BRISKET STEWED WITH ONIONS AND RAISINS.
Jewish Recipes
Stew about five pounds of brisket of beef in sufficient water to
cover, season with allspice, pepper, salt, and nutmeg, and when nearly
done, add four large onions cut in pieces and half a pound of raisins
stoned, let them remain simmering till well done; and just before
serving, stir in a tea-spoonful of brown sugar and a table spoonful of
flour.
Jewish Recipes
VEAL STOCK
Knuckle of Veal
Peppercorns and Vegetables
Total Cost—10d.
The butcher should chop the bones very small. Cut the meat across in several places, lay it in a very clean stock pot, cover well with cold water, and bring to the boil slowly; put in a dessertspoonful of salt, and skim very carefully; draw away from the fire, place it where it will boil steadily, put in 2 dozen white peppercorns, one onion stuck with six cloves, and a fagot of herbs. This is made with a sprig each of parsley, marjoram, and thyme, tied up with a bay or peach leaf; boil steadily for six hours, and strain off.
This is the foundation for the best white soups and sauces; it is also a very nutritious broth for invalids. The meat can be made hot again in about half a pint of the stock and served with parsley butter sauce. A recipe for this is given with the sauces.
Pudding Recipes
POTATO PUDDING. MRS. J. F. McNEAL.
One and one-half pints of mashed potato, one teacup of sugar, one-half
cup of butter, one cup of flour, one quart of milk, four eggs, and
salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.
CHEESE RAMEKINS
Use two rounding tablespoons of grated cheese, a
rounding tablespoon of butter, one-quarter cup of fine breadcrumbs, the
same of milk, and a saltspoon each of mustard and salt, the yolk of one
egg. Cook the crumbs in the milk until soft, add the stiffly beaten
white of the egg. Fill china ramekins two-thirds full and bake five
minutes. Serve immediately.
BANANA AND LEMON JELLY CREAM
Soak one-half box of gelatin in one cup
of cold water. Shave the rind of one lemon, using none of the white, and
steep it with one square inch stick of cinnamon in one pint of boiling
water ten minutes. Add the soaked gelatin, one cup of sugar and
three-fourths of a cup of lemon juice, and when dissolved strain into
shallow dishes. When cold cut it in dice or break it up with a fork, and
put it in a glass dish in layers with spiced bananas. Pour a cold boiled
custard over them and cover with a meringue. Brown the meringue on a
plate and slip it off over the custard.
GUERNSEY CHEESE SOUFFLE
Pin a narrow folded paper thoroughly buttered
on the inside, around six or eight ramequins and butter the ramequins
thoroughly. Melt two tablespoonfuls butter and in it cook two
tablespoonfuls of flour and a quarter teaspoonful each of salt and
paprika. When the mixture looks frothy stir in half a cup of milk and
stir until boiling. Then add four ounces grated cheese and the beaten
yolks of three eggs. Lastly fold in the stiffly whipped whites of three
eggs. Put the mixture into the ramequins letting it come up to the paper
or nearly to the top of the dishes. Set the ramequins on many folds of
paper in a dish, pour in boiling water to half fill, and let bake in a
moderate oven until the mixture is well puffed up and firm to the touch.
Remove the buttered paper, set the ramequins in place and serve at once.
A green vegetable salad seasoned with French dressing and a browned
cracker may accompany the dish.
