No. 4. Vin de Rischon le Zion, Red, Sweet Wine.
A beautiful Wine from Alicante Vines. Similar
to Port 24s.
No. 5. Cognac de Rischon le Zion, Old, Pure Grape 60s.
The Genuine Rischon le Zion Wines and Cognac have the
Trade Mark on each Bottle .
PALESTINE WINE & TRADING CO., Ltd.,
n, BEVIS MARKS, LONDON, E.C.
SOLE PROPRIETORS OF THE RISCHON LE ZION BRANDS.
ADVERTISEMENTS.
V
Private Boarding Establishment.
Mr. & Mrs. A. ABRAHAMS,
“STRATHCLYDE,” WARRIOR SQUARE,
St. Leonards=on=Sea.
PATRONISED BY THE CHIEF RABBT and MRS. ADLER.
Facing the Sea.
Home Comforts.
Excellent Cuisine.
South Aspect .
Electric Light Throughout.
Tariff on Application.
ADV KRTISEMENTS
To obtain the best results use a
“DIAMOND METROPOLITAN” GAS-COOKER.
LONDON, ^ The most UP-TO-DATE.
LUTON, and CQq The most EFFICIENT,
FALKIRK. ^ The most ECONOMICAL.
HEAD OFFICE: 200, CAMBERWELL ROAD, LONDON, S.E.
Send a card for our FREE COOKERY BOOK.
ADVERTISEMENTS.
IS
Westftourne Grove Cookery School,
• • • •
18, GARWAY ROAD,
( Three Doors from 73,)
WESTBOURNE GROVE, W.
Wessons for Rabies.
glasses for (EootL~>.
Lessons in every description of Cooking, including
Plain and High Class, Ices and Confectionery,
Chocolates, Fondants, Liqueur Sweets,
Marzipan, etc., etc. .
JEWISH COOKING A SPECIALITY.
FEES MODERATE.
PROSPECTUS ON APPLICATION.
Principal Miss E. ROBERTA REES, L.C.A., First-Class Diplomee ,
Gold Medallist etc.
X
ADVERTISEMENTS.
Purveyor to Her Late Majesty the Queen.
L. E. WHITE,
"THE SCOTCH HOUSE”
Butcher and Poulterer.
A SPECIALITY:
MOUTON A LA CANARD.
247, High Road,
Kilburn, N.W.
Telephone No., 438, PADDINGTON.
196 & 198, Portobello Rd.,
Ming Hill, W.
Telephone No., 805, PADDINGTON.
125, Harrow Road,
Edgware Road, W.
Telephone No., 166, PADDINGTON.
49, Shirland Road, W.
Telephone No., 887.
Telegraphic Address: “PYCNITE, LONDON.”
(For all Establishments.)
Deliveries made at Kew, Richmond, and Kingston Daily.
DAINTY DINNERS AND DISHES
for Jewish families.
ARRANGED BY
MAY HENRY, A.A.,
CERTIFICATED NATIONAL TRAINING SCHOOL OF COOKERY,
AND
KATE HALFORD, A.A., C.T.T.
ILLUSTRATED BY G. LILIAN BRIGHT.
SECOND EDITION.
LONDON :
WERTHEIMER, LEA & CO.,
CLIFTON HOUSE, WORSHIP STREET, E.C.
1907.
Price 2s. 0d.
COPYRIGHT.
WELLCOME INSTITUTE--
LIBRARY
Col!.
welMOmec !
Call
No.
aT
DeDicateD
TO
OUR MOTHER.
PREFACE TO SECOND EDITION.
OWING to the increased demand for our Cookery
Book, we have found it necessary to bring out a
Second Edition.
We have therefore made a few slight cor-
rections and have added, by request, the recipe
for “ Motza Kleis.”
MAY HENRY,
1907.
KATE HALFORD.
CORRECTION OF RECIPE ON PAGE 85.
REMOULADEN SAUCE.
Sauce Remoulade.
1 egg-yolk.
1 small onion.
1
sprig of parsley,
1 anchovy and a few capers.
Oil, vinegar, and mustard.
Pepper and salt.
Beat the egg-yolk, add the mustard, pepper and salt, then the oil,
drop by drop, stirring continually till thick. Thin it with a few
drops of tarragon or other vinegar. Chop the onion, parsley,
anchovy and capers finely, and add them to the sauce.
MOTZA KLEIS.
2 motzas.
f lb. motza meal.
3 oz. suet.
1 tablespoonful chopped parsley.
2 small onions.
2 eggs.
Chopped marjoram, pepper and salt, nutmeg✪ Motza Kleis.
Page 1 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
No. 4. Vin de Rischon le Zion, Red, Sweet Wine.
A beautiful Wine from Alicante Vines. Similar to Port 24s.
No. 5. Cognac de Rischon le Zion, Old, Pure Grape 60s.
The Genuine Rischon le Zion Wines and Cognac have the Trade Mark on each Bottle .
PALESTINE WINE & TRADING CO., Ltd.,
n, BEVIS MARKS, LONDON, E.C.
SOLE PROPRIETORS OF THE RISCHON LE ZION BRANDS.
Private Boarding Establishment.
Mr. & Mrs. A. ABRAHAMS,
“STRATHCLYDE,” WARRIOR SQUARE,
St. Leonards=on=Sea.
PATRONISED BY THE CHIEF RABBT and MRS. ADLER.
Facing the Sea.
Home Comforts. Excellent Cuisine.
South Aspect .
Electric Light Throughout. Tariff on Application.
To obtain the best results use a
“DIAMOND METROPOLITAN” GAS-COOKER.
LONDON, ^ The most UP-TO-DATE.
LUTON, and CQq The most EFFICIENT,
FALKIRK. ^ The most ECONOMICAL.
HEAD OFFICE: 200, CAMBERWELL ROAD, LONDON, S.E. Send a card for our FREE COOKERY BOOK.
IS
Westftourne Grove Cookery School,
• • • •
18, GARWAY ROAD,
( Three Doors from 73,)
WESTBOURNE GROVE, W.
Lessons for Babies.
Classes for Cookery.
Lessons in every description of Cooking, including Plain and High Class, Ices and Confectionery, Chocolates, Fondants, Liqueur Sweets, Marzipan, etc., etc. .
JEWISH COOKING A SPECIALITY.
FEES MODERATE.
PROSPECTUS ON APPLICATION.
Principal Miss E. ROBERTA REES, L.C.A., First-Class Diplomee ,
Gold Medallist etc.
Purveyor to Her Late Majesty the Queen.
L. E. WHITE,
"THE SCOTCH HOUSE”
Butcher and Poulterer.
A SPECIALITY:
MOUTON A LA CANARD.
247, High Road,
Kilburn, N.W.
Telephone No., 438, PADDINGTON.
196 & 198, Portobello Rd., Ming Hill, W.
Telephone No., 805, PADDINGTON.
125, Harrow Road, Edgware Road, W.
Telephone No., 166, PADDINGTON.
49, Shirland Road, W.
Telephone No., 887.
Telegraphic Address: “PYCNITE, LONDON.”
(For all Establishments.)
Deliveries made at Kew, Richmond, and Kingston Daily.
for Jewish families.
ARRANGED BY
MAY HENRY, A.A.,
CERTIFICATED NATIONAL TRAINING SCHOOL OF COOKERY,
AND
KATE HALFORD, A.A., C.T.T.
ILLUSTRATED BY G. LILIAN BRIGHT. SECOND EDITION.
LONDON :
WERTHEIMER, LEA & CO.,
CLIFTON HOUSE, WORSHIP STREET, E.C.
Price 2s. 0d.
COPYRIGHT.
WELLCOME INSTITUTE-- LIBRARY
Col!.
welMOmec !
Call
No.
aT
DeDicateD
TO
OUR MOTHER.
PREFACE TO SECOND EDITION.
OWING to the increased demand for our Cookery Book, we have found it necessary to bring out a Second Edition.
We have therefore made a few slight corrections and have added, by request, the recipe for “ Motza Kleis.”
MAY HENRY,
KATE HALFORD.
CORRECTION OF RECIPE ON PAGE 85.
REMOULADEN SAUCE.
Sauce Remoulade.
1 egg-yolk.
1 small onion.
sprig of parsley,
1 anchovy and a few capers. Oil, vinegar, and mustard. Pepper and salt.
Beat the egg-yolk, add the mustard, pepper and salt, then the oil, drop by drop, stirring continually till thick. Thin it with a few drops of tarragon or other vinegar. Chop the onion, parsley, anchovy and capers finely, and add them to the sauce.
MOTZA KLEIS.
2 motzas.
f lb. motza meal.
3 oz. suet.
1 tablespoonful chopped parsley.
2 small onions.
2 eggs.
Chopped marjoram, pepper and salt, nutmeg.
Records on this page
Motza KleisRemoulade Sauce