Soak the motzas, squeeze them very dry, add the finely chopped suet, parsley, marjoram, a little grated nutmeg, pepper and salt. Chop the onions, brown them in a little dripping, add them and half the motza meal to the mixture. Mix in the beaten eggs, roll the mixture into balls with the remainder of the motza meal, and throw them into the boiling soup half an hour before serving. ERR A T A. Almond Cheesecakes (page 107). — 2 oz. castor sugar omitted. Praline Ice (page 136). — Pound in a mortar with 4 oz. burnt sugar. Butter Cakes (page 154). — Bake till golden-brown ; they will be crisp when cold. Jams (page 168). — Jams can be made without the addition of water, allowing an average of £ lb. sugar to each pound of prepared fruit. PREFACE. The success of “ The Economical Jewish Cook,” now in its third edition, has induced me to compile another Jewish Cookery Book in conjunction with my sister, Kate Halford. Intended for family use, we hope it will cater for a class to which the other book did not appeal, by reason of the rigid economy necessary in recipes written primarily for Board School Cookery Classes. We have not repeated any recipes that have already appeared in the smaller book ; those that bear the same names are treated in a different manner. Some of the soup and fish recipes contain milk and butter, others do not ; care must therefore be exercised by the orthodox, in choosing soup or fish for dinner. Several recipes included under the heading “ Break- fast Dishes” are suitable as savouries for a butter meal. We have several friends to thank for help in our pleasant task, and we take this opportunity of ex- pressing our gratitude to them. We trust that the illustrations may prove useful to practical cooks, and that the twelve sample menus XVI / PREFACE. may meet with the approval of worried housekeepers ; all recipes mentioned in the menus will be found in the body of the book. We have appended French names wherever possible, but we naturally could not translate some of the old-fashioned Jewish titles. We do not pretend to claim originality for our GOO recipes, but we guarantee that all have been tested and tried, and can, with care, be carried out by the amateur as well as by the professed cook. MAY HENRY. Spring, 1902. MENUS. JANUARY. Cressy Soup. ( Potage a la Crecy.) Whitebait. ( Blanchailles .) Timbale of Chicken. ( Timbale de Poulet d la Pompadour.) Fiilcts of Beef with Olives. ( Tournedos aux Olives.) Saddle of Mutton. ( Selle de Mouton d la Bourgeoise.) Potato Croquettes. ( Croquettes de Pommes de Terre.) Brussels Sprouts with Chestnuts. ( Choax de Bruxelles et Marrons .) Roast Pheasants ; Salad. (Faisans rdtis ; Salade .) Apple Macaroon. ( Pommes aux Amandes .) Orange Snow. ( Boides d’Orange.) Herring Roes a la Russe. ( Laitanccs d la Basse .) Pine-apple Water Ice. ( Glace d, V Ananas). FEBRUARY. Mock-turtle Soup. ( Potage Fausse Torlue.) Turbot, Green Mayonnaise Sauce. ( Turbot , sauce Vertpre .) Stewed Pigeons. ( Pigeons sautes.) Veal Cutlets a la Venitienne. ( Cotrleltes de Veau d la, Venitienne.) Fillet of Beef. ( Filet de Bceuf en Matelotte.) Potato Loaves ; Fried Salsify. (Petits Pains de Pommes de Terre ; Sal sifts frits.) Chicken in Casserole. ( Poulet, en Casserole.) Celery and Tomato Salad. {Salade de Celeris et Tomates.) Little Chocolate Souffles. ( Petits Souffles au Chocolat.) Apricot Eggs. ( CEufs en surprise.)

AI-modernized reading of the original text

Soak the motzas, squeeze them very dry, add the finely chopped suet, parsley, marjoram, a little grated nutmeg, pepper and salt. Chop the onions, brown them in a little dripping, add them and half the motza meal to the mixture. Mix in the beaten eggs, roll the mixture into balls with the remainder of the motza meal, and throw them into the boiling soup half an hour before serving. ERR A T A. Almond Cheesecakes (page 107). — 2 oz. castor sugar omitted. Praline Ice (page 136). — Pound in a mortar with 4 oz. burnt sugar. Butter Cakes (page 154). — Bake till golden-brown ; they will be crisp when cold. Jams (page 168). — Jams can be made without the addition of water, allowing an average of £ lb. sugar to each pound of prepared fruit. PREFACE. The success of “ The Economical Jewish Cook,” now in its third edition, has induced me to compile another Jewish Cookery Book in conjunction with my sister, Kate Halford. Intended for family use, we hope it will cater for a class to which the other book did not appeal, by reason of the rigid economy necessary in recipes written primarily for Board School Cookery Classes. We have not repeated any recipes that have already appeared in the smaller book ; those that bear the same names are treated in a different manner. Some of the soup and fish recipes contain milk and butter, others do not ; care must therefore be exercised by the orthodox, in choosing soup or fish for dinner. Several recipes included under the heading “ Breakfast Dishes” are suitable as savouries for a butter meal. We have several friends to thank for help in our pleasant task, and we take this opportunity of expressing our gratitude to them. We trust that the illustrations may prove useful to practical cooks, and that the twelve sample menus / PREFACE. may meet with the approval of worried housekeepers ; all recipes mentioned in the menus will be found in the body of the book. We have appended French names wherever possible, but we naturally could not translate some of the old-fashioned Jewish titles. We do not pretend to claim originality for our GOO recipes, but we guarantee that all have been tested and tried, and can, with care, be carried out by the amateur as well as by the professed cook. MAY HENRY. Spring, 1902. MENUS. JANUARY. Cressy Soup. ( Potage a la Crecy.) Whitebait. ( Blanchailles .) Timbale of Chicken. ( Timbale de Poulet d la Pompadour.) Fiilcts of Beef with Olives. ( Tournedos aux Olives.) Saddle of Mutton. ( Selle de Mouton d la Bourgeoise.) Potato Croquettes. ( Croquettes de Pommes de Terre.) Brussels Sprouts with Chestnuts. ( Choax de Bruxelles et Marrons .) Roast Pheasants ; Salad. (Faisans rdtis ; Salade .) Apple Macaroon. ( Pommes aux Amandes .) Orange Snow. ( Boides d’Orange.) Herring Roes a la Russe. ( Laitanccs d la Basse .) Pine-apple Water Ice. ( Glace d, V Ananas). FEBRUARY. Mock-turtle Soup. ( Potage Fausse Torlue.) Turbot, Green Mayonnaise Sauce. ( Turbot , sauce Vertpre .) Stewed Pigeons. ( Pigeons sautes.) Veal Cutlets a la Venitienne. ( Cotrleltes de Veau d la, Venitienne.) Fillet of Beef. ( Filet de Bceuf en Matelotte.) Potato Loaves ; Fried Salsify. (Petits Pains de Pommes de Terre ; Sal sifts frits.) Chicken in Casserole. ( Poulet, en Casserole.) Celery and Tomato Salad. {Salade de Celeris et Tomates.) Little Chocolate Souffles. ( Petits Souffles au Chocolat.) Apricot Eggs. ( CEufs en surprise.)

Dainty dinners and dishes for Jewish families