very thin, stamp it
into biscuits, prick them out with a fork, and bake on tins in a quick
oven for 10 minutes.

BUTTERMILK CAKE.

2 lbs. Allinson wholemeal flour, 2 lbs. currants, 1/2 lb. sugar, 12
oz. butter, 2 oz. candied lemon peel, 1 pint buttermilk. Beat the
butter to a cream, add the sugar, then the meal, fruit, and milk, mix
thoroughly; butter a cake tin, pour in the mixture, and bake in a slow
oven for 3 1/2 hours.

BUTTERMILK CAKES.

2 lbs. wholemeal flour, 1 pint buttermilk, 1 teaspoonful salt. Mix the
meal well with the salt, add the buttermilk and pour on the flour;
beat well together, roll it out, cut into cakes, and bake for from 15
to 20 minutes in a quick oven.

CHOCOLATE BISCUITS.

2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of eggs
beaten to a stiff froth. Mix all together, and drop in biscuits on
white or wafer paper. Bake 16 minutes in a moderate oven.

CHOCOLATE CAKE (1).

1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 5 eggs, 1/2 lb. of
castor sugar, 1-1/2 oz. of Allinson cocoa, 1 dessertspoonful of
vanilla essence. Proceed as in recipe of "Madeira Cake," adding the
cocoa and flavouring with vanilla.

CHOCOLATE CAKE (2).

Work 4 oz. of butter to a cream, add a 1/4 lb. of castor sugar, 3
eggs, and a little milk. Mix together 1/2 lb. of Allinson fine
wheatmeal, a heaped tablespoonful of cocoa. Add to the butter mixture,
and bake on a shallow tin or plate in a quick oven. The cake can be
iced when done, and cut, when cold, into diamond-shaped pieces or
triangles.

CHOCOLATE MACAROONS.

1/2 lb. of ground sweet almonds, 1 oz. of cocoa, 1 dessertspoonful of
vanilla essence, 1/2 lb. of castor sugar, the white of 4 eggs. Whip
the white of the eggs to a stiff froth, add the sugar, cocoa, vanilla,
and almond meal, and proceed as in the previous recipe.

CINNAMON MADEIRA CAKE.

1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 1/2 lb. of sugar, 1/4
lb. of currants and sultanas mixed (washed and picked) 5 eggs, 1
dessertspoonful of ground cinnamon. Proceed as in recipe for "Madeira
Cake," adding the fruit, and cinnamon as flavouring.

COCOANUT BISCUITS.

2 breakfastcupfuls of wheatmeal, 2 teacupfuls of grated cocoanut, 3
dessertspoonfuls of sugar, 3 tablespoonfuls of orange water, 2 oz. of
butter, a little milk. Mix the ingredients, adding a little milk to
moisten the paste, mix it well, roll the paste out 1/4 in. thick, cut
out with a biscuit cutter. Prick