stible.

DOUGHNUTS.

1-1/2 lbs. of wheatmeal, 1/4 oz. yeast, 1 egg, 1 teaspoonful of
cinnamon, 3 tablespoonfuls of sugar, enough lukewarm milk to moisten
the dough, some jam and marmalade. Dissolve the yeast in a little warm
milk, mix all the ingredients, adding the dissolved yeast and enough
milk to make the dough sufficiently moist to handle. Let it rise 1-1/2
hours in front of the stove. When risen roll it out 1/2 in. thick, cut
out round pieces, place a little jam or marmalade in the middle, close
up the dough, forming the dough nuts, and cook them in boiling oil or
vege-butter until brown and thoroughly done. Eat warm.

GINGER SPONGE CAKE (a nice Cake for Children who do not like
Gingerbread).

3 breakfast cups of Allinson wholemeal flour, 1 breakfast cup of
sugar, 3 eggs, 6 oz. of butter or vege-butter, 2 heaped teaspoonfuls
of ground ginger, 1 saltspoonful of salt, 1/2 gill milk. Beat the
butter, sugar, and eggs to a cream, mix all the dry ingredients
together; add gradually to the butter, &c., lastly the milk. Put into
a well-greased tin, bake about 20 minutes in a quick oven. When cold
cut into finger lengths or squares.

ICING FOR CAKES.

To 8 oz. of sugar take 2 whites of eggs, well beaten, and 1
tablespoonful of orange-or rosewater. Whisk the ingredients
thoroughly, and when the cake is cold cover it with the mixture. Set
the cake in the oven to harden, but do not let it remain long enough
to discolour.

JUMBLES.

1 lb. of wheatmeal, 1 lb. of castor sugar, 1/2 pint of milk, 1/4 lb.
of butter, 1 lb. ground almonds. Cream the butter, add the other
ingredients, and moisten with a little rosewater. Roll out and cut the
jumbles into any shape desired. Bake in a gentle oven.

LEMON CAKES.

1/2 lb. of castor sugar, 1/2 lb. of wheatmeal, sifted fine, the grated
rind of a lemon, 2 oz. of butter, and 2 well-beaten eggs. Rub the
butter into the meal, and mix all the ingredients well together; roll
the mixture out thin, lay it on a tin, and when baked cut into diamond
squares.

LIGHT CAKE.

2 lbs. of brown breadcrumbs, 1/2 lb. of sultanas, 3 eggs, yolks and
whites beaten separately; 2 oz. of butter, as much milk as required to
moisten 1/4 lb. of sugar. Rub the butter into the breadcrumbs, add the
fruit, sugar, yolks, and lukewarm milk. At the last add the whites
beaten to a stiff froth. Put the mixture in a well-greased tin, and
bake 1 hour in a moderate oven.

LUNCH CAKE.

A good lun