Page:The Jewish Manual.djvu/149

From Wikisource
Jump to navigation Jump to search
This page has been validated.
SWEET DISHES, ETC.
125

finely chopped; mix all together, then have ready a rich puff paste cut into small triangles, fill them with the fruit like puffs, and lay them in a deep dish, let the pieces be placed closely, and when the dish is full, pour over one ounce of fresh butter melted in a tea-cup full of clarified sugar, flavoured with essence of lemon, and bake in an oven not too brisk.



STAFFIN.

This is composed of the fruit, &c., prepared as above, but the dish is lined with the paste, and the fruit laid in alternate layers with paste till the dish is filled; the paste must form the top layer, clarified sugar is poured over before it is put into the oven.



RICE FRITTERS.

Boil half a pound of rice, in a small quantity of water, to a jelly; let it cool, and beat it up with six eggs, three spoonsful of flour, a little grated lemon peel, fry like fritters, either in butter or oil, and serve with white sugar sifted over them.