A Few General Directions for the Jewish Table

Instructions

1. Almond-cream, as a substitute for milk in souffles, puddings and sweet dishes: blanch and pound the almonds by Acton's directions on page 542.
2. Pour boiling water to them very gradually, in the proportion given below.
3. Turn them into a strong cloth or tammy and wring it from them with powerful pressure, to extract as much as possible.
4. Proportions - for puddings etc.: almonds, 4 oz.; water, 1 pint. For blancmanges, and rich souffles, creams and custards: almonds, 1/2 to a whole pound; water, 1 to 1-1/2 pints.
5. Acton also notes that the fruit custards of page 482 and the meringues of fruit of page 485 suit these tables, and that sweet or savoury croustades or fried patties may be made from the receipts elsewhere in the book by substituting clarified marrow (see page 388) for the butter used in general cookery.