Mix to a smooth batter two breakfast cupfuls of flour and milk and the yolks of a couple of eggs, together with a teaspoonful of salt. Butter thoroughly a dozen small earthenware jars, and place them in a pan in the oven to heat; then beat the whites of a couple of eggs to a stiff froth, and mix in with the rest, and afterwards put the batter into the heated, buttered jars, and set them in the oven and bake until they rise well and are of a brown color at the sides, where they have risen above the jars; turn them out into cups, and serve hot.

Portuguese Cake

Beat in a basin until frothy the yolks of six eggs, and half a pound of caster-sugar; stir a quarter of a pound of blanched almonds with the white of an egg to prevent oiling, rub them through a sieve into a kitchen basin, (ground almonds will do as well) and mix them with one pinch of grated orange-peel (to give zest) and the juice of three or four oranges. When the yolks of eggs and sugar are frothy, mix in gradually a quarter of a pound of potato-flour and the whites of six well-beaten eggs. Butter and paper a baking-sheet, pour the mixture on this about one inch thick, and bake in a slow oven. When the cake is done, allow it to cooI, trim the surface, and mask first with a thin layer of apricot marmalade, and then with a layer of orange-flavored icing.