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

flour as will be requisite to knead it together; roll in into the form of a long French roll, and cut it in thin round slices; set them at a short distance from the fire to rise, and then fry in the best Florence oil; when nearly cold, dip them in clarified sugar, flavored with essence of lemon. * * * * * TART DE MOY. Soak three-quarters of a pound of savoy biscuits in a quart of milk; add six ounces of fresh butter, four eggs, one ounce of candid orange peel, the same quantity of lemon peel, and one ounce of citron, mix all well together; sweeten with white sugar, and bake in a quick oven; when nearly done, spread over the top the whites of the eggs well whisked, and return it to the oven. * * * * * GRIMSTICH. Make into a stiff paste one pint of biscuit powder, a little brown sugar, grated lemon peel, six eggs, and three-quarters of a pound of warmed fresh butter; then prepare four apples chopped finely, a quarter of a pound of sweet almonds blanched and chopped, half a pound of stoned raisins, a little nutmeg grated, half a pound of coarse brown sugar, and a glass of white wine, or a little brandy; mix the above ingredients together, and put them on a slow fire to simmer for half an hour, and place in a dish to cool; make the paste into the form of small dumplings, fill them with the fruit, and bake them; when put in the oven, pour over a syrup of brown sugar and water, flavored with lemon juice. * * * * * FRENCH ROLL FRITTERS. Take off the crust of a long round French roll; cut the crumb in thin slices, soak them in boiling milk, taking care they do not break; have a dish ready with several eggs beaten up, and with a fish slice remove the bread from the milk, letting the milk drain off, dip them into the dish of eggs, and half fry them in fine salad