The Jewish Manual Part 16

GERMAN OR SPANISH PUFFS.

Put a quarter of a pound of fresh b.u.t.ter, and a tea-cup full of cold water into a saucepan, when the b.u.t.ter is melted, stir in, while on the fire, four table spoonsful of flour; when thoroughly mixed, put it in a dish to cool, and then add four well beaten eggs; b.u.t.ter some cups, half fill them with the batter, bake in a quick oven and serve with clarified sugar.

A LUCTION, OR A RACHAEL.

Make a thin nouilles paste, cut into strips of about two inches wide, leave it to dry, then boil the strips in a little water, and drain through a cullender; when the water is strained off, mix it with beaten eggs, white sugar, a little fresh b.u.t.ter, and grated lemon peel; bake or boil in a shape lined with preserved cherries, when turned out pour over a fine custard, or cream, flavored with brandy, and sweetened to taste.

PRENESAS.

Take one pint of milk, stir in as much flour as will bring it to the consistency of hasty pudding; boil it till it becomes thick, let it cool, and beat it up with ten eggs; when smooth, take a spoonful at a time, and drop it into a frying-pan, in which there is a good quant.i.ty of boiling clarified b.u.t.ter, fry of a light brown, and serve with clarified sugar, flavored with lemon essence.

SOPA D'ORO: OR GOLDEN SOUP.

Clarify a pound of sugar in a quarter of a pint of water, and the same quant.i.ty of orange flower-water; cut into pieces the size of dice a thin slice of toasted bread, or cut it into shapes with a paste cutter, throw it, while hot, into the sugar, with an ounce of sweet almonds pounded very finely, then take the beaten yolks of four eggs.

Pour over the sugar and bread, stir gently, and let it simmer a few minutes. Serve in a deep gla.s.s dish, sprinkled over with pounded cinnamon.

POMMES FRITES.

This is a simple but very nice way of preparing apples. Peel and cut five fine apples in half, dip them in egg and white powdered sugar, and fry in b.u.t.ter; when done, strew a little white sugar over them.

CHEJADOS.

Clarify a pound of sugar in half a pint of water; peel and grate a moderately sized cocoa nut, add it to the syrup, and let it simmer till perfectly soft, putting rose water occasionally to prevent its becoming too dry; stir it continually to prevent burning. Let it cool, and mix it with the beaten yolks of six eggs; make a thin nouilles pastry, cut it into rounds of the size of a tea-cup; pinch up the edges deep enough to form a shape, fill them with the sweet meat, and bake of a light brown. A rich puff paste may be subst.i.tuted for the nouilles pastry if preferred.

COCOA NUT DOCE.

This is merely the cocoa nut and sugar prepared as above, without egg, and served in small gla.s.ses, or baked.

COCOA NUT PUDDING.

Take about half a pound of finely grated cocoa nut; beat up to a cream half a pound of fresh b.u.t.ter, add it to the cocoa nut, with half a pound of white sugar, and six whites of eggs beaten to a froth; mix the whole well together, and bake in a dish lined with a rich puff paste.

EGG MARMALADE.

Clarify one pound of sugar in half a pint of water till it becomes a thick syrup. While clarifying, add one ounce of sweet almonds blanched and pounded; let it cool, and stir in gently the yolks of twenty eggs which have been previously beaten and pa.s.sed through a sieve; great care must be taken to stir it continually the same way; when well mixed, place it over a slow fire till it thickens, stirring all the time to prevent burning. Some cooks add vanilla, considering the flavor an improvement.

MACROTES.

Take one pound of French roll dough, six ounces of fresh b.u.t.ter, two eggs, and as much flour as will be requisite to knead it together; roll in into the form of a long French roll, and cut it in thin round slices; set them at a short distance from the fire to rise, and then fry in the best Florence oil; when nearly cold, dip them in clarified sugar, flavored with essence of lemon.

TART DE MOY.

Soak three-quarters of a pound of savoy biscuits in a quart of milk; add six ounces of fresh b.u.t.ter, four eggs, one ounce of candid orange peel, the same quant.i.ty of lemon peel, and one ounce of citron, mix all well together; sweeten with white sugar, and bake in a quick oven; when nearly done, spread over the top the whites of the eggs well whisked, and return it to the oven.

GRIMSTICH.

Make into a stiff paste one pint of biscuit powder, a little brown sugar, grated lemon peel, six eggs, and three-quarters of a pound of warmed fresh b.u.t.ter; then prepare four apples chopped finely, a quarter of a pound of sweet almonds blanched and chopped, half a pound of stoned raisins, a little nutmeg grated, half a pound of coa.r.s.e brown sugar, and a gla.s.s of white wine, or a little brandy; mix the above ingredients together, and put them on a slow fire to simmer for half an hour, and place in a dish to cool; make the paste into the form of small dumplings, fill them with the fruit, and bake them; when put in the oven, pour over a syrup of brown sugar and water, flavored with lemon juice.

FRENCH ROLL FRITTERS.

Take off the crust of a long round French roll; cut the crumb in thin slices, soak them in boiling milk, taking care they do not break; have a dish ready with several eggs beaten up, and with a fish slice remove the bread from the milk, letting the milk drain off, dip them into the dish of eggs, and half fry them in fine salad oil, they must then be again soaked in the milk and dipped the egg, and then fried of a handsome light brown; while hot, pour over clarified sugar, flavored with cinnamon and orange flower water.

HAMAN'S FRITTERS.

Take two spoonful of the best Florence oil, scald it, and when hot, mix with it one pound of flour, add four beaten eggs and make it into a paste, roll it out thin and cut it into pieces about four inches square, let them dry and fry them in oil; the moment the pieces are put in the frying pan, they must be drawn up with two silver skewers into different forms according to fancy; a few minutes is sufficient to fry them, they should be crisp when done.

WAFLERS.

Mix a cup and a half of thick yeast with a little warm milk, and set it with two pounds of flour before the fire to rise, then mix with them one pound of fresh b.u.t.ter, ten eggs, a grated nutmeg, a quarter of a pint of orange flower-water, a little powdered cinnamon, and three pints of warm milk; when the batter is perfectly smooth, b.u.t.ter the irons, fill them with it, close them down tightly, and put them between the bars of a bright clear fire; when sufficiently done, they will slip easily out of the irons.

Wafler irons are required and can be obtained at any good ironmongers of the Hebrew persuasion.

LAMPLICH.

Take half a pound of currants, the same quant.i.ty of raisins and sugar, a little citron, ground cloves and cinnamon, with eight apples finely chopped; mix all together, then have ready a rich puff paste cut into small triangles, fill them with the fruit like puffs, and lay them in a deep dish, let the pieces be placed closely, and when the dish is full, pour over one ounce of fresh b.u.t.ter melted in a tea-cup full of clarified sugar, flavoured with essence of lemon, and bake in an oven not too brisk.