Page:The Jewish Manual.djvu/132

 meat or jam inserted; a pretty dish of pastry may be made by cutting the paste in ribbons of three inches in length, and one and a half in width; bake them lightly, and pile them one upon another, with jam between each, in the form of a cone.

CHEESECAKES. Warm four ounces of butter, mix it with the same quantity of loaf-sugar sifted, grate in the rind of three lemons, squeeze in the juice of one, add three well-beaten eggs, a little nutmeg, and a spoonful of brandy; put this mixture into small tins lined with a light puff paste, and bake.

Cheesecakes can be varied by putting almonds beaten instead of the lemon, or by substituting Seville oranges, and adding a few slices of candied orange and lemon peel.

GIBLET PIE. Prepare the giblets as for "stewed giblets," they should then be laid in a deep dish, covered with a puff paste, and baked.