Almond milk Here is a simple way to make milk from Almonds: Take a handful of almonds and place them in water over night to soak.You do not actually have to do this, however, it softens them up a bit. How much water you can experiment with. I soak about one handful in 2 cups [...]
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Borscht is one of my favorite soups. I think not only because I grew up with it, but because its healthy. You need, beets 3 to 4 depends on how much you are making. A piece of meat, it might be, chicken or ribs. One lemon, cream or yogurt (I prefer yogurt), About a half [...]
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Kvass or Kvas is a Russian or Ukrainian drink (non-alcoholic) made from Rye, fruit and herbs. Boil honey or sugar ( 2 cups) and water (four liters). Let this cool to room temperature. Break up about a pound of rye bread and any fruit and herbs of your choice and add yeast to make a [...]
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Peel and slice three oranges that have been on ice (Russians put everything on ice). Remove the seeds, arrange the slices in a compote, cover with powdered sugar, and add two tablespoonfuls each of maraschino, curaçoa, and brandy. Let it stand an hour in the fridge before serving. Or, arrange in a dish a neat [...]
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There are many ways to make this but this is an old fashion way that I got from an old Russian Jewish cookbook. Take a half cup of coarse barley and two quarts of water. let boil for about 1 hour and skim. then add 2 onions, a bunch of carrots, parsley, 2 turnips, one [...]
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Cray-fish (or craw-fish) resemble small lobsters; they are excellent as a salad, and are extensively used in garnishing fish salads. Boil two dozen cray-fish for fifteen minutes in water slightly salted; break the shells in two; pick out the tail part of each; cut it in two lengthwise; remove the black ligament. Put into a [...]
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Wash, skin, and bone eight salted anchovies; soak them in water for an hour; drain and dry them. Cut two hard-boiled eggs into slices. Arrange the leaves of a head of lettuce neatly in a salad-bowl and add the anchovies and the eggs. Prepare a plain dressing in a soup-plate, pour it over the salad [...]
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This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle cut is considered the choicest to boil. To carve it, first run the knife down and along the upper side of the fish from 1 to 2, then again on the lower side from 3 to [...]
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The mackerel is one of the most beautiful of fish, being known by its silvery whiteness. It sometimes attains to the length of twenty inches, but usually, when fully grown, is about fourteen or sixteen inches long, and about two pounds in weight. To carve a baked mackerel, first remove the head and tail by [...]
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Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of butter, and dredge it with flour; it should be well beaten up with a silver fork. The above bread [...]
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