Ingredients
Half a cup of butter A cup and a half of sugar A tablespoon of cognac The yolks of five eggs, well beaten A tablespoon of butter with a teaspoon of vanilla essence Two cups of flour Four teaspoons of baking powder A tablespoon and a half of cocoa A teaspoon of carbonate of ammonia A cup of yogurt The whites of five eggs, beaten well until stiff.
Method:
Beat the butter well, then add gradually the sugar, pounded and sifted, together with the cognac, and beat well. After that add the egg yolks, then beat in the butter and the essence, and add gradually, with careful stirring, the flour, mixed and sifted with the baking powder, the cocoa, and the ammonia, alternating with the yogurt, until the flour and the yogurt are used up. Finally fold in the egg whites, turning them over with deliberation, then pour the mixture into a wide baking tray and bake it. After the baking — that is, after it has cooled — you may cut it into shapes with cutters. Lay the pieces in pairs and fill the inside of them with cream.
Here, Madam, are some observations to help you in drawing up the menus for the various meals: 1 — Draw up lists of the dishes for the different meals for all the days of the week, and call in the opinions of the members of the family. 2 — Take guidance from the list of foodstuffs given below, so as to assure the presence of the food elements in every menu. 3 — It is necessary to introduce two new dishes or more among the dishes you rely upon for the week, and it is worth your while to exchange views with one of your friends. 4 — If the dishes used on one of the days are costly, it is fitting that the dishes of the following day be less expensive, so that you make up by economy for what was spent on the day before:
Supper | Lunch | Breakfast
Monday Breakfast: milk or laban — eggs or cheese or labneh — fruit — bread — butter — jam — olives Lunch: grilled or fried meat — fried potatoes — spinach (stew) — salad — oranges Supper: vegetable soup — shishbarak — rice — lettuce — fruit salad
Tuesday Breakfast: milk or laban — rice in milk or oatmeal — eggs or labneh — fruit — bread — butter Lunch: tray kibbeh — fried or boiled potatoes — baba ghanouj — laban — fruit Supper: lentil soup — fried eggs or an egg omelet with gravy — mashed potatoes — mixed vegetable salad — rice pudding
Wednesday Breakfast: milk or laban — semolina — fruit — cheese or eggs or labneh — bread — butter — honey Lunch: roast of veal or mutton — potatoes mashed with milk — carrot soup — cabbage salad with mayonnaise — apples Supper: stew with rice — hard-boiled eggs — potato salad — radishes; olives; lettuce and carrots — muhallabia with cocoa
Thursday Breakfast: milk or
laban — semolina — fruit — cheese or eggs or labneh — bread — butter Lunch: grilled or fried fish — hummus with tahini or taratur with tahini — fried potatoes — radishes or pickles — muhallabia with custard Supper: soup — green bean stew — rice — laban — olives, oranges
Friday Breakfast: milk or laban; bread — butter — labneh or eggs; dibs (grape or carob molasses) with tahini — fruit; olives Lunch: meat kofta with tomato sauce — fried potatoes, cabbage stew — lettuce and beet salad — dates Supper: macaroni stew — chicory fried in oil — bananas
Sunday, or a feast day Breakfast: milk or laban — semolina — fruit — cheese or eggs or labneh — bread — butter — honey Lunch: browned chicken with gravy — rice with stew — beans with carrots — cabbage salad with walnuts and mayonnaise — muhallabia or cream; coffee Supper: chicken soup with macaroni — tray macaroni — spinach or chard — lettuce salad — fruit