The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

fluted, and resembles a cake mould. It is as well to observe, it cannot be made in a jelly mould. * * * * * A FONDU. Make into a batter one ounce and a half of potatoe flour, with the same quantity of grated cheese and of butter, and a quarter of a pint of milk or cream; add a little salt, very little pepper, and the well-beaten yolks of four fine fresh eggs; when all this is well mixed together, pour in the whites of the eggs, well whisked to a froth; pour the mixture into a deep soup plate or dish, used expressly for the purpose, and bake in a moderate oven. The dish should be only half filled with the _fondu_, as it will rise very high. It must be served the moment it is ready, or it will fall. It is a good plan to hold a salamander over it while being brought to table. * * * * * PETITS FONDEAUS. Make a batter as for a fondu, but use rice flour or arrow root instead of potatoe flour; add the egg in the same manner as for a fondu, and pour the mixture into small paper trays fringed round the top. The mixture should only half fill the trays or cases. CHAPTER VI. Pastry. DIRECTIONS FOR MAKING PASTE. To make good light paste requires much practice; as it is not only from the proportions, but from the manner of mixing the various ingredients, that paste acquires its good or bad qualities. Paste should be worked up very lightly, and no strength or pressure used; it should be rolled out _from you_, as lightly as possible. A marble slab is better than a board to make paste on. The flour should be dried for some time before the fire previously to being used. In forming it into paste it should be wetted as little as possible, to prevent its being tough. It is a great mistake to imagine _lard_ is better adapted for pastry than butter or clarified fat; it may make the paste