* * * * *

FRIED MATSOS.

Soak some of the thickest matsos in milk, taking care they do not
break; then fry in boiling fresh butter. This is a very nice method of
preparing them for breakfast or tea.

* * * * *

MATSO DIET BREAD.

Simmer one pound of white sugar in a quarter of a pint of water, which
pour hot upon eight well-beaten eggs; beat till cold, when add one
pound of matso flour, a little grated lemon-peel, and bake in a
papered tin, or in small tins; the cake must be removed while hot.

* * * * *

A CAKE WITHOUT BUTTER.

Beat well five eggs, to which add six ounces of flour; flavour with
beaten almonds, and add, if liked, thin slices of citron; bake in a
mould in a moderate oven.

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SPONGE CAKES.

Mix six eggs, half the whites, half a pound of lump sugar, half a
pound of flour, and a quarter of a pint of water, which should be
strongly flavoured by lemon peel having been in it for some hours;
the sugar and water should boil up together, and poured over the eggs
after they have been well whisked, which must be continued while the
liquid is being poured over them, and until they become quite thick
and white, then stir in the flour, which must be warm and dry. Pour
the mixture into a couple of cake tins, and bake in a gentle oven.

* * * * *

A NICE BREAKFAST CAKE.

Make a paste of half a pound of flour, one ounce of butter, a very
little salt, two eggs, and a table-spoonful of milk, roll it out, but
first set it to rise before the fire; cut it into cakes the size of
small cheese plates, sprinkle with flour, and bake on a tin in a brisk
oven, or they may be fried in a clean frying pan; they should be cut
in half, buttered hot, and served quickly.

* * * * *

ICING FOR CAKES.

Whisk half a pound of sifted white sugar, with one wine glass of
orange flower-water, and the whites of two eggs, well beaten and
strained; it must be whisked until it is quite thick and white; and
when the cake is almost cold, dip a soft camel's hair brush into it,
and cover the cake well, and set it in a cool oven to harden.

* * * * *

TO CLARIFY SUGAR.

Take the proportion of one pound of sugar to half a pint of water,
with the whites of a couple of eggs; boil it up twice, then set it by
for