MATSO SOUP.
Boil down half a shin of beef, four pounds of gravy beef, and a calf's
foot may be added, if approved, in three or four quarts of water;
season with celery, carrots, turnips, pepper and salt, and a bunch of
sweet herbs; let the whole stew gently for eight hours, then strain
and let it stand to get cold, when the fat must be removed, then
return it to the saucepan to warm up. Ten minutes before serving,
throw in the balls, from which the soup takes its name, and which are
made in the following manner:
Take half a pound of _matso_ flour, two ounces of chopped suet, season
with a little pepper, salt, ginger, and nutmeg; mix with this, four
beaten eggs, and make it into a paste, a small onion shred and browned
in a desert spoonful of oil is sometimes added; the paste should be
made into rather large balls, and care should be taken to make them
very light.
More
-
MARY'S MOLASSES CAKES
She creamed together 1 cup of light brown sugar and 2 tablespoonfuls of butter. Then added 1 cup of New Orleans molasses. The molasses had been allowed to come to a boil, then cooled. She sifted into the mixture 4 cups of flour alternately with 1 cup of s... MARY'S MUFFINS
2 cups of flour. 3 even teaspoonfuls of baking powder. 2 tablespoonfuls of sugar. 1 cup of sweet milk. 2 eggs. 1 tablespoonful of butter. Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar and a pinch of salt; add the 2 yolks of eggs to ... MARY'S POTATO CAKES
1 cup freshly-boiled mashed potatoes. 1 cup scalded sweet milk. 1 cup sugar. Flour about 6 cups. 1 cake Fleischman's yeast. 2 eggs. 1/2 cup butter and lard mixed. 1/2 cup potato water. At 7 o'clock in the morning Mary mixed a sponge consisting of a cup of... MARY'S POTATO SALAD
A bowl of cold, boiled, diced or thinly-sliced potatoes, three hard boiled eggs, also diced, and about half the quantity of celery chopped in half-inch pieces, and a little minced onion, just enough to give a suspicion of its presence. She mixed all toget... MARY'S RECIPE FOR "CORN CAKE"
1 cup of white flour. 1/2 cup cornmeal (yellow granulated cornmeal). 1 cup of sweet milk. 2 teaspoonfuls baking powder. 1 tablespoonful sugar. 1/2 teaspoonful salt. 1 tablespoonful butter. 1 tablespoonful lard. 1 egg. Sift together flour, salt and baking ... MARY'S RECIPE FOR "HOT MILK" SPONGE CAKE
For this cake was used: 2 cups granulated sugar. 4 eggs. 2-1/8 cups flour. 1-1/2 teaspoonfuls of baking powder. 1 cup boiling hot milk. Separate the eggs, place yolks in a bowl, add the sugar and beat until creamy. Add the stiffly beaten whites of eggs al... MARY'S RECIPE FOR CINNAMON BUNS
Early in the morning mix a sponge or batter consisting of 1/2 cup of potato water (water drained from boiled potatoes) and 1/2 cup of lukewarm, scalded milk, one Fleischman's compressed yeast cake, dissolved in the 1/2 cup of lukewarm potato water, 1 teas... MARY'S RECIPE FOR MOLASSES TAFFY
Four tablespoonfuls New Orleans molasses, 9 tablespoonfuls sugar, 3 tablespoonfuls water, 2 teaspoonfuls butter, 1 teaspoonful vanilla. Boil all together until it becomes brittle when a small quantity is dropped in water. Pour the mixture into buttered pa... MARY'S RECIPE FOR ORANGE CAKE
Grate outside rind of 1 orange into a bowl; 1-1/2 cups sugar and 1/2 cup butter and lard, mixed. Cream all together. Add yolks of three eggs, 1 cup of sweet milk, 2-1/2 cups flour, sifted with 2-1/4 teaspoonfuls of baking powder. Lastly, add the stiffly b... MARY'S RECIPE FOR PEACH CREAM
Mary made ice cream when peaches were plentiful; she used 1 quart of sweet cream, sweetened to taste (about 2 cups sugar) and 2 quarts of ripe peaches mashed and sweetened before adding to cream. Freeze in ordinary manner. If peaches were not fine flavore... MARY'S RECIPE FOR PLAIN PUMPKIN PIE
Line a pie-tin, one holding 3 cups of liquid, with rich pastry. For the filling for pie mix together the following: 1 cup of steamed pumpkin, which had been mashed through a colander, 1 egg, beaten separately, 1 tablespoonful of flour, 2-1/2 tablespoonful... MARY'S RECIPE FOR RHUBARB JAM
Skin and cut enough rhubarb in half-inch pieces to weigh three pounds. Add 1/2 cup cold water and 2 pounds of granulated sugar, and the grated yellow rind and juice of 2 large oranges. Cook all together, stirring occasionally to prevent scorching, a half ... MARY'S SALAD DRESSING
One tablespoonful of flour, 1 tablespoonful of mustard, 2 cups of sweet or sour cream, 1 tablespoonful of sugar, 1/2 cup of good sharp vinegar, yolks of four eggs, small teaspoonful of salt. Omit sugar when using the dressing for potato or chicken salad. ... MARYLAND TERRAPINS
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager. One can of salmon, minced very fine; two large Irish potatoes, boiled and mashed; half of a small onion, chopped fine; two raw eggs; salt and black pepper; two tablespoonfuls of Worcestershire... MASHED POTATOES
Old potatoes may be used. Pare as many potatoes as required. Boil in salt water, drain thoroughly when done and mash them in the pot with a potato masher, working in a large tablespoon of butter and enough milk to make them resemble dough, do not allow an... MASHED POTATOES.
Boil till perfectly tender; let them be quite dry, and press them through a cullender, or mash and beat them well with a fork; add a piece of butter, and milk, or cream, and continue beating till they are perfectly smooth; return them to the saucepan to w... MASHED SWEET POTATOES. MRS. W. H. ECKHART.
Pare and boil till done; drain, and mash smooth; add milk or cream, and salt; beat like cake, with a large spoon--the more they are beaten the better they become. Put in a baking dish; smooth with a knife dipped in milk; place a lump of butter in the cen... MATRIMONIES
Sift three cups of flour in a bowl, pour in two scant cups of sour milk, beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of three eggs, mix well, then add the stiffly-beaten whites of the eggs and one level teaspoon of soda sifted wi... MATSO CAKES.
Make a stiff paste with biscuit powder and milk and water; add a little butter, the yolk of an egg, and a little white sugar; cut into pieces, and mould with the hand, and bake in a brisk oven. These cakes should not be too thin. ... MATSO DIET BREAD.
Simmer one pound of white sugar in a quarter of a pint of water, which pour hot upon eight well-beaten eggs; beat till cold, when add one pound of matso flour, a little grated lemon-peel, and bake in a papered tin, or in small tins; the cake must be remov... MATSO SOUP.
Boil down half a shin of beef, four pounds of gravy beef, and a calf's foot may be added, if approved, in three or four quarts of water; season with celery, carrots, turnips, pepper and salt, and a bunch of sweet herbs; let the whole stew gently for eight... MATZOTH CHARLOTTE, No. 1
Soak one matzoth; beat and add to the beaten yolks of two eggs, add one-fourth teaspoon of salt, one-fourth cup of chopped almonds, one-fourth cup of raisins, one-fourth cup of currants, and mix thoroughly. Fold in the stiffly-beaten whites of two eggs an... MATZOTH CHARLOTTE, No. 2
Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth (soaked in water and squeezed out), one grated apple, one lemon rind and juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the stiffly-beaten whites of eggs in last; befo... MATZOTH DIPPED IN EGGS, No. 1
Beat up as many eggs as are required; into these dip matzoth that have been soaked in milk. Fry quickly to a light brown on both sides, lay on a large platter, sprinkle with a mixture of sugar, cinnamon and grated peel of a lemon. The more eggs used the r... MATZOTH DIPPED IN EGGS, No. 2
Beat six eggs very light, add one-half tablespoon of salt. Heat two tablespoons of goose fat or olive oil in a spider. Break four matzoth into large, equal pieces. Dip each piece in the egg mixture and fry a light brown on both sides. Serve hot, sprinkled... MATZOTH EIRKUCHEN
Pour one-half cup of water on one-quarter cup of matzoth meal, add one teaspoon of salt and beat the yolks of four eggs very light, add to the meal mixture, let stand five minutes. Beat whites of eggs very stiffly, fold lightly into the yolk mixture. Drop... MATZOTH KLEIS, No. 1
Soak four matzoth in cold water and press them after being thoroughly saturated. Add a little pepper, salt, sugar, parsley, and a half onion chopped fine, first browning the onion. Beat four eggs and add all together. Then pat in enough matzoth meal so th... MATZOTH KLEIS, No. 2
Take six matzoth, three eggs, two cooking-spoons of chicken fat, parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling water a minute, then drain every drop of water out of them. Press through sieve. Fry about three onions in the two tables... MATZOTH KUGEL
Soak three matzoth, heat two tablespoons of fat in a spider, press all the water out of the matzoth with your hands and dry them in the spider of heated fat; add about one-quarter pound of matzoth meal; stir the matzoth and matzoth meal well with a large ... MATZOTH MEAL CAKE
To the yolks of eight eggs add one and a half cups of pulverized sugar; stir until the consistency of batter, add the grated rind of a lemon, two teaspoons of ground cinnamon and two squares of chocolate grated, one teaspoon of allspice; add the juice of ... MATZOTH MEAL KLEIS, No. 1
This is an accompaniment of the Yom-tov soup described above. To each tablespoon of matzoth meal take one egg. Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt. Now stir in the matzoth meal and... MATZOTH MEAL KLEIS, No. 2
Beat one tablespoon of chicken schmalz till quite white; pour one cup of boiling water over one egg. Add it to the dripping; stir these together, then add the flour, seasoning, a little chopped parsley, ginger, pepper and salt, and enough matzoth meal to ... MATZOTH MEAL MACAROONS
Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of salt. Whip white to a snow, fold in the whites, and fry by tablespoonfuls in butter or fat and serve with prunes. ... MATZOTH MEAL NOODLES
Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two tablespoons of matzoth meal. Heat a little fat in spider, pour in egg mixture; when cooked on one side turn on the other. Roll the pancake and cut into noodles one-eighth inch wide. D... MATZOTH PLUM PUDDING
One-half pound of chopped suet, one-half pound of moist sugar, one-half pound of raisins (stoned and chopped), one-half pound of currants, one-half pound of mixed peel, two matzoth soaked in cold water and then well drained and beaten, one-quarter pound o... MATZOTH SHALET
Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one and one-half cups of seeded raisins, one tablespoon of cinnamon, grated rind of an orange or a lemon and a few pounded almonds. Beat the sugar, eggs, and cinnamon until light; then a... MATZOTH SPICE CAKE
To every egg add one-half tablespoon of matzoth meal and one tablespoon of sugar. Sift meal five times, mix with sugar, one-half tablespoon of ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of cloves; mix with the well-beaten yolks ... MAYONNAISE
2 Eggs--2d. 1 gill Oil--2d. 1/2 gill Vinegar Salt--1/2d. Total Cost--41/2 d. Time--Three-quarters of an Hour. Put the yolks of the eggs into a basin, sprinkle over the salt, begin to stir them with a wooden spoon, dropping in the oil very slow... MAYONNAISE
Salads play a most important part in all conventional suppers. Chicken, lobster, crab, duck, tongue, and lamb salad take the place of other meats, although for a large supper there is no objection to serving a meat salad following a hot course. If one can... MAYONNAISE DRESSING
Beat the yolk of one egg in a cold dish with a silver or wooden fork. If the weather is very warm, place the bowl in a larger vessel filled with chopped ice. When the egg is beaten add one-half teaspoon of salt, dash of red pepper, one-half teaspoon of En...