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Elderberry Blossom Fritters

Elderberry Blossom Fritters image

(From Stuttgart Cook Book.)
Take 1/2 lb. of flour into a bowl and stir it smooth with a glass of wine, 3 eggs and 2 heaping tablespoonfuls of sugar. Then heat thoroughly a piece of lard the size of a walnut, and stir this in the batter. Now, have ready a kettleful of lard good and hot, dip the flowers of the elderberry 1 by 1 in the batter, taking hold of the stem and then putting it into the boiling lard. As soon as the dough is set take a pair of scissors and cut off the
large stems, being careful not to burn your fingers. When the fritters are a golden brown on both sides put them on a platter and sprinkle them generously with sugar, or sugar and cinnamon mixed. These are delicious eaten with coffee, or very nice but rather rich with whipped cream.

Fruit Pin Wheels (Chicago Record Cook Book.)

Fruit Pin Wheels (Chicago Record Cook Book.) image

Roll out pie crust thin, and cut into strips about three inches
wide and six or eight inches long; spread with marmalade, peach
butter or thick jam or firm jelly; roll up, fasten edges firmly and
bake in a quick oven; when sliced across the little spirals are very
pretty.

Henriettes, or Cinci

Henriettes, or Cinci image

One egg, yolk and white beaten separately, 1/4 cup of cream,
1/4 teaspoon of salt, 1/4 teaspoon of baking powder, and the same
of cinnamon, and 1 teaspoon of wine, or other flavoring with flour
enough to roll very thin. When thin as a wafer, cut into small
squares, or diamonds, and fry in hot fat. Drain and sprinkle with
powdered sugar.

A variation of these is made with less flour, just enough to
make a thick batter, and this batter is pressed through a pastry
tube into the hot fat, letting it assume any shape.

Puff Paste For Patties

Puff Paste For Patties image

One pound of flour, 1 lb. butter washed and placed on ice in little pats. When hard take 1/4 of the butter and nib thoroughly with the flour, add scant tablespoon of sugar, and if butter is not too salt, 1 teaspoon salt. Mix with 1 cup ice water, and set on ice for 1 hour. Then add the rest of the butter (rolled out in thin sheets) by degrees, rolling and folding over 5 or 6 times. Now set dough on ice for several hours (in winter a snow bank does admirably). After dough has been thoroughly frozen, roll out about 1/4 inch in thickness. Cut out double as many pieces as you wish patties. Use 1/2 for bottom of shell. Cut the centers from the other 1/2 with smaller cutter, and bake on separate plate for covers. Take the rings from which centers have been cut and place on bottom pieces, wetting the edges of bottom so they will adhere in baking. In the center of your patty shell place pieces of bread, 1/2 inch in thickness, cut with the smaller cutter. This prevents the center of shell from rising. Bake in very hot oven. When done remove the pieces of bread and with a teaspoon scrape out the unbaked dough from center. These will keep several days. When wished for serving, heat in oven, fill with your chicken or oyster filling, place cover on and eat quickly.

Timbales Cases

Timbales Cases image

Beat yolks of 2 eggs, add 1/2 cup of milk, 2 tablespoonfuls of
olive oil, 1/4 teaspoonful of salt, 1/2 teaspoonful of sugar, 1 cupful
of flour. Beat smooth, then add the beaten whites of the eggs.
Have iron hot in the lard, dip into the batter and then into the
lard, which must be just so hot or the timbales will blister.

Puff Paste

Puff Paste image

One lb. flour, 1 lb. butter, 1/2 pt. ice water. Wash all the
salt out of the butter in ice water; mix flour and water together,
roll out and lay on all the butter; then fold three-fold and roll
again, folding three-fold for 8 times.

Vanity Puffs

Vanity Puffs image

One cup of boiling milk thickened with flour to a stiff dough, when cool add 3 unbeaten eggs, 1 at a time, and 1 tablespoonful of melted butter. Drop small spoonful into hot fat and roll in powdered sugar and cinnamon.

Passover Cream Puffs

Passover Cream Puffs image

1 C. water
1/2 t. salt
1/3 C. fat
4 eggs
1 C. matza meal

Boil water and fat in sauce pan. While boiling, pour in salt and matza meal. Continue cooking and stirring until batter no longer sticks to sides of pan. Remove from fire. Add unbeaten eggs one at a time beating well after each addition. Drop by tablespoons on a greased cookie sheet. Bake 25 minutes at 450 deg. Reduce oven to 325 deg. and bake 45 minutes longer. When cool, cut in half and fill with whipped cream, custard, fruits, etc., and sprinkle tops with confectioner's sugar. This makes 12 good-sized puffs. Smaller puffs can be made by dropping batter from a teaspoon.

Apple Dumplings in Sauce

Apple Dumplings in Sauce image

For 4 good sized dumplings use
1 cup flour
3 teaspoons lard (or butter)
1/2 cup cold water (or milk)
1 teaspoon baking powder, salt

Mix as for biscuit dough. Roll out a little less than 1/2 inch thick. Cut dough about 4 inches square and place sliced apples on each. (Should be good cooking apples).Draw corners close together and place in baking dish with folded side down.

Make a syrup of
1 pt. water
2 cups brown sugar
Large piece of butter, flavoring
Pour sauce over the dumplings in baking dish and bake in moderate oven about 1/2 hour. Cover until nearly done, when uncover and brown. Serve with cream or any hard
sauce.

Taiglach

Taiglach image

8 eggs 1 C. sugar 4 1/2 C. flour 1 t. ginger 2 t. baking powder 1/2 C. walnuts (cut up) 1 1b. honey

Mix eggs, flour and baking powder thoroughly and knead well. Dough should be soft but stiff enough to roll. Roll with hands by bits into long ropes 1/2 inch in diameter. Use very little flour in rolling to avoid toughness. Slice in 1/2 inch lengths. Heat oven to 350°. While oven is heating bring to boil the honey, ginger and sugar in a shallow broad bottomed pan. Put into this the particles of raw dough while syrup is boiling. Then place pan immediately into the oven. Do not open for first 15 or 20 minutes. By this time the honey will have coated each piece of dough. Now, stir every 10 minutes to prevent particles from sticking to each other. Allow 1 hour for baking. The pieces should be brown and when tested in cold water should remain firm and crisp. Pour onto moistened board, flatten, sprinkle nuts on top and cut into squares. Makes 40 pieces. Will keep indefinitely.