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

balls, and fried and served in the same sauce. * * * * * BATTER PUDDING. Stir in three ounces of flour, four beaten eggs, and one pint of milk, sweeten to taste, and mix to a smooth batter about the thickness of good cream, and boil in a buttered basin. * * * * * CUSTARD PUDDING. To one desert spoonful of flour, add one pint of fresh milk and the yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or lemon-peel; beat to a froth two whites of eggs and pour to the rest; boil rather more than half an hour. * * * * * BREAD PUDDING. Grate stale bread, or soak the crumb of a French roll in milk, which must be warmed; beat with it two or three eggs, flavor and sweeten to taste, sometimes with a little wine or essence of lemon, or beaten almonds; it will require to be boiled about half an hour. This pudding is excellent made as above, with the addition of the peel of one whole lemon grated, with its juice, and baked. * * * * * VERMICELLI AND MACCARONI PUDDING. Boil till tender four ounces of either of the above articles, in a pint of milk; flavor as directed in the preceding receipt, and boil in a mould, which may be lined with raisins. It should be served with any sweet pudding sauce. * * * * * MILLET, ARROWROOT, GROUND RICE, RICE, TAPIOCA, AND SAGO PUDDINGS. Puddings of this sort are so similar and simple, that it is only necessary to give one receipt, which will serve as a guide for all;--they are all made with milk, all require to be thoroughly done, all require to be mixed with eggs and sweetened with sugar, and are good either boiled or baked. The cook must use her judgment in adopting the quantities to the size of the pudding required, and the taste of the family she serves. * * * * * MINCED MEAT. Take one pound of tender roasted meat, two pounds of shred