: The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America Austria Germany Russia France Poland Roumania Etc. Etc. by Greenbaum Florence Kreisler - Jewish cooking Jud

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PUBLISHERS' NOTE PREFACE REMARKS RULES FOR KASHERING APPETIZERS SANDWICHES SOUPS GARNISHES AND DUMPLINGS FOR SOUPS FISH SAUCES FOR FISH AND VEGETABLES SAUCES FOR MEATS FRYING ENTR?ES MEATS POULTRY STUFFINGS FOR MEAT AND POULTRY VEGETABLES TIME TABLE FOR COOKING SALADS AND SALAD DRESSINGS FRESH FRUITS AND COMPOTE MEHLSPEISE CEREALS EGGS CHEESE BREAD COFFEE CAKES MUFFINS AND BISCUITS PANCAKES, FRITTERS, ETC. CAKES ICINGS AND FILLINGS FOR CAKES PIES AND PASTRY COOKIES DESSERTS STEAMED PUDDINGS PUDDING SAUCES FROZEN DESSERTS CANDIES AND SWEETS BEVERAGES CANNED FRUITS JELLIES AND PRESERVES BRANDIED FRUITS CANNED VEGETABLES VEGETABLES PRESERVED IN BRINE PICKLES AND RELISHES PASSOVER DISHES INDEX

TABLE OF WEIGHTS AND MEASURES MEASUREMENT OF FOOD MATERIALS

CANAP?S

For serving at the beginning of dinner and giving a zest to the appetite, canap?s are extremely useful. They may be either hot or cold and made of anything that can be utilized for a sandwich filling. The foundation bread should be two days old and may be toasted or fried crouton fashion. The nicest way is to butter it lightly, then set it in a hot oven to brown delicately, or fry in hot fat.

The bread should be cut oblong, diamond shaped, in rounds, or with a cutter that has a fluted edge. While the toast is quite hot, spread with the prepared mixture and serve on a small plate with sprigs of watercress or points of lemon as a garnish.

Another way is to cut the bread into delicate fingers, pile it log-cabin fashion, and garnish the centre with a stuffed olive. For cheese canap?s sprinkle the toast thickly with grated cheese, well seasoned with salt and pepper. Set in a hot oven until the cheese melts and serve immediately.

SARDINE CANAP?S

Toast lightly diamond-shaped slices of stale bread and spread with a sardine mixture made as follows:--Skin and bone six sardines, put them in a bowl and run to a paste with a silver spoon. Add two tablespoons of lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two teaspoons of chopped parsley and four tablespoons of creamed butter. Garnish with a border of whites of hard-boiled eggs, finely chopped, and on top scatter shredded olives.

WHITE CAVIAR

Take roe of any fish, remove skin, salt; set aside over night. Next day beat roe apart, pour boiling water over it and stir; when roe is white, pour off the water and let drain; then put in pan with two tablespoons of oil and salt, pepper, a little vinegar, and mix well. Let stand a few days before using.

This caviar may be substituted in all recipes for the Russian caviar or domestic caviar may be procured in some shops.

CAVIAR CANAP?S

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