The Art of Jewish Cooking (3 page)

Soak the herring overnight in cold water to cover. Drain and cut into 1-inch pieces.

Melt 1 tablespoon butter in a baking dish. Arrange layers of the potatoes, herring and onions in it, starting and ending with the potatoes. Sprinkle with the bread crumbs and dot with remaining butter.

Bake in a 400° oven 25 minutes. Serves 6 as an appetizer.

Cut the sole into 1-inch strips. Add the salt and pepper to the flour and roll the fish strips in the mixture. Dip fish strips in the eggs and then roll them in the bread crumbs.

Heat the fat to 380° and fry the sticks until browned. Drain and serve with catchup or tartar sauce. Makes 24 pieces.

Grind or chop the fish very fine and add the salt and pepper. Cream the butter and flour and work mixture into the fish. Beat until very smooth and stir in the cream. Shape into 1-inch balls.

Heat the oil in a skillet and fry the balls until browned on all sides. Serve with a Hollandaise sauce. Serves 6.

Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove, browned side up, and stack while preparing the filling.

Cook the celery, onions, scallions and cabbage in the oil for 5 minutes, stirring frequently. Stir in the salt, pepper and tuna or chicken. Cool.

Place a heaping tablespoon of the filling at one end of each pancake and roll up, tucking opposite end in. Seal with a little beaten egg and chill. Fry in deep fat heated to 380° until browned.

Serve with hot mustard and duck sauce. Makes about 5.

Mix together the beef, 1 teaspoon salt and the pepper. Shape into 24 balls. Mix together the eggs, flour and remaining salt. Dip the meat balls in this batter.

Heat the oil in a skillet and brown the meat balls over low heat. Remove meat balls and reserve. Pour off all but 2 tablespoons oil. Add the green peppers, broth and pineapple. Cook over low heat 10 minutes. Mix together the cornstarch, soy sauce, vinegar and sugar. Stir into the mixture and cook until thickened. Return meat balls and cook over low heat 5 minutes. Serves 6.

Prepare the roll-mix as package directs and let rise.

Heat 2 tablespoons olive oil in a saucepan; cook the onions in it for 10 minutes. Add the tomato sauce, tomato paste, garlic, oregano and salt. Cover and cook over low heat 15 minutes.

When dough has risen, divide in 2 and roll out to fit 2 jelly-roll pans (11 × 16 inches). Brush with the remaining olive oil. Spread with half the Swiss and cover with the sauce. Cover with the remaining Swiss. Sprinkle with the anchovies, parsley and Dry Gouda.

Bake in a 450° oven 20 minutes. Cut into squares and serve hot.

You can make cocktail pizzas by cutting the dough into 3-inch circles before covering with the ingredients. Makes 8–10 as appetizer, 20–24 as cocktail snacks.

Cut a long French or Italian bread in half lengthwise and spread one side with mustard and relish. Arrange slices of corned beef, pastrami, tongue and salami on it. Cover
with other half of bread. This may be cut into 2-inch slices to serve with cocktails or eaten as a whole sandwich.

For each sandwich, butter 2 slices of white bread. Spread the unbuttered sides with prepared mustard and place 2 slices of American cheese and two slices of tomato between the bread, buttered sides out. Brown in a skillet on both sides or grill until cheese melts.

No Jewish-style meal is complete without a soup. Whether it’s a clear (but rich) chicken soup or a thick barley and bean, it has a place on the menu. Many soups are hearty and nourishing enough to be simple meals in themselves. Homemade soups are delicious, easy to prepare and do not take a great deal of time, as some people think. You’ll find it worth-while to prepare a large quantity, particularly if you have a freezer and can freeze excess amounts.

Over low heat, cook the tomatoes, water, onion, salt and sugar for 30 minutes. Force through a food mill. Stir in the milk and rice. Serve hot. Serves 6.

Cook the spinach in the water for 5 minutes. Force it through a food mill.

Melt the butter in a saucepan and cook the onion in it for 5 minutes. Blend in the flour and gradually add the milk. Stir in the spinach, salt, pepper and nutmeg. Cook over low heat 15 minutes. Serves 6–8.

Cook the carrots, onions and parsnips in the butter for 15 minutes. Add the water; bring to a boil and stir in the barley, salt and pepper. Cook over low heat 1½ hours. Sprinkle with the parsley. Serves 6.

Wash the mushrooms and soak in cold water 10 minutes. Slice fine.

Combine the mushrooms, barley, water, salt and pepper in a saucepan. Cook over low heat 1 hour. Brown
the onions in the butter and add to the soup. Cook 30 minutes.

Mix the flour in the milk and add to the soup. Cook 15 minutes. Serves 8.

Brown the onions in the butter in a deep saucepan and add the water, carrots, vegetables, salt and pepper. Cover and cook over low heat 10 minutes. Add the potatoes, tomatoes and dill. Cook 25 minutes. Stir in the milk and serve hot. Serves 8.

Wash the peas and combine with the water, onions, carrot, celery, parsley and dill. Cover; bring to a boil and cook over low heat 2½ hours. Add the potatoes, salt and pepper. Cook 20 minutes. Stir in the milk and butter, bring to boiling point and serve. Serves 8.

Melt the butter in a saucepan and brown the onions. Add the potatoes, carrot, water, salt, pepper and caraway seeds. Bring to a boil and stir in the farina. Cook over low heat 20 minutes. Stir in the milk and parsley and bring to boiling point. Garnish with the sour cream. Serves 6–8.

Cook the onion in the butter for 10 minutes. Sprinkle with the flour and gradually add the milk, stirring constantly until mixture reaches the boiling point. Add the corn, salt, pepper and pimento. Cook over low heat 10 minutes. Serves 6.

Combine the schav, onions, water and salt in a saucepan. Bring to a boil and cook over low heat 45 minutes. Add the lemon juice and sugar. Cook 10 minutes longer and taste to correct seasoning.

Beat the eggs in a bowl. Gradually add the soup, stirring steadily to prevent curdling. Chill. Garnish with the sour cream. Makes about 1½ quarts.

Combine the beets, water, onion and salt in a saucepan. Bring to a boil and cook over low heat 1 hour. Add sugar and lemon juice. Cook 10 minutes and taste to correct seasoning.

Beat the eggs in a bowl. Gradually add the soup, stirring steadily to prevent curdling. Chill and serve with boiled potatoes. Garnish with sour cream. Makes about 2 quarts.