Dainty dinners and dishes for Jewish families

Strain the lemon juice into a stew-pan, add the sugar and 14 pints of water and the thinly cut rind of 1 lemon. Boil up, skim, simmer for a few minutes, strain, lot it cool and freeze it in a freezing pan packed round with ice and salt. In the meantime heat up the syrup, beat the egg whites stiffly, and mix them with the syrup when it has reduced a little and is still actually boiling. Remove from the fire and stir until cool. Now add the rum or kirsch, add it to the ice and mix thoroughly. This punch must not be frozen stiffly. Serve in punch glasses or goblets. CREAM AND WATER ICES. RASPBERRY AND CURRANT WATER ICE. Glace rouge. 1 pint fruit. \ lb. loaf sugar. It pint water. 1 egg white. Boil the sugar and water together for 10 minutes to make a thick syrup. Strain it, and add it, when cold, to the fruit which has been rubbed through a sieve. Mix and add the egg white, stiffly beaten. Freeze and serve. SORBET AU RHUM. 8 large lemons. ^ lb. lump sugar. 2 wineglassesful best rum. 1 pint boiling water. Wash and dry the lemons thoroughly, peel them thinly, so that none of the white pith comes away. Place the peel in a deep basin, add to it the sugar and water, stir slowly till quite dissolved, and leave till cold. Then add the juice of 6 lemons and 4 drops essence of lemon. Strain through a hair sieve into the freezer, and when nearly frozen, add the rum, mixing it in lightly but thoroughly. Pile up in tall custard glasses and serve at once. STRAWBERRY WATER ICE. Glace aux Fraises. | lb. loaf sugar. 1£ pints of water. 1 lemon. 1 lb. fresh strawberries. Boil the sugar and f pint of water together, and then add ^ pint of cold water and the juice of 1 lemon. Pass the strawberries through a sieve and add them to the mixture. Freeze when cold. TANGERINE WATER ICE. Glace aux Tangerines. 0 Tangerine oranges. 1 pint water. ^ lb. loaf sugar. 2 egg whites. Pub some of the lumps of sugar on the rinds of the tangerines. Boil all the sugar to a syrup in the water for about 10 minutes. AVhen cold, add the strained juice of the tangerines. Whisk the egg whites stiffly, add them to the mixture, and freeze. VANILLA ICE CREAM. Creme Glacee a la Vanille. 2 eggs. ; }j pint milk or almond milk. ^ lb. loaf sugar. I Vanilla. 5 oz. isinglass. Put all the ingredients with the exception of the vanilla into a jug. Stand it in a saucepan of boiling water and stir till it is thick and creamy. When cold, strain and flavour with vanilla. Mix well and freeze. STRAWBERRY CREAM ICE. Creme Glacee aux F raises. Can be made like the vanilla ice using ^ lb. fresh strawberries instead of the vanilla. Half the strawberries can be crushed and the rest put in whole. SWEETMEATS. The following recipes for making sweetmeats are given because they do not require any special apparatus. For sweet making proper, a sugar-boiling thermometer, aluminium saucepans, special moulds, etc., are necessary. The simple sweatmeats here given want only the best quality sugar, paste colours instead of liquid colours, and a few essences and flavourings. The recipe given for fondants is the foundation for most sweets. ICED ALMONDS.