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

its elaborate appearance, it requires chiefly care, precision, and attention. Clarify two pounds of white sugar; to ascertain when it is of a proper consistency, drop a spoonful in cold water, form it into a ball, and try if it sounds when struck against a glass; when it is thus tested, take the yolks of twenty eggs, mix them up gently and pass them through a sieve, then have ready a funnel, the hole of which must be about the size of vermicelli; hold the funnel over the sugar, while it is boiling over a charcoal fire; pour the eggs through, stirring the sugar all the time, and taking care to hold the funnel at such a distance from the sugar, as to admit of the egg dropping into it. When the egg has been a few minutes in the sugar, it will be hard enough to take out with a silver fork, and must then be placed on a drainer; continue adding egg to the boiling sugar till enough is obtained; there should be previously prepared one pound of sweet almonds, finely pounded and boiled in sugar, clarified with orange flower-water only; place in a dish a layer of this paste, over which spread a layer of citron cut in thin slices, and then a thick layer of the egg prepared as above; continue working thus in alternate layers till high enough to look handsome. It should be piled in the form of a cone, and the egg should form the last layer. It must then be placed in a gentle oven till it becomes a little set, and the last layer slightly crisp; a few minutes will effect this. It must be served in the dish in which it is baked, and is generally ornamented with myrtle and gold and silver leaf. * * * * * BOLA TOLIEDO. Take one pound of butter, and warm it over the fire with a little milk, then put it into a pan with one pound of flour, six beaten eggs, a quarter of a pound of beaten sweet almonds, and