Dainty dinners and dishes for Jewish families

| pint milk. 2 dessertspoonsful sugar. A few drops of flavouring essence. Melt butter in a saucepan, stir in the flour, add the milk and sugar, and stir till smooth. Boil up, cook G minutes, add the flavouring, and strain. A tablespoonful of sherry or rum may be added to this sauce instead of other essence. PUDDINGS, PASTRIES, JELLIES, &c. £ lb. almonds. 2 or 3 bitter almonds. 4 lb. castor sugar. 5 whites of eggs. ALMOND MERINGUE. Meringue d'A mandes. 1 lemon. Meringue of 6 whites of egg, J lb. castor sugar, and a few drops vanilla. Apricot jam. Pound the almonds not quite fine with a little white of egg, warm them, with the sugar, over the fire, beat the 5 whites stiffly, add them to the almonds and sugar off the fire, add the grated rind and the juice of the lemon, spread the mixture over some round wafer-paper, and bake in a cool oven about 1 J hours. Spread the jam over the cake when cold, beat the 6 whites with J lb. castor sugar, add the vanilla, and place the meringue rockily over the cake. Sprinkle with sugar, and place in a cool oven to dry. ALMOND 10 yolks and 8 "whites of eggs. 4 lb. ground almonds. PUDDING. j lb. castor sugar. 1 oz. Valencia almonds. Clarified sugar. Beat the yolks and whites separately, and then together. Stir in the almonds and sugar, and beat steadily for ^ an hour. Grease two tins or pie-dishes, pour in the mixture, and bake in a moderate oven. When done, turn them on to a sieve to cool. Decorate with halved, blanched almonds, and pour the syrup over if liked soaked, or hand it separately. APPLE MACAROON, Pommes aux A mandes. A little lemon rind, lb. ground almonds. 11b. cooking apples. 1 wineglassful cold water. J lb. castor sugar. Peel, core, and cut up the apples into small slices, stew them (though not to a mash) with the water, \ lb. of sugar, and lemon 4 eggs rind ; when soft place them in a souffle-dish and let them get cold. Beat up the eggs, ground almonds, and remaining \ lb. of sugar for 20 minutes, pour this mixture on to the apples, and bake in a moderate oven for f of an hour. APPLE SNOW. 3 large cooking apples. | 2 whites of eggs. 3 oz. castor sugar. Bake the apples, remove the skins, and pass the fruit through a sieve. Beat the whites to a stiff froth, and add the sugar by degrees, then add the apple, and beat all together till it is light and soft like snow. Pile it roughly on a dish, and decorate to taste with red currant jelly, etc. APRICOT EGGS. (Eufs eu Surprise. Sponge cake. | Apricots. 1 egg white. Stamp out some rounds of sponge cake, place them on a dish, pour some syrup from a tin of apricots over them. On each round place half an apricot, flat side downwards ; beat up the white of an egg very stiffly, put some carefully round each apricot, and grate a little nutmeg over to represent pepper. Serve at once. If for a butter meal, whipped cream can be used instead of white of egg. APRICOT SOUFFLE. Souffle aux Abricots. 1 lb. pot of apricot jam. 6 whites of eggs. 1 tablespoonful castor sugar. A little vanilla sugar. Beat the whites to a stiff froth, lightly add the sugar and vanilla. Beat up the jam, and stir it lightly into the eggs and sugar. Grease a souffle-dish with best salad oil, pour the mixture into it, bake in a quick oven for 20 minutes, and serve at once. BARCELONA CAKE.