Dainty dinners and dishes for Jewish families

Melt the butter, add the onion finely minced, a tiny pinch of cayenne and salt, and fry for 2 or 3 minutes ; add the boiled rice and the pulp of the baked potatoes. Mix all well together and fry for 10 minutes, turning lightly with a fork. Add the cheese, allow it to melt and become stringy ; pile up the rice in a hot dish and garnish with filleted anchovies or smoked sardines, previously made hot in butter, and drained dry. Serve at once. TOMATO RISOTTO. Risotto aux Tomates. 2 dessertspoonsf ul grated cheese Tomato sauce. Salt and cayenne. Boil the rice in boiling water about 20 minutes, then put it on a strainer and under the cold water tap for £ a minute to separate the grains. Return it to the saucepan, dry it, add the butter, salt, cayenne, tomato sauce, and part of the grated cheese. Serve very hot, with the rest of the grated cheese sprinkled over it. SPAGHETTI. | lb. spaghetti (finest maca- 1 large tablespoonful tomato roni). puree. 1 large tablespoon ful grated cheese. Wash the spaghetti well, and boil it till tender, being careful not to overboil it. Strain off the water, place it in a dish, mix with it the tomato and cheese. Toss it all lightly together with two forks until the cheese forms threads. Dish it up immediately. BREAKFAST TOMATOES. 1 lb. large tomatoes, d lb. mushrooms. 1 oz. butter. Squares of buttered toast. Poached eggs according to number of tomatoes. Scoop out part of the middle of the tomatoes, fill up the hollows with minced mushrooms, place them in a stew-pan with the butter, and simmer for about \ an hour, or till perfectly tender. Place each one carefully on a small square of buttered toast and lay a poached egg on top of the tomato. BREAKFAST DISHES, ETC 12. — FOLDING OMELET. {P/ge 1-19.) 13. — OMELET. ( Page 149.) 14— CHEESE RAMAKINS. {Page 14 L) CAKES, BREAD AND BISCUITS. • <>« ALMOND CAKE. \ lb. sweet, and 1 oz. bitter almonds, blanched and pounded to a paste. 5 oz. flour. fl eggs. ^ lb. sifted sugar. 3 oz. butter. 1 lemon. Beat the egg yolks, add the almonds, stir in the sugar, then the flour and the grated rind of the lemon. Add the butter creamed, and when all is well mixed, add the stiffly beaten egg whites. Butter a cake mould, pour in the mixture, and bake from 1| to If hours. ALMOND RINGS. £ lb. flour. ^ lb. fresh butter. ^ lb. castor sugar. | lb. ground almonds. 2 eggs. 1 oz. casumen. Place the casumen, 5 oz. of the flour and all the butter before the fire for a few minutes, then mix it with the sugar, almonds and eggs. Turn the mixture on to a floured board and roll out thin, using the remaining 3 oz. of flour in so doing. Take 2 round biscuit cutters, one two sizes smaller than the other and stamp the paste out in rings, place them on a greased tin, sprinkle them with ground almonds and white sugar, and bake 15 minutes in a brisk oven. ALMOND ROCK CAKES. 4 oz. almonds, blanched and cut into spikes. 3 oz. mixed peel. 1 oz. flour, lb. castor sugar. 2 oz. butter. 2 whites of eggs. Beat the whites, and mix all the ingredients together to a light paste. Place the mixture in small heaps on wafer paper. Bake in a moderate oven for about 20 minutes. BALLETTES. \ lb. fresh butter. 1 oz. creme deriz (Groult’s). 2 oz. line flour. 3 whole eggs. £ oz. baking-powder. Grated lemon rind. 3 oz. vanilla sugar.