Dainty dinners and dishes for Jewish families

Use fine, ripe fruit. Pick the currants off the stalks, and put them in a covered jar. Set this jar in a pot of water over the fire, boil the water up, and let it simmer evenly, till the juices are well drawn out. Pour the juice through a cloth or jelly-bag, without pressing the fruit, to ensure a clear jelly. Measure the juice, and boil it for 20 minutes. Then add 1 lb. good lump sugar to every pint of juice, and boil again for 15 to 20 minutes. Test if it has jellied by pouring a little on a cold plate. This jelly must be well skimmed during cooking to keep the colour good. Pour into warmed glasses or small pots. STRAWBERRY JAM. Allow ¾ lb. loaf sugar to each lb. of picked fruit, and 1 pint of water to each 7 lbs. of fruit. Boil the sugar and water together till the sugar is melted, then add the fruit, and boil it quickly for ¾ an hour, stirring and skimming it all the time. Pour the jam into jars, and tie down when quite cold. RED AND BLACK CURRANT JAMS. are made the same way as strawberry jam. RASPBERRY JAM. is also made like strawberry jam. BEVERAGES. CHOCOLATE. Chocolat. 2 heaped tablespoonsful grated chocolate. Sugar 1 tablespoonful boiling water. 1 quart milk, to taste. Make the chocolate into a paste with the boiling water ; boil the milk and stir in the chocolate paste. Let it boil gently for 10 minutes, froth it with a chocolate-mill, and serve hot with lightly whipped cream on top. COFFEE WITH MILK. Cafe au Lait. 1 heaped dessertspoonful finely ground coffee for each breakfast-cup and 1 extra for the pot. 1 gill boiling water to each cup. 1 gill boiling milk to each cup. Sugar to taste. Heat the percolator with boiling water, put a pinch of salt with the freshly ground coffee, put the coffee in the hot percolator above the strainer, pour the boiling water slowly on to it, let it all run through; serve very hot with boiling milk. TURKISH COFFEE. Cafe Turque. 8 heaped teaspoonsful very j pint water, finely ground coffee. A pinch of salt. The coffee must either be freshly ground in the special Turkish coffee-mill, or pounded in a mortar, and sifted through a piece of muslin. Let the water come to the boil, stir in the salt and coffee, stir all well together, let it boil, remove from the spiritlamp, put it on the lamp again, repeat this twice, then pour at once into 4 small coffee-cups; pour into each a few drops cold water, let the coffee stand till clear, then drink it. If sugar is required, boil it first in the water before making the cofice, as Turkish coffee must not be stirred up before drinking. BEVERAGES CHAMPAGNE CUP. 1 quart bottle champagne. 1 wineglass brandy. 2 bottles of soda water. 2 oz. castor sugar. 1 sprig borage. Put the champagne into a bowl, add the brandy, and stir in the sugar. Break into small pieces 1 lb. of clear ice, and add it to the cup, adding the soda water just before serving it. CIDER 1 quart of good cider. 2 bottles of soda water. 2 glasses of sherry. 1 glass of brandy. 1 glass curafoa. CUP. llind of half a lemon thinly pared. 1 wineglassful powdered sugar. A little nutmeg. 1 sprig of borage or mint. Mix all the ingredients together, and ice it well. 1 bottle claret. 2 bottles soda water. A little grated nutmeg. CLARET CUP. 6 cloves. Borage or fresh cucumber. 1 teacupful castor sugar. 1 liqueur glass maraschino.