Soyer's standard cookery

Take the milt of an ox or a calf, thoroughly wash it, rub well with salt, and again wash it. Then split it open and scrape off the flesh until only a somewhat thick skin is left. Make the flesh into a pulp in the same manner as directed for Gafillte Fisch. Then put the pulp back in the skin and sew it up carefully. Boil in plenty of hot water until well cooked, and serve very hot. Krepplekh. Make a fairly tough paste by mixing beaten eggs with flour, roll out very thin and cut into small squares. Next mince any Kosher meat with onion, nutmeg, pepper and salt, and distribute the minced meat in small heaps on the squares of paste. Fold over each square diagonally so as to make a triangle, and pinch the edges of the paste together. The krepplekhs are then boiled in soup, and served very hot. Annastich. Cook one pound of rice in a quart of Kosher stock for half an hour, stirring frequently. Then add a chicken stuffed and trussed as for roasting; cover closely and cook thoroughly. After removing the chicken, pass the liquor through a strainer, add the juice of a lemon and the whipped yolk of an egg, and pour over the bird. Krosphada. Place two sliced onions with two ounces each of sugar, and spices, pepper and salt to taste, in a pint of pure malt vinegar, and boil gently until the onions are nearly done. Let it cool a little and then stir in six beaten eggs and sufficient crumbled ginger-bread to make the whole quite thick. Place again over the fire for a few minutes, stirring frequently and mashing the mixture into a uniform paste; but be very careful that it does not boil. Tsimess. Take equal portions of parboiled spinach and sorrel, flavor to taste with ground nutmeg, pepper and salt, and add sufficient dripping to make the whole moderately moist. Place in a covered bowl or other vessel in a slow oven. This is prepared on Friday and left in the oven to keep hot until required for Saturday's dinner. All green vegetables may be prepared in the same way. SALAD. Salt Herring Salad. Put a salted herring to soak in water over night, and the next morning wash well, skin it and remove the bones. Mince the flesh with a raw onion and a hard-boiled egg, adding pepper to taste and sufficient oil to moisten well the whole. Mix very thoroughly and serve with fish, either hot or cold. SWEETS AND CAKES. Mlinczki. Beat up some eggs with sufficient flour to make a semiliquid paste of about the consistency of thick molasses. Pour this into a frying-pan in which a little oil or butter has been heated to boiling point, and place it on the hob or near a fire, so that without exactly cooking it will set into a stiff dough somewhat resembling a partly cooked pancake. Turn this out on a board and let it cool. Now peel, core, and mince one pound of apples with two ounces of ground sweet almonds, two ounces of powdered sugar, a pinch of cinnamon, and the juice of half a lemon. Mix well and then bind with the beaten whites of three eggs. Spread this mixture on the dough which in the meantime has cooled on the board, fold over, and tuck the edges in well. Then sprinkle well with powdered cinnamon and castor sugar, and fry in plenty of oil or fat. This is served either hot or cold as a sweet, but is better if served hot. Kremslekh.