Page:The Jewish Manual.djvu/144

 perfectly soft, putting rose water occasionally to prevent its becoming too dry; stir it continually to prevent burning. Let it cool, and mix it with the beaten yolks of six eggs; make a thin nouilles pastry, cut it into rounds of the size of a tea-cup; pinch up the edges deep enough to form a shape, fill them with the sweet meat, and bake of a light brown. A rich puff paste may be substituted for the nouilles pastry if preferred.

COCOA NUT DOCE. This is merely the cocoa nut and sugar prepared as above, without egg, and served in small glasses, or baked.

COCOA NUT PUDDING. Take about half a pound of finely grated cocoa nut; beat up to a cream half a pound of fresh butter, add it to the cocoa nut, with half a pound of white sugar, and six whites of eggs beaten to a froth; mix the whole well together, and bake in a dish lined with a rich puff paste.