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

hot, make holes through the siesta with a small silver skewer, taking care not to break it, and pour over clarified sugar till it is perfectly soaked through. * * * * * A PLAIN BOLA. Take three quarters of a pound of white sugar, three quarters of a pound of fresh butter, two eggs, one pound and a half of flour, three spoonsful of yeast, a little milk, and two ounces of citron cut thin, and mix into a light paste; bake in a tin, and strew powdered sugar and cinnamon over it before baking. The above ingredients are often baked in small tins or cups. * * * * * ALMOND TEA-CAKES. Take half-a-pound of flour, three ounces of which are to be put aside for rolling out the cakes, the other five ounces, with a quarter of a pound of fresh butter, are to be set before the fire for a few minutes; after which mix with it half a pound of sugar, a quarter of a pound of sweet almonds, chopped fine, and a couple of eggs; make these ingredients into thin cakes, and strew over them ground almonds and white sugar, and bake in a brisk oven. * * * * * OIL TWIST. Take half a quartern of dough, one gill of the best Florence oil, half a pound of currants, half a pound of moist sugar, and a little cinnamon; mix all well together, make it up in the form of a twist, and bake it. * * * * * CINNAMON CAKES. Rub half a pound of fresh butter into a pound of flour; work it well together, then add half a pound of sifted sugar, and a tea-spoonful of pounded cinnamon, and make it into a paste, with three eggs; roll it, and cut into small cakes, with tin cutters. * * * * * RICH PLUM CAKE. Beat to a cream one pound of butter, to which add the same quantity of sifted loaf sugar and of fine flour, the whites of ten eggs beaten to a froth, and the