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

Items

• Your Basic Tomato Soup
  Your Basic Tomato Soup Plain: Heat stock. Add tomato sauce. Tamari to taste. Pinch of Basil, Garlic, oregano. Cook all together for at least thirty minutes then it is ready to go. Dressed: You can put anything in a good tomato soup. Rice-Barley-Alphabets-Noodles. Simply add 1 cup of whatever to a boiling stock before you've added the tomato sauce and spices, lower the heat and let simmer for an hour. Then, if you like, add vegetables -> onions, carrots, celery, zucchini, spinach, green beans.... Cook all together until tender. Tamari to taste. Serve.
• Jane's Infamous Mushroom Barley
  Jane's Infamous Mushroom Barley Boil 8 cups of stock. Lower the heat to simmer and add 1 cup uncooked barley. Chop up 1 rib celery, 1 large carrot, 2 onions, and 1 pound of mushrooms. Add this, along with 1 bay leaf, 1 clove chopped garlic, oregano and thyme to the cooking barley. Cook at least another hour or two. Add tamari to taste. The longer this soup cooks, the thicker it gets.
• Glazed Bacon
  GLAZED (mistyped "GLAXED") BACON 1 1/2 to 2 1/2 lbs Canadian bacon 1 1/2 cups apple juice Bring to boil. Reduce heat and simmer, covered 30 minutes per pound or until tender. Preheat oven to 400°. Mix together: 1 cup brown sugar 1 teaspoon dry mustard 2 teaspoons corn syrup 1 Tbsp. flour Vinegar to moisten - 1 Tbsp. perhaps Put bacon in baking pan. Glaze with above mixture. Bake about 30 min. or until glaze threads from a spoon. Remove from oven. As glaze cools, keep basting until it hardens. Serve hot or cold. MARY YOURD
• Borscht Story and Recipes I - III
  Borscht Yudel the waggoner, having banished the bad taste of a long journey with a dose of brandy, was immersed in a plate of borscht. "Yudel," his neighbor Yankel yelled into the kitchen, "something terrible has happened!" The waggoner continued to eat with intense concentration. "Yudel, you idiot," cried Yankel, "prepare yourself for bad news. Something terrible, I tell you, has happened!" Still Yudel ate, unperturbed. "Yudel," Yankel persisted, "you poor man. Your wife has just died." The news had no apparent effect. "How can you eat so calmly?" Yankel rebuked him. "It isn't natural." "Make no mistake!" The wagonner looked up from his plate for a moment. "When I finish this borscht, will I give a yell!" Undoubtedly, Yudel must have been eating a nice hot bowl of borscht made from one of our choice recipes! Beet Borscht I 2 lb. boiling beef (flanken or brisket) 1 large bunch beets 2 medium sized onions 2 Tbsp. sugar 1 large clove garlic 2 medium size nuggets sour salt or 1 large lemon (juice of) salt and pepper to taste Simmer beef in water to cover generously. Skim to clear. Add sour salt (or lemon juice), sliced and peeled onions and beets, sugar, and seasoning. Mince garlic fine, add to broth. Cook until meat is tender (about 3 hours). Correct Seasonings. Serve hot. Borscht II Lois Levenson 1 lb. lean beef and bones 1 bunch peeled beets and greens 1 whole onion 1 #2 can tomatoes 2 Tb. sugar 1 Tb. Or more salt Juice of 1 lemon Put pot of water on to boil with meat. Cover. When boiling, remove scum. Add beets, greens, salt, and onion. After ½ hour, add tomatoes, lemon juice, sugar, and more salt if necessary. Cook 1-½ to 2 hours. Borscht III Anya Finkel 1 to 1-½ lb. soup beef 1 C. large lima beans 1 medium onion 2-½ qts. Water 1 can tomatoes (1 lb. 4 oz). 1 can beets (1 lb. 4 oz.) Salt to taste Juice of 1 lemon Sugar to taste Cook first four ingredients for about 1-½ hours or until meat is tender. Add tomatoes, beets, and salt and cook 20 minutes more. Add lemon juice and sugar and cook about five minutes more.
• 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.
• 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.
• Concord Grape Wine I & II
  Wine has played an important role in Jewish ceremony and culture throughout the ages. In biblical times the use of wine was obligatory both in public religious functions and for domestic ceremonial occasions. The references to wine as a means of promoting joy, as a sign of the bountiful gifts of providence, and as a token of personal gratitude to the creator are numerous throughout the Bible. How highly wine is regarded in the Bible may be seen from the fact that in a figurative sense Israel is called a vine. Later the rabbis used wine as a metaphor not only to represent Israel but also the Torah, the Messiah, and holy men. In the Talmud it is stated that in the world to come the righteous will drink wine from the grapes grown during the days of creation. The greatest blessing in the conception of the Hebrew people, the blessing of peace, is represented by the picture of a man resting under his vine and fig tree. Abundance of wine is in the Bible an indication of prosperity, and to offer bread and wine to a guest is a sign of friendship and hospitality. The rabbis held that taken in moderation wine is not only a healthful stimulant but is possessed of great curative properties, the best of all medicines. However, drunkeness was strictly forbidden. It was the custom in Talmudic times to give ten cups of wine to mourners with the "meal of consolation". The use of wine has been continued at religious functions in the synagogue and in the Jewish home on all festive occasions to this very day. Concord Grape Wine I 10 lbs. ripe grapes, stemmed 5 lbs. sugar Put grapes in an open crock and squeeze or mash by using 2 smooth boards. Cover crock with muslin and let stand at room temperature for 1 week. Stir once or twice during that period. Strain through muslin. Do not squeeze the mashed grapes while straining. Return the wine to the crock and add the sugar, dissolved with some of the grape juice. Cover with muslin and let stand 7 days longer at room temperature. Fill bottles with wine, but do not cork tightly. Store in a cool place away from light for 1 month. Taste and add more dissolved sugar if desired. Will be ready for use in 3 months. Matures and increases in strength after that initial period. Yield: approximately 2-2 1/2 gallons Concord Grape Wine II 10 lbs. ripe grapes, stemmed 3 qts. boiling water 5 lbs. sugar Put grapes in crock and pour in boiling water. When cool enough to handle, squeeze with hands without crushing seeds. The grapes need to be mashed to a dry pulp. Cover with muslin and let stand 3 days. Strain through muslin, squeezing lightly. Add sugar and stir. Cover and let stand 1 week. Uncover and skim carefully. Lay bottle on side and store in a cool place away from light. Ready for use in 2-3 months. Yield: about 2 gallons
• Spinach Rice is nice
  Spinach Rice is nice Boil the stock Add 1 cup uncooked rice and lower heat to simmer Chop up 2 onions, 1/2 pound mushrooms and 1/2 pound spinach. When rice has cooked at least 1/2 hour, add the vegetables, along with some dill. Cook at least another hour. Add tamari to taste. Eat and enjoy. Try with some grated cheese. This soup gets thick and hearty, and it is wonderful on a real cold day.
• Vegetables
  Vegetables. Few things are more commonly cooked than vegetables, and few things are served more often in an unwholesome and unpalatable form. It is too often thought and said that "any one can cook vegetables," and it is true that few cook them well. Of course, much depends on the freshness and quality of the vegetables themselves, even when well cooked. Green vegetables are never so fine as when freshly gathered, and all vegetables are best in their season, the forced ones lacking in quality and flavor. For chemical reasons cook young green vegetables in hard salted water, and dry vegetables, as dry peas, lima and other beans in soft water, without salt. Put them on in freshly boiling water, boil continuously until tender and drain at once. Have them neither underdone or overdone, if you would have them perfect. Especially is this true of potatoes. Wilted green vegetables may be freshened by sprinkling with cold water. Old potatoes may be improved by soaking in cold water for several hours. Dried beans and peas should be soaked over night in soft water. To keep celery and lettuce fresh roll in a damp napkin and place on ice. When green peas are growing old add a pinch of Wyandotte soda to make them tender. TIMETABLE FOR COOKING VEGETABLES. Thirty minutes:---asparagus, corn, macaroni, mushrooms, peas, boiled potatoes, tomatoes, lettuce. 45 minutes:---young beets, carrots, parsnips, turnips, baked potatoes, rice. 1 hour:---artichokes, new cabbage, string beans, Brussels sprouts, cauliflower, greens, salsify, new onions, winter squash. 2 hours:---winter cabbage, carrots, parsnips, turnips, onions. 3 to 5 hours:---old beets. 5 to 8 hours:---dried beans, dried peas, hominy, etc. Mrs. R. Campbell. The above timetable will serve as a guide to the inexperi-
• 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
• How to Preserve a Husband
  HOW TO PRESERVE A HUSBAND. Be careful in your selection, do not choose too young, and take only such varieties as have been reared in a good moral atmosphere. When once decided upon and selected, let that part remain forever settled, and give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them into hot water. Even poor varieties may be made sweet, tender, and good by garnishing them with patience, well sweetened with smiles, and flavored with kisses, to taste; then wrap well in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years. "AUNT HANNAH."