Put yolks and sugar into a basin, whip together for twenty minutes, mix lemon peel and flour gradually. Whip whites to a stiff froth and mix in lightly. Turn the mixture into a well-greased tin, bake twenty minutes in quick oven. Have ready a sheet of paper, well sprinkled with castor; turn the cake on to this; spread two tablespoonfuls of warm raspberry jam, then roll up as lightly as possible, and put on a sieve to cool. FILLING FOR LAYER CAKES NUT AND RAISIN FILLING Use the recipe for plain icing, and add a half-cup of chopped raisins mixed with a half-cup of chopped almonds or English walnuts. FIG FILLING Mix a cup of chopped figs with the same icing. ORANGE FILLING 1 cup powdered sugar. 1 tablespoonful boiling water. Grated rind of 1 orange. 1 tablespoonful orange juice. Put the sugar in a bowl, add the rind, then the water and juice, and spread at once on the cake. This icing must be very thick when made, and if it seems thin put in more sugar. CARAMEL FILLING 2 cups brown sugar. ½ cup cream or milk. Butter the size of an egg. ½ teaspoonful vanilla. Mix all together and cook till it is smooth and thick. EASY FRUIT-CAKE Margaret’s Other Aunt begged to have this in the book, because she said it was so simple any little girl could make it, and all the family could help eat it, as they were especially fond of fruit-cake. 1 cup butter. 2 cups sugar. 1 cup milk. 1 cup currants. 1 cup raisins. 1 egg. 1 teaspoonful soda. 2 teaspoonfuls mixed spices. 3 cups flour. Wash and dry the currants. Buy the seeded raisins and wash these, too, and then chop them. Cream the butter and sugar, add the egg, beaten well without separating, then the sugar with the soda stirred in it, then the milk, then the spice. Measure the flour, and then take out a half-cup of it, and stir in the raisins and currants, to keep them from going to the bottom of the cake when it is baked. Stir these in, add the rest of the flour and beat well. Bake in two buttered cake-tins. PLAIN ICING Put the white of one egg into a bowl with a half-teaspoonful of water, and beat till light. Then stir in a cup of sifted powdered sugar, and put on the cake while that is still warm, and smooth it over with a wet knife. CHOCOLATE ICING Melt one square of chocolate in a saucer over the tea-kettle, and put in two tablespoonfuls of milk and stir till smooth. Add two tablespoonfuls of sugar and a small half-teaspoonful of butter, and stir again. Take it off the stove and put it on the cake while both are warm. CARAMEL ICING ½ cup milk. 2 cups brown sugar. Butter the size of an egg. 1 teaspoonful vanilla. Mix the butter, sugar, and milk, and cook till it is smooth and thick, stirring all the time and watching it carefully to see that it does not burn; take it off and put in the vanilla, and spread while warm on a warm cake. DOUGHNUTS