Ripper Records: An Archive of Jack the Ripper and the 1888 Whitechapel Murders

Items

• Buckeyes
  Buckeyes 3 lbs. powdered sugar 2 lbs. chuck-style peanut butter 3 Tbsp. vanilla 1 lb. butter, softened 2 (12-oz.) pkgs. chocolate chips 1/4 to 1/2 bar paraffin Combine sugar, peanut butter, vanilla and butter with a pastry cutter. Form into 1-inch balls. Put on waxed paper and freeze 1 hour. In a double boiler, melt chocolate chips and paraffin. Put toothpick in top of ball and dip in chocolate mixture almost to top. Put on cookie sheet until firm. Store in tin boxes and freeze. Makes 100 buckeyes This was a recipe given to me by Elsie White. I make it for friends when Michigan plays Ohio State.
• Balboa Burgers
  Balboa Burgers 1 1/2 lbs. lean ground beef 2 Tbsp. red wine (or water) 1 Tbsp. Worcestershire sauce 1 tsp. Dijon mustard 1 1/2 tsp. salt 1/2 tsp. pepper 1 cup shredded Cheddar cheese (about 4 oz.) 1/2 cup chopped walnuts With fork, lightly combine beef, wine, Worcestershire sauce, mustard, salt and pepper. Add cheese and nuts and miz thoroughly, using a light touch. Shape into 6 patties. Grill about 4 inches above white-hot coals or in broiler about 4 to 5 minutes on each side. Makes 6 servings.
• Lahmajoun (Armenian)
  Lahmajoun (Armenian) 1 lb. lean ground lamb/beef/chicken 1 onion, finely chopped or grated 1 clove garlic, minced 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 8 whole-wheat or regular pitas 1/4 cup pine nuts 4 ounces crumbled feta cheese 2 tablespoons fresh chopped parsley Preheat oven to 350 degrees. Combine lamb, onion, garlic, oregano, salt and red pepper flakes in a mixing bowl. Mix gently with hands until well-blended. Arrange pitas on baking sheets. Divide lamb mixture among pitas. Scatter pine nuts and feta over the meat mixture. Bake 20 minutes, or until meat is done and pitas are crisp. Sprinkle with parsley. Note: Per serving: 354 calories, 19g protein, 15g fat (6g saturated), 38g carbohydrate, 677mg sodium, 50mg cholesterol, 5g dietary fiber. Serves 8
• Down-South Biscuits
  Down-South Biscuits Sift together .......... 4 cups sifted cake flour 1 tsp. baking powder 1/4 tsp. baking soda 1 tsp. salt Cut in .......... 3/4 cup butter Stir in gradually ........... 3/4 cup buttermilk Turn on floured board and knead lightly 2 minutes. Roll 1/4" tick; cut with small floured cutter. Bake in shallow pan in hot oven at 450 degrees for 12 minutes. Amount: 2 1/2 dozen biscuits
• Bongo Bongo Soup
  Bongo Bongo Soup 1 pt. milk 1/4 pt. half & half 1 pt. oysters 2 Tbsp. butter 1 can Gerber's baby spinach 1 tsp. monosodium glutamate garlic salt 1 tsp. A-1 Sauce salt & pepper 1 Tbsp. corn starch a little cold water whipped cream (optional) Simmer oysters in butter and their own juices until edges curled. Chop very fine or put in blender. (If you can buy oyster puree, so much the better.) Mix with all other ingredients, do not boil. Thicken with cornstarch and water. Should be smooth and thick as heavy cream. If you use whipping cream, spoon it on top of soup in individual tureens and brown under hot flame. Be sure the cream is whipped thickly and brown it quickly or it will run.
• Hot Crabmeat Dip
  Hot Crabmeat Dip 1 8-oz. pkg. cream cheese 1 Tbsp. milk 1 can crabmeat (flaked) 2 Tbsp. onion (chopped) 1 Tbsp. horseradish salt and pepper to taste Mix cheese and milk until smooth and then add the other ingredients. Bake at 375 degrees for 15 minutes.
• Rhubarb Cream Pie
  Rhubarb Cream Pie 2 Tbsp. butter 2 c. diced rhubarb 1 c. sugar 1/4 c. sugar 2 egg yolks (save whites) 2 Tbsp. cornstarch 1/8 tsp. salt 1/4 c. light cream Melt butter and add diced rhubarb and cup of sugar. Cool slowly until rhubarb is tender. Combine 1/4 cup sugar, egg yolk (well-beaten), cornstart, saltm light cream. Add to rhubarb and cook until thick. Cool and pour into baked 8 inch pie shell. Top with meringue made with the left over egg whites. Bake at 350 degrees for 12 to 15 mintues.
• Banoffee Pie
  Banoffee Pie 1 can Eagle Brand condensed milk, cooked 2 bananas, sliced 1 env. Sanka instant coffee 1 baked pie crust 1 1/4 c. whipped topping Spread condensed milk in crust. Place sliced bananas on top. Mix whipped topping and coffee and spread on top of pie. Refrigerate. To cook Eagle Brand condensed milk, slow boil unopened can for 3 hours, turning every 1/2 hour to assure even cooking. Cook in refrigerator.
• Coffee Bavarian Cream with Ginger-Caramel Sauce
  Coffee Bavarian Cream with Ginger-Caramel Sauce Bavarian Cream: 1 Tbsp. gelatin, unflavored 1/4 cup cold water 2 egg yolks 1/2 cup sugar, granulated 1/4 tsp. salt 1/2 cup thin cream 1 tsp. vanilla extract 1/2 cup coffee, black, strong 2 egg whites 1 cup heavy cream Soften gelatin in cold water for 5 to 10 minutes. Beat egg yolks, add 1/4 cup of the sugar, and salt. Gradually add cream and softened gelatin. Cook over low heat until slightly thickened; add vanilla and coffee and mix well. Chill until slightly thickened. Beat egg whites until soft peaks form and gradually add the remaining sugar, beating until stiff. Whip cream until thickened and gently fold into coffee mixture along with the egg whites. Spoon into a 2-quart mold and chill until firm. Serve with Ginger-Caramel Sauce. Ginger-Caramel Sauce: 1 1/4 cups brown sugar, packed 3 Tbsp. hot water 3 Tbsp. corn syrup, light 2 tsp. ginger root, grated 1/4 cup butter 1/2 cup heavy cream 1 tsp. vanilla extract 1/3 cup pecans, toasted
• Sachertorte
  Sachertorte Sachertorte: 7 oz. chocolate, semi-sweet 8 egg yolks 1/2 cup butter, melted 2 tsp. vanilla extract 10 egg whites 1/4 tsp. salt 3/4 cup sugar, granulated 1 cup flour, all-purpose, sifted 3/4 cup apricot jam Melt chocolate over hot water. In a mixing bowl, lightly beat egg yolks and then beat in melted chocolate, butter, and vanilla. Whip egg whites and salt until foamy, adding sugar, a tablespoon at a time. Continue to beat until stiff peaks form. With rubber spatula, mix one-third of the egg whites into the chocolate mixture. Then gently fold in flour and the rest of the egg whites, using an over-and-under cutting motion. Do not over-mix. Line 2 nine-inch cake pans with wax paper. Pour in batter. Bake at 350 degrees Fahrenheit for 25 minutes. Chocolate Glaze: 3 oz. chocolate, unsweetened 1 cup heavy cream 1 cup sugar, granulated 2 tsp. corn syrup 1 egg, whole 1 tsp. vanilla extract In a heavy saucepan, combine first 4 ingredients, stirring constantly with a wooden spoon; cook over low heat until the chocolate and sugar are melted. Then increase heat to medium and cook without stirring for 5 minutes or until a soft ball forms in a cup of cold water. Beat egg lightly. Stir in tablespoons of chocolate mixture and slowly beat this into the remaining chocolate mixture, mixing well. Cook over low heat, stirring constantly for 3 or 4 minutes or until the glaze coats the wooden spoon heavily. Remove from heat, add vanilla, and cool to room temperature. Cut a ring of wax paper and place on a cake plate. Gently place one layer of cake on top and spoon apricot jam over surface. Top with second cake layer. Chill. Pour warm glaze over, spreading with a metal spatula over top and sides. Chill for 2 or 3 hours. Gently pull wax paper from plate.
• Spinach Lasagna
  Spinach Lasagna 1/2 lb. lasagna noodles, cooked 4 c. tomato sauce 3/4 lb. frozen spinach, chopped & drained 1 lb. ricotta cheese or dry cottage cheese 1 lg. egg 1/4 lb. (1 c.) grated Parmesan cheese 1 tsp. salt 1/2 lb. cheddar cheese, grated 1/2 lb. mozzarella cheese, grated Pour half the sauce into a 9x12-inch pan. Top with noodles. Mix drained spinach with ricotta cheese (or cottage cheese), eggs and salt. Put the mixture on top of the noodles. Mix mozzarella and cheddar cheeses together and sprinkle half on the spinach mixtures. Top with remaining noodles and tomato sauce. Sprinkle the rest of the mixed cheddar and mozzarella cheese on top. Sprinkle Parmesan cheese on top. Place in preheated oven at 325 degrees. Bake for 1 hour. Remove foil last 15 minutes. Cover with aluminum foil, if needed, during the last 10 minutes. Serves 12.
• Hot Cheese Sandwiches
  Hot Cheese Sandwiches 1 small package nippy cheese 1 egg, unbeaten 1 tablespoon Worchestershire sauce Butter, equal to cheese Sliced bread Bacon slices, cut in half Blend together cheese, egg, Worcestershire sauce, and butter. Toast bread on 1 side and spread cheese mixture on untoasted side. Cover each with 1/2 slice bacon and up back in oven. When bacon is cooked, cheese is melted. Serve at once.
• Neopolitan Spaghetti
  Neopolitan Spaghetti 1 1/2 pounds spaghetti Onion to suit taste, chopped Garlic to suit 1 large green pepper 1 large red pepper or pimento 3 pounds chopped beef 2 cups catsup 2 cups canned tomatoes 2 cups chopped stuffed olives 2 cups grated cheese 1 pound mushrooms, sliced Lea and Perrins to taste Salt Cook spaghetti in boiling water and drain well. Saute sliced mushrooms. Saute onions, add meat, and cook until it loses its red color, Parboil green pepper 2 or 3 minutes. Mix all ingredients in double boilers and heat thoroughly. Add cheese last. Serves 20.
• Snow Pudding
  Snow Pudding Soak for 5 minutes .... 2 envelopes gelatin in 1/2 cup cold water Dissolve gelatin in ..... 2 cups hot water Add .................................. 1 cup sugar 1/2 cup lemon juice Stir and set aside to thicken. Sperate 2 eggs setting aside the whites until gelatin has set. Beat egg whites. Beat gelatin with rotary beater until frothy. Fold in egg whites. Pour into molds and let set. Serve pudding topped with custard sauce: Scald in double boiler ... 1 cup milk Mix together ..................... 2 tbs. sugar 1/8 tsp. salt 2 egg yolks Add scalded milk to yolk mixture a little at a time. Return to double boiler and stir constantly until mixture coats back of spoon. Remove immediately from fire and add 1 tsp. vanilla. Cool.
• Cottage Cheese Tuna Salad
  Cottage Cheese Tuna Salad 1 pkg. lime gelatin 1 1/1 cups hot water 3 tbs. vinegar 1/2 tsp. salt 1 8oz. pakg. cottage cheese 1/2 cup thinly-sliced radishes 1/4 cup mayonnaise Dissolve gelatin in hot water. Stir in vinegar and salt. Chill until slightly thickened. Fol in remaining ingredients. Pour into 8" ring mold. Chill until firm. Unmold on greens. Garnish with more cottage cheese and radish roses. AMOUNT: 6 servings.
• Blueberry Soup
  Blueberry Soup 3 1/2 cups bluebarries, fresh OR 20 oz. blueberries, frozen 1 cup sugar, granulated 1/4 tsp. salt 4 cups water 2 Tbsp. cornstarch 3 Tbsp. cold water 2 cups grape juice 1 tsp. lemon rind, grated 6 tsp. sour cream, dairy Combine blueberries, sugar, salt, and water and simmer for 15 minutes, until berries are tender. Combine cornstarch, cold water, and grape juice and stir into blueberry mixture, cooking until clear. Add lemon rind. Serve hot or cold with a teaspoon of sour cream.
• Poppy Seed Rolls
  Poppy Seed Rolls 3 to 3-1/2 c. all-purpose flour 1-1/2 T. sugar 1/2 t. salt 1 pkg. active dry yeast 1/2 c. dairy sour cream 1/4 c. water 1/2 c. butter or margarine 12 oz. can poppy filling 2 eggs, at room temperature In large bowl of electric mixer, combine 1 cup flour, sugar, salt and dry yeast. In a saucepan, combine sour cream, water and butter or margarine. Heat over low heat until liquids are ver warm (120 degrees to 130 degrees; butter or margarine need not melt entirely.) Gradually add to dry ingredients then beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping at bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead a few times to form a ball. COver and let stand 10 minutes. Divide dough in half; roll each half out into a 14x12 inch rectangle. Spread each with 1/2 can of filling. Roll each up from one side, jelly roll fashion. Seal edges. Place on greased baking sheet, sealed edges down. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Preheat over to 350 degrees; bake about 35 minutes or until lightly browned. Remove from baking sheet and cool on wire rack. When serving, sprinkle top of roll with confectioners' sugar, if desired. Note: It's not the holidays without mom's poppy seed roll. It was a special treat for breakfast on Christmas and Easter morning.
• Yogurt Potato Salad
  Yogurt Potato Salad 9 lbs. potatoes, A.P. 1 qt. cucumber, pared, seeded & diced 1 qt. hard-cooked eggs chopped 2 c. celery, sliced 1 1/2 c. green onion, chopped 1/2 c. parsley, minced 3/4 yogurt, plain 3/4 c. cider vinegar 3 T. sugar 3 T. salt 1 T. dry mustard 1 1/2 tsp. celery seed 3/4 tsp. pepper Method: Steam, cool, skin and dice potatoes, Toss potatoes with cucumber, egg, celery, green onion and parsley. Combin remaining ingredients for dressing: Plate with hearty sausages or other cured meats. Yield: 50 servings, about 1/2 cup each
• Scotch Eggs with Cheese Sauce
  Scotch Eggs W/Cheese Sauce 10 hard-boiled eggs 1 1/2 lb. sausage 3/4 c. flour salt & pepper to taste 1 egg, beaten 1 T. milk 1 c. bread crumbs Wrap sausage meat around eggs. Add salt and pepper to flour. Roll sausage eggs in seasoned flour. Make an egg wash by combining beaten eggs and milk. Dip floured eggs in egg wash and roll in bread crumbs. Heat frying oil to 375 degrees. Deep-fry eggs until outside is crisp