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

Items

• Cheese Croquettes
  Cheese Croquettes 3 tablespoons butter 1/3 cup flour 1 cup American cheese, cut in small pieces 1/2 cup grated Parmesan cheese 1/4 teaspoon salt and paprika on top 2/3 cup milk Yolks of 2 eggs Make a white sauce of butter, flour, seasoning, and liquid. Add beaten egg yolks and cheese, and when well mixed stir in the pieces of American cheese. Turn into dish to cool. Shape into balls. Roll in egg and fry in deep fat. Mrs. E. L. Adams, Ann Arbor
• Potato Latkes
  POTATO LATKES 6 Potatoes Pepper to taste 2 eggs 1 small onion grated 2 Tb. flour 1/4 t. baking powder 1 t. salt Grate potatoes and drain. Add remaining ingredients and mix well. Drop by tablespoonfuls into at least 1/4 inch deep hot fat. Fry until brown on both sides, turning only once so that pancakes do not get soggy. HINTS FOR POTATO LATKES Mollie Rossin 1. Before grating potatoes, grate the onions first, so that the potato doesn't stand around any longer than necessary. Add a pinch of baking soda to the potato and onion mixture. This keeps the potatoes white. This is especially good when making a kugel as you have to grate so many potatoes and they are apt to turn brown. 2. Instead of adding plain flour as a thickener, use any ready made pancake mix. This keeps the latkes light and fluffy. 3. Fry in hot deep fat and turn over only once. Latkes get soggy and heavy if turned over and over.
• Chicken Parmesan
  Pollo Parmigiana (Breaded Chicken Breast with Parmesan) Serves 4 1 egg ¼ cup milk ¼ cup flour 3 cups Panko bread crumbs 1 Tbs. minced garlic ½ cup Parmesan cheese, grated 1 Tbs. fresh basil, chopped 1 Tbs. fresh oregano, chopped ¼ cup chopped parsley 4 5 oz. skinless, boneless chicken breast Coarse salt and ground black pepper Cooking and assembling the chicken ⅓ cup olive oil 2 cups Tomato Basil Sauce (see below) ½ lb. spaghetti, cooked al dente 4 slices mozzarella cheese, thinly slices 2 Tbs. Parmesan cheese, grated 4 fresh basil leaves, as garnish Heat the oven to 400 degrees. In a large mixing bowl combine the bread crumbs, garlic, Parmesan, basil, oregano, and parsley, and mix well. Set aside. In a separate bowl beat the egg with the milk. Set aside. In another bowl add the flour and set aside. Season the chicken breast with salt and pepper. Dust the chicken breast lightly in flour, then dip in egg wash. Coat the chicken breast on both sides with breading and press lightly with hand to adhere. Set aside. Heat the oil in a large saute pan over medium-high heat. Add the chicken and saute on each side for approximately 3 minutes or until nicely browned. Remove the chicken from the heat and place on a baking sheet. Top with mozzarella slices and sprinkle with Parmesan cheese. Bake in oven for 2 minutes or until cheese melts. In a large sauce pan, heat the Tomato Basil Sauce along with spaghetti. Transfer the spaghetti with tongs to individual plates and top each with a chicken breast. Sugo Di Pomodore (Tomato Basil Sauce) Makes 2 Quarts 3 24-oz. Cans chopped tomatoes, preferably Hunts ½ cup extra virgin olive oil 6 medium size garlic cloves ⅓ cup tomato puree 2 cups fresh basil leaves, loosely packed, coarsely chopped 1 ½ Tbs. coarse salt 2 tsp. freshly ground black pepper 1 Tbs. honey or pinch of sugar (optional) In a food processor or blender, puree the olive oil and garlic. Pour the mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.
• Maple Ice Cream
  Maple Ice Cream Half pt. maple syrup, and the yolks of 4 eggs which have been beaten. Boil about 20 minutes in a double boiler, add a small quantity (about 2 spoonfuls) of the Knox gelatine dissolved in warm water. Remove from the fire; when cool add 1 pt. of whipped cream, place in small tin cans or moulds, and pack in ice to freeze. Mrs. S. W. Beakes. Maple Ice Cream One coffee cup of maple syrup to 1 qt. cream. Freeze in the ordinary way. Mrs. B. A. Hinsdale
• Fresh Cherry Pie
  Fresh Cherry Pie 1 cup cherries pitted and put through grinder 1 tablespoon butter 2 tablespoons flour 3 tablespoons cherry juice 1 cup sugar 1 egg yolk slightly beaten Cook above ingredients together until very thick. Fill pie tin with crust and bake. Then fill crust with mixture. Cover with stiffly beaten whites of eggs with one tablespoon Sugar. Brown in oven. Mrs. Lewis M. Gram.
• Kreplach
  A Jewish mother was much distressed over the problem of her young son who was afraid to eat the popular dish known as kreplach. She took the boy to a psychiatrist for consultation. After hearing the case, the doctor said, "Now, Madam, this is very simple. Take the boy home, take him out into the kitchen, and show him how kreplach are made. This should probably eliminate the condition." Hopefully the mother followed his advice. On the kitchen table she put out a small square of dough beside which was a small mound of prepared chopped meat. "Now," she said, "there is nothing here you should mind." The lad beamed and nodded encouragingly. The mother then put the meat in the center of the dough and folded over one corner. The boy smiled and all seemed to be going well. She folded over the second corner and the third. The boy was nodding, and the experiment seemed to be progressing most favorably. Then she folded over the fourth and final corner; whereupon the boy groaned and muttered ........ "Oi, KREPLACH!" What the psychiatrist didn't know was to tell her to try one of our recipes for kreplach. They're guaranteed to not only remove all phobias, but to nurture a life long affection for the luscious dish as well! Kreplach I Bessie Ginsburg 1 cup flour 1 or 2 small eggs ½ t. salt Mix together. Knead until elastic using a floured board. Add flour until smooth and elastic and dough does not stick. Roll out on floured table and cut into 2-2 ½ inch squares. Filling: Grind meat, beef or turkey that has been cooked. To ½ cup meat, add 1 egg and some browned onion and season. Place 1 t. Filling in each square. Dampen edges with water and fold over to seal in a triangle. Boil in salted boiling water 10 minutes Usinig [sic] a wooden spoon, stir to prevent sticking. Drain in a colander and rinse in cold water. Serve in chicken soup or roast in oven, or heat in oven with salt and chicken fat. Makes 2 dozen. Kreplach II Naomi Lansky Dough: 1 egg Approx. ⅔ C. flour ¼ t. salt Filling: Any cooked meat or leftover (⅓ lb. meat is sufficient) ½ t. onion juice Finely chopped celery Schmaltz to hold meat together Salt and pepper to taste To make dough, beat egg slightly. Add salt and enough flour to make a stiff dough. Knead well on floured board. Invert bowl over dough and let stand, covered, ½ hr. Roll out as thin as possible. Dough should not be sticky but not too brittle. Cut dough into squares. Fill and pinch ends together. Cook in boiling salted water for 15 minutes. Drain To make filling, grind meat very fine, add other ingredients, season to taste, and mix well.
• Zingerman's Magic Brownies
  Black Magic Brownies Chopped unsweetened chocolate 1 cup plus 1 Tbsp 195 g Unsalted butter ¾ cup plus 2 Tbsp 195 g Pastry flour 1 ½ cups 218 g Baking powder 1 tsp Large eggs 4 Granulated sugar 2 ¾ cups 540 g Sea salt 1 tsp Vanilla extract 2 tsp Magic Brownies Walnut pieces 1 ¼ cups 150 g Buenos Aires Brownies Dulce de leche 3 cups plus 6 Tbsp 546 g Demerara sugar for sprinkling top Sea salt for sprinkling top (optional) 1. Preheat the oven to 350 degrees F[180 degrees C]. Spray a 9-by-13-in [23-by-33-cm] pan with nonstick cooking spray. 2. In a double boiler, melt the chocolate and butter. Set aside. 3. In a medium bowl, combine the pastry flour and baking powder. Mix with a whisk to eliminate any lumps of flour and to distribute the baking powder evenly. 4. In a large mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat with a whisk until well combined and aerated, about 5 minutes. If you are using a stand mixer, use the whisk attachment on medium speed for this step. Add the melted chocolate/butter mixture to the egg mixture and whisk to combine evenly. Stir in the dry ingredients, using a rubber spatula. If using a stand mixer, use the paddle attachment for this step and mix on a low speed. 5. If you are making Black Magic Brownies, you are done mixing and can move on to step 6. If you are making Magic Brownies, toast the walnuts. Place the walnuts on a sheet tray in a 325 degree F [165 degree C] oven for 10 to 15 minutes, or until they’re a deep golden brown. Let cool. Add the toasted walnuts to the batter and mix gently simply to distribute them evenly, then go to step 6. For Buenos Aires Brownies, see the directions that follow. 6. Pour the batter into the prepared pan. Carefully spread it to the corners of the pan in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center is clean. 7. Remove from the oven and cool on a cooling rack for at least an hour. Cut into 12 squares, using a sharp knife to avoid crushing the top. Chilling the brownies before cutting may help the squares look more beautiful, but they taste better at room temperature. Buenos Aires Brownies 1. Warm the dulce de leche slightly, on the stove or in a microwave. This will make it more spreadable. Place two-thirds of the brownie batter in the pan and spread evenly to cover the bottom. Spread the dulce de leche out evenly over this layer of batter. Top with the remaining brownie batter and spread to cover the dulce de leche. Sprinkle the top with Demerara sugar. If you like sweet and salty desserts, also sprinkle with a little sea salt.