Soyer's standard cookery

Take some red beetroots, wash thoroughly and peel, and then boil in a moderate quantity of water from two to three hours over a slow fire, by which time a strong red liquor should have been obtained. Strain off the liquor, adding lemon juice, sugar, and salt to taste, and when it has cooled a little stir in sufficient yolks of eggs to slightly thicken it. This may be used either hot or cold. In the former case it is usually strengthened with a little home-made beef stock, and is considered to possess valuable tonic properties. If after straining off the soup the remaining beetroot is not too much boiled away, it may be chopped finely with a little onion, vinegar, and dripping, flavored with pepper and salt, and used as a vegetable. Pesach Barsht. About a month before Easter, take one hundred-weight, more or less, of beetroot, which must be thoroughly washed and scraped. Place the whole in a clean barrel of sufficient size, adding five or six gallons of lukewarm water. Let this stand in a cool place until signs of fermentation are observed, when the cover must be removed and a fresh one of clean linen placed over the barrel. The liquor is boiled as required, with any condiments and spices that are liked, and may be used either hot or cold. It is considered to be an excellent tonic. Shabbos Shalend. Take a quart each of white haricot beans and pearl barley, wash them in several waters and drain carefully. Now place them in a covered cooking vessel with some marrow bones or some meat cut into very small pieces. Flavor with pepper and salt and add sufficient water to just cover. Cover the vessel and bake thoroughly. This is always done on Friday, and the vessel is left in the oven until required for the Saturday dinner, when it takes the place of the soup. So that this dish may not be of too thick a consistency, a little water can be added during the cooking process. A rich suet dumpling is sometimes placed in the midst of the shalend; or some parboiled macaroni, contained in an inverted cup or jar, is baked with it. Yontuffsup. Take two pounds of rib of beef, half a chicken, a quarter of a turkey, and several pigeons. Place in a large cooking vessel with plenty of water, and add a split carrot and onion, a head of celery, a little parsley root, pepper and salt to taste, and a pinch of saffron. Let the whole simmer for two hours. The meat is then removed and can be used as a separate dish. Mazzakloyss. This is an accompaniment to the Yontuffsup described above. Prepare some Mazzamehl by crushing unleavened bread to a fine powder. To each tablespoonful of this flour take one egg. Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt. Now stir in the Mazzamehl and make into a paste with a sufficiency of chicken fat or clarified dripping. Form this paste into small balls and boil them for twenty minutes in the Yontuffsup previously described. Einlauf. Take four new-laid eggs and beat well into a semi-liquid paste with four tablespoonfuls of flour and a pinch of salt. Take up the mixture in large spoonfuls and drop from a considerable height into boiling soup shortly before serving.