o it the other ingredients. Moisten the dough with
sufficient warm milk not to make it stick to your pan. Let the dough
rise 1-1/2 hours in a warm place, fill into greased cake tins and bake
the cakes 1-1/2 to 2 hours.

SEED CAKE (5).

4 eggs, their weight in sugar, meal and butter, 1/2 oz. of seed. Rub
the butter to cream, then stir in gradually the other ingredients,
first the eggs well beaten, then the sugar, the seed, and last the
flour. Put in a greased tin and bake 1 to 1-1/2 hours.

SEED CAKE (6).

4 eggs, their weight in sugar, 1/2 their weight in butter, twice their
weight in meal, 1/2 oz. of seed, a little lukewarm milk. Cream the
butter first, then add the yolks of eggs, the sugar, seed, and meal,
and enough milk to moisten the mixture; lastly, add the whites of the
eggs beaten to a froth, and bake at once in a fairly quick oven.

SLY CAKES.

1 lb. Allinson wholemeal flour, 8 oz. butter, 8 oz. currants, 2 oz.
sugar, and 6 drops essence of lemon; mix the flour and sugar, and make
it into a smooth paste with water, but do not make it very wet. Roll
out 3 times, and spread in the butter as for pastry; roll it very
thin, and cut into rounds or square cakes. Spread half of them very
thickly with currants, press the others very gently on the top, so as
to form a sandwich, and bake in a quick oven till a light brown.

SPONGE CAKE (1).

6 oz. fine wheatmeal, 1/2 lb. castor sugar, 4 eggs, any flavouring to
taste. Beat up the eggs, sift in the sugar, then the flour, and bake
the mixture in a well-greased cake tin in a moderate oven from 1 to
1-1/2 hours.

SPONGE CAKE (2).

4 eggs, the weight of 3 in fine wheatmeal, and the weight of 4 in
castor sugar, any flavouring to taste. Beat the eggs, sift in the
sugar and meal, stirring all the time, add the flavouring, and pour
the mixture into one or two greased cake tins, only filling them half
full. Bake in a moderate oven for about an hour, until a knitting
needle comes out clean.

SPONGE CAKE ROLY-POLY.

3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some
raspberry and currant jam. Mix the ingredients as directed in "Sponge
Cake," line a large, square, flat baking tin with buttered paper, pour
the mixture into it, and bake it in a fairly hot oven from 7 to 12
minutes, or until baked through. Have a sheet of white kitchen paper
on the kitchen table, on which sprinkle some white sugar. Turn the
cake out of the tin on to the pape