[Modern cookery, in all its branches

The fruit custards of page 482, and the meringues of fruit of page 485, are perfectly suited to the tables of Jewish families; and sweet or savoury croustades or fried patties may be supplied to them from the receipts in the present work, by substituting clarified marrow (see page 388) for the butter used for them in general cookery. The reader will easily discover in addition, numerous dishes distributed through this volume which may be served to them without departing from their peculiar usages. Almond-cream : (for puddings, &c.) almonds, 4 oz. ; water, 1 pint. For blancmanges, and rich souffles , creams and custards : almonds, £ to whole pound ; water, 1 to 1^ pints. Obs. — As every cook may not be quite aware of the articles of food strictly prohibited by the Mosaic law, it may be well to specify them here. Pork in every form; all varieties of shell-fish, without exception ; hares, rabbits, and swans. TOMATA AND OTHER CHATNIES. ( Mauritian Receipts.') The composition of these favourite oriental sauces varies but little except in the ingredient which forms the basis of each. The B E [chap, xxxii. same piquant or stimulating auxiliaries are intermingled with all of them in greater or less proportion. These are, young cnions, chilies (sometimes green ginger), oil, vinegar, and salt; and occasionally a little garlic or full grown onion, which in England might be superseded by a small portion of minced eschalot. Green peaches, mangoes, and other unripe fruits, crushed to pulp on the stone roller, shown at the head of this chapter ; ripe bananas, tomatas roasted or raw, and also reduced to a smooth pulp ; potatoes cooked and mashed ; the fruit of the egg-plant boiled and reduced to a paste ; fish, fresh, salted, or smoked, and boiled or grilled, taken in small fragments from the bones and skin, and torn into minute shreds, or pounded, are all in their turn used in their preparation.* Mingle with any one of these as much of the green onions and chilies chopped up small, as will give it a strong flavour ; add salt if needed, and as much olive oil, of pure quality, with a third as much of vinegar, as will bring it to the consistence of a thick sauce. Serve it with currie, cutlets, steaks, pork, cold meat, or fish, or aught else to which it would be an acceptable accompaniment. INDIAN LOBSTER-CUTLETS. A really excellent and elegant receipt for lobster -cutlets has already been given in previous editions of the present work, and is now to be found at page 91 of Chapter III. ; but the subjoined is one which may be more readily and expeditiously prepared, and may consequently, be preferred by some of our readers for that reason : it has also the recommendation of being new. In India, these cutlets are made from the flesh of prawns, which are there of enormous size, but lobsters, unless quite overgrown, answer for them as well, or better. Select fish of good size and take out the tails entire ; slice them about the third of an inch thick, dip them into beaten egg, and then into very fine crumbs of bread seasoned rather highly Avith cayenne, and moderately with salt, grated nutmeg, and pounded mace. Egg and crumb them twice, press the bread upon them with the blade of a knife, and when all are ready, fry them quickly in good butter to a light brown.