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

two table-spoonsful of yeast; make these ingredients into a light paste, and set it before the fire to rise; then grease a deep dish, and place in a layer of the paste, then some egg prepared as for Bola d'Amor, then slices of citron, and a layer of egg marmalade, sprinkle each layer with cinnamon, and fill the dish with alternate layers. A rich puff paste should line the dish, which ought to be deep; bake in a brisk oven, after which, sugar clarified with orange flour-water must be poured over till the syrup has thoroughly penetrated the Bola. * * * * * A BOLA D'HISPANIOLA. Take one pound and a half of flour, with three spoonsful of yeast, two ounces of fresh butter, one table spoonful of essence of lemon, eight eggs, and half a tea-cup full of water, and make it into a light dough, set it to rise for about an hour, then roll it out and cut it into three pieces; have previously ready, a quarter of a pound of citron, and three quarters of a pound of orange and lemon peel, cut in thin slices, mixed with powdered sugar and cinnamon; the Bola should be formed with the pieces of dough, layers of the fruit being placed between; it should not be baked in a tin. Powdered sweet almonds and sugar, should be strewed over it before baking. * * * * * SUPERIOR RECEIPT FOR ALMOND PUDDING. Beat up the yolks of ten eggs, and the whites of seven; add half a pound of sweet almonds pounded finely, half a pound of white sugar, half an ounce of bitter almonds, and a table-spoonful of orange flower water, when thoroughly mixed, grease a dish, put in the pudding and bake in a brisk oven; when done, strew powdered sugar over the top, or, which is exceedingly fine, pour over clarified sugar with orange flower water. * * * * * GERMAN OR SPANISH PUFFS. Put a quarter of a pound of fresh butter, and a tea-cup full of cold water into a saucepan, when