Buy the special cutlet meat, then pound it with the cutlet mallet or with the ordinary mallet, then sprinkle it with salt, allspice, and pepper. Beat two or three eggs (according to the quantity of meat), and for each egg add either a spoonful of rusk crumbs

or of flour; then add a little salt, allspice, and pepper, dip each piece of cutlet in the egg and the crumbs, and fry the cutlets in ghee. Then thicken what remains of the ghee with a spoonful of ham and allspice — or of the rusk crumbs, or of salted biscuits — together with two tablespoons of butter or fat, and roast it in the oven. Then serve it with pieces of boiled potato and pieces of lemon, cut first into rounds and then into four pieces, set in the shape of a flower around the fish and decorated with parsley leaves so as to imitate a flower.

the butter, the water, the broth (if there is any), and half a cup of milk or cream. Then arrange the cutlets on the dish in the shape of a wreath, with mashed potatoes in the middle of the dish; decorate it with peas or beets, and serve with the sauce.

Take some of the chilled cutlets and pound them. Then fry them in ghee just until they take color, add the juice of a lemon or a little tomato juice, and boil them for half an hour. Then mix two

tablespoons of flour with two tablespoons of butter, turn them a little over the fire, and add them to the cutlets with half a cup of milk or cream; serve with fluffed rice.

Take what meat you need and chop it (as meat is chopped for kofta and kebab); add parsley, chopped very fine, and shape it into balls as you shape kebab or kofta; then arrange it in the dish thus:

Split the tomatoes into two halves. Then place in the middle of the dish or tray five tomato halves in a circle, then place a portion of the meat as a second circle. Then place a circle of the potatoes, peeled and cut into rounds — circle after circle, and so on until the dish is full. Then sprinkle it with salt, allspice, and ghee, and bake it in the oven.

Line the tray or dish with oiled paper (of the special kind for baking fish), and under each fish place two or three strips of white sheeting (a band of cloth) so that you can lift the fish from the dish easily without its crumbling

to pieces; add to it a little oil or ghee, and roast it in a moderately hot oven. After taking it out of the oven, brush the roast fish with butter or ghee, and serve it with fried potatoes, ham, and whatever pickles you like.

Soak lean meat (about two uqiyyas, with half an uqiyya of tail fat) in vinegar for three hours. Then chop it very fine in the meat grinder, and add two tablespoons of crushed rusk crumbs. Then shape the meat into

balls, mold it onto the skewers, and roast it over a fire of

embers. Then serve it with seasoned or fried eggplant, or with salad.

3 cups of Damascene flour A cup and a half of Australian flour 3 cups of starch 3 teaspoons of European yeast, dissolved in a cup of lukewarm water.

Sift the flour and add the yeast to

it gradually, then add to it enough water until

Oxford Biscuits

Always ask for

Oxford Biscuits

for parties, for children, and for every occasion

Always insist on

Oxford Biscuits

For children, for entertaining, and for every circumstance.