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

Items

• Stuffed Artichokes
  Stuffed Artichokes Large artichokes 2 tablespoons butter 1 tablespoon flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup of liquid which may be thin cream, meat stock, vegetable stock, or hot water Cooked sweetbreads Boil artichokes in salted water one half hour; drain; gently press open petal and remove with slender sharp knife the choke, or inedible part or center leaving tender heart. Fill center of artichokes with diced sweetbreads which have been combined with a sauce made of remaining ingredients. A small paper container of melted butter may be put on plate with artichoke but is not necessary, as the sauce that masks the sweetbread should be thin.
• 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
• Castillian Potatoes
  Castillian Potatoes Servings: 6 1/3 cup butter OR margarine 2 1/2 lbs. potatoes, peeled, slices 1 cup onions, sliced 2 cups chicken broth, canned OR fresh 1 tsp. turmeric, powdered 2 tsp. salt 1 tsp. white pepper 1 clove garlic, minced 1 medium green pepper, chopped 1 cup pimiento strips 1/2 cup almonds, toasted, sliced In a heavy skillet heat butter, stir in potatoes and onions, coating well with butter, and saute about 5 minutes. Add chicken broth, turmeric, salt, pepper, and garlic. Turn heat to low and simmer until tender, about 15 to 20 minutes. Stir in green pepper and pimientos and heat. Spoon into serving dish and sprinkle with toasted almonds.
• 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
• Savory Tomatoes
  Savory Tomatoes Bread Mayonnaise Onion (or onion juice) Tomatoes Grated cheese Worcestershire sauce Cut bread in rounds. Spread thickly with mayonnaise. Sprinkle finely chopped onion or onion juice. Place tomato on top of each piece of bread, first cutting off top of tomato and hollowing out a little. Cover each with 3 tablespoons grated cheese, sprinkle with Worcestershire sauce. Bake in hot oven until cheese is melted and begins to brown. Serve at once.