Dainty dinners and dishes for Jewish families

Beat the white of 1 egg with sufficient finely sifted icing sugar to make it thick (using at least 4 oz.). Colour half of this pink, and leave the other half white. Blanch some Jordan almonds and dip each one in the mixture till well and roughly coated. Set them in a cool oven on a baking-sheet, taking care they do not colour. CHOCOLATE CARAMELS. 4 lb. grated chocolate. 1 breakfastcupful brown sugar. | breakfastcupful milk. 2 tablespoonfuls treacle. 1 oz. butter. Boil all the ingredients together till it thickens. After 20 to 30 minutes boiling, drop a little into cold water, and if it sets, the mixture is ready. Pour into well buttered dishes, and cut into squares when it begins to set. Coffee caramels are made by using coffee essence and cream (about 1 gill) instead of the grated chocolate. COCOA-NUT KISSES. 1 lb. loaf sugar. ^ oz. butter, f gill water. Desiccated cocoa-nut. Boil the sugar and water together till it becomes spun sugar, when a spoon is dipped in and the sugar dropped from it. Add the butter with the pan off the fire, keep it off and stir the mixture against the sides of the saucepan till it becomes cloudy. Then add the cocoa-nut and take it quickly out of the saucepan with a spoon, putting small pieces on to paper. It dries and hardens very quickly. If desired to have it coloured, mix in the colouring before adding the butter. For cocoa-nut ice, press the mixture firmly into a box or straight mould, EVERTON TOFFEE. 14 lbs. brown sugar. | 4 pint of water. | lb. butter. Boil the sugar and water together for 20 minutes, then stir in the butter and let it boil for another 10 minutes, when it should be ready. Test it by dropping a little into cold water. If quite brittle under this test, pour at once on to a flat buttered dish. When it begins to set, mark it in squares with a knife, and divide when cold. FONDANTS. 1 egg white. Flavouring. 4 to 6 oz. icing sugar. Colouring. Put the egg white into a basin, and stir in finely sifted icing sugar till the mixture is very smooth and stiff. Flavour it with vanilla, coffee, rose, lemon or almond essence, and colour with a small quantity of paste colour. Knead it well on a sugared slab or board, and mould it into balls or shapes. This is for fillings for chocolates, fruits, walnuts, etc. Crystallised fondants are made by rolling the balls into crystallised coloured sugar. They can also be coated with desiccated cocoa-nut. ALMOND FONDANTS. 'Make the cream as directed in the recipe for fondants. Flavour and colour variously. Blanch some almonds, chop them slightly, and mix with the cream. Form them into oval shapes, and roll in granulated sugar. Another method: Blanch the almonds and cover each whole one with the fondant mixture, and roll in granulated sugar. CHERRY FONDANT CREAMS. Flavour some fondant mixture with cherry-brandy or kirsch, and roll it into small balls. Halve some large glace cherries, fill them with the fondant ball, and press the two halves together. Insert a stem of a thin strip of Angelica, and tie them in bunches of twos and threes. CHOCOLATE FONDANTS. 4 oz. best plain chocolate. Almonds. Fondant mixture. Ginger, etc. Put the chocolate into a jam-pot and stand it in a saucepan of water till it is melted. The chocolate must not get heated, SWEETMEATS.