ORGEAT.
Jewish Recipes
Beat three ounces of almonds with a table-spoonful of orange-flour
water, and one bitter almond; then pour one pint of new milk, and one
pint of water to the paste, and sweeten with sifted white sugar; half
an ounce of gum-arabic is a good addition for those who have a tender
chest.
Jewish Recipes
PASSOVER PUDDING.
Jewish Recipes
Mix equal quantities of biscuit powder and shred suet, half the
quantity of currants and raisins, a little spice and sugar, with an
ounce of candied peels, and fine well beaten eggs; make these into
a stiff batter, and boil well, and serve with a sweet sauce. This
pudding is excellent baked in a pudding tin, it must be turned out
when served.
Jewish Recipes
A PLAIN BOLA.
Jewish Recipes
Take three quarters of a pound of white sugar, three quarters of a
pound of fresh butter, two eggs, one pound and a half of flour, three
spoonsful of yeast, a little milk, and two ounces of citron cut thin,
and mix into a light paste; bake in a tin, and strew powdered sugar
and cinnamon over it before baking.
Jewish Recipes
The above ingredients are often baked in small tins or cups.
Jewish Recipes
AN EASY RECEIPT FOR A CHARLOTTE RUSSE.
Jewish Recipes
Trim straitly about six ounces of savoy biscuits, so that they may fit
closely to each other; line the bottom and sides of a plain mould with
them, then fill it with a fine cream made in the following manner: put
into a stewpan three ounces of ratafias, six of sugar, the grated rind
of half an orange, the same quantity of the rind of a lemon, a small
piece of cinnamon, a wine-glass full of good maraschino, or fine
noyeau, one pint of cream, and the well beaten yolks of six eggs; stir
this mixture for a few minutes over a stove fire, and then strain it,
and add half a pint more cream, whipped, and one ounce of dissolved
isinglass. Mix the whole well together, and set it in a basin imbedded
in rough ice; when it has remained a short time in the ice fill the
mould with it, and then place the mould in ice, or in a cool place,
till ready to serve.
Jewish Recipes
LEMON GINGER SHERBET
This is made the same as the lemon with the
addition of four ounces of candied ginger cut in fine bits and added to
the sirup with the grated yellow rind of a lemon. Boil until clear, add
lemon juice and a little more of the rind and proceed as with the ice.
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