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(Pies And Pastry) - (The International Jewish Cook Book)

Pare and core nice large baking apples, fill the holes with some
preserves or jam, roil the apples in sugar and cover with a rich pie
crust and bake. When done, cover with a boiled icing and set back in the
oven, leaving both doors open to let the icing dry.

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Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon
of sugar with one egg. Add one tablespoon of cream, one teaspoon of
brandy and flour to make stiff dough. Work the whole together with a
spoon until the flour is incorporated with the other ingredients and you
have a dough easily handled. Break the dough in pieces about the size of
a walnut; roll each piece out separately just as thin as possible
without tearing (the thinner the better), make three lengthwise slashes
in the centre of each piece of dough after rolling out.
Heat a large deep skillet about half full with boiling hot butter or
Crisco, drop in the snowballs, not more than three at one time, brown
quickly on one side, then on the other, turn carefully with a perforated
skimmer as they are easily broken. Remove to a platter, sprinkle with
powdered sugar and cinnamon and a few drops of lemon juice.

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Three eggs, one scant cup flour, one cup sugar, one and one-half

teaspoonful baking powder, three tablespoonfuls water, two

tablespoonfuls lemon juice, grated rind of one lemon. Beat yolks of

eggs, add sugar, then water, lemon rind and juice, then the whites

beaten stiffly, finally the flour and baking powder, sifted together.

Stir quickly and well. Pour this batter into fifteen little,

well-buttered cups, steam one-half hour, have three tablespoonfuls

powdered sugar on a plate. When snowballs are done, turn out on the

sugar; roll them till covered with sugar. Serve with Strawberry Sauce:

Strawberry Sauce.

One can strawberries, put enough strawberries through a sieve to make

one-half cup. Stir this into whipped cream which has been thoroughly


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