ves and all-spice mixed, 2 tablespoons cinnamon, flour to form
dough.

Beat the nutter and sugar together; add the molasses, spice, etc., and
just enough flour to form a plastic dough. Knead well, roll out, cut into
small biscuits, and bake on oiled or floured tins in a very moderate oven.

9. JAM SANDWICH.

Mix ingredients and prepare 2 jam sandwich tins as for Sponge Cake (see
recipe). Pour mixture in tins and bake for about 10 minutes in a hot oven.
Take out, spread one round with warmed jam, place the other on top, and
cut when cold.

10. LEMON SHORT CAKE.

1 lb. flour, 7 ozs. nutter, 1/4 lb. sugar, rind of 1 lemon.

Mix together nutter and sugar, add grated lemon rind, work in flour, and
knead well. Press into sheets about 1/2 in. thick. Prick all over. Bake in
a moderate oven for about 20 minutes.

An easy way of baking for the inexpert cook who may find it difficult to
avoid breaking the sheets, is to well grease a shallow jam-sandwich tin,
sprinkle it well with castor sugar, as for sponge cakes, and press the
short cake into it, well smoothing the top with a knife, and, lastly,
pricking it.

II. MACAROONS. 5 ozs. sweet almonds, 5 ozs. castor sugar, 2 eggs.

Blanch the almonds and flake them in a nut mill. Whisk the eggs to a stiff
froth adding the sugar a teaspoonful at a time. Add the almonds, and stir
lightly. Drop the mixture, a dessertspoon at a time, on to well-oiled
paper, or, better still, rice-paper. Shape with a knife into small cakes
and put the half of a blanched almond into the centre of each. Bake in a
moderate oven.

12. SPONGE CAKE.

Take the weight of two eggs in castor sugar and flour.

For a richer cake take the weight of two eggs in sugar and the weight of
one only in flour.

Well grease the cake-tin, and sprinkle with castor sugar until thoroughly
covered, and shake out any that remains loose.

Well whisk the eggs with a coiled wire beater. They must be quite stiff
when done. Add the sugar, a teaspoon at a time, while whisking. Or
separate the yolks and whites, beating the yolks and sugar together and
whisking the whites on a plate with a knife before adding to the yolks.
Lastly, dredge in the flour. Stir lightly, but do not beat, or the eggs
will go down. Pour mixture into tin, and bake about one hour in a moderate
oven.

13. SULTANA SCONES.

1 oz. cane sugar, 3 ozs. nutter, 1 lb. flour, 1/4 lb. sultanas, a short
1/2 pint water.

Mix the flour and sugar; rub in the