zs. sultanas and
the grated rind of 1 lemon for Sultana Cake; the grated yellow part of 2
lemon rinds for Lemon Cake.

2. SMALL CAKES.

Take 2 small eggs and half quantities of the ingredients given for the
cake mixture. Add the grated rind of half a lemon for flavouring. Grease a
tin for small cakes with 9 depressions. Put a spoonful of the mixture in
each depression. Bake for 20 minutes in a hot oven.

3. COCOANUT BISCUITS.

1/2 lb. desiccated cocoanut, 1/4 lb. sugar, 2 small eggs.

Proceed as for Macaroons, but make the cakes smaller. Bake in a moderate
oven for half an hour.

4. "CORN WINE AND OIL" CAKES.

1 lb. wholemeal flour, 3/4 lb. raisins, 4 tablespoons walnut oil, 1/4 pint
water.

This recipe was especially concocted for non-users of milk and eggs. Stir
the oil well into the flour. Add the washed and stoned raisins (or
seedless raisins, or sultanas). Mix to a dough with the water. Divide
dough into two portions. Roll out, form into rounds, and cut each round
into 6 small scones. Bake in a hot oven for half an hour.

5. CURRANT SANDWICH.

8 ozs. butter, 1 lb. flour, 1/4 lb. cane sugar, currants.

Mix flour and sugar, and rub in the butter. Mix with water to plastic
dough. Divide dough into two cakes, 1 inch in thickness. Cover one evenly
with currants, lay the other on top, and roll out to the thickness of
one-third of an inch. Cut into sections, and bake in a hot oven for about
30 minutes.

6. APPLE SANDWICH.

Make a short crust (see recipe). Well grease some shallow jam sandwich
tins. Roll out the paste very thin and line with it the tins. Peel, core,
and finely chop some good, juicy apples. Spread well all over the paste.
Sprinkle with castor sugar and grated lemon rind. Cover with another layer
of thin paste. Bake for about 20 minutes in a hot oven. When done, take
carefully out of the tin to cool. Cut into wedges, sprinkle with castor
sugar, and pile on a plate.

7. FANCY BISCUITS.

8 ozs. flour, 4 ozs. butter, or 3 ozs. butter and 1 egg, 4 ozs. cane
sugar, flavouring.

Flavouring may consist of lemon rind, desiccated cocoanut, cooked
currants, carraway seed, mace, ginger, etc. Beat the butter and sugar to a
cream, add flavouring and flour. Mix with the beaten egg, if used; it not,
treat like the Lemon Short Cake. Roll out, cut into shapes, and bake about
10 minutes.

8. GINGER NUTS.

1/2 lb. nutter, 1/2 lb. sugar, 1 pint molasses or golden syrup, 1/2 oz.
ground clo