Make into a stiff paste one pint of biscuit powder, a little brown sugar, grated lemon peel, six eggs, and three-quarters of a pound of warmed fresh butter; then prepare four apples chopped finely, a quarter of a pound of sweet almonds blanched and chopped, half a pound of stoned raisins, a little nutmeg grated, half a pound of coarse brown sugar, and a glass of white wine, or a little brandy; mix the above ingredients together, and put them on a slow fire to simmer for half an hour, and place in a dish to cool; make the paste into the form of small dumplings, fill them with the fruit, and bake them; when put in the oven, pour over a syrup of brown sugar and water, flavored with lemon juice.

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FRENCH ROLL FRITTERS.

Take off the crust of a long round French roll; cut the crumb in thin slices, soak them in boiling milk, taking care they do not break; have a dish ready with several eggs beaten up, and with a fish slice remove the bread from the milk, letting the milk drain off, dip them into the dish of eggs, and half fry them in fine salad oil, they must then be again soaked in the milk and dipped the egg, and then fried of a handsome light brown; while hot, pour over clarified sugar, flavored with cinnamon and orange flower water.

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HAMAN’S FRITTERS.

Take two spoonful of the best Florence oil, scald it, and when hot, mix with it one pound of flour, add four beaten eggs and make it into a paste, roll it out thin and cut it into pieces about four inches square, let them dry and fry them in oil; the moment the pieces are put in the frying pan, they must be drawn up with two silver skewers into different forms according to fancy; a few minutes is sufficient to fry them, they should be crisp when done.

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WAFLERS.

Mix a cup and a half of thick yeast with a little warm milk, and set it with two pounds of flour before the fire to rise, then mix with them one pound of fresh butter, ten eggs, a grated nutmeg, a quarter of a pint of orange flower-water, a little powdered cinnamon, and three pints of warm milk; when the batter is perfectly smooth, butter the irons, fill them with it, close them down tightly, and put them between the bars of a bright clear fire; when sufficiently done, they will slip easily out of the irons.

Wafler irons are required and can be obtained at any good ironmongers of the Hebrew persuasion.

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LAMPLICH.

Take half a pound of currants, the same quantity of raisins and sugar, a little citron, ground cloves and cinnamon, with eight apples 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.