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

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SAVOURY CHEESE CAKES.

Grate finely an equal quantity of stale bread and good cheese, season with a little pepper and salt, mix into a batter with eggs, form into thin cakes and fry.

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SCALLOPED EGGS.

Poach lightly three or four eggs, place them in a dish, pour upon them a little warm butter; sprinkle with pepper, salt, and nutmeg, strew over with crumbs of bread, and brown before the fire.

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MACCARONI AND CHEESE.

Boil some maccaroni in milk or water until tender, then drain them and place on a dish with bits of butter and grated Parmesan cheese; when the dish is filled grate more cheese over it and brown before the fire.

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