eased tins with this
mixture, and bake 15 minutes in a moderate oven.

PLAIN CAKE.

2-1/2 lbs. meal, 1 breakfastcupful sultanas, 1 oz. ground bitter
almonds, 3 oz. chopped sweet almonds, 2 eggs, 3 oz. butter or 1/2
teacupful of oil, 6 oz. sugar and 1 teaspoonful cinnamon, 1/4 oz.
yeast, milk to moisten the cake. Dissolve the yeast in a cup of warm
water, 100 degrees Fahrenheit in winter, 85 degrees in summer; make a
batter of the yeast and water, with two spoonfuls of the meal, and
stand it on a cool place of the stove to rise; do not let it get hot,
as this will spoil the yeast. Meanwhile prepare the fruit and almonds,
mix the meal, fruit, butter (or oil), sugar, cinnamon and eggs; then
add the yeast and as much lukewarm milk as is required to moisten the
cake. The dough should be fairly firm and wet. Let the dough rise in
front of the fire. Fill into greased cake tins and bake for 1-1/2
hours.

POTATO FLOUR CAKES.

A 1/4 lb. of potato flour, the same quantity of very fine wheatmeal
(sift the latter through a sieve if not very fine), 4 oz. of castor
sugar, 4 oz. of butter, the juice of 1/2 a lemon, 1 dessertspoonful of
ground bitter almonds, and 1 egg. Cream the butter, which is done by
beating the butter round the sides of the pan with a wooden spoon
until it is quite creamy, add the egg well beaten, the lemon juice,
then the sugar, meal, potato flour, and bitter almonds. Beat the
mixture from 20 minutes to 1/2 an hour, then drop small lumps of it on
floured tins, and bake the little cakes from 10 to 15 minutes.

QUEEN'S SPONGE CAKE.

1/4 lb. cornflour, 1/4 lb. wheatmeal, 1/2 lb. sifted sugar, 10 eggs,
rind and juice of a lemon, some vanilla. Separate the yolks of the
eggs from the whites; stir the yolks well, then sift in gradually,
stirring all the time, the sugar and cornflour; add the lemon juice
and rind; beat the whites of the eggs to a firm froth, mix it well
with the rest; place the mixture in one or more greased cake tins and
bake at once in a quick oven.

RICE CAKES (1).

1 lb. of ground rice, 1/4 lb. of castor sugar, 6 eggs, 2 oz. of sweet
and bitter ground almonds mixed. Mix the almonds with the ground rice,
adding the sugar, and the eggs, well beaten; beat all together and
bake the cake in a buttered mould, in a moderately hot oven.

RICE CAKES (2).

4 eggs, 1/2 lb. sugar, 6 oz. ground rice, lemon or almond flavouring.
Beat the eggs a little, add the sugar and flour, and beat well;