the flour when making white sauce.

Cook one finely chopped onion and green pepper in hot butter; add four tablespoons of flour and stir until smooth. Then, add two cups of strained tomatoes. Season with salt and pepper.

Brown one tablespoon of butter with one minced onion, then add one tablespoon of flour. Once browned, stir in two cups of cooked and strained tomatoes, also adding one teaspoon of sugar, a pinch of salt, pepper, a dash of red pepper, one tablespoon of vinegar, and one tablespoon of tomato ketchup.

Pare and quarter tart apples. Put them in a saucepan with just enough water to prevent burning; bring to a quick boil and cook until the pieces are soft. Then press them through a colander and add four tablespoons of sugar (or less) to each pint of apples.

If you want, you can sprinkle cinnamon or grated nutmeg on top after you put the applesauce in the serving dish, or you can cook a stick of cinnamon or some lemon peel with the apples. Serve with goose.

Fry one tablespoon of chopped onion in one tablespoon of fat. Add one tablespoon of flour, one cup of soup stock, one teaspoon of lemon juice, and salt and pepper to taste. Strain before serving.

The following sauces can be made using brown sauce as a base:

*Mushroom Sauce.*—Add ½ cup mushrooms.

*Olive Sauce.*—Chop up a dozen olives finely.

*Wine Sauce.*—Add half a cup of wine and a tablespoon of currant jelly.
Thicken with flour.

To one pint of cranberries, add one and a quarter cups of water.

Put the cranberries in a pot with water and cook until they're soft; strain through a cloth; weigh and add three-quarters of a pound of sugar for every pint of juice. Cook for ten minutes; pour into molds and let them cool. Serve with poultry, game, or mutton.

Boil together one and a half cups of sugar and one cup of water for seven minutes, then add three cups of cranberries, thoroughly washed and sorted, and cook until the berries burst. Serve it just like cranberry sauce.

Great for grilled steaks. Take one medium onion, finely chopped and browned in fat; add a cup of strong beef gravy and a cup of red wine or white wine; season with pepper, salt, and a bit of finely chopped parsley; let it simmer and thicken with a little browned flour.

Heat a tablespoon of drippings in a skillet; add a bit of flour; stir until smooth with a cup of soup stock, added all at once, and half a teaspoon of caraway seeds.

Stew some finely chopped onions in fat; you can add half a clove of garlic, chopped very finely; brown a little flour in this, season with salt and pepper, and add enough soup stock to thin it out.

Boil some soup stock with a few slices of lemon, a little sugar, and grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or an egg yolk. It's mostly used for stewed chicken.

Chop some mint finely; boil half a cup of vinegar with one tablespoon of sugar; add the mint and bring to a boil once; pour into a sauceboat and let it cool slightly before serving.

Brown some fat in a skillet, stir in a tablespoon of flour; keep stirring until it forms a smooth paste; then add hot soup, stirring constantly; add a handful of raisins, some crushed almonds, a few slices of lemon, and a tablespoon of vinegar; add brown sugar to taste: season with a few cloves and cinnamon, and if you'd like, grate in some horseradish and the crust of a rye loaf. Great for rich beef.

HORSERADISH SAUCE, #1

Grate a large stick of horseradish; take some soup stock and a tablespoon of fat, salt and pepper to taste, a bit of grated stale bread, and a few crushed almonds. Bring everything to a boil and then add the meat.

HORSERADISH SAUCE, No. 2

Heat one tablespoon of fat in a frying pan. Once it's hot, chop up a quarter of an onion and fry it until it's light brown. Then, brown one tablespoon of cracker meal or flour and add two tablespoons of grated horseradish; let this cook a bit until it’s browned. Next, add some soup stock, one tablespoon of brown sugar, two cloves, two bay leaves, salt, pepper, and two tablespoons of vinegar. Let it cook for a few minutes, then add another tablespoon of horseradish and, if needed, a little more sugar or vinegar. Place the meat into this sauce and cover it on the back of the stove until you're ready to serve. If you're using a gas stove, set it over a simmering flame.

Heat a tablespoon of drippings, either from meat or goose, in a frying pan; chop one or two cloves of garlic very finely and let it brown a bit in the hot fat; add a tablespoon of flour, a cup of soup stock or warm water, and salt and pepper to taste.

Take a generous tablespoon of drippings or goose fat, heat it in a pan, stir in two teaspoons of flour, then gradually and carefully add a small cup of hot soup or water—hot soup is better; add some chopped parsley and the juice of a lemon; season with salt and pepper; mix it well. This can be served with either roast or boiled meats.

All leftover bread should be saved for crumbs. The crusts should be separated from the soft part, then dried, rolled, and sifted, and stored in a covered glass jar until needed.

The brown crumbs work well for the first layer, while the white ones are better for the outside since they provide a nicer color. Cracker crumbs create a smooth finish, but for most dishes, bread crumbs are the better choice.

For meats, add a little salt and pepper, and for sweet items, mix in a bit of sugar with the crumbs. Any crumbs left on the cutting board should be dried, sifted, and saved for later use.

Frying is cooking in very hot fat or oil, and the key to doing it right is to make sure the fat is hot enough to quickly seal the outer surface of the food and deep enough to fully submerge it. Since the fat or oil can be reused multiple times, using a larger amount isn’t wasteful.

To fry easily, you need a deep, straight-sided frying pan and a frying basket made of galvanized wire with a side handle. The bale handles can get hot, and if you’re searching for something to lift them, your food may end up overcooked. The frying pan should be at least six inches deep with a flat bottom; iron or granite ware is better, but copper can also work. You need enough fat to completely cover the food, but make sure the pan isn’t too full, or it could overflow when you add heavier items. After frying, drain the fat or oil and store it in a container specifically for that purpose, reusing it as long as it’s good. When the amount starts to go down, add some fresh fat or oil to keep the level up.

Always add the fat or oil to the frying pan before placing it over the heat.

Wait until it's properly heated before adding the items to be fried.

Fry a few items at a time. Frying too many will lower the temperature of the fat or oil below the ideal frying point, causing them to soak up grease and taste bad.

Put the items you want to fry in the wire frying basket and lower it into the boiling hot fat or oil. Check the temperature of the fat by dropping in a piece of stale bread; if the bread browns in thirty seconds, the fat is hot enough.

Fry the croquettes until they're light brown; drain them over the fat, lift the frying basket from the hot oil to a round plate, quickly transfer the items from the basket to brown paper, let them drain for a moment, and serve.

When frying fish or any food that will be served at a meal with dairy, use oil. Olive oil is the best choice, but it’s quite pricey for regular use. Any other good vegetable oil or nut oil will work as a substitute.

When the food is meant for a meat meal, fat can be prepared according to the following instructions and used in the same way as oil.

Cut the fat into small pieces. Put it in a deep iron kettle and cover it with cold water. Place it on the stove uncovered; when most of the water has evaporated, move the kettle back and let the fat render slowly. When the fat is still and the scraps are shriveled and crispy at the bottom of the kettle, strain the fat through a cloth into a stone crock, cover it, and store it in a cool place. You can skip the water and slowly render the scraps on the back of the stove or in a moderate oven. Once the fat is rendered, pour it into the crock.

Several slices of raw potato added to the fat will help with the clarifying.

All types of fats are fine for drippings except for mutton fat, turkey fat, and fat from smoked meats, which have too strong a flavor for frying. However, save that fat along with other fats that might not be suitable for frying, and when you collect six pounds, turn it into hard soap.

Save every bit of fat each day; use what’s accumulated, no matter how small the amount. Do this by putting the scraps in a frying pan on the back of the stove. If the heat is low and the grease doesn’t get hot enough to smoke or burn, there won’t be any smell from it. Pour the melted grease into tin buckets and keep them covered. When you have six pounds of fat, pour it into a dish pan; add a good amount of hot water, and put it on the stove until the grease is completely melted. Mix it well, then set it aside to cool. This is how you clarify the grease. The clean grease will float to the top, and once it cools, you can lift it off in a solid piece. Any impurities that didn’t settle in the water can be scraped off the bottom of the fat.

Put the clean grease into a dish pan and melt it. Put a can of Babbitt's lye in a metal bucket; add a quart of cold water, and mix it with a stick or wooden spoon until it dissolves. It will become hot when you add the water; let it sit until it cools. Take the melted grease off the heat and slowly pour in the lye, stirring continuously. Add two tablespoons of ammonia. Keep stirring the mixture constantly for twenty to thirty minutes, or until the soap starts to set.

Let it sit until it's completely hard; then cut it into square bars. This makes a really good, white hard soap that will float on water.

Combine the ingredients as directed in the recipe, and lightly roll the mixture into a ball with your hands. Spread a generous amount of bread crumbs evenly on a board; roll the ball gently on the crumbs into the shape of a cylinder, and flatten each end by gently dropping it on the board. Dip it in the egg (for each egg, add one tablespoon of water and beat them together), and with a spoon, thoroughly moisten the croquette with the egg. Lift it out with a knife blade, and roll it in the crumbs again. Make sure every part is completely covered so no grease can seep in. If you want a light yellow color, use fresh white crumbs grated from the loaf (or pushed through a purée sieve) for the outside, and skip the egg yolk. Use coarse fresh crumbs for fish croquettes, which are usually shaped like chops or half hearts. After frying, prick a small hole in the pointed end and insert a sprig of parsley. Ensure all croquettes are perfectly uniform in size and shape, and set them aside on a dish, making sure they don’t touch each other, for an hour or more before frying. This will make the crust firmer.

The egg white can be used on its own for coating, but not just the yolk. Beat the egg with some water, just enough to mix it up, since air bubbles in the egg will pop while frying and let the oil seep in. Serve the croquettes on a plate, lay them on a napkin, and decorate with parsley sprigs.

Chicken Croquettes, No. 1

Cook half a tablespoon of flour in one tablespoon of chicken fat, gradually add half a cup of soup stock, and stir in half a teaspoon each of onion juice, lemon juice, salt, and a quarter teaspoon of pepper. Add one and a half cups of finely chopped veal or chicken and one pair of boiled brains, mixing everything well. Remove from heat and stir in one well-beaten egg. Spread this mixture onto a flat dish and place it in the refrigerator to cool. Once cooled, shape into small cones, dip in beaten egg, roll in powdered bread or cracker crumbs, and drop them into boiling fat. Fry until golden brown.

Chicken Croquettes, No. 2

Chop the chicken into very small pieces, using only the white meat, only the dark meat, or a mix of both. Season with salt, pepper, onion juice, and lemon juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or truffles can be added to the chicken, and using two or more of these ingredients really enhances the quality of the croquettes.

Soak the brains in salt water for an hour, or until they look completely white. Then, take them out one at a time, pat them with your hands to loosen the outer skin, and pull it off. Mash or blend them into a smooth paste with a wooden spoon, season with salt, pepper, and a tiny bit of mace; then add a beaten egg and about half a cup of bread crumbs. Heat oil in a frying pan and fry large spoonfuls of this mixture in it.

Veal, mutton, lamb, beef, and turkey croquettes can be made the same way as chicken croquettes.

Equal parts.

Cut the boiled sweetbreads into small cubes with a silver knife. Mix with mushrooms, using half the amount of mushrooms as you have sweetbreads. Use two eggs in the sauce.

Veal is often combined with chicken or used on its own as a replacement for chicken. Season it the same way and create the same combinations.

Finely chop cold cooked cauliflower, mix in one small, finely chopped onion, one small bunch of finely chopped parsley, half a cup of bread crumbs, and one well-beaten egg. Gently mix and shape into croquettes, dip in crushed crackers, and fry in hot oil until golden brown.

Peel the eggplant, place it in hot water, and boil until soft. Drain, then add two eggs, salt, pepper, and two tablespoons of matzo, white flour, or bread crumbs. Mix everything together and fry by spoonfuls in butter or oil.

Take any type of boiled fish, carefully remove the bones, and chop it up with a little parsley, salt, and pepper to taste. Whisk one egg with a teaspoon of milk and flour. Shape the fish into balls and coat them in the beaten egg and cracker crumbs or bread. Fry until light brown. Serve with any sauce or mayonnaise.

Mix two cups of mashed potatoes with a tablespoon of melted butter until it's smooth and soft. Then add one beaten egg and stir everything together with a wooden spoon. Season with salt and nutmeg. Roll each portion in beaten egg and then in bread crumbs, and fry in hot oil or margarine. If you prefer, you can use chicken fat instead of butter and fry the croquettes in deep fat or oil.

Press through a ricer enough hot baked sweet potatoes to measure one pint. Place over the heat. Add one teaspoon of butter or drippings, the beaten yolks of two eggs, salt and pepper to taste, and mix well with a fork until the mixture pulls away from the sides of the pan. Let it cool slightly, shape into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in crumbs, and fry in hot oil or fat.

To one cup of freshly cooked rice, add one cup of peanut butter, four tablespoons of chopped celery, one teaspoon of grated onion, one tablespoon of canned tomatoes, and salt and pepper to taste. Mix well; add the white of one egg, saving the yolk for coating the croquettes. Shape into croquettes and let them sit in a cool place for an hour, then coat with the egg yolk mixed with one tablespoon of water and roll in stale breadcrumbs until well covered. Fry in hot oil or a butter substitute.

RICE CROQUETTES, No. 1

Separate the white and yolk of one egg and save about half the yolk for coating the croquette. Beat the rest together with the white. Mix with two cups of boiled or steamed rice and half a teaspoon of salt, then shape into oblong croquettes or small balls. Combine the reserved egg yolk with a tablespoon of cold water. Dip the croquettes in this mixture and then roll them in fine breadcrumbs. Repeat until they're well-coated, then fry until golden brown in hot oil.

RICE CROQUETTES, No. 2

Put one cup of rice in cold water and bring it to a boil until it's tender. Drain the rice, then mix in one tablespoon of butter, the yolks of three eggs, and a pinch of salt. You can add about one tablespoon of flour to help bind the croquettes. Beat the whites of the three eggs until stiff, saving some of the beaten whites for coating the croquettes. Fold this in last, shape the mixture into croquettes, and fry them in hot oil or a butter substitute. Arrange on a platter and serve with a dollop of jelly on top of each croquette.

Lay the brains in ice water and then skin them. They will peel off easily if you hold them in your hands and gently pat them; this will help loosen all the skin and clotted blood that sticks to them. Soak them in cold salted water for at least an hour, then boil them in a mixture of half vinegar and half water (a crust of rye bread enhances the flavor of the sauce). Add one finely chopped onion, ten whole peppercorns, one bay leaf, one or two cloves, and a little salt. Boil everything together for about fifteen minutes. Serve on a platter and garnish with parsley. Eat cold.

Clean as described in calf's brains cooked sour; wipe dry, roll in crushed cracker crumbs, season with salt and pepper, and fry like you would cutlets.

Clean as described above. Soak in ice-cold salted water for an hour. Chop an onion, a few slices of celery root, a few whole peppers, add a little salt, and a crust of rye bread. Place the brains on this bed of herbs and lightly cover with vinegar and water. Boil for about fifteen minutes, then lift out the brains with a slotted spoon and place them on a platter to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses, half a teaspoon of cinnamon, a few seedless raisins, and a few crushed almonds. Moisten this with vinegar and add the boiling sauce. Boil the sauce for another ten minutes and then pour it hot over the brains. Serve cold and garnish with lemon slices.

Put one tablespoon of fat in a skillet, and when it's hot, add two tablespoons of flour. Stir until smooth and lightly brown it, then add half a can of tomatoes. Season with salt, pepper, finely chopped parsley, and a dash of cayenne pepper, along with the brains that have been cleaned, scalded with boiling water, and cut into small pieces. Cook for a few minutes, then fill the shells with the mixture. Sprinkle bread crumbs and a bit of chicken fat over each shell. Place the shells in a pan and brown them nicely. Serve with green peas.

Wash the brains thoroughly, remove the skin, and boil them for fifteen minutes in salted water. Slice some onions and add salt, pepper, ginger, and a cup of stock to a stew pan. Add the brains along with a bit of marjoram, and let it cook gently for half an hour. Mix the yolks of two eggs, the juice of a lemon, a teaspoon of flour, and some chopped parsley; once it’s smooth, stir it into the saucepan, mixing well to prevent curdling.

Boil a chicken in as little water as possible until the meat falls off the bones, chop it up fine, and season with pepper and salt. Layer some of the chopped meat in a mold, then add a layer of hard-boiled eggs, sliced. Fill the mold with alternating layers of meat and eggs until it’s nearly full. Simmer the leftover broth in the pot until it reduces by half. While still warm, add a quarter cup of aspic and pour it into the mold over the meat. Let it set in a cool place overnight to gel.

Boil one or more chickens just like you would for fricassee, using as little water as possible. When tender, remove all the meat from the bones and take off all the skin. Chop it as finely as you can in a chopping bowl (it should be chopped as fine as powder). Add all the liquid that the chicken was boiled in, which should be very little and well-seasoned. Shape it into a brick between two platters and put a heavy weight on top to press it down firmly. Set it aside to cool in the fridge and garnish nicely with parsley and lemon slices before serving. It should be placed whole on the table and sliced when served. Serve pickles and olives alongside it. Veal can be pressed the same way; some people use half veal and half chicken, which is just as nice.

Boil one large chicken until it's tender. You should have two quarts of stock left when the chicken is done. Remove the chicken and cut it into medium-sized pieces. Gradually stir in one cup of corn meal or farina into the stock until it thickens. If it's not the right consistency, add a bit more meal. Season with one tablespoon of chili sauce, three tablespoons of ketchup, salt, and one teaspoon of hot sauce. Let it simmer gently for thirty minutes, then add the chicken. Serve in ramekins.

Prepare a hearty "Chicken Fricassee" (you can find the recipe in the poultry section), but make sure to add a bit more gravy than usual. Boil some noodles or macaroni in salted water, drain them, rinse with cold water, shake off the excess, and then heat them up briefly with the chicken. Serve everything together on a large platter.

Heat some poultry drippings in a saucepan, chop an onion very finely, and then add the sweetbreads, which have been carefully cleaned and soaked in salt water for an hour before boiling. Season the sweetbreads with salt and pepper before placing them in the pot, slice two tomatoes on top, cover it tightly, and set it on the back of the stove to simmer slowly. Stir occasionally and add a bit of soup stock. Boil half a cup of string beans, half a can of peas, and half a cup of currants, chopped very finely, with a tablespoon of drippings, a little salt, and ground ginger. Once the vegetables are tender, mix them into the simmering sweetbreads. Thicken the sauce with a teaspoon of flour and let it boil down until pretty thick. Cook the spaghetti in salted water until soft. Serve it with the sweetbreads.

Take the chicken breast that has been fricasseed, cut it into small pieces, and add mushrooms. Make a brown sauce. Serve in pastry shells.

Wash the sweetbreads thoroughly and take off any skin and fatty bits. Cover them with cold water, add salt, and boil for fifteen minutes. Then take them out of the boiling water and cover with cold water. Season with salt and pepper, dip in beaten egg and coat with breadcrumbs, then fry until golden brown in hot oil.

Clean the sweetbread, boil it until tender, and cut it into small pieces. Take one tablespoon of fat, mix in one tablespoon of flour; add half the liquid from a can of mushrooms and enough soup stock to create the right amount of gravy; include a little ketchup, mushroom ketchup, and a few drops of kitchen bouquet, a clove of garlic, and a small onion; season with salt and pepper to taste. Cook this for about an hour, then remove the garlic and onion. Add the sweetbreads, mushrooms, and two hard-boiled eggs chopped very finely.

Wash and soak your sweetbreads in slightly salted cold water for an hour. Carefully remove all the outer skin, pat them dry, and sprinkle with salt and pepper. Heat some goose fat in a frying pan, add the sweetbreads, and cook slowly on low heat, turning frequently until they are nice and brown.

Two calf's feet, cut into joints, seasoned with pepper and salt a day before using. Put in an iron pot: half a pound of Italian chestnuts that have been scalded and peeled, then the calf's feet, an eighth of a pound of raisins, a pound of fine prunes, a small onion, a small head of celery root, two olives chopped into small pieces, an eighth teaspoon of paprika, and one cup of soup stock. Simmer slowly for five hours, and add a wine glass of claret and a wine glass of sherry one hour before serving while boiling. Do not stir.

Take calf's feet, cut them into joints; place them in cold water to boil and cook slowly until the gristle loosens from the bones. Season with salt, pepper, and one or two cloves of garlic. Serve hot or cold, according to your preference.

CALF'S FOOT JELLY, No. 1

After thoroughly washing one calf's foot, cut it in half and place it in one quart of water. Boil for four to five hours. Strain and let it sit overnight. The next day, put it on the stove, and when it starts to boil, add the stiff-beaten whites of two eggs; boil until clear, then strain through cheesecloth. Add sherry and sugar to taste. Allow it to firm up before serving.

SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2

Take one calf's head and four calf's feet, and clean them carefully. Let them sit in cold water for half an hour. Put them in a pot with four quarts of water to boil. Add two or three small onions, a few cloves, salt, one teaspoon of whole peppercorns, two or three bay leaves, the juice of a large lemon (remove the seeds), one cup of white wine, and a little white wine vinegar (just enough to give a tart flavor). Let this simmer slowly for five or six hours (it should reduce by half). Then strain through a fine sieve and let it sit for ten to twelve hours. Remove the meat from the bones and, when cold, cut it into small pieces. Also add the boiled brains (which must be handled carefully to avoid breaking them). Skim off all the fat from the jelly and melt it slowly. Add one teaspoon of sugar and the whipped whites of three eggs, and boil quickly for about fifteen minutes, skimming well. Taste it, and if it’s not tart enough, add a splash of vinegar. Strain through a flannel bag, and do not squeeze or shake it until the jelly stops running freely. Remove the bowl and place another underneath to press out what remains in the bag (this won’t be as clear, but will taste just as good). Wet your mold, pour in the jelly, and set it in a cool place. For variety, wet another mold and add the chopped meat and brains, then pour in the jelly; chill this on ice. It needs to be thick enough to cut into slices when serving.

Boil two chopped calf's feet, one pound of beef, and one calf's head in one quart of water and one cup of white wine. Add one celery root, three small onions, a bunch of parsley, twelve whole peppercorns, six cloves, two bay leaves, and a teaspoon of fine salt. Let it boil steadily for eight hours, then strain it through a fine-mesh sieve. Once it's cool, remove all the fat and boil it again, skimming until it's clear. Then crack two eggs, shells and all, into a deep bowl, beat them with one cup of vinegar, and stir some of the soup stock into this mixture. Put it back on the stove and bring it to a boil while stirring continuously. After that, remove it from the heat and strain it through a jelly bag like you would jelly. Pour the liquid into jelly glasses or one large mold and set it on ice.

Fry a large goose liver in goose fat. Season with salt, pepper, a few whole cloves, and just a bit of onion. Slice it up and mix it with the sulz and the whites of hard-boiled eggs.

After frying the liver, strain it through a sieve or colander and mix it with sulz.

If it's really big, cut it in half and dry it well with a clean cloth after soaking it in salted water for an hour. Season it with fine salt and pepper, fry it in very hot goose fat, and add a few cloves. While frying, chop a little onion very finely and add it in. Then cover it tightly and cook it this way until you're ready to serve. Lightly coat the liver with flour before frying and flip it occasionally. Serve each piece of liver with a slice of lemon.

Prepare as described above and garnish with chestnuts that have been prepared like this: Blanch them until they're perfectly white, heat some goose fat, add the nuts, a little sugar, and glaze until they're a light brown.

Take a large white goose liver and soak it in saltwater for an hour (this applies to all types of liver). Pat it dry, then season with salt, pepper, and dust it with flour. Fry it in hot goose fat. Chop some onion, add a few cloves, a few finely chopped slices of celery, whole peppercorns, one bay leaf, and some mushrooms. Cover tightly and simmer for a few minutes. Add lemon juice to the sauce.

Boil half a pound of calf's liver in salted water. Drain and cut it into small cubes. Chop one onion, one tablespoon of parsley, and some mint; add two cloves, a pinch of cinnamon, a bit of Tabasco sauce, one tablespoon of olive oil, and one cup of broth. Add one cup of bread crumbs that have been soaked in hot water and then drained. Mix everything with the liver and bring it to a boil. Serve it with Spanish rice.

Clean the milt thoroughly and boil it with your soup meat. Start with cold water and let it boil for about two hours. Then remove it and cut it into finger-length pieces. Prepare the following sauce: Heat one tablespoon of drippings in a pan. Once hot, finely chop a clove of garlic and brown it slightly in the fat. Add a tablespoon of flour, stirring quickly, then season with pepper and salt to taste, and thin it out with soup stock. Add the milt pieces and let it simmer slowly. If the sauce is too thick, add more water or soup stock. Some people use a few caraway seeds instead of garlic, depending on their preference.

Clean the milt by removing the thin outer skin and all the fat that sticks to it. Place it on a clean cutting board, make a cut down the center with a knife, being careful not to cut through the bottom skin, and scrape with the edge of a spoon to remove as much flesh as possible without tearing the milt, then put it in a bowl until needed. Meanwhile, dry the bread that you soaked in water in a skillet where you’ve heated some suet or goose oil, and finely chop some onion to add to it. Once the bread is thoroughly dried, mix it with the flesh you scraped from the milt. Then add two eggs, half a teaspoon of salt, pepper, nutmeg, and a tiny bit of thyme (omit it if you don't like the taste) and substitute a pinch of ground ginger instead. Now mix everything well with your hands and fill the milt. To do this, fill it lengthwise down the center and sew it shut; once it’s done, poke it with a fork in several spots to prevent it from bursting while boiling. You can parboil it in the soup you’re making for dinner, then carefully take it out and brown it lightly in a skillet with hot fat; or you can shape the mixture into a large ball and bake it in the oven with bits of fat placed around it, basting often. Bake until a hard crust forms on top.

Heat some goose fat in a pot with a tight-fitting lid. Chop up an onion and add it to the pot. When the onion turns a light yellow, add the liver that you’ve already sprinkled with salt and coated with flour. Toss in a bay leaf, five cloves, and two peppercorns. Cover it tightly and simmer the liver, turning it occasionally and adding a bit of hot water as needed.

Slice three or four livers from chicken or other poultry and coat them well with flour. Sauté one chopped onion in one tablespoon of fat until it turns light brown. Add the liver and shake the pan over the heat to brown all sides. Stir in half a teaspoon of salt, an eighth of a teaspoon of paprika, and half a cup of strong soup stock. Let it come to a boil once. Add a tablespoon of claret or sherry and serve right away on toast.

Buy beef casings from the butcher. Make a filling with fat, flour (using one-third cup of fat to one cup of flour), and chopped onions. Season it well with salt and pepper, cut them into short lengths, secure one end, stuff them, and then seal the open end. If they're not already cleaned, scrape the exposed surface after filling the casing until it's clean, after plunging it into boiling water. Slice two large onions in a roasting pan, and roast the kischkes slowly until they’re well done and nicely browned. Baste often with the liquid in the pan.

Prepare as mentioned above. If you're using the large casings, you don't need to cut them into shorter lengths. Boil for three hours in plenty of water, and when done, put them in a frying pan with one tablespoon of fat, cover, and let them brown nicely. Serve hot.

Soak the lung and heart in water for half an hour, then put them in a pot to boil along with the meat you’re planning to use for dinner. Once they’re soft, take them out of the soup and chop them up finely. Heat one tablespoon of goose fat in a skillet; finely chop an onion and add it to the hot fat. Once it's yellow, stir in the chopped lung and heart, salt, pepper, soup stock, and thicken it with flour. For a sweet and sour flavor, add a little vinegar, brown sugar, half a teaspoon of cinnamon, and one tablespoon of molasses. Let it simmer slowly, covered, until it’s time to serve.

Boil tripe with onion, parsley, celery, and seasonings; cut it into small pieces, then cook in the following sauce: Take one tablespoon of fat, brown it with two tablespoons of flour; then add one can of cooked and strained tomatoes, one can of mushrooms, salt, and pepper to taste. Serve in ramekins.

Scald and scrape two pounds of tripe and cut it into one-inch squares. Take a large kitchen spoonful of drippings and add four large quartered onions and three small cloves of finely chopped garlic. Let them steam but don’t let them brown. When the onions start to cook, add the tripe and steam for half an hour. Then, cover the tripe with water and let it cook slowly for three hours. Boil a few potatoes, cut them into dice, and add them to the dish. Half an hour before serving, add the following after removing as much fat from the tripe as possible: three tablespoons of flour mixed with a little water; add ketchup, paprika, ginger, and one teaspoon of salt. It should all be quite thick, like paste, when cooked.

Soak the fresh tongue in cold water for a couple of hours, then put it in a pot with enough water to just cover it, adding salt. Boil until tender. To check for tenderness, run a fork through the thickest part. A good guideline is to boil it, tightly covered, for three to four hours consistently. Remove the thick skin covering the tongue, cut it into even slices, sprinkle a little fine salt on each piece, and then prepare the following sauce: Heat one tablespoon of drippings in a pot (goose fat works well). Chop an onion and add it, then mix in a tablespoon of flour, gradually stirring in about a pint of the liquid from boiling the tongue. Slice a lemon, take out the seeds, and add two dozen raisins, a few crushed almonds, a stick of cinnamon, and a few cloves. Sweeten with four tablespoons of brown sugar mixed with half a teaspoon of ground cinnamon, one tablespoon of molasses, and two tablespoons of vinegar. Let this boil, then add the slices of tongue and let it boil for a few more minutes.

Take a pickled tongue, slice it open; chop or grind some corned beef; add one egg; sauté a bit of onion, and mix in some soaked bread; stuff the tongue with it, sew it up, and boil until cooked through.

Put in a large pot, fill it with cold water enough to fully cover the tongue; keep adding hot water as it boils down to maintain coverage until it's done. Keep it covered with a lid while boiling and place a heavy weight on top of the lid to prevent steam from escaping. (If you have an old flat iron, use it as a weight.) It should boil very slowly and steadily for four hours. Once the tongue is cooked, set it outside to cool in the liquid it was boiled in. If the tongue is very dry, soak it overnight before boiling. When serving, slice it very thin and garnish with parsley.

Scald the tongue, then the skin. Season it well with salt and pepper and slice an onion on top. Let it sit overnight. Put some drippings in a covered cast iron pot, then add the tongue along with the juices from the seasoning. Cover it tightly and let it cook slowly until it's tender—about three hours.

Select a large, fresh beef tongue. Soak it in cold water for half an hour. Crush a piece of saltpeter the size of a walnut, along with one cup of salt, one teaspoon of pepper, and three small cloves of garlic finely chopped; mix these seasonings together. Drain the water from the tongue. Using a sharp knife, poke the tongue all over; then rub in the seasoning. Place the tongue in a container, add the remaining salt and other seasonings; cover it with a plate and a weight. Let it sit for four to five days. Without rinsing off the seasoning, boil it in fresh water until tender.

The majority of kosher meat cuts are those that need to be cooked slowly over a long period of time. These cuts are the most nutritious, and with proper long, slow cooking, they can be just as enjoyable as the pricier cuts; they are best boiled or braised.

To seal in the juices, the meat should first be exposed to high heat for a short while. This will create a crust on the outside. After that, the heat should be reduced and the cooking should continue slowly.

This rule applies to baking, where the oven needs to be really hot for just the first few minutes; to boiling, where the water should be boiling and covered for a while, and then moved to simmer; and to broiling, where the meat should be placed close to the red-hot coals or under the broiler flame of the gas stove at the beginning, then moved farther away.

Do not poke the meat with a fork while cooking, as it lets the juices escape. If you need to turn it, use two spoons.

Take a piece of cross-rib or shoulder, about two and a half to three pounds, and place it in a small frying pan with just a little bit of fat. Heat the pan until it's very hot, then let the meat brown on all sides, turning it continuously until it's evenly cooked, which will take about thirty minutes total. Remove the meat from the pan and place it on a hot platter, then brown some onions and serve them alongside the meat.

Take four pounds of brisket, season with salt, pepper, and ginger, add three tablespoons of tomatoes and a chopped onion. Cover with water in an iron pot with a tight-fitting lid, place in the oven, and bake for three to four hours.

Heat some fat or goose fat in a deep iron pot, finely chop half an onion, and once it's slightly browned, add the meat. Cover it tightly and let the meat brown on all sides. Add salt to taste, a little less than half a teaspoon of paprika, half a cup of hot water, and let it simmer for an hour with the lid on. Then, add half a sweet green pepper (seeds removed), one small carrot sliced, two tablespoons of tomatoes, and two sliced onions.

Two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will need three hours of slow cooking. Lamb shoulder can also be cooked this way.

When the meat is tender, transfer it to a warm plate, strain the gravy, pressing the thick parts through the sieve, and after removing any fat, serve it in a sauce boat.

If there’s any leftover meat, it can be sliced and reheated in the gravy, but make sure to warm the gravy first, and only cook the meat for a short time since it’s already cooked enough, and overcooking will make it tasteless.

If the brisket has been used for soup, take it out when it's tender and serve it with horseradish sauce, garlic sauce, or onion sauce. (See "Sauces for Meats".)

Take about three pounds of lean, young beef (you can make soup stock with it first), then remove the bones, season it well with salt, and place it at the bottom of a pot. Add a quart of sauerkraut on top and let it simmer slowly until tender. If needed, add some vinegar, thicken it with a grated raw potato, and mix in a little brown sugar. Some people like to add a few caraway seeds.

Take a piece of cross-rib or middle cut of chuck that's about three pounds, and put it in a deep earthen jar. Pour enough boiling vinegar over it to cover, and you can use one-third water. When the vinegar is boiling, add four bay leaves, some whole peppercorns, cloves, and whole mace. Pour this over the meat and turn it daily. In summer, three days is the longest you should let the meat sit in this pickle; but in winter, eight days is acceptable. When you're ready to boil, heat one tablespoon of drippings in a stew pan. Chop up one or two onions and cook them until tender, then add the beef, salting it on both sides before stewing. Cover it closely while stewing, and if it’s not tangy enough, add some of the brine it was pickled in. Stew for about three hours and thicken the gravy with flour.

Take one and a half pounds of tenderloin, sprinkle it with parsley and onion; season with pepper and salt; roll it up and tie it. Place it in a pan with soup stock (or water if you don't have stock), a carrot, and a bay leaf, and pot roast for an hour and a half. Serve with tomato or brown sauce.

Take the tenderloin and lay it flat on a cutting board after removing the fat. Make a stuffing similar to what you would use for poultry. See "To Stuff Poultry." Spread this mixture evenly on the meat, then roll it up and tie it with white twine; tuck in the ends to make it neat and shapely.

Cut an onion, turnip, and carrot into small cubes and place them in a baking pan; lay the rolled meat on top of the vegetables; add enough stock or water to cover the pan about an inch deep; include a bouquet of parsley, one bay leaf, and three cloves; cover with another pan and let it cook slowly for four hours, basting frequently. You can also use a pot for this, making sure it's covered as tightly as possible; when cooked, strain out the vegetables; thicken the gravy with one tablespoon of flour browned in fat and serve it with the meat. Long, slow cooking is necessary to make the meat tender. If cooked too quickly, it won’t turn out well.

Have the bones cut into pieces about two or three inches long; scrape and wash them thoroughly; spread a bit of thick dough on each end to keep the marrow inside; then tie each bone in a piece of cloth and boil them for an hour. Remove the cloth and dough, and place each bone on a square of toast; sprinkle with red pepper and serve very hot. Alternatively, the marrow bone can be boiled whole, then the marrow can be scooped out with a spoon and placed on hot toast. Serve it for lunch.

ROAST BEEF #1

Take prime rib roast. Chop a small onion, a celery root, and part of a carrot into fairly small pieces, and add two or three sprigs of parsley and one bay leaf. Spread these over the bottom of the roasting pan and place your roast on top. The oven should be very hot when you first put the roast in, but once it's browned enough to keep its juices, lower the heat and roast it more slowly until the meat is cooked through. Don't season until the roast is browned, then add salt and pepper. Enough juice and fat will drip from the roast to create the broth you need for basting. Baste frequently and turn occasionally, being very careful not to pierce the roast with a fork.

ROAST BEEF, No. 2

Season the meat with salt and paprika. Coat it with flour. Place it on a rack in a roasting pan with two or three tablespoons of fat, in a hot oven, to brown quickly. Lower the heat and baste every ten minutes with the fat that has cooked off. When the meat is about halfway done, flip it over, coat it with flour, and finish browning. If needed, add a small amount of water. Allow fifteen to twenty minutes for each pound of meat.

Three pounds is the smallest roast you can realistically make.

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

Take a shoulder, remove the bone, and then pound the meat well with a mallet. Soak it in vinegar for twenty-four hours. Heat some fat or goose oil in a deep pan or pot with a tight-fitting lid and place the meat in the hot fat, sprinkling the top with salt, pepper, and ginger. Add an onion with about six cloves stuck into it and include one bay leaf. Now flip the meat over and season the other side with salt, pepper, and ginger. Chop up one or two tomatoes and pour some broth over everything, along with a splash of white wine. Cover tightly and simmer very slowly for three to four hours, turning the meat occasionally; avoid piercing it with a fork, as this will let the juices escape. Don’t add any water. Make enough potato pancakes to serve one or two for each person with "Wiener Braten."

Wipe the steak with a damp cloth. Trim off the excess fat. When the oven has been preheated for about five to seven minutes, place the steak on a greased rack as close to the flame as possible, depending on the thickness of the steak. Let the steak sear on each side to keep the juices in. Then lower the rack a bit and let the steak broil to your desired doneness. Just before removing it from the oven, add salt and pepper and brush it with melted chicken fat.

You can get just as good results when cooking chops and fish in the broiling oven.

Heat the grill, place the steak on it, and flip the steak over the hot coals every two minutes, then continue flipping it every minute after that. Season with salt and pepper, and serve on a hot plate.

Chops are done the same way, but the grill is turned twice every two minutes and six times every minute.

Season the steak with salt and pepper, then coat it in flour. If it's tough, pound both sides with a sharp knife. Place it in a pan with hot oil; once it's browned on one side, flip it and brown the other side. While the steak is cooking, heat some oil in another pan and add four or five chopped white onions. Fry until they're crispy but not burnt. Transfer the steak to a hot plate, stir one tablespoon of flour in the pan until smooth, then add half a cup of boiling water. Place the crispy onions on top of the steak, then pour the brown gravy over everything.

Take a third cut of chuck or the tenderloin. Heat the pan very hot, using just enough oil to coat it. Place the steak in, turning it frequently to keep the juices inside, and season with salt and pepper. Serve on a hot plate.

Cook one pound of beef brisket and three pounds of young chicken with one pint of soup stock or water, one pint of Lima beans, four ears of corn (cut off the cob), three diced potatoes, two quartered tomatoes, one small onion, one teaspoon of paprika, and one teaspoon of salt. Let everything simmer until tender, and before serving, take out the meat and any visible chicken bones.

This stew can be made with veal breast, leaving out the chicken and brisket.

Get the small ribs and put them in a pot with plenty of water, an onion, pepper, and salt. After boiling for about one and a half hours, add a large yellow turnip cut into small pieces. Half an hour before serving, add six potatoes cut into small pieces. Add more water as needed. A little sugar will enhance the flavor, and as it simmers, the turnip will soften and give the whole dish a stew-like appearance.

Have a flank steak cut into three-inch squares. Spread each piece with the following dressing: one cup of bread crumbs, two tablespoons of minced parsley, one chopped onion, a dash of red pepper, and one teaspoon of salt. Moisten with one-fourth cup of melted fat. Roll up and tie to hold its shape. Cover with water and simmer until the meat is tender. Remove the olives from the sauce and brown them in the oven. Thicken the sauce with one-fourth cup of flour mixed with water to make a thin paste.

Get the small beef ribs and put them in a pot with enough water to cover them. Season with salt, pepper, an onion, and a small clove of garlic. Let it cook for about two hours, then add a can of tomatoes and season well with either red pepper or paprika. Cook for at least three hours.

Two oxtails, cut up and cleaned; six onions, sliced and sautéed in a pot with the oxtails. Once they’re nicely browned, add enough water to cover and simmer slowly for an hour; then add two small carrots, one green pepper, a sprig of parsley, half a cup of tomatoes, and six small potatoes, and cook until tender. Thicken with browned flour. Cook eight pieces of macaroni separately; place the cooked macaroni on a plate and pour the ragout over it, then serve hot.

To brown flour, take half a cup of flour, put it in a pan over medium heat, and stir until it's nicely browned.

Cut two pounds of beef into one-inch cubes. Coat the cubes in flour and fry them until they’re browned. Add enough water to cover the meat and let it simmer for two hours. In the last half hour, stir in one tablespoon of salt and one-eighth teaspoon of pepper. To make the sauce, cook one cup of tomatoes and one stalk of celery (chopped into small pieces), a bay leaf, and two whole cloves for twenty-five minutes; then strain it through a sieve and add it to the beef stock. Thicken the sauce with four tablespoons of flour mixed with two tablespoons of water. Serve the beef with cooked diced potatoes, carrots, and strips of green and red peppers.

To one pound of lean beef, diced for stew, add one chopped green pepper, one large onion, and two cloves of finely chopped garlic, along with pepper and salt, using just enough water to cover everything. Let it simmer until the meat is really tender, adding more water if needed. About an hour before serving, add a medium-sized can of tomatoes. Have two cups of cooked spaghetti or macaroni ready, and mix it into the meat until everything is nicely heated. Make sure it isn’t too watery; let some of the water evaporate just before adding the tomatoes.

To two pounds of chopped beef, add three egg yolks, three tablespoons of parsley, three tablespoons of melted chicken fat, four heaping tablespoons of soft bread crumbs, half a teaspoon of kitchen bouquet, two teaspoons of lemon juice, the grated peel of one lemon, one teaspoon of salt, half a teaspoon of onion juice, and one teaspoon of pepper. Mix the ingredients and bake for twenty-five minutes in a hot oven with a quarter cup of melted chicken fat and half a cup of boiling water. Baste often.

Take one pound of raw beef, trim off the fat and tough bits, chop it very finely, and season with salt and pepper. You can grate in some onion or sauté it with onions. Shape the mixture into round patties that are a little less than half an inch thick. Heat a pan until it’s very hot and lightly grease it; add the patties, count to sixty, then flip them and cook on the other side until browned. If you prefer them rare, they're done when well browned. Cook for ten minutes if you like them well done.

Take two cups of chopped clear beef and two cups of bread crumbs that have been soaked in a bit of water, leaving them nice and moist. Mix thoroughly with the beef, season with pepper and salt, and shape into individual patties. Fry as instructed for Hamburger Steak.

Take a pound of chopped meat, add grated onion, an egg, matzo meal, white pepper, mix it all together and shape it into small balls. Place them in a pot with half a cup of water, some fat, sugar, a quarter cup of large black raisins, and a few slices of lemon. Let it stew for half an hour, then thicken the gravy with a tablespoon of flour browned in a tablespoon of fat and serve.

One pound of chopped tenderloin, add an egg, a bit of paprika, black pepper, salt, and four cloves of garlic (scraped, then let sit in a little salt for ten minutes, and then mashed until it looks like dough). Shape this meat mixture into short sausage-like rolls; boil for half an hour and serve immediately.

Serve this dish with Slaitta. (See Vegetables.)

Mix together one cup of chopped meat, one cup of cold mashed potatoes, half a minced onion, one well-beaten egg, and half a cup of soup stock. Season generously with salt if you’re using unsalted meat, along with paprika and celery salt. Pour the mixture into a greased baking dish and bake for twenty minutes in a preheated oven. You can also fry the same mixture, but it won’t taste as good.

The meat should be cooked until it's really tender, then take it out of the soup and place it on a platter, seasoning it while it's hot. Heat a tablespoon of fat or drippings from roast beef in a skillet, then chop up a few slices of onion and add them, along with half a clove of garlic. Stir in a tablespoon of flour constantly, then add soup stock or rich gravy, and the soup meat that’s been seasoned with salt, pepper, and ginger. Make sure to sprinkle the spices on both sides of the meat, and add half a teaspoon of caraway seed to the sauce. If the sauce is too thick, add more soup stock and a little boiling water. Cover it tightly and let it simmer for about fifteen minutes.

There are many ways to use leftover meat.

Indeed, not a single piece of meat should ever be wasted.

Cold roasts of beef, lamb, mutton, or any cold joint that has been roasted or boiled can be turned into soups, stews, minced dishes, or used for sandwiches, or simply served cold with vegetables or salads.

Break the spaghetti into small pieces and boil until soft. Grind the leftover meat and mix it with the spaghetti, salt, pepper, and a bit of onion juice. Grease a baking dish and add the meat and spaghetti mixture, then sprinkle breadcrumbs on top and bake in a moderate oven.

Cut any leftover beef, lamb, or veal into small pieces, removing all excess fat. Parboil one green pepper (seeds removed) cut into strips, two cups of potatoes, and half a cup of diced carrots, along with one finely chopped onion. Add these to the meat. Thicken with one-fourth cup of flour mixed with cold water. Place in a baking dish. The crust is made as follows: one cup of flour, one heaping teaspoon of drippings, a pinch of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar, and cold water to mix, about one-third cup. Roll out to fit the baking dish, cut holes for steam to escape after covering the filling. Bake in a hot oven for half an hour.

Take four quarts of water, add enough salt to make an egg float, and boil the salted water. Once it's cool, take four or five pounds of brisket, season it with whole and ground peppers, one large clove of garlic pierced in several places on the beef, one tablespoon of sugar, one bay leaf, and one teaspoon of saltpeter. Place the meat in a deep stone pot, pour the cooled boiled water over it, and keep it in a cool place for ten days to two weeks.

Put corned beef in cold water, using enough to cover it completely. Bring it slowly to a boil, then reduce the heat so it simmers. Allow thirty minutes or more for each pound. It tastes better if you add some soup vegetables in the last hour of cooking.

If the piece can be reused, trim it down to a good shape; place it back in the water it was boiled in; let it heat through; then set it aside to cool in the water, with a plate or a deep dish holding a flat iron on top of the meat. The water doesn’t need to cover the meat enough to wet the iron. When it cools under pressure, the meat becomes firmer and easier to slice.

Cabbage is usually served with hot corned beef, but it shouldn’t be boiled together with it.

Make a dough using cornmeal, wheat flour, and water. Roll it into thin, round cakes and cook them quickly in an ungreased pan, then wrap them in a cloth to keep them soft and warm. Grind one cup of sausage, add half a grated onion and one tablespoon of Worcestershire sauce, and fill the warm cakes with this mixture. Roll them up once filled, and pour over them a sauce made from two tablespoons of drippings mixed with two tablespoons of flour. Add one cup of soup stock, one cup of strained tomatoes, two tablespoons of vinegar, and one tablespoon of Spanish pepper sauce.

Wash and place in boiling water. Boil for ten minutes, fill a deep dish with hot water, add the sausages, cover, and serve in hot water. Serve with grated horseradish or French mustard.

Soak overnight in cold water; the next morning put it in cold water and simmer until it's really tender, allowing about half an hour for each pound.

The shoulder and breast of veal are ideal for roasting. Always choose veal that is fatty and white. Prepare it for the oven like this: wash and dry it; rub it thoroughly with salt, a pinch of ground ginger, and coat it well with flour. Place it in a roasting pan and put slices of onion on top along with a few tablespoons of goose fat or drippings. Cover it tightly and roast, allowing twenty minutes per pound, and baste frequently. Veal needs to be cooked thoroughly. When it’s cold, it slices just as nicely as turkey.

Roast as instructed above. Have the butcher cut a pocket for the stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a little caraway seed on top of the roast. A tablespoon of lemon juice enhances the flavor. Baste frequently.

Prepare as mentioned above, but don’t cut the meat into small pieces. If you want, you can use half a teaspoon of caraway seeds instead of parsley. Mashed potatoes and green peas or stewed tomatoes are typically served with veal.

Any of the flour or potato dumplings are great served with stewed or fricasseed veal.

Use the breast or shoulder for this, with the breast being the better choice, and cut it into pieces that aren’t too small. Lightly sprinkle each piece with fine salt and ginger. Heat a tablespoon of goose oil or poultry fat in a stew pan, and add the veal. Chop up an onion and one or two tomatoes (a tablespoon of canned tomatoes works too), then add a bit of water and simmer for two hours, covered tightly. Once done, mix a teaspoon of flour with a little water and add it to the veal. Chop up a few sprigs of parsley, add that in, and bring it to a boil before serving. Arrange the cauliflower around the platter with the veal. Boil the cauliflower in salted water, covered tightly.

Have the blade taken out, and fill the space with a mixture of bread crumbs, thyme, lemon juice, salt, pepper to taste, and one egg, along with chopped mushrooms if you like. Sew up the opening, shape it nicely, and roast it. The stuffing can also be made with minced meat from the veal, well-seasoned.

Take two pounds of chopped veal, four tablespoons of bread crumbs, and two beaten eggs. Season with salt, pepper, ginger, nutmeg, and a little water. Add a tablespoon of chicken fat; grease the pan, mix the ingredients thoroughly, form into a loaf, and spread or lay a piece of chicken fat on top. Bake in a rectangular pan until done, basting frequently.

Brown four onions in a tablespoon of fat until light brown, add one teaspoon of mixed paprika, and the meat cut into pieces; leave the pan uncovered for a few moments, then cover it; add one chopped sweet green pepper and let it cook; add a little water whenever the gravy reduces; when the meat is tender, serve it with dumplings.

Remove veins and arteries from the hearts. Stuff with a highly seasoned bread dressing and sew. Dredge in flour, brown in hot fat, cover with hot water, and place on the back of the stove or in a hot oven. Cook slowly for two or three hours. Thicken the liquid with flour and serve with the hearts.

Cut one and a half pounds of lamb into small pieces. Coat each piece of meat in flour. Brown in a frying pan. Transfer to a pot, cover with water, and cook slowly for one hour or until tender. After cooking for thirty minutes, add one quart of diced potatoes, half a cup of carrots, and three onions. Season with salt and pepper, and thicken with two tablespoons of flour mixed with enough cold water to make a smooth paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings for Soups".)

Dilute one can of concentrated tomato sauce with one quart of water. Mince two medium-sized onions very finely and fry them slowly in olive oil or drippings until they turn golden brown, then add them to the tomatoes. Brown one and a half pounds of lean neck of lamb in a bit of drippings until the meat is evenly browned, and then add it to the tomatoes. Season with one clove of garlic, two bay leaves, two teaspoons of sugar, pepper, and salt, and let it simmer for about an hour and a half, or until the meat is tender and the sauce thickens to the consistency of heavy cream. Have some boiled macaroni ready, mix it in with the meat, and stir well. Serve hot.

Short ribs of beef can be cooked the same way.

Brown slices of leek or young onions in one tablespoon of fat, add neck or breast of lamb, cut into small pieces; season with white pepper, salt, and parsley; cook until tender, then just before serving, season with dill.

Have three pounds of mutton cut into one-inch cubes. Rinse, place in a pot, and cover with cold water. Cook for five minutes, drain, and then cover with boiling water again. Add one cup of chopped onion, one teaspoon of peppercorns, and half of a red pepper, diced into small strips. Put on the back of the stove and let it simmer until tender. Strain the liquid and thicken it with flour. Add two tablespoons of drippings, one tablespoon of minced parsley, one teaspoon of curry powder, and half a teaspoon of salt. Serve with molded rice.

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

Take a shoulder of lamb—it should be young and tender—wash the meat thoroughly and dry it with a clean towel. Rub it well with salt, ginger, and a pinch of pepper, and coat it generously with flour. Place it in a covered roasting pan. Add a few whole pieces of mace and some sliced onion on top; pour a cup of water into the pan. Cover it tightly and put it in a hot oven to roast, basting frequently. Roast the lamb for about twenty minutes per pound; it should be well done. Add more water if needed (always add hot water so you don’t stop the boiling process), skim the gravy well, and serve with currant or cranberry jelly. Peel potatoes of even size, wash them, and salt them about thirty minutes before dinner. Place the potatoes in the pan around the roast, sprinkle them with salt, and put them back in the oven to roast. Let them brown nicely.

Salt the mutton on both sides and sprinkle a bit of ground ginger on it. Put it in a pot with cold water, cover it tightly, and let it simmer slowly. Meanwhile, peel and chop the carrots, then add them in and cover again. Peel and dice about six potatoes and add them three-quarters of an hour before serving. Cover it again, and when it's done, make a sauce like this: Skim off about two tablespoons of fat from the mutton stew, place it in a skillet, and heat it up. Brown a tablespoon of flour in the fat, then add a heaping tablespoon of brown sugar and some cinnamon. Pour the gravy from the stew into the skillet, let it boil once, and then pour it all over the carrots and stew until everything is ready to serve.

White turnips can be used in place of carrots.

Trim some fat off and heat a skillet. Season the chops with salt and pepper or salt and ginger. Ensure the skillet is very hot with just a little fat in it. To keep them nice and tender, they should be sautéed quickly until browned. Alternatively, the chops can be broiled over hot coals or in a gas broiler; eight to ten minutes is all you need. Serve immediately.

Have the butcher carefully take out the blade from the shoulder and fill the space with bread stuffing; see "Bread Dressing for Fowl." Sew up the opening, roast in the oven with a little water in the pan, and baste frequently. Serve with the gravy from the pan after the grease has been carefully removed.

Singe the bird by holding it over a flame from gas, alcohol, or burning paper. Remove the pin feathers. Cut off the nails, then remove the head, peel back the skin, and cut the neck off close to the body. Take out the windpipe and crop, cutting close to the body. Cut around the skin of the leg about an inch below the joint; remove the tendons and break the leg at the joint; for older birds, each tendon must be taken out separately with a skewer.

Make a cut just below the breastbone that's big enough to fit your hand inside. Remove the fat and loosen the insides with your finger. Once everything is removed, cut off the wings close to the body, along with the neck, feet, and head. Separate the gall from the liver, being very careful not to break the gall because it has very thin skin. Carefully scrape off all the fat that clings to the insides and place it in a separate dish of water overnight. Cut open the gizzard, clean it, and peel off the skin or inner lining.

Make Kosher as directed in "Rules for Kashering".

If you use the head, which you can in soup, cut off the top of the beak, split the head open lengthwise, and remove the brains, eyes, and tongue.

Clean the gizzard and feet by placing them in hot water for a few moments; this will loosen the skin, making it easy to remove.

Remove the oil bag from the top side of the tail.

After preparing Kosher and cleaning poultry, season all birds for several hours before cooking. Salt, pepper, and ginger are the right seasonings. Some prefer a little bit of garlic rubbed inside and out, especially for goose or duck.

Dress and clean goose, duck, squab, and turkey the same way you would for chicken.

Press the thighs and wings tightly against the body; secure them with skewers and tie with string. Pull the skin of the neck to the back and fasten it.

Stuff and tie up a chicken, season it with salt and pepper, and coat it with flour. Place it in a roasting pan with two or three tablespoons of chicken fat, especially if the chicken isn't very fatty. Once heated, add hot water and baste it frequently. The oven should be hot, and it will take about an hour and a half for a large chicken to cook. When it's done, take the chicken out, pour off the grease, and make a brown sauce in the pan.

Bake chicken in a covered casserole until it’s almost tender, then add three diced potatoes; boil small pieces of carrots, green peas, and small white onions—each boiled separately. Just before serving, thicken the gravy with a teaspoon of flour mixed with half a cup of soup stock or water. Season to taste and arrange the vegetables around the dish.

Make chicken soup with an old hen. Remove the chicken from the soup as soon as it’s tender. Put it in a roasting pan with three tablespoons of chicken fat, one sliced onion, one clove of garlic, and half a teaspoon each of salt and paprika. Sprinkle with soft bread crumbs. Baste frequently, and when it’s browned enough, cut it into pieces for serving. Place it on a platter, pour the strained gravy over the chicken, and serve.

Take young spring chickens weighing one to one and a half pounds, and split them down the back, breaking the joints and removing the breastbone. Sprinkle with salt and pepper and rub them well with chicken fat. Place in a broiler and broil for twenty minutes over a clear fire, or under the flame in the broiling oven of a gas stove, being careful to turn the broiler so that all parts are evenly browned. The flesh side should be exposed to the fire for most of the time since the skin side will brown quickly. Transfer to a hot platter.

Or chicken can be placed in a roasting pan, skin side down, seasoned with salt and pepper, and coated with chicken fat, then baked for fifteen minutes in a hot oven and broiled to finish.

Serve with gravy.

Cut it up like you would for a fricassee and make sure each piece is dried off. Have some goose fat or other poultry drippings heated in a skillet. Season each piece of chicken with salt and ground ginger or pepper. Roll each piece of chicken in sifted cracker or bread crumbs (which you have seasoned with salt beforehand). Fry in the skillet, turning often and browning evenly. You can chop some parsley and add it while frying. If the chicken is really large, it's better to steam it before frying.

Heart, liver, and gizzard make up the giblets, and the neck is usually included as well. Rinse them, place them in cold water, and cook until they're tender. This will take a few hours. Serve alongside the chicken, or mash the liver, chop the heart and gizzard, and mix them into the brown sauce. Keep the stock from cooking them for making the sauce.

Take a chicken, remove the wings, legs, and neck. Separate the breast from the chicken, keeping it whole. Cut the back into two pieces. Prepare a mix of salt, ginger, and a little pepper in a small dish and dust each piece of chicken with this mixture. When you're ready to cook the chicken, take all the fat bits you removed and place them at the bottom of the pot, along with a chopped onion, some parsley root, and celery. Put the chicken in on top of this, starting with the breast, then the leg, and so on. Cover it tightly and let it stew slowly on the back of the stove (or over a low gas flame), adding hot water as needed. Just before serving, finely chop some parsley, and mix a teaspoon of flour in a little cold water, then add it in. Let it come to a boil once. Shake the pot back and forth to keep it from getting lumpy. You can skip the parsley root and celery if you want.

Duck can be cooked this way.

Joint a chicken; season it with salt and ground ginger and boil it in enough water to cover. Use half a pound of rice for one chicken. Boil the rice after the chicken is tender. Serve everything together on a large platter.

Brown a chicken, cover it with water, and season it. Cook until tender. Once the chicken is tender, score the skin of the chestnuts, place them in the oven to roast, then peel them. Add the chestnuts to the chicken and bring it to a boil before serving.

Cook one pound of rice in a quart of stock for 30 minutes, stirring often. Then add a whole chicken that is stuffed and tied as if for roasting; cover it tightly and cook it all the way through. After you take out the chicken, strain the liquid, add the juice of a lemon and a beaten egg yolk, and pour it over the chicken.

Prepare and tie up a young chicken, as if for roasting. Place it in a casserole; then pour over it two tablespoons of olive oil, a cup of white wine, a cup of broth, salt and cayenne to taste, one spoon of dried mushrooms soaked in one cup of water and chopped finely, and half a can of mushrooms. Cover it tightly and simmer in the oven for about an hour, turning the chicken occasionally; then add a dozen olives and a tablespoon of chicken fat blended with one tablespoon of flour, and bring to a boil. Take out the chicken and add about a pint of boiled spaghetti to the sauce. Place the chicken on a platter, surround it with the spaghetti, and serve.

Steam the chicken until it's almost tender, then stuff it with the following: Take 1/4 pound of chopped almonds; season with parsley, pepper, and salt to taste, add 1 tablespoon of breadcrumbs, and mix it all with 1 well-beaten egg. Place the chicken in a roasting pan and roast until fully cooked.

Two tender chickens cut in half, split down the back; place the pieces in a colander to drain well after being salted; season with pepper; grease the bottom of a baking pan; add one stalk of finely chopped celery and onion; lay the chicken breast-side up; sprinkle lightly with flour and fat; add two cups of hot water. Have the oven very hot when putting the chickens in. Once browned evenly, cover with a pan that fits closely. Reduce the heat of the oven; allow to cook slowly for about an hour longer, until tender. Place on a hot platter; keep in the oven until the sauce is made, as follows: put the pan on the stove where the chickens were cooked; add a level tablespoon of flour, thinned in cold water; add minced parsley; let this cook for two or three minutes, then add a large cup of strong stock to the chickens. Broil one can of mushrooms and pour these over the chicken when ready to serve.

Cut the chicken into pieces for serving; coat in flour and sauté in hot oil. Slice one onion thinly, add one tablespoon of curry powder, three-quarters of a tablespoon of salt, and one tablespoon of wine vinegar. Mix with the chicken, cover with boiling water, and let simmer until the chicken is tender. Thicken the sauce and serve with steamed rice.

Cut a 3.5-pound fatty chicken into pieces for serving, salt it, and let it sit for several hours. Heat a quarter cup of fat in a cast-iron pot, add one medium-sized minced onion; fry until golden brown and set aside. Fry the chicken in the fat, and when it's nicely browned, add paprika to taste and enough boiling water to cover it, then let it simmer for one hour.

Soak one cup of rice in cold water, drain, add the fried onion and one teaspoon of salt, and gradually mix in three cups of chicken broth, more if needed. When it's almost done, add the chicken and finish cooking in a slow oven for half an hour.

Cut two chickens into serving pieces. Season with salt, pepper, and coat with flour; brown in hot oil. Parboil six large red bell peppers until soft, then strain through a wire sieve. Finely chop two small onions, three cloves of garlic, and one-fourth cup of capers. Mix these together and add to the chicken, cover with water, and cook until the chicken is tender. Thicken the sauce with a mixture of fat and flour that have been melted together.

Follow the recipe below but replace the chicken with cooked lamb and add fried chicken livers, chopped into small pieces.

Soak one cup of rice in cold water for an hour. Drain the water, and add the rice to two cups of broth and a quarter of a white onion to boil. Cook until the rice absorbs all the broth. Cook half a can of tomatoes until well done and season with olive oil or chicken fat, salt, and pepper. Combine it with the rice.

Sauté in chicken fat until lightly colored, a cut-up chicken that’s been slightly parboiled, or slices of cold cooked chicken or turkey. Create a depression in the rice and tomatoes, add the chicken and two tablespoons of olive oil or chicken fat, and stew everything together for twenty minutes. Serve on a platter in a smooth mound, with the red rice surrounding the meat.

Take one pint of cold chicken, duck, or any poultry. Shred it into pieces and put it in a pudding dish that’s lined with a thin crust. On top of the meat, add a layer of sweet red peppers (seeds removed), sliced; then a layer of thinly sliced sausage, and continue layering until the dish is full. Pour a glass of claret mixed with two tablespoons of flour over it. Cover with a thin pastry crust and bake.

Cut the leftover cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl with one tablespoon of olive oil, one teaspoon of tarragon vinegar or lemon juice, a few drops of onion juice, salt, and pepper. After half an hour, sprinkle with finely chopped parsley, dip them in fritter batter, and fry in hot oil. Drain on a brown paper towel and serve with or without tomato or brown sauce.

In certain regions of Italy, this dish consists of various types of cold meats, poultry, brains, and more (the more variety, the better), all served on the same platter. In Spain, a mix of cold vegetables is battered and fried before being served together.

All goose meat tastes better if it’s rubbed with salt, ginger, and a bit of garlic a day before cooking.

Stuff the goose with bread stuffing, or chestnut stuffing; apple stuffing is also really good. (See "Stuffings for Meat and Poultry".) Sew up the goose, then line a baking pan with a few slices of onion and celery and place the goose on top of them. Cover it tightly and roast for three hours or more, depending on its weight. If the goose browns too quickly, cover it with greased paper or lower the oven temperature. Baste every fifteen minutes.

Take a very fat goose for this purpose. After cleaning and singeing, cut off the neck, wings, and feet. Lay the goose on a table, back up, take a sharp knife, and make a cut from the neck down to the tail. Start again at the top near the neck, remove the skin, holding it in your left hand and your knife in your right hand. Once all the skin is removed, place it in cold water; separate the breast from the back and cut off the joints. Have ready on a plate a mixture of salt, ginger, and a little finely chopped garlic or onion. Rub the joints and small pieces with this mixture, and make a small incision in each leg and four in the breast. Insert a small piece of garlic or onion into each incision, and also rub with the prepared mixture of salt and ginger. Store it in a stone jar overnight or until you're ready to use it.

Rub the wings, neck, gizzard, heart, and back of the goose with salt, ginger, pepper, and garlic, then place it in a stew pan with cold water over the heat. Cover it tightly and let it simmer slowly but steadily for four hours. Once it's done, skim off all the fat. Next, place a skillet over the heat, add about two or three tablespoons of the fat you just skimmed, and then stir it back into the meat. Finely chop a small piece of garlic and add a heaping teaspoon of brown flour. Pour the hot gravy over the goose. Cover it tightly and keep it on the back of the stove until you're ready to serve. You can also cook the whole goose this way after cutting it up.

Remove the skin from the neck of the goose, duck, or chicken in one piece. Wash it thoroughly and stuff it with the same mixture as for Kischtke. Sew both ends closed and roast in a hot oven until it's nicely browned.

Remove the excess fat from the neck of a fatty goose, making sure not to puncture it. Clean it thoroughly and sew up the smaller end, then stuff the larger end with the following:

Grind some pieces of raw goose meat (taken from the breast or legs) finely, and grind some soft or "linda fat," a small piece of garlic, and a little onion. Once everything is finely ground, add one egg and a bit of soaked bread, then season with salt, pepper, and ginger. After stuffing the neck, sew up the larger end, place it in a pudding pan, pour a little cold water over it, put it in the oven, and baste it occasionally. Let it brown until crispy. Serve hot.

Cut the thick fat from a fat goose into pieces about the size of your palm, roll them up, and secure each one with a toothpick. Place a large pot on a hot stove, add the cracklings, sprinkle a little salt on top, and pour in one or two cups of cold water; cover it tightly and let it cook at a steady pace until the water evaporates. Then, add the soft or "linda" fat, keep the lid off, and let everything brown nicely. This should take about one to two hours. If you don’t want the scraps of "Greben" to be crispy, remove them from the fat before they brown. Set a strainer over your fat container to catch the clear fat and let the greben drain. If the greben are too greasy, place them in a baking dish in the oven for a few minutes to render out a bit more fat. Serve with rye bread for lunch.

The best way to roast a goose breast is to take the skin from the neck and sew it over the breast, securing it with a few stitches underneath. Make small cuts with a sharp knife in the breast and joints of the goose, so you can insert a bit of garlic (or onion) into each cut, along with some salt and ginger. Keep it tightly covered the whole time to prevent it from browning too much. It slices nicely cold for sandwiches.

If it’s too fatty to roast, render the fat from the goose, then remove and chop the skin into small pieces. The bits, when they turn brown, shriveled, and crispy, are called "Greben," and can be served hot or cold. When the fat is almost done or clear, add the salted breast and legs of the goose, and boil them in the fat until they are tender and browned. Place the meat in a crock and pour the hot, clear fat over it to cover. Let it cool. Cover the crock with a plate and a stone, and keep it in a cool, dry place. It will last for months. When you’re ready to serve, take out the meat, heat it up, and drain off the fat.

Dried or smoked goose breast should be prepared like this: Take the breast of a fatty goose; keep the skin on; rub it well with salt, pepper, and saltpeter; pack it in a stone jar and let it pickle for four or five days. Dry it thoroughly, cover it with gauze, and send it to be smoked.

Remove the skin. Set aside the legs, neck, and skin of the neck from the fat goose. Carefully scrape the meat from the bones, neck, back, etc., of the goose, removing all tendons and tissues, and chop it very finely. Stuff this mixture into the skin of the neck and sew it up with coarse thread at both ends. Rub the stuffed neck, legs, and breast with plenty of garlic (sprinkle with three-eighths of a pound of salt, one tablespoon of sugar, and one teaspoon of saltpeter), and add enough water to create a brine. Place the neck, legs, and breast in a stone jar, cover it with a cloth, and weigh it down. Set it aside for seven days, turning it occasionally. Remove from the brine, cover with gauze, and take it to the butcher to be smoked. Once it's done, serve it cold, sliced thin.

Cut up, after being skinned, and stew, seasoning with salt, pepper, a few cloves, and a little lemon peel. Once cooked, heat some goose fat in a frying pan, brown half a tablespoon of flour, then add a splash of vinegar and the juice of half a lemon.

Take the whole breast of a goose, finely chop it in a mixing bowl; grate in some onion, and season with salt, pepper, and a small piece of garlic. Add some grated stale bread and mix in a few eggs. Press this chopped meat back onto the breast bone and roast, basting frequently with goose fat.

Singe off all the small feathers; cut off the neck and wings, which can be used for soup; wash thoroughly and rub well with salt, ginger, and a little pepper, inside and out. Now prepare the stuffing: Take the liver, gizzard, and heart and chop them into a fine powder in a mixing bowl. Grate in a little nutmeg, add a piece of celery root, and half an onion. Put all of this into your mixing bowl. Soak some stale bread, squeeze out all the water, and fry it in a pan with hot fat. Toss this soaked bread into the bowl; add one egg, salt, pepper, and a pinch of ginger and mix everything well. Fill the duck with this stuffing and sew it up. Place it in the roasting pan with slices of onions, celery, and pieces of fat. Put some on top of the duck; roast for two hours, covered tightly, and baste often. Puncture the skin with a fork from time to time so that the fat can drain out.

Draw the duck; clean, season, and roast it just like a chicken. Serve with giblet sauce and currant jelly. If it's small, the duck should be cooked in an hour.

One duckling weighing about five pounds, one calf's foot, eight to ten small onions, as many young carrots, and one bunch of parsley. Cook the foot slowly in one quart of water, one teaspoon of salt, and a small bay leaf. Set it aside once the liquid has reduced by half. Meanwhile, fry the duck until it's nicely browned, then wipe off the grease and transfer it to another pan. Add the calf's foot with its broth, one glass of dry white wine, a tablespoon of brandy, the carrots, parsley, and the onions (which should be lightly browned in drippings), then add pepper and salt to taste. Cook slowly with a covered lid for one hour. Let it cool for about an hour, remove the grease, bone and skin the duckling, and cut the meat into small pieces. Arrange it nicely with the vegetables in individual earthenware dishes, cover with the stock, and place in the fridge to harden.

Pick, singe, draw, clean, and season them thoroughly inside and out with salt mixed with a bit of ginger and pepper, then stuff them with well-seasoned bread stuffing. Place them tightly in a deep stew pan and top them with pieces of goose fat, minced parsley, and some chopped onion. Cover with a tight-fitting lid and simmer gently, adding water as needed. Avoid letting them brown too much; they should be a light yellow.

Squabs are a delicious treat, especially for someone recovering, as they are particularly flavorful and nourishing. Clean the squabs; soak them in salt water for about ten minutes and then dry them with a clean towel. Split them down the back and broil over a hot charcoal fire. Season with salt and pepper; place them on a warm platter, generously coat them with goose fat, and cover with a larger platter. Toast a slice of bread for each pigeon, removing the crust. Briefly dip the toast in boiling water. When serving, place a squab on a piece of toasted bread.

Prepare as many pigeons as you want to bake in your pie. Season with salt and pepper, then melt some fat in a saucepan and sauté an onion in it. Once it's hot, add the pigeons and simmer until they're tender. In the meantime, line a deep pie plate with a rich pastry. Chop the pigeons and place them in the pie, along with chopped hard-boiled eggs and minced parsley. Season with salt and pepper. Add small pieces of chicken fat rolled in flour here and there, pour on the gravy the pigeons were cooked in, and cover it with a crust. Bake slowly until it's fully cooked.

Take chicken and brown it in a skillet until it's the color you want, then add enough water (or preferred soup stock). Put it in a casserole and add vegetables, starting with those that take longer to cook. Use mushrooms, carrots, small potatoes, and peas. If you like the taste of sherry wine, add a small glass; if not, it's still great without it. Season well and cook in a hot oven, but not for too long, since you want the chicken and vegetables to stay whole. You can add more soup stock if it seems too dry after being in the oven.

Singe and clean the turkey just like you do with chicken. Stuff it with plain bread stuffing or chestnut stuffing. Tie the legs and rub the entire surface with salt, then let it sit overnight. The next morning, place it in a large roasting pan or drippings pan on a rack and spread the breast, legs, and wings with one-third cup of fat that you've creamed and mixed with one-fourth cup of flour. Dust the bottom of the pan with flour. Put it in a hot oven, and when the flour on the turkey starts to brown, reduce the heat and add two cups of boiling water or the stock from the giblets. Baste with one-fourth cup of fat and three-fourths cup of boiling water. Once that's used up, continue to baste with the fat in the pan. Baste every fifteen minutes until it's tender; don’t prick it with a fork, just press with your fingers; if the breast and leg feel soft, the turkey is done. If the oven gets too hot, cover the pan; turn the turkey often for even browning. Remove the strings and skewers and serve on a hot platter. Serve with giblet sauce and cranberry sauce. A very large turkey will take three hours or more, while a small one will only take about an hour and a half.

Take the neck of a turkey and stuff it with the following ingredients: a quarter pound of finely chopped almonds or walnuts, seasoned with chopped parsley, pepper, and salt. Place two hard-boiled eggs in the center of this stuffing. Stuff the neck, sew up the ends, and when roasted, slice across so that each slice contains a piece of hard-boiled egg. Arrange on a platter and garnish with sprigs of parsley.

Use enough stuffing to fill the bird, but don’t pack it too tightly or the stuffing will be soggy. Close the small openings with a skewer; sew the larger one with linen thread and a long needle. Remove the skewers and strings before serving.

Take one tablespoon of chicken fat, mix in two cups of bread crumbs, a pinch of salt and pepper, a few drops of onion juice, one tablespoon of chopped parsley, and finally one well-beaten egg. Combine everything in a skillet on the stove, then remove from heat and stuff the bird.

In a frying pan on the stove, heat two tablespoons of drippings or fat, then add half a finely chopped onion, cooking it lightly until browned. Next, add a quarter loaf of stale bread that’s been soaked in cold water and thoroughly squeezed out. Cook it until it pulls away from the sides of the pan, stirring occasionally. If it’s too dry, add a little soup stock. Remove it from the heat and transfer it to a bowl. Season with salt, pepper, ginger, and finely chopped parsley, then add a small piece of fat. Crack in a whole egg, mix everything well, and then stuff the mixture into the poultry.

If you can't buy sausage meat at your butcher, ask him to chop some for you, adding a bit of fat. Also, mix in some veal with the beef while chopping. Season with salt, pepper, nutmeg, or thyme. Grate in a piece of celery root and a clove of garlic about the size of a bean, add a small onion, a minced tomato, and a quarter of a loaf of stale bread, also grated, then mix everything with one egg. If you prefer, you can soak the bread, squeeze out all the water, and dry it in a heated pan with some fat.

Add two cups of hot, mashed Irish or sweet potatoes to the bread stuffing. Mix well and stuff into the goose, stuffed veal or lamb breast, or into cleaned and dressed beef casings.

Shell and blanch two cups of chestnuts. Cook in boiling salted water until soft. Drain and push through a colander or a potato ricer. Add one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper, three-fourths teaspoon of salt, one cup of grated bread crumbs, and enough soup stock to moisten.

Take three cups of stale bread crumbs, add half a cup of melted chicken fat, one cup of chopped seeded raisins, one teaspoon of salt, and a quarter teaspoon of white pepper. Mix well.

All vegetables should be thoroughly washed just before cooking.

Green vegetables, like cabbage, cauliflower, and Brussels sprouts, should be soaked head down in salted cold water, with a few spoonfuls of vinegar added.

To get the best results, all vegetables except for dried beans should be placed in boiling water. The water needs to start boiling again as soon as possible after adding the vegetables and should be kept boiling until the cooking is done.

In cooking vegetables, keep their juices.

The average housewife pours all the vegetable juices down the sink after cooking; she doesn’t realize that she’s wasting valuable nutrients that could benefit her family’s health. Cook vegetables with just enough water to keep them from burning, and serve the juices with them. Alternatively, save the vegetable water and, by adding milk and butter, turn it into soups for the family. These soups, made from one or several vegetables, whether alone or mixed together, can be tasty and nutritious additions to the family’s meals.

Cut off the tough ends and scrape the lower part of the stalks. Wash them thoroughly and tie them into bunches. Place them in a deep pot, with the cut ends resting on the bottom. Pour in boiling water until it reaches the tender tips, but don’t cover them. Add one teaspoon of salt for every quart of water. Put it where the water can boil. Cook until tender, keeping the lid partially off the pot. This will take about fifteen to thirty minutes, depending on the freshness and tenderness of the asparagus. Have some slices of well-toasted bread on a plate. Lightly butter them. Arrange the cooked asparagus on the toast, season with butter and a little salt, and serve immediately. Save the water used to boil the asparagus for making vegetable soup.

Open one end of the can, as indicated on the wrapper, so the tips are at the opening. Pour off the liquid and let cold water run over them gently to rinse. Drain and pour boiling water over them in the can, then place it in a hot oven to heat thoroughly. When you’re ready to serve, drain and carefully arrange them on a hot platter. Serve them the same way as fresh asparagus—hot on toast, cold with salad dressing, or with "Hollandaise Sauce" poured over.

French artichokes have a big, scaly head, similar to the cone of a pine tree.
The flower buds are harvested before they bloom.

The edible part includes the thickened area at the base of the scales and the receptacle where the leaf-like scales are attached.

When the artichoke is really young and tender, you can eat the edible parts raw as a salad. However, it hardens quickly, so it needs to be cooked. When boiled, it can be enjoyed as a salad or with a sauce. The leaves are pulled off the cooked head with your fingers, with the base of each leaf dipped in a sauce before eating.

The bottoms (receptacles), which many people consider the most delicate part of the artichoke, can be chopped and served as a salad, or they can be stewed and served with a sauce. To prepare the artichoke, remove all the tough outer leaves. Cut the stem close to the leaves. Trim the top of the bud. Place the artichokes in boiling water and cook until tender, which will take about thirty to fifty minutes, then remove them and take out the choke. Serve a dish of French salad dressing with the artichokes, which can be enjoyed hot or cold. Melted butter also makes a delicious sauce for the artichokes if they're served hot.

This vegetable is in season in the fall and spring and can be cooked like kohlrabi and served in a creamy white sauce. The artichoke can also be cooked in milk.

When that's done, chop the washed and peeled artichoke into cubes, place them in a saucepan, and cover with milk (about one to two quarts of cubes). Add one small onion and cook for twenty minutes. Mix together one tablespoon of butter and one level tablespoon of flour, then stir this mixture into the boiling milk. Next, season with one teaspoon of salt and a quarter teaspoon of pepper, and keep cooking for another thirty minutes. Use a double boiler for cooking. The artichoke also makes a really good soup.

Pick off the tough outer petals from the solid green artichokes. Use a sharp knife to scoop out the fuzzy centers, leaving the soft base, which is the delicious part. Cut each artichoke in half, wash, drain, and fry until golden brown on both sides in olive oil. Make a tomato sauce and cook it for thirty minutes in that mixture. Then serve.

Beets are usually sown thickly, and as the young plants start to grow, they need to be thinned out. These plants produce tasty greens, and even the tops of regular market beets are good if prepared properly. Check the leaves closely to ensure there are no insects on them; wash them thoroughly in several rinses, and place them in a large pot of boiling water. Add one teaspoon of salt for every two quarts of greens; boil quickly for about thirty minutes or until tender; drain the water; chop well and season with butter and salt.

Carefully wash any dirt off the beets, but take care to avoid breaking the skin, roots, or crown; if you do, much of their color will be lost and they will turn a dull pink. Place them in plenty of boiling water with a little vinegar; boil steadily, making sure they stay covered with water for about one and a half to two hours for small beets and two to three and a half hours for large ones. If you're serving them hot, cut off the roots and crown and rub off the skin right away. If you're serving them cold, let them cool down first, then cut into thin slices, sprinkle with salt and pepper, and drizzle with vinegar. If they're to be eaten hot, slice them thin, arrange them on a warm vegetable dish, and pour white sauce or melted butter over them, or serve these separately.

Boil large beets for about two hours, making sure not to pierce them. Once cool, mash them until very smooth, then mix in a little fat, pepper, salt, and broth. Pour into a greased pan and bake for one hour.

Wash as many beets as needed and cook them in boiling water until tender. Drain and place them in cold water for peeling. Remove the skins, slice them, and sprinkle with as much salt as you like. Melt half a cup of butter in a large frying pan and add two tablespoons of strained lemon juice. Stir the butter and lemon juice together until combined, keeping the heat low. Now add the beets to this sauce, cover the pan, and shake and toss until the sauce is evenly distributed. Serve hot immediately.

This vegetable is also called "knot celery" and "turnip-rooted celery." The roots, which are about the size of a white turnip, are what we eat, not the stalks. They are used more often as a vegetable than in salads.

Pare the celeriac, slice it thin and narrow, and place it in cold water. Drain the water and transfer it to boiling water, then boil for thirty minutes. Drain and rinse with cold water. The celeriac is now ready to be prepared and served just like celery.

Boil as directed above and strain through a sieve. For one quart, use two tablespoons of butter mixed with two tablespoons of flour and cook until smooth and frothy. Add the strained celeriac and cook for five minutes, stirring frequently. Add one teaspoon of salt and half a cup of cream, cook for an additional five minutes, and serve hot on toast or fried bread.

Trim off the outer leaves and cut the stalk even with the flower. Let it stand upside down in cold salted water for twenty minutes. Place it in a large pot of rapidly boiling salted water and cook it uncovered for about twenty minutes or until it's tender, but not so soft that it falls apart. Remove any foam from the water before taking out the cauliflower. If it’s not perfectly white, spread a little white sauce over it. Serve it with a white sauce, a Bechamel, or a Hollandaise sauce; or it can be served as a garnish for chicken, sweetbreads, etc., with the small florets broken off and mixed with the sauce.

Finely chop one medium onion and a small bunch of parsley. Melt one tablespoon of butter in a pan and fry the onion until it’s brown. Season with celery salt. Stir in one tablespoon of flour, add one cup of boiling water, and let it simmer for half an hour. Carefully clean the cauliflower and boil it for half an hour. Drain the onion sauce, add three tablespoons of ketchup, drain the cauliflower, place it in a baking pan, pour the sauce over it, and put it in a moderate oven for five minutes before serving hot.

Drain and put the hot cauliflower in a serving dish, and pour over it two tablespoons of fine breadcrumbs browned in one tablespoon of hot butter or oil. Serve hot. Asparagus can be served this way too.

Cook in salted water until tender. Spread with breadcrumbs and butter. Pour some sour cream over the vegetables and bake until the crumbs are golden brown.

Boil and drain the water, grease a baking dish, and layer in cauliflower, then a layer of toasted breadcrumbs, repeating this alternating pattern until finished, with the top layer being breadcrumbs. Pour one cup of boiling milk over everything, dot the top with butter, and bake in a moderate oven for twenty minutes.

Brown a chopped onion, add cauliflower cut into pieces with a little water; simmer, then add salt, white pepper, a bit of sour salt, and red tomatoes; when it's halfway done, add a quarter cup of rice. Cook until the rice is done. You can brown the onion in butter, fat, or olive oil, depending on your preference.

Remove the leaves from the celery stalks, scrape off any rust or dark spots, and cut them into small pieces before placing them in cold water. Have boiling water ready and add the celery, putting in half a teaspoon of salt for each quart of water. Boil until tender, keeping the lid partially off; then drain and rinse in cold water. Prepare a cream sauce, add the celery to it, heat thoroughly, and serve.

If lettuce has grown too old for salad, it can be cooked and creates a pretty tasty dish.

Wash four or five heads of lettuce, carefully removing any thick, bitter stalks and keeping all the good leaves. Cook them in plenty of boiling salted water for ten to fifteen minutes, then blanch in cold water for a minute or two. Drain, chop lightly, and heat in a saucepan with some butter, adding salt and pepper to taste. If you prefer, you can heat the chopped lettuce with a pint of white sauce seasoned with salt, pepper, and grated nutmeg. After simmering in the sauce for a few minutes, move to a cooler part of the stovetop and stir in the well-beaten yolks of two eggs.

Cover the shelled beans with boiling water; bring to a quick boil; then let them simmer gently until tender. Drain and add salt, pepper, and butter or hot cream or cream sauce.

Lightly scrape the carrots, then cut them into large cubes or slices and drop them into boiling salted water, using one teaspoon of salt for every quart of water. Boil until tender, then drain and serve with butter and pepper or with a cream sauce.

Old carrots can be used for this dish and are actually better than the fresh ones. Peel and dice them, then simmer in salted water until they’re tender but not mushy. Drain, return to the heat, and for one pint of carrots, add one teaspoon of minced parsley, a sprinkle of sugar, half a teaspoon of paprika, one tablespoon of butter, and the juice of half a lemon. Heat everything through, giving the dish a shake now and then to make sure each piece of vegetable is well coated with the mixture.

Wash, scrape, and slice one quart of carrots into rounds. Place them in a saucepan with one tablespoon of butter or drippings, three tablespoons of sugar, and one teaspoon of salt. Cover tightly and let it simmer over low heat until they are tender.

Scrape, slice, and cook one quart of carrots in one quart of boiling water with one teaspoon of salt until they're tender; then drain. Heat two tablespoons of fat, add one small onion, and lightly brown it. Add the carrots, then season with one teaspoon of sugar, one-quarter teaspoon of salt, and one-eighth teaspoon of white pepper, and stir well over the heat for ten minutes. Add one and a half cups of soup stock, cover, and simmer for thirty minutes. Finally, add one teaspoon of chopped parsley and serve hot.

Salt and pepper two pounds of fatty beef brisket and let it sit for several hours. Wash and peel two bunches of carrots, then cut them into small cubes. Put them in a pot with the meat, cover with boiling water, and cook for several hours or until the meat and carrots are tender, and the water has reduced by half. Heat two tablespoons of fat in a skillet, let it brown slightly, then add two tablespoons of flour and gradually stir in one cup of the liquid from the carrots and meat. Add this mixture to the pot with the meat and carrots, and boil until the carrots are browned.

Make a syrup by boiling one cup of sugar and one cup of water together for ten minutes. Then, add two cups of diced carrots that have been browned in two tablespoons of hot fat or butter. Cook everything together until the carrots are tender. Then brown in the oven and serve.

Free the corn from the husks and silk; have a pot of water boiling vigorously; drop the corn into it and cook for ten minutes (or longer if the corn isn’t fresh). If you add a lot of ears to the water, they will cool it down, and you’ll need to cook them longer. However, you should never leave the corn in the water for too long, as overcooking ruins its delicate flavor.

Corn is often cut off the cob after it's cooked and served with milk or butter; however, this method wastes a lot of the flavor and juice of the corn itself. It's better to cut the corn off the cob before cooking. Using a sharp knife, cut off the kernels, being careful not to remove any of the tough skin. Then, press out any remaining pulp and milk from the cob with a knife; mix this with the corn. Season well with salt, pepper, and butter; add a little more milk if the corn seems dry; then cook, ideally in the oven, for about ten minutes, stirring occasionally. If the oven isn't hot, cook it over the fire.

Mix equal parts of corn, cut from the cob, and any type of beans; boil them separately; then gently combine them, and season with butter, salt, and pepper, adding a little cream if you have it.

To one can of corn, add one tablespoon of butter and half a cup of milk; sprinkle one tablespoon of flour over them; stir and cook for about five minutes, until it's thoroughly hot. Season to taste and serve hot.

Wash one peck of dandelions; remove the roots. Cook for one hour in two quarts of boiling salted water. Drain, chop finely; season with salt, pepper, and butter. Serve with vinegar.

Cut four cucumbers in half lengthwise, scoop out the seeds with a spoon, and soak the cucumbers in vinegar overnight. After that, pat them dry and fill them with a mixture made from one cup of chopped pecans or Brazil nuts, six tablespoons of mashed potatoes, one beaten egg, one teaspoon of salt, two tablespoons of chopped parsley, a pinch of white pepper, a dash of nutmeg, and two tablespoons of melted butter. Bake in a buttered dish until tender. Serve hot with a cup of white sauce, a dash of powdered cloves, one beaten egg, and salt and pepper to taste.

Daintily prepared fried cucumbers are way better than fried eggplant and pair especially well with boiled chicken.

Peel and slice the cucumbers lengthwise to about the same thickness as the eggplant. Soak these slices in saltwater for about an hour, then dip them in beaten egg and crushed crackers, and deep fry in hot oil, making sure to drain them in a colander before serving.

Take a firm, white head of cabbage, cut it in half, remove the core, and shred it as finely as you can with a slaw cutter. Chop up an onion and a sour apple at the same time. Sprinkle with salt, white pepper, and a good amount of white sugar. Gently mix this with two forks. Heat one tablespoon of goose fat or butter and thoroughly combine it with the cabbage. Heat some white wine vinegar in a pan until it boils, then pour it over the slaw while it's still boiling. Cover for a short while. Serve chilled.

Take a brisket of beef weighing about two or three pounds. Place it in two quarts of water with a little salt and the usual soup vegetables. When the meat is tender, remove it, salt it well, and return it to boil in a porcelain-lined pot after removing all the bones. Add about a cup of the soup stock and as much sauerkraut as you like. Boil for about an hour; tie one tablespoon of caraway seeds in a bag and boil it with the sauerkraut. Thicken with two raw, grated potatoes, and add one tablespoon of brown sugar just before serving. If it's not sour enough, add a splash of vinegar. This gives you meat, vegetables, and soup. Mashed potatoes, kartoffelkloesse, or any kind of flour dumpling make a nice side dish. Sauerkraut is just as good reheated as it is fresh, which can be done two or three times in a row without affecting its flavor.

Cut a small head of cabbage into four parts, slicing through the core. Soak it in a bowl of cold water with one tablespoon of salt for half an hour to help draw out any insects hidden in the leaves. Remove from the water and slice it. Fill a large pot halfway with boiling water and add the cabbage, pushing it down with a spoon. Add one tablespoon of salt and cook for twenty-five to forty-five minutes, depending on how old the cabbage is. Drain in a colander for about two minutes. Transfer to a cutting board and chop it up. Season with butter, pepper, and more salt if needed. Use one tablespoon of butter for about a generous pint of the cooked cabbage. Cabbage prepared this way will have a delicate flavor and can generally be eaten without any issues. Keep the kitchen windows slightly open while the cabbage is boiling to minimize any cabbage smell in the house.

Cut one medium head of cabbage into small pieces, soak it in salt water for ten minutes. Drain, heat three tablespoons of fat (preferably from the top of the soup stock), add the cabbage, one peeled and chopped sour apple, caraway seeds to taste, salt, paprika, and half a minced onion. Cover tightly and cook slowly for one hour.

To one cup of boiled and chopped fresh cabbage, add half a cup of hot milk, one tablespoon of butter, one teaspoon of flour, half a teaspoon each of salt and pepper, one teaspoon of finely chopped parsley, and a good pinch of sweet paprika. Cream the butter and flour together before adding them in. Let it simmer for about ten minutes, stirring occasionally to prevent burning. Serve hot on toasted bread.

Cut the cabbage into thin strips like you would for coleslaw. (You can use a grater if it’s easier). Boil it in salted water until it’s tender. Drain it well, then pour a hot sauce over it made from one tablespoon of butter, half a teaspoon of salt, a dash of pepper and cayenne, and half to one cup of vinegar, depending on how strong you want it. Cover the pot and let it sit on the edge of the stove for five minutes, so the cabbage and sauce mix well.

Peel the carrots and cut them into finger-length strips. Place a breast of lamb or mutton in a pot to boil, making sure to salt it well beforehand. Once it starts boiling, add the carrots and cover the pot tightly. Prepare the cabbage as you usually would and add it to the pot with the mutton and carrots; let it boil for at least two hours. When everything is tender, skim off some of the fat and transfer it to a skillet. Add one tablespoon of flour, one tablespoon of brown sugar, and half a teaspoon of cinnamon to the fat. Keep adding gravy from the mutton until it's well combined, and then pour it over the mutton and vegetables. Serve everything together on a platter.

Clean and drain the cabbage, cut it into small pieces, and boil until tender. Drain and rinse in cold water; chop finely. Heat one tablespoon of drippings in a skillet, then add one-fourth of a finely chopped onion and one tablespoon of flour; brown everything together. Add half a pint of soup stock, then add the cabbage and cook for another ten minutes. Season with salt and pepper to taste.

Take a large, solid head of cabbage; remove the large top leaves, and scoop out the center of the cabbage to leave the outer leaves intact for refilling. Chop the cabbage finely, like for coleslaw; take a quarter of a loaf of stale bread, soak it in water, and squeeze it dry. Heat two tablespoons of drippings in a skillet, add a large onion chopped finely, and don’t let the onion brown too much. Then add the bread, one pound of finely minced beef, and the chopped cabbage, and heat it all thoroughly. Remove from the heat and add two eggs, pepper, salt, nutmeg, a little parsley, and a bit of sage, seasoning generously. Use a little more cabbage than bread in the filling. Put everything back into the cabbage and cover it with the large leaves, then place it in a small loaf pan and bake for two hours, adding just enough water to prevent the pan from burning; don't baste. It won’t hurt if the leaves scorch.

Boil the whole cabbage for ten minutes. Let it cool while you boil the rice. Mix chopped meat, rice, and add salt and pepper. Separate the cabbage leaves; place about three tablespoons of the meat and rice mixture in each leaf, roll it up, and tie it together with string. Then fry in fat until browned. Boil for half an hour in a little water. Make brown gravy and pour it over the rolls.

Boil the whole cabbage for five minutes; drain it and separate the leaves once it has cooled. Mix one cup of boiled rice with three dozen raisins, a pinch of salt, one teaspoon of cinnamon, and two tablespoons of drippings. Place two tablespoons of this mixture in three or four leaves, roll them up, and tie them together with string. Put them in a pan and cook for an hour until they’re done. This dish tastes just as good reheated.

There needs to be enough fat and gravy to stop the cabbage rolls from sticking to the bottom of the pan, which should be kept tightly covered.

Put two or three cinnamon sticks, salt and pepper, half a teaspoon of cloves, one thinly sliced onion, one bay leaf, two cups of water, and three tablespoons of drippings in a saucepan. Then add five or six green apples, peeled and cut into quarters. Finally, add one medium-sized red cabbage, cut in half and sliced very thin. Cook for three hours, then stir in two tablespoons each of sugar and vinegar; cook for one more minute.

Shred the cabbage using a slaw cutter, place it in a colander, and pour boiling water over it. Let it sit over another pan for ten minutes. Then, add salt and mix well, and chop up a sour apple into the cabbage. Heat one tablespoon of goose fat or soup drippings and sauté a finely chopped onion until browned. Add the cabbage and simmer slowly, keeping it covered. After it has boiled for about five minutes, add a little hot water. When the cabbage is tender, stir in a few cloves, vinegar, brown sugar, and cinnamon to taste, and serve. You can cook white cabbage this way too.

Clean the cabbage and remove the outer leaves, then slice it using a cabbage cutter—blanch it as mentioned above. Take one tablespoon of butter, place it in a pot, and let it brown. Add the cabbage and let it simmer for about ten minutes, stirring occasionally, then let it simmer for another ten minutes. Pour in about one cup of water, one-fourth cup of vinegar, and one tablespoon of sugar, seasoning with salt and pepper to taste. Incorporate one-fourth cup of raisins and blanched chestnuts, cooking until everything is tender, adding them to the cabbage just before serving. Mix one tablespoon of flour with cold water until smooth, then add it to the cabbage, letting it cook for a few more minutes before serving.

Hash can be made with one or more vegetables and can include or exclude meat and fish. Potatoes are the best vegetable for hash because they pair well with meat or other veggies. The vegetables should be chopped finely, seasoned well with salt, pepper, and optional ingredients like parsley, onion, chives, or green pepper, and moistened with stock, milk, or water, using a quarter cup for every pint of hash. Melt half a tablespoon of butter or flavorful drippings in a pan; add the hash, spreading it out evenly and placing small pieces of butter or drippings on top. Cover the pan; let the hash cook over medium heat for half an hour; then fold it over like an omelet and serve. If cooked correctly, a rich brown crust will form on the outside of the hash.

Parboil the eggplant until it's tender but not mushy in boiling salted water. Cut it in half across the middle with a sharp knife. Scoop out the inside without breaking the skin.

Heat one tablespoon of butter, add a chopped onion, sauté until browned, then add the scraped eggplant, breadcrumbs, salt and pepper to taste, and an egg yolk. Mix everything together well, refill the shells, place them in a roasting pan in the oven—baste with butter or sprinkle cracker crumbs on top with bits of butter—baste frequently and let it brown nicely.

For cooking eggplant, whether you're frying or boiling it, choose small eggplants because they have a more delicate flavor than the larger ones. Don't cook them too quickly.

Slice the eggplant and drain it as if you were frying; lay the slices on a dish; season with salt and pepper; drizzle with olive oil; sprinkle with dried bread crumbs and broil.

Arrange in an oiled pan in layers: one layer of sliced eggplant, one layer of chopped meat seasoned with egg, chopped parsley, salt, and pepper; add as many layers as you want, drizzle with a little olive oil, and cover with water. Bake for half an hour.

Brown the onions, peel the eggplant raw, cut it into quarters, and add it when the onions are browned with a little water to stew; add salt, white pepper, sour salt, and red tomatoes; when it's halfway done, add a quarter cup of rice, and cook until the rice is tender.

Peel the eggplant and cut it into very thin slices. Sprinkle with salt and stack the slices on a plate. Place a weight on top to draw out the juice and let it sit for an hour. Coat with flour and fry slowly in a bit of butter until crisp and golden brown, or dip in egg and cracker crumbs and fry in deep oil.

Shell the peas and cover them with water; bring to a boil; then reduce the heat until the water is just gently bubbling. Keep the lid partially off. When the peas are tender, add salt and butter; cook for another ten minutes and serve. If the peas aren't sweet, add one teaspoon of sugar.

Sugar peas can be cooked in their pods just like green beans. Pick the pods when the seeds are still tiny; slice the pods into pieces. Place them in boiling water and simmer gently for twenty-five to thirty minutes or until they’re tender. Drain most of the water, saving it for soup; season the remainder with salt and butter and serve.

Wash, scrape, and cut one pint of carrots into small cubes. Cook them until they're tender, then drain and save half a cup of the carrot water. Mix the carrots thoroughly with one pint of cooked green peas. Sprinkle with two tablespoons of flour, salt, pepper, and sugar to taste. Add two tablespoons of fat or butter, half a cup of milk or soup stock, and the reserved carrot water. Boil for a little longer and serve.

Make the pfärvel. Heat 1/4 cup of butter or another fat, add the pfärvel, and when it's golden brown, add 1 quart of boiling water, 1/2 cup of sugar, 1/2 teaspoon of salt, and 1 can or 1/2 peck of drained green peas. Place in a moderate oven and bake for 30 minutes or until each kernel is separated. Serve hot.

Shell 2 cups of green peas and wash them thoroughly; if you’re using canned peas, drain the liquid and rinse them with cold water. Heat 1/4 cup of butter or any cooking oil in a skillet, add 1 cup of rice, and let it cook, stirring constantly until the rice turns golden brown; then add 1 quart of boiling water, the drained peas, 1/2 teaspoon of salt, and 1/2 cup of granulated sugar. Transfer to a baking dish, put it in the oven, and bake until the rice is tender. (Serve hot.)

Sweet green peppers have become popular in cooking in this country over the last ten years. Their flavor is relied on for soups. They're used in stews. They're added to salads, and they're often served as a standalone vegetable in many different ways.

Select six tender, sweet peppers. Soak enough breadcrumbs in water to make one pint when the water is squeezed out; mix with one-fourth teaspoon of basil, herbs, and two teaspoons of salt, then add two tablespoons of butter.

Cut off the stem end of each pepper; carefully remove the insides and fill the peppers with the prepared dressing. Place them in a shallow baking dish and pour white sauce, diluted with two cups of water, around them. Bake for about an hour, basting frequently with the sauce.

Cut a slice from the bottom end of each pepper, remove the seeds, and parboil for ten minutes. Finely chop one onion and cook it in fat until it turns straw-colored; add 1/4 cup of cold cooked chicken or veal and 1/4 cup of mushrooms; cook for two minutes, then add 1/2 cup of water and two tablespoons of bread crumbs. Let it cool, sprinkle the peppers with salt and a pinch of red pepper. Fill them with the stuffing, cover with crumbs, and bake for ten minutes.

Take sweet green peppers and cut off the stem end. Prepare the following: For one pound of chopped meat, use one egg, grate in one onion, add a little salt, and dissolve a small amount of citric acid (about the size of a bean) in a little water, then mix everything together. Stuff this mixture into the peppers, but don’t overfill them. Place the tops back on the peppers. Melt one tablespoon of fat in a saucepan, add sliced tomatoes, then add the stuffed peppers and 1/2 cup of water; let them steam for 30 to 45 minutes. Adjust the flavor with a little citric acid and sugar to taste. Thicken the gravy with 1/2 tablespoon of flour that has been browned in 1/2 tablespoon of fat.

Brown large white onions, add 1/2 cup of uncooked rice, a bit of salt, a piece of citric acid (the size of a bean dissolved in a little water), stuff the peppers, and simmer with tomatoes like Arday-influs. Alternatively, fill the peppers with steamed red cabbage mixed with onions and fat, and include moistened rice.

Another great way to prepare stuffed peppers is to briefly boil them and then fill them with a mixture of chopped nuts and bread crumbs soaked in salt and pepper. Bake them, basting occasionally with melted butter, for twenty minutes.

Cut the peppers in half and remove the seeds, stems, and white parts. Then chop them into small, even pieces and throw them into boiling salted water. Boil for 30 minutes. Drain them, then add salt to taste, one tablespoon of butter, and four tablespoons of cream for every four peppers. Heat everything through and serve.

Broil on all sides; put the broiled peppers in a dish of cold water so the skin can be easily removed. Once the peppers are peeled, place them in a bowl or jar, add French dressing, and cover tightly. These peppers will last all winter.

There are many types of radishes—round and long, black, white, and red. The small red radish is available all year round. They are served raw, just as a condiment. The larger varieties are peeled, sliced, and salted for serving.

To prepare the small ones for serving, cut off the tip of the root, take off the leaves, and leave just a small piece of the stem on the radish. You can shape them to look like tulips by cutting into six equal parts from the root end, up to three-quarters of the way down the radish.

Wash the mushrooms, take off the stems, and peel the caps. Put them in a broiler and broil for five minutes, with the cap side down for the first half of the time. Serve them on round pieces of buttered toast, sprinkling with salt and pepper, and placing a small piece of butter on each cap.

First, wash them well in cold water, peel them, and take off the stems, then cut them in halves or quarters, depending on their size.

Melt one tablespoon of butter in a saucepan over medium heat, then add the mushrooms and let them simmer slowly in the butter for five minutes. Season them well with salt and freshly ground black pepper. After seasoning, add a gill of cream, and while it’s heating, sift one tablespoon of flour into a bowl, then add half a pint of milk. Stir these together quickly until the flour is completely dissolved, then gradually pour it into the saucepan with the mushrooms and cream, stirring constantly to prevent lumps. Let it bubble for a moment, then add another tablespoon of butter and pour the creamed mushrooms over hot buttered toast on a hot platter and serve.

Cooked this way, mushrooms have more nutritional value than beef.

Sauté mushrooms and make two cups of white sauce for one pound of mushrooms, then add one teaspoon of onion juice. In a well-greased baking dish, layer one-quarter of the mushrooms, then one-quarter of the sauce, and one-quarter of the breadcrumbs. Repeat this process until all the sauce is used. Pour one cup of cream over the top and sprinkle the remaining breadcrumbs on top. Bake for fifteen minutes in a moderate oven, or until the breadcrumbs are browned.

Wash, peel the caps and stems of one pound of mushrooms, and drain them dry between towels. Place them in a skillet with two tablespoons of butter and a quarter teaspoon of salt. Cover and cook for twenty minutes, tossing occasionally. Serve on hot slices of toast.

Wash and trim the ends of young pods, cover them with boiling salted water, and cook for about twenty minutes, or until tender. Drain, then add cream (about a scant cup for a quart of okra), a tablespoon of butter, and salt and pepper to taste. Another way to cook it is by stewing it with tomatoes. For a pint of okra pods, washed and sliced, use about twelve ripe tomatoes, peeled and sliced, and one medium-sized onion. Stew slowly for an hour, adding a tablespoon of butter and a scant teaspoon of salt and pepper to season. No water is needed; the tomato juice will be enough. In the West Indies, they also add lemon juice and cayenne to stewed okra.

Peel the onions and cut off the roots; drop each one into cold water right after peeling. When all the onions are ready, drain them and put them in a saucepan covered with boiling water, adding a teaspoon of salt for every quart of water. Boil quickly for ten minutes with the lid slightly off; drain and return them to the heat with fresh water. Simmer until they’re tender; add pepper and butter to serve, or skip the butter and pepper and pour a cream sauce over the onions.

Boil two large onions until they’re very soft, drain, chop them up, and put them back in the saucepan with a small piece of butter. Add milk, salt, pepper, a dash of Tabasco sauce, one teaspoon of prepared mustard, and half a cup of grated cheese. Stir until it has the consistency of custard.

Cut boiled onions into quarters, place them in a baking dish, and mix well with cream sauce. Cover with bread crumbs and small pieces of butter, then put it in the oven until the crumbs turn brown.

Peel the squash, cut it into quarters, put it in cold water, and boil until tender. Drain, mash it until fine and smooth, then add half a cup of milk or cream, one tablespoon of butter, a pinch of salt, and pepper. Place it back on the stove to keep warm. Stir well with a spoon to make it light and smooth.

First, peel the parsnips, then boil them in lightly salted water until they're tender; drain, and mix them with white sauce. You can prepare oyster plant the same way.

Spinach with large leaves is the best choice. It has the highest mineral content and is less likely to hide insects that are hard to remove. Go for the crisp, green spinach that doesn't have any wilted leaves or stems. That's the freshest and healthiest option.

Cut off the roots and sort through it carefully, removing all the wilted leaves and stems. Soak the leaves in cold salt water for half an hour. This refreshes them and drives any tiny insects to the surface. Shake the leaves and turn them over a few times, then drop them into a large pan of water; rinse thoroughly; lift them out one by one and place them back into a second pan of water. Keep washing in fresh water until there's no sand left at the bottom of the pan.

In cooking, be careful not to add too much water to the pot. That’s the issue with most spinach. It gets submerged in water; a cup is enough for one quart of spinach. Bring the water to a boil. Then, lift the spinach out of the pan while letting the cold water drip off and transfer it into the pot with the boiling water. Cover the pot with a lid. Turn the heat down a bit and let it cook slowly for fifteen minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

Just before you start cooking the spinach, add some salt to it; then drain the water and mix in a big tablespoon of butter and a quarter teaspoon of pepper. Take it out of the pot and put it in a long, flat dish. Slice some hard-boiled eggs and arrange the slices around the spinach to create a border.

Cook as instructed, drain using a colander, and grind in a machine. Make a rich cream sauce. Stir the spinach into this sauce, season with pepper, salt, and nutmeg to taste, and top with slices of hard-boiled egg.

Boil a quart of spinach for about fifteen minutes, drain it well using a colander, and chop it very finely. Heat one tablespoon of drippings in a saucepan, mix in one tablespoon of flour, and add salt, pepper, and ginger to taste. Pour in one cup of soup stock or some beef gravy. Add the spinach to the sauce and let it boil for five minutes. Garnish with hard-boiled eggs or use just the hard-boiled whites for decoration. Crumble the yolks into a powder and mix them into the spinach.

Cut off the faded outer leaves and tough part of the stem, and wash the vegetable thoroughly. Cook in boiling salted water. Drain, chop very finely, and follow the steps as you would with spinach in the previous recipe.

Remove any wilted leaves from the outside of the sprouts and let them soak in cold salted water for fifteen to twenty minutes. Place the sprouts in salted, rapidly boiling water and cook, uncovered, for fifteen to twenty minutes or until they are tender, but not so soft that they lose their shape. Drain them thoroughly in a colander, then transfer them to a saucepan with butter, pepper, and salt, and toss them until seasoned; or gently mix them with just enough white sauce to coat them.

Wash, scrape, and immediately place in cold water with a little vinegar to prevent discoloration. Slice into half-inch pieces and cook in boiling, salted water until soft. Drain and serve with a white sauce. Alternatively, boil in salted, boiling water until tender, cut each piece into four lengthwise, dust with flour, and sprinkle with a little salt, then fry in hot butter or fat until nicely browned.

Boil and slice the salsify like in the previous recipe. Grease a baking dish; fill it by adding alternating layers of salsify and small pieces of cheese. Season with salt, pepper, and butter. Pour enough milk or cream over it to moisten completely. Bake for half an hour. You can add bread crumbs if you want.

Wash one pound of prunes or plums and bring them to a boil with one pound of brisket or any fatty meat. Once the meat is tender, add five medium-sized sweet potatoes that have been peeled and cut into small pieces. Place the meat on top, then add half a cup of sugar and a piece of sour salt (citric acid). Cover and bake until it’s nicely browned. If the gravy evaporates, add some warm water.

Take equal amounts of parboiled spinach and sorrel, season to taste with ground nutmeg, pepper, and salt, and add enough drippings to keep everything moist. Put it in a covered dish and place it in a low oven.

This is made on Friday and kept in the oven to stay warm until it's time for Shabbas dinner. You can prepare all green vegetables the same way.

Do not ruin turnips by overcooking them. The flat white summer turnip, when sliced, will be ready in thirty minutes. The winter turnip takes about forty-five to sixty minutes.

Peel and slice the turnips. Add the slices to a pot of boiling water, making sure there's enough to cover them well. Cook until they're tender, then drain thoroughly. They’re now ready to be mashed or chopped. If you’re serving them mashed, place them back in the pot; mash with a wooden masher since metal can give them an off taste. Season with salt, butter, and a bit of pepper. Serve immediately.

Chop the drained turnips into fairly large pieces. Put them back in the stew pan, and for one and a half pints of turnips, add one teaspoon of salt, a quarter teaspoon of pepper, one tablespoon of butter, and four tablespoons of water. Cook over a very high heat until the turnips have absorbed all the seasonings. Serve immediately. Alternatively, you can add the salt, pepper, butter, and one tablespoon of flour to the chopped turnips; then place the stew pan over the high heat and shake it often to toss the turnips. After five minutes of cooking this way, add half a pint of meat stock or milk and cook for another ten minutes.

When using meat or soup stock, replace the butter in the above recipe with drippings.

Strip off the young leaves and boil them in salted water. Then peel the heads thickly, cut them into round, thin slices, and soak in cold water for an hour. Put a well-salted breast of mutton or lamb on to boil and spice it with a little ground ginger. After the mutton has boiled for half an hour, add the sliced kohl-rabi, and boil it covered. In the meantime, drain all the water from the separately boiled leaves and chop them, but not too finely, then add them to the mutton. Once everything is done, thicken it with flour and season with pepper and more salt if needed. You can skip the leaves if you're not a fan of them.

Kohlrabi has a great flavor and is delicate if you cook it when it's very young and tender. It should be used when it’s no bigger than two or three inches in diameter.

Wash, peel, and dice the kohlrabi root, then cook it in salted water until it's tender. In another pot, cook the greens or tops in boiling water until they're tender, then drain and chop them very finely in a wooden bowl. Melt some butter or fat, add flour, then stir in the chopped greens and one cup of the liquid the kohlrabi was cooked in or one cup of soup stock. Mix in the kohlrabi, cook everything together, and serve.

Use the same amounts as for turnips.

Remove all the tough or old leaves; rinse the kale well and drain. Place it in boiling water with salt added in the ratio of half a tablespoon to two quarts of water. Boil quickly, uncovered, until the vegetable is tender; drain the water; chop the kale very finely; return it to the pot with one tablespoon of fat and two tablespoons of meat stock or water for every pint of the chopped vegetable. Add more salt if needed; cook for ten minutes and serve immediately. The total cooking time ranges from thirty to fifty minutes.

The leaves taste sweeter and are more tender after being touched by the frost. The same goes for Savoy cabbage.

This vegetable is a type of beet where the leaf stalk and midrib have developed instead of the root. It's grown like spinach, and the green, tender leaves are cooked just like this vegetable. The midribs of the mature leaves can be cooked like celery.

Pour boiling water over the tomatoes; remove the skins; cut into small pieces and put them in a saucepan over the heat. Let it simmer gently for twenty to thirty minutes and season it, using one generous teaspoon each of salt and sugar, and one tablespoon of butter for each quart of tomatoes. Additionally, if you cook a slice of onion with the tomatoes from the start, the flavor will be significantly enhanced.

Salt and pepper; add a chunk of butter about the size of an egg and one tablespoon of sugar. Thicken with one teaspoon of flour mixed with one tablespoon of cold water, stir into the tomatoes, and bring to a boil.

Cut large, ripe tomatoes in half and coat the insides generously with flour. Season them with a bit of salt and pepper. Let the butter get really hot before adding the tomatoes. Once one side is browned, flip them, and when they're cooked, serve them with hot cream or thicken some milk and pour it over the hot tomatoes.

Cut large green tomatoes into thin slices, sprinkle with salt, and dip them in cornmeal. Fry them slowly in a bit of butter until they're nicely browned, covering the frying pan while they cook so they become perfectly tender. These have a very delicate flavor and are much easier to fry than ripe tomatoes. They make a fantastic breakfast dish.

Scald the tomatoes, carefully remove the skins, and simmer them with one teaspoon each of butter and sugar; add salt and pepper to taste. This is enough seasoning for a quart of tomatoes. When the tomatoes are very soft, strain them through a coarse sieve, and if needed, thicken with one teaspoon of flour.

Drain some of the juice from one quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking dish with crushed crackers, add small pieces of butter, pepper, and salt, then add another layer of tomatoes, followed by a layer of crumbs, and keep layering until the top is covered with crumbs.

If you’re using fresh tomatoes, bake for one hour; if you’re using canned tomatoes, bake for half an hour.

If the crumbs start to brown too fast, cover the dish with a metal plate.

Select tomatoes that are the same size, cut a slice from the stem end, and scoop out some of the pulp. Prepare a filling using grated bread crumbs, parsley, a small amount of minced onion, a good sprinkle of salt and paprika, and enough melted butter to moisten it. Stuff this mixture into the tomatoes, piling it up in the centers. Place a small piece of butter on top of each tomato and bake in a hot oven until the vegetables are tender and the tops are lightly browned.

Take six large tomatoes, pour boiling water over them, and remove the skins. Scoop out all the insides with a spoon and put them in a saucepan along with two onions, a tablespoon of butter, and one pint of water. Let this boil for a bit, then strain it. Place it back on the stove, add half a pound of rice, and cook until tender. Season with salt, pepper, a tablespoon of butter, and a little grated cheese. Fill the tomatoes with this mixture, dip them in egg and bread crumbs, and then fry until golden brown.

Simmer for fifteen minutes in a covered saucepan four cups of chopped tomatoes, four eggs, one sliced onion, one bay leaf, and a sprig of parsley. Strain the mixture, and if there are not two cups of liquid, add water. Beat four eggs and mix them into the liquid. Pour the mixture into greased baking cups, place them in a pan of water, and bake until firm—about fifteen minutes. Turn them out and serve with a cream sauce that includes green peas.

Take a deep ceramic dish and pour in a cup of cream. Slice several eggplants very thin, salt them generously, and line the bottom of the dish with these slices. Then slice two large tomatoes and add a layer of them on top of the eggplant, followed by a layer of cooked spaghetti. Sprinkle with grated cheese, small pieces of butter, salt, and pepper. Cover this with another layer of tomatoes, salt it well, and add chopped green pepper. Finally, add a top layer of eggplant, seasoning it with salt and pepper as well. Cook gently for an hour and a half in a slow, hot oven.

Take one small onion and half a green pepper, chop them finely, and cook until tender in a tablespoon of butter. Cut six tomatoes in half, sprinkle with a little sugar, season both sides with salt, pepper, and a bit of flour, and place them in the pan with the skin-side down to cook partially, then turn them once; they need to cook over low heat. Next, sprinkle one tablespoon of chopped parsley over them, pour in one cup of thick cream, and when this is thoroughly hot and mixed with the other ingredients, the tomatoes are ready to serve.

They haven't been disturbed since the first turning and have kept their shape. Half a tomato is placed on a slice of toast, with enough gravy to moisten it. At this time of year, when tomatoes are hard and firm, they can be peeled before cooking. Later, they will likely fall apart unless the skin is left on. This is one way of cooking tomatoes that makes them lose the sharp, acidic taste that many people find unpleasant.

Cut off both ends of the beans, string them carefully, and break them into pieces about an inch long. Boil them in salted water. When they’re tender, drain the brine and add fresh boiling water. Add a piece of butter, three or four large potatoes cut into cubes, and four large chopped tomatoes, and season with salt and pepper. Melt one tablespoon of butter in a skillet, stir in one tablespoon of flour, thin it with milk, and add this to the beans.

Take a small lamb breast, two large onions, a quarter peck of beans (string them and cut them into long, thin pieces); peel six large tomatoes, and add two cups of water. Cook until the beans are tender, then add one tablespoon of flour to thicken.

Put the beans in enough boiling water to just cover them; cook for an hour and a half to two hours, depending on how tender the beans are. Meanwhile, prepare five sour apples for each quart of beans; peel, core, and cut them into pieces. When the beans are done, add the apples, the thin peel of one lemon, the juice of one and a half lemons, a small teaspoon of salt, and two tablespoons of cider vinegar. Let the apples cook on top of the beans until they're thoroughly done, then mix in a good quarter cup of granulated sugar. This dish tastes better when served the next day, warmed up.

If you're using canned green beans, heat some oil in a skillet and add one tablespoon of flour; cook it until it’s slightly browned; then mix in one tablespoon of brown sugar, a pinch of salt, some cinnamon, and vinegar to taste; next, add the beans and let them simmer on low heat, but be careful not to let them burn. The juice from pickled peaches or pears adds a great flavor when making sweet and sour beans.

Cut off the tops and bottoms and "string" them carefully; break the beans into pieces about an inch long and soak them in cold water with a little salt for ten to fifteen minutes. Heat one tablespoon of drippings in a saucepan, where you've chopped up some onion and parsley; cover this and simmer for about ten minutes. In the meantime, drain the beans, add them to the saucepan, and cook until they're tender; add one tablespoon of flour and season with salt and pepper (meat gravy or soup stock will enhance the flavor). You can peel about six potatoes, cut them into cubes, and add them to the beans. If you prefer, you can use cream or milk instead of soup stock and add butter.

Potatoes are important food items, and they should be cooked with care. The most cost-effective way to prepare them is to cook them in their skins, as this minimizes waste of both the potato and the valuable nutrients.

Potatoes should be thoroughly brushed and boiled in a pot of boiling water. Keep them boiling at the same heat until they're done, which means a fork can easily pierce them. This will take about twenty-five to thirty minutes. Drain them, reduce the heat under the pot, place a clean cloth over the top of the pot, and press the lid down over it. This helps dry the potatoes and enhance their color. Hold the potatoes in a cloth and peel them, then reheat for one minute before serving.

New potatoes, if they're properly brushed or scrubbed, don’t need to be peeled.

To serve twenty people, you need half a peck of potatoes.

Peel six or eight potatoes and place them in boiling water with one teaspoon of salt added. Boil as described above.

The saucepan for cooking potatoes should be used solely for that purpose.

Baked Potatoes, No. 1

Select smooth, high-quality potatoes and boil them for about twenty minutes. Drain the water, peel the skins, and place them in a buttered dish. Put a small piece of butter on each potato, sprinkle with salt and pepper, and top with fine bread crumbs, along with a few tablespoons of cream. Bake until they are a nice golden brown. Serve in the same dish. Garnish with parsley.

BAKED POTATOES, No. 2

Wash large potatoes and bake them in a hot oven until they're soft, which will take about 45 minutes. This is the healthiest way to cook potatoes.

Peel medium-sized potatoes as thinly as possible, trying to keep them similar in size. Have a pot of salted boiling water ready, drop in the potatoes, and keep them boiling until they're tender. Serve with a sauce made by creaming together two tablespoons of butter, half a tablespoon of lemon juice, and one tablespoon of finely chopped parsley; add salt and a pinch of cayenne pepper. Spread this over the hot potatoes, and it will melt into a tasty dressing. This is particularly nice to serve with fish.

Brush and peel six potatoes, then boil them in salted water for half an hour. Drain, salt, and let them dry for a few minutes. After that, drizzle melted butter over them and sprinkle with chopped parsley.

You can use old potatoes. Peel as many potatoes as you need. Boil them in salted water, drain them well when they’re done, and mash them in the pot with a potato masher, mixing in a large tablespoon of butter and enough milk to make them smooth, with no lumps in your dish. Garnish with parsley.

Scalloped Potatoes, No. 1

Grease a pan with butter. Pick potatoes that are too big or oddly shaped to use for boiling or baking. Slice them thinly. Layer them in the pan, about an inch thick. Sprinkle with salt and pepper to taste. Dot the top with bits of butter here and there, maybe half a teaspoon for each layer. Add four to six small pieces of butter on each layer. Keep adding layers of raw potatoes until the pan is full. Pour milk over them. Put it in the oven and bake for one hour.

Scalloped Potatoes, No. 2

Cut two cups of cold potatoes into cubes. Mix them well with two cups of cream sauce, adding more seasoning if needed. Pour the mixture into a baking dish, cover it with one cup of bread crumbs, and dot the top with small pieces of butter. Bake for about thirty minutes.

Take either sweet potatoes or Irish potatoes, or both; peel, wash, and salt them, and arrange them around the meat. Let them roast for about 45 minutes. Turn them once so they brown nicely.

Make a cream sauce that's slightly thinner than usual by adding a bit more milk. Cut two cups of boiled potatoes into small cubes and mix them well with the sauce. Cook in a double boiler until the potatoes are heated through, add some chopped parsley if you like, and serve.

Slice two cups of cold boiled potatoes and add them to two cups of hot cream sauce. Bring everything to a boil, then remove it and stir in three tablespoons of grated cheese, along with salt and pepper to taste. Pour the mixture into a baking dish, sprinkle buttered bread crumbs on top, and place it in the oven to brown.

Cut some raw potatoes into thin slices, season with salt and pepper, and drop them in hot oil. Cover them at first to soften. Turn them often to avoid burning, then uncover to brown them slightly.

Proceed as above, but don't cover them and don't take as many potatoes at once.

Finely chop up six cold boiled potatoes and place them on a plate. Heat one tablespoon of butter in a frying pan, add a finely chopped onion, and lightly sauté for three minutes, then add the potatoes. Season with half a teaspoon of salt and two pinches of white pepper, evenly sprinkling it over, then brown them nicely for ten minutes, tossing occasionally. Shape them like an omelet, brown for another eight minutes, turn onto a hot dish, sprinkle a bit of freshly chopped parsley on top, and serve. You can also use fat instead of butter for these potatoes.

Melt two tablespoons of butter or oil in a frying pan; add one finely chopped onion and cook until it's light golden brown. Add two cups of diced boiled potatoes, half a cup of broth, and one tablespoon of curry powder. Cook until the broth is absorbed; then stir in half a teaspoon of salt, a pinch of red pepper, and one teaspoon of lemon juice.

Take cold mashed potatoes or cold baked or boiled potatoes that have been mashed and seasoned; roll into balls, dusting your hands well with flour first. Flatten them into cakes and sauté in butter, or place on a buttered baking sheet with a small piece of butter on top of each and bake in a hot oven until golden brown.

Butter a deep baking dish that can hold a quart or more. Start by placing a layer of thinly sliced potatoes at the bottom, followed by a layer of corn, using half of a can. Sprinkle a little grated onion on top and season with salt, pepper, and small pieces of butter. Add another layer of potatoes, then the rest of the corn, seasoning it the same way, and cover everything with a layer of cracker crumbs. Dot it generously with butter, pour in milk until it reaches the top, and bake for 45 minutes. Use cooked potatoes and let them cool before slicing.

Peel the potatoes and place them in cold water until you're ready to use them. Dry them with a towel, then cut them into small pieces lengthwise. Drop them into hot oil and take them out when they're lightly browned. It's best to fry just a few at a time, keeping the finished ones in a colander in the oven to stay warm. Once everything is done, sprinkle with salt and serve immediately.

For variety and for use in garnishing, cut the potatoes into balls using the vegetable cutter designed for this purpose.

Boil medium-sized potatoes with their skins on until they're tender, then peel them while they're still hot. Put two tablespoons of butter or oil in a skillet. When it's hot, add the potatoes and brown them nicely all over. Drain, sprinkle with salt and one teaspoon of caraway seeds, and serve hot.

Heat two tablespoons of fat, add chopped onion and two tablespoons of flour; when the flour turns brown, add 1-1/2 cups of water, stir, and cook until smooth. Add salt, brown sugar, and a little cinnamon to taste. Quarter four medium-sized cooking pears, but don’t peel them. Cook the pears in the brown sauce, then add six medium, peeled potatoes, and cook until tender.

Buy a potato cutter at a high-quality hardware store, and use it to cut the potatoes to the size of a hickory nut, then fry or steam them. When cooked, they look just like new potatoes. They are especially nice for garnishing meats. You can also parboil them and brown in oil, or boil and add parsley just like you would with new potatoes. The leftover raw potatoes can be boiled and mashed or fried into ribbons.

Pare and soak in cold water (ice water is best) for half an hour. Choose the largest potatoes, then slice them in one continuous spiral strip (there’s also a tool for this, which isn’t expensive); be careful while handling and fry a few at a time to avoid them sticking together, in deep oil.

Take small potatoes, peel and wash them really well, use one onion for about ten potatoes, add goose fat (any kind of fat from roasted meat will work) and put them in a pot or skillet. When it’s hot, finely chop an onion and add it to the sizzling fat. Then add the potatoes. Season with salt and pepper to taste. Pour some water over everything, cover it tightly, and let them simmer for about 45 minutes.

Put a tablespoon of drippings in a pot, and when it's hot, chop up an onion finely and fry it in the hot fat, covering it closely. Add potatoes that have been peeled, washed, quartered, and well salted. Cover them tightly and simmer slowly until they're soft, stirring occasionally. Then heat a little drippings in a skillet. Brown a spoonful of flour in it and add some broth, vinegar, and chopped parsley. Pour this over the potatoes, bring it to a boil once, and serve.

Cut into quarters and put in a pot to boil. When they’re almost cooked, drain the water, add one cup of milk, one tablespoon of butter, and a bit of chopped parsley, then cook for a little longer. Thicken with a bit of flour (mixed with cold water or milk), stir, and remove from heat.

Take as many potatoes as needed; when they’re done, cut off one end and scoop out the insides. Mash this and mix in one tablespoon of butter, a sprig of parsley, pepper, salt, and enough milk to make it nice and soft. Put the mixture back into the potato skins and brown them in the oven, then serve very hot.

If you want, you can dip the open end of each in beaten egg before placing them in the oven.

Peel, wash, and boil the potatoes until they're soft enough to mash well. Drain most of the water, leaving just a little; then add one teaspoon of salt and put it back on the stove. It's better to boil the potatoes in salted water and add more salt if needed after mashing. Sift half a cup of flour into the potatoes after returning them to the heat and keep them covered for about five minutes. Then take them off the stove and mash them as thoroughly as possible to avoid lumps. They should have a dough-like consistency and be smooth. Now put about two tablespoons of drippings or goose fat in a skillet, finely chop some onions, and heat them until they're light brown. Dip a tablespoon in the hot fat, then use it to scoop out a spoonful of the potato mixture and put it in the skillet. Repeat this process until all the mixture is used. Make sure to dip your spoon in the hot fat each time you scoop out a puff. Let them brown lightly.

Wash, peel, and cut the potatoes into one-third inch pieces; there should be three cups. Parboil for three minutes, then drain. Add one-third cup of butter and cook on the back of the stove until the potatoes are soft and slightly browned. Melt two tablespoons of butter, add a few drops of onion juice, then stir in two tablespoons of flour, and gradually pour in one cup of hot milk. Season with salt and paprika, then add one well-beaten egg yolk. Pour the sauce over the potatoes and sprinkle with finely chopped parsley.

Take two cups of cold mashed potatoes and mix in one tablespoon of melted butter, beating it until it’s a light cream before adding anything else. Then add two eggs beaten very lightly, one cup of cream, and salt to taste. Mix everything well and pour it into a deep dish, then bake in a hot oven until it’s golden brown. If mixed properly, it will come out of the oven light, fluffy, and delicious.

Take large potatoes, parboil them without peeling, cut a small piece off one end, and scoop out the inside. Mince two ounces of cooked mutton, season it with pepper and salt, and mix it with the potato pulp and a little gravy. Put the end of the potato back in place and bake for about twenty minutes with a little fat on top of each potato.

Put in boiling water, without any salt, and boil until a fork easily goes through the largest piece. Drain the water and dry them.

Boil, peel, and slice into pieces a quarter of an inch thick. Fry in sweet drippings or butter (you can also fry cold boiled potatoes this way).

Wash and cut small uncooked sweet potatoes into quarters; dry them and lower them into boiling hot oil. Brown thoroughly; remove with a slotted spoon; drain and dry on paper towels; sprinkle with salt and serve.

These are often referred to as "baked" sweet potatoes. Choose sweet potatoes that are the same size; wash them, and roast in the oven until they're done, which you can easily tell by pressing on them. If they're done, they will leave a slight indentation when touched. It usually takes about 45 minutes. Serve them in their skins.

Pare, slice lengthwise, season with salt, and arrange them around any roast meats or poultry. Roast for about 45 minutes, or until browned.

Wash and peel long sweet potatoes. Cook them in boiling salted water until they're almost soft; then drain and slice them crosswise into two-inch pieces. Core, peel, and slice the apples into half-inch rounds. In a skillet, place the potatoes upright, with a slice of apple on top of each one. Pour half a cup of maple syrup, a quarter cup of water, and two tablespoons of butter over them. Baste frequently until the apples are soft. Then pour a teaspoon of rum over each section, place a candied cherry in the center of each apple, and bake for ten minutes. Transfer to a platter and, if you like, pour more rum over and around them. Light the liquor and bring it to the table flaming.

Boil sweet potatoes, peel, and cut them into long slices. Place them in a baking dish. Put pieces of butter or chicken fat on each side, if you like, and sprinkle with sugar. You can add a little water or the juice of half a lemon. Bake until the sugar and fat have caramelized and the potatoes are browned.

Look over the beans carefully to remove any dirt and pebbles, then wash them thoroughly. Soak them overnight in plenty of cold water. In the morning, drain the water and put them in a pot with enough cold water to cover them generously. Bring it to a boil, then drain. If the beans are old and tough, add a piece of baking soda about the size of a large bean to the water while they're soaking overnight and also in the first water when you boil them.

The scalded and drained beans should be placed back in the pot and covered generously with boiling water. Add one tablespoon of salt for every quart of beans. They should now cook slowly, with the lid partially off the pot, until they have reached the desired tenderness. For stewed and baked beans, you should stop cooking when the skins start to crack. For beans served with a sauce, they should cook until perfectly tender, but they must not be broken or mushy. For purées and soups, they should be cooked until very soft.

Soak the beans overnight and then drain them. Boil in salted water until tender; drain and season with salt and pepper to taste. Thicken with one tablespoon of drippings that have had one tablespoon of flour browned in them, along with some soup stock. If you want to make the beans sweet and sour, add two tablespoons of vinegar and two tablespoons of brown sugar; boil for a few minutes and serve.

Wash, sort, and soak two cups of navy beans overnight in cold water. In the morning, drain and add fresh water, then heat slowly and let them cook just below the boiling point until the skins burst. Once done, drain the beans and place them in a pot with one and a half pounds of beef brisket. Mix half a tablespoon of mustard, one teaspoon of salt, one tablespoon of molasses, two tablespoons of sugar, and half a cup of boiling water, then pour it over the beans. Add enough more boiling water to cover them. Cover the pot and bake slowly for six to eight hours.

Wash two cups of haricot beans and let them soak in two pints of water overnight. The next day, brown one coarsely chopped onion in a bit of fat and add it to the beans and their soaking water in a casserole or stew pot.

Cook covered closely and somewhat slowly in the oven or by the side of the fire for one hour, then add a pound of beef in fairly large pieces.

An hour later, add one diced carrot, half as many diced turnips, and salt and pepper to taste. Keep cooking slowly until the vegetables are tender, and a few minutes before serving, thicken the stew with pea meal or flour that has been baked to a light brown color. Add some vinegar for flavor.

Because of its rich nutrients, this stew should be served in small portions with plenty of potatoes and green vegetables.

Soak half a cup of navy beans in cold water overnight. Drain and cook in one quart of boiling water with one teaspoon of salt until they're tender but not mushy, then add half a cup of barley and let it cook slowly until the barley is tender, about thirty minutes. Add fat soup stock as the water evaporates. Season to taste and bake in a medium oven for about thirty minutes or until it's dry but not browned.

Wash one pound of dried Lima beans and let them soak overnight. Drain, add fresh water, bring to a boil, then let them simmer until tender. Add salt and paprika. Heat two tablespoons of poultry or beef fat in a skillet, add two tablespoons of flour, and when it’s brown, add one cup of bean liquid and the beans. Let it simmer and bake in a casserole for thirty minutes. Reserve the bean broth and add more if needed.

Soak the large, very hard Lima beans overnight. For every pound of beans, use two large onions. Once the beans are soft, add the onions that have been browned in fat, salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let everything simmer until the rice is cooked.

Soak dried Lima beans in cold water overnight. Drain, put them in a pot with just a little water, add one tablespoon of fat, and the peel of a lemon or orange. When the beans are half cooked, add a tablespoon of sugar that has been browned in a pan, and simmer slowly until the beans are tender.

Soak one pound of medium-sized white beans overnight. Boil them in cold water, and once they're soft, mash them, adding a little warm water while mashing. Stir in salt and mashed garlic, along with one or two teaspoons of sugar. For every pound of beans, use a pound of onions. Sauté the onions in oil and add water so they don’t get too brown or greasy. When the beans are tender, serve them on a platter with the browned onions on top. This dish can be served hot or cold. It’s served with Carnatzlich. (See Meats.)

Pick and rinse half a pound of lentils and soak them in cold water overnight. In the morning, put them in a large saucepan with about a quart of water over heat. Once the water starts to boil, the lentils will float to the top. Remove them with a skimmer and place them in a baking dish with a small onion and three or four ounces of smoked meat in the center. Pour a pint of boiling water over them, mixed with half a teaspoon of salt and a quarter teaspoon of pepper. Bake in a moderate oven for four to five hours. Keep the lentils moist, and you might need to add a little water occasionally.

The following recipes are just as nutritious as any meat dish and can easily replace meat at a meal.

For each person, soak one tablespoon of lentils overnight. Then drain them and spread them out on a plate for a day.

When you're ready to use them, chop them finely and cook gently in a covered jar placed in a pot of water for about an hour, adding just enough water occasionally to keep it from drying out.

When fully cooked, mix in about twice their volume in bread crumbs (preferably whole wheat), a bit of very finely chopped onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and drippings to keep everything fairly moist.

When they cool, shape them into sausages (or cutlets or round cakes for lunch), coat them with egg and breadcrumbs or seasoned flour, and brown them in a little fat in a frying pan or in a moderately hot oven.

Gravy or diluted meat extract should be served with them. They're just as good when fried overnight and reheated in the gravy.

Pick over and rinse two cups of kidney beans, then soak them in one quart of water. The next morning, bring the beans to a boil in fresh water, drain them, then cover with boiling water and cook until they're tender. Half an hour before you plan to serve the beans, melt one tablespoon of butter in a saucepan, chop and add four green peppers, one small red pepper, one onion, one pint of tomatoes, and one teaspoon of salt. Cook for fifteen minutes, then add to the beans along with three tablespoons of uncooked rice, and simmer until thick.

Soak two cups of beans overnight. Drain and boil them until the skins crack, leaving one cup of water with the beans. Finely chop one onion and two cloves of garlic, then sauté them in one tablespoon of olive oil until they're light brown. Next, add half a can of tomatoes, one teaspoon of chili powder mixed with a little cold water, salt to taste, and about half a dozen chopped olives. Adding a piece of smoked beef or tongue enhances the flavor.

Pick through and rinse two cups of dried peas. Soak them overnight or for several hours in cold water. Place them in three pints of fresh, cold water and bring to a boil, then let them simmer until they’re soft. Make sure to scrape the sides of the pot frequently.

When soft, push through a strainer, add a bit of boiling water or broth, mix in one and a half teaspoons of salt, half a teaspoon of sugar, and a pinch of white pepper, then whisk the mixture thoroughly.

Put chopped brisket fat into a skillet in small pieces, about an eighth of a pound will be enough, and cook until it's light yellow. Add a large onion, diced, and keep cooking with the fat until it's browned. Serve the purée like mashed potatoes. Pour the onion and fat over it before serving. Serve hot.

Pick over and rinse one pint (two cups) of kidney beans and let them soak overnight in cold water. Drain and cook in fresh salted water until tender. Drain again; shake in a saucepan with one teaspoon of butter for three minutes. Add one cup of brown sauce and simmer for five minutes.

Place one pound of Russian peas in a heavy pot, add one tablespoon of salt and enough hot water to fully cover them, and let them soak for twelve hours or more. Drain the peas, return them to the pot, cover with boiling water, and cook for fifteen minutes. Add one-quarter teaspoon of baking soda and one pound of brisket or a fatty chicken (like the back or neck) and let it cook slowly until the peas are tender. Melt two tablespoons of fat in a separate pan, add two tablespoons of flour and two tablespoons of brown sugar, and let it brown. Stir in one cup of the liquid from the peas and cook until thick and smooth. Pour this sauce over the peas, cook thoroughly, then transfer to a casserole dish and bake in a moderate oven for half an hour.

Boil the chestnuts for a few minutes; drain and peel off the shells and skins. Boil them again until they’re tender, adding enough salt to make them tasty. Drain once more; shake them over the fire until dry; cover with cream sauce and serve immediately. If left to sit, the chestnuts can become heavy and unappealing.

Put one pound of chestnuts, which have been shelled and skinned, into two cups of boiling milk and cook until they're tender, then mash until smooth. If needed, add more milk while boiling. Strain and season with salt and pepper and one teaspoon of fresh butter. Serve hot.

With a sharp knife, make a cut on the flat side of each chestnut. Place them in a wire pan and shake constantly over a hot fire until the shells split. Serve immediately.

Clean and chop table celery and some celery root. Take roasted chestnuts, season with two tablespoons of olive oil; add to boiling water with the celery and one tablespoon of lemon juice; boil everything until the celery is tender, season with salt and pepper, and serve hot.

Peel one pint of chestnuts and remove the skin, then boil until soft. Boil one pint of prunes until soft. Combine the chestnuts and prunes, keeping any sauce from the prunes. Season with sugar, cinnamon, and lemon juice, and cook everything together.

Remove the outer shells from one quart of chestnuts. Then pour boiling water over them and take off the skins; soak in cold water for half an hour, then drain and place in a pot with cold water and boil until tender. Don't add any salt, as it toughens them.

In another pot, put one cup of cleaned and stemmed raisins, cover them with cold water, add two bay leaves and a stick of cinnamon; boil until tender, then pour them into the pot with the chestnuts. Add a pinch of salt and one teaspoon of butter and keep cooking until the chestnuts are done. Then add two tablespoons of white wine, two tablespoons of sugar, half a teaspoon of vinegar, and thicken with one tablespoon of flour dissolved in water. You can add more sugar or vinegar to taste. Boil for a few minutes, then serve.

Mash one pound of cooked kidney beans and run them through a food processor, then mix in half a pound of grated cheese, salt, and red pepper to taste, along with enough bread crumbs to make the mixture firm enough to shape into a ball. Bake in a moderately hot oven, basting occasionally with butter and water. Serve with tomato sauce.

Mix two cups of soft bread crumbs and one cup of chopped walnuts with six tablespoons of butter or any butter substitute, half a cup of hot water, one and a half teaspoons of salt, a quarter teaspoon of pepper, one tablespoon of chopped onion, and a chopped sprig of parsley, then bind it all together with one egg; shape it into a loaf. Place it in a greased baking dish and bake it in a moderate oven for one hour. As the juices cook out of the loaf, you can use them for basting. A brown sauce can be made in the dish where the loaf is cooked.

Soak half a cup of lentils overnight; in the morning, drain them, cover with fresh water, and bring to a boil. Drain again, add fresh water, and cook until tender. Drain once more, discard the water, and press the lentils through a colander. Then, mix in half a cup of shelled roasted peanuts, either ground or chopped, half a cup of toasted bread crumbs, half a teaspoon of salt, and half a saltspoon of pepper, along with enough milk to achieve a mushy consistency. Transfer to a greased baking dish; bake in a moderate oven for an hour; turn out onto a heated platter; garnish with parsley or watercress, and serve.

Soak half a cup of Lima beans overnight; in the morning, boil them rapidly for half an hour. Drain, remove the beans from their skins, and split them in half. Blanch a quarter cup of almonds and chop them with a quarter cup of peanuts. Boil four potatoes, and when they're done, cut two of them into small cubes. Mash the other two and use them for a dough, adding four tablespoons of hot milk, a little salt, and a quarter cup of flour. Place a layer of beans at the bottom of the baking dish, sprinkle some nuts, add a little chopped hard-boiled egg, then the potato cubes, and half a tablespoon each of chopped parsley and onion, half a teaspoon of salt, and half a saltspoon of pepper, repeating until all the ingredients are used. Roll out the potato dough to fit the baking dish, place it over the dish, brush with milk, and bake for half an hour in a moderately hot oven.

The typical recipe usually mentions the cooking time for its ingredients, but a rough guideline can sometimes be helpful for getting a general idea of how long certain things will take. However, this is just an estimate because food should be cooked until it’s done, and different factors can change the suggested time. Things like the weather, altitude, type of oven or heating method used, and the freshness of ingredients like vegetables all need to be taken into account, which means strict rules can’t really be established.

Allow 15 minutes to warm the meat, and then calculate the time.

Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.

Lamb 18 minutes per pound
Mutton 20 minutes per pound
Veal 30 minutes per pound
Chicken, 4lb around 2 hours, or 20 minutes per pound
Turkey, 10lb around 3-1/2 hours, or 20 minutes per pound
Goose, 8lb around 2 hours, or 15 minutes per pound
Duck 40 to 60 minutes per pound

Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.

Steaks, 1.5 inches thick (rare), 8 to 12 minutes; (medium), 12 to 15 minutes.

Lamb, or Mutton Chops (well done) 8 to 10 minutes
Spring Chicken 20 minutes
Squab 10 to 15 minutes

Beef Slow cook, 40 to 60 minutes per pound
Mutton Slow cook, 20 minutes per pound
Corned Beef Slow cook, 30 minutes per pound
Chicken Slow cook, 20 minutes per pound
Fowl Slow cook, 30 minutes per pound
Tripe three to five hours

Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels sprouts—cook for 15 to 20 minutes.

Rice, potatoes, pasta, summer squash, celery, cauliflower, young cabbage, peas—20 to 30 minutes.

Young turnips, young beets, young carrots, young parsnips, tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower—30 to 45 minutes.

String beans, shell beans, oyster plant, winter squash—45 to 60 minutes.

Winter veggies—one to two hours.

Salads are divided into two groups: dinner salads and the heartier ones served at supper and lunch instead of meats. They are very healthy.

Almost all meats, vegetables, and fruits can be served as salads. The key is to make sure the salad is fresh and cold; and if it's green, the leaves should be crisp and dry.

Lettuce, romaine, endive, and chicory or escarole make the best dinner salads, although you can also use a mix of cooked vegetables or well-prepared raw cabbage.

Leftover green vegetables like string beans, peas, carrots, turnips, cauliflower, cooked spinach, leeks, and beets can all be included in the dinner salad. You can use them mixed together, by themselves, or as a garnish for lettuce.

Lettuce and all green, raw salad vegetables should be washed and soaked in cold water right after you get them from the market. After they soak for fifteen to twenty minutes in cold or ice water, remove the moisture by spinning them in a wire basket, or gently dry each leaf with a napkin without bruising it. Place them in a cheesecloth bag and store them in the ice, ready to serve. This way, they'll stay dry and cold and will keep nicely for a week.

The dressing is added right before serving, as the salad will wilt if it sits after the dressing is added.

Meat of any kind used for salads should be cut into cubes, but no smaller than half an inch, or it will look like hash. It should be marinated before being mixed with the other ingredients of the salad. Meat mixtures are usually piled in a cone shape on a plate, with mayonnaise spread over it, and garnished with lettuce, capers, hard-boiled eggs, gherkins, etc.

*To Marinate.*—Mix one part oil with three parts vinegar, adding pepper and salt to taste. Rub this mixture into the meat and let it sit for a couple of hours. Before combining the meat with the other salad ingredients, drain off any marinade that hasn’t been absorbed. Use just enough marinade to season the meat or fish.

If too much vinegar is added to mayonnaise, it loses its texture and taste. All salads should be mixed right before serving. Mayonnaise dressing can be made hours in advance, and the meat, lettuce, and celery can be prepared, but each should be kept in a separate dish until it's time to mix them together.

Beat the yolk of one egg in a cold bowl using a silver or wooden fork. If it’s really warm outside, set the bowl in a larger dish filled with crushed ice. Once the egg is beaten, mix in half a teaspoon of salt, a dash of red pepper, half a teaspoon of English mustard, and olive oil, adding it drop by drop. Make sure to mix well without changing the motion to avoid curdling. When the dressing thickens, start adding vinegar or lemon juice, one drop at a time. Then continue with more olive oil, followed by more acid, until you’ve used a full cup of olive oil and two teaspoons of vinegar or lemon juice. Make sure all the ingredients and bowls are as cold as possible.

If the mixture curdles, start right away with a fresh egg in a clean bowl, and once it’s well beaten, slowly add the curdled mixture drop by drop.

To serve twenty people, you'll need one pint of mayonnaise.

When you need a lot of dressing, whether it’s mayonnaise or French, add one pint of whipped cream to your prepared dressing and mix it well just before serving.

To color mayonnaise, finely chop parsley leaves; mash them with a small amount of lemon juice; strain and mix the juice into the dressing.

To make white mayonnaise, follow the usual instructions, using lemon juice instead of vinegar, skip the mustard, and once it's done, add half a cup of whipped cream or half a beaten egg white whipped very stiff.

Make half a pint of mayonnaise dressing and add the following: two hard-boiled eggs, chopped finely; two to four tablespoons of tomato ketchup; one tablespoon of finely chopped parsley; and one teaspoon of finely chopped or grated white onion or shallot. After mixing these ingredients, fold them into one cup of mayonnaise and serve. This is enough for ten people.

Beat three large eggs until they're very light, then add two tablespoons of olive oil while stirring constantly. Add a good pinch of salt, pepper, mustard, and cayenne pepper. Heat half a cup of vinegar with one teaspoon of sugar, then stir it into the eggs while it's still hot. Put the mixture back on the stove in a double boiler or over hot water in another saucepan, and stir until it thickens. Serve it cold.

Take the yolk of one hard-boiled egg and mash it in a bowl until smooth. Stir in two teaspoons of French mustard, salt, pepper, and a pinch of sugar. Add a bit of oil, followed by a splash of vinegar. Top it off with the egg white, chopped into pieces.

Mix one cup of sour cream with three well-beaten eggs. Dissolve two tablespoons of sugar and one tablespoon of mustard in half a cup of vinegar; add salt, pepper, and paprika to taste, then slowly stir this into the cream and eggs. Place in a double boiler and cook until thick. Then add butter sized like an egg and cook for about five more minutes. Remove from heat and bottle it; this dressing will last for months.

Mix one teaspoon of salt, one tablespoon of mustard, one tablespoon of sugar, one tablespoon of flour, and a few pinches of cayenne. Beat three eggs until they're a light yellow color and add the dry ingredients along with half a cup of vinegar and two tablespoons of melted butter. Cook over boiling water until it thickens; strain it, then add half a cup of cream or milk. Beat until it's smooth, and then let it cool.

Mix ½ teaspoon of salt, ¼ teaspoon of pepper, 1 teaspoon of sugar, a dash of paprika, 2 tablespoons of vinegar, and 4 tablespoons of olive oil. Stir until combined and use immediately.

Rub the yolks of two hard-boiled eggs into a paste, adding one teaspoon of salad oil or melted butter, making sure to add just a few drops at a time. Add half a teaspoon of salt, half a teaspoon of prepared mustard, a tiny bit of pepper, and two tablespoons of white sugar. Mix vigorously, then gradually pour in half a teacup of vinegar.

Imported or domestic endive, chicory, escarole, and Romaine or lettuce should be washed, chilled in cold water until crisp, and then dried in a bag on ice. Serve them with French dressing.

Imported endive can be served with mayonnaise if you want.

The French way to make a lettuce salad is this: After dressing the salad, mix it with one tablespoon of oil, then take just two tablespoons of white wine vinegar, mixed with a tiny bit of pepper and salt, and simply toss the lettuce in this mixture.

Lettuce, dandelion, chicory, some chopped beet, chopped celery, and a bit of tomato are mixed together and topped with French dressing. The dressing is typically flavored with both onion and garlic.

Boil the asparagus in salted water, making sure not to break the tips; drain, and once cool, pour over it a mayonnaise dressing with some chopped parsley. Serve each person three or four stems on a plate, with a bit of mayonnaise dressing. Don’t use a fork; pick up the stems with your fingers and dip them in the dressing.

Boil the beets until they're tender, peel them quickly while they're hot, and slice them into a bowl. Sprinkle with salt, pepper, a tablespoon of brown sugar, some caraway seeds, and one medium-sized sliced onion. Pour half a cup of boiled vinegar over everything, and mix the hot vinegar with the other ingredients using a fork.

Take some thin slices of cooked beets, some cold cooked potatoes, some cold cooked cauliflower, and a bit of chopped parsley. Drizzle on the following dressing and add salt and pepper to taste:

Put one level teaspoon of mustard, one teaspoon of anchovy sauce, one tablespoon of milk or cream, and one dessert spoon of vinegar. Mix the mustard with the anchovy, then add the milk, and finally the vinegar.

Tomatoes are just as good served the same way.

String and trim the ends off one quart of beans. Cut them into short pieces. Cover with boiling water, add one level tablespoon of salt, and cook until tender but not mushy. Drain and reserve one cup of the cooking liquid. Cream one tablespoon of flour with two tablespoons of butter. Pour the reserved liquid over the flour and butter, stirring constantly to prevent lumps. Cook this sauce for five minutes, remove from heat, and stir in two tablespoons of strained lemon juice. Pour this over the beans and serve.

Cover the bottom of the salad bowl with fresh Romaine or lettuce; layer alternate slices of hard-boiled eggs and boiled beets on top. Sprinkle with finely chopped onion, drizzle with French dressing, toss, and serve.

Pare and wash the celery roots (they should be the size of large potatoes), put them to boil in a bit of salted water, and when they're tender, remove them from the water and set them aside to cool. Cut into slices about an eighth of an inch thick; sprinkle each slice with fine salt, sugar, and white pepper; pour enough white wine vinegar over the salad to cover it. A few large raisins that have been boiled will enhance the look of this salad. Serve it cold in a salad bowl lined with fresh lettuce leaves.

Buy large celery roots, parboil them, and cut them into basket shapes with a scalloped edge. Boil beets until soft and cut them into small balls (like potato balls). Soak the celery root baskets in French dressing for several hours to add flavor, and soak the beet balls in boiling sugar and vinegar. Fill the baskets with the pickled beet balls; roll the lettuce and cut it into shreds, then place it around the celery root basket. The combination of green lettuce, white basket, and red balls creates a beautiful color scheme and makes for a delicious salad.

Equal amounts of boiled chestnuts and shredded celery are mixed together. Add bananas, apples, celery, and chestnuts. Toss with mayonnaise and serve on lettuce leaves.

Select a small, compact cabbage; remove the outer leaves and cut the head into quarters. Using a sharp knife, slice it very thin; soak in cold water until crisp; then drain and dry between clean towels. Mix with hot dressing and serve when cold.

Beat the yolks of two eggs until light, add one tablespoon of sugar, one teaspoon of pepper, half a teaspoon of salt, and dry mustard, pour in one cup of vinegar, stir well, and pour over the slaw.

This dressing can be cooked over boiling water if you want. Be careful to add the vinegar slowly, and mix in sliced onions to the salad.

Pare thickly, from end to end, and soak in ice water for one hour; wipe them, slice thinly, and cut an onion just as thin. Sprinkle salt over them, give it a shake a few times, cover, and let sit in this brine for another hour. Then squeeze or press out every drop of water that has been drawn from the cucumbers. Put them in a salad bowl, sprinkle with white pepper, and toss in bits of parsley; add enough vinegar to cover. You can also slice up an equal amount of white or red radishes and mix them into this salad.

Wash the cauliflower carefully, wrap it in a cloth, and cook it in boiling salted water until it’s completely tender. Once done, take off the cloth, pour two tablespoons of lemon juice over the cauliflower, and place it on ice to cool. When it's time to serve, break apart the flowerets, arrange them on lettuce leaves, drizzle with French dressing, and sprinkle one tablespoon of chopped parsley on top.

Use small eggplants. Place on the end of a toasting fork under the broiler gas flame until the skin is black; remove the skin. The eggplant will then be tender; chop with a wooden spoon, add lemon juice, finely chopped parsley, and olive oil.

Broil the eggplant; when it's cool, peel it, place it on a platter, mash it with a wooden spoon, add a finely chopped red onion or very finely chopped garlic, some salt, and a little vinegar.

Take six firm red tomatoes, wash and dry them well, slice them into thin slices using a sharp knife. Line a salad bowl with lettuce leaves, layer the sliced tomatoes on top, sprinkle with salt and pepper, and serve with French dressing.

Select tomatoes that are uniform in size, round, smooth, and blemish-free. Blanch them to remove the outer skin, then chill on ice until ready to serve. Plate on individual dishes, placing each one on a lettuce leaf, and drizzle a tablespoon of mayonnaise dressing over each tomato.

Select round, very firm, and evenly sized tomatoes. Cut off the tops (set them aside to use as covers) and scoop out the insides, being careful not to break the tomatoes. Fill each tomato with finely prepared coleslaw, then replace the tops. Place them on lettuce leaves and drizzle mayonnaise dressing over each one. You can arrange them together on a decorative platter, piling them into a mound shape, or serve them individually.

Wash and peel six small tomatoes. Cut off a piece from the stem end of each and, once cooled, scoop out a bit of the pulp from the center. Then sprinkle with salt and turn them upside down on ice to chill. Mash one small cream cheese until smooth, then mix in two tablespoons of chopped pimento and one tablespoon of French mustard. Blend everything well, add some French dressing to moisten, and fill the tomato shells. Arrange them on a bed of crisp lettuce leaves and pour a tablespoon of thick boiled dressing over each tomato.

Take two cups of cold, cooked Lima beans, two stalks of chopped celery, one dozen chopped olives, one teaspoon of onion juice, one teaspoon of salt, and a pinch of red pepper. Mix well and serve on lettuce leaves with French dressing, garnished with green and red peppers cut into squares.

Fill green peppers with a mix of cream cheese and chopped olives. Place them on ice, then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches pair nicely with this.

Put whole, green bell peppers in boiling water and cook until they're tender. Place them on a platter and drain. Make a dressing with vinegar, salt, sugar, and oil. Serve.

Cut the peppers in half lengthwise and fill them with a mixture of flaked, cold cooked fish and minced celery, combined with mayonnaise.

POTATO SALAD, #1

Boil ten small, round potatoes in their skins. Once they're done, peel them while they’re still hot and slice them into thin, round pieces. Top the potatoes with one finely sliced onion, and sprinkle generously with salt and pepper. Add one tablespoon of mustard seeds, half a tablespoon of celery seeds, and half a tablespoon of sugar.

Beat one egg until it's light, then pour two tablespoons of melted goose or chicken fat over the eggs, mix it well, and add half a cup of vinegar. Pour this mixture over the seasoned potatoes, then add a quarter cup of hot water, and if needed, adjust with a bit more vinegar, salt, or pepper. Adding one or two chopped hard-boiled eggs enhances the salad. Line a salad bowl with lettuce leaves, pour the salad in, and top it off with grated hard-boiled eggs.

Melted butter can be used for a dairy meal or heated olive oil for a pareve salad instead of the melted fat.

POTATO SALAD, No. 2

Boil one quart of small potatoes; Bermuda potatoes work best. Don’t peel them; just wash and scrub the potatoes thoroughly with cold water. Place them in a pot with enough cold water, slightly salted, to cover them. Set the pot over a medium-high heat with the lid on until the water starts to boil; then reduce the heat, slightly lift the lid of the pot, and let the potatoes cook slowly until they’re done. Drain off the water and let the potatoes cool, but don’t put them in the fridge. Once they’re completely cool, peel the potatoes and slice them very thinly in a salad bowl. For every two layers of potato slices, add a very light layer of thinly sliced white onions. Texas onions are especially good for this.

When the salad bowl is full, pour a French dressing made of equal parts oil and vinegar over the salad; let the vinegar be partly tarragon. Add a good amount of salt and pepper. When it's time to serve, spread a thick layer of mayonnaise that has a hint of cream mixed in on top of the salad. Garnish with quarters of hard-boiled eggs, sliced boiled beets in decorative shapes, and a border of parsley around the edge of the bowl.

POTATO SALAD, No. 3

Put two tablespoons of olive oil, one tablespoon of sugar, one teaspoon of salt, some pepper, and one tablespoon of vinegar into a bowl and mix everything together. Slice up six hot potatoes and add them to the bowl. Then chop two small onions, a bit of garlic, some parsley, six stuffed olives, three celery hearts (or the ends), six radishes, three slices of red beets, and two hard-boiled eggs. Add all of this to the mixture in the bowl, stir well, and season to your liking. Transfer everything into a glass dish and pour prepared mayonnaise dressing over it. Garnish with parsley, whole olives, some lettuce, and place celery leaves in the center.

Grate the skin off long squash (the type that resembles cucumbers), slice the squash into pieces about a quarter inch thick, and fry them in olive oil. Make a sauce with a bit of vinegar, half a teaspoon of prepared mustard, and two tablespoons of olive oil; mix these ingredients thoroughly. Add two shallots or leeks, chopped into small pieces, pour the sauce over the squash, and serve.

Mix equal amounts of sliced celery and apples with a quarter pound of finely chopped pecans or English walnuts. Drizzle over a tablespoon of lemon juice and enough mayonnaise dressing to coat everything well. For authenticity, this salad should be served without lettuce; however, it can be placed on lettuce leaves if you prefer.

Boil for twenty minutes, one egg for each lily; remove the shell and while still warm, cut with a silver knife into strips from the small end nearly to the base; very carefully lay back the petals on a bed of bleached lettuce; remove the yolks and mash them with a spoonful of butter, vinegar, a little mustard, salt, and paprika; form cone-shaped balls and place them on the petals, sprinkling bits of parsley over the balls. Two or three stuffed olives will resemble buds; serve on cut-glass dishes to create a water effect.

Cut one-quarter pound of marshmallows into small squares, along with half a can of pineapple. Let the marshmallows mix with the pineapple for a while before you put the salad together; add in one-quarter pound of shelled pecans. Make a thin mayonnaise by mixing one egg yolk and adding half a cup of oil drop by drop; cut this with lemon juice, but don’t add any sugar; to two tablespoons of the mayonnaise, mix in four tablespoons of whipped cream. Serve on fresh green lettuce leaves.

Mix together one pound of cheese, one and a half tablespoons of cream, one tablespoon of chopped parsley, and salt to taste. First, fill a rectangular tin mold with cold water to chill and moisten the surface; line the bottom with wax paper, then layer in three sections, placing two or three strips of pimento between the layers. Cover with wax paper and keep in a cool place until you're ready to serve; then run a knife around the edges and invert the mold. Slice and serve on lettuce leaves with French dressing and crackers. Chopped olives can replace the parsley, and you can also add chopped nuts.

Moisten cream cheese with cream and whip until fluffy. Shape it into a mound on a plate and pour preserved gooseberries over it. Serve with biscuits.

Serve one slice of Hawaiian pineapple on lettuce leaves. On the pineapple slice, add a spoonful of cream cheese and some chopped walnuts, then finish it off with a dash of mayonnaise dressing.

Slice one pineapple, three oranges, and three bananas. Drizzle French mayonnaise over the fruit, add lettuce leaves, and serve immediately. For those who aren't into mayonnaise, make a syrup with one cup of sugar and half a cup of water, boil it until thick, add lemon juice, let it cool slightly, then pour it over the fruit. Chill in the fridge for one to two hours. Another good dressing is one cup of claret, half a cup of sugar, and a piece of lemon. Always use lemon juice instead of vinegar in fruit salads. You can mix any compatible fruits together. This is served just before dessert.

Slice two bananas and two oranges, then mix them with half a cup of English walnuts and the juice of half a lemon along with some French dressing. Serve on lettuce leaves.

Cut the grapefruit in half and remove the pulp, making sure not to get any of the tough white skin. Mix the pulp with bananas and oranges, then stir in white mayonnaise dressing. Remove all the skin from the inside of the grapefruit and fill it with the mixture, heaping it high and decorating it with maraschino cherries. Place each half on a bed of lettuce leaves and serve.

Cut the bananas in half crosswise and arrange them on a plate, fanning them out from the center. Sprinkle with grated nuts or nutmeg and pile white mayonnaise in the center. Top with maraschino cherries.

Mix equal parts of banana, orange, pineapple, and grapefruit with half a cup of chopped nuts. Toss in some French dressing to marinate. Spoon the mixture into apple or orange halves. Place them on a bed of watercress or lettuce leaves. Sprinkle with paprika.

Make a simple grapefruit salad. When you're ready to serve, generously cover the top with finely chopped almonds or mixed pecans. Drizzle with French dressing.

Peel and pit some peaches, slice them up, and add an equal amount of sliced pineapple, some apricots, strawberries, and raspberries to a dish. Make a syrup with the juice of two lemons and two oranges, one cup of water, one pound of sugar, half a teaspoon of powdered cinnamon, and grated lemon rind. Then add one cup of red wine and half a glass of Madeira, arrak, or rum. Boil this syrup for five minutes, then pour it over the fruit, tossing occasionally until it cools. Chill it on ice and serve cold.

Take one pound of leftover cold boiled fish from the previous day, or boil fresh fish and let it cool. Then, skin, bone, and flake the fish. If you’re using fresh fish, mix two tablespoons of vinegar, a pinch of salt, and pepper with it. Make a mayonnaise dressing (French mayonnaise is preferred) and mix half of it with the fish, saving the other half to spread over the top of the salad after it’s in the bowl. Serve it with or without lettuce leaves.

Boil four pounds of halibut, then cool and shred the fish. Marinate it according to the instructions. When you’re ready to serve, add six chopped hard-boiled eggs and a one-pint jar of pickles or chow-chow. If you want, you can skip the pickles and add finely chopped celery instead. Once everything is mixed well, serve it on lettuce leaves with a pint of mayonnaise dressing.

Put some flounder fillets into boiling water with a bit of salt and lemon juice, and cook until they're tender, then drain them well.

When cold, place them in the center of some chopped lettuce, cover with mayonnaise, and top with slices of tomatoes and hard-boiled eggs.

Herring Salad, No. 1

Soak four herrings in cold water overnight, then rinse them several times in fresh cold water. Skin, bone, and cut them into half-inch pieces. Peel two apples and dice them. Mix with the herring, then add half a cup of coarsely chopped almonds and one finely chopped onion. Remove the milsner or soft egg from inside the herring and mash it until smooth. Add half a cup of vinegar, one teaspoon of sugar, and a pinch of pepper. Mix well, then pour it over the herring, stirring gently with a fork to avoid mashing. Place it in the fridge until ready to serve. Top with sliced lemons. The herring can be left whole, and the dressing can be made and poured over the whole herrings.

Herring Salad, No. 2

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

This salad will last for weeks.

Mix one cup each of cold cooked peas, beans, carrots, and potatoes. Drizzle with French dressing and let it sit for twenty minutes. Then add one cup of smoked salmon or haddock, cut into small pieces, the chopped whites of four hard-boiled eggs, and two stalks of celery. Mix everything well, and top with the yolks of the eggs pressed through a wire sieve, along with cucumbers and beets cut into fancy shapes.

You can use either cold boiled salmon or canned salmon. If you're using canned, wash the fish in cold water, drain it, and let it air out for at least an hour to get rid of any can flavor. Flake the fish into small pieces, and for each cup of fish, add an equal amount of shredded lettuce, one coarsely chopped hard-boiled egg, three slices of minced cucumber, and six chopped olives. Mix everything well, moisten with either mayonnaise or a boiled dressing, and serve in individual portions on a bed of heart lettuce leaves. Top each portion with a tablespoon of dressing and garnish with capers and grated egg yolk.

Rub the yolks of two hard-boiled eggs into a powder, then gradually mix in eight tablespoons of cream. Add some white pepper, a pinch of salt, and just a hint of cayenne pepper. Finally, stir in two tablespoons of white vinegar, making sure to add it drop by drop, or else the mixture will curdle.

Get a nice, fat mackerel, boil it, and when it's cool, prepare it just like you would for
"Salmon Salad," but don't cut the pieces quite as small.

Select good lemons, wipe them carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest, add one can of boneless sardines, finely chopped, one teaspoon of French mustard, two chopped hard-boiled eggs, some Tabasco sauce, and mayonnaise. Fill each cup with the mixture. Cut a small slice from the bottom of the lemon so that it stands firmly. Garnish with chopped egg and chopped parsley, and serve on lettuce leaves.

Cut up all kinds of pickled cucumbers, both small and large, sweet and sour, along with mustard pickles, into very small pieces. Also, include pickled beans and capers. Add six herring that you’ve soaked in water for twenty-four hours; remove the skin and bones, and chop them the same way you did the pickles. Include half a pound of smoked salmon, also cut into small pieces, six large apples finely chopped, and one grated onion. Mix everything thoroughly and pour a rich mayonnaise dressing over it. The next day, line a salad bowl with lettuce leaves, fill it with the salad, and garnish with hard-boiled eggs, nuts, and capers.

Pick or chop one thick slice of cold, cooked salmon. Prepare a dressing using mayonnaise, and add one tablespoon of French mustard, one finely chopped green onion, one tablespoon of small Mexican peppers, and one tablespoon of pimentos. Combine this dressing with the shredded salmon.

Place the chicken in boiling water, add one onion, a bay leaf, and six cloves. Bring to a boil and let it boil quickly for five minutes. Lower the heat to just below boiling, and let it cook until tender. Allow the chicken to cool in the broth.

By cooking it this way, the dark meat will become almost as white as the breast meat. When the chicken is cold, cut it into half-inch cubes, removing all the fat and skin. For each pint, add one tablespoon of lemon juice, sprinkle it over the prepared chicken, and place it on ice. When you're ready to serve, mix the chicken with two-thirds as much white celery, cut into similar pieces. Meanwhile, prepare the following mayonnaise: Mash the yolks of two hard-boiled eggs as finely as possible, add one teaspoon of salt, then add, drop by drop, one teaspoon of the best olive oil. Stir constantly, then add one teaspoon of prepared mustard, some pepper, and two teaspoons of white sugar. Whip the white of one egg until frothy and add it to the dressing; then gradually add about half a cup of vinegar, one spoonful at a time. Carefully mix the salad with the dressing using two silver forks; line the salad bowl with lettuce leaves and garnish the top with chopped or half-moon sliced hard-boiled egg whites. Garnish the salad with the chopped yolks and whites of hard-boiled eggs, making sure to keep them separate. A few olives and capers will enhance the decoration.

Boil two large chickens in enough water to cover them, adding salt while boiling; when very tender, remove them from the heat and let them cool in the broth. Once cool, skim off all the fat and save it for use instead of oil. If possible, boil the chickens a day before using. Now cut the chickens into small pieces (don’t chop them), cut white, crisp celery into half-inch pieces, and sprinkle with fine salt, using half as much celery as chicken. Mix the chicken and celery together using two silver forks. Mash the yolks of six hard-boiled eggs as finely as possible, then add half a teaspoon of salt, white pepper, and four tablespoons of the skimmed chicken fat, adding it one at a time while stirring constantly. Mix in one tablespoon of the best prepared mustard, two teaspoons each of mustard seed and celery seed, and two tablespoons of white sugar. Gradually stir in one cup of white wine vinegar, mixing constantly. Pour this dressing over the chicken and celery and toss lightly with the silver forks. Line a large salad bowl with lettuce leaves, pour in the salad, and garnish the top with the chopped whites of six hard-boiled eggs; just before serving, pour a pint of mayonnaise over the salad. A nice way to serve it is in individual salad dishes, lining each dish with a lettuce leaf and garnishing the salad with an olive placed in the center of each portion.

The chicken bones can be used for soup by simmering them in enough water to cover for three hours.

Scald the brains with boiling water to cleanse them thoroughly. Boil until tender in fresh cold salt water, making sure to remove them while they're still firm. Slice them lengthwise and place them in a dish. Pour over half a cup of vinegar that has been sweetened with a pinch of sugar to cut the sharpness, along with a pinch of salt and pepper. Garnish with parsley and serve cold. You can also serve them with mayonnaise.

Take cucumbers and cut them in half lengthwise to create serving bowls for the salad; scoop out the insides and salt them well, then squeeze the excess liquid out to mix with the filling. Take a pair of sweetbreads or calf's brains, wash them thoroughly, and boil them; once cooked, immediately plunge them into cold water and skim off any impurities. Chop them finely, add a bunch of celery (if available), one can of French peas, and the scraped cucumber flesh; mix everything together and season to taste. Make a mayonnaise, combine it with the mixture, and fill the cucumber halves; keep everything chilled and serve on a lettuce leaf.

Cut cold veal into half-inch slices, and season with two tablespoons of vinegar, a pinch of salt, and pepper. Make a dressing using the yolks of three hard-boiled eggs, mashed smooth, then gradually add two tablespoons of melted cold chicken or turkey fat, stirring until smooth and thick. Next, add one teaspoon of prepared mustard, a large pinch of salt and pepper, one teaspoon of sugar, one teaspoon each of mustard seed and celery seed, and five tablespoons of white vinegar. Mix the dressing well with the veal, and serve with or without lettuce leaves.

Take some white turkey meat, chopped finely, along with a few pickles, beets, one or two carrots, and a few potatoes (the carrots and potatoes should be partially cooked). Also, include a few stalks of asparagus; chop up a bunch of crisp, white celery; and add a whole celery root (partially cooked). Sprinkle everything with fine salt and drizzle a mayonnaise dressing over it. Line the salad bowl with lettuce leaves or white cabbage leaves. Add a few hard-boiled eggs and capers; garnish with fresh parsley sprigs.

Lay six or more large salt pickles in water for about six hours, then drain all the water. Chop up two sour apples and one large onion or two small ones, chop the pickles, and mix everything thoroughly in a bowl. Sprinkle a little less than half a teaspoon of white pepper and a tablespoon of sugar (either white or brown) over the mixture, adding a pinch of salt if needed. Pour enough white wine vinegar over everything to just cover. Don't make more than you can use in a week, as it won't last longer.

Always choose the best fruit, as it's the most affordable and needs less sugar; when every piece of fruit or berry is perfect, there’s no waste. Raspberries can have worms, so freshly picked berries are the safest option.

Wash and sort thoroughly, drain all the water, sprinkle powdered sugar on them, and serve with cream or milk.

Pick over carefully, chill, and serve in a dish without sugar.
You can serve strawberries this way as well.

These berries, when mixed together, create a really tasty dish. Chill them on ice until you're ready to serve. Then, arrange them in a mound, sprinkling a generous amount of powdered sugar over them. As you do this, decorate the base with white or black currants (blackberries also look nice) in clusters. Enjoy with cream or wine.

Pick fresh, ripe berries and place them in a fruit bowl. Sprinkle a generous amount of powdered sugar over them and top with round slices or quarters of oranges, also well-sugared.

Can be sliced however you like, either round or lengthwise. Chill until ready to use. Then add sugar, wine, or orange juice. When serving, spoon out with a tablespoon of whipped cream.

Cut ice-cold bananas in half lengthwise and place the halves on a plate with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat with a fork or spoon after drizzling with lemon juice and dipping in sugar.

Cut in half with a sharp knife, remove the seeds, and sprinkle with sugar, or loosen the pulp; cut out the bitter white center; wipe the knife after each cut to avoid a bitter taste. Pour in white wine or sherry and sprinkle with powdered sugar, then let it sit in the fridge for several hours to ripen. Serve cold in the shell and garnish with a maraschino cherry.

Cut an orange in half across the middle. Put it on a nice plate, scoop out the juice and pulp with a spoon, and add sugar if needed.

Peel the pineapple, remove all the eyes, then cut downward from the core, or chop it in a bowl, and chill on ice until you're ready to serve. Next, sweeten the fruit generously and shape it into a mound on a dish. Decorate the bottom with leaves or small fruits of any kind. You can squeeze the juice of one orange over everything.

Peel juicy, ripe freestone peaches. Generously cover them with powdered sugar and serve with whipped cream. The cream should be ice cold. Don’t slice the peaches until just before serving, or they'll likely change color.

Use only perfectly ripe melons. Don't choose ones that are too big; a rough melon with a bumpy surface is best. Either cut it in half or plug it and fill it with the following: Boil some pale sherry or claret until it reduces to a thick syrup with sugar. Pour this into either a plugged melon or over the halved melon, and chill it on ice for a couple of hours before serving. If you use claret, you can add whole spices while it's boiling.

Grate a large coconut into a fruit dish, then mix it well and lightly with powdered sugar. Serve with whipped cream or plain sweet cream.

Slice oranges, bananas, and pineapples, and arrange them in a glass bowl; sprinkle with powdered sugar and serve with either wine or cream. You can use both.

Choose nice, large, well-shaped tomatoes, peel, slice, and chill them.
When you're ready to serve, generously sprinkle each layer with powdered sugar.

Take a ripe pineapple, grate it, and sweeten it to your liking. Whip the egg whites of two eggs until stiff and mix them with the pineapple. Before serving, whip half a pint of cream and top it on the pineapple.

Pare and core six large apples. Cover them with one pint of water and three tablespoons of sugar; simmer until they're tender. Remove from the syrup and drain. Wash the peelings and let them simmer with a little water for half an hour. Beat the white of one egg until stiff and add one tablespoon of sugar. Lightly coat the top of the apples with the meringue and place them in a cool oven to dry. Strain the juice from the peelings, add two tablespoons of sugar, return to the heat, and let it boil for five minutes; add a few drops of lemon juice and a little nutmeg, cool, and pour around the apples.

Peel six large apples and slice them. Place them in a saucepan with just enough water to cover them and cook until they're soft. Then strain them through a colander and add the grated peel and juice of half a lemon, sweeten to your liking, and mix in a hint of nutmeg. Fold in the stiffly beaten egg whites from four eggs and chill the dish. Serve with whipped cream or plain cream.

Put a layer of applesauce in a greased baking dish, add small pieces of butter, then layer with chopped peaches and apricots, and sprinkle with coarsely ground blanched almonds. Repeat until the dish is full; pour the peach juice over the mixture and bake for one hour.

Take six apples ("Greenings," "Baldwins," or "Bellflowers"), peel them, quarter, core, and put them in cold water right after peeling. Then take the peels and seeds, combine them in a dish with a cup of water and a cup of white wine, and boil for about fifteen minutes. Strain through a fine sieve, then bring it back to a boil and add half a cup of white sugar and the peel of half a lemon. Add the apples and let them simmer for another fifteen minutes. Once the apples are soft, carefully lift each piece with a silver spoon and place them on a platter to cool. Let the syrup boil down to about half the quantity you had after removing the apples, and mix in the juice of half a lemon. Arrange your apples in a fruit dish in a pyramid shape, pour the syrup over them, and serve.

Take large, juicy apples, wash and core them thoroughly, fill the center of each apple with brown sugar, cinnamon, and raisins, and place a clove in each one. Arrange them in a deep dish, pour a teacup of water into the dish, and sprinkle a little sugar on top of each apple. When they're cooked properly, the apples will become soft. Then, carefully transfer them to the serving dish and drizzle the syrup over them. They are best eaten cold. If you want them to be extra special, glaze them with the beaten egg white and half a cup of powdered sugar, and serve with whipped cream.

For this dish, use sweet apples and steam them in a tightly covered pot for 45 minutes.

Quarter and core five apples without peeling them. Put them in the pot and melt beef drippings; when hot, lay a layer of apples in, skin side down, sprinkle with brown sugar, and when they’re nearly done, turn and brown them; place on a platter and sprinkle with sugar.

Quarter and core five apples without peeling them. In a frying pan, combine one cup of sugar, one tablespoon of butter, and three tablespoons of water. Allow this to melt and then place the apples in the pan with the skin side up. Cover and cook slowly until they are brown.

Pare, quarter, and core the apples. Place them in cold water and bring to a boil over a high heat; once they're soft, mash them with a potato masher and strain the mashed apples through a sieve. Add sugar to taste and a teaspoon of vanilla for flavor. This method of preparing apples is highly recommended, especially if they lack flavor.

Pare the fruit, keep it whole, and boil it in sweetened water. Add a few cloves (remove the heads) and a stick of cinnamon. Boil the peaches until they're tender, then lift them out with a slotted spoon and place them in a serving dish. Boil the syrup until it thickens, then pour it over the peaches. Serve cold with sweet cream. Common, inexpensive peaches make a lovely dessert when cooked this way, especially cling peaches, which shouldn't be cut up.

Make a syrup using half a pound of sugar and half a cup of water, then add one quart of berries that have been carefully picked and washed. Bring it to a boil once. Serve it cold.

Cut off the skin of a pineapple, remove the core, and trim out all the eyes. Slice it into your preferred sizes. Bring it to a boil with half a pound of sugar and the juice of one or two tart oranges. Once the pineapple is tender and translucent, place it in a serving dish and boil the syrup until it's clear. Pour it over the pineapple and let it cool. Adding a splash of brandy really enhances this compote.

It’s not required to use high-quality pears for this. Peel the fruit, keeping the stems on, and cook them with sugar and just a little water. Add stick cinnamon and a few cloves (removing the heads of each clove). Once they’re soft, carefully place each pear on a platter until they cool. Then, arrange them nicely in a glass bowl or flat dish, with the stems all around the outer edge. Pour the sauce over them, which should be boiled until thick like syrup. Serve cold.

Pick over a quart of huckleberries or blueberries, wash them, and put them in a pot to boil. Don’t add any water. Sweeten with half a cup of sugar and add half a teaspoon of cinnamon for flavor. Just before you take it off the heat, mix in a teaspoon of cornstarch that has been dissolved in a little cold water. Do this well in a cup and stir with a teaspoon to avoid lumps. Pour into a glass bowl. Serve cold.

Peel the skin off the stalks gently, chop them into small pieces, and place them in a saucepan with just a bit of water. Cook slowly until they’re soft. Add sugar while it’s still hot, but don’t boil the sugar with the fruit. Serve cold. It’s very nutritious.

Peel and cut three bunches of rhubarb into two-inch pieces. Coat with flour and place in a baking dish, then sprinkle one cup of sugar over it. Bake in a moderate oven for about 45 minutes. It's great served hot as a vegetable or cold as a sauce.

Stew figs slowly for two hours, until soft; sweeten with granulated sugar, about two tablespoons for every pound of fruit; add a glass of port or another type of wine and a little lemon juice. Serve when chilled.

To thoroughly cook dried fruits, they should be carefully washed and soaked overnight. The next morning, place them over the heat in the water they were soaked in; bring to a boil, then let it simmer slowly until the fruit is fully cooked but not mushy. Sweeten to taste. You'll need much less sugar than with fresh fruit.

Clean thoroughly and soak in water for ten to twelve hours, adding a bit of granulated sugar while soaking. Even though the fruit is sweet enough, experience shows that the added sugar transforms into fruit sugar through a chemical process, enhancing the flavor of the fruit. After soaking, the fruit will reach its full size and is ready to be simmered on the back of the stove. Do not boil prunes; that will ruin them. Simmer, only simmer. Keep the lid on. Shake gently, don’t stir, and never let it boil. When they’re tender, they’re ready to serve. Serve cold, and a bit of cream will make them even more delicious. A splash of claret or sauterne poured over the prunes just as cooking ends adds a flavor many enjoy. Added just before simmering, a little sliced lemon or orange adds a rich color and flavor to the syrup.

Cook prunes in a ceramic bean pot in the oven. Wash and soak the prunes and place them in the pot with a small amount of water; let them cook slowly for a long time. They will turn out delicious, thick, and rich, without any unpleasant sweetness. Lemon juice and peel may be added if you like.

Wash the prunes well, pour boiling water over them, and let them sit for ten minutes. Then drain and pour boiling water over them again; put them in a sealed jar, making sure all the prunes are covered with water. They will be ready to use after forty-eight hours. They can be stored for a week at a time, and the longer they sit, the thicker the syrup becomes.

Steam until the fruit is plump and tender.
Sprinkle with powdered sugar and drizzle lemon juice over them.

Remove the pits from a large cup of stewed prunes and chop them finely. Add the whites of three eggs and half a cup of sugar, beaten to stiff peaks. Mix well, pour into a buttered dish, and bake for thirty minutes in a moderate oven. Serve with whipped cream. If you prefer to cook this in individual cups, butter the cups, fill them only two-thirds full to allow for the eggs to puff up, and place the cups in a pan of water to bake. Some people enjoy adding a dash of cinnamon to this.

Take large, firm peaches and pour boiling water over them to easily peel off the skin. Prepare a thick syrup made of sugar and water. When it's boiling hot, add the peaches and boil for about five minutes; then remove them and place them in the fridge. When you’re ready to serve, put a sweet cracker on a plate, place a peach on top, and drizzle some slightly thinned raspberry jelly over it. Finish by topping it all off with salted almonds or walnuts. You can use other fruits in a similar way.

Beat three whole eggs until they're light and fluffy, then sift in enough flour to form a stiff paste. Mix until smooth, take a piece of dough and roll it out on a board very thin. Take another piece and roll it out, and keep going until all the dough is used. Allow the rolled-out dough to dry, then cut all but one piece into long strips one inch wide. Fold the remaining piece in layers and cut it into very thin noodles. Boil the large noodles in a pot of salted boiling water, then drain them in a colander when they're tender and stir in two tablespoons of butter. Heat a tablespoon of butter in a frying pan and brown the thin noodles in it. Sprinkle the browned noodles over the broad noodles, pour a cup of milk over everything, and brown it in the oven. Serve it in the same dish it was baked in.

Make the noodles as described above, and when drained, sprinkle with fine noodles that have been browned in two tablespoons of sweet fat; serve as a vegetable. If desired, you can add a cup of soup stock and brown the noodles on the stove. Serve hot.

Plunge one pound of noodles into two quarts of boiling water and cook for fifteen minutes. Drain well, put them back in the same pan, and season with half a teaspoon of salt, two teaspoons of white pepper, and one ounce of good butter. Gently mix without breaking the noodles until the butter is fully melted, and serve.

If you’re making the noodles at home, use two eggs for the dough; if you’re using store-bought macaroni, take a quarter pound, chop it up, and boil it in salted water for about fifteen minutes; drain the water and let cold water run through it; grate a cup of cheese; melt a piece of fresh butter about the size of an egg in a saucepan, stir in a heaping tablespoon of flour, and slowly add a pint of rich milk while stirring constantly; remove from the heat as it thickens. Grease a baking dish, place a layer of noodles, then cheese, then sauce, and start again with noodles until everything is used up. Top with cheese, a few cracker crumbs, and small bits of butter. Bake until golden brown.

Peel and slice six apples. Take wide noodles made from three eggs, boil them for fifteen minutes, drain, and then mix with two tablespoons of fresh butter. Add some cinnamon and sugar to the noodles. Layer the noodles and apples in the pan, repeating until it's filled, making sure to have noodles on top. Place small pieces of fresh butter on top. Bake until the apples are soft. If you want, you can create a dairy pie crust to use as an under crust, and when the apples are soft and the crust is done, turn it out onto a large platter with the crust side facing up.

Make wide noodles using three eggs. Boil until soft, then drain, rinsing with cold water through a colander. Cook the prunes and sprinkle with sugar and cinnamon. In a well-greased baking dish, add a quarter of the noodles, some butter or another fat, then half of the prunes. Next, add another layer of noodles, more butter or fat, the remaining prunes, and then the rest of the noodles. Pour the prune juice over everything and sprinkle crumbs on top. Bake in a moderate oven until the crumbs are golden brown.

Make wide noodles, boil them, and serve with melted butter drizzled on top along with this sauce:

Brown a tablespoon of butter in the skillet, add half a tablespoon of flour, then mushroom liquid, and a pinch of salt and pepper. When it's smooth, add the mushrooms. Let it boil and serve in a separate dish. When serving, spoon some mushrooms over each portion of noodles.

Make your dough just like you would for noodles, but stiffer, by adding and incorporating as much flour as you can, then grate it using a coarse grater. Spread it out on a large platter to dry; boil one cup of egg barley in salted water or milk, which should be boiling before you add the egg barley, until it thickens. Serve with melted butter poured over it. (A simpler and faster method is to sift a cup or more of flour onto a board; break in two eggs, and work the dough by rubbing it through your hands until it’s as fine as barley grains.)

Make as much egg barley as you need. Heat two tablespoons of fat, add a quarter cup of onions, and fry until golden brown. Then add the dried egg barley and brown it nicely. Place it in a baking dish, add three cups of hot soup stock or water to cover it well. Bake in a moderate oven for about an hour or until most of the water has evaporated and the egg barley looks like beads and is soft. You can skip the onion if you want. Serve it hot instead of a vegetable.

Make a dough using one egg and a tablespoon of water; add a pinch of salt. Work this just like you would pasta dough, until it's quite stiff. Sift the flour into a bowl, break in the egg, add the salt and water, and mix slowly by stirring with the handle of a knife, always stirring in the same direction. When the dough is so stiff that you can't work it with the knife anymore, flour your noodle board and knead it with the palms of your hands, always pulling it toward you, until the dough is perfectly smooth. Roll it out as thin as paper and cut into squares three inches in diameter. Fill with cottage cheese or cream cheese that has been prepared like this: Soften a piece of butter the size of an egg, add one egg, sugar, cinnamon, grated lemon peel, and a pinch of salt, along with some crushed almonds for extra flavor. Fill each square with a teaspoon of the mixture, wet the edges with beaten egg, fold into triangles, and press the edges firmly together. Boil in hot milk; when they are done, they will float to the top. Enjoy with melted butter or cream.

Break the macaroni into small pieces; boil for 30 minutes; drain and rinse in cold water. Reheat in tomato or cream sauce and serve. You can sprinkle grated cheese over the dish if you want.

Spaghetti is a smaller and more delicate type of macaroni. It's boiled until tender in salted water and mixed with cheese and sauces just like macaroni, and it's usually kept long. It makes for a nice garnish.

Cook one cup of broken macaroni in two quarts of boiling salted water for twenty to thirty minutes, then drain and rinse with cold water in a colander. Layer the macaroni in a baking dish, covering each layer with cream sauce and grated cheese; one cup will be enough. On the top layers, sprinkle one cup of buttered breadcrumbs. Bake in the oven until the breadcrumbs are brown.

After baking, sift some flour to a light tan color to remove any gritty bits. Break half a pound of macaroni into short pieces, boil them in salted water until they're fairly tender, then drain.

In a small amount of butter in a saucepan, brown a level tablespoon of very finely chopped onion, then add three or four sliced tomatoes, half a teaspoon of mixed dried herbs, a bit of nutmeg, salt, and pepper. Once the tomatoes have broken down into a pulp, add one pint of milk and let it come to a boil before mixing in two tablespoons of browned flour that have been moistened with water.

Stir and boil until smooth, press everything through a strainer, and put it back in the saucepan. When it's boiling, add the macaroni and a few minutes later, stir in two tablespoons of grated or finely chopped cheese.

It can be served immediately, but it gets a lot better if you keep the pan next to the fire in another pot of water for half an hour. Alternatively, you can transfer the macaroni to a casserole and finish it off in the oven.

For a meat dish, you can brown the onions in sweet fats or olive oil and use broth instead of milk.

Mix two teaspoons of baking powder with two cups of flour, one egg, one cup of cold water, and a pinch of salt.

Stir everything together gently and drop the batter from the spoon into the stew while the water is still boiling. Cover tightly and don't lift the lid for twenty minutes, keeping it at a steady boil, but not too aggressively. Serve immediately in the stew.

Sift two cups of flour into a bowl, make a well in the center, and crack in two eggs. Add a pinch of salt and enough water or milk to form a smooth, stiff dough. Bring some water to a boil, add salt, and once the water is boiling, drop in the spaetzle one at a time. Use the spoon with which you cut the dough, or roll it into a log on a board and cut it with a knife. When the spaetzle is done, they will rise to the surface; remove them with a slotted spoon and place them on a platter. Now heat two tablespoons of butter and add bread crumbs; let them brown for a minute and pour it all over the spaetzle. If you prefer, you can put the spaetzle directly into the pan where you heated the butter. Another way to prepare them is to heat some butter in a pan after taking them out of the water, add the spaetzle, and then scramble a few eggs over them, stirring the eggs and spaetzle together. Serve hot.

Brown three tablespoons of flour with one tablespoon of cooking fat, add a small finely chopped onion, then cover the pan and let the onion steam for a bit; do this over low heat to prevent the onion from browning too much. Add vinegar, soup stock, and two tablespoons of sugar. Let this boil until the sauce reaches the right consistency. Serve with spaetzle made according to the previous recipe, using water instead of milk to make the dough. Pour the sauce over the spaetzle before serving. You can make the sauce sweet and sour by adding more sugar.

Chop and strain half a pound of calf's liver using a colander; mash four ounces of marrow into a cream, then mix in the liver vigorously. Next, add a bit of thyme, one grated clove of garlic, pepper, salt, and a touch of grated lemon peel, along with the yolks of two eggs and one whole egg. Then, mix in enough bread crumbs or crushed crackers to form the mixture into small balls. Drop them in boiling salted water and cook for fifteen minutes; drain, roll in fine crumbs, and fry in hot oil.

Boil seven or eight potatoes, peel them, and let them sit for a few hours to dry. Then grate the potatoes and mix in two eggs, salt, and enough flour to create a dough that's thick enough to roll. Roll the dough into long, round noodles about as thick as two pencils and cut them to fit the length of your baking pan. Grease the pan with butter and lay the noodles next to each other; pour milk over them and add chunks of butter. Bake for fifteen minutes until golden; serve immediately with bread crumbs browned in butter.

Boil about eight potatoes in their skins, and when they're peeled, place them on a platter overnight. When you're ready to use them the next day, grate the potatoes, then add two eggs, salt, a little nutmeg if you like, one wine glass of farina, a tablespoon of chicken fat, and gradually incorporate just under a cup of flour. If the mixture is too dry, add more flour, but make sure not to overmix it, as that will make the balls heavy. Drop the balls into salted boiling water and cook until they're light and fully cooked. You can serve them as they are or fry them in chicken fat until they're golden brown.

The dumplings can be made from the same mixture, and in the center of each dumpling, place strips of bread that are one inch long and one-fourth inch thick, which have been fried in chicken fat and onions. Flour your hands well and form the dumplings. Put them into boiling salted water and cook for about twenty-five minutes. Serve immediately with browned chopped onions or browned bread crumbs and chicken fat.

Boil eight potatoes. When they're really soft, drain all the water, place them on a clean countertop, and mash them hot with a rolling pin, adding about one cup of flour. Once fully mashed, stir in two eggs, add salt to taste, and season with grated nutmeg. Now, dust the countertop generously with flour and roll out this potato dough to about the thickness of your little finger. Spread it with the following: Heat some fresh goose fat in a pan, finely chop part of an onion, and add it to the hot fat along with half a cup of grated bread crumbs. Once browned, spread it over the dough and roll it up like a jelly roll. Cut into desired lengths (about three or four inches), place them in boiling, slightly salted water, and cook uncovered for about fifteen minutes. Drizzle some hot goose fat over the dumplings.

Bavarian Steamed Dumplings, No. 1

Soak one cake of compressed yeast in a cup of lukewarm milk with a teaspoon of sugar and a teaspoon of salt. Sift a pint of flour into a bowl, and then stir in a small cup of milk and one egg. Add the yeast mixture and blend everything together, adding more flour as needed, but be careful not to make the dough too stiff. Cover the bowl of dough and let it rise until it's doubled in size, which will take at least four hours. Flour a baking board and shape small biscuits from the dough, allowing them to rise for at least half an hour. Next, butter a large, round, deep pan and place your dumplings inside, brushing each one with melted butter as you do. Once all are in, pour in enough milk to fill the pan halfway up to the dumplings. Bake until they are a light brown. Serve hot with vanilla sauce.

Bavarian Steamed Dumplings, No. 2

Make the dough just like you did in the recipe above, adding a tablespoon of butter, and after they’ve risen, steam them instead of baking. If you don’t have a steamer, you can improvise one like this: Put a kettle of boiling water on the stove, set a colander on top of the kettle, and place your dumplings in it, but don’t overcrowd them; cover with a tight-fitting lid and put a weight on top to keep in the steam. When they’re done, they’ll be twice as big as when you put them in. Take one out first to check if it’s done by tearing it open with two forks. If you have more than enough for your family, bake a pan of biscuits with the leftover dough. Serve the dumplings hot with prune sauce.

Pare, core, and quarter the apples, then add a little water and sugar to taste. Cook them until they're tender and cover with the following mixture: Sift one pint of flour and one teaspoon of baking powder, add a pinch of salt and two cups of milk, then mix and turn out onto a lightly floured surface. Roll to half an inch thick and place over the stewed apples. Cover and cook for ten minutes without lifting the lid. Serve hot with cream and sugar or soft custard.

Beat two eggs well without separating them, then add a pinch of salt, two cups of milk, and one cup of flour. In a second cup of flour, mix in two teaspoons of baking powder; incorporate this into the batter along with enough additional flour to create a soft dough. Roll out the dough quickly to a thickness of half an inch. Cut into squares, place two or three quarters of peeled apples on each square, sprinkle with sugar, and pinch the dough around the apples. Have several pudding cloths ready, soaked in cold water and well-floured. Place a dumpling in each cloth, leaving a little room for expansion, and tie tightly. Drop them into a pot of rapidly boiling water and maintain a steady boil for an hour. Serve hot with hard sauce.

Have a saucer at the bottom of the kettle to prevent burning.

Beat the yolks of four eggs with three tablespoons of goose, turkey, or chicken fat; if that's not convenient, clear beef drippings will work. Add enough farina to create a good batter. Whip the egg whites to stiff peaks with a pinch of salt, then gently fold them into the batter. In a large pot, bring enough water to a boil to cook the dumplings and add one tablespoon of salt. Once it's boiling, drop in the batter by the tablespoon. Boil for one hour. This recipe makes twenty dumplings.

Take a loaf of stale bread; cut off the crust and soak it in cold water, then squeeze it dry. Beat three eggs until light, mixing the yolks and whites together, then add one quart of berries and mix everything together with a little brown sugar and a pinch of salt. Boil steadily for one hour and serve with hard sauce.

Boil several potatoes, mash them, and mix with one egg yolk, a bit of salt, and enough flour to make a dough that’s soft enough to hold a fingerprint. Roll it out and cut it into squares; in each square, place a German plum with the pit removed and add a mixture of sugar and cinnamon where the pit was. Roll each square into a round dumpling. Put these in a pot of boiling salted water and let them cook covered for six to eight minutes. When they’re done, serve with some breadcrumbs browned in butter or lard and sprinkle over the dumplings.

Take half a loaf of white bread or however much stale white bread you have, soak the soft part and grate the crust. Add one cup of finely chopped suet, one cup of flour, one egg, salt, and spices to taste, plus half a teaspoon of baking powder. Shape this into a dumpling and place it on a small plate in a large pot. Surround it with prunes and pears, about a pound of each, one cup of brown sugar, two sticks of cinnamon, a splash of claret, and enough cold water to nearly cover everything. Then, cover the pot tightly and boil for four hours. Serve hot.

Prunes and dried apples can also be used.

Make a dough using a quart of flour and a pint of milk or water, a tablespoon of shortening, a pinch of salt, one egg, and a spoonful of sugar; add a piece of compressed yeast that has been dissolved in water. Let the dough rise for three hours. Meanwhile, make a peach compote by stewing the peaches with sugar and spices like cinnamon and cloves. Stew enough to have both sauce and filling. Once the dough has risen, flour the baking surface and roll it out to half an inch thick. Cut out shapes using a glass, brush the edges with egg white, place a teaspoon of peach compote in the center of one piece, and cover it with another piece, pressing the edges together firmly. Steam over boiling water and serve with peach sauce. You can also make a delicious dessert by letting the dough rise for another half hour after rolling it out, before cutting.

Compote of huckleberries can be used with these dumplings instead of peaches, if preferred.

Make a rich biscuit dough with baking powder, and roll it out until it's about two-thirds of an inch thick. Pit and cook enough cherries to create a thick layer of fruit and add sugar to taste. Spread the cherries generously over the dough and roll it up, making sure the cherries don’t fall out. Wrap a cloth around it, and sew it up loosely with coarse thread, which can be easily removed. Leave plenty of room for the dough to rise. Place the rolled-up dough on a plate, put it in a steamer, and steam for an hour and a half. Serve in slices, with cream or sauce.

Soak five wheat rolls in water, then squeeze the bread until it's quite dry. Add one cup of drippings or half a pound of very finely chopped suet, a pinch of salt, two well-beaten eggs, one teaspoon of cinnamon, the grated rind of one lemon, half a cup of sugar, and one tablespoon of water. Mix everything together thoroughly, grease the kugel pot well with warm melted fat, pour in the mixture, and take it to the bakery on Friday afternoon, where it will stay until Saturday noon; it will then be baked until golden brown. If you have a coal range that retains heat for the necessary time, it will bake nicely. The kugel must be warm when served.

If you want a savory kugel, skip the sugar and cinnamon from the recipe above and just season it with salt and pepper. When needed for any meal other than Shabbat, a kugel can be baked to a nice brown in two hours.

Soak five ounces of white bread—stale bread works too—in cold water; then squeeze out all the water, put it in a bowl, and add three-quarters cup of soft goose fat cut into small pieces, five whole eggs, one cup of flour, half a cup of sugar, a quarter cup of cracker meal, three apples and two pears diced into small pieces, two dozen seedless raisins, salt to taste, a small pinch of pepper, and a quarter teaspoon each of cinnamon and allspice. Mix everything together well, and pour it into an iron pan that has the bottom generously coated with goose fat; place a few pieces of cut apple or pear on top of the pudding. Pour a cup of cold water over everything; put it in the oven to bake. Bake slowly for five or six hours. If the water evaporates before it's ready to brown, add more. Bake until brown on the top and bottom.

Cook three cups of wide noodles in salted boiling water for ten minutes. Drain and mix in three-quarters cup of chicken or goose fat and four well-beaten eggs. Pour the mixture into a greased cast-iron pot and bake until the top of the kugel is nicely browned. Serve hot with raspberry jelly or any kind of stewed fruit.

Cream one cup of melted fat with one cup of sugar, add half a loaf of bread that has been soaked and squeezed dry, a little salt, and a quarter cup of flour. Grease a pudding dish and layer the mixture with pears that have been boiled in water, sugar, and claret. Bake slowly for three hours.

Chop up cabbage and let it stew in fat slowly until it’s nicely browned. Do this the day before you plan to use it. The next day, mix the stewed cabbage with one-fourth of a loaf of bread soaked in water and squeezed dry, one-half cup of flour, one-half cup of brown sugar, one-eighth pound of raisins, some finely chopped citron, one-fourth pound of almonds (mixed with a few bitter almonds), one-half teaspoon of salt, some cinnamon and allspice (about a teaspoon), the juice and peel of one lemon, and four eggs. Mix everything thoroughly, pour it into a well-greased iron pan (kugel pot), and bake slowly.

Soak half a loaf of bread in water and squeeze it dry, finely chop a cup of suet and slice some tart apples thinly. Add sugar, raisins, cinnamon, about a quarter cup of ground almonds, and the yolks of three eggs. Mix everything thoroughly. Finally, fold in egg whites that have been beaten to stiff peaks. Bake for one hour.

Boil one cup of rice in water until it's done, then let it cool. In the meantime, whip one-fourth cup of chicken fat until it’s creamy, then add just under a cup of powdered sugar, a bit of cinnamon, the grated peel of one lemon, and the yolks of three eggs, adding them one at a time. Mix in one-half cup of seedless raisins and one-half pound of pitted stewed prunes, then add the cooled rice. One-half cup of ground almonds mixed with a few bitter ones enhances this pudding. Serve with a pudding sauce made from either wine or brandy. This pudding can be eaten hot or cold and can be either baked or boiled. If baking, it takes one hour; if boiling, two hours; make sure the water stays boiling steadily. Leftover rice can be used, butter can replace the fat, and the rice can be boiled in milk.

APPLE SCHALET, #1

Take one pound of fresh beef heart fat and shave it as finely as you can with a knife. Sift one quart of flour into a deep bowl, add two cups of ice-cold water, one tablespoon of brown sugar, and a pinch of salt. Then add the shaved heart fat and mix it well into the sifted flour. Place it on a clean surface and knead it like you would bread dough, using the palm of your hand, until it's smooth enough to roll out. Don't knead for more than five minutes. Now take half of this dough, lightly flour your surface, and roll it out to about the thickness of pie dough. Grease a deep pudding dish (an iron one works best), which is narrower at the bottom than at the top, grease it generously, and line the dish, both bottom and sides, all the way to the top. Fill it one-third full with chopped tart apples, raisins, some grated lemon peel, finely chopped citron, pounded almonds, and melted drippings sprinkled throughout. Dust the mixture generously with sugar, using half brown and half white sugar, along with a bit of ground cinnamon. Moisten each layer with half a wine glass of wine. Now roll out another layer of dough using half of the remaining dough and set it aside for the top. Repeat filling the dish with more apples, raisins, etc., until it's full, then place the top layer of dough on. Press the edges together firmly, using a beaten egg to ensure they stick. Fold the side dough over the top using a knife and pour a cup of water over the pudding before placing it in the oven. Bake for two hours. If the top browns too fast, cover it.

The great thing about this pudding is that you can bake it a day ahead of time; in fact, it tastes better the more times you warm it up—just remember to add a cup of water before putting it back in the oven. Before serving, carefully turn the pudding out onto a large platter, pour a glass of slightly sweetened brandy over it, and light it on fire to bring to the table flaming. If you're new to making this, it's best to try the pudding plain at first, skipping the wine, brandy, almonds, and citron, and using water instead of wine before baking. It's almost as good and perfect for everyday use. Some apples need more water than others, so the cook will have to use their judgment on the amount needed.

APPLE SCHALET, No. 2

Line an iron pudding dish with pie dough, making sure to grease it well first. Chop some apples into small pieces, place them on the crust, and add some raisins (pitted), sugar, and cinnamon. Then add another layer of crust followed by another layer of chopped apples, and repeat this process until the dish is filled, aiming for about three layers, with the final layer being crust. Bake slowly for a long time until it’s a nice dark brown.

Cream four tablespoons of drippings, add a pinch of salt, two tablespoons of granulated sugar, and beat in one egg until well combined. Then, mix in one cup of sifted flour and enough cold water to moisten the dough so it can be rolled out—about three tablespoons should be enough; the exact amount needed will depend on how dry the flour is.

Make the amount of noodles you want, then boil them. Once they’re done, drain them in a colander and rinse with cold water.

When all the water has drained, beat three eggs in a large bowl, then mix the noodles with the beaten eggs. Grease an iron pudding dish with plenty of goose grease or drippings, add a layer of noodles, then sprinkle in a quarter cup of sugar, some crushed almonds, the grated peel of one lemon, and a few raisins. Drizzle some melted fat over this, then add another layer of noodles, more sugar, and continue this pattern until all the noodles are used. Bake for two hours. Both broad and fine noodles work well for this schalet. If you like, you can also add a finely chopped tart apple with the almonds.

Boil one pound of carrots and let them cool completely before grating them. Meanwhile, cream a heaping tablespoon of drippings or chicken fat with four tablespoons of sugar, then gradually add the yolks of four eggs, the grated peel of one lemon, one teaspoon of cinnamon, a little grated nutmeg, three tablespoons of flour, one teaspoon of baking powder, a pinch of salt, and finally the beaten egg whites. Heat a few tablespoons of fat in a pudding dish, pour in the mixture, and bake in a moderate oven for one hour. Then sprinkle with sugar and cinnamon and return to the oven for a few moments to brown. Serve hot.

Take two cups of flour, one egg, three tablespoons of fat, one cup of water, a little sugar, and a pinch of salt, and knead lightly. Set the dough aside in a cool place while you prepare a mixture of one cup of sugar, one and a half teaspoons of cinnamon, and three tablespoons of bread crumbs. Cut the dough into seven pieces and roll out each piece individually. Place one layer in a greased baking pan, spread it with melted fat, and sprinkle with sugar and cinnamon. Place the second layer on top and sprinkle it with two ounces of grated sweet and bitter almonds mixed with sugar. Add the third layer and spread it with oil, then sprinkle with cinnamon, sugar, and half a pound of cleaned, seedless raisins. Add the fourth layer and spread it with jelly and half a pound of finely chopped citron. Cover with another layer, spread it with fat, and sprinkle with cinnamon, sugar, grated lemon peel, and lemon juice. Place the sixth layer on top, spread it, and sprinkle with sugar and cinnamon. Add the final layer, spread it with fat, and sprinkle with sugar and cinnamon. Cut into pieces with four corners and bake until thoroughly cooked and golden brown.

This cake can be made and left whole; a frosting is applied on top and when well baked, it can last for a month or more.

Stir the yolks of four eggs with half a cup of sugar, add half a cup of blanched and ground almonds; grate in the peel and juice of one lemon, along with half a pound of grated potatoes that were boiled the day before. Finally, mix in the stiffly beaten egg whites, a pinch of salt, and more potatoes if needed. Grease your pudding pan well, pour in the mixture, and bake. Place it in a water bath in the oven; the water in the pan should not come up higher than halfway up the pudding mold. Bake for half an hour. Turn it out onto a platter and serve with a wine, chocolate, or lemon sauce. You can bake it in a cast-iron pudding mold without the water.

Peel and grate five or six large potatoes and one onion. Soak some bread and two or three crackers. Squeeze out the water and add it to the potatoes and onion, seasoning with salt to taste. Mix in two tablespoons of hot fat and one beaten egg. Make sure there's plenty of hot fat in the pan, add the mixture, and pour one cup of cold water over it. Bake in a hot oven for one hour.

Two slices of white bread, one inch thick, will be enough bread for this schalet.

Take one quart of grated, raw sweet potatoes, one tablespoon each of meat fat and chicken fat, half a pound of brown sugar, half a pint of molasses, one and a half pints of cold water, a pinch of salt, and a little black pepper. Add grated orange peel, ginger, nutmeg, and cinnamon to taste. Pour into a greased baking pan and bake until it sets. Bake in a moderate oven. It can be eaten as a dessert, warm or cold.

APPLE STRUDEL, #1

Sift two cups of flour, add a pinch of salt and one teaspoon of powdered sugar. Gradually stir in one cup of lukewarm water, and knead until the dough doesn’t stick to your hands. Dust the board with flour and roll it out as thin as possible. Be careful not to tear it. Lay a tablecloth on the table, place the rolled-out dough on it, and gently stretch it with your hands to make it as thin as tissue paper.

Have six apples chopped finely and mixed with cinnamon, sugar, half a cup of seedless raisins, and half a cup of currants ready. Spread this mixture over the dough with plenty of chicken fat or oil on top of the apples. Take the tablecloth in both hands and roll the strudel up, letting the cloth lift it high, and the strudel will almost roll itself. Grease a baking pan, hold the edge of the cloth, and roll the strudel in. Bake until brown, basting often with fat or oil.

APPLE STRUDEL, No. 2

In a large mixing bowl, combine one and a half cups of flour and a quarter teaspoon of salt. Lightly beat one egg and add it to one-third cup of warm water, then mix the two together. Quickly mix the dough with a knife; then knead it on a surface, stretching it up and down until it becomes elastic and leaves the surface clean. Toss it onto a well-floured surface, cover it with a warm bowl, and keep it in a warm place. While preparing the filling, lay the dough in the center of a well-floured tablecloth on the table; roll it out slightly, brush it well with melted butter, and gently pull and stretch the dough with your palms until it reaches the size of the table and is as thin as paper, making sure not to tear it. Evenly spread one quart of peeled and finely chopped sour apples, a quarter pound of blanched and chopped almonds, half a cup of raisins and currants, one cup of sugar, and one teaspoon of cinnamon over three-quarters of the dough, and drizzle a few tablespoons of melted butter on top. Trim the edges. Roll the dough over the apples from one side, then lift the cloth high with both hands to let the strudel roll itself up into one big roll; trim the edges again. Twist the roll to fit into a greased pan. Bake in a hot oven until golden brown and crisp, and brush with melted butter. If using juicy small fruits or berries, sprinkle breadcrumbs over the stretched dough to absorb the juices. Serve slightly warm.

Prepare the dough like you would for Apple Strudel according to the previous recipe, lightly drizzle one quart of thick sour milk over it with a large spoon, sprinkle one cup of grated bread crumbs on top of the milk, add two cups of granulated sugar, one cup of chopped almonds, one cup of raisins, and one teaspoon of cinnamon. Roll it up and place it in a well-buttered pan, adding small pieces of butter on top, basting frequently. Serve warm with vanilla sauce. You can use half of this amount for a smaller strudel.

Make a dough using two cups of flour, a pinch of salt, and a little lukewarm water; don’t make it too stiff, but smooth. Slap the dough back and forth. Do this repeatedly for about fifteen minutes. Now place the dough in a warm, covered bowl and set it in a warm place for half an hour. Meanwhile, stem and pit two quarts of sour cherries. Grate some stale bread into them (about a plateful); also the peel of half a lemon, and mix. Add one cup of sugar, some ground cinnamon, and about four ounces of crushed sweet almonds, and mix everything thoroughly. Roll out the dough as thin as possible, set aside the rolling pin, and stretch the dough as thin as tissue paper. You will need to walk all around the table since, when well stretched, it will cover more than an ordinary table. Remove all of the thick edges since it needs to be very thin to be good (save the pieces for another strudel). Pour a little melted goose oil or butter over it, and sprinkle the bread, sugar, almonds, cherries, etc., over it; then roll the strudel into a long roll. Preheat a long baking pan well greased with either butter or goose fat; fold the strudel into the shape of a pretzel. Grease the top as well, and bake until light brown, basting often while baking. Serve warm.

Prepare the dough like you would for Apple Strudel No. 2. Blanch half a pound of almonds and grind them. Once dried, beat the yolks of four eggs until light with a quarter of a pound of granulated sugar. Add the grated peel of one lemon and mix in the almonds. Spread over the dough with plenty of oil, butter, or fat, and roll it up. Bake and baste frequently.

Heat half a cup of goose fat, add one medium cabbage, and let it simmer until it’s tender, stirring constantly to prevent burning. While it cools, prepare the strudel dough, fill it with the cabbage and a cup of mixed raisins and currants, two cups of granulated sugar, half a cup of chopped almonds, and a teaspoon of cinnamon. Roll it up and place small bits of grease on top; bake in a hot oven and baste frequently. The pans used for baking the strudel should be generously greased. Serve the strudel hot. For a dairy meal, you can substitute butter for the fat.

Make a strudel or roley-poley dough and let it rest until you’re ready with the cheese. Take half a pound of cheese, press it through a coarse sieve or colander, add salt, the yolks of two eggs, and one whole egg, then sweeten to your liking. Mix in the grated peel of one lemon, two ounces of sweet almonds, and about four bitter ones, blanched and crushed, four ounces of sultana raisins, and a small amount of finely chopped citron. Now roll it out as thin as you can, spread in the cheese mixture, roll it up, and bake, basting with sweet cream.

Wash the lung and heart thoroughly in salt water and put them to boil in cold water, adding salt, one onion, and a few bay leaves. Cook until very tender. Prepare the dough just like any other strudel. Take the boiled lung and heart, chop them as finely as possible, and stew in a saucepan with some fat, adding chopped parsley, a little salt, pepper, and mace or nutmeg, the grated peel of half a lemon, and a splash of wine. Stir in the beaten yolks of two eggs to thicken, then remove from heat to cool. Roll out the dough as thin as you can, fill it with the mixture, and place the strudel in a well-greased pan; put small pieces of fat on top and baste often. Serve hot.

Prepare the dough just like you would for Apple Strudel. Let it sit in a warm area, covered, while you get the rice ready. Rinse a quarter of a pound of rice in hot water about three times, then boil it in milk until it's very soft and thick. Once it cools, stir in two ounces of butter, the yolks of four eggs, four ounces of sugar, one teaspoon of vanilla, a pinch of salt, and the beaten whites of two eggs; mix everything well. When your dough is rolled out as thin as possible, spread the rice over it and roll it up. You can add crushed almonds and raisins if you want. Place it in a greased pan and bake until golden brown, basting with sweet cream or butter.

The cereals are the most valuable of the plant-based foods, as they include the grains that make up almost all the bread in the world.

For family use, cereals should be purchased in small amounts and stored in glass jars with tight lids.

Variety can be found by using different grains and cooking them in new ways. Many grains taste better with a little milk added during the last part of cooking. Always add boiling water and salt to grains, using one teaspoon of salt for every cup of grain. Cooking them longer improves the flavor and makes the grains easier to digest.

Cereals should be cooked for the first five minutes over the heat and then in a double boiler with hot water; if you can't get one, cook the cereal in a saucepan placed in a larger one filled with hot water.

To find out if cereals like barley, wheat, oats, farina, or cornmeal are kosher, put them on a hot plate. If no worms or insects show up, they’re safe to eat; if they do, they need to be thrown away.

If flour is moldy, it has to be thrown away.

As oatmeal comes in different grind sizes, the cooking time varies, so it's best to follow the instructions on the packaging. The oatmeal should be cooked until it's soft, but not mushy. A common guideline is to add one cup of oatmeal to two cups of salted boiling water (one teaspoon of salt) and cook it in a double boiler for the recommended time. Keep it covered while it cooks; then remove the cover and let the steam escape.

Oatmeal is really good cold, and it's best served that way in summer. You can shape it into fancy molds or small cups to chill, and it will hold its shape, making for a decorative dish.

Cook one cup of oatmeal overnight, and right before serving, add one tablespoon of butter and one cup of grated cheese. Stir until the cheese is melted and serve immediately.

Peel and core the apples and fill the core with leftover oatmeal mush. Place the apples in a baking dish; sprinkle with sugar; add a bit of water to the bottom of the pan and bake in a moderate oven until the apples are soft. Serve warm with cream for breakfast or lunch.

Wheat cereals, like oatmeal, are best prepared by following the instructions on the package. Most of them taste much better with a splash of milk or some chopped dates or whole sultana raisins added in.

Mix one cup of cornmeal with one teaspoon of salt, then gradually add one cup of cold water while stirring until it’s smooth. Pour this mixture into two cups of boiling water in a double boiler and cook for three to five hours. Serve hot with cream and sugar.

Put leftover mush in a dish and spread it evenly on top. Once it's cold, cut it into slices that are half an inch thick. Dip each slice in flour. Melt half a teaspoon of drippings in a frying pan and make sure it gets smoking hot. Brown the floured slices on both sides. Drain if needed and serve on a hot plate with syrup.

To half a cup of farina, add one teaspoon of salt; gradually pour it into three cups of boiling water and cook the mixture in a double boiler for about an hour.

Get the whole hominy and after thorough washing, soak it for twenty-four hours in water. Cook one cup of hominy slowly in the same water in a covered pot for eight hours or until all the water has been absorbed by the hominy; add two tablespoons of butter, one teaspoon of salt, and two tablespoons of cream, and serve it as a vegetable or as a cereal with sugar and cream.

Take two cups of coarse cornmeal and four cups of cold water, and bring it to a boil. Add half a teaspoon of salt. Stir the cornmeal constantly, and when it's ready, pour it onto a platter and spread it with butter, sharp cheese, or any cheese like cottage or cream cheese. Serve warm.

Place one cup of yellow cornmeal and three cups of cold water in a double boiler, add one teaspoon of salt, and half a teaspoon of pepper, then cook for forty minutes. While still hot, mix in one and a half cups of grated cheese and heat until it melts. Pour the mixture into a greased bowl and let it set. The meal can be sliced an inch thick or cut with a biscuit cutter and then fried in hot vegetable oil. Serve with white or tomato sauce as desired.

Add one teaspoon of salt to one quart of boiling water and slowly pour it over half a cup of barley or another hard grain. Boil until tender, which can take one to two hours or longer depending on the grain, and make sure each kernel is separate when finished. Add more boiling water as it evaporates. Use it as a vegetable or in soups. Pearl barley, tapioca, and sago cook faster than other larger grains.

Put half a cup of rice in a strainer and place the strainer over a bowl filled with cold water. Rinse the rice, then lift the strainer from the bowl and change the water. Do this until the water in the bowl is clear. Bring two quarts of water to a rolling boil, then gradually add the rice and one tablespoon of salt to avoid stopping the boiling. Boil for twenty minutes or until soft, but don’t stir. Drain the rice in a colander and set the colander over boiling water for ten minutes to steam. Every grain will be separate. Serve it as a vegetable or as a cereal with cream and sugar.

Clean the rice as you would for boiling in water; then cook half a cup of rice with one and a half cups of hot milk and half a teaspoon of salt, adding a few seeded or sultana raisins if you want. Serve hot like boiled rice or press into small cups, let it cool, and serve with cream and sugar.

Cook half a cup of rice, put it in a hot serving dish, and generously sprinkle it with grated sweet chocolate; place it in the oven for one minute and serve.

Wash two cups of rice thoroughly and place them in a double boiler. Add eight cups of cold water and a pinch of salt, then steam for two hours without stirring. Serve with any type of stewed fruit or preserves.

Boil one cup of rice in water or milk; grease the pot all over with a piece of butter before adding the rice, season with salt and add a chunk of butter. Once cooked, mix in about six apples, peeled, quartered, and cored, along with sugar and cinnamon. This makes a great side dish or dessert, especially when served with cream.

Boil as much rice as you want, and when it's done, slice up the pineapple and add it, along with enough sugar to sweeten to your liking.

Arrange two cups of cooked rice in a baking dish in layers, topping each layer with shredded cheese, a bit of milk, butter, salt, and red pepper. Sprinkle one cup of breadcrumbs over everything and bake in a moderate oven until the crumbs are golden brown.

Clean and rinse one cup of rice. Bring it to a boil with cold water and add a pinch of salt. Once cooked, drain off any excess water, then add two cups of milk, stir it in, and let it boil for five minutes. Serve it up, then generously sprinkle sugar and cinnamon on top. You can also add an egg yolk right before serving if you want.

Line a buttered dish with steamed rice. Crack the eggs in the center, add small pieces of butter, sprinkle with salt and pepper, and bake in a moderate oven.

Boil half a cup of rice (brown is preferred); drain and dry it. Mix with the same amount of bread crumbs. Add a teaspoon of salt and half a teaspoon of black pepper. Stir in one cup of chopped nuts—pecans or peanuts. Add one tablespoon of chopped parsley and one egg. Mix thoroughly and pack it into a bread pan to mold it. Turn it from the pan into a baking pan and bake slowly for 45 minutes. Serve with cream sauce or purée of peas.

Put two cups of water in a pot to boil, then add the juice of two tomatoes and a pinch of salt. Once it’s boiling, add one cup of rice and cook until the water has evaporated. After that, stir in melted butter, mix everything together, and keep it covered in a warm place until you’re ready to serve.

Put one cup of washed rice in a frying pan with four or five tablespoons of chicken fat; add three chopped onions and two minced cloves of garlic. Fry for ten minutes; then add one chopped red pepper or one canned pimento, or one teaspoon of paprika, along with three ripe tomatoes or two cups of strained tomatoes and one teaspoon of salt. Cook slowly for about an hour, and as the water evaporates, add more boiling water to prevent it from burning.

Oatmeal, hominy, cracked wheat, and other leftover cereals can be added to fresh stock the next day because they get better with long cooking and won’t spoil the new batch. If you have leftovers, they can be shaped into large or small forms and served cold with cream or milk and sugar. In warm weather, cereals taste better cold than hot. Cold hominy and mush, cut into squares and fried until crispy on both sides, as well as hominy or farina rolled into balls and fried, make great substitutes for vegetables or can serve as a breakfast dish.

Any of the cereals make great pancakes, or a little bit mixed into the regular pancake batter makes it better.

Eggs and the dishes they are included in are popular food items in most homes. They are a tasty alternative to meat and, even when they’re expensive, they create a less costly meal than meat does.

A fresh egg should feel heavy, sink in water, and when held up to a bright light, it will display a clear, round yolk.

In early spring or fall, when eggs are abundant and in their prime, store them for later use. Only use fresh eggs with perfect shells (no cracks). Get water glass at a drugstore. Mix ten parts water with one part water glass. Boil the water, then let it cool before adding the water glass and mixing well. Use an earthenware jar or crock, layer the eggs in rows, and pour the liquid mixture over them to ensure they're fully covered. Place an old plate over the eggs in the crock to keep them submerged. Put a lid on the jar and store it in a cool place. You can add more eggs at any time as long as they’re well covered with the liquid mixture.

For fifteen dozen eggs, use one quart of water in a glass.

The yolks can be stored for several days and remain fresh as if just separated from the whites if they are placed in a cup that has been rinsed with cold water and a pinch of salt is added. The cup should be tightly covered with a damp cloth, which needs to be changed and rinsed well in cold water daily.

When you have leftover egg whites, make a small angel cake or any cookies that only need egg whites.

When you have leftover yolks, use them to make mayonnaise.

Fill a pan with boiling salted water. Crack each egg into a wet saucer and gently slide it into the water; move the pan to a spot where it won't boil vigorously. Use a spoon to dip the water over the eggs. When the whites are set and a thin layer has formed over the yolks, they're done. Remove them with a slotted spoon, drain, and serve hot on toast. Season with salt.

Soft-boiled eggs can be made in two ways. You can gently drop the eggs into boiling water and cook them for three minutes, or you can put them in a covered container with boiling water and let them sit in a warm spot (but not on the stove) for ten minutes. Eggs made this way are often called "Coddled Eggs." They are much more delicate and easier to digest than regular "Boiled Eggs."

Hard-boiled eggs should be cooked in boiling water for fifteen to twenty minutes and then placed in cold water to stop the yolk from getting dark.

Break as many eggs as you need into a bowl, then add salt and pepper. Heat some butter in a frying pan on the stove until it’s very hot; pour in the eggs and stir continuously until they are set but still soft. Serve immediately on a hot platter.

Melt a piece of butter or fat in a frying pan for a meat dish. Once it's hot, crack in the eggs one at a time, making sure not to break the yolk. They’re done when the egg whites are set, though some people prefer them flipped and cooked on the other side. Use a spatula to remove them from the pan.

Butter individual baking dishes and crack an egg into each, making sure to keep the yolk intact. Add a bit of butter, a little pepper, and salt on top of each egg. Bake in a moderate oven for four to six minutes.

Butter a baking dish that's the right size for the number of eggs you want, crack the eggs into the dish, then add salt, paprika, and pepper to taste, along with one tablespoon of cream and two tablespoons of grated cheese.

Place the dish in a pan of hot water in a moderate oven for five minutes until the eggs are set.

Cut the tops off the tomatoes, remove the seeds, and crack a raw egg into each tomato. Sprinkle with salt, pepper, and finely chopped parsley. Place them in a moderate oven until the egg is set. Serve with cream sauce.

Remove the skin from six fresh tomatoes or use half a can of tomatoes, chop them, and put them on the stove to cook for twenty minutes. Season with one tablespoon of chopped parsley, half a chopped onion, salt, and pepper. At the end of that time, thicken with one teaspoon of melted butter mixed with one tablespoon of flour. Set aside to cool. Then mix in the yolks of four well-beaten eggs, and finally, cut and fold in the four egg whites. Butter a pudding dish and place this mixture in the oven in a pan of lukewarm water, baking in a moderate oven until golden brown.

To make an omelet for breakfast or lunch for two people, take three eggs, three tablespoons of milk, and a pinch of salt. Whip the yolks of the eggs, the milk, and salt to a light foam with a whisk. Slowly add the yolk mixture to the beaten egg whites, which should be whipped to stiff peaks in a large bowl. After the yolks and milk are well mixed with the whites, beat the entire mixture together for a few minutes with the whisk.

In an omelet pan or a large frying pan, add a tablespoon of good butter. When the butter is bubbling hot, pour in the omelet mixture. Lightly stir it for the first minute with a broad-bladed knife, then stop stirring. As the mixture starts to firm up around the edges, fold the omelet toward the center with the knife. Once it’s properly folded, turn it out onto a warm platter. Garnish with sprigs of parsley and serve.

Six eggs, two tablespoons of flour, one cup of cold milk. Moisten the flour with a bit of the milk, then add the rest of the milk and the egg yolks. Whip the egg whites until they're stiff and fold them into the flour, milk, and yolks mixture. Heat a piece of butter in a skillet until it's hot, but not so hot that the butter burns. Then pour the mixture in and bake it in the skillet in a moderate oven. It takes about ten minutes to bake. After that, slide a knife underneath to loosen it and transfer it onto a large plate. Dust powdered sugar on top and serve it with a slice of lemon.

One egg, beat the white separately, two tablespoons of cold sweet milk, a pinch of salt. Brown on both sides or roll it up, spread with compote or sprinkle powdered sugar generously over it. Serve immediately.

In a chopping bowl, add two good-sized ripe tomatoes after peeling them; one large or two medium white Texas onions; two sprigs of parsley; and one large green bell pepper, making sure to remove most of its seeds first.

Chop these ingredients finely, add them to a saucepan, and cook them over medium-high heat until they're soft. Don't add any water to this mixture. Before it starts to cook, add a tablespoon of olive oil or butter and season generously with salt and red pepper.

Make the omelet just like the plain one, but use water instead of milk when mixing it, and only use two tablespoons of water for the six eggs needed.

After the eggs are well beaten, mixed, and in the pan over the heat, and when the edges start to set, cover the surface of the omelet with the cooked vegetables, leaving an inch around the edge. Quickly fold the omelet and transfer it to a hot plate. Pour any leftover vegetables from the pan around it and serve.

Take six eggs, beat the whites and yolks together well, add a pinch of salt and a teaspoon of brandy. Fry quickly in a skillet and top with a huckleberry compote or any other fruit. Roll up the omelet, pour a small amount of rum over it, light it on fire, and serve immediately.

Prepare ½ cup of sweet almonds, blanched, finely chopped, and ground smooth. Lightly beat four eggs, add four tablespoons of cream, and pour the mixture into a hot omelet pan where you’ve melted 1 tablespoon of butter. Cook carefully, pulling the cooked portion to the center while tilting the pan to let the uncooked part flow over the bare surface. When it’s almost set, sprinkle the almonds on top and fold the edges over until it’s well rolled. Then slide it onto a hot plate, dust with powdered sugar, and top with a few salted almonds. Serve right away.

Take half a cup of canned corn and chop it very finely (or use the same amount cut from the cob). Add the yolk of one egg, well beaten with pepper and salt to taste, and two tablespoons of cream. Beat the egg white until very stiff and fold it in just before cooking. Make sure the pan is very hot and generously buttered. Pour the mixture in, and when it's nicely browned, fold one half over the other, just like you would with other omelets.

Take six eggs and beat them well in a bowl. Add two tablespoons of cold water, a quarter teaspoon of salt, a pinch of pepper, a teaspoon of chopped parsley, a quarter teaspoon of grated onion, and a teaspoon of fine butter, cut into small pieces. Mix everything well with a wooden spoon. Melt the butter in a skillet and immediately add the beaten eggs, tilting the skillet for a moment and then shaking the omelet to the center. Fold up the right edge, then the left, and cook briskly for five minutes before serving.

Fry tomatoes (sliced about half an inch thick) in butter, seasoning with pepper and salt. Prepare round slices of bread, also fried in butter. Arrange them on a hot platter with a slice of tomato on each. Poach the required number of eggs in boiling salted water. Carefully lift them out and place one egg on each tomato. To the leftover gravy from frying the tomatoes, add two tablespoons of cream, one teaspoon of a flavorful sauce, one teaspoon of mushroom ketchup, the juice of half a lemon, and one teaspoon of flour to thicken. Cook briefly and pour over the eggs. Serve very hot.

Make a sauce using one tablespoon of butter, one tablespoon of flour, and one and a half cups of strained canned tomatoes, along with a pinch of baking soda, salt, pepper, and sugar to taste. Once it's cooked through, gently add the desired number of eggs and cook until the egg whites are set, basting the eggs frequently with the sauce. When they're done, carefully lift the eggs onto pieces of toast and pour the sauce around them.

Set to boil the following mixture: Pour about an inch of water into the kettle, adding a pinch of salt and half a cup of vinegar. When it boils, carefully crack in as many fresh eggs as you want, one at a time, making sure not to break the yolks. As soon as the egg whites are cooked, carefully lift them out with a slotted spoon and place them in cold water. Then transfer to a large platter and pour on the following sauce: Strain the liquid the eggs were boiled in and set it aside until you’ve rubbed or grated two hard-boiled eggs, just the yolks. Mix in a tablespoon of very well-mashed butter, some sugar, and part of the strained liquid. Bring it to a boil once and pour it over the eggs. Garnish with parsley.

Yolks of six eggs and six tablespoons of powdered sugar, added gradually, and both beaten together until thick and smooth; juice of one lemon and a bit of grated rind; whites beaten as stiff as possible, stirred together. Pour into a warm, well-buttered dish; bake in a hot oven for ten minutes.

Make a white sauce by mixing one tablespoon of butter with two tablespoons of flour, half a teaspoon of salt, a pinch of pepper, and one teaspoon of sugar. Gradually add half a cup each of milk and cream. Whisk the yolks of five eggs and stir them into the sauce, then gently fold in the stiffly beaten egg whites. Melt two tablespoons of butter in the omelet pan. Once it’s hot, add the mixture and let it cook over moderate heat for two minutes. Then transfer it to a hot oven and cook until set. Remove it from the oven, flip it onto a hot platter, and serve.

Blend two tablespoons of butter with three tablespoons of flour. Put it on the stove and stir until the butter melts. Add one and a half cups of milk, stirring continuously until the mixture thickens; season with one teaspoon of salt and a few pinches of pepper. Separate the whites from six hard-boiled eggs and chop the whites finely, then add them to the dressing. Arrange slices of toast on a warm platter, pour the dressing over them; push the yolks through a ricer onto the toast and dressing; serve hot.

Use the above recipe and mix one cup of bread crumbs with one tablespoon of butter, sprinkle this over the dish, and bake for fifteen minutes in a hot oven.

Boil six dried Spanish peppers for twenty minutes. Drain, remove the seeds, and chop them finely. Sauté half an onion and one clove of garlic in butter. Add one cup of uncooked rice, pour in one cup of water, and cook until tender. Add a chunk of butter, salt, and when it's done, top with six eggs; then scramble everything together. Serve on a warm dish.

Boil the eggs until they're hard; after cooling, peel the shells off and cut them in half lengthwise. Cook fresh or canned tomatoes with chopped green onions, garlic, parsley, a bay leaf, salt, pepper, and cayenne pepper to taste for thirty minutes. Strain the mixture. Melt a slice of butter, add a bit of flour, and then gradually stir in the sauce. Cook for ten minutes; carefully place the eggs in the sauce and serve.

Peel nine medium-sized mushrooms, leaving the stems out, and chop them finely. Heat two tablespoons of butter in a pan and add two finely chopped onions, cooking them without letting them brown. Add the mushrooms and cover the pan to steam, seasoning with salt, pepper, and paprika. Before serving, beat six whole eggs and scramble them with the mushrooms. Serve on hot buttered toast.

Make a cream sauce. Grate half a pound of American and Swiss cheese mixed, or just American; add it to the sauce. Chop three hard-boiled eggs, mix them into the sauce, season with salt and pepper, and serve it on buttered toast.

Place two sliced onions with two ounces each of sugar and spices, plus pepper and salt to taste, in a pint of pure malt vinegar and simmer gently until the onions are almost done. Let it cool a bit, then stir in six beaten eggs and enough crumbled gingerbread to thicken the mixture. Put it back on the heat for a few minutes, stirring frequently and mashing the mixture into a smooth paste, but be very careful not to let it boil.

Melt four tablespoons of butter in a frying pan, add one finely chopped onion, and cook until it turns golden. Then add one tablespoon of curry powder. Make a smooth paste with one-fourth of a cup of water and two tablespoons of flour; then mix in one tablespoon of lemon juice and half a teaspoon of salt. Pour this mixture into the first one and boil for five minutes. Arrange six hard-boiled eggs around a bed of rice and pour the sauce over everything.

Take six hard-boiled eggs and peel them. Roll them in flour, then dip them in an egg mixture that has half a teaspoon of oil, half a teaspoon of vinegar, a few drops of onion juice, one teaspoon of chopped parsley, a little nutmeg, and salt added. Once fully coated, roll them in broken vermicelli and fry them in hot beef drippings. Serve with the following sauce: one tablespoon of fat and one tablespoon of flour, browned together; then add half a cup of white wine and a cup of broth. Season with salt and cayenne and boil for five minutes. Stir in one teaspoon each of chopped chives and parsley, along with some chopped olives and mushrooms; bring to a boil again and pour over the eggs.

Mix equal amounts of water and good meat gravy, two tablespoons each, with a teaspoon of vinegar and a seasoning of pepper and salt. Put it in a saucepan and gradually stir in two well-beaten egg yolks. When it thickens and before it boils, have ready six nicely poached eggs and pour the sauce over them. Garnish with parsley.

Make a mixture of chopped tongue, bread crumbs, pepper, salt, a bit of parsley, one tablespoon of melted fat, and enough soup stock to create a soft paste. Fill patty pans halfway with the mixture. Carefully crack an egg on top of each, then sprinkle with a little salt, pepper, and cracker crumbs. Bake in the oven for about ten minutes. Serve hot.

Scald the brains with hot water, clean and skin them, then boil for a few minutes in fresh water. Melt a little fat in a skillet, add the finely chopped brains, and stir well until they're dry and cooked. Add a teaspoon of chopped parsley, a pinch of salt, and three well-beaten eggs. Stir with a fork until the eggs are cooked through, then transfer to a hot platter and serve right away.

Take one pound of cold, boiled sausage, remove the casing, and slice it into half-inch pieces. Put it in a frying pan with two tablespoons of hot oil; brown it on both sides for a few minutes, and just before serving, add three slightly beaten eggs; mix and cook until the eggs are set, then serve immediately.

Chopped tongue root can be used in place of sausage.

Take slices of smoked beef brisket, brown them in a frying pan; place on a hot platter. Crack as many eggs as needed into the frying pan and cook gently by spooning the hot fat over them until they're done. Carefully place them on the beef slices and serve immediately.

Cheese shouldn't be tightly wrapped. If it gets dry and hard, grate it and keep it covered until you’re ready to use it. You can add it to starchy foods.

Care should be taken when planning meals that use cheese as a meat substitute. Since cheese dishes can be quite "heavy," they should be balanced with fresh, crunchy vegetables like watercress, celery, lettuce, fruit salads, and light desserts, ideally fresh or cooked fruit. Another thing to keep in mind is that whether cheese is served raw or cooked, it tends to pair well with sturdier types of bread—like crusty rolls, biscuits, zwieback, toast, pulled bread, or hard crackers.

A soft, crumbly cheese is ideal for cooking.

Cheese is properly cooked when it’s melted; if you cook it for too long, it gets tough and leathery.

Baking soda in cooked cheese dishes makes the casein easier to digest.

Heat sour milk slowly until the whey rises to the top; pour it off, put the curd in a bag, and let it dry for six hours without squeezing it. Pour it into a bowl and break it up with a wooden spoon. Season with salt. Shape into balls and store in a cool place. It tastes best when fresh.

Press one quart of fine cottage cheese through a coarse sieve or colander and set it aside in a cool place for a week, stirring it once or twice during that time. When it has become quite strong, stir it smooth with a wooden or silver spoon. Add a teaspoon of salt and one-fourth as much caraway seed, the yolks of two eggs, and a tablespoon of flour that has been previously dissolved in about half a cup of cold milk. Stir the flour and milk until it forms a smooth paste, adding a lump of butter about the size of an egg. Combine everything with the cheese. Cook the cheese until it thickens, stirring occasionally; boil for about half an hour, stirring constantly for the last ten minutes; the cheese should look smooth and velvety. Pour it into a dish that has been rinsed with cold water. Set it aside in a cool place; to store it for a longer time, cover it with a clean cloth that has been dipped in and wrung out of beer. This cheese is great for rye bread sandwiches.

Sweet milk is allowed to sit until it thickens like jelly but doesn’t separate. Then it’s poured into a cheesecloth bag and hung up to drain until all the water is gone and only the rich, creamy substance is left. Sometimes this process takes from twelve to twenty-four hours. After that time, the cheese is removed from the bag into a bowl; to every pint of the cheesy mixture, a tablespoon of butter is added along with enough salt to taste. Then it’s mixed with a fork until it becomes a smooth paste. A portion is placed on a plate to form a little brick, like Philadelphia cheese. Using two knives, one in each hand, gently press the cheese into a brick shape, smooth out the top, and set it aside to cool. One quart of rich sour milk will yield a good-sized cheese.

Cheese Balls, No. 1

Take one package of cream cheese, a quarter pound of chopped figs, and a quarter pound of chopped walnuts, roll them into balls, and serve on lettuce leaves.

CHEESE BALLS, No. 2

Mix one package of Neufchatel cheese, a piece of butter that's the same size as the cheese, one tablespoon of cream, a quarter teaspoon of salt, and six dashes of Tabasco sauce. Form it into one large ball or several small ones, and roll in chopped pecans.

Dissolve one and a half tablespoons of butter, add one tablespoon of flour, and stir until it comes away from the pan. Then, add one and a half cups of rich milk, along with pepper and salt. Remove from the heat and gradually mix in four egg yolks and three-quarters of a cup of grated cheese, followed by the stiffly beaten egg whites. Bake in a hot oven in china ramekins for about fifteen minutes and serve immediately.

Take one pint of milk, four tablespoons of flour, and use enough milk to dissolve the flour; add the rest to a double boiler. When it boils, stir in the dissolved flour, then add one-quarter pound of grated imported Swiss cheese. Let these two simmer for fifteen minutes; once cool, add the yolks of four eggs, one at a time, and beat well. Strain through a fine sieve about ten minutes before pouring into the pans. Beat the whites of two eggs and mix them into the mixture. Grease timbal forms and fill them three-quarters full; bake in a pan of boiling water for twenty minutes. Let them sit for about two minutes, then turn them out onto small plates and serve with tomato sauce, garnishing each with a sprig of parsley on top.

Melt one tablespoon of butter, add two cups of finely chopped American cheese. Once it melts, stir in half a cup of milk or stale beer, and keep stirring until it's smooth. Add half a teaspoon of English mustard and two beaten eggs. Cook for one more minute and season with salt to taste. Serve on toast.

One pound of cheese, 1/8 pound of butter, 1/2 cup of ale, 1 teaspoon of mustard, 1 beaten egg, and salt and paprika. Put the butter in a pan, and when it melts, add the cheese cut into pieces or grated; stir, and as the cheese melts, add the ale. When it starts to bubble, add the beaten egg. Keep stirring to avoid it getting stringy. In two or three minutes, it will be ready to serve. Pour it over hot buttered toast. This amount is enough for four people.

Take six thick slices of stale bread, well buttered; cut them in half; dip them in milk; then place them in a baking dish, with alternating layers of thinly sliced cheese, making sure cheese is on top. Add half a cup of milk mixed with half a teaspoon of dry mustard. Bake in a hot oven for fifteen minutes. Serve immediately.

Into one tablespoon of melted butter, stir two cups of grated cheese until it’s melted. Add three-quarters of a cup of canned or grated fresh corn and one diced ripe green pepper; mix them together. Then add one egg yolk mixed with half a cup of tomato purée, one teaspoon of salt, and half a teaspoon of paprika. Toast five slices of bread and pour this mixture over them. Serve hot.

Melt two ounces of butter in a saucepan; sauté finely chopped onion in the butter. Once the onion is a nice golden color, stir in a quarter of a pound of well-cooked rice. Mix it well with a fork, then transfer everything into a greased pie dish. Sprinkle generously with grated cheese, drizzle melted butter over the top, and bake until it's nicely browned.

Break three ounces of macaroni—noodles or spaghetti work just as well—into small pieces, boil in rapidly boiling salted water; when tender, drain the water and add half a pint of milk; cook slowly until the macaroni has absorbed most of the milk. To half a pint of thick white sauce, add two ounces of grated cheese and mix it with the macaroni; finally, add two well-beaten eggs. Grease a pudding mold, sprinkle it with browned breadcrumbs, and pour in the macaroni mixture; steam gently for about half an hour, then turn it out and fill the center with stewed tomatoes and mushrooms.

Cook in a double boiler one cup of milk, then add one tablespoon of butter and one tablespoon of flour mixed together. Cook until thick. Add in one cup of diced cheese and stir until it melts. Remove from heat and stir in the beaten yolks of four eggs, along with one-half teaspoon of salt (and pepper, if desired). Gently fold in the stiffly beaten whites of four eggs and a pinch of baking powder. Bake in a buttered dish for half an hour.

Cheese and peppers are a great combo. Melt two ounces of cheese, mix in a tablespoon of chopped peppers, the same amount of butter, a pinch of paprika, salt, and mustard if you like. Once everything is well blended, pour the mixture over hot buttered toast and serve.

Soak half a cup of bread crumbs in a little less than a cup of milk; dissolve a tiny bit of baking soda in a drop of hot water and add it to the milk, then include one egg (yolk and white beaten separately), half a cup of grated dry cheese, one tablespoon of butter, and salt and pepper to taste. Mix well, pour into a well-buttered baking dish, sprinkle dry crumbs moistened with butter on top, and bake in a hot oven until lightly browned. Serve immediately in the dish it was baked in.

Place two tablespoons of butter in a pan (after bringing the water to a boil to heat the pan). Let the butter melt, add one small onion chopped finely, and cook until soft. Then add a pint of strained tomatoes and bring to a boil; add half a pound of mild cheese cut into small pieces, and stir until smooth. Break in three eggs and stir vigorously until the eggs are cooked. Serve on buttered toast.

Split some of Bent's water biscuits in half; moisten them with hot water and drizzle a bit of melted butter and French mustard over each piece; then spread a thick layer of grated cheese on top; sprinkle with paprika or cayenne. Put them in a hot oven until the cheese is soft and creamy.

Beat three fresh eggs and mix them well with two ounces of grated cheese and one ounce of partially melted butter. Pour the mixture into small pans or saucers and bake in the oven.

Home-made bread is way tastier and more nutritious than store-bought bread, and it’s definitely worth the time and effort to make it.

To make great bread, you need quality flour, fresh yeast, and the liquid used for moistening shouldn't be too hot or too cold, or the bread won't rise correctly.

The housekeeper should be familiar with the various types of flour. We get the bread flour from spring wheat and the pastry flour from winter wheat.

Bread flour has more gluten than pastry flour, making it ideal for bread. Pastry flour, which has less gluten and a bit more starch, is better for pastries and cakes, where a soft and light texture is preferred.

Graham flour is made from ground whole wheat kernels.

Entire wheat flour is the flour made by grinding almost all parts of the wheat, except for the outer layer.

Rye flour is the second-best option to wheat flour for making bread, but it’s usually mixed with wheat flour because on its own, it creates a sticky bread.

Cornmeal is mixed with wheat flour as well.

Variety bread is made from a mix of bread flour, rye flour, and cornmeal all baked into one loaf.

If flour is old or smells musty, it’s not kosher and should be thrown away. Store flour in tins or barrels in a dry place.

In cities where you can get fresh compressed yeast, it's not worth making your own.

Compressed yeast is always ready to use until it becomes soft. The yeast cakes may sometimes look a little discolored, but this doesn't impact the yeast itself; it's just due to the oxidation of the starch in the cake.

Store yeast in a cool place.

Grate six large raw potatoes and have a gallon of water ready that you've boiled with one and a half cups of hops. Strain it through a fine mesh sieve, while it's still boiling hot, over the potatoes, stirring well, or the mixture will thicken like starch. Add just under a cup of sugar and half a cup of salt. Once it cools, add a yeast cake or a cup of fresh yeast. Let it sit until a thick foam forms on top. Bottle it in a few days. If stored in a cool place, this yeast will last a long time. Use one cup of yeast for one large batch of baking. When making yeast, occasionally use a cup of the same yeast to start the new batch.

One cup of liquid yeast is the same as one cake of compressed yeast.

When yeast isn't available to kick off the fermentation process in making yeast, mix a thin batter of flour and water, and let it sit in a warm place until it's full of bubbles. This ferment is only half as strong as yeast, so you'll need to use double the amount.

Try the yeast by activating it in a cup of lukewarm water or milk. If you're using compressed yeast, add salt and sugar.

If it rises in about ten or fifteen minutes, the yeast is ready to use. When making bread, always use sifted flour. Prepare a sponge with lukewarm milk or water, keeping it covered in a warm place until it’s very light. Then, mix this sponge with more flour until it forms a large, light ball. Knead it well and continuously for twenty minutes. Let it rise again in a warm spot away from drafts, and when it has doubled in size, take a knife and cut through the dough in several spots. Then place the dough on a floured baking board. Use the palm of your hand to knead towards the center of the ball (the dough should spring back like a rubber ball). When it no longer sticks to the board or your hands, you can shape it into loaves or rolls.

Place in a pan lightly greased with good oil, let it rise until the fingerprint doesn't stay, and then bake.

The oven for baking bread should be hot enough to brown a teaspoon of flour in five minutes.

If you’re using a coal stove, the fire needs to be at the right temperature so you don't have to add fuel or shake the stove.

If using a gas oven, preheat it to full heat five minutes before placing the bread inside, and bake in a moderately hot oven for forty-five minutes, unless the loaves are very large, in which case one hour will be the correct time.

When taken out of the oven, the bread can be wrapped in a clean towel that has been soaked in warm water (this keeps the crust from getting hard); place the bread at an angle or let it cool on a wire rack.

Set the dough at night and bake early in the morning. Take half a block of compressed yeast, place it in a cup of lukewarm milk or water, and add a teaspoon of salt and a tablespoon of sugar. Let this rise; if it doesn’t, the yeast isn’t fresh or good. Measure eight cups of sifted flour into a large mixing bowl and add a teaspoon of salt. Make a well in the center, then pour in the risen yeast and one cup of lukewarm milk or water. In winter, make sure that the bowl, flour, milk—everything—is thoroughly warmed before mixing. Slowly mix the dough with a wooden spoon and then knead as instructed.

This amount will make two loaves, either twisted or in small bread pans.
Bake for forty-five minutes in a moderate oven.

If you prepare the bread in the morning, use a block of compressed yeast and bake the loaves in the afternoon.

Make the dough as per the recipe above. Roll small pieces of dough into strands about the length of a finger, and take three strands for each loaf. Keep them as small as possible, brush with beaten egg or sweetened water, and sprinkle with poppy seeds. Let them rise before placing them in the oven. These are called "Vienna loaves" and are used at weddings, parties, and for the Succoth festival in the Succah.

If you’ve used half a cake of yeast, you can keep the leftover half cake in good condition for several days by wrapping it back in the tinfoil and storing it in a cool, dry place.

Dissolve one cake of compressed yeast in half a cup of lukewarm milk, add a teaspoon of salt and a tablespoon of sugar, and let it rise. Next, make a soft dough with eight cups of sifted flour and about two cups of milk, or as much as needed to work it; add the yeast, half a cup of sugar, four tablespoons of butter melted in the warm milk, the grated peel of a lemon, two or three dozen pitted raisins, and two well-beaten eggs. Knead the dough until it’s perfectly smooth with the palm of your hand, adding more flour if needed. It’s hard to specify the exact amount of flour; experience will teach you when you've added enough. Different brands of flour can vary, with some being drier than others. Knead the dough as instructed, cover it, and let it sit until it doubles in size. Then knead it again, divide it into two parts, and split each of those into three smaller pieces. Knead the six pieces thoroughly and roll each into a long strand; make three of them longer than the other three. Braid the three longer strands together, making sure the center is thicker than the ends, and braid the shorter strands together, laying it on top of the longer braid and pressing the ends together. Grease a long baking pan, place the braided dough in it, and set it in a warm spot to rise again for about thirty minutes. Then brush the top with beaten egg and sprinkle poppy seeds all over. Bake in a moderate oven for one hour.

These are meant to be used for a meat dish and are made in the same way as butter barches, but without the milk and butter; use water and a bit of shortening, rendered fat, or vegetable oil. Grate a dozen blanched almonds and add them along with two well-beaten eggs, half a cup of sugar, some salt, raisins, and the grated peel of one lemon. Mix just like you would for butter barches. Bake for one hour in a moderate oven. Wrap in a damp, clean towel as soon as baked to keep the crust from getting too hard.

Add one medium-sized mashed boiled potato to any of the above recipes. This will create a wetter bread that stays fresh longer.

Dissolve one cake of compressed yeast and four tablespoons of light brown sugar or molasses in one cup of lukewarm water and one cup of milk that has been heated and then cooled to lukewarm. Add two tablespoons of melted butter, then gradually mix in four cups of Graham flour and one cup of sifted white flour, along with one teaspoon of salt. Knead thoroughly, making sure to keep the dough soft. Cover it and set it aside in a warm spot to rise for about two hours. Once it has doubled in size, turn it out onto a kneading board, shape it into loaves, and place them in well-greased pans. Cover again and let rise for about an hour or until light. Bake for one hour in a slower oven than you would use for white bread. If you want it for overnight use, use half a cake of yeast and an extra half teaspoon of salt.

Dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of scalded and cooled milk, along with one cup of lukewarm water. Add one level tablespoon of butter, then gradually mix in three cups of gluten flour and one teaspoon of salt. Knead the dough thoroughly until it's smooth and elastic. Place it in a well-greased bowl, cover it, and set it aside in a warm spot, away from drafts, to rise until it's light, which should take about two hours. Shape it into loaves and put them in greased pans, filling the pans halfway. Cover them, let them rise again until they've doubled in size, which should take about one hour, then bake in a moderate oven for forty-five minutes.

This will make two one-pound loaves. For a diet option, leave out the shortening and sugar.

Make the dough as instructed for Butterbarches, using a quarter cup of raisins and leaving out the lemon and egg. Shape into loaves, fill well-greased pans halfway; cover and let it rise until it's fluffy; about an hour. Brush with egg mixed with water, and bake for forty-five minutes.

Pour two cups of boiling water over two cups of rolled oats, cover, and let it sit until lukewarm. Dissolve one cake of compressed yeast and one-fourth cup of brown sugar in half a cup of lukewarm water, then add two tablespoons of shortening, the oatmeal, and the water it soaked in. Mix well, then add about three cups of flour to form a dough, along with one teaspoon of salt. Let it rise until it doubles in size. Shape it into two loaves in a pan and bake for forty-five minutes.

Cook one quart of diced potatoes in boiling water until tender. Drain, reserving the potato water. Measure and add enough more water to make three cups. Bring to a boil, add one-quarter cup of salt, and very gradually stir in one and one-quarter cups of cornmeal. Cook for two minutes, stirring constantly until thick. Remove from heat, then add two tablespoons of any kind of fat, the potatoes riced or mashed, and when cooled, add two cups of flour; then one tablespoon of sugar and one package of yeast dissolved in one cup of lukewarm water. Mix and knead into a stiff dough, adding wheat flour to prevent sticking. Cover and set aside in a warm place overnight, or until it doubles in size. Shape into four loaves, let rise again; bake in a moderate oven for one hour or more, until done. Brush with an egg mixed with water before putting it in the oven. These loaves will stay moist for a week.

American Rye Bread No. 1

Dissolve one cake of compressed yeast in two cups of lukewarm water and one cup of scalded and cooled milk; or if preferred, you can skip the milk and use all water. Add two and a half cups of rye flour or enough to create a sponge. Mix well, cover, and set aside in a warm, draft-free place to rise for about two hours. When it's light, add one and a half cups of sifted all-purpose flour, one tablespoon of melted butter or oil, another two and a half cups of rye flour to form a soft dough, and finally, one tablespoon of salt. Transfer to a board and knead or pound for five minutes. Place it in a greased bowl; cover and let it rise until it doubles in size—around two hours. Turn it out onto a board and shape it into loaves; place in floured shallow pans; cover and let it rise again until light—about one hour. Brush with a mixture of egg white and water to glaze. With a sharp knife, make three light diagonal cuts across the top, and then place it in the oven. Bake at a lower temperature than you would for white bread. Caraway seeds can be added if desired.

By adding half a cup of sourdough left over from previous baking, you get an acidic flavor that many consider a big improvement. This should be added to the sponge.

RYE BREAD, #2

Sift three cups of rye flour, three cups of wheat flour, and two teaspoons of salt in a bowl. Dissolve half a cake of compressed yeast or any other yeast in two cups of lukewarm water. Once the yeast is dissolved, pour it into the flour mixture and form a dough. Place it on a kneading board and knead until it's smooth and elastic. Put it back in the bowl, cover it with a towel, and let it sit overnight to rise. The next morning, transfer the dough back to a biscuit or kneading board and knead it thoroughly. Shape it into a loaf, place it in a pan, and once it's risen well, moisten the top with a little cold water and bake it in a moderate oven.

Take some rye bread dough. Once it has risen enough, roll it out quite thin, butter a long cake pan, and place the rolled dough inside. Brush it with melted butter; chop some onions very finely, sprinkle them generously on top of the dough, and add some salt. Place small bits of butter here and there. Alternatively, you can chop up parsley and use it instead of onions. That version is called "Petersilien Platz."

Dissolve one block of compressed yeast in two cups of lukewarm water or milk, add two teaspoons of salt, three cups of bread or wheat flour, one cup of cornmeal, one cup of rye flour, and half a cup of dark molasses, and mix it all together well. Let the dough rise, shape it into loaves, let it rise again, and bake in a moderate oven for forty-five minutes.

Take bread dough, when it’s ready to shape into loaves, and make a long, even roll. Cut it into small, even pieces, and shape them with your thumb and fingers into round balls. Place them close together in a shallow pan, let them rise until they’re double the size, and bake in a hot oven for ten to twenty minutes. If you want crusty rolls, space them out in a shallow pan, bake them well, and cool them in a draft.

Scald one cup of milk, and when it’s lukewarm, dissolve one cake of compressed yeast and mix in one and a half cups of flour. Beat well, cover, and let it sit until it’s light. Add a quarter cup of sugar, one and a half teaspoons of salt, two eggs, one third cup of butter, and enough flour to knead. Let it rise again until it’s light. Shape into round or small oblong finger rolls, place them in buttered pans close together, and bake in a hot oven when they’re light.

Take bread or dough, and when it's well risen, put it on a floured surface, roll it out into a square about a quarter-inch thick. Spread it with melted butter, and cut it into six-inch squares. Then, cut each square diagonally to create two triangles. Roll each triangle from the longest side to the opposite corner, shaping the rolls into half-moons or crescents. Place them in floured or greased pans, spaced apart; brush with a beaten egg yolk mixed with a little cold water and sprinkle the tops of the crescents with poppy seeds. Set them in a warm place, and once they've doubled in size, bake them in a hot oven until they're brown and crispy.

Make the same as tea rolls. When well risen, shape into small round buns; place in well-greased pans, one inch apart. Cover and set aside to rise until light—about one hour. Brush with egg mixed with water; bake for twenty minutes. Just before removing from the oven, brush with sugar mixed with a little water.

Boil two large potatoes and strain the water into a pitcher. Dissolve two-thirds of a cake of yeast in a cup. Place the potatoes in a pan with a cup of sugar, a large lump of butter, and a teaspoon of salt. The heat from the potatoes will melt the sugar and butter. Mash with a large masher until creamy; pour in the rest of the potato water, add a pint of flour, and mix together. Then cover it and set it in a warm place overnight. In the morning, add more flour, mix quickly, and fold in currants or raisins as you turn the dough. This will keep them from settling at the bottom of the bread. Place in hot pans and bake in a hot oven. This makes a delicious holiday bread. Enjoy it with butter, hot or cold.

Take pieces of raised bread dough, roll them to three-eighths of an inch thick and four or five inches long. Place them in a floured pan, spaced far apart, brush the tops with beaten yolk and poppy seeds. Let them rise, then bake in a hot oven until browned.

Prepare the yeast like you would for bread and work it the same way; add 1/4 cup of butter, 1/4 cup of sugar, one whole egg and one beaten egg yolk, and flavor it with mace or some grated lemon peel. Work it until it’s clean from your hands, then shape it into rolls, let them rise, brush with beaten egg, place the rolls close together in a pan, and bake.

Slice even pieces of bakery bread, not too thin, place them in a biscuit pan on the top rack of a very hot oven, brown nicely on one side, then flip and brown the other side, spread with butter, and add a little powdered sugar if you want, and serve immediately. Or, put the slices on a long fork and hold them in front of a glowing coal fire, avoiding any flames, toast on both sides and then proceed as above.

Toast as many slices of stale white bread as you want until they're light brown. Heat milk or cream, using half a cup for each slice, and add a small lump of butter. When it’s just about to boil, pour it over the bread that’s been placed in a dish, sprinkle with sugar and cinnamon, cover it, and serve right away. Great for people who are unwell.

Bread sliced thin and toasted, but not burned.

Butter the toast while it's still very hot, spreading it thinly and evenly, and sprinkle some powdered cinnamon and sugar over each piece.

Beat two eggs lightly, add half a teaspoon of salt and two-thirds of a cup of milk; dip six slices of stale bread into the mixture. Heat a griddle and butter it well; brown the bread on each side. Serve hot with cinnamon and sugar or a sauce.

Get as much country or Western butter as you want; you can buy several pounds of it when it's cheap in the summer. Any butter that isn't good for table use can be made flavorful and suitable for cooking, and it will last for months if you prepare it this way: Put the butter in a deep, iron kettle, filling it only halfway to avoid boiling over. Place it over low heat and let it simmer slowly for several hours. Keep an eye on it to make sure it doesn't boil over. Don't stir it, but occasionally skim off the surface. Once it's completely clear and all the salt and sediment has settled at the bottom, it's done. Let it sit for a few minutes, then strain it into stone jars through a fine sieve. When it's cool, seal it tightly with paper and cloth. Store it in a cool, dry place.

Soak half an ounce of yeast in half a cup of lukewarm milk; once it's dissolved, put it in a bowl or round agate pan, and stir in one cup of sifted flour, one teaspoon of sugar, and a quarter teaspoon of salt. Mix everything well and place it in a warm spot (not hot) to rise for one to two hours.

When the dough has risen well, cream together one cup of sugar and three-quarters of a cup of butter, then add three eggs, five cups of sifted flour, one cup of milk, and one teaspoon of salt. Mix everything until it's light, then stir in the risen yeast, and use a spoon to mix well for ten minutes before setting it aside to rise again for five to six hours or overnight. The dough shouldn't be too stiff. Once it has risen well, you can use it for cinnamon cake, pies, or pocket books. This recipe makes one large cinnamon cake, three pies, and about a dozen pocket books. If you prepare it at night, use half the amount of yeast.

Butter large, flat cake pans thoroughly, roll out enough dough to cover them, and let it rise for about half an hour before baking. Then, brush it generously with melted butter. Sprinkle sugar and cinnamon on top along with some chopped almonds. Take a small piece of butter, a little flour, some sugar, and cinnamon, and rub it between your hands until it resembles almond crumbs, then sprinkle it over the cakes.

Take half of the kitchen dough. Roll it out to about half an inch thick and spread it generously with melted butter. Sprinkle a good amount of scraped maple, brown or granulated sugar, and cinnamon, then roll it up. Cut the roll into equal pieces about one inch thick, placing them close together vertically in a well-buttered skillet, spread with a quarter-inch layer of brown or maple sugar. Let it rise until fluffy, then bake for ten to twenty minutes in a hot oven until golden brown. Flip the skillet over, remove the rolls, and serve with the caramel side facing up.

Soak half an ounce of yeast or one cake of compressed yeast in a small amount of lukewarm milk; add a pinch of salt and a tablespoon of sugar, mix it until smooth, and set it behind the stove to rise. In the meantime, cream together a scant cup of butter and a scant cup of powdered sugar, then gradually add the yolks of four eggs, one at a time, along with the grated peel of a lemon. Sift two cups of flour into a bowl, make a well in the center, pour in the yeast, and one cup of lukewarm milk to create a light batter. Incorporate the creamed butter and eggs and stir until it forms blisters and leaves the bowl clean. Take half a cup of cleaned and seeded dark raisins and finely chop some citron. Dust them with flour before adding, and if needed, mix in more flour to the dough, which should have a consistency similar to cupcake batter. Finally, fold in the stiffly beaten egg whites. Pour the mixture into a well-greased long or round pan with a tube in the center; let it rise until it has doubled in size, then bake in a moderate oven until browned and fully cooked.

Take one cake of compressed yeast, add a pinch of salt, one tablespoon of sugar, and about two tablespoons of lukewarm water. Mix the yeast until it forms a smooth paste and place it in a warm spot to rise. Sift two and a half cups of flour (use the same cup size for measuring everything you are going to use in your cake), create a depression in the center, stir in the yeast and a little less than a cup of lukewarm milk to make the batter, and let it rise while you prepare the following: Cream together half a cup of butter and three-fourths cup of powdered sugar, just like you would for a cupcake, then gradually add one egg at a time, using a total of three, and keep stirring in one direction. Incorporate the risen batter in two or three spoonfuls at a time between each egg. Grate in the peel of a lemon or an orange. Grease the bundt pan well (do this before you start working). Blanched almonds can be placed in the grooves of the cake pan after buttering it. Add the dough, place it in a warm area, and let it rise for an hour and a half to two hours. Bake in a moderate oven for a full hour, covered at first.

Pour a light kitchen batter into long, well-buttered pans, and when baked, take them out of the oven and generously cover with boiled chocolate icing.

Take as much of the coffee cake dough as you want, place it on a well-floured surface, and mix in just enough more flour to keep it from sticking. Roll it out to about one-fourth inch thick and cut the dough into squares roughly the length of your finger.

Beat the yolk of one egg with two tablespoons of milk; soak each square in the mixture, place one seedless raisin in the center, sprinkle generously with a mix of sugar and cinnamon, then add a small dab of butter on top. Gather the four corners of each square together to keep the filling inside. Arrange the pocket books, spaced out, in a greased pan and let them sit to rise. Once they've risen properly, bake in a moderately hot oven until they're cooked through and nicely browned.

Make a good, rich bread dough. Let it rise overnight; the next morning, mix in two eggs and half a pound of well-kneaded butter. Let it sit by the fire until it rises well. Once risen, roll it out into thin sheets and sprinkle with chopped almonds, candied fruit, cinnamon, plenty of brown sugar, and lumps of butter throughout; roll it up like a jelly roll, cut into pieces about a finger long, grease a pan, place the pieces in the center and the others around, and let them rise before baking. Keep a close eye on it while it bakes.

Soak a cake of compressed yeast in a bit of lukewarm water or milk. Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch of salt, and one tablespoon of sugar, mix it well with a spoon, and set it behind the stove to rise. Cream half a cup of butter, then add one-third cup of powdered sugar and stir constantly in one direction. Add the yolks of four eggs one at a time, along with the grated peel of a lemon. Sift two cups of flour into a bowl, make a well in the center of the flour, and pour in the yeast and one cup of lukewarm milk. Stir this mixture to create a light batter. Add the creamed butter and eggs, and mix until it bubbles and pulls away from the bowl; then add half a cup of dark raisins, half a cup of ground almonds, and a little chopped citron. Finally, fold in the stiffly beaten egg whites. Fill your greased cake pans and let them rise in a warm place until doubled in size, about forty-five minutes, then bake in a moderate oven for forty-five minutes. Fill the center with whipped cream and serve with rum sauce.

Prepare the yeast as mentioned above; cream a little less than a cup of butter with four tablespoons of sugar and the grated peel of a lemon. Then add five eggs, one at a time, stirring each egg for a few minutes before adding the next. Have two cups of sifted flour ready and add two tablespoons between each egg until all is used. Make a soft dough with the yeast, a little less than a cup of lukewarm milk, and add two tablespoons between each egg until everything is used up, along with a pinch of salt and one cup of flour. Let it rise for fifteen minutes. Now mix everything well, grease the pan with butter, and blanch half a cup of almonds, cutting them into long strips to sprinkle all over the pan. Pour in the mixture or cake batter, let it rise for two hours, and bake very slowly.

Roll out a piece of dough that's big enough to cover your entire baking board, rolling it out thin. Let it rise while you prepare the filling; grind one cup of black poppy seeds in a coffee grinder until they’re as fine as possible, and clean it well. Discard the first bit you grind to avoid any coffee taste. Put the ground seeds in a pot with one cup of milk, add two tablespoons of butter, half a cup of seeded raisins, half a cup of finely chopped walnuts or almonds, two tablespoons of molasses or syrup, and a little citron chopped finely. When it thickens, set it aside to cool. If it’s not sweet enough, add more sugar and flavor it with vanilla. Once this mixture has cooled, spread it on the dough, which should have risen by this time. Pick up one corner and roll it up into a long roll, like a jelly roll, place it in a greased pan, and let it rise for an hour. Then, spread butter on top and bake it slowly until it’s nice and brown, ensuring it bakes through thoroughly. When it’s cool, cut it into slices, only as many as you’re going to use at once.

Take coffee cake dough. Let the dough rise again for an hour, then spread it with a poppy seed mixture. After cutting it into squares, fold the squares into triangles and pinch the edges together. Arrange them in well-buttered pans, about two inches apart, and let them rise again, with poppy seed filling spread on top. Take half a pound of poppy seeds that have been soaked in milk and then ground, add a quarter of a pound of sugar and the yolks of three eggs. Stir everything together in one direction until it's quite thick, then mix in the beaten egg whites. To this, add two ounces of sifted flour and a quarter of a pound of melted butter. Fill the tartlets and bake. The poppy seed filling used in Mohn Roley Poley can also be used in the Mohn Wachtel if desired.

Line a deep pie pan with a thin layer of kuchen dough, let it rise for about half an hour, then fill it with the poppy seed filling just like the one used in Mohn Wachtel. Fill the pie pans and bake.

Roll out the coffee cake dough until it's quite thin, then spread melted butter over it (using a brush works best). Let it rise for a little while, then generously sprinkle with one cup of sugar. Add half a pound of ground poppy seeds that have been moistened with half a cup of water. Cut the dough into strips about an inch wide and four inches long; roll them up and place them in a well-buttered pan to rise, making sure to leave enough space between each piece, and brush them with butter. Start baking in a moderate oven, then increase the heat; bake slowly.

Take one and a half cups of flour, a pinch of salt sifted into a deep bowl, one cup of lukewarm milk, and three-quarters of a cake of compressed yeast dissolved in a little warm water and sugar. Mix into a dough, cover with a towel, and set in a warm place to rise. Once risen, take half a cup of butter, one cup of sugar, and a little salt, and cream them together. Add two well-beaten eggs, stir everything well, and incorporate the risen dough, one teaspoon of salt, gradually mixing in five cups of sifted flour and the grated peel of a lemon. Mix the dough until it blisters and leaves the sides of the bowl clean. Allow the dough to rise slowly for about two hours (all yeast dough benefits from slow rising). Prepare a large baking board, flour it well, and roll out the dough until it's as thin as double-thickness cardboard. Once rolled out, cut with a round cutter the size of a tumbler. After cutting out all the dough, beat an egg. Brush the beaten egg on the edges of each cake (do only a few at a time to prevent them from drying out). Then put half a teaspoon of marmalade, jam, or jelly onto the cake. Place another cake on top of one that's already spread, using a cutter that’s slightly smaller than the first one. This helps them stick together and keeps the preserves from leaking during cooking. Set them aside on a floured board or pan about two inches apart. Brush the top of each cake with melted butter and let them rise for one to two hours. When ready to fry, heat at least two pounds of rendered butter or any good vegetable oil in a deep iron kettle. Test the butter with a small piece of dough. If it rises immediately, add the doughnuts. When adding them, place the side that was up on the board down in the hot butter. Don’t crowd them in the kettle, as they need space to rise and spread. Cover with a lid. After a few seconds, uncover. If they're light brown, turn them over without covering again. When they're done, they’ll have a white stripe around the center. Remove them with a slotted skimmer, place them on a large plate, and sprinkle with powdered sugar. If the butter gets too hot, take it off the heat for a minute. These are best enjoyed fresh.

The doughnuts can be baked in a moderately hot oven, and when they're halfway done, glaze them with sugar and egg white.

Take half an ounce of yeast and mix it with a bit of lukewarm scalded milk, half a cup of flour, and set it aside in a warm spot to rise. Let two cups of scalded milk cool to lukewarm. Add one pound of flour (four cups of sifted flour) to the risen sponge, then mix in the two cups of milk thoroughly, cover with a cloth, and set aside in a warm place to rise again. Take one pound of sweet pot cheese, a pinch of salt, three egg yolks, the zest of one lemon, half a cup of light-colored raisins, and sugar to taste; mix everything well and then add the beaten egg whites, mixing thoroughly. Once the dough has risen well, place it on a pastry board, roll it out, and spread melted butter on it. Fold the edges over to the middle, then fold the top and bottom over as well, roll it out again, and spread it with butter. Fold all sides in once more, roll it out again, spread with butter, and repeat the folding. Roll it out to a half-inch thickness, cut it into three-inch squares, place a tablespoon of the cheese mixture in the center of each square, fold over opposite corners, brush egg white over the top of each pocket, let it rise for fifteen minutes to half an hour, and bake in a hot oven; once they are well risen, reduce the heat and bake until golden brown. This recipe will yield about thirty cakes. The dough above can be used with the following filling:

Boil and pit half a pound of prunes, mash them into a pulp, sweeten it, add the grated peel of a lemon, some cinnamon, and so on, then put one teaspoon of this mixture into each square. Gather the corners, secure them tightly, pinch along all the edges, and place them in a buttered pan. Let them rise for half an hour before baking. Brush them with melted butter, and bake until they're a nice brown.

Make the dough just like you would for Berlin-style donuts. Once it has risen well, roll it out on a floured surface to about half an inch thick, then cut it into triangles. Place the triangles on floured plates or boards to rise again. When they have risen nicely, drop them into a deep pot of boiling butter and use a spoon to baste them with the butter until they turn brown. Remove them using a slotted spoon and sprinkle with powdered sugar.

Into a large bowl, sift one pound of all-purpose flour. Create a well in the center and pour in one yeast cake dissolved in a little milk. Let it sit until the milk and yeast have bubbled up a bit. Mix in the surrounding flour along with three beaten eggs, a quarter pound of butter, six ounces of sugar, a pinch of salt, and two cups of lukewarm milk. Knead everything into a smooth dough.

Roll this out gently on a well-floured surface, brush it with a feather dipped in melted butter, and generously sprinkle it with chopped almonds, sultanas, and currants. Next, fold over about three fingers' width of the dough. Brush the top of the fold with melted butter and sprinkle with mixed fruit and almonds. Fold it over again and repeat this process until the entire dough is layered in a way that resembles a flattened roley poley pudding. Brush the top thoroughly with another feather dipped in beaten egg and cut the whole thing into thick slices or fingers. Let them rest for half an hour and then bake for an hour in a moderately slow oven.

This German coffee cake is made by mixing one beaten egg, half a cup of sugar, and a generous tablespoon of butter into a pint of bread dough. The mixture is rolled out, put in a shallow pan, allowed to rise again until it's really light, sprinkled with finely chopped nuts, dusted with sugar and cinnamon, and baked in a hot oven.

Make kuchen dough. Add a little cinnamon and mace, and one teaspoon of finely crushed anise seed, or adjust the flavor to your preference. Let it rise until very fluffy, then take it out onto a cutting board and roll it out to about half an inch thick. Cut into three-inch rounds and place them on a well-buttered pan, pressing down the center of each to create a raised edge around the sides. Once they have risen well, brush the tops with stiffly beaten egg whites and sprinkle with granulated sugar.

Scald half a cup of milk and when it's lukewarm, add one cake of compressed yeast. Mix in a quarter cup of sugar, a quarter cup of melted butter, half a teaspoon of salt, and three beaten eggs, along with half a teaspoon of powdered anise and enough flour to work with. Let the mixture rise until it’s light. Shape it into oblong rolls about the length of your middle finger and arrange them in a buttered pan in parallel rows, two inches apart. Let them rise again and bake for twenty minutes. Once cooled, slice into half-inch pieces and brown evenly in the oven.

Cream ½ cup of butter, then add 5 egg yolks, 2 tablespoons of sugar, the grated rind of a lemon, 1 cup of thick sour cream, and 1 ounce (or 2 cakes) of yeast dissolved with a little sugar in 2 tablespoons of lukewarm milk. Mix everything together and add 3 cups of flour; stir and drop from the end of a teaspoon onto well-greased pans. Allow to rise until light in a warm place. Put a raisin or cherry on top of each cake, brush with beaten egg white, sprinkle with sugar, and bake for 10 minutes in a hot oven.

Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to make it rollable. Dust the surface, roll it out to about a quarter-inch thick, spread a thin layer of butter on top, fold the dough over, roll it out again, and repeat this process three or four times, using a total of three-quarters of a pound of brick butter. Then, place the dough in a bowl, cover it, and let it chill in the fridge to firm up. After that, roll it as thin as you can, sprinkle with one cup of chopped almonds, sugar, and cinnamon, and cut into seven-inch strips. Roll each strip into a coil, cut into squares, and top with chopped almonds, sugar, and cinnamon. Bake in a hot oven.

Dissolve one ounce of yeast in half a cup of lukewarm milk, a pinch of salt, and one tablespoon of sugar. Set it aside in a warm place to rise. Sift one pound of flour into a deep bowl and make a dough using one cup of lukewarm milk and the yeast. Set it aside until you prepare the following: Cream together a quarter of a pound of butter and four ounces of sugar, then add the yolks of three eggs and one whole egg. Mix this into the dough and combine well. Let it rise for about an hour, then roll it out on a well-floured surface, just like you would for cookies, and let it rise again for at least thirty minutes. Spread it with beaten egg whites, raisins, almonds, and citron. Cut the dough into triangles and pinch the edges together. Place them in well-buttered pans about two inches apart and let them rise again. Then spread with stiffly beaten egg whites and top each one with a few crushed almonds. Bake until light yellow.

Roll out the coffee cake dough until it's thin and let it rise for half an hour. Brush it with melted butter and prepare a filling with the following ingredients: Grate some lebkuchen or plain gingerbread; add half a cup of almonds or nuts, one cup of seeded raisins, and one cup of cleaned currants. Spread these evenly over the dough along with some brown sugar and a bit of syrup. Add some cinnamon for flavor and roll it up. Spread with butter and let it rise for an hour. Bake until golden brown.

Make the dough just like you would for Wiener Kipfel. Roll it out fairly thin on a well-floured surface and let it rise. Cut it into triangles (before cutting, spread melted butter on it). Combine one cup of chopped fresh walnuts with one cup of brown sugar, the juice of a lemon, or grind the nuts; add cream to form a paste, sugar to taste, and flavor with vanilla, then fill the triangles with this mixture. Bring the three corners together and pinch them tightly. Place them in well-buttered pans and allow them to rise again, then spread or brush each one with melted butter. Bake until lightly browned.

Take coffee cake dough and mix in a quarter cup of washed currants. Let it rise in a warm spot, then turn it out onto a floured surface. Divide it into three or four equal parts, roll each part into a long strand, and braid the strands together to make one large braid. Shape the braid into a circle in a greased baking pan or twist it into a figure eight, like a pretzel. Allow it to rise again in a warm place and bake in a moderate oven for half an hour or until it’s completely done. Brush it with beaten eggs and sugar, then sprinkle some chopped almonds on top. Put it back in the oven to brown slightly.

Sift two pounds of flour into a bowl and mix in one cake of compressed yeast, one teaspoon of salt, one pint of lukewarm milk, and one tablespoon of sugar. Once this has risen, add half a pound of softened butter, a quarter pound of seeded raisins, a quarter pound of sugar, the yolks of four eggs, four ounces of powdered almonds, and the grated peel of a lemon. Mix everything well, using your hands to beat it rather than kneading. Let the dough rise for at least three hours, then roll it out, push down the center, and fold it over itself. Shape it into one or two long loaves, tapering at the ends. Brush the top with melted butter, let it rise again, and bake for about 45 minutes in a moderate oven.

After greasing the pan with butter, roll out a piece of dough thinly, place it in the pan, and press the edges to create a rim all around. Let it rise for about ten minutes. Peel five large apples, remove the cores, and cut them into quarters, dipping each piece in melted butter before arranging them on the cake. Generously sprinkle with sugar (brown sugar is better than white for this) and cinnamon. Make sure to use tart apples. Leave the cake in the pan and cut it into pieces as you plan to serve. If it sticks to the pan, place the pan on the hot stove for a minute, and the cake will come out.

Take one and a half cups of cheese and smooth it out using a silver or wooden spoon through a colander or sieve. Then, cream a piece of sweet butter the size of an egg, gradually add half a cup of sugar, the yolks of three eggs, a pinch of salt, the grated peel of a lemon, half a cup of cleaned currants, and a little citron chopped very finely. Line two pie plates with some kuchen dough or pie dough (See "Coffee Cakes (Kuchen)"), roll it out quite thin, butter the pie plates generously, and let the dough rise in them for at least fifteen minutes before adding the cheese mixture. It needs to be baked immediately after the cheese is added. Just before pouring the cheese into the plates, whip the egg whites until they are very stiff and fold them into the cheese mixture.

Line a well-buttered cake pan with a thin layer of cake dough. Pit two pounds of cherries and place them on a sieve with a dish underneath to catch the juice. Sprinkle sugar over the cherries and bake. Meanwhile, beat four eggs with a cup of sugar until light, then add the cherry juice. Pull the cake out to the oven door, pour this mixture on top, and bake.

Grease your cake pans well with quality clarified butter, then line them with a rich coffee cake dough that’s been rolled out very thin and left in a warm place to rise. Next, peel and quarter enough peaches to cover the dough. Arrange the peaches in rows, sweeten them, and place in the oven to bake. Quickly make a meringue and pour it over the cakes, then bake until it's a light brown.

Line a greased biscuit pan with some of the coffee cake dough. Roll the dough thin and let it rise up on the sides of the pan, then set aside to rise. Once it has risen, cut the prunes in half (make sure they're fresh, not dried), and arrange them in rows closely together all over the bottom of the pan, leaving no gaps between the prunes. Sprinkle a generous amount of sugar over them, lightly dust with cinnamon, and place small pieces of fresh butter all over the top. Bake until fully cooked in a moderately hot oven.

Line one or two pie plates with a thin layer of pastry dough and let it rise again in the well-greased pans. Boil some prunes until they're very soft, remove the pits, mash them until they’re mushy, sweeten to taste, add cinnamon and the grated peel or juice of a lemon, then fill the lined pie plates and bake right away. Serve with sweetened and flavored whipped cream.

Line your cake pans, which should be long and narrow, with a rich cake dough after greasing them well. Make a paste using one cup of milk, one tablespoon of butter, and one teaspoon of cornstarch mixed with cold milk. Boil until thick, sweeten it, and flavor with vanilla. Spread this on top of the cake dough, then generously sprinkle with huckleberries that have been carefully picked, sugared, and topped with ground cinnamon. Bake in a hot oven.

Clean, pick, and wash two cups of huckleberries, then drain them. Beat the yolk of one egg with two tablespoons of sugar until it's light, then add one tablespoon of milk and the drained berries. Line a pie plate with rich pastry or cookie dough, pour the berry mixture into it, then bake in the oven until light brown. Remove from the oven, spread with a meringue made from the egg white beaten stiff, with two tablespoons of sugar added. Brown nicely. The egg white can be beaten together with the yolk and sugar, if you prefer.

Put eight ounces of baking soda, one ounce of cream of tartar, and one package of high-quality cornstarch together and sift them thoroughly five times. Store in tightly sealed glass jars or tin boxes.

Batter is a blend of flour and enough liquid to make it thin enough to mix easily.

Pour-batter needs one part liquid to one part flour.

Drop-batter needs one part liquid for every two parts flour.

To make a batter, sift the flour before measuring. Spoon the flour into the measuring cup without pressing or shaking it down. Mix and sift the dry ingredients together. Measure the dry ingredients first, then the liquid ingredients. The shortening can be rubbed or chopped in while cold, or creamed; alternatively, it can be melted and then added to the dry ingredients or added after the liquid. Use two teaspoons of baking powder for every cup of flour. If you're using eggs, you’ll need less baking powder.

When using sour milk, take one level teaspoon of baking soda for every pint of milk; when using molasses, take one teaspoon of baking soda or baking powder for each cup of molasses.

Mix the dry ingredients in one bowl and the wet ingredients in another. Quickly combine them, handle the mixture as little as possible, and place it directly in the oven.

The oven for baking biscuits should be hot enough to brown a teaspoon of flour in one minute.

Mix and sift together one cup each of rye flour, graham flour, and cornmeal, along with one teaspoon of salt. Dissolve one teaspoon of baking soda in one cup of molasses. Gradually add this mixture to the flour along with two cups of sour milk. Grease one-pound baking powder cans, fill them with the dough, and boil for two and a half hours, making sure the water stays three-quarters of the way up the sides of the cans. Turn the dough out onto baking sheets and place in the oven for fifteen minutes to brown.

To be eaten warm, any leftovers can be steamed or toasted again.

Mix and sift one cup of cornmeal, one cup of flour, two tablespoons of sugar, half a teaspoon of salt, and three teaspoons of baking powder. Melt one tablespoon of butter and add it to one egg; mix milk and the egg and beat this into the dry ingredients. Pour this mixture into well-greased tins and bake in a hot oven for half an hour. Cut into squares and serve hot. You can bake in gem tins if you prefer.

Sift four teaspoons of baking soda and two teaspoons of salt with four cups of all-purpose flour, then add four cups of bran flour and mix well. Stir in one cup of molasses and four cups of sweet milk. You can include chopped nuts or raisins, or both, based on your preference. This recipe will yield three or four flat loaves. Pour the mixture into greased pans (4.5 by 9 inches) and bake for one hour in a moderate oven.

Mix one cup of flour and two cups of cornmeal, one heaping teaspoon of baking soda, and half a cup of sugar. Add two eggs beaten with one and a half cups of buttermilk, half a cup of molasses, and half a cup of melted shortening. Beat all the ingredients as quickly as possible for one minute. Pour the batter into a warm, well-buttered pan and bake promptly and steadily for thirty minutes. The batter should be as soft as gingerbread dough. Serve hot.

Sift two cups of flour, one teaspoon of baking soda, half a teaspoon of salt, and two teaspoons of ginger. Melt three-quarters of a cup of grated cheese in half a cup of hot water, then add half a cup of molasses and mix well. Gradually add the flour and seasonings, beating thoroughly. Bake in muffin rings for fifteen minutes and serve warm.

To one cup of molasses, add one cup of milk, either sour or sweet. Dissolve one teaspoon of baking soda in the milk. Then, add one tablespoon of butter, one or two eggs, one teaspoon of ginger, and one teaspoon of ground cinnamon. Mix in enough sifted flour to create a light batter. Bake in a shallow pan.

Mix 2.5 cups of flour, 4 teaspoons of baking powder, 0.5 teaspoon of salt, 0.5 cup of sugar, and 0.5 cup of chopped walnuts. Add 1 beaten egg and 1 cup of milk, and let this mixture sit for about 20 minutes in a well-greased bread pan before putting it in a moderate oven to bake. Bake for about an hour. It tastes better the day after it's made.

Sift two cups of flour with half a teaspoon of salt, four teaspoons of baking powder, and four tablespoons of butter; cut the butter in with two knives and mix with half to two-thirds cup of water or milk. Stir this in quickly with a knife, and when well mixed, place it on a well-floured surface and roll it out to about one inch thick. Work quickly, cut with a biscuit cutter or the cover of a half-pound baking powder can; place on a greased pan and bake quickly in a well-heated oven for twelve to fifteen minutes.

Butter substitutes can be used instead of butter.

Add enough more milk or water to the ingredients for baking-powder biscuits to make a thick drop batter, about two tablespoons; mix as directed for biscuits, then drop by spoonfuls an inch apart onto a greased baking sheet or into greased small gem pans.

The more crust there is, the tastier these biscuits become. The mixture shouldn't be so soft that it spreads. Bake in a hot oven for ten to twelve minutes.

Mix and sift 2 cups of flour, ½ teaspoon of salt, and ½ teaspoon of baking soda; cut in 1 tablespoon of butter, then stir in enough sour milk with a knife to make a soft dough. Roll out to ½ inch thick; cut into small rounds and bake in a hot oven for about 20 minutes.

Light the burners of the gas oven before you start mixing the muffins and work quickly. In a mixing bowl, combine one well-beaten egg, two tablespoons of butter, one tablespoon of sugar, half a teaspoon of salt, just under one cup of milk, and two teaspoons of baking powder that have been sifted with enough flour to create a batter that will "ribbon" off the spoon. Beat the batter continuously for five minutes, then stir in one tablespoon of melted butter and bake in muffin pans in a hot oven. These muffins will bake in ten minutes if the pans are only filled halfway.

Sift half a cup of white flour with one teaspoon of baking soda; mix three tablespoons of molasses with one tablespoon of butter, add two cups of bran, one and a half cups of sweet milk, then add the flour and half a teaspoon of salt, and stir everything together; you can add half a cup of chopped dates or raisins if you like. Bake in muffin pans in a moderate oven for thirty minutes.

CORN MUFFINS, No. 1

Beat the yolks and whites of two eggs separately. Then, add two cups of flour—one full cup of white flour and three-quarters of a cup of cornmeal. Sift this mixture three times. Add two teaspoons of baking powder and a pinch of salt to the flour. Mix the prepared flour with a little boiling water and then add the eggs; you can also add a bit of sugar if you want. Next, pour in enough lukewarm milk to create a batter, and then pour it into your pans; if you're making cornbread, use a regular pan (thin). Bake in a hot oven. This recipe makes a dozen muffins. Make sure to butter your pan well, whether you're using a regular pan or small gem pans, and heat the pan a little while doing so.

CORN MUFFINS, No. 2

Mix one cup of all-purpose flour, half a cup of cornmeal, one tablespoon of sugar, half a teaspoon of salt, and half a teaspoon of baking soda. Add one beaten egg mixed with one cup of sour milk and one tablespoon of melted butter. Stir well and bake in greased pans.

Mix one cup of Graham flour, one cup of wheat flour, half a teaspoon of salt, and two teaspoons of baking powder. Add one tablespoon of melted butter that has been creamed with half a cup of sugar and one well-beaten egg. Moisten the mixture with one and a half cups of milk. Mix everything well and bake in muffin tins in a moderately hot oven for half an hour.

Mix two cups of flour, half a teaspoon of salt, three teaspoons of baking powder, and two tablespoons of sugar, and sift these ingredients twice. Rub in one tablespoon of butter. Separate one egg. Beat the yolk and add it to one cup of milk and one teaspoon of molasses. Mix with the dry ingredients and stir until smooth. Fold in the beaten egg white and pour into hot, well-greased muffin tins. Bake for fifteen to twenty minutes in a hot oven.

Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon of salt, one tablespoon of sugar, two teaspoons of baking powder, enough flour to create a thick batter, and finally, one tablespoon of melted butter. Bake in muffin tins.

Sift 1.5 cups of rye flour with 0.5 teaspoon of salt and 1 teaspoon of baking soda; add 0.5 cup of molasses and 1 beaten egg, or 0.5 cup of water if you skip the egg, 0.25 cup of chopped raisins, and 4 tablespoons of melted shortening or butter, or any good butter substitute. Bake in muffin pans in a fairly hot oven for 25 minutes. Fill the pans three-quarters full.

Beat the yolks of two eggs, add one cup of milk; then one and a half cups of gluten flour, two teaspoons of baking powder; mix well, fold in the beaten egg whites, and bake in hot buttered gem pans for about twenty minutes.

Mix 1/2 cup of molasses, 1/2 cup of sugar, and 1 tablespoon of butter, then warm it slightly; beat it well and stir for at least 10 minutes. Add these spices: 1/2 teaspoon each of ginger and cinnamon; then gradually mix in 1/2 cup of milk and 2 1/2 cups of sifted flour that has had 2 teaspoons of baking powder sifted into it. You can also add 1/4 cup of currants or seeded raisins. Bake in well-greased gem pans and enjoy warm for tea or lunch.

Mix together two cups of milk and finely sifted flour, the yolks of three fresh eggs, and a teaspoon of salt until smooth. Generously butter the inside of six to eight deep earthen popover cups and place them in a hot oven. While the cups heat up, beat the whites of the three eggs until frothy and quickly stir them into the batter. Open the oven door, pull the pan forward, and pour the batter into the hot buttered cups, filling them to the brim. Push the pan back, close the oven door, and bake the popovers until they rise nicely and are golden brown at the edges where they touch the cups. Serve them hot, lightly folded in a napkin.

Mix 1.5 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt; then slowly add 1.75 cups of milk. Next, add one well-beaten egg and 2 tablespoons of melted butter. Drop spoonfuls onto a hot, buttered waffle iron, putting 1 tablespoon in each section. Bake and flip, browning both sides carefully; remove from the iron, stack them on top of each other, and serve immediately.

Mix two cups of flour, one teaspoon of baking powder, and half a teaspoon of salt, then sift these ingredients together. Add the beaten yolks of three eggs mixed with one and a quarter cups of milk. Next, add one tablespoon of melted butter and gently fold in the egg whites. Bake and serve as instructed in the One-Egg Waffles section.

Mix 2.5 tablespoons of melted butter, 1 cup of granulated sugar, 2 eggs, 1 cup of milk, and half a grated nutmeg. Gradually add enough sifted flour to create a batter that’s as thick as biscuit dough; mix in 2 teaspoons of baking powder and 1 teaspoon of salt with the sifted flour. Flour your workspace well, roll the dough out to about half an inch thick, and cut it into pieces that are 3 inches long and 1 inch wide. Make a slit about an inch long in the center of each strip and pull one end through this slit. Fry quickly in hot Crisco. Sprinkle powdered sugar on top of each doughnut.

French doughnuts are much lighter than regular ones and are easy to make. Take 1/2 pint of water, 1/2 pint of milk, 6 ounces of butter, 1/2 pound of flour, and 6 eggs. Heat the butter, milk, and water, and when it boils, remove it from the heat and stir in the flour with a wooden spoon. Once well mixed, add the eggs one at a time, whipping each in separately until you have a thick batter. Now pour your dough into a pastry bag. This is just a regular cheesecloth bag with a small tin funnel at one corner that has a fluted or fancy edge. (You can find these little tins in any tinware store.) It should be quite small, no more than two inches tall, so the dough can be easily squeezed through it. Pipe the batter onto buttered paper in ring shapes. Fry in hot oil or butter substitute. Dust with powdered sugar.

Cream two tablespoons of butter with half a cup of sugar, then beat in two whole eggs, one at a time. Mix well, then add half a cup of milk, two teaspoons of baking powder, and enough flour to make a soft batter that you can roll out. (Start with three cups of flour and add more as needed.) Finally, stir in half a teaspoon of cinnamon. Roll the dough to half an inch thick, cut it into strips one inch wide and three inches long, and fry in hot Crisco.

Mix two cups of flour, four teaspoons of baking powder, half a teaspoon of salt, and one tablespoon of sugar; work in a quarter cup of butter with your fingertips, then gradually add three-quarters of a cup of milk. Toss the mixture onto a floured surface and divide it into two parts. Pat it out, roll it out, and bake for twelve minutes in a hot oven in layer cake pans. Split and spread with butter. Clean, hull, and drain the berries. Sweeten one to one and a half boxes of strawberries to taste. Crush them slightly and layer them between and on top of the shortcake. Use one to one and a half boxes of berries for each shortcake. Serve with cream, either plain or whipped.

Strawberries make the best shortcake, but other berries and sliced peaches are great too.

The instructions for making the dough for Cinnamon Buns can also be used for the bottom crust of fruit pies like apple, plum, huckleberry, and peach.

Enough for two pies. You can use drippings and water instead of butter and milk, respectively.

Sift together one pint of flour, one tablespoon of sugar, half a teaspoon of salt, and two teaspoons of baking powder. Mix in two tablespoons of butter, then add milk to form a soft dough. Roll it out to half an inch thick, spread with soft butter, granulated sugar, and powdered cinnamon. Roll it up like a jelly roll, cut into one-inch slices, place them close together in a greased pan, and bake in a hot oven.

Sift together two cups of flour, two teaspoons of baking powder, half a teaspoon of salt, and one tablespoon of sugar. Mix in two tablespoons of butter. Combine with milk to form a soft dough; roll it out to half an inch thick. Spread a generous amount of softened butter on top, then sprinkle with one teaspoon of flour, four tablespoons of granulated sugar, and one teaspoon of cinnamon. Add half a cup each of seeded and chopped raisins, chopped citron, and cleaned currants. Roll it up, cut it into one-inch slices, place them one inch apart on greased baking sheets, and bake in a hot oven.

*Pancakes, fritters, etc.*

Dissolve one cake of compressed yeast and two teaspoons of brown sugar in two cups of lukewarm water and one cup of scalded and cooled milk; gradually add two cups of buckwheat flour and one cup of sifted white flour, along with one and a half teaspoons of salt. Beat until smooth; cover and set aside in a warm, draft-free place to rise for about an hour. When it's airy, stir well and cook on a hot griddle. If you want it for overnight, use only a quarter cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

German Pancakes, No. 1

Beat two eggs thoroughly without separating the yolks and whites; add half a teaspoon of salt, sift in two and a half tablespoons of flour, and gradually mix in one cup of milk at first, then beat the whole mixture well. Melt one tablespoon of butter in a large frying pan, pour in the mixture, and cook slowly until the bottom is browned. Grease the bottom of a large pie plate, transfer the pancake onto the plate; add the other tablespoon of butter to the frying pan; when it's hot, flip the uncooked side of the pancake down and brown it. Serve immediately with sugar and lemon slices or any preferred preserves or syrup. This pancake can also be served rolled up like a jelly roll.

German Pancakes, No. 2

Beat two eggs until they're very light, then add half a cup of flour and half a teaspoon of salt, and beat again. Gradually add one cup of milk while beating thoroughly. Heat a good amount of butter in a frying pan and pour all the batter into the pan at once. Place it on a hot stove for one minute, then move it to a hot oven. The edges will rise in a few minutes, then reduce the heat and cook more slowly until it's light, crisp, and brown, about seven minutes. Remove it, carefully slide it onto a hot plate, sprinkle generously with powdered sugar, and serve it with six lemon slices.

German Pancakes, No. 3

Beat the yolks of four eggs until they're really light, then add half a cup of milk and stir in three-quarters of a cup of sifted flour, an eighth of a teaspoon of baking powder, a pinch of salt, and finally, just before frying, fold in the stiffly beaten egg whites and mix everything together well. Heat an iron skillet with a tight-fitting lid over the fire; melt two tablespoons of rendered butter in it until it's very hot. Pour in enough batter to cover the bottom of the skillet, cover it immediately, and when the pancake is brown on one side, remove the lid and let it brown on the other side. Use a slotted spoon to lift it out, place it on a plate, and sprinkle with powdered sugar and a bit of lemon juice. Serve right away. Pancakes should only be made and fried when you’re ready to eat them, as they fall if they sit too long.

Soak stale bread in sour milk overnight, mash the bread well in the morning, and add half a teaspoon of salt, two eggs, two teaspoons of baking soda dissolved in hot water, and thicken with finely sifted flour.

Boil one pint of milk, three tablespoons of rice, and two tablespoons of granulated sugar in a double boiler. It will take about fifty to sixty minutes for the rice to cook completely and the mixture to thicken. Remove it from the heat, and once it cools slightly, add one tablespoon of vanilla and the yolk of an egg that has been smoothly mixed with one tablespoon of flour. Mix everything together well, then drop spoonfuls of the mixture onto a hot, buttered griddle. Let the cakes brown on one side, then flip them over and brown on the other side.

Half a loaf of bread, soaked and pressed, two eggs; half a cup of sugar, a fourth cup of raisins, a tablespoon of cinnamon, and a fourth cup of finely chopped almonds. Beat the egg whites until frothy and add them last. Drop by tablespoonfuls and fry. Serve with stewed fruit. You can use pieces of stale bread. Soak them in warm water. Squeeze the water out of the bread thoroughly and prepare as directed.

Peel six large potatoes and soak them in cold water for several hours. Grate the potatoes, drain them, and for every pint, use two eggs, about one tablespoon of flour, half a teaspoon of salt, and a little pepper. You can add a bit of onion juice if you want. Beat the eggs well and mix them with the other ingredients. Drop spoonfuls onto a hot greased skillet to make small cakes. Flip them and brown both sides. Serve with applesauce.

When eggs are really expensive, cakes can be made with just one egg. If needed for a meat meal, pancakes can be fried in drippings; the edges will be much crispier than when fried in butter, which burns so easily.

Made just like pancakes, but baked in the oven in a long cake pan with plenty of butter or drippings underneath and on top.

Mash fine and dissolve one level teaspoon of baking soda in three cups of sour milk; beat one egg well; then add a little salt and half a cup of flour; stir in the milk to create a smooth batter, then mix in one tablespoon of syrup. Cook on a hot griddle.

Stir three egg yolks with half a teaspoon of salt and a quarter cup of flour until smooth; gradually add one cup of cold milk, then fold in the beaten egg whites. Heat a pan, add two tablespoons of butter, and when it's hot, pour in the pancake batter; let it cook slowly and evenly on one side, then finish baking in the oven.

With a fork, beat one egg and half a teaspoon of salt, then add one cup of water and one cup of sifted flour, mixing until smooth. Lightly grease a frying pan with butter or oil, pour in two tablespoons of the batter, and tilt the pan to let the batter spread evenly. Cook over low heat on one side only, then transfer the semi-cooked cakes to a clean cloth with the uncooked side facing up; let them cool. Prepare a filling like for cheese kreplich using half a pound of pot cheese, a chunk of butter the size of an egg, one egg, a pinch of salt, a bit of cinnamon and sugar to taste, and the grated peel of a lemon. Spread this mixture on the cooled dough, fold it over, and tuck the edges in tightly. Next, sprinkle with powdered sugar and cinnamon, and fry in plenty of oil or butter. These blintzes are served hot.

These little pancakes can be filled with the fruit filling in the recipe below, or with a poppy seed filling made by using one cup of seeds and adding one cup of sugar, moistening it with half a cup of water. The dough recipe provided makes only six blintzes, so if you need more, just double or triple the quantities listed to get the desired amount.

For Purim, fold blintzes into triangles. Fry as instructed.

Make the dough as instructed for cheese blintzes. The filling can be made with seasoned ground meat, fried in hot oil, or it can be made with half a pound of apples, peeled, cored, and minced, combined with one ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of cinnamon, and the juice of half a lemon; mix everything together and bind it with a beaten egg white.

Spread either of these mixtures on the dough, fold over, and tuck the edges in tightly. Fry in plenty of oil or fat.

Sprinkle the ones with the fruit mixture with sugar and cinnamon.
These can be served either hot or cold.

Mix and sift 1 and 1/3 cups of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Gradually add 2/3 cup of milk or water and 1 well-beaten egg. For fruit batter, add a little sugar. For vegetable batter, add pepper and salt.

Stir three eggs until they're really light, then mix in one cup of sweet milk. Next, sift in three cups of sifted flour; beat for ten minutes, then add three teaspoons of baking powder and fry spoonfuls in hot oil. Half of this amount will be enough for three people.

Serve with any sweet sauce.

Choose four sour apples; peel, core, and slice them into small pieces. Mix them into fritter batter and fry in hot oil or fat. Drain on paper towels; sprinkle with powdered sugar and serve.

Soak slices of pineapple in sherry or white wine with a bit of sugar and let them sit for an hour. Drain the slices, dip them in batter, and fry in hot oil. Drain on brown paper and sprinkle with powdered sugar.

Fresh pears, apricots, and peach fritters are made just like pineapple fritters. Bananas are sliced or mashed and mixed into the batter.

Yolks from two eggs beaten with two tablespoons of sugar, mix in the juice of a quarter of a lemon and just enough flour to thicken like a batter; add the beaten egg whites and dip in one slice of orange at a time, lift with a large kitchen spoon and place in the hot oil or butter substitute and fry until golden brown. Sprinkle powdered sugar on top.

Sift three cups of flour into a bowl, pour in two slightly less than full cups of sour milk, and mix thoroughly. Add one teaspoon of salt, the well-beaten yolks of three eggs, and mix well. Then fold in the stiffly beaten egg whites and one level teaspoon of baking soda sifted with one teaspoon of flour. Mix well and fry immediately in very hot butter or a butter substitute. Spoon the grease over them until they are nicely browned. Serve with preserves.

In a deep skillet over the heat, combine one cup of water and one-fourth cup of fresh butter. Once it boils, stir in one cup of sifted flour and keep stirring until the dough pulls away from the sides of the skillet. Remove it from the heat, and once it's cool, add three eggs one at a time, stirring continuously. Add a little salt. Mix everything well, then drop pieces about the size of a walnut into hot butter or Crisco and fry until they’re light brown. Drain them, make a small opening in each, fill with preserves, and sprinkle with sugar; serve immediately.

Cook the vegetables completely; drain them, chop them finely, and add to the batter. Drop into boiling hot oil, drain, and dry on paper.

Grate two cups of corn off the cob. Ears that are too old to eat in the usual way work just fine for this. Mix the corn with one lightly beaten egg, a cup of sweet milk that's had a little bit of soda the size of a pea stirred into it, two teaspoons of melted butter, a pinch of salt, and enough flour to create a thin batter. Mix everything well and fry on a griddle like you would pancakes for breakfast.

Boil one cup of dried peas, strain through a fine sieve, pour into a bowl, add two ounces of butter that’s been creamed, and also some bread soaked in milk. Mix everything into a smooth paste. Add salt, one teaspoon of sugar, one yolk, and one whole egg; also one ounce of blanched and ground almonds. If it’s too thick, add more egg; if it’s too thin, add more bread. Fry until golden brown.

Two cups of cooked squash, half a cup of flour, one teaspoon of baking powder, one egg, and two tablespoons of milk. It’s assumed that the squash has been prepared as a vegetable, seasoned and with a little butter, and what's used here is a cold leftover portion of it. Mix the baking powder with the flour and add it to the squash; pour in the milk and stir everything together. Beat the egg and mix it in. Heat oil in a pan and drop spoonfuls of the mixture into the pan. Once browned on both sides, remove to a warm plate.

Boil one cup of water and a quarter pound of butter. Once it starts boiling, stir in a quarter pound of sifted flour. Keep stirring until it pulls away from the sides of the pot, then remove it from the heat and stir until it’s warm like milk. After that, add four eggs one at a time, stirring until each one is fully incorporated. Add the grated peel of a lemon for flavor. Heat some rendered butter in a pan. When the butter is hot, dip a large spoon in cold water and scoop out pieces of dough about the size of a walnut, then drop them into the hot butter. Test one first to check if the butter is hot enough. Don’t overcrowd the pan; they need space to rise. Pour hot butter over them with a spoon, fry until deep yellow, and sprinkle with powdered sugar.

Sift about one pint of flour into a bowl and make a well in the center; crack in five eggs, add a pinch of salt, one teaspoon of ground cinnamon, and one tablespoon of powdered sugar. Mix this like you would a noodle dough, but not quite as stiff. Roll it out very thin and cut it into long strips with a jagged cutter. Fry until a light yellow. Roll onto a round stick as soon as you take it out of the fat or butter, then sprinkle with sugar and cinnamon or grated lemon peel. Mix both well. Don’t let the butter get too brown; if the heat is too high, take it off for a few minutes.

Sift two cups of flour with three teaspoons of salt, then mix in enough milk to form a soft dough, similar to biscuit dough. Break off small pieces and roll them in your hands to shape them like croquettes.

Now put half a cup of melted butter in a skillet with a lid; when the butter is hot, add the pieces of dough (don’t add too many at once), pour in half a cup of cold water, cover it, and let it cook until the water evaporates and the noodles are browned on one side. Remove the lid and brown the other side.

Make a noodle dough with as many eggs as you like, roll it out a bit thin, and cut it into strips that are four inches long and one inch wide.

Have a skillet half full of boiling hot chicken fat; drop in the strips, a few at a time, baste with the hot grease until brown on both sides. Remove to a platter, sprinkle generously with powdered sugar and cinnamon, and serve.

Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon of sugar, and one egg. Add one tablespoon of cream, one teaspoon of brandy, and enough flour to make a stiff dough. Combine everything with a spoon until the flour is mixed in with the other ingredients, resulting in a dough that's easy to handle. Break the dough into pieces about the size of a walnut; roll each piece out as thin as you can without tearing it (the thinner, the better), and make three lengthwise slashes in the center of each rolled piece of dough.

Heat a large deep skillet about halfway full with hot butter or Crisco, drop in the snowballs—no more than three at a time—brown them quickly on one side, then the other, turning them carefully with a slotted spoon since they break easily. Transfer to a platter, sprinkle with powdered sugar and cinnamon, and add a few drops of lemon juice.

Blend one pound of good light dough with two eggs, six ounces of butter, and add as much flour as needed to make the mixture dry enough. Shape it into a French roll and cut off rather thin slices. Place these slices in front of the fire to rise, then fry them in oil. Let them drain carefully, and when they're nearly cold, dip each one in very thick syrup flavored with lemon essence.

Use only the best ingredients when making cake.

Gather all the ingredients and tools you'll need. If you're greasing pans, do that first; some cakes need greased or buttered parchment paper, so make sure to cut the paper to the right size and butter it.

All measurements are level. See "Measurement of Food Materials".

Use pastry flour. Sift the flour at least twice and measure it after sifting.

Measure or weigh the sugar, butter, milk, and flour. When measuring butter, always pack the cup to ensure you have the right amount. Use the half-pint measuring cup.

If you're going to use fruit, wash and dry it the day before you need it. Dust it with flour right before using, and mix it by hand until each piece is coated so that everything will blend evenly with the dough instead of sinking to the bottom.

A few essential tools for making a good cake are a pair of scales, a wooden spoon, and two wire egg whisks—one for the yolks and the other for the egg whites.

A 10-inch mixing bowl and two smaller bowls.

Two spatulas or leveling knives.

A set of standard-sized aluminum spoons.

For convenience, cakes are divided into two categories: those that contain butter or a butter substitute and those that contain no shortening.

The rules for mixing cakes with butter are:

Break the eggs and drop each one into a small dish or cup. If you're going to use the whites and yolks separately, separate them as you break the eggs and whip them both well before using; beat the yolks until they're light and the whites until they form a stiff peak, so stiff that you can turn the dish upside down and the eggs won't fall out.

Cream the butter in a deep bowl using a wooden spoon, and gradually add the sugar. In the winter, place the bowl over hot water for a few minutes to help the butter cream more easily. Add the yolks or whole eggs one at a time to the creamed butter and sugar. Sift the baking powder with the last cup of flour, then alternately add the flour and milk until both are fully mixed into the batter. Finally, gently fold in the beaten egg whites and bake immediately.

Sponge cakes and cakes that don't have butter and milk must never be stirred; instead, the ingredients should be gently beaten in, making sure to use an upward motion. Separate the egg yolks from the whites and beat the yolks with an egg beater until they become thick and lemon-colored. Then gradually add the sugar while beating constantly. Now beat the egg whites until they are stiff and dry; fold them in. The flour should be added last and gently folded in. Any stirring after the flour is added can make the batter tough. Bake immediately. All sponge cakes and tarts should be baked in ungreased pans.

Make sure the oven is ready; it can wait for the cake better than the other way around.

Light your gas oven five to ten minutes before you need it, and lower the heat as needed when the cake is placed in the oven.

For the coal stove, make sure the oven is at the right temperature and don’t add coal or shake the coals while the cake is baking.

If a piece of soft yellow paper turns golden brown in five minutes, the oven is moderately hot; if it takes four minutes, the oven is hot; if it takes seven minutes, the oven is good for slow baking.

Sponge cakes need a low oven; layer cakes need a hot oven, and loaf cakes with butter need a moderate oven.

Never check your cake until it has been in the oven for ten minutes.

If you put cake in an oven that's too cool, it will rise too much and have a very coarse texture. If the oven is too hot, the top will brown and crust over before it has risen enough. If the cake seems to bake too quickly after it's been put in, loosely cover the top of the pan with a brown paper, and don't open the oven door for at least five minutes; then quickly check the cake and shut the door carefully, or the rush of cold air could make it fall. Placing a small dish of hot water in the oven will also help prevent the cake from burning.

When you think your cake is baked, carefully open the oven door to avoid shaking it, take a straw and poke it through the thickest part of the cake, and if the straw comes out completely clean and dry, your cake is done. Once it's done, take it out and place it somewhere that won’t be affected by drafts, and after ten minutes, turn it out onto a flat plate or board.

Do not place it in the cake box until it's completely cool. Scald the tin cake box each time before putting a new cake in it. Ensure it's airtight. Store it in a cool place, but not in a damp cellar or a refrigerator.

Sponge cake, 45 minutes.
Pound cake, 1 hour.
Fruit cake, 3 to 4 hours, depending on size.
Cookies, 10 to 15 minutes. Keep an eye on them.
Cupcakes, a full 30 minutes.
Layer cakes, 20 minutes.

Cream 1/4 cup of butter with 1/2 cup of sugar, adding the sugar gradually, and then mix in one well-beaten egg. Combine and sift 1 1/2 cups of flour and 2 1/2 teaspoons of baking powder, then add the sifted flour alternately with 1/2 cup of milk to the first mixture; flavor with vanilla or lemon. Bake for 30 minutes in a shallow pan. Spread with chocolate frosting.

Beat 1/4 cup of butter until creamy with 1/4 cup of sugar, then add 1 cup of flour. Mix well, then gradually add 1 beaten egg combined with 1/2 pint of milk. Fill buttered ramekins with the mixture, bake, and once done, stack the cakes with jam spread in between.