Spread very thin on the baking-sheet. When done, take off in squares; let them get a little cool, and then roll them round the handle of a wooden spoon; don’t let them get too stiff or they will not roll. LAYER CAKE 1 cup sugar. ½ cup water. 2 eggs. 2 teaspoonfuls baking-powder. ½ cup butter. 2½ cups flour. Teaspoonful vanilla. Rub the butter to a cream in a deep bowl, and put in the sugar a little at a time, and rub this till it, too, creams. Then put in the beaten yolks of the eggs, and then the water. Beat the egg-whites well, and fold in half, then add the flour, in which you have mixed and sifted the baking-powder, and then put in the vanilla and the rest of the eggs. Divide in two layers, or in three if the tins are small, and bake till a light brown. DANISH CAKES 5 oz. flour. ¼ lb. butter. 2 oz. brown sugar. A few drops of vanilla. 1 egg. 1 oz. cocoanut. Rub butter in flour, add sugar and vanilla, mix with yolk of egg, roll out and cut out with round cutter, brush tops over with the white of egg, sprinkle over with cocoanut, and bake in moderate oven about quarter of an hour. COCOANUT CAKES ¼ lb. cocoanut. Whites of 2 eggs. 2 oz. castor sugar. Beat whites to a stiff froth, then add the sugar and cocoanut, drop on a greased tin, and bake in a quick oven. DUNDEE CAKE Cream together six ounces of butter and six ounces of castor sugar; well whisk four eggs. Sieve together eight ounces of flour with half-teaspoonful of baking-powder, add to the flour the grated rind of one lemon. Next add the eggs and flour alternately to the butter and sugar; stir in well; mix together quarter-pound currants, quarter-pound sultanas, three ounces chopped peel, and one ounce shredded almonds. Add these to the other ingredients, mixing well. Put mixture into a lined tin, sprinkle almonds on the top, and bake one and a half hours. JOU CAKE 6 oz. of butter. ½ lb. of castor sugar. ¾ lb. of flour. 4 eggs. Cup of milk. ¼ lb. of sultanas. ¼ lb. of glacé cherries, cut in half. 2 oz. of citron. A little essence of vanilla. 2 teaspoonfuls of baking-powder. First prepare a deep Yorkshire pudding-tin, grease it well, and line it with white paper, and cut. Make it fit the tin; then grease the inside paper well and dust over with sugar. Put the butter into a deep basin and beat well to a cream, then add the sugar and work that in well, then the eggs, one at a time, and beat thoroughly. Add the fruit and the essence, mix the baking-powder with the flour, and stir in gradually to the other ingredients; lastly, stir in a teacupful of milk and pour into the tin, and bake three-quarters of an hour without opening the oven door if possible. If the oven is very hot, put some paper over the top to prevent it getting too brown. The cake can be cut up into any shapes, as it is two and a half inches high when cut. A NICE RICH CAKE