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

the others. Lemon jelly is made in the same way; the peel of a Seville orange and of a lemon is used, with the juice of five lemons; rather more sugar will be required with this jelly than with the former. Punch jelly is made in the same way. An equal quantity of brandy and rum, with the juice of two or three lemons is mixed with the isinglass, which is dissolved in one pint of water, the other pint of liquid being made up by the lemon juice and spirits. The essence of noyeau is reckoned to give an exquisite flavor, in this case it requires to be coloured with a few drops of cochineal. * * * * * AN EASY TRIFLE. Soak three sponge cakes and half a pound of macaroons and ratafias in one wine glass of brandy and three of white wine, lay them at the bottom of the trifle dish, and pour over nearly a pint of thick rich custard, made of equal portions of milk and cream, with seven eggs, according to directions for "Custards;" before the custard is added, jam and sweetmeats are sometimes spread over the cakes; a fine light froth is prepared with cream and the whites of two eggs, flavored with wine and sugar, heap it over the trifle lightly. * * * * * A STILL MORE SIMPLE ONE, AND QUICKLY MADE. Soak ratafia cakes in wine, with a little brandy; pour over a thick custard, and cover with a froth of the white of eggs, flavored with wine and sweetened with white sugar. * * * * * BLANCMANGE. To a quart of milk add half an ounce of fine isinglass, a handful of beaten almonds, and two or three bitter almonds, a couple of bay leaves, and a piece of lemon peel; when the isinglass is dissolved, strain the milk into a basin; sweeten with four ounces of white sugar, and pour into a mould. The juice of fresh strawberries is a fine addition to blancmange. * * * * * A JUDITHA. Put some gooseberries