THE INTERNATIONAL JEWISH COOK BOOK
PUBLISHERS' NOTE
PREFACE
REMARKS
RULES FOR KASHERING
CONTENTS
PUBLISHERS' NOTE PREFACE REMARKS RULES FOR KASHERING APPETIZERS SANDWICHES SOUPS GARNISHES AND DUMPLINGS FOR SOUPS FISH SAUCES FOR FISH AND VEGETABLES SAUCES FOR MEATS FRYING ENTRÉES MEATS POULTRY STUFFINGS FOR MEAT AND POULTRY VEGETABLES TIME TABLE FOR COOKING SALADS AND SALAD DRESSINGS FRESH FRUITS AND COMPOTE MEHLSPEISE (FLOUR FOODS) CEREALS EGGS CHEESE BREAD COFFEE CAKES (KUCHEN) MUFFINS AND BISCUITS PANCAKES, FRITTERS, ETC. CAKES ICINGS AND FILLINGS FOR CAKES PIES AND PASTRY COOKIES DESSERTS STEAMED PUDDINGS PUDDING SAUCES FROZEN DESSERTS CANDIES AND SWEETS BEVERAGES CANNED FRUITS JELLIES AND PRESERVES BRANDIED FRUITS CANNED VEGETABLES VEGETABLES PRESERVED IN BRINE PICKLES AND RELISHES PASSOVER DISHES INDEX
APPETIZERS
CANAPÉS
SARDINE CANAPÉS
WHITE CAVIAR
CAVIAR CANAPÉS
ANCHOVY CANAPÉS
ANCHOVY CANAPÉS WITH TOMATOES
CHOPPED ONION AND CHICKEN FAT
BRAIN (APPETIZER)
BLACK OLIVES
IMITATION PATE DE FOI GRAS
CHOPPED HERRING
CHEESE BALLS
EGG APPETIZER
DEVILED EGGS WITH HOT SAUCE
STUFFED YELLOW TOMATOES
A DELICIOUS APPETIZER
CELERY RELISH
SARDELLEN
STUFFED EGGS
NUT AND CHEESE RELISH
GRAPE-FRUIT COCKTAIL
AMBROSIA
PEACH COCKTAIL
RASPBERRY COCKTAIL
PINEAPPLE AND BANANA COCKTAIL
STRAWBERRY COCKTAIL
MUSK MELONS
FILLED LEMONS
RED PEPPER CANAPÉS
SALTED PEANUTS
SALTED ALMONDS
SANDWICHES
ANCHOVY SANDWICHES
CELERY SANDWICHES
FISH SANDWICHES
NUT AND RAISIN SANDWICHES
BROWN BREAD SANDWICHES
CHEESE AND NUT SANDWICHES
LETTUCE SANDWICHES
OLIVE SANDWICHES
SARDINE SANDWICHES
DATE AND FIG SANDWICHES
FIG SANDWICHES
EGG SANDWICHES
CHESTNUT SANDWICHES
SALMON AND BROWN BREAD SANDWICHES
WHITE AND BROWN BREAD SANDWICHES
TOASTED CHEESE SANDWICHES
POACHED EGG SANDWICHES
MUSTARD SARDINE PASTE FOR SANDWICHES
CAVIAR AND SALMON SANDWICHES
RIBBON SANDWICHES
EGG AND OLIVE SANDWICHES
RUSSIAN SANDWICHES
SURPRISE SANDWICHES
CHICKEN SANDWICHES
CHICKEN SANDWICHES WITH MAYONNAISE
DEVILED TONGUE SANDWICHES
MINCED GOOSE SANDWICHES
VEAL SANDWICHES
BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES
SOUPS
SOUP STOCK
WHITE STOCK
BROWN STOCK
BEET SOUP—RUSSIAN STYLE (FLEISCHIG)
BORSHT
SCHALET OR TSCHOLNT (SHABBAS SOUP)
BOUILLON
CONSOMMÉ
CHICKEN BROTH
JULIENNE SOUP
RICE BROTH
MOCK TURTLE SOUP
MUTTON BROTH
MULLIGATAWNY SOUP
FARINA SOUP
GREEN KERN SOUP
NOODLE SOUP
MUSHROOM AND BARLEY SOUP
OXTAIL SOUP
GREEN PEA SOUP
PIGEON SOUP
TURKEY SOUP
OKRA GUMBO SOUP (SOUTHERN)
TCHORBA—TURKISH SOUP
BARLEY SOUP
DRIED PEA SOUP
SOUR SOUP (FOR PURIM)
TOMATO SOUP
VEAL SOUP
VEGETABLE SOUP
HOW TO MAKE CREAM SOUPS
CREAM OF ALMOND SOUP
CREAM OF CELERY SOUP
CREAM OF ASPARAGUS SOUP
CREAM OF CAULIFLOWER SOUP
CREAM OF CORN SOUP
CREAM OF HERRING SOUP (RUSSIAN STYLE)
MILK, OR CREAM SOUP
FISH CHOWDER
MOCK FISH CHOWDER
GLOBE ARTICHOKE OR TURNIP SOUP
SPINACH SOUP
CREAM OF LETTUCE SOUP
CREAM OF TOMATO SOUP
CREAM OF LENTIL SOUP
ONION SOUP
CREAM WINE SOUP
VEGETABLE SOUP (MILCHIG)
BEER SOUP
SOUR MILK SOUP
POTATO SOUP
GREEN PEA PURÉE
LEEK SOUP
RED WINE SOUP
SPLIT PEA SOUP (MILCHIG)
TOMATO SOUP WITH RICE
MILK AND CHEESE SOUP
BLACK BEAN SOUP
BARLEY AND VEGETABLE SOUP
BEER SOUP (PARVE)
BEET SOUP (RUSSIAN STYLE)
CHERRY SOUP
FRUIT SOUP
COLD SOUR SOUP
GARNISHES AND DUMPLINGS FOR SOUPS
NOODLES
PLAETCHEN
KREPLECH OR BUTTERFLIES
FORCE-MEAT FOR KREPLECH
BAKING POWDER DUMPLINGS
CROUTONS
PFÄRVEL OR GRATED EGG FOR SOUP
SPATZEN
EGG CUSTARD
GRATED IRISH POTATO
FARINA DUMPLINGS
BOILED FLOUR BALLS WITH ALMONDS
EINLAUF (EGG DROP)
EGG DUMPLINGS FOR SOUPS
SCHWEM KLOESSE
DUMPLINGS FOR CREAM SOUPS
DROP DUMPLINGS
LIVER KLOESSE (DUMPLINGS)
FRITTER BEANS
SPONGE DUMPLINGS
FISH
TO CLEAN FISH
TO OPEN FISH
TO SKIN FISH
TO BONE FISH
BOILED FISH
BAKED FISH
BROILED FISH
JEWISH METHOD OF FRYING FISH
ANOTHER METHOD OF FRYING FISH
SAUTÉD FISH
LEMON FISH
SWEET SOUR FISH
SWEET AND SOUR FISH
SWEET SOUR FISH WITH WINE
FISH STOCK
PIKE WITH EGG SAUCE
GEFILLTE FISCH
RUSSIAN FISH CAKES
GEFILLTE FISCH WITH EGG SAUCE
FILLED FISH—TURKISH STYLE
FRITADA
HECHT (PICKEREL)
FRESH COD OR STRIPED BASS
AHILADO SAUCE (TURKISH)
BOILED TROUT
FISH PIQUANT
SALMON CUTLETS
PAPRIKA CARP
REDSNAPPER WITH TOMATO SAUCE
BONED SMELTS, SAUTÉD
FISH WITH HORSERADISH SAUCE
FISH WITH SAUERKRAUT
FILLET OF SOLE À LA MOUQUIN
FILLET DE SOLE À LA CREOLE
BAKED BLACK BASS
BAKED FLOUNDERS
BAKED BASS À LA WELLINGTON
BAKED FISH—TURKISH STYLE
SAUCE AGRISTOGA
ZUEMIMO SAUCE
SHAD ROE
BAKED SHAD
SCALLOPED FISH ROE
BAKED MACKEREL
STUFFED HERRING
FISH WITH GARLIC
BAKED CHOPPED HERRING
MARINIRTE (PICKLED) HERRING
SALT HERRING
BROILED SALT MACKEREL
BOILED SALT MACKEREL
MARINIRTE FISH
SOUSED HERRING
SALMON LOAF
CREAM SALMON
PICKLE FOR SALMON
KEDGEREE
SWISS CREAMED FISH
COD FISH BALLS
FINNAN HADDIE
FINNAN HADDIE AND MACARONI
SAUCES FOR FISH AND VEGETABLES
DRAWN BUTTER SAUCE
BEARNAISE SAUCE
CUCUMBER SAUCE
SAUCE HOLLANDAISE
MUSTARD SAUCE
MAÎTRE D'HÔTEL BUTTER
PICKLE SAUCE
SARDELLEN, OR HERRING SAUCE
SAUCE VINAIGRETTE
ANCHOVY SAUCE
SAUCE PIQUANTE
SAUCE TARTARE
WHITE SAUCE (FOR VEGETABLES)
CREAM MUSTARD SAUCE
CURRY SAUCE
SPANISH SAUCE
TOMATO SAUCE
SAUCES FOR MEATS
APPLE SAUCE
BROWN SAUCE
CRANBERRY SAUCE
STEWED CRANBERRIES
SAUCE BORDELAISE
CARAWAY, OR KIMMEL SAUCE
ONION SAUCE
LEMON SAUCE
MINT SAUCE
RAISIN SAUCE
KNOBLAUCH SAUCE (GARLIC)
MAÎTRE D'HÔTEL SAUCE
FRYING
PREPARED BREAD CRUMBS FOR FRYING
FRYING
TO RENDER GOOSE, DUCK OR BEEF FAT
TO MAKE WHITE HARD SOAP
ENTRÉES
CROQUETTES
CROQUETTES OF CALF'S BRAINS
MEAT CROQUETTES
MEAT AND BOILED HOMINY CROQUETTES
SWEETBREAD CROQUETTES
VEAL CROQUETTES
CAULIFLOWER CROQUETTES
EGGPLANT CROQUETTES (ROUMANIAN)
CROQUETTES OF FISH
POTATO CROQUETTES
SWEET POTATO CROQUETTES
PEANUT AND RICE CROQUETTES
CALF'S BRAINS (SOUR)
CALF'S BRAINS FRIED
BRAINS (SWEET AND SOUR)
DEVILED BRAINS
BRAINS WITH EGG SAUCE
JELLIED CHICKEN
PRESSED CHICKEN
HOME-MADE CHICKEN TAMALES
CHICKEN FRICASSEE, WITH NOODLES
SWEETBREAD GLACÉ, SAUCE JARDINIÈRE WITH SPAGHETTI
CHICKEN À LA SWEETBREAD
SWEETBREADS
SWEETBREAD SAUTÉ WITH MUSHROOMS
VEAL SWEETBREADS (FRIED)
CALF'S FEET, PRUNES AND CHESTNUTS
CALF'S FEET, SCHARF
ASPIC (SULZ)
GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)
GANSLEBER PURÉE IN SULZ
GOOSE LIVER
GOOSE LIVER WITH GLACÉD CHESTNUTS
GOOSE LIVER WITH MUSHROOM SAUCE
SPANISH LIVER
STEWED MILT
GEFILLTE MILZ (MILT)
CALF'S LIVER SMOTHERED IN ONIONS
CHICKEN LIVERS
KISCHKES—RUSSIAN STYLE
KISCHKES
HASHED CALF'S LUNG AND HEART
TRIPE À LA CREOLE
TRIPE, FAMILY STYLE
BOILED TONGUE, (SWEET AND SOUR)
FILLED TONGUE
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