Dainty dinners and dishes for Jewish families

Place the chocolate on a plate and warm it in the oven till your finger makes an impression on it. Beat the butter to a cream with the sugar, acid the yolks of the eggs and beat for \ an hour, then add the flour gradually, and, lastly, the whites of the eggs. Grease 2 Victoria sandwich tins well, divide the mixture between the two and bake for about an hour. Let the cakes get cold, then spread one thickly with apricot jam that has been warmed, place the other cake on top and cover the whole with the following chocolate icing: — Warm \ lb. chocolate as before, beat it up with a tablespoonful of cocoa-powder and a little hot water. Stir over the fire till smooth and when boiling mix in ^ lb. icing sugar , remove from the fire and stir for \ an hour till it is cold. Should it be too solid add a few drops of hot water, if too liquid add a little more icing sugar, but in either case beat it another 10 minutes. Decorate to taste. WAFER CORNETS A LA CREME. Gavffres a la Creme. 2 eggs. | The weight of 2 eggs in sugar. The weight of 1 egg in flour. Mix all the ingredients well together, and then drop with a teaspoon on to an oiled baking-sheet. When half baked, twist into cornet shapes or put round a cornet mould and finish in a cool oven. Serve cold filled with whipped cream, or with white of egg beaten up with sugar and flavouring. SAVOURIES. <* ANCHOVY MAYONNAISE TOASTS. Crdutes d'Anchois en Mayonnaise. 2 or 3 slices bread. Tartare sauce. Anchovy paste. Watercress or mustard and cress. Cut 2 or 3 thin slices of stale bread, stamp them out in rounds or diamond shapes, fry them in boiling fat or oil, drain them on kitchen paper, spread them with a little anchovy paste. Make a little tartare sauce (see page 86), spread each piece of fried bread with it, form into sandwiches, and serve with watercress or mustard and cress. ANCHOVIES ON TOAST. Crdutes d'A-nchois. Strips of toast spread with marrow. Choppec 6 anchovies. 1 hard-boiled egg. parsley. Dip the anchovies quickly in and out of hot water, then in cold water, scrape and bone them, put them between 2 plates in the oven to heat. Lay half an anchovy on each strip of toast, decorate alternately with yolk and white of egg, and sprinkle with chopped parsley. ARTICHOKES WITH HORSERADISH Fonds d,' Art i chants, Sauce Raifort. 1 bottle of artichoke bottoms. Breadcrumbs. 1 egg. Frying fat. Horseradish sauce, and horseradish. Throw the artichoke bottoms into boiling water, and boil for 15 minutes, but not longer, or they will turn black. Drain them at once, and wipe them dry. When cool, cover each one with egg and breadcrumb and fry in deep hot fat. Garnish with shredded horseradish, and serve with horseradish sauce. SAVOURIES, MOCK CAVIAR. 6 washed and boned ancho- A pinch of cayenne, vies. A pinch of salt. 1 teaspoonful dried parsley. A squeeze of lemon juice. Olive oil. Rub the mortar across 2 or 3 times with a fresh clove of garlic, pound the anchovies in it, adding the parsley, cayenne, salt, lemon juice and enough olive oil to make it into a smooth butter. Spread it on small dry biscuits and decorate to taste. CUCUMBER SAVOURY. Bo uchees de Concombre. 1 cucumber. The breast of a cold cooked 2 or 3 large tomatoes. chicken. Mayonnaise sauce.