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

Items

• Bongo Bongo Soup
  Bongo Bongo Soup 1 pt. milk 1/4 pt. half & half 1 pt. oysters 2 Tbsp. butter 1 can Gerber's baby spinach 1 tsp. monosodium glutamate garlic salt 1 tsp. A-1 Sauce salt & pepper 1 Tbsp. corn starch a little cold water whipped cream (optional) Simmer oysters in butter and their own juices until edges curled. Chop very fine or put in blender. (If you can buy oyster puree, so much the better.) Mix with all other ingredients, do not boil. Thicken with cornstarch and water. Should be smooth and thick as heavy cream. If you use whipping cream, spoon it on top of soup in individual tureens and brown under hot flame. Be sure the cream is whipped thickly and brown it quickly or it will run.
• Three Bean Chili
  Three Bean Chili 1 T. olive oil 1/2 c. onions, diced 1/2 c. celery diced 1 T. garlic, minced 1 T. chili powder 1/2 t. cayenne pepper 1/4 t. ground black pepper 1/2 t. ground cumin 1/2 t, paprika 1/2 t. oregano 1 bay leaf 1 T. all-purpose flour 1 c. water 1/2 c. V-8 juice 15 ox. can diced tomatoes with juice 1 T. sugar 1 t. salt 15 oz. can each, rinsed and drained (red kidney beans, garbanzo beans, pinto beans) Saute onions and celery in the oil in a large soup pot until onions are clear. Add garlic and cook about 3 minutes. Add spices and stir until combined. Stir in flour and cook an additional 3 minutes. Add the water and V-8 juice and stir until thoroughly combined. Add the diced tomatoes, sugar and salt and heat to simmer for about 15 minutes. Ass the beans and cook about 10 more minutes or until heated thoroughly and ready to serve. Add more water and taste to adjust seasonings as needed.
• New England Clam Chowder
  New England Clam Chowder Servings: 12 1 cup celery, diced 1 cup onion, chopped 1 cup potatoes, shredded 1 tsp. salt 6 cups water 4 cans clams ( 8 oz. ea.), with juice 10 cups milk 1 tsp. salt 1/2 tsp. pepper 1/2 cup butter 1/2 cup flour, all-purpose Cook celery, onion, and potatoes until tender in water to which 1 teaspoon of salt has been added. Add clams and juice, milk, salt, and pepper. Heat slowly to boiling point. Make a paste of melted butter and flour. Stir into hot chowder. Cook about 15 minutes or until chowder is smooth and slightly thickened.
• Blueberry Soup
  Blueberry Soup 3 1/2 cups bluebarries, fresh OR 20 oz. blueberries, frozen 1 cup sugar, granulated 1/4 tsp. salt 4 cups water 2 Tbsp. cornstarch 3 Tbsp. cold water 2 cups grape juice 1 tsp. lemon rind, grated 6 tsp. sour cream, dairy Combine blueberries, sugar, salt, and water and simmer for 15 minutes, until berries are tender. Combine cornstarch, cold water, and grape juice and stir into blueberry mixture, cooking until clear. Add lemon rind. Serve hot or cold with a teaspoon of sour cream.
• 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.
• 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.