One cup lemon juice. Seven cups orange juice. Fourteen cups sugar. A cup and a half of water. The grated rind of three oranges.

Boil the sugar in the water until the syrup thickens; as soon as it reaches the point of readiness, take it off the fire at once and leave it until lukewarm. After that, add to it the grated orange rind and its juice together with the lemon juice, stir it a little, and leave it until it has cooled completely. Then keep it in bottles until needed, and serve it mixed with cold water or iced.

Seven cups lemon juice. Thirteen cups sugar. A cup and a half of water. The grated rind of four lemons.

Boil the sugar with the water, stirring constantly at first and then a little, until the syrup thickens. After that, take it off the fire at once and leave it to cool; then add the lemon juice and grated rind, stir it well, and keep it in tightly capped bottles until needed, to serve it mixed with cold water or iced.

A loaf of white (fino) bread, or pieces of rusk. Three teaspoons butter. Four eggs, beaten. Half a cup sugar. Three cups milk mixed with unsweetened canned milk or with cream.

Cut the loaf into small pieces, then remove the crust of the bread and spread each piece with butter. After that, arrange the pieces in order in a buttered mold, add to them the milk sweetened with the sugar, and

The Kitchen

leave it for 20 minutes. Then beat the eggs with another half cup of milk and pour it evenly over the pieces of bread in the mold; then bake it, and serve it with fruit, and serve it with syrup.

Three cups local flour. One cup Damascene or Australian flour. One teaspoon European yeast dis-solved in a cup of water, or one tea-spoon ammonia. Enough water to make the dough soft, like set laban.

Sift the flour, then add to it, little by little, enough water; then rub the dough and knead it well with the palms of the hands until the dough becomes smooth and like set laban. Then leave it about an hour until it rises, and after that fry the dough in small pieces the size of pigeons' eggs, either by dropping it into the frying pan from a teaspoon wetted with cold water, or from the hand.

Five tablespoons sugar. Two tablespoons starch. One cup unsweetened canned milk. The yolk of an egg, well beaten. Half a cup lemon juice. A quarter teaspoon

orange essence. Half a cup butter or margarine. The white of an egg, well beaten.

Mix the sugar and the starch, then add a little of the orange juice and stir until the sugar and starch dissolve. After that, add the egg yolk, the rest of the orange, and the milk, and put the mixture in a vessel over the fire, stirring constantly until it boils and sets. Then take it off the fire, add the essence to it, and beat it with the wooden spoon; then let it cool well. After that, beat the butter with the spoon until it whitens, and add the mixture to it, cold, spoonful after spoonful, and beat hard until it is smooth. Then add the egg white and beat well, and the cream is ready for filling cakes and decorating them by means of the decorating tube.

One cup margarine, one and a third cups sugar, a quarter cup milk, four eggs well beaten, four and a half cups flour, two and a third tea-spoons ammonium carbonate, one teaspoon salt, a quarter teaspoon powdered cinnamon or nutmeg, one cup chopped walnuts, one cup apricots or raisins cut into small pieces, with the stones removed.

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