Soak some of the thickest matsos in milk, taking care they do not break; then fry in boiling fresh butter. This is a very nice method of preparing them for breakfast or tea. * * * * * MATSO DIET BREAD. Simmer one pound of white sugar in a quarter of a pint of water, which pour hot upon eight well-beaten eggs; beat till cold, when add one pound of matso flour, a little grated lemon-peel, and bake in a papered tin, or in small tins; the cake must be removed while hot. * * * * * A CAKE WITHOUT BUTTER. Beat well five eggs, to which add six ounces of flour; flavour with beaten almonds, and add, if liked, thin slices of citron; bake in a mould in a moderate oven. * * * * * SPONGE CAKES. Mix six eggs, half the whites, half a pound of lump sugar, half a pound of flour, and a quarter of a pint of water, which should be strongly flavoured by lemon peel having been in it for some hours; the sugar and water should boil up together, and poured over the eggs after they have been well whisked, which must be continued while the liquid is being poured over them, and until they become quite thick and white, then stir in the flour, which must be warm and dry. Pour the mixture into a couple of cake tins, and bake in a gentle oven. * * * * * A NICE BREAKFAST CAKE. Make a paste of half a pound of flour, one ounce of butter, a very little salt, two eggs, and a table-spoonful of milk, roll it out, but first set it to rise before the fire; cut it into cakes the size of small cheese plates, sprinkle with flour, and bake on a tin in a brisk oven, or they may be fried in a clean frying pan; they should be cut in half, buttered hot, and served quickly. * * * * * ICING FOR CAKES. Whisk half a pound of sifted white sugar, with one wine glass of orange flower-water, and the whites of two eggs, well beaten and strained; it must be whisked until it is quite thick and white; and when the cake is almost cold, dip a soft camel's hair brush into it, and cover the cake well, and set it in a cool oven to harden. * * * * * TO CLARIFY SUGAR. Take the proportion of one pound of sugar to half a pint of water, with the whites of a couple of eggs; boil it up twice, then set it by for the impurities to rise to the top, and skim it carefully. CHAPTER VIII. Preserving and Bottling. Attention and a little practice will ensure excellence in such preserves as are in general use in private families; and it will always be found a more economical plan to purchase the more rare and uncommon articles of preserved fruits than to have them made at home. The more sugar that is added to fruit the less boiling it requires. If jellies be over-boiled, much of the sugar will become candied, and leave the jelly thin.