Dainty dinners and dishes for Jewish families

Beat the yolks of the eggs, stir in the sugar, and then the flour. Add the stiffly beaten whites of eggs and the bakingpowder last. Pour into 2 well buttered shallow, round tins, and bake for 10 minutes in a rather quick oven. Turn out on to a sugared board, spread one piece with jam, and put the other piece over it. VICTORIA SANDWICH. G oz. flour. 1 teaspoonful baking-powder. Jam. CREAMS, CUSTARDS, PUDDINGS, &c. ALMOND CHEESECAKES. Puff pastry. 2 oz. ground almonds. 2 oz. flour. li oz. butter. 1 oz. creme de riz. 1 egg. A few drops of almond essence. Stir all the ingredients together for 20 minutes. Line somo patty-pans with puff pastry, and fill them with t lie mixture. Lake in a sharp oven till a golden brown. AMSTERDAM PUDDING. 4 oz. butter. 4 oz. ground almonds. 3 oz. castor sugar. 4 eggs. Cherries and candied peel. A wineglassful of rum. Mix the butter, almonds, sugar and egg yolks to a cream and stir in the stiffly beaten egg whites, and lastly, the rum. Decorate a buttered mould with the glace cherries and peel cut up. Fill the mould carefully with the mixture and bake it. Serve hot or cold. APPLE AMBER PUDDING. 2 lbs. good cooking apples. A little lemon rind. Castor sugar to taste. 2 eggs. 3 oz. A Hitter, ittle pastry. Peel, core and slice the apples and stew them till tender with just sufficient water to prevent them burning. Boil the lemon rind and sugar to taste with them. Remove the lemon, and beat up the pulp with 2 well beaten eggs and the warmed butter. Edge a pie-dish with pastry, pour in the mixture, and bake till tho pastry is done. Serve hot. 3 lbs. apples. 1 lemon. Sugar. APPLE CHARLOTTE. Charlotte aux Famines. Cinnamon and cloves. Bread. Butter. Peel, core and quarter the apples and put them into a stewpan with sugar to taste, a little cinnamon, and a few cloves tied up in muslin. Allow the apples to pulp and stir constantly to prevent them from burning. Reduce them to a stiff jam. Cut a piece of bread the size of the bottom of a plain mould, and some narrow pieces for the sides. Dip the pieces into melted butter and line the mould with them, brushing over the inside with beaten egg to join it well. Remove the flavourings from the apple pulp, pour it into the bread lined mould, cover with another piece of bread. Bake till crisp, turn out and dust with sifted sugar. MIGNON BATTER PUDDINGS. 2 oz. Hour. 2 egg's. Pinch of salt. ^ pint milk. Jam. Pass the flour through a sieve into a basin, add a pinch of salt; make a hole in the centre of the flour, break an egg in and beat it well into the Hour. Add the other egg and beat again, then pour in the milk gradually and beat the mixture till there are no lumps in it; leave the batter to stand for at least an hour. Butter some patty-pans well, 3 parts fill them with batter and bake in a quick oven for 15 minutes. Warm the jam, put a little on each small pudding, and serve at once. BEIGNETS SOUFFLES. | pint water. 1 oz. butter. 3 oz. Vienoa flour. 2 oz. castor sugar. 2 whole eggs. 1 yolk. Few drops essence. F rying oil.