stir them together over a low fire for about three minutes; then pour the boiling milk over the above. Add the salt and the spices and let it boil well; add the boiled peas to the above and let them boil, then remove and keep near the fire. When serving, add the cream to the filling and stuff the hot artichokes with it.
Quantities: 16 artichoke heads, cleaned, each in two pieces 400 grams of cut-up meat, or 250 grams of
choice lean meat, provided it is ground 125 grams of ghee 50 grams of finely chopped onion, or none 20 grams of flour 20 grams of salt 1.5 — a gram and a half — of allspice 1200 grams of boiling water
Method: Put the meat, the onion, and the ghee in a pot and turn them all until the onion begins to brown. Add the flour and stir over the low fire, then add the water until it boils well in the pot. Add the artichokes, well cleaned after peeling, and after that add the salt and the allspice; leave the pot on a moderate fire until its contents are done. Then pour into a dish; with this dish, fluffy rice is served.
Note: If the meat is ground, it is added after the artichokes are put into the pot.
Quantities: One liter of milk
50
grams of rice 75 grams of cold water 125 grams of sugar 250 grams of rose water, or 15 grams of orange-blossom water, or both kinds if need be.
Method: Boil the nut kernels in boiling water for about three minutes over a strong fire, then peel them and split them, and chop or pound them as required.
Quantities: 1000 grams of water 600 grams of sugar 150 grams of sour lemon juice 30 grams of orange-blossom water
Note: The syrup takes 5–7 minutes on the fire
The quantity of materials required: 275 grams of flour, 165 grams of butter, 165 grams of powdered sugar, one egg, the yolks of two eggs, a spoonful of orange-blossom water.
Method: Mix the materials named well and knead them; gather them into a ball and work it well twice, and leave it to rest in a cool place. Then roll it out with a rolling pin to a thickness of 3–4 millimeters.
Before putting it into the oven, cut the rolled-out dough into small pieces of whatever shape is desired; paint the pieces by dipping a brush in egg yolk, place them on a special tray, put it into a hot oven, and leave it there until they are fully baked. As soon as the tray comes out of the oven, paint the pieces with a brush dipped in milk. Then sprinkle each piece with the amount of powdered sugar it requires.
