the biscuits, and bake them in a
moderate oven a pale brown.

COCOANUT DROPS.

1/2 lb. of desiccated cocoanut, 1/2 lb. of castor sugar, the whites of
3 eggs. Beat the whites of the eggs to a stiff froth, add the sugar,
then the cocoanut. Place little lumps of the mixture on the rice wafer
paper, as in recipe for "Macaroons," and bake in a fairly hot oven.

COCOANUT ROCK CAKES.

1 lb. of fine wholemeal flour, 6 oz. of desiccated cocoanut, 3 oz. of
butter, 3 eggs, a little cold milk, 6 oz. castor sugar. Rub the butter
into the meal, add the sugar, cocoanut, and the well-beaten eggs. Mix,
and add only just enough milk to make the mixture keep together. Put
small lumps on a floured baking tin, and bake in a quick oven.

CORNFLOUR CAKE.

1/2 lb. of cornflour, 4 eggs, 6 oz. butter, same of castor sugar;
separate the yolks of eggs from the whites and beat separately for a
1/4 of an hour, cream the butter and sugar, mix with the yolks, then
the whites, and lastly the flour, and whisk all together for 25
minutes, and bake for 1 hour in a moderately hot oven.

CRACKERS.

1 cupful butter, 1 teaspoonful salt, 2 quarts Allinson wholemeal
flour. Rub thoroughly together with the hand, and wet up with cold
water; beat well, and beat in meal to make brittle and hard; then
pinch off pieces and roll out each cracker by itself, if you wish them
to resemble baker's crackers.

CRISP OATMEAL CAKES.

1 lb. of oatmeal, 2 oz. of butter or oil (1 tablespoonful of oil is 1
oz.), 1 gill of cold milk. Make a dough of the butter, meal, and milk;
shake meal plentifully on the board, turn the dough on to it, and
having sprinkled this too with meal, work it a little with the backs
of your fingers. Roll the dough out to the thickness of a crown piece,
cut it in shapes, put the cakes on a hot stove, and when they are a
little brown on the underside, take them off and place them on a
hanger in front of the fire in order to brown the upper side; when
this is done they are ready for use.

DYSPEPTICS' BREAD.

9 oz. of Allinson wholemeal, 1 egg, a scant 1/2 pint of milk and
water. Separate the yolk from the white of the egg. Beat up the yolk
with the milk and water, and mix this with the meal into a thick
batter; whip up the white of the egg stiff, and mix it well into the
batter. Grease and heat a bread tin, turn the mixture into it, and
bake the loaf for 1-1/2 hours in a hot oven. This is very delicious
bread, very light and dige