3 large mealy potatoes, 1 oz. butter, ½ gill milk, 3 eggs, 1 tablespoonful brown sugar; nutmeg and salt to taste. Boil the potatoes, mash them smooth with the milk, butter, well-beaten eggs, sugar, nutmeg, and salt. Bake in a greased dish ½ hour, and serve hot. Sassafras. Sassafras, aniseed, stick liquorice. Tie up the liquorice and aniseed in a muslin bag, put this in a jug with the sassafras, and pour boiling water over it. Swiss Roll. Time—½ hour. 1½ oz. potato flour, 2 oz. castor sugar, 3 eggs, lemon cheese-cake mixture (see page 64). See page 50, but use 1½ oz. potato flour or 3 oz. motza meal instead of flour, and lemon cheese-cake mixture instead of jam. Lightning Cakes. 2 oz. butter, 2 oz. castor sugar, 2 oz. potato flour, 1 oz. ground almonds, 1 egg. Cream the butter and sugar together, add the egg, well beaten, the potato flour, and ground almonds. Grease a tin liberally, spread the mixture smoothly on it with a knife, bake in a quick oven 5 minutes, and cut into shapes while hot. ------------------------------------------------------------------------ APPENDIX. FORMATION OF COOKERY CLASSES. In these few pages it is our object to give, as clearly and concisely as possible, directions for the formation and conduct of the Jewish Cookery Classes which are now increasing among us. Several years’ experience at the Bayswater Jewish Schools and at the Portuguese Jews’ Schools has enabled us to ascertain accurately the cost of starting and maintaining such a class, and we have endeavoured to give a clear statement of the necessary expenditure, together with a list of the requisite utensils. “In schools in which the Inspector reports that special and appropriate provision is made for the practical teaching of cookery, a grant of four shillings is made on account of any girl (over twelve years of age before the conclusion of the course) who has attended not less than forty hours during the school year at the cookery class, and is presented for examination in the elementary subjects in any Standard.”[2]—(New Code of Regulations, 1882.) A class-room can easily be adapted as the kitchen by the introduction of a good-sized cupboard and a simple open range. A kitchen table should be procured with screw legs, so that it can conveniently be taken to pieces, and removed after the lesson. Two or three demonstration lessons, at which a large number of girls may attend, given at the commencement of the course, will enable the girls to set about the practice lessons with some degree of facility. No demonstration should last longer than an hour and a half, so that the teacher may secure the entire attention of the pupils. These lessons will afford an opportunity for dwelling on the value of foods, both from an economical and medical point of view.