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
• 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.
• 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.
• 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
• 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.
• Maple Ice Cream
  Maple Ice Cream Half pt. maple syrup, and the yolks of 4 eggs which have been beaten. Boil about 20 minutes in a double boiler, add a small quantity (about 2 spoonfuls) of the Knox gelatine dissolved in warm water. Remove from the fire; when cool add 1 pt. of whipped cream, place in small tin cans or moulds, and pack in ice to freeze. Mrs. S. W. Beakes. Maple Ice Cream One coffee cup of maple syrup to 1 qt. cream. Freeze in the ordinary way. Mrs. B. A. Hinsdale
• 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.
• 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.
• 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.
• 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-
• 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."