The Art of Jewish Cooking Read Online Free PDF Page A

(Passover)
    2 egg yolks
    ½ teaspoon salt
    2 egg whites, stiffly beaten
    ½ cup matzo meal
    Beat the egg yolks and salt until thick. Fold into the egg whites, then gradually fold in the matzo meal. Chill 1 hour. Moisten hands; shape mixture into ½-inch balls. Cook in boiling salted water 20 minutes. Serve in dairy or meat soups. Makes about 16.

Mavim’s Knaidlach (Passover)
    4 egg yolks
    1 teaspoon salt
    Dash cayenne pepper
    2 teaspoons grated onion
    2 tablespoons melted chicken fat
    4 egg whites, stiffly beaten
    ¾ cup matzo meal
    Beat together the egg yolks, salt, cayenne pepper, onion and fat until creamy; fold into the egg whites. Gradually fold the matzo meal into the egg mixture. Chill 1 hour.Moisten hands and shape the mixture into ½-inch balls. Cook in a covered saucepan 30 minutes. Makes about 24.

Potato Knaidlach (Passover)
    2 eggs
    1½ teaspoons salt
    2 tablespoons grated onion
    ⅓ cup potato flour
    3 tablespoons matzo meal
    4 cups grated drained potatoes
    Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1½-inch balls. Cook in salted water 20 minutes or until they rise to the top. Drain. May be served with meat dishes, too. Makes about 18.

Marrow Balls (Passover)
    Large marrow bone
    1 egg
    2 teaspoons grated onion
    1 tablespoon minced parsley
    1 teaspoon salt
    ⅓ cup matzo meal
    Have the butcher crack the bone. Carefully remove the marrow (there should be 2 to 3 tablespoons). Cream the marrow, then add the egg. Beat until mixture thickens. Stir in the onion, parsley and salt. Add the matzo meal, a tablespoon at a time until mixture is thick. You may not need all the meal. Chill 1 hour. Moisten hands and shape the mixture into very small balls. Cook in soup for 15 minutes. Makes about 24.

FISH

    Jewish cookery stresses the value of fresh-water in preference to salt-water fish. The reasons are not difficult to ascertain, for fish cookery in the Jewish fashion is inherited largely from Poland, Czechoslovakia and Hungary, all inland countries which do not have access to salt water. Fish dishes, therefore, were created from what was available—carp, whitefish and pike, the locally caught fish. (If not available, use any firm-fleshed white-meat fish.)
    There are many interesting and attractive ways of preparing dishes that keep well and provide delicious main courses for dairy meals or unusual first courses for a substantial dinner. Thanks to freezing techniques, almost all varieties of fish are now available throughout the country. Calorie counters will find fish appetizing and satisfying although low in calories and fat.

Boiled Carp
    4 onions, sliced
    2 beets, peeled and sliced
    3 cups water
    2 teaspoons salt
    ½ teaspoon pepper
    6 slices carp
    Combine the onions, beets, water, salt and pepper in a deep skillet. Place the fish in it. Cover, bring to a boil and cook over low heat 45 minutes, removing the cover after 30 minutes. Serve hot or chilled. Serves 6.

Scharfe Fish
    3 onions, sliced
    3 carrots, sliced
    2 stalks celery, sliced
    3 cups water
    2 teaspoons salt
    ¼ teaspoon pepper
    6 slices pike
    2 egg yokes
    2 tablespoons lemon juice
    2 tablespoons chopped parsley
    Combine the onions, carrots, celery, water, salt and pepper in a saucepan. Bring to a boil and add the fish. Cover and cook over low heat 30 minutes. Transfer fish to a platter and strain the stock.
    Beat the egg yolks and lemon juice in a small saucepan. Gradually add the stock, mixing steadily. Cook over low heat, stirring steadily until it thickens, but do not let boil. Pour over the fish. Sprinkle with the parsley. Serve hot or cold. Serves 6.

Gefilte Fish
    2 pounds whitefish
    2 pounds pike
    2 pounds winter carp
    5 onions
    2 quarts water
    4 teaspoons salt
    1½ teaspoons pepper
    3 eggs
    ¾ cup ice water
    ½ teaspoon sugar
    3 tablespoons matzo or cracker meal
    3 carrots, sliced
    Have the fish filleted but reserve the head, skin and bones. You may use any combination of fresh-water fish