Molly Goldberg Jewish Cookbook (31 page)

Spread between the layers and on the top of the cake.

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MENUS

COOKING TERMS

COOKING HINTS

TEMPERATURE GUIDE

EQUIVALENT WEIGHTS AND MEASURES

MENUS

FRIDAY NIGHT DINNER

Cold Boiled Fish or Gefilte Fish with Horseradish

Chicken Soup with Kreplach

Chicken and Rice

Canot Tzimmes Cabbage Strudel

Fruit and Nut Compote

Komishbrot Tea or Black Coffee

SATURDAY DINNER

Chopped Liver

Dried Mushroom Soup

Baked Veal Chops Chulent

Honey Cookies Tea or Black Coffee

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Menus

COMPANY DINNER

Jellied Carp with Grapes

Vegetable Soup

Veal Paprikas, Onion Dumplings

Sweet and Sour String Beans Rice Kugel

Nut Spongecake Tea or Black Coffee

HOLIDAY DINNER

Pickled Fish or Gefilte Fish

Beef Soup with Farfel

Roast Duck

Potato Charlotte Sweet and Sour Red Cabbage

Fruit Strudel Tea or Black Coffee

DAIRY DINNER

Vegetable Chicken Livers Mushroom Soup Fish in Sour Cream Rice Stuffed Peppers Cheese Pudding Coffee

ONE-DISH DINNER

Hot Meat Borscht Kashe Varnishkes Prune Tzimmes Tea or Black Coffee

The Molly Goldberg Cookbook

PASSOVER SEDER DINNER

Ceremonial Foods Gefilte Fish with Beet Horseradish Chicken Soup with Matzo-Meal Dumplings Stuffed Turkey Carrot Sticks in Honey Passover Jelly Roll Tea

PASSOVER DINNER

Russell Borscht with Boiled Potatoes Matzo-Meal Pudding Nut Cookies and Tea

PASSOVER DAIRY DINNER

Paprika Fish

Passover Cheese Pancakes

Lemon Pie Coffee

PASSOVER LUNCH

Chopped Eggs and Onions Matzo Brie Coffee

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COMMON COOKING TERMS

bake To cook by means of dry heat, usually in an oven

baste To spoon liquid over a food while marinating or cooking

batter Any combination of flour, eggs, milk, or water used as dipping, coating, or for pancakes or cake

beat To mix, using a wire whisk, fork, rotary or electric beater

blanch To place in cold water, then bring to a boil. Nuts are blanched in this manner, then the skins are slipped off between the fingers

blend To mix ingredients together until smooth

boil To heat a mixture or liquid until bubbles appear on the surface; also to continue the process

boiling point The temperature at which a liquid begins to bubble around the edge

braise To brown in a little fat, then cook over low heat with very little liquid in a covered pan

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broil To cook by direct heat close to the source of the
heat

brush To spread seasoning, butter, or other coating

chill To cool by placing under refrigeration

chop To cut into small pieces

combine To join two or more ingredients together

cream To soften ingredients by beating with a spoon, rotary or electric beater until soft and of creamy consistency

cube To cut into pieces with approximately six equal sides

cut in shortening To mix shortening with flour by using a pastry blender or two knives until shortening is evenly distributed

dissolve To melt, break up, or liquefy

dredge To coat well, usually with flour or sugar

drippings Fat or juices that cook out of foods

dust To sprinkle lightly with a dry coating such as bread crumbs, flour, or sugar

flake To separate foods with a fork

fold in To use a spoon in a gently rolling circular movement as a means of combining ingredients

fry To cook in hot oil or other fat

garnish To decorate

grate To rub into small pieces on a grater

grind To put through a food mill or chopper; to reduce or crush into small pieces

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Common Cooking Terms

knead To manipulate or work with the hands, usually a dough, using a folding-back and pressing-forward motion

marinade A liquid used for pickling or seasoning by soaking; usually contains vinegar or wine, oil, spices, and herbs

marinate To soak in a marinade

melt To heat until the ingredient is changed from solid to liquid

mince To chop as fine as possible

mix To stir ingredients together

pan-broil To cook in a hot skillet with little or no fat

pan-fry To cook in a frying pan over direct heat, using some oil or fat

parboil To cook partially in water or other liquids

pare To remove the outside skin or peel of vegetables, fruits, etc.

poach To cook over a liquid just below the boiling point

preheat To turn on the oven to a selected temperature about 10 minutes before it is to be used

puree Food, usually cooked, forced through a sieve or run in an electric blender to produce a smooth mixture; to force through a sieve

render To melt solid fat away from connective tissue; to clarify fats by melting

roast To cook in an oven

roll To place on a flat surface and spread thin with a rolling pin

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saute To cook or brown over low heat in a little fat, oil, or butter

scald To pour boiling water over a food; to heat almost to boiling

sear To brown a food at high heat

sieve A utensil with a perforated bottom, used to separate coarse pieces from fine, and as a strainer of liquids

sift To separate coarse pieces from fine by shaking through a sieve, thus removing lumps and foreign particles

simmer To cook over low heat just below the boiling point

skewer To fasten with a wood or metal pin to hold something in place while cooking; a wood or metal pin

soak To cover a food with liquid

spatula Broad flexible knife suitable for lifting foods

stalk An individual piece; in celery the various stalks make up a bunch

steam To cook by direct contact with live steam in a covered container

steep To soak in hot liquid below the boiling point

stir To mix ingredients together, usually with a spoon

stock Broth in which meat, poultry, bones, or fish have been cooked

whip To beat a liquid to a froth; to increase the volume of a liquid by beating air into it

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COOKING HINTS

baking Always have ingredients at room temperature.

dairy products Use sweet butter whenever possible.

dried fruits To chop dried fruits more easily, heat the knife or food chopper before using.

fish Remove fish from the refrigerator 30 minutes before using.

meats Remove from refrigerator 1 hour before using.

nuts To blanch nuts, cover with cold water, bring to a boil, drain, cover with cold water, and slip the skin off between the fingers.

potatoes Grate potatoes into salted water to keep from turning dark.

poultry Season the day before it is to be used whenever possible. Remove from refrigerator 1 hour before cooking.

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The Molly Goldberg Cookbook

sour milk and cream If not available, add 2 teaspoons of lemon juice or vinegar to each cup of liquid; cook until the boiling point; cool and use.

yeast Yeast is sold compressed (fresh) or dry in 1-ounce packages. Always scald milk, then cool to lukewarm before adding yeast.

TEMPERATURE GUIDE

note: Always preheat oven 10 minutes before it is to be used.

COOKING MEASUREMENTS

Dash

3 teaspoons

2 liquid tablespoons

4 tablespoons 16 tablespoons

1  cup

2 liquid cups 16 ounces

4 cups

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Less than
Vs
teaspoon

1 tablespoon

1 ounce

V4
cup

1 cup

Vi
pint

1 pound

1 pound

j quart

EQUIVALENT WEIGHTS

AND MEASURES

The Molly Goldberg Cookbook