FoodNet

Dainty dinners and dishes for Jewish families

1907

Page 97 · 3 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.
Beat the yolks and whites separately, and then together. Stir in the sugar and milk, and 1 tablespoonful rum. Melt the butter in a small frying-pan, pour in the mixture, let it set, pass a knife round the edges of the pan to keep the omelet from sticking, let it cook for 2 or 3 minutes till the underside is firm, and the top frothy. Fold it over, and slip it off the pan on to a hot dish. Pour over the rest of the rum, light it, and serve im- mediately. SPONGE ROLL. £ teacupful motza meal. | ^ teacupful castor sugar. 4 eggs✪ Sponge Roll. Beat the yolks, add the sugar, then the motza meal very finely sieved, and, lastly, the stiffly beaten egg -whites. Spread it on greased paper on a baking-tin, and bake 10 minutes in a hot oven. Turn it out on to a sugared board, remove the paper, spread rjuickly with lemon or chocolate mixture, and roll up. LEMON CHEESECAKE MIXTURE. 3 eggs. 0 oz. castor sugar. 2 oz. butter. 2 lemons✪ Lemon Cheesecake Mixture. Melt the butter, add the eggs well beaten, the sugar, rind of 1, and juice of 2 lemons. Simmer all gently till the mixture thickens, stirring all the time. Use cold. WHIPPED CREAMS. 1 pint cream. Grated chocolate, strong coffee, Sugar to taste✪ Whipped Creams. or other flavourings. Whip the cream stiff, add the grated chocolate and sugar to taste, and pile it roughly on a dish. Or the cream can be flavoured with a little very strong coffee, or chopped burnt almonds. For the latter, place 2 oz. castor sugar in a little saucepan, let it colour, and then throw in 1 oz. finely chopped almonds. Let them get coated with the sugar, turn them into a mortar, pound them, and use them with the cream. INDEX Menus . ... ... ... oa t— 1 1 p PAGE. PAGE Soups. Cod a la Suedoise ... 18 Fish, Fillets of, Fried a la 18 Good Sto'ck . - « 7 1 Francaise .. Good White Stock ... . . . 7 Fish, Fillets of, Rolled, 1!) White Vegetable Stock . . • 8 Cream Sauce Brown ,, „ * . • 8 Fish, a la Rarigotte 19 Almond Soup . • . 8 ,. Salad 20 Artichoke Soup . . . 8 ,, Scalloped 20 Bonne Femme Soup 8 „ Stewed ... 20 (Another method ) 1) „ Vol-au-Vent of 21 Calf’s Foot Soup . . . 9 Haddock, Timbales of 21 Cauliflower Soup . . . 10 Herrings, Rolled 21 Chestnut Soup . . . 10 Mackerel a la Maitre d’Hotel 22 Chicken Broth . . . 10 „ „ Normande ... 22 Clear Asparagus Soup . . . 10 „ Portuguese ... 22 Consomme a la Royale . . • 11 Mullet a l’ltalienne 23 Crofttons for Soup ... . . . 1 1 „ Red, en Papillottes... 23 Cressy Soup ... 1 1 Salmon Cutlets 23 Dried Green Pea Soup (Milk) 11 ,, a la Suedoise 24 Egg Balls , . . 12 „ Fritters 21 Giblet Soup ... . . . 12 ,, Pickled Smelts, Brochet of ... 24 Green Flageolets Soup . • t 12 25 Julienne Soup . . . 13 Sole in Aspic... 25 Kidney Soup . . . 13 „ Devilled... 25 Liver Balls ... 13 „ Fillets of, in Aspic 26 Macaroni (Milk) Soup . . • 14 ,, ,, a l’Espagnole... 26 Meat Balls • • • 14 ,, ., a l’Orlie 26 Mock Turtle Soup ... « . • 14 „ „ a la Venitienne 27 Onion Soup (Milk) ... • . • 15 ,, Sava lade of 27 Parmentier Soup (Milk) . . . 15 ,, a la Turque 28 Potato Soup 8 Turbot, Hollandaise Sauce 23 Pot au feu • « • 15 Whitebait 28 Portable Soup 17 ,, Devilled ... Whiting. Boudins of 2!) Puree of Leeks • • • 16 29 Spanish Soup 16 „ Filletsof,alTtalienne 29 Tomato Soup . • • 16 ,, ,, Stuffed