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PANCAKES FOR CHILDREN

(General Remarks.) - (The Jewish Manual)







Take a pint of finely grated bread crumbs, simmer in a little milk
and water, flavour with cinnamon or lemon peel grated, add a couple of
beaten eggs, and sweeten to taste, drop a small quantity into the pan
and fry like pancakes.

A NICE RICE PUDDING FOR CHILDREN.
Boil till tender half a pound of well picked rice in one quart of
fresh milk, sweeten with white sugar, and flavour with whole cinnamon,
lemon peel, and a bay leaf; when the rice is tender, place it in a
deep dish, pour over a very little butter warmed in a little milk,
and bake until brown; a slow oven is requisite unless the rice is
extremely soft before it is put in the oven.

A RICH BREAD AND BUTTER PUDDING.
Lay in a deep dish alternate layers of bread and butter cut from a
French roll, and the following mixture: the yolks of four eggs beaten,
four ounces of moist sugar, a few soaked ratafias, a table-spoonful
of brandy and a few currants; fill up the dish with these layers, and
pour over a little milk, the last layer should be of bread and butter,
the whites of the eggs beaten to a froth may, if an elegant appearance
is wished for, be laid over the top when the pudding is nearly baked.











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