Annabelle Reitman and Caitlin Williams - Jewish cookery book, or, Principles of economy: adapted for Jewish housekeepers, with the addition of many useful medicinal recipes, and other valuable information, relative to housekeeping and

TO MAKE YEASTThicken two quarts of water with about three spoonfuls of fine flour, boil half an hour, sweeten with half a pound of brown sugar; when nearly cold put four spoonfuls of fresh yeast in a pitcher, shake it well together, and let it stand near the fire, without a cover one day, to ferment. There will be a thin liquor on the top, which must be poured off; shake the remainder and cork it for use; always take four spoonfuls of the old to ferment the next quantity. A four pound loaf will require a gill of yeast.

SPONGE FOR BREAD.(It is best to set it over night.) Pour three quarts of milk-warm water into a pan large enough to make your bread, throw in one tablespoonful of salt and stir in some good yeast, (in warm weather do not use so much yeast,) about a cupful; thicken with flour until it is of a soft batter, put it in a warm place; if the weather is cool cover it with a clean cloth; in the morning, if the sponge is sour dissolve a large teaspoonful of saleratus in a little cold water and stir it in, if it still seems sour add more, work in flour, and knead the dough thoroughly, making it into small loaves; the pans must be well greased and warmed when used; place the loaves in a warm place and keep covered with a warm white cloth; if properly seen to, the bread will be nice and light in an hour and ready to bake in a good hot oven. Do not let the top of the bread scorch or brown too soon, as it will prevent its rising up light.

EXCELLENT CORN BREAD.Three quarts of sour milk, seven eggs, one cup of melted butter, one teaspoonful of saleratus, mix with corn meal to the consistency of a thick batter, and bake in a brisk oven.

WHEAT BREAD.Three quarts of water, luke-warm, a spoonful of salt, half a pint of light yeast; stir in enough flour to make a thick batter, then let it stand to rise. After it is light enough add more flour to it, and knead it well into loaves; then put it in pans greased with olive oil. When it rises sufficiently a second time, bake about three-quarters of an hoar in a thoroughly heated oven.

POTATO BREAD.Take two pounds of fine flour and rub it into one pound of warm mashed potatoes; then mix some warm milk and water with a little yeast and salt, and put it in the flour; let it rise for two hours in a warm place in winter; bake it in tins. It makes nice rolls for breakfast. By adding some sugar, eggs and currants, you can make nice buns.

SCOTCH SHORT BREAD.One pound of flour, one pound of white sugar, one pound of butter, eight eggs, half a pound of candied lemon peel, orange and citron, the same proportions, two tablespoonfuls of cognac brandy, and three ounces of white comfits; beat the butter with a wooden spoon to a cream; then add the flour, sugar, eggs, a little salt, throwing in a little at a time; when it is all well mixed put in the lemon-peel, cut in shreds, the brandy and two rinds of lemon, grated. This paste must be put into tins of an oblong shape, about two inches deep, greased with good butter. Strew the comfits on the top, with some white sifted sugar. Bake on sheets of iron a light brown.

TWIST BREAD.Let the bread be made as directed for wheat bread; strew a little flour over the paste board; then take three good sized pieces of dough, and roll each piece under your hands, twelve inches long, making it smaller in circumference at the ends than in the middle; having rolled the pieces in this way, take a baking dish and lay one part on it, join one end of each of the other two to it, and braid them together the length of the rolls, then join the ends by pressing them together; dip a brush in milk, and pass it over the top of the loaf; after ten minutes or so set it in a quick oven, and bake for nearly an hour.

FRENCH BREAD.With a quarter of a peck of fine flour mix the yolks of three eggs and the whites of two, well beaten, a little salt, half a pint of good yeast, that is not bitter, and as much milk, warmed, as will work into a thin, light dough; stir it around, but do not knead it. Prepare three quart wooden dishes; divide the dough in three parts, and let it rise; bake in a quick oven. Rasp when done.

COMMON BREAD CAKE.Take two pounds of bread dough, when making white bread, and knead it well with two ounces of butter, two ounces of brown sugar, and half a pound of currants; warm the butter and put it in a cupful of milk, add a couple of eggs. Bake it in a pan.

FRENCH ROLLS.Rub an ounce of butter into a pound of flour, mix one egg, beaten, a little yeast, not bitter, and as much milk as will make dough of a middling stiffness; beat it well, but do not knead; let it rise; and bake in tin pans.

POTATO ROLLS.Boil three pounds of potatoes, braise and work them with two ounces of butter and as much milk as will make them pass through a colander; take half or three-quarters of a pint of yeast and half a pint of warm water, mix with the potatoes; then pour the whole upon five pounds of flour, and add some salt. Knead it well; if not of a proper consistence, add a little more milk and warm water; let it stand before the fire an hour to rise; work it well and make it into rolls. Bake about half an hour in an oven not quite so hot as for bread. They eat well toasted and buttered.

TEA ROLLS.Two teaspoonfuls of saleratus, one teaspoonful of soda, half a pint of sour milk, a small piece of butter, a pound of flour, a teaspoonful of salt; mix all well together, and cut in small cakes; bake in a quick oven.

HARD BISCUIT.Warm two ounces of butter in as much skimmed milk as will work up a pound of flour into a very stiff paste; beat it with a rolling pin, and knead it very smooth; roll it thin, and cut it into round biscuits; prick holes in the biscuit with a fork; bake about six minutes.

HOT BISCUITS.Rub into a pound of flour six ounces of butter and three large spoonfuls of yeast, add a sufficient quantity of milk to make a nice dough; knead it into biscuits, and prick them with a fork; bake in a moderate oven.

CREAM OP TARTAR BISCUITS.One quart of flour, two teaspoonfuls of cream of tartar, one of saleratus, two and a half cups of milk, and a small piece of butter; bake in small pans for twenty minutes.

BISCUIT OF FRUIT.To the pulp of any scalded fruit add an equal weight of sifted sugar, beat it well, then put it into little white paper forms and dry in a cool oven; turn them the next day, and in two or three days box them.

PLAIN AND VERY CRISP CRACKERS.Mix a pound of flour, the yolk of an egg, and some milk, into a stiff paste; beat it well and knead till quite smooth, then roll very thin and cut into crackers. Bake them in a slow oven till quite dry and crisp.

APPLE FRITTERS.Peel and core six large apples, cut them in thin slices, soak them in wine and sugar for two hours, then make a batter of four eggs, a teaspoonful of rose water, or essence of lemon, a tablespoonful of wine, and a cup of milk, add three ounces of flour, mixed in by degrees. Heat some butter in a pan; dip each slice of apple in the batter and fry a nice brown; sift powdered sugar and a little nutmeg over them.

SALERATUS FRITTERS.A teaspoonful of saleratus, half a pound of flour, a pint of milk, a little salt, two eggs, well beaten; mix all together, and fry with plenty of butter or sweet oil to a light brown color. To be eaten hot with sauce or sifted sugar.

HOMINY FRITTERS.Have some hominy previously boiled, and when cold make this into fritters; put cinnamon and nutmeg upon them, and fry either in butter or fat; serve with wine sauce, jelly, or preserved fruit.