they become very thin; divide

the filling into small square-shaped pieces, fill these thin sheets with them, and fry over the fire.

Genoise cake

Eggs: 9 Butter: one and a half uqiyyas Flour: one uqiyya Fine sugar: one uqiyya Grated lemon peel

Method

Take the whites separately and the yolks separately.

Dissolve the sugar, sprinkle a little grated lemon peel over it, and stir it over a gentle fire. Then beat the whites until they become a white froth. Put a little grated lemon peel and vanilla on top and mix the two together.

Sift the flour over it; melt the butter and beat it with the flour and the eggs; then put the mixture in the mold and bake over a moderate fire.

Mulberries and sugar, in equal proportion.

Half a teaspoon of lemon salt. A little water — about a cup.

Squeeze the mulberries; then boil the sugar, the water, and the lemon salt, stirring constantly until the syrup thickens. Then add the mulberry juice to it and mix it in; then take it off the fire at once and leave it until it is completely cold; afterward keep it in tightly-capped bottles until needed.