Dainty dinners and dishes for Jewish families

Cream the butter and sugar together, beat the eggs and sift the flour. Add the egg and flour alternately to the butter and sugar, beat all for 10 minutes, then add the powdered chocolate, vanilla, and baking-powder. Butter some little dariole moulds thickly, and sprinkle them with mixed castor sugar and flour; then pour in the cake mixture and bake 10 minutes in a slow oven. Let them stand a few minutes before turning out. When cold, cover each with chocolate icing, page 158, and sprinkle with chopped almonds or pistachio nuts. CHOCOLATE CORNFLOUR CAKE. 4 lb. butter. j lb. Remolina cornflour. 4 eggs. ^ lb. castor sugar. ^ lb. fine flour. 2 oz. chocolate powder. Beat up the butter, sugar and eggs together for 10 minutes. Mix the cornflour, flour and chocolate powder together, and add them to the mixture. Mix lightly and bake in a well buttered tin for 1 hour. Ice the cake when cold with chocolate glaze. CHOCOLATE FINGERS. i lb. flour. | lb. castor sugar. 3 oz. powdered chocolate. 1 teaspoonful 1 egg. Half a teacupful of milk. Vanilla essence, making-powder. Beat the egg and milk together, and add a few drops of vanilla essence. Sift in the dry ingredients, and add the baking-powder just before baking. Pour the mixture into a well buttered shallow tin, and bake in a brisk oven about ^ an hour. When cold, ice it with chocolate glaze and sprinkle it with chopped pistachio nuts. Cut it into fingers when it is set. CHOLLAS. Proceed as for Vienna bread (see page 163) ; turn the dough, after it has risen 3 to 4 four hours, on to a floured board ; cut off 2 good sized pieces to form the under part of the twists, then cut off 6 small pieces, roll each with the palm of your hand into a long thin roll and make them into 2 plaits of 3 each to form the tops of the twists ; brush the top of each loaf with beaten yolk of egg, place the plait on top, brush that with egg and sprinkle with poppy-seeds. Bake on a floured tin in a quick oven about ^ an hour. If it sounds hollow when tapped underneath, the bread is done. LITTLE COFFEE CAKES. } lb. flour. 4 eggs. 6 oz castor sugar. 10 oz. icing sugar. 2 dessertspoonsful coffee essence. Put the eggs, sugar and 1 dessertspoonful coffee essence into a saucepan, beat well, and whisk over boiling water till the mixture is warm. Then beat off the fire till cold and stiff. Add the flour gradually, and when well mixed, pour into a well 156 greased flat tin. Bake from 20 to 30 minutes, and when cold, cut into fingers and ice with coffee glaze and decorate with white icing. Coffee glaze : Melt 6 oz. icing sugar, 1 tablespoonful water, and 1 dessertspoonful coffee essence over the fire till warm and liquid. Pour it over the fingers, and when cold, decorate the outside with white icing through an icing tube. White icing : £ lb. icing sugar stirred into a small egg white. It must be stirred 20 to 30 minutes till quite stiff and smooth, or it will not go through the tube easily. CURRANT LOAF. 2 lbs. of dough. | 3 oz. well washed currants. 2 oz. brown sugar. Set the dough to rise till ready to use it. Work the sugar and currants into It and set it to rise again. Pat it into a breadtin and bake like ordinary bread. If it sounds hollow when tapped, it is done. 4 oz. butter. 3 oz. flour. 2 oz. castor su gar. DAINTY CAKE. 2 eggs.