Page:The Jewish Manual.djvu/146

 TART DE MOY. Soak three-quarters of a pound of savoy biscuits in a quart of milk; add six ounces of fresh butter, four eggs, one ounce of candid orange peel, the same quantity of lemon peel, and one ounce of citron, mix all well together; sweeten with white sugar, and bake in a quick oven; when nearly done, spread over the top the whites of the eggs well whisked, and return it to the oven.

GRIMSTICH. 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