Switch eggs and sugar in basin standing in boiling water for 10 minutes without stopping, then for ro minutes without hot water. Sift in the flour and baking powder and add the lemon essence. Mrs Mark, Cumbernauld. CHRISTMAS CAKE. I lb. flour. I lb. sultana raisins. I lb. currants, i lb. castor sugar. J lb. orange peel. J lb. split almonds. 6 ozs. butter. 3 eggs. I teaspoonful baking powder, ij teacupfuls milk✪ Christmas Cake. Beat butter and sugar into a cream, then add the eggs, dropping each separately and beating till it disappears. Add flour and milk alternately till the whole is added, then fruit, etc., lastly baking powder. Delicious but difficult to fire. Mrs Marr, Cumbernauld. CLYDE CAKE. i lb. of butter. i lb. of castor sugar. 4 eggs. 9 ozs. of flour. 4 ozs. of almonds. i tea.spoonful of baking powder. 10 ozs. of currants (washed, dried, and picked). 4 ozs. of sultanas raisins (do.) 6 ozs. candied peel (chopped fine)✪ Clyde Cake. Beat butter and sugar to a cream ; add eggs one by one, beating between each ; add flour gradually with powder in last spoonful; then the currants, raisins, peel, and beat well again. Line a greased tin with buttered jiaper and pour 124 cake in. Blanch and slice the almonds and lay them on the top of cake. Bake in a rather slow oven for 2 hours till quite firm in the middle. This is a very good cake if made with care. Mrs Lambie, Cleathorps, England. COCOA-NUT BISCUITS. 2 ozs. grated cocoa-nut. [ 4 ozs. sifted sugar. 2 whites of eggs✪ Cocoa-Nut Biscuits. Beat the whites of eggs very stiff ; add sugar gradually and then cocoa-nut ; mi.\ gently. Place a piece of white paper on an oven shelf ; put the mi.xture on in teaspoonfuls and bake in a rather slow oven for about ^ an hour. O.J.W. COCOA-NUT CAKE. I teacupful of moist sugar. I tablespoon ful of butter. Yolks of 2 eggs. White of I egg. I teacupful of milk. Flour. 2 teaspoonfuls of baking powder✪ Cocoa-Nut Cake. Put into a basin i teacupful of moist sugar and i table- spoonful of butter ; with a spoon beat them briskly together ; put in the white of i egg and the yolks of 2 eggs ; mi.x all with I small cupful of milk and 2 teaspoonfuls of baking powder ; dredge in the flour till a thick batter is made. Bake in 3 layers in a tin 7 inches in diameter by | inch in depth. Turn out each layer as it is baked and cover with cocoa-nut preparation made thus : — Froth the white of one egg ; mix with it 2 tablespoonfuls sugar and sufficient quantity of dessicated cocoa-nut to taste. Put the layers on top of each other as they are covered. Miss Goodwin. COFFEE CAKES. 4 ozs. butter. 4 ozs. sugar. 6 ozs. flour. 2 eggs. 2 teaspoonfuls coffee. I teaspoonful baking powder. I tablespoonful grated walnut. Little milk if needed✪ Coffee Cakes. Cream the butter and sugar, add half the flour, egg, and walnuts, and mix well ; then add other ingredients, mix well. Put into small buttered tins and bake 15 minutes. J. R. M., Edinburgh. 125 CREAM SCONES. li breakfa-stcupfuls of flour. 2 or more teaspoonfuls of I de.ssertspoonful of sugar. baking powder. Piece of butter the size of an egg (if milk is used). Make into dough with cream or milk. Bake on a very hot girdle for 5 minutes, then turn ; or they may be done in the oven. Miss Hart, Cartbank, Pollokshaws. CRULLERS (No. i). ✪ Crullers (No. 1)

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Switch eggs and sugar in basin standing in boiling water for 10 minutes without stopping, then for ro minutes without hot water. Sift in the flour and baking powder and add the lemon essence. Mrs Mark, Cumbernauld. CHRISTMAS CAKE. I lb. flour. I lb. sultana raisins. I lb. currants, i lb. castor sugar. J lb. orange peel. J lb. split almonds. 6 ozs. butter. 3 eggs. I teaspoonful baking powder, ij teacupfuls milk. Beat butter and sugar into a cream, then add the eggs, dropping each separately and beating till it disappears. Add flour and milk alternately till the whole is added, then fruit, etc., lastly baking powder. Delicious but difficult to fire. Mrs Marr, Cumbernauld. CLYDE CAKE. i lb. of butter. i lb. of castor sugar. 4 eggs. 9 ozs. of flour. 4 ozs. of almonds. i tea.spoonful of baking powder. 10 ozs. of currants (washed, dried, and picked). 4 ozs. of sultanas raisins (do.) 6 ozs. candied peel (chopped fine). Beat butter and sugar to a cream ; add eggs one by one, beating between each ; add flour gradually with powder in last spoonful; then the currants, raisins, peel, and beat well again. Line a greased tin with buttered jiaper and pour 124 cake in. Blanch and slice the almonds and lay them on the top of cake. Bake in a rather slow oven for 2 hours till quite firm in the middle. This is a very good cake if made with care. Mrs Lambie, Cleathorps, England. COCOA-NUT BISCUITS. 2 ozs. grated cocoa-nut. [ 4 ozs. sifted sugar. 2 whites of eggs. Beat the whites of eggs very stiff ; add sugar gradually and then cocoa-nut ; mi.\ gently. Place a piece of white paper on an oven shelf ; put the mi.xture on in teaspoonfuls and bake in a rather slow oven for about ^ an hour. O.J.W. COCOA-NUT CAKE. I teacupful of moist sugar. I tablespoon ful of butter. Yolks of 2 eggs. White of I egg. I teacupful of milk. Flour. 2 teaspoonfuls of baking powder. Put into a basin i teacupful of moist sugar and i table- spoonful of butter ; with a spoon beat them briskly together ; put in the white of i egg and the yolks of 2 eggs ; mi.x all with I small cupful of milk and 2 teaspoonfuls of baking powder ; dredge in the flour till a thick batter is made. Bake in 3 layers in a tin 7 inches in diameter by | inch in depth. Turn out each layer as it is baked and cover with cocoa-nut preparation made thus : — Froth the white of one egg ; mix with it 2 tablespoonfuls sugar and sufficient quantity of dessicated cocoa-nut to taste. Put the layers on top of each other as they are covered. Miss Goodwin. COFFEE CAKES. 4 ozs. butter. 4 ozs. sugar. 6 ozs. flour. 2 eggs. 2 teaspoonfuls coffee. I teaspoonful baking powder. I tablespoonful grated walnut. Little milk if needed. Cream the butter and sugar, add half the flour, egg, and walnuts, and mix well ; then add other ingredients, mix well. Put into small buttered tins and bake 15 minutes. J. R. M., Edinburgh. 125 CREAM SCONES. li breakfa-stcupfuls of flour. 2 or more teaspoonfuls of I de.ssertspoonful of sugar. baking powder. Piece of butter the size of an egg (if milk is used). Make into dough with cream or milk. Bake on a very hot girdle for 5 minutes, then turn ; or they may be done in the oven. Miss Hart, Cartbank, Pollokshaws. CRULLERS (No. i).

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