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

by Lady Judith Cohen Montefiore

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.

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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.

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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.

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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.