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gredients together, then add the butter, milk and eggs, and beat the mixture well for a few minutes. Put the cake into a buttered mould or tin lined with paper, and bake it for rather more than 1½ hours in a moderate oven. The currants and candied peel may be omitted, and a little lemon or almond flavouring substituted for them; made in this manner, the cake will be found very good.

Time.—Rather more than 1½ hours. Average Cost, 1s. 4d.


Ingredients.—¼ of a lb. of butter, ½ a lb. of castor sugar, 3 eggs, ½ a teacupful of new milk, ¾ of a lb. of dry flour, 1 teaspoonful of baking-powder, essence of vanilla.

Method.—Beat the butter to a cream, add the sugar and beaten egg-yolks, beat the mixture for some minutes, then add the whites. Put the baking-powder in the flour, add it, and beat well, adding a few drops of essence of vanilla, and using the milk to bring it to proper consistency. Finely-cut candied peel may be added, or substituted for the vanilla, if preferred. Put the cake into a buttered tin, and bake for 1 hour.

Time.—1 hour. Average Cost, 9d. Sufficient for 1 cake.


Ingredients.—6 ozs. of flour, 4 ozs. of castor sugar, 2 ozs. of butter, 3 eggs, 1 teaspoonful of baking-powder, a little milk, jam, salt.

Method.—Stir the sugar and yolks of eggs together until thick and creamy, then add the butter melted. Pass the flour, baking-powder and a good pinch of salt through a sieve, stir it lightly into the rest of the ingredients, and add milk by degrees until the mixture drops readily from the spoon. Now whisk the whites of eggs stiffly, stir them in as lightly as possible, and pour the preparation into a well-buttered Yorkshire pudding-tin. Bake in a moderately hot oven for about 20 minutes, let it cool, split in halves, spread thickly with jam, replace the parts, and press lightly together. Cut into finger-shaped pieces, arrange them in groups of 3, letting the layers cross each other, sprinkle liberally with castor sugar, and serve.

Time.—From 1¼ to 1½ hours, altogether. Average Cost, 9d. Sufficient for 1 large dish.


Ingredients.—1 quart milk, 6 eggs, ¼ of a lb. of butter. 2 ozs. of distillery compressed yeast, salt, flour.

Method.—Beat the eggs, and melt the butter, then dissolve the yeast in a little of the milk, mix all together, then add in sufficient flour to