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

by cutting the paste in ribbons of three inches in length, and one and a half in width; bake them lightly, and pile them one upon another, with jam between each, in the form of a cone. * * * * * CHEESECAKES. Warm four ounces of butter, mix it with the same quantity of loaf-sugar sifted, grate in the rind of three lemons, squeeze in the juice of one, add three well-beaten eggs, a little nutmeg, and a spoonful of brandy; put this mixture into small tins lined with a light puff paste, and bake. Cheesecakes can be varied by putting almonds beaten instead of the lemon, or by substituting Seville oranges, and adding a few slices of candied orange and lemon peel. * * * * * GIBLET PIE. Prepare the giblets as for "_stewed giblets_" they should then be laid in a deep dish, covered with a puff paste, and baked. * * * * * MOLINA PIE. Mince finely cold veal or chicken, with smoked beef or tongue; season well, add lemon-juice and a little nutmeg, let it simmer in a small quantity of good beef or veal gravy; while on the fire, stir in the yolks of four eggs, put it in a dish to cool, and then cover with a rich pastry, and bake it. * * * * * VOL AU VENT. This requires the greatest lightness in the pastry, as all depends upon its rising when baked; it should be rolled out about an inch and a half in thickness, cut it with a fluted tin of the size of the dish in which it is to be served. Also cut a smaller piece, which must be rolled out considerably thinner than an inch, to serve as a lid for the other part; bake both pieces, and when done, scoop out the crumb of the largest, and fill it with a white fricassee of chicken, sweetbread, or whatever may be selected; the sauce should be well thickened, or it would soften, and run through the crust. * * * * * A