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
• 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.
• 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
• 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
• 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.