Dainty dinners and dishes for Jewish families

Prepare the fruit by removing stalks, stones, hulls, or skins, as may be desirable, cut up the larger fruit into neat pieces, ai range it in layers on a glass or silver dish, sprinkling each layer with castor sugar. Then gently pour over all as much liqueur as will make a good syrup, ladling it over the fruit occasionally. Keep it on ice till wanted. 5[illustration: 5. — CLEARING SOUP or JELLY. (Pages 7 & 93.) 6. — FORMING ECLAIRS. (Page 115.) 7. — GENOESE PASTRY. (Page 96.) 8. — PUFF PASTRY. (Pages 103 & 118.)].) FRUIT SOUFFLE. Souffle de Fruits. 1 lb. strawberries or other fruit. 3 eggs. ½ lb. castor sugar. \ 11). flour. Grated rind of a lemon. Pick the strawberries or any other fruit into a pie-dish. Beat the eggs with the sugar, and grated lemon rind over hot water till thick, then beat till cold, and stir in the flour lightly. Pour it over the fruit and bake in a moderate oven \ hour. If hard fruit is used, it must be stewed first. GATEAU OF CHERRIES. Gateau de Cerises. 1 lb. cherries, stoned. 3 oz. castor sugar. 2 tablespoonsful brandy, or a little vanilla. 1 oz. isinglass. Rind and juice of 1 lemon. Cochineal, s pint water. Put the sugar, ^ pint water, the rind and juice of a lemon and a little cochineal in a saucepan and boil it for 20 minutes. Then add the stoned cherries. Melt the isinglass in ^ pint of water, and when it is dissolved add it to the cherry mixture. Add also the brandy or vanilla. When well mixed, pour it into a wetted mould to set, and turn out when required. GENOESE PASTRY. Pate Genoise. ½ lb. flour. ¼ lb. sugar. \ lb. clarified dripping. A pinch of salt. 4 eo-fs. Jam. Warm the dripping by the side of the fire and beat it till white. Mix the flour, sugar, eggs and salt thoroughly together with a wooden spoon, then add the beaten dripping. When all is well mixed spread it ½ of an inch thick on a well greased baking-tin and bake in a moderately hot oven. The pastry can afterwards be spread with jam, cut into fancy shapes and decorated with different coloured icings, cherries, etc. HAMAN'S EARS. 1 tablespoonful salad oil and some for frying. lb. flour. 2 eggs. Heat the oil, mix with it the flour and well beaten eggs. Make it all into a paste, roll it out as thin as possible in rounds, cut each round in four and let the pieces dry. Have ready some boiling salad oil, put a few pieces of paste in the oil, and as soon as they are put in, draw them up across the middle with 2 silver skewers, so that they more or less resemble the shape of the human ear. Fry till they are a pale golden colour, drain them on kitchen paper, pile lightly on a dish and sprinkle with castor sugar. JAUMANGE. £ lb. lump sugar. | pint water. Juice of 3 and peel of 2 lemons. 1 oz. dissolved isinglass. 1 wineglassful of brandy. 3 wineglassesful of sherry. Yolks of 5 eggs. Dissolve the sugar in the water, add the thinly cut lemon rind, dissolved isinglass, juice of the lemons, brandy and sherry. Beat up with this the yolks of eggs. Place the basin containing the mixture in a pan of boiling water over the fire and stir for a few minutes. Pour into a wetted mould to set and get cold. LEMON CREAMS. Creme tie Citrons. 3 lemons. 1 pint cold water. 2 egg yolks and 4 whites. Castor sugar to taste.