ch cake may be made by rubbing 6 oz. of butter into 1-1/4
lbs. of Allinson wholemeal flour, 6 oz. of sugar. Beat up the yolks of
4 eggs with a teacupful of milk, and work into the flour so as to make
a stiff batter. Add 2 oz. of mixed peel cut small, and 1/2 lb. of
mixed sultanas. Lastly, add the beaten white of the eggs, whisk well,
and pour the mixture into a greased cake tin. Bake for 1-1/2 to 2
hours.

MACAROON.

1/2 lb. of ground sweet almonds, 1 oz. of ground bitter almonds, a few
sliced almonds, the whites of 4 eggs, and 1/2 lb. of castor sugar.
Whip the whites of the eggs to a stiff froth, add the sugar, then the
almond meal, and mix all well; if the mixture seems very stiff add one
or two teaspoonfuls of water. Lay sheets of kitchen paper on tins,
over this sheets of rice wafers (or, as it is also called, "wafer
paper"), which can be obtained from confectioners and large stores;
drop little lumps of the mixture on the wafers, allowing room for the
spreading of the macaroons, place a couple of pieces of sliced almond
on each, and bake them in a quick oven until they are set and don't
feel wet to the touch. If the macaroons brown too much, place a sheet
of paper lightly over them.

MADEIRA CAKE.

1/2 lb. of fine wheatmeal, 1/2 lb. of castor sugar, 1/2 lb. of butter,
5 eggs, flavouring to taste. Beat the butter to a cream, add the
sugar, then the eggs well beaten, the meal and the flavouring. Line a
cake tin with buttered paper, and bake the cake in a moderate oven
from 1 to 1-1/2 hours.

OATMEAL BANNOCKS.

Cold porridge, Allinson fine wheatmeal. Stir sufficient of the meal
into any cold porridge that may be left over to form a dough just firm
enough to roll out. Well grease and sprinkle with flour some baking
sheets, roll the dough to the thickness of 1/2 an inch, cut into
triangular shapes, and bake until brown on both sides. Butter and
serve hot.

OATMEAL FINGER-ROLLS.

Use equal parts of medium oatmeal and Allinson fine wheatmeal, and add
a good 1/2 pint of milk and water to 1 pound of the mixed meal. Knead
into a dough, make it into finger-rolls about 3 inches long, and bake
them in a quick oven from 30 to 40 minutes.

ORANGE CAKES.

6 oz. of Allinson wholemeal flour, 3 oz. butter, 4 oz. sugar, grate in
the rind of 1 small orange, and mix all well together. Beat 1 egg, and
stir in with the juice of the orange and sufficient buttermilk to make
a smooth, thick batter. Half fill small gr