Dainty dinners and dishes for Jewish families

Croutes a l'Italienne. Fried croutons. Cold chicken or veal. Boned anchovies. Parsley. Tomato puree. Fry some croutons of bread in boiling oil till crisp, place a boned and rolled anchovy on each. Warm some finely shredded cooked chicken or veal between two plates over boiling water, place some on each crouton and sprinkle a little chopped parsley on top ; make a thick tomato puree, slightly flavour it with tarragon vinegar, and pour it boiling hot round the croutons. CREAM AND WATER ICES. *-C-* — HINTS ON ICE MAKING. Ices can be made in a milk-can stood in an ordinary pail, if no proper freezer is obtainable. The can must not be quite filled, as the mixture expands as it freezes. The lid must fit tightly to keep the salt freezing mixture out. The lid must also be removed occasionally and the mixture stirred from the sides to the middle to insure the whole mass being equally frozen. Stand the filled milk-can in a pail, and pack it round with ice and salt, in the proportion of twice as much ice as salt. About 6 lbs. of rough ice are required to 1 pint of the mixture to be frozen. Cover the pail to prevent the ice melting too rapidly. APRICOT ICE CREAM. Creme Glacee aux Abricots. 1 lb. fresh apricols. Juice of 2 lemons. 10 oz. castor sugar. O 3 egg yolks. 1 pint milk. ^ pint cream. Blanch and pound 12 apricot kernels and let them stand for 2 hours with the lemon juice and an equal quantity of water. Strain off the liquor, add 5oz. sugar to it and the apricots, and stew gently till the fruit is soft. Pass it through a hair sieve, and pour on to it a custard made with the eggs, milk and 5 oz. sugar ; add the cream whipped, mix well and freeze. APRICOT WATER ICE. 1 lb. ripe apricots. 1 lb. loaf sugar boiled in 1 Glace aux A bricots. A few drops bitter almond essence. 8 lumps of sugar rubbed on a lemon rind. pint water to a syrup. Boil the apricots in ^ pint of syrup, then rub them through a hair sieve into a basin. Add a few drops of almond essence, the 8 lumps of sugar, and the rest of the syrup. When cool, put it in a closed tin or mould and freeze it. K 2 BANANA ICE. 6 ripe bananas. I 1 lemon. 1 pint sweetened cream. I 1 tablespoonful liqueur. Rub the bananas through a sieve, discarding all discoloured parts. Mix them with the sweetened cream, add the liqueur and lemon juice and freeze. Fill the half or whole banana skins with the ice; and serve. BROWN BREAD ICE. Creme Glacee au Pain Bis. 4 pint brown breadcrumbs. 1 tablespoonful noyau essence. b oz. castor sugar. \ pint milk. i pint cream. Bake the crumbs till crisp in the oven with 2 oz. of the sugar. Boil the milk and remainder of the sugar, pour it over the baked breadcrumbs. When a little cool, add the liqueur and stiffly whipped cream, and freeze as usual. BISCUIT ICE. Biscuit Glace. 3 stale sponge-cakes. 4 oz. ratafias. J,- pint cream. £ pint milk. 5 oz. castor sugar. 3 yolks and 2 whites of eggs. 1 liqueur glass of Cura^oa. Pound the ratafias and sponge-cakes and pass them through a hair sieve. Make a custard with the cream, milk, eggs and sugar, strain it and let it get cold. Then add the Cura^oa and freeze. When half frozen add the crumbs, mix well and finish freezing. CARAMEL ICE CREAM. Glace Caramel. 2 oz. granulated sugar. 1 pint cream. 4 pint of milk. 4 oz. castor sugar.