Molly Goldberg Jewish Cookbook (22 page)

Combine the milk and butter in the top of a double boiler. Bring to a boil and place over hot water. Gradually add the farina, stirring constantly. Add the salt and pepper. Cook until thick, about 15 minutes, stirring occasionally. Cool for 15 minutes.

Add the eggs, mixing well. Drop by the teaspoonful into water or soup. Boil for 5 minutes. If boiled in water, drain and serve with melted butter. If boiled in soup, serve in it.

CHEESE PANCAKES

1 pound cottage cheese, drained thoroughly

2 eggs

¥2
teaspoon salt 4 tablespoons sugar

2 tablespoons sour cream 1 cup sifted flour

3 tablespoons chopped seedless raisins or candied fruit (optional)

6 tablespoons butter

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Noodles, Breads, and Pancakes

Force the cheese through a sieve. Add the eggs, salt, sugar, and sour cream. Beat well. Add the flour and mix well. Add the chopped fruit if desired.

Melt half the butter in a skillet. Form the cheese mixture into a pancake. Fry until lightly browned on both sides.

Serve with sour cream, sugar, and cinnamon.

Progress is a wonderful thing, and if you think that progress can't come to potato
latkes
you re very much mistaken. In the old days when fake and I were first married, to make potato
latkes
was a long chore, hut what don't you do for someone you love? So I scraped potatoes for hours. Nowadays I still love Jake but I dorit work so hard and the
latkes
are just as good as they ever were, according to Jake. I put the potatoes in an electric mixer, and before you know it a couple of hours work is done in a minute. Progress!

POTATO LATKES (PANCAKES)

4 potatoes, peeled, grated, and

drained 1 onion, grated 1 teaspoon salt
V4
teaspoon freshly ground black

pepper i egg, beaten 3 tablespoons potato starch or

flour
Vi
teaspoon baking powder
Vi
cup shortening

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The Molly Goldberg Cookbook

Mix the potatoes, onion, salt, pepper, egg, potato starch, and baking powder until very smooth.

Heat the shortening in a skillet. Drop the potato mixture into it by the tablespoonful. Fry until browned on both sides. Drain well.

Serve with meat dishes, or with applesauce as a separate course.

note: The potatoes may be grated in an electric blender.

BLINI

raised buckwheat
                         
i cake or package yeast

pancakes
                                     
^l
A
cup lukewarm water

2Y4
cups lukewarm milk

2 cups sifted buckwheat flour

4
^e
gg y°
^lks

i tablespoon sugar

i teaspoon salt

3 tablespoons melted butter

4 egg whites

4 tablespoons butter

Dissolve the yeast in the water. Add
Y\
cup of the milk and % cup of the buckwheat flour. Mix until smooth. Cover and set aside in a warm place to rise for 2 hours.

Beat the egg yolks. Add the sugar, salt, melted butter, and remaining milk and buckwheat flour. Add to the raised mixture. Mix well.

Beat the egg whites until stiff but not dry. Fold into the buckwheat mixture thoroughly.

Melt a little butter in a skillet. Drop the batter into it by the tablespoonful. Fry until browned on both sides, adding additional butter as necessary. Remove the pancakes and keep warm until all are ready.

Serve with additional melted butter and sour cream.

202

Noodles, Breads, and Pancakes

It's good to have a change once in a while, and something like a Noodle Layer Pudding is put down here by me in order for you to have a change. Too much of a good thing is also not good, and from time to time you might want to change over from meat and poultry. This recipe is a meal in itself, also it is good after you have fish when you make a dairy meal. Howsoever that may be, you will find this a welcome addition to the family menu no matter what. Also, this is easy to make and we often eat it when the mood overtakes us. But no matter what your desire, you will find it utterly. Yes.

NOODLE LAYER PUDDING

1  pound cottage cheese, drained

4
^e
gg y°
^lks

Vz
cup heavy cream

2 tablespoons sugar i teaspoon salt

i pound broad noodles, cooked

and drained
^l
A
cup bread crumbs 4 tablespoons melted butter

Force the cottage cheese through a sieve. (If an electric mixer is to be used, omit this step.)

Beat the cottage cheese, egg yolks, cream, sugar, and salt together until smooth.

In a buttered baking dish arrange alternate layers of the noodles and the cheese mixture, starting and ending with the noodles. Make as many layers as possible. Sprinkle the bread crumbs and butter on top.

Bake in a 375
⁰
oven for 30 minutes.

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The Molly Goldberg Cookbook

NOODLE-APPLE PUDDING

4 tablespoons shortening
Vi
pound fine noodles, cooked and drained

3
^e
gg
^s

V4
cup sugar

1 teaspoon cinnamon

Vi
cup bread crumbs

3 cups sweetened applesauce,

fresh or canned

Melt the shortening in a skillet. Saute the noodles in it until browned.

Beat the eggs, sugar, cinnamon, and
V\
cup of the bread crumbs together. Add the noodles and mix well.

In a greased baking dish arrange alternate layers of the noodle mixture and the applesauce, starting and ending with the noodles. Sprinkle the remaining bread crumbs on top.

Bake in a 350
⁰
oven for 30 minutes.

NOODLES AND CHEESE

1 pound pot cheese or cottage

cheese 1 cup sour cream 1 pound noodles, cooked and

drained 1 teaspoon salt 4 scallions (green onions), sliced

(optional)

Beat the pot cheese and sour cream together in a saucepan. Add the noodles and salt. Toss lightly over low heat until thoroughly heated. Add the scallions, if desired.

204

Noodles, Breads, and Pancakes

The noodles may be baked in a 37 5 ° oven for 20 minutes if desired, instead of heating over direct heat.

NOODLES WITH MOHN (POPPY SEEDS)

1 cup milk
V*
cup brown sugar
Vi
cup poppy seeds 1 pound broad noodles, cooked and drained

Combine the milk, brown sugar, and poppy seeds in a large saucepan. Bring to a boil and cook over low heat for 5 minutes, stirring occasionally. Add the noodles. Mix lightly and heat. Serve hot as a dessert.

KASHE VARNISHKES

noodles with buckwheat
             
i cup medium buckwheat groats

groats
                                             
i egg, beaten

i
³
A
cups boiling water

2 teaspoons salt

6 tablespoons shortening

2 onions, chopped

Vi
pound broad noodles, broken

in half, cooked, and drained
Vi
teaspoon freshly ground black pepper

Mix the groats and egg in a saucepan over low heat until each grain is separate. Add the water and 1 teaspoon of the salt. Cover and cook over low heat for 12 minutes.

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The Molly Goldberg Cookbook

Melt the shortening in a skillet. Saut6 the onions in it for 10 minutes, stirring frequently. Add the noodles, buckwheat groats, pepper, and remaining salt. Mix together lightly and heat before serving.

Serve with meat dishes.

KOLATCHEN

sour cream biscuits
                     
i cake or package yeast

V4
cup lukewarm water
^l
A
pound butter

2 eggs

3 tablespoons sugar

1 teaspoon salt

2 teaspoons grated lemon rind 1 cup sour cream

3 cups sifted flour

1 egg white, beaten

Soften the yeast in the water for 5 minutes.

Cream the butter. Add the eggs, sugar, salt, lemon rind, sour cream and yeast. Beat well. Add the flour, mixing well. Knead until smooth. Roll out 1 inch thick on a lightly floured board. Cut into 2-inch circles. Place on a buttered cooky sheet and let rise for 1 hour. Press down the center of each biscuit to form a ridge around the edges. Brush with the egg white.

Bake in a 375° oven for 20 minutes.

Serve warm.

206

Noodles, Breads, and Pancakes

MOHN KICHLACH

poppy-seed biscuits
                       
i cup sifted flour

³
A
teaspoon baking powder

V%
teaspoon salt

2 tablespoons sugar

V*
cup poppy seeds

V$
cup salad oil

2 eggs, beaten

i tablespoon ice water

Sift the flour, baking powder, salt, and sugar into a bowl. Add the poppy seeds and mix. Make a well in the center. Place the oil, eggs, and water in it. Work in the flour, mixing until a heavy batter is formed. Preheat oven to 325
⁰
.

Drop the batter by the teaspoonful onto a greased cooky sheet, leaving about 2 inches between each.

Bake for 20 minutes, or until browned.

KASHA (BUCKWHEAT GROATS)

1 cup
kasha,
medium or coarse

!egg

1 teaspoon salt

2 cups boiling water

Mix the
kasha,
egg, and salt in a saucepan. Place over low heat and cook, stirring constantly, until each grain is dry and separate. Add boiling water; cover and cook over low heat 12 to 15 minutes, or until dry and tender.

Serve as a substitute for rice or potatoes, or use as directed in recipe. This recipe makes about
^Vi
to 4 cups.

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The Molly Goldberg Cookbook

FRIED CHEESE SPECIAL, 3E.

12 slices white bread, trimmed 6 slices mozzarella cheese or

white American cheese 6 anchovies, mashed
Vi
cup milk
Vi
cup bread crumbs 2 eggs

Vi
teaspoon salt
Vi
cup olive oil
Yi
cup salad oil

Make 6 sandwiches of the bread, cheese, and anchovies. Dip in the milk and then in the bread crumbs. Beat the eggs and salt together, and dip the sandwiches, coating them well.

Combine and heat the oils to 360
⁰
. Fry sandwiches until golden brown on both sides. Drain and serve
hot.

208

JBessefcfc

By some people the meal itself is a long delay between the appetizer and the dessert. The desserts in this section are from all my neighbors, and for some reason, no matter how much a person says they cant cook, they always have a favorite dessert that they can make better than anyone else. So the best desserts of my acquaintances I have here.

The sweet tooth is universal, and if the politicians would stop talking and let their wives trade dessert recipes, between the mixing and the measuring an understanding would arise and the world would have peace. "Let them eat cake," a famous lady said. I don't know whether she was a cook or not but she had the right idea, only she should have added pies and puddings and cookies, but maybe cakes was her favorite dessert.