Page:The Jewish Manual.djvu/145

 EGG MARMALADE. Clarify one pound of sugar in half a pint of water till it becomes a thick syrup. While clarifying, add one ounce of sweet almonds blanched and pounded; let it cool, and stir in gently the yolks of twenty eggs which have been previously beaten and passed through a sieve; great care must be taken to stir it continually the same way; when well mixed, place it over a slow fire till it thickens, stirring all the time to prevent burning. Some cooks add vanilla, considering the flavor an improvement.

MACROTES. Take one pound of French roll dough, six ounces of fresh butter, two eggs, and as much flour as will be requisite to knead it together; roll in into the form of a long French roll, and cut it in thin round slices; set them at a short distance from the fire to rise, and then fry in the best Florence oil; when nearly cold, dip them in clarified sugar, flavored with essence of lemon.