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

Items

• Orange Biscuits
  Orange Biscuits 2 cups flour 1 teaspoon salt 4 level tablespoons baking powder 4 tablespoons shortening 3/4 cup (about) milk Make a dough of above ingredients and roll to 1/2 inch thick and spread with the following mixture, stirred and cooked slowly until think and smooth, then cooled: 2 tablesponns butter 4 tablespoons sugar 2 tablespoons orange juice 3 tablespoons grated orange rind Roll up like a jelly roll, slice 1 inch thick, and bake in moderate oven. Alpha Gamma Delta
• 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.
• Yorkshire Pudding 1, 2, & 3
  YORKSHIRE PUDDING---1. (To eat like vegetables with beef roast.) For 1 pt. of milk take 3 eggs, 3 cups of flour and a pinch of salt. Stir to a smooth batter and pour into the skillet around the roast 1/2 hour before it is done. Mrs. C. W. Wagner. YORKSHIRE PUDDING---2. One heaping tablespoonful of flour, 3 eggs, 1/2 cup of beef drippings, salt to taste. Mix the flour with a little milk, beat in the eggs with a beater, pour the drippings into a hot pan and mix the batter well into it. Serve very hot with roast beef, on the same dish. Mrs. W. J. Herdman. YORKSHIRE PUDDING---3. Two cups of flour, stir in 2 teaspoonsfuls of baking powder, 1/2 teaspoonful of salt, add slowly 1 qt. of milk, stir in 3 beaten eggs. Pour in the pan 1/2 hour before the meat is done. Dr. Mosher.
• 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.