Dainty dinners and dishes for Jewish families

Put the isinglass, ground almonds, a little grated lemon peel, 2 oz. castor sugar, and the water, in a saucepan over the fire, and boil it about 20 minutes. Beat up the yolks of eggs, let the other mixture cool a little, then pour it over the eggs. Blanch and chop the Valencia almonds, let the rest of the sugar get red-hot in a clean pan. Stir the almonds into it, and stir over the fire for 5 minutes. Crush these burnt almonds in a mortar, add to the custard, and stir all together over the fire for a few minutes. Oil a plain mould, decorate the bottom with the cherries, line the sides with Savoy biscuits, and half fill with broken Savoy biscuits and ratafias. Pour the custard carefully over, let it get cold, and turn out when wanted. CHESTNUT MOULD. Pouding de Marrons. . 1 lb. chestnuts. lb. loaf sugar. pint water. Juice of ½ a lemon. ½ oz. isinglass. Pink colouring. Remove the outside skins from the chestnuts, throw them into water for a few minutes to free them from the inner boiling skin. Make a syrup with the sugar, water, and lemon, and boil the chestnuts in the syrup till they are quite soft. Pass all through a sieve, add the dissolved isinglass and pink colouring, stir, pour into a wetted mould, and leave till cold. CHOCOLATE CAKE. Gateau de Chocolat. £ lb. grated chocolate. 1 small tablespoonful potato G oz. castor sugar. Hour. 5 eggs. Mix the chocolate, sugar, and potato flour together, then add the well beaten yolks of the eggs. Beat the whites to a stiff froth, add them, beat lightly till they are well incorporated, turn the mixture into a well greased round tin, and bake for about | of an hour. This cake is very nice if made with pounded Barcelona nuts instead of chocolate. CHOCOLATE SOUFFLES. Petits Souffles de Chocolat. G oz. grated chocolate. 1 tablespoonful castor sugar. 3 tablespoonsful cold water. 3 fresh eggs. Vanilla. Boil the chocolate and water till quite smooth, stirring all the time. Add the sugar, and stir till it is dissolved, but it must not boil, only warm thoroughly. Beat the yolks, add them, and beat all together for a few minutes, then add the stiffly beaten whites and vanilla. Stir all together one way till perfectly smooth, and fill souffle-cups, or papers, one-third from the top. Bake about 10 minutes in a moderate oven. CITRON PUDDING. £ lb. carrot. G oz. suet. £ lb. bread crumbs. ^ lb. candied citron peel. | lb. biown sugar. 1 ^ oz. ground or chopped almonds. eggs. Grate the carrot, chop the suet, shred the peel ; mix all the dry ingredients together, then add the eggs well beaten, and stir well. Put the mixture into a greased mould, and steam 3 hours. CLARET JELLY (FROM OX FOOT). 1 ox foot. 3 quarts water. 1£ pints claret. | lb. loaf sugar. Rind and juice of 2 lemons. ^ inch cinnamon stick. 3 cloves. Whites and shells of 2 eggs.