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

in egg and white powdered sugar, and fry in butter; when done, strew a little white sugar over them. * * * * * CHEJADOS. Clarify a pound of sugar in half a pint of water; peel and grate a moderately sized cocoa nut, add it to the syrup, and let it simmer till perfectly soft, putting rose water occasionally to prevent its becoming too dry; stir it continually to prevent burning. Let it cool, and mix it with the beaten yolks of six eggs; make a thin nouilles pastry, cut it into rounds of the size of a tea-cup; pinch up the edges deep enough to form a shape, fill them with the sweet meat, and bake of a light brown. A rich puff paste may be substituted for the nouilles pastry if preferred. * * * * * COCOA NUT DOCE. This is merely the cocoa nut and sugar prepared as above, without egg, and served in small glasses, or baked. * * * * * COCOA NUT PUDDING. Take about half a pound of finely grated cocoa nut; beat up to a cream half a pound of fresh butter, add it to the cocoa nut, with half a pound of white sugar, and six whites of eggs beaten to a froth; mix the whole well together, and bake in a dish lined with a rich puff paste. * * * * * EGG MARMALADE. Clarify one pound of sugar in half a pint of water till it becomes a thick syrup. While clarifying, add one ounce of sweet almonds blanched and pounded; let it cool, and stir in gently the yolks of twenty eggs which have been previously beaten and passed through a sieve; great care must be taken to stir it continually the same way; when well mixed, place it over a slow fire till it thickens, stirring all the time to prevent burning. Some cooks add vanilla, considering the flavor an improvement. * * * * * MACROTES. Take one pound of French roll dough, six ounces of fresh butter, two eggs, and as much