fied butter, fry of a light brown, and serve with
clarified sugar, flavored with lemon essence.

* * * * *

SOPA D'ORO: OR GOLDEN SOUP.

Clarify a pound of sugar in a quarter of a pint of water, and the same
quantity of orange flower-water; cut into pieces the size of dice
a thin slice of toasted bread, or cut it into shapes with a paste
cutter, throw it, while hot, into the sugar, with an ounce of sweet
almonds pounded very finely, then take the beaten yolks of four eggs.
Pour over the sugar and bread, stir gently, and let it simmer a few
minutes. Serve in a deep glass dish, sprinkled over with pounded
cinnamon.

* * * * *

POMMES FRITES.

This is a simple but very nice way of preparing apples. Peel and cut
five fine apples in half, dip them in egg and white powdered sugar,
and fry in butter; when done, strew a little white sugar over them.

* * * * *

CHEJADOS.

Clarify a pound of sugar in half a pint of water; peel and grate a
moderately sized cocoa nut, add it to the syrup, and let it simmer
till perfectly soft, putting rose water occasionally to prevent its
becoming too dry; stir it continually to prevent burning. Let it cool,
and mix it with the beaten yolks of six eggs; make a thin nouilles
pastry, cut it into rounds of the size of a tea-cup; pinch up the
edges deep enough to form a shape, fill them with the sweet meat, and
bake of a light brown. A rich puff paste may be substituted for the
nouilles pastry if preferred.

* * * * *

COCOA NUT DOCE.

This is merely the cocoa nut and sugar prepared as above, without egg,
and served in small glasses, or baked.

* * * * *

COCOA NUT PUDDING.

Take about half a pound of finely grated cocoa nut; beat up to a cream
half a pound of fresh butter, add it to the cocoa nut, with half a
pound of white sugar, and six whites of eggs beaten to a froth; mix
the whole well together, and bake in a dish lined with a rich puff
paste.

* * * * *

EGG MARMALADE.

Clarify one pound of sugar in half a pint of water till it becomes a
thick syrup. While clarifying, add one ounce of sweet almonds blanched
and pounded; let it cool, and stir in gently the yolks of twenty eggs
which have been previously beaten and passed through a sieve; great
care must be taken to stir it continually t