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

the butter is melted, stir in, while on the fire, four table spoonsful of flour; when thoroughly mixed, put it in a dish to cool, and then add four well beaten eggs; butter some cups, half fill them with the batter, bake in a quick oven and serve with clarified sugar. * * * * * A LUCTION, OR A RACHAEL. Make a thin nouilles paste, cut into strips of about two inches wide, leave it to dry, then boil the strips in a little water, and drain through a cullender; when the water is strained off, mix it with beaten eggs, white sugar, a little fresh butter, and grated lemon peel; bake or boil in a shape lined with preserved cherries, when turned out pour over a fine custard, or cream, flavored with brandy, and sweetened to taste. * * * * * PRENESAS. Take one pint of milk, stir in as much flour as will bring it to the consistency of hasty pudding; boil it till it becomes thick, let it cool, and beat it up with ten eggs; when smooth, take a spoonful at a time, and drop it into a frying-pan, in which there is a good quantity of boiling clarified butter, fry of a light brown, and serve with clarified sugar, flavored with lemon essence. * * * * * SOPA D'ORO: OR GOLDEN SOUP. Clarify a pound of sugar in a quarter of a pint of water, and the same quantity of orange flower-water; cut into pieces the size of dice a thin slice of toasted bread, or cut it into shapes with a paste cutter, throw it, while hot, into the sugar, with an ounce of sweet almonds pounded very finely, then take the beaten yolks of four eggs. Pour over the sugar and bread, stir gently, and let it simmer a few minutes. Serve in a deep glass dish, sprinkled over with pounded cinnamon. * * * * * POMMES FRITES. This is a simple but very nice way of preparing apples. Peel and cut five fine apples in half, dip them