Dainty dinners and dishes for Jewish families

Stew the rice in the milk till quite tender. Then add the eggs well beaten, sugar, flavouring, and the isinglass dissolved in milk. Mix well while hot, and pour into a mould. Beat the cream stiffly, mix in the strawberry jam, and pour it over the mould when it is dished up. i lb. jam. 1 pint milk. 2 oz. lump sugar. Preserved fruits for decoration. STONE CREAM. 1 heaped tablespoonful of arrowroot. 1 teaspoonful oraDge-fiower water. Place the jam at the bottom of a glass dish. Boil the milk and sugar together ; mix the arrowroot to a smooth paste with a little cold milk, stir it into the boiling milk, add the flavouring and stir the whole over a gentle fire for a few minutes till the arrowroot is cooked. Let it cool, pour it over the jam, and, when wanted, decorate to taste. TAPIOCA CREAM. Creme de Tapioca. 3 oz. large tapioca. Preserved fruits and pistachio 1 pint milk. kernels. 3 yolks of eggs. 1 teaspoonful cassonade. 1 pint cream. 2 oz. castor sugar Soak the tapioca in boiling water, and when this is cold, strain the tapioca off and boil it in the milk with the sugar and flavouring. When sufficiently done and cold, beat in the yolks of eggs and the cream. Pour it into a glass dish and garnish with preserved fruits and pistachios, chopped. ECLAIRS. 3 eggs. Vanilla. ½ lb. butter. 2 oz. sugar. ¼ pint water. 5 oz. Eureka aerated flour. Boil together the sugar, water and butter, and add the flour gradually ; stir till well mixed and then let it cook slowly for 10 minutes, stirring occasionally till it leaves the sides of the Cream. Icing. pan clean. Turn it out to cool. Then add the eggs separately and the vanilla. Force them through a bag and a wide pipe on to a greased baking-tin in finger lengths (see illustration p. 9o), brush with egg, and bake ½ hour. When cool, make an incision in one side, fill with whipped cream, and dip in coffee or chocolate icing. o EMPRESS PUDDING. 2 oz. rice. 1 pint milk. 1 egg. - Riz a l'Imperatrice. 2 oz. castor sugar. Few drops vanilla. Jam. Wash the rice, boil it in the milk till tender, let it cool, beat in the egg, sugar and flavouring. Butter a pie-dish well, spread a layer of the rice mixture at the bottom, then a layer of jam, continue till the rice is finished. Bake about ½ an hour in a moderate oven and turn out on to a hot dish. GENOESE PASTRY. Pate Gcnoise. ½ lb. Eureka aerated flour. j lb. sugar. A pinch of salt. Mix the flour, sugar, eggs and salt thoroughly together with a wooden spoon, and then add the butter melted by the side of the fire. When all is well incorporated, spread it ¼ inch thick on a well buttered baking-tin and bake in a moderately hot oven. The pastry can afterwards be spread with jam, cut into fancy shapes and decorated with icing and cherries, etc. 4. eggs. 4 lb. butter. GERMAN APPLE TART. 2 lbs. apples. ± lb. butter. \ lb. I rown sugar. | lb. flour. 1 egg. Grated lemon peel. Baking-powder.