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.
• 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.
• 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.
• 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.
• 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.