Beth Jacob Synagogue Cookbook, Part 3 1953

66 PUDDINGS AND DAIRY DISHES POTATO KUGEL 4 large potatoes pepper 2 eggs, beaten 1/4, tsp. salt 2 tbsp. chicken fat, melted 1/2 tsp. baking powder Grate potatoes on fine grater. Drain liquid from potatoes. Add eggs, salt, pepper and baking powder and mix. Put fat in 8 inch baking dish and place in a 400° oven. When fat is hot and sizzling, pour in the potato mixture. Bake 1 hour. Eileen Friedman CORN PUDDING 2 cups canned corn 1/3 tsp. salt 1 cup soft bread crumbs 14 tsp. pepper tbsp. minced onion 2 eggs, beaten 2 tbsp. minced pimentos 1 cup hot milk •• 2 tbsp. melted shortening Mix corn with bread crumbs, onion and pimientos. Season and add eggs, milk and shortening. Pour into greased casserole and bake in 350° oven 35 minutes or until mixture is set. Serves 4. Etta Mandelson RICE PUDDING DELUXE No. 3 1 cup cooked rice 1 tsp. vanilla juice of 1 orange 1 tsp. salt juice of y% lemon 3 egg yolks 1 apple, cut fine !/2 cup sweet cream 1/2 cup raisins cup sugar 2 tsp. butter Combine all ingredients and bake until well done. Make meringue of 3 egg whites, cover pudding and put into oven until meringue is slightly browned. Serve with stewed apricots. Fannie Winner MUSHROOM SOUFFLE 1 can condensed cream of */£ tsp. salt mushroom soup dash of pepper 4 eggs, separated Beat egg whites until stiff but not dry. Add salt and pepper to egg yolks, beat until foamy. Stir in mushroom "She looketh well to the ways of her household soup; fold into egg whites. Pour into greased top of dou- and eateth not the bread of idleness." ble boiler and cook over gently boiling water about 1^2 Proverbs hours. Serves 4 people. Edith Kronenfeld SISTERHOOD COOK BOOK 71 CRUMB CAKE 1/2 cup shortening 1/2 cup flour 2 cups brown sugar 21/2 tsps. baking powder 2 cups flour 1 tsp. cinnamon 2 eggs % cup ginger ale Mix shortening, brown sugar and flour to a fine crumb and reserve % cup for topping on cake. To the rest of the crumb mixture, add the eggs and cream. Add the dry ingredients alternately with the ginger ale. Mix well. Pour into greasted pan (8 x 8). Sprinkle reserved crumbs over top. Bake in preheated over at 350° 35-40 minutes. Eda Zdanowitz FRUIT BREAD (Without Eggs and Milk) 3 cups sugar 3 cups sifted flour ) 2 cups water 1 tsp. soda ) 4 tbsps. shortening 1 tsp. salt ) y% Pkg. seedlsss raisins 1 tsp. cinnamon ) sifted 1/2 pkg. citron 1 tsp. cloves ) together 1/2 pkg. orange peel 1 tsp. nutmeg ) 1 tsp. baking powder) Bring to a boil the blended sugar and water, shortening, raisins, citron and peel. Simmer for 5 minutes and cool for 3 hours. Add the dry ingredients and mix thoroughly. Bake in greased loaf pan in 325° oven for li/2 to 2 hours. Excellent as a cake or can be used as bread for tea sandwiches. Molly Miller FRUIT BREAD 1/2 cup shortening l/4, tsp. salt 1 cup sugar 1 tsp. baking soda 2 eggs *4 cup chopped nuts 3 ripe bananas, mashed 14 cup chocolate bits 2 cups all purpose 1/4 cup marachino cherries, flour cut Cream shortening and sugar, add eggs and remain- '"in&g mgredients*»*O~ *• . B-*^e^ surOUJ.eC ttou flou11UU1r nutsliUl , bits and cherries. Bakefi 45 to fi6O0 minuteirrirmtose in 350SFifi°o ^,,^-Koven,. Celia Supovitz 72 BREADS - YEAST BREADS - QUICK BREADS SISTERHOOD COOK BOOK 73 BANANA BREAD Vz cup shortening 1 tsp. vanilla ORANGE BRAN MUFFINS 1 cup sugar 8 tbsps. warm water 1/2 cup shortening 1/2 cup all bran 2 eggs 1 tsp. baking soda f 1/2 cup sugar 1/2 cup orange juice 3 mashed bananas cups flour 1 egg cup bread four, sifted tsp. salt 14 cup milk 2 tsp. baking powder Cream shortening and sugar well. Add eggs and beat Yz tsp. salt !/4 tsp. soda until light. Add soda, vanilla and water to mashed ba- Soak bran in juice while preparing the following: nanas, and add alternately with sifted flour and salt to Cream sugar and shortening. Add egg milk, add dry creamed mixture. Bake in greased and floured loaf pan ingredients alternately with juice and bran. Pour into (9 x 5) in a 350° oven for about 1 hour. (May also be large muffin tin about 2/3 full, bake in 400° oven for baked in long flat tin for about 35 to 40 minutes.) 18 minutes. Ada Creighton Also delicious with blueberries added to batter. Al- low to cool in pan before removing. NUT BREAD No. I Eleanore Alperen 1 lb. dates, cut in pieces ) 2 tsps. soda ) let cool 2 cups boiling water ) BAGEL 1 cup sugar ) cream and add 2 well beaten 2 Ibs. flour 3 eggs 1 heaping tbsp. butter )eggs 2 tbsps. sugar 3 tablespoons oil or 1 tsp. vanilla 2 tsps. salt spry pinch salt 2 yeast cakes 2 cups lukewarm water Add 3 cups flour sifted, dates, 1 cup chopped nuts. Sift flour, sugar and salt in a large bowl, make a nest Pour in greased cans, condensed soup or tomato soup in the center, crumble in the yeast, add i/2 cup of the cans and bake 45 minutes in 350° oven. lukewarm water, let stand 10 minutes, add the eggs, Milly Greenberg, New York shortening and the rest of the lukewarm water, mix well and knead with hands until the dough is smooth and easy to handle. Cover bowl and let rise 11/2 hours in a warm place (80 to 90° F.) till double in bulk. When dough is SNOWBALLS OR HEIZENBLOZEN ready, put onto a floured board, cut off small pieces and roll in shape of large doughnuts, grease a 12 x 15 cookie 2 eggs 1/2 cup confectioners' sugar sheet or pan and let bagel rise again about 20 minutes. pinch of salt 1 tbsp. cinnamon While tne bagel are rising on the pan, light oven at 11/3 cups flour vegetable fat for deep frying 375°. Also put 3 quarts of water in a large pot to boil. Mix eggs, salt and flour and knead until soft and Now, take pan of bagel and put in oven and bake about elastic. Roll on floured board to % inch thick. Cut into 5 minutes so that you can pick them up. Take 3 or 4 2 inch squares with pastry cutter. Make a slit through bagel and put them in the rapidly boiling water, boil the center of each square and pull one corner through about 1 minute, take them from the boiling water with *tsp slit. Drop into deep hot fat and fry until a delicate the handle of a long wooden spoon, quickly put them Drown. Watch carefully. Drain on brown paper and back on the pan in the oven. Repeat process with the rest o± the bagel until all have been boiled. Bake at 375° for hot dust with confectioners, sugar and cinnamon. 20 minutes or until lightly browned. Annette Cohen Mrs. Harry Shiffer BREADS - YEAST BREADS - QUICK BREADS NUT BREAD No. 2 Mix together and cool : 1 pkg. dates, chopped 2 beaten eggs J cups brown sugar 3 1-3 cups sifted flour Add: 5 tbsp. butter % tsp. salt 2 cups boiling water 2 tsp. vanilla 2 tsp. soda 1 cup chopped nuts Pour into 2 loaf pans and bake 1 hour in 350° oven. Ruth Berman SOUR MILK BLUEBERRY MUFFINS r 2 cups flour, sifted 2 tbsps. sugar 2 tsps. baking powder 2 tbsps. melted butter r 1/2 tsp. soda 1 egg, beaten 1/2 tsp. salt 1 cup sour milk % cup blueberries Sift dry ingredients. Add ,egg, milk, and melted butter. Mix thoroughly. Fold in blueberries. Pour in muffin tins and bake 25 minutes in 400° oven. Rebecca Persky NOODLE DOUGH (Lokshen) 1 egg 2 tbsp. water l/4, tsp. salt 1 or 114 cup flour Beat egg, add salt and water. Add flour gradually and knead to smooth dough. Roll thin to % inch and set aside to dry. Fold and cut into fine strips. FARFEL Use Noodle Dough recipe. When dry, cut dough into 3 inch strips. Stack several strips together. Cut length- wise, then crosswise 14 inch wide. 'Eat ye that which is good and let your soul delight itself." Noodle and Farfel should be allowed to dry WELL, before storing in airtight container. Isaiah 55:2 Celia Cohen SISTERHOOD COOK BOOK 77 DAFFODIL CAKF 6 egg whites % cup sur ,: 1/2 tsp. cream of tartar 1/2 cup s' ;d cake flour salt 1 tsp. dla Beat egg yolks 3 minutes, adr ^gar and salt and salt, beat until stiff, but not dry. 1 tnd sugar and sifted flour into stiffly beaten epg whites. Add vanilla. Pour into large angel food pan. iu 6 egg yolks % cup sifted cake flour % cup sugar 1 tsp. baking powder salt 14 cup boiling water 1 tsp. vanilla Beat egg yolks 3 minutes, add sugar and salt and beat until thick. Add sifted flour and baking powder alternately with hot water, beating. Add flavor. Pour on top of egg white mixture. Bake in 325° oven 50 minutes. Ida Zallen JELLY ROLL 4 eggs 1 tsp. vanilla 1 cup sugar dasaashn salsait 1 cup sifted self-rising flour Beat eggs until thick. Add sugar gradually and con- tinue beating until dissolved. Fold flour into beaten mixture.

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