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

pound of flour, beat well together, and bake for one hour in a brisk oven; currants may be added if, approved. * * * * * BUTTER CAKES. Take equal quantities of butter and sugar, say half a pound of each, grate the rind of a lemon, add a little cinnamon, and as much flour as will form it into a paste, with spice and eggs; roll it out, cut it into two small cakes, and bake. A piece of candied orange or lemon-peel may be put on the top of each cake. * * * * * LITTLE SHORT CAKES. Rub into a pound of flour four ounces of butter, four ounces of white powdered sugar, and two eggs; make it into a paste, roll it thin, and cut into small cakes with tin cutters. A little orange flower-water or sweet wine improve the flavour of these cakes. * * * * * MATSO CAKES. Make a stiff paste with biscuit powder and milk and water; add a little butter, the yolk of an egg, and a little white sugar; cut into pieces, and mould with the hand, and bake in a brisk oven. These cakes should not be too thin. * * * * * ANOTHER SORT. Warm a quarter of a pint of water flavoured with a little salt, in which mix four beaten eggs; then mix half a pound of matso flour, and a couple of lumps of white sugar, and half a teacup of milk; mix all well together, and bake in a tin. * * * * * FRIED MATSOS. Soak some of the thickest matsos in milk, taking care they do not break; then fry in boiling fresh butter. This is a very nice method of preparing them for breakfast or tea. * * * * * MATSO DIET BREAD. Simmer one pound of white sugar in a quarter of a pint of water, which pour hot upon eight well-beaten eggs; beat till cold, when add one pound of matso flour, a little grated lemon-peel, and bake in a papered tin, or in