Dainty dinners and dishes for Jewish families

Make a custard with the yolks, milk and sugar to taste, being very careful not to let it boil, in case it curdles. Add vanilla, and when cool, stir in the cream, and the candied fruits cut small. Pour the mixture into a closed mould and stand it for 2 or 3 hours in a pail, packing it round with ice and freezing salt, CREAM AND WATER ICES. LEMON WATER ICE. Gloce aux Citrous. 4 lemons. | 1 pint water. 4 lb. loaf sugar. j 2 egg whites. Peel 2 lemons very thinly and put the rinds into the cold water, add the sugar and boil for 10 minutes. When cold, add the juice of 4 lemons. Strain the mixture, add the stiffly beaten egg whites, and pour into the freezer. ICE MERINGUES. Meringues Glace.es. Meringues | Cream or water ice. Have some well flavoured cream or water ice, preferably strawberry, vanilla or coffee. Fill each half of the meringues with the ice just before serving, and join them together. MUSCOVITE CREAM ICE. Masco rile Glcicee. Fresh strawberries or 1 lb. jam. £ pint milk. Sugar to taste. £ pint cream. 1 liqueur glass maraschino. 4 egg yolks. Ice, freezing salt. 4 oz. isinglass. A little vanilla. Make a pint of puree by crushing the strawberries through a sieve, or use the jam. Sweeten to taste. Make a custard with the milk, egg yolks and a little sugar, and dissolve the isinglass in it while hot. Let it cool, add the fruit puree, a little vanilla, and more sugar if desired. Set the basin on ice and whisk it well. As soon as it begins to set, stir in the stiffly whipped cream and the maraschino. Put it into a mould or tin and freeze. PEACH WATER ICE. 1 11). loaf sugar. 14 pints water. G ripe peaches. Glace aux Peekes. Juice .of 1 lemon and 1 orange. Orange rind rubbed off on lump of sugar. proceed as for apricot water ice, PINE-APPLE WATER ICE. Glace a V Ananas. 1 11). loaf sugar. 1 pint water. Pine-apple to weigh 1 lb. when peeled. Juice of 1 lemon. Boil the sugar and water together for 10 minutes. Pound the pine-apple to a fine paste, add to it the lemon juice and boiled syrup, mix all well together, rub through a hair sieve, and freeze. • PISTACHIO ICE. 24 oz. pistachio nuts. 4 pint custard. £ pint cream. Ice and freezing salt. Pound the pistachio nuts finely and pass them through a wire sieve. Mix the custard, which should be sweetened, with the nuts, and then add the cream, stiffly whipped. If necessary to improve the colour, add a few drops of apple or spinach green. Freeze in the usual manner. £ lb. almonds. G oz. castor sugar, PRALINE ICE. Glace Pralinee. Yolks of 3 eggs. 4 pint cream, pint milk. Blanch the almonds, put them on a tin in the oven till a pale coffee colour, pound them in a mortar with 4 oz. sugar, adding a spoonful or two of milk during the process. Make a custard with the yolks of eggs, 1 gill of cream and the milk ; pour it boiling hot on the burnt almond paste; when cold, add a gill of whipped cream and freeze at once. PUNCH A LA ROMAINE. 1 lb. sugar. 1 glass rum or kirschwasser, G lemons. 2 whites of egg. 1 pint syrup. Ice and freezing salt.