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
• 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
• Romaine Salad with Spiced Pecans
  Romaine Salad with Spiced Pecans ½ cup balsamic vinegar 2 garlic cloves, mashed 1 cup olive oil ¼ teaspoon cumin ¼ teaspoon thyme Salt and pepper to taste 3 heads romaine lettuce, torn into pieces 6 ounces Gorgonzola cheese, crumbled Spiced Pecans (below) For the dressing, combine the vinegar and garlic in a bowl and mix well. Add the olive oil gradually, whisking constantly. Season with cumin, thyme, salt and pepper. Toss the lettuce with the cheese and dressing in a large bowl. Divide among 6 plates. Top with Spiced Pecans. Yield: 6 Servings Spiced Pecans 2 teaspoons butter 1 tablespoon sugar ½ teaspoon kosher salt or sea salt ½ teaspoon black pepper ⅛ teaspoon cayenne pepper 1 teaspoon water ⅔ cup pecan halves Melt the butter in a heavy saucepan. Add the sugar, salt, black pepper, cayenne pepper and water. Cook until the mixture bubbles. Add the pecans. Cook for 5 minutes or until the sugar begins to caramelize, stirring until the pecans are coated. These pecans can be prepared 1 day ahead and stored in an airtight container. Yield: ⅔ cup
• Creamy Broccoli Soup
  Creamy Broccoli Soup Serve with croutons for a festive touch. 2 ½ pounds broccoli ½ cup chopped onion ¾ cup chopped celery ¾ teaspoon salt ½ teaspoon pepper ½ teaspoon nutmeg 2 bay leaves 1 ½ cups water 5 cups chicken broth ¼ cup butter 4 tablespoons flour 2 cups milk 1 cup light cream Cut stems from broccoli. Combine broccoli florets, onion, celery, seasonings, water, and broth in a large stockpot. Bring to a boil and simmer about 30 minutes. Strain soup, reserving broth. Remove bay leaves, and puree vegetables with 1 cup of reserved broth. In same stockpot, melt butter. Add flour, stir until smooth. Add reserved broth, pureed vegetables, milk, and light cream; stir until thickened. Garnish with croutons. Serves 12 to 16.
• Cheddar Cheese Biscuits
  Cheddar Cheese Biscuits Yield: Approximately 5-6 dozen ¾ cup unsalted butter, room temperature 3 cups sharp cheddar cheese, shredded 1 tablespoon dried mustard ¼ teaspoon cayenne pepper 1 tablespoon chopped fresh dill (optional) 1 ½ cups all-purpose flour Do you ever crave just a little bite of something that’s cheesy, but not too cheesy? Spicy, but not too spicy? Easy to make? Here it is. This recipe uses Cheddar cheese, but you can substitute any other sharp cheese, or combination of sharp cheeses, such as Gruyere or Monterey Jack. It is also good made with a strong blue cheese, such as Maytag Blue, Stilton, or Gorgonzola. Be sure to cream the butter and cheese well together, a blended result which will melt-in-your-mouth. Heat oven to 350 degrees. Cream the softened butter and shredded cheese together until they are fully blended. It can be done in the bowl of a food processor; continue by adding the rest of the ingredients and processing until they are combined. You can also combine the ingredients with an electric mixer, using the flat whip. Do not use a whisk. The batter is too thick, and should you manage to get a whisk through the mass, it will beat air into it, and that is not what you want. Now do one of two things: either roll the mixture out into two thin sausage ropes, and refrigerate for at least an hour until they are cold enough to slice into ¼ inch thick slices, or place the mixture in a very large (16 inch) pastry bag, use a large fluted tube, and pipe biscuits about 1 ½ inches in diameter onto an ungreased baking sheet. Bake 8-10 minutes, or until they are slightly brown and the middle is dry. Tip: It may be difficult to pipe the dough from a pastry bag, as the mixture is very dense. You may want to fill the pastry bag and let it sit at room temperature for a half hour or so before you start piping.
• 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.
• 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.
• Pasty
  Pasty. Make a rich pie crust. Roll out as for pie, fill with thin sliced potatoes, round steak cut in small squares, large piece of butter, salt and pepper. Close as for turnover in half-moon shape, and bake in a moderate oven about 3/4 of an hour or until potatoes are cooked. Parsely or thin sliced turnip seasons nicely. Mrs. Sheley.
• Squirrels
  Squirrels The following is all I know about cooking squirrels. First catch your squirrel. Skin him, etc. Parboil in a little water in a kettle, add salt, pepper, and enough butter to fry it brown. Then eat. If the animal is tough parboil a little more till he is tender. F.A. Lyman