pour
into a tin mould, greased and warmed, only half filling it, and bake
in a moderate oven 1 hour.

RICE AND WHEAT BREAD.

Simmer 1 lb. of rice in 2 quarts of water until quite soft. Let it
cool sufficiently to handle, and mix it thoroughly with 4 lbs. of
wheatmeal; work in also 1/2 oz. of yeast dissolved in a very little
lukewarm water or milk. Add a teaspoonful of salt. Knead well and set
to rise before the fire 1-1/2 hours. Bake in a good hot oven.

ROCK SEED CAKES.

1 lb. of wholemeal, 4 oz. of sugar, 4 oz. of butter, 1 oz. of ground
carraway seeds, about 3/4 of a cupful of milk, and 3 eggs. Rub the
butter into the meal, add sugar, seeds, the eggs well beaten, and the
milk. Place the mixture in lumps on floured tins, and bake the cakes
for half an hour in a hot oven.

SALLY LUNN.

3/4 of lb. of Allinson wholemeal flour, 2 oz. salt butter, 1 egg,
1-1/2 gills of milk, 1/4 an ounce of German yeast. Warm the milk and
butter in a pan together, rub the yeast smooth with 1/2 a teaspoonful
of sugar, add the milk and butter. Stir this mixture gradually into
the flour, add the egg slightly beaten, mix till quite smooth. Divide
into two, put into well-greased tins, set these in a warm place for 1
hour to rise. Put into a quick oven, and bake about 15 minutes.

SEED CAKE (1).

1/2 lb. fine wholemeal flour, 6 oz. butter, 6 oz. castor sugar, 2
eggs, 1/4 oz. carraway seeds. Beat the butter and sugar to a cream,
add the eggs well beaten, and dredge in the flour, add a little cold
water it too dry. Bake for 1/2 an hour.

SEED CAKE (2).

1-1/2 lbs. of wholemeal, 1/2 lb. of butter, 3/4 lb. of castor sugar, 1
oz. of ground carraway seeds, the yolks of 10 eggs, and the whites of
5 beaten to a stiff froth. Cream the butter, mix all the ingredients
well together, adding the whites of the eggs last; line one or more
tins with buttered paper, turn the mixture into them, and bake the
cake or cakes from 1 to 1-1/2 hours, according to the size of the
cakes and the heat of the oven. If a bright knitting needle passed
through the cake comes out clean, the cake is done.

SEED CAKE (3).

The same as "Madeira Cake," adding 1/2 oz. of carraway seeds, ground
fine, as flavouring.

SEED CAKE (4).

2 lbs. of meal, 6 oz. of sugar, 1 oz. of seed (crushed), 1/4 oz. of
yeast, 4 eggs, 3 oz. of butter, and a little milk. Rub the butter into
the meal, add the sugar, seed, and eggs; dissolve the yeast in warm
milk and add t