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RAMAZAN CAKES (a Turkish recipe)

Take half a pound of rice-flour, and dilute it with two glasses of milk; pass the preparation through a sieve into a stewpan. Boil over a moderate fire, stirring all the time. Add sugar to taste, let it reduce for seven or eight minutes, then add a few drops of extract of roses or of jessamine; turn it out on a round baking-sheet, previously moistened with cold water. Let the preparation be nearly an inch in thickness, and smooth its surface. When it is cold, sprinkle it with fine sugar, and divide it into small cakes, lozenge-shaped, round or oblong, according to taste.