Cassell's dictionary of cookery

JEW ( 343 ) JOH it is well frothed. Pour it into a mould, and set this at once in ice. When firm, turn it out on a dish. Time, a few minutes to dissolve. Jenny's Pudding. — Butter a plain round mould rather thickly, and ornament it with dried cherries and slices of lemon-peel stuck in layers all round the inside. Cut some thin slices of sponge biscuit, and with these line the mould. Fill up the centre with ratafia biscuits and the crumb of bread, finely grated, lay slices of sponge biscuit over the top, and pour over the whole by degrees as much rich custard as it will absorb. Let the pudding stand for an hour or two. Then cover it with buttered writing paper, tie it in a cloth, plunge it into boiling water, and boil quickly for an hour. The mould must be quite full. Probable cost, Is. 2d. Sufficient for three persons. Jersey Milk Curry. — Take the remains of any kind of white boiled fish. Remove the bones and skin, and cut the flesh into neat slices, dredge a little flour over them, and fiy them in a little butter, with two shallots, finely minced, supposing there are two pounds of fish. Dredge a table-spoonful of curry-powder over them, and put them on a hot plate in the oven until required. Melt two ounces of butter over the fire, and mix smoothly with it two tablespoonfuls of flour. Add a small tea-spoonful of salt, half a tea-spoonful of mixed spice, and as much milk as will make it of the consistency of thick cream. Let it boil gently for a few minutes, then put in the slices of fish, and let them remain for half an hour. Just before serving, squeeze the juice of half a lemon over them. Probable cost, exclusive of the codfish, 6d. Sufficient for three or four persons. Jersey Pudding.— Mix an ounce of flour thoroughly with two ounces of gToimd rice, two ounces of moist sugar, and a very small pinch of salt. Work these ingredients smoothly into four ounces of butter. Add two ounces of stoned raisins, chopped small, a tea-spoonful of finely-minced lemon -rind, three well -beaten eggs, and two table-spoonfuls of milk. Pour the mixture into a well-buttered mould, cover it with an oiled paper, tie it in a cloth, and keep it boiling until it is done enough. Pour round the pudding a sauce made of syruj), j flavoured with lemon-rind and juice, and coloured with two or three di-ops of cochineal. } Time, one hour to boil. Probable cost, Gd. I Sufficient for two persons. Jerusalem Artichokes [sec Artichokes, Jerusalem) . Jewish Almond Pudding {sec Almond Pudding, Jewish). Jewish Method of Frying Fish [scs Fish, Fried, Jewisli Fashion). Jewish Sausage, or Chorissa.— This is used as an accompaniment to boiled fish and other dishes, and is often met with at Jewish tables. It is purchased of the Jew butchers, and is prepared in the following way : — Place the chorissa in warm water, let it heat gently, and then boil for twenty minutes. Serve, surrounded with rice made ready as for curry. Jewish sausages are very good broiled in slices I after the previous boihng. They should bo quite cold before being put again to the fire. One authority is of opinion that they will be found more digestible, as well as pleasanter to the taste, if they are haK-boiled at least before being broiled, toasted, or warmed in the oven for the table.