Dainty dinners and dishes for Jewish families

J pint cream. Sugar to taste, i a tin of pine-apple. Cream the butter and sugar together, add a little flour, then 1 egg, beat it in well ; more flour, another egg, beating all the time, then the remainder of flour and other egg; beat for i hour. Pour the mixture into 3 well greased shallow round tins and bake in a quick oven till a skewer thrust in the middle of each cake comes out clean. Let them cool on sieves. Cut the pine-apple into small dice, whip the cream till stiff, add the pine-apple and castor sugar to taste, spread 2 cakes with the cream, place one on top of the other and cover with the third. ^ lb. flour. A lb. butter. PUFF PASTRY. Feuilletage. A little lemon juice. Cold water. Make a stiff paste with the cold water, flour and lemon juice and roll it out on a marble slab with a glass rolling-pin. Spread half the butter in little pieces on the paste, fold it over from both ends and roll it out carefully in an oblong shape. Let it stand 10 minutes, use up the rest of the butter, fold over and roll out. Let it stand 10 minutes. Then roll it out at intervals of 10 minutes, folding it in 3 each time until 7 turns or rollings have been given altogether. It improves by standing a few 9. -VIENNESE CHOCOLATE CAKE. (Page 123.) 10. — FORMING PUFF PASTRY CORNETS. (P,/;/; 120.) x. -CORNETS FILLED WITH CREAM. {Paje 120.) hours before being used. In summer it is advantageous to stand the pastry in a tin over ice between the rollings. To make Cornets , roll the pastry out thin and cut it in strips about 2 inches wide. Grease the outside of the comet moulds, place the strips carefully round them [illustration: forming puff pastry cornets], lay the moulds on a greased baking-tin, and bake the pastry in a quick oven about 10 minutes. Remove the cornet moulds, let the pastry get cold, then fill with whipped, sweetened, and flavoured cream, or jam and cream to taste. 1 French roll. 4 pint milk. 4 eggs. PURIM FRITTERS. Clarified sugar. “ Hundreds and thousands.’’ Salad oil. Remove the crust from the roll, cut the crumb in 1, inch thick slices, boil the milk, soak the bread in it, but do not let the slices break. Beat up the eggs in a shallow dish, dip the soaked slices of bread in the eggs. Half fry the slices in boiling salad oil ; remove them from the oil, dip them again in milk and eggs, then fry them till they are golden brown. Drain them on kitchen paper, arrange them on a glass or silver dish, and pour hot clarified sugar over them. Serve cold, decorated with hundreds and thousands. RICE MOULD. | lb. rice. 1 quart milk. 2 oz. butter. 4 a lemon. 5 eggs. 3 oz. castor sugar. Wash the rice, and boil it in the milk till it is soft. Add the grated rind of half a lemon and the castor sugar. When it has cooled, add the 5 yolks well beaten, 1 oz. of butter, and, lastly, the stiffly beaten whites. Butter a cake tin thickly, sprinkle with biscuit crumbs, put in the mixture, and bake it for 1 hour in a moderate oven. Serve hot, and turn it out of the tin. ROYAL | lb. Savoy biscuits, or sponge-cakes. 2 oz. ratafias. 2 oz. jam. pint milk. TRIFLE. 4 pint double cream. 2 eggs. Candied fruits and cherries. 4 glass brandy and sherry. A little sugar, and lemon juice.