Page:The Jewish Manual.djvu/157

 PASSOVER PUDDING. Mix equal quantities of biscuit powder and shred suet, half the quantity of currants and raisins, a little spice and sugar, with an ounce of candied peels, and fine well beaten eggs; make these into a stiff batter, and boil well, and serve with a sweet sauce. This pudding is excellent baked in a pudding tin, it must be turned out when served. ANOTHER SORT. Mix the various ingredients above-named, substituting for the raisins, apples minced finely, add a larger proportion of sugar, and either boil or bake. ANOTHER SORT. Mix into a batter a cup full of biscuit powder, with a little milk and a couple of eggs, to which add three ounces of sugar, two of warmed butter, a little shred of lemon peel, and a tablespoonful of rum; pour the mixture into a mould, and boil or bake.