Originally Published: St. Andrew's, 1977 Original Images:
Contributed by: Vera Crandell
2 Cups Flour
1 1/2 tsp. Baking Powder
1 Cup Sugar
1/2 tsp. soda
1 tsp. salt
2 Tbsp. Salad oil
1 egg beaten
1 Cup raw cranberries sliced or halved
1 Cup broken nut meats
Juice and grated rind of one orange
Sift flour, sugar, Baking Powder, soda and salt. Combine orange juice, rind, oil and enough boiling water to make about 3/4 cup. Add to dry ingredients, add egg. Add cranberries and nuts. Bake in greased loaf pan 9 x 5 for 60 or 70 minutes at 350 degrees.
1 1/2 c. water
1/2 c. oil
2 c. matzo meal
2 T. sugar
salt
4 eggs
Boil water and oil together; pour hot mixture into matzo meal. Add sugar and salt and let stand until cool. Beat the eggs and pour over mixture. Mix well and let stand until firm. Make round balls in hand. Press finger into center to make hole. Bake on greased tin at 350° until light brown.
Use just half the quantity of sauce that you have of celery
or other vegetables. For 2 cups of celery you will need 1 cup of
milk, or less, and some of the celery water if you like; 2 level
tablespoonfuls butter, 2 level tablespoonfuls flour, 1/2 teaspoonful
salt and a little white pepper, rubbed together and add to milk
when boiling, in a double boiler. Potatoes, string beans, parsnips,
turnips, oysters, left-over fish and meats of different kinds are
creamed in the same manner, adding cracker or bread crumbs to
the meats and fish and baking a few minutes.
Bake in moderate oven 45-60 minutes. Makes one very large loaf.
Orange Peel Mixture:
Take white lining from peel of 3 large oranges. Cut in small pieces, cover with water. Boil, and pour off water. Cover with water again and boil until tender. Add 1 1/2 cups sugar. Boil down until there are 2 cups of mixture. Cool and add to above.
1/2 cup sugar, 1 1/2 cups sweet milk, 3 1/2 cups sifted flour, 1 cup dates (cut fine) or nuts, 1 egg, 4 tsps. baking powder, 1 tsp. salt (small).
Beat sugar and egg together. Add milk and flour alternately. Dredge dates or nuts with flour and add last. Pour mixture in bread tin and let stand 30 minutes.
In a pitcher or bowl put 1 pt. of lukewarm water, 1/4 teaspoonful of salt, 1/2 teaspoonful white sugar, and 1 heaping tablespoonful of white meal. Add enough sifted flour to make a stiff batter. Beat well 3 minutes. Set it to rise in a covered kettle of warm water and keep it at even temperature. After two hours stir in 2 tablespoonfuls of flour. Let it rise until very light. Sift a heaping teaspoonful of salt with 2 or 3 qts. of flour and put in pan so as to leave a large cavity in the center, and put in a tablespoonful of sweet lard and butter. Pour over this 1 1/2 pts. of lukewarm water, and add the rising. Mix and work into loaves. Rub butter over each loaf. Put in long, deep tins, and when it rises to the top of tins bake 3/4-1 hour in a moderate oven. Let it cool uncovered. This will make nice moist bread.
This is a sweet rich cake characteristic of Old Russia's holiday breads.
1 C. milk 1 C. sugar
1/2 lb. butter 4 eggs
2 cakes yeast 6 C. flour
1/4 C. water warm 3/4 to 1 C. raisins (seedless)
Scald milk. When hot add the butter and let it melt. When the liquid is cool add the yeast which has been softened in the warm water. Add sugar, eggs and flour, and mix well. Add raisins. No kneading is necessary. Cover dough and let rise in a warm place a few hours. Put dough into two buttered and floured pans and let rise again until double in bulk before baking. Use 1 lb. coffee cans as pans. If desired let dough rise above top of can in mushroom shape, or else place a wax paper extension above top of can to form tall cylinders. Bake in 400 degree oven 45 minutes. Slice in circles to serve.
