The International Jewish Cook Book Part 57

Strawberries make the best short cake, but other berries and sliced peaches are also good.

DOUGH FOR OPEN FACE PIES

The directions for making the dough for Cinnamon Buns may be followed in making the under crust for fruit pies, such as apple, plum, huckleberry and peach.

Enough for two pies. Drippings and water may be subst.i.tuted for b.u.t.ter and milk respectively.

CINNAMON BUNS

Sift together one pint of flour, one tablespoon of sugar, one-half teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons of b.u.t.ter, mix with milk to soft dough. Roll out one-half inch thick, spread with soft b.u.t.ter, granulated sugar, and powdered cinnamon. Roll up like jelly roll, cut in inch slices, lay close together in greased pan, and bake in quick oven.

FRUIT WHEELS

Sift together two cups of flour, two teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar. Rub in two large tablespoons of b.u.t.ter. Mix to soft dough with milk; roll out one-half inch thick. Spread thickly with soft b.u.t.ter, dust with one teaspoon of flour, four tablespoons of granulated sugar, one teaspoon of cinnamon; sprinkle over one-half cup each of seeded and cut raisins, chopped citron, and cleaned currants. Roll up, cut in one-inch slices, put one inch apart on greased, flat pans, and bake in hot oven.

*PANCAKES, FRITTERS, Etc.*

BUCKWHEAT CAKES

Dissolve one cake of compressed yeast and two level teaspoons of brown sugar in two cups of lukewarm water and one cup of milk, scalded and cooled; add two cups of buckwheat and one cup of sifted white flour gradually and one and one-half teaspoons of salt. Beat until smooth; cover and set aside in a warm place, free from draft, to rise about one hour. When light stir well and bake on a hot griddle. If wanted for overnight, use only one-fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

GERMAN PANCAKES, No. 1

Beat two eggs very thoroughly without separating the yolks and whites; add one-half teaspoon of salt, sift in two and one-half tablespoons of flour, add one cup of milk gradually at first, and beat the whole very well. Melt one tablespoon of b.u.t.ter in a large frying-pan, turn mixture in and cook slowly until brown underneath. Grease the bottom of a large pie plate, slip the pancake on the plate; add the other tablespoon of b.u.t.ter to the frying-pan; when hot, turn uncooked side of pancake down and brown. Serve at once with sugar and lemon slices or with any desired preserve or syrup. This pancake may be served rolled like a jelly roll.

GERMAN PANCAKES, No. 2

Beat two eggs until very light, add one-half cup of flour and one-half teaspoon of salt and beat again; then add one cup of milk slowly, and beat thoroughly. Heat a generous quant.i.ty of b.u.t.ter in a frying-pan and pour all the batter into this at one time; place on a hot stove for one minute; then remove to a brisk oven; the edges will turn up on sides of pan in a few minutes; then reduce heat and cook more slowly until light, crisp and brown, about seven minutes. Take it out, slide it carefully on a hot plate, sprinkle plentifully with powdered sugar and send to the table with six lemon slices.

GERMAN PANCAKES, No. 3

Beat the yolks of four eggs until very light, then add one-half cup of milk and stir in three-quarters cup of sifted flour, one-eighth teaspoon of baking-powder, a pinch of salt, and lastly, just before frying, add the stiffly-beaten whites of eggs and mix well together. Put on fire an iron skillet with a close-fitting top; heat in two tablespoons of rendered b.u.t.ter; when very hot, pour in enough of the batter to cover the bottom of the skillet, cover at once with the top, and when the pancake is brown on one side, remove the top and let it brown on the other side. Take it up with a perforated skimmer, lay on a plate and sprinkle with powdered sugar and some lemon juice. Serve at once. Pancakes must only be made and fried when ready to be eaten, as they fall from standing.

BREAD PANCAKES

Soak stale bread overnight in sour milk, mash the bread fine in the morning, and put in one-half teaspoon of salt, two eggs, two teaspoons of baking soda, dissolved in hot water, and thicken with finely sifted flour.

RICE PANCAKES OR GRIDDLE CAKES

Boil in a double boiler one pint of milk, three tablespoons of rice and two tablespoons of granulated sugar. It will take from fifty to sixty minutes for the rice to be thoroughly cooked, and the mixture to thicken. Remove from the fire and when a little cool, add one tablespoon of vanilla and the yolk of egg into which one tablespoon of flour has been smoothly stirred. Mix all thoroughly together, then pour, by spoonfuls, on hot b.u.t.tered griddle. Let the cakes brown on one side, and turn over, and brown on the other.

GRIMSLICH

Half a loaf of bread, which has been soaked and pressed, two eggs; one-half cup of sugar, one-fourth cup raisins, one tablespoon of cinnamon, and one-fourth cup of almonds pounded fine. Beat whites to a froth and add last. Drop by tablespoonful and fry. Serve with stewed fruit. Pieces of stale bread can be used. Soak in tepid water. Squeeze water thoroughly from bread and make as directed.

POTATO PANCAKES

Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flour, one-half teaspoon of salt, a little pepper; a little onion juice may be added if so desired. Beat eggs well and mix with the rest of the ingredients. Drop by spoonfuls on a hot greased spider in small cakes.

Turn and brown on both sides. Serve with apple sauce.

When eggs are very expensive the cakes can be made with one egg. When required for a meat meal, the pancakes may be fried in drippings; the edges will be much more crisp than when fried in b.u.t.ter, which burns so readily.

POTATO CAKES

Made just as pancakes, only baked in the oven in a long cake pan with plenty of b.u.t.ter or drippings under and above.

SOUR MILK PANCAKES

Mash fine and dissolve one level teaspoon of baking-soda in three cups of sour milk; beat one egg well; then put in a little salt and one-half cup of flour; stir in the milk, make a smooth batter, and last stir in one tablespoon of syrup. Bake on a hot griddle.

FRENCH PANCAKE

Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup of flour, until smooth; add one cup of cold milk gradually, then fold in the beaten whites. Heat pan, add two tablespoons of b.u.t.ter and when hot pour in pancake; let cook slowly and evenly on one side, finish baking in oven.

CHEESE BLINTZES

With a fork beat up one egg, one-half teaspoon of salt, add one cup of water and one cup of sifted flour, beat until smooth. Grease a frying-pan very slightly with b.u.t.ter or oil, pour in two tablespoons of the batter, tilting the pan so as to allow the batter to run all over the pan. Fry over a low heat on one side only, turn out the semi-cooked cakes on a clean cloth with the uncooked side uppermost; let cool.

Prepare a filling as for cheese kreplich, using one-half pound of potcheese, a piece of b.u.t.ter size of an egg, add one egg, pinch of salt, a little cinnamon and sugar to taste and grated peel of a lemon. Spread this mixture on the cooled dough, fold over and tuck the edges in well.

Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil or b.u.t.ter. These blintzes are served hot.

SWEET BLINTZES

These little pancakes may be filled with the fruit filling in following recipe; or with a poppy seed filling using one cup of seed and adding one cup of sugar, moistening with one-half cup of water. The recipe given for the dough makes only six blintzes and where more are required double or triple the quant.i.ties given to make amount desired.

For Purim, fold blintzes in triangular shapes. Fry as directed.

BLINTZES

Make dough as directed for cheese blintzes. Filling may be made of force meat, highly seasoned; fry in hot fat, or filling may be made of one-half pound of apples, peeled and cored and then minced with one ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of cinnamon, juice of one-half lemon; mix well and bind with the beaten white of egg.