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

in a cake-tin first well buttered, and sprinkled with bread crumbs. * * * * * PASSOVER PUDDING. Mix equal quantities of biscuit powder and shred suet, half the quantity of currants and raisins, a little spice and sugar, with an ounce of candied peels, and fine well beaten eggs; make these into a stiff batter, and boil well, and serve with a sweet sauce. This pudding is excellent baked in a pudding tin, it must be turned out when served. * * * * * ANOTHER SORT. Mix the various ingredients above-named, substituting for the raisins, apples minced finely, add a larger proportion of sugar, and either boil or bake. * * * * * ANOTHER SORT. Mix into a batter a cup full of biscuit powder, with a little milk and a couple of eggs, to which add three ounces of sugar, two of warmed butter, a little shred of lemon peel, and a table-spoonful of rum; pour the mixture into a mould, and boil or bake. * * * * * PASSOVER FRITTERS. Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs, and sweeten with white sifted sugar; add grated lemon peel, and a spoonful of orange flower-water, and fry of a light brown; the flavor may be varied by substituting a few beaten almonds, with one or two bitter, instead of the orange flower-water. * * * * * A SUPERIOR RECEIPT FOR PASSOVER FRITTERS. Make a thin batter as already described in the former receipt; drop it into a souflé pan, fry lightly, and strew over pounded cinnamon, sifted sugar, and finely chopped almonds; hold over a salamander to brown the upper side. Slide the fritter on to a hot dish, and fold; pour over, when in the dish, clarified sugar. * * * * * PASSOVER CURRANT FRITTERS. Mix a thick batter, as before, add some well-washed and dried currants, and fry of a rich brown; serve with a sweet sauce, flavored with wine or shrub, and sweetened with moist sugar; these are often made in the shape of small