Dainty dinners and dishes for Jewish families

Pare the lemon thinly and boil the rind in the sugar and water for a few minutes. Strain it into a bowl, and add the brandy, red and white wine. TEA A LA RUSSE. Slice a fresh juicy lemon, lay a piece in the bottom of each cup, sprinkle with castor sugar, if liked, and pour the tea over very hot. WHITE WINE WHEY. ^ pint of milk. | 2 lumps of sugar. 1 wineglassful sherry. Boil the milk and sugar together, and when boiling pour in the sherry. This will curdle it. Strain it through fine muslin, and drink hot. Currant or raisin wine can be used instead of sherry. This hot drink is excellent for a bad cold. PASSOVER COOKERY SOUPS. — Finely sieved motza meal must be mixed in, if thickening is required, instead of flour. FISH. — Must be dipped in fine motza meal and egg for frying. STEWED FISH. — Requires motza meal in the balls instead of breadcrumbs, and the sauce must also be thickened with the meal. ENTREES. — Sauces for entrees can be thickened with motza meal or potato flour. Cutlets can be dipped in egg and motza meal and fried. PUDDINGS. — The following can Almond Puddings. Apple Macaroon. Apple Snow. Barcelona Cake. Chocolate Cake. Chocolate Souffles. Cranberry Jelly. Compote of Fruit. Fruit Salads. Lemon Creams. Lemon Souffle. Potato be made as usual during Passover. Lemon Whip. Macaroon Basket. Marmalada. Meringues. Nougat. Oranges and Cocoa-nut. Orange Compote. Caramel Custards. Little Cocoa-nut Puddings. Coffee Custards. Slippery Pudding. Souffle. PASSOVER COOKERY. 1 77 The following puddings and cakes are special recipes for Passover : — APPLE FRITTERS. 1 lb. apples. 2 tablespoonsful sieved meal. finely 2 eggs. Frying fat or oil. Cinnamon and sugar. Peel and core the apples, and cut them in neat slices. Make a batter with the eggs and meal, and dip each slice of apple in it. Fry them, drain on paper, dish them up, and sprinkle with castor sugar, and ground cinnamon. PASSOVER PLUM PUDDING. | lb. raisins, stoned. ^ lb. currants, washed. 2 oz. castor sugar. A little spice. ^ a soaked motza. 3 eggs. 1 oz. chopped almonds. 2 oz. finely sieved meal. ^ lb. suet. Chopped rind of a lemon. 1 tablespoonful rum if liked. Chop the suet, stone and chop the raisins, add the other ingredients, and mix well with the whisked eggs. Steam it in a greased basin for 2 hours. It can be served with rum sauce. HOT PRELATO PUDDING. 6 prelatoes. 3 eggs. £ pint milk. 1 oz. ground almonds. 2 oz. castor sugar. Put the prelatoes in a pie-dish ; beat up the egg yolks, add the milk, sugar, and almonds, and pour it over the prelatoes. Bake it in a moderate oven about 30 minutes. Beat the egg whites with a little castor sugar, spread it on the top of the pudding ■when it is baked, set it for 5 minutes in the oven, and serve hot. PRELATO TRIFLE. G prelatoes. | 1 oz. almonds. £ pint custard. Arrange the prelatoes on a silver dish, pour over the well flavoured custard while hot, decorate with blanched almonds, and serve cold. N RUM OMELET. Omelette ciu Rhum. 3 new-laid eggs. 1 tablespoonful cream or milk. 1 oz. castor sugar. £ oz. butter. 1 wineglassful rum.