Make for your children this delicious kind of milk: when the milk boils, put a pair of tongs on the fire until its tips grow hot and red; then, holding a lump or two of sugar in these tips, hold it over the milk as it boils on the fire. The sugar melts in the form of "caramel" and drops into the milk, giving it a lovely taste and aroma. For each cup, melt two lumps of sugar by this special, easy method. This milk is a beneficial and wholesome drink for those suffering from a cold, just as it is delicious for children and grown-ups alike in the morning or at the tea hour in the afternoon.

How to make delicious cream cheese:

When you leave the boiled milk to set, as though you were going to make laban of it, it will appear covered with a layer of cream. You must not leave it thus for long, for it turns sour; use it before then, cream and all. If you want the cheese to be smoother and more delicious, add to it also, from time to time, soft fresh cream besides its own; and you must beat it vigorously in a vessel with a wooden spoon, so that the laban and the cream blend together completely. Then put it in gauze in a basket prepared for cheese-making, so that the water drains out of it. You may add salt as you please.

The doctor sometimes forbids, for reasons of health, the eating of eggs or of anything made from them. Are we then to be deprived of delicious sweets? Not at all. Today we shall describe for you

some kinds of pastry that are made without eggs and yet lose none of their deliciousness.

Hazelnut pastry: You must pound 250 grams of hazelnuts and almonds together (or hazelnuts alone), and keep pounding for a long while; then add 125 grams of light fresh butter and 125 grams of pounded sugar, and mix them well with a little flour, so that you can make of this mixture a dough and spread it out on the board. After that, cut this dough into small triangles and put them in the oven for about a quarter of an hour.

French qaraqish: You must buy from any European-style bakery 250 grams of ordinary bread dough, and put this dough on a board after dusting it with fine flour. After that, mix into it 250 grams of clarified butter, a quarter of a liter of milk, and 5

grams of salt; and from time to time as you knead it, sprinkle it so that it gains body. Then roll it into a long round shape only a finger's breadth across, and give it any circular shape you please — for instance, the shape of two circles like the European figure eight, 8. Then put these shapes in a hot oven until they take on a beautiful golden color.

European qaraqish: With 250 grams of flour mix 60 grams of very soft butter, ten tablespoons of long-boiled milk, half a packet of baking powder, and 5 grams of salt. After you have kneaded it well, roll this dough into a long round shape the breadth of the small finger of the hand (the little finger); then cut from this dough pieces five centimeters long, and put them in a hot oven until they take on a beautiful golden color.