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

warm water with it, spread it slightly over the omelette, have the remainder of the whites whisked to a froth with white sugar, and lay it on the preserve; slide the omelette on to a hot dish, double it, and serve directly. * * * * * FANCY CREAMS. Put into a basin a pint of cream, to which add four ounces of powdered white sugar, and the rind of a lemon rubbed on a lump of sugar, and a glass of sherry wine; whisk them well and mix with it half an ounce of dissolved isinglass, beat it all thoroughly together, and fill the mould, which should be set in ice till wanted. A table spoonful of marasquino added to the above, will make _Italian cream_. A table spoonful of fresh or preserved pine-apple will make _pine-apple cream_; this will require the addition of a little lemon syrup. A table spoonful of ratafia, will make it _ratifia cream_. The juice of strawberries or raspberries make fine fruit creams; _mille fruit cream_ is made by mixing with the cream any kind of small preserved fruit. * * * * * RICE SOUFLES. Boil well some fine picked rice, in pure fresh milk, sweeten and flavour with a bay leaf, lemon peel, and a stick of cinnamon, all which must be taken out when the rice is done, then line with it a round dish, or souflé dish, have ready apples previously boiled, sweetened, and beat up smoothly, place the apple lightly in the centre rather higher in the middle than at the sides, beat up the whites of eggs to a froth, sweeten and flavour with lemon, or noyau essence; place it in small heaps tastefully on the apple and rice, and brown delicately with a salamander. This souflé may have stewed cherries or any _other_ kind of fruit, instead of the apples if preferred. * * * * * BOILED CUSTARD. Take a pint of milk, let it simmer in a very clean saucepan, flavor it with lemon-peel and a bay leaf, and sweeten to taste; while gently boiling,