1/2 lb. of castor sugar, 1/2 lb. of wheatmeal, sifted fine, the grated rind of a lemon, 2 oz. of butter, and 2 well-beaten eggs. Rub the butter into the meal, and mix all the ingredients well together; roll the mixture out thin, lay it on a tin, and when baked cut into diamond squares. LIGHT CAKE. 2 lbs. of brown breadcrumbs, 1/2 lb. of sultanas, 3 eggs, yolks and whites beaten separately; 2 oz. of butter, as much milk as required to moisten 1/4 lb. of sugar. Rub the butter into the breadcrumbs, add the fruit, sugar, yolks, and lukewarm milk. At the last add the whites beaten to a stiff froth. Put the mixture in a well-greased tin, and bake 1 hour in a moderate oven. LUNCH CAKE. A good lunch cake may be made by rubbing 6 oz. of butter into 1-1/4 lbs. of Allinson wholemeal flour, 6 oz. of sugar. Beat up the yolks of 4 eggs with a teacupful of milk, and work into the flour so as to make a stiff batter. Add 2 oz. of mixed peel cut small, and 1/2 lb. of mixed sultanas. Lastly, add the beaten white of the eggs, whisk well, and pour the mixture into a greased cake tin. Bake for 1-1/2 to 2 hours. MACAROON. 1/2 lb. of ground sweet almonds, 1 oz. of ground bitter almonds, a few sliced almonds, the whites of 4 eggs, and 1/2 lb. of castor sugar. Whip the whites of the eggs to a stiff froth, add the sugar, then the almond meal, and mix all well; if the mixture seems very stiff add one or two teaspoonfuls of water. Lay sheets of kitchen paper on tins, over this sheets of rice wafers (or, as it is also called, "wafer paper"), which can be obtained from confectioners and large stores; drop little lumps of the mixture on the wafers, allowing room for the spreading of the macaroons, place a couple of pieces of sliced almond on each, and bake them in a quick oven until they are set and don't feel wet to the touch. If the macaroons brown too much, place a sheet of paper lightly over them. MADEIRA CAKE. 1/2 lb. of fine wheatmeal, 1/2 lb. of castor sugar, 1/2 lb. of butter, 5 eggs, flavouring to taste. Beat the butter to a cream, add the sugar, then the eggs well beaten, the meal and the flavouring. Line a cake tin with buttered paper, and bake the cake in a moderate oven from 1 to 1-1/2 hours. OATMEAL BANNOCKS. Cold porridge, Allinson fine wheatmeal. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. Well grease and sprinkle with flour some baking sheets, roll the dough to the thickness of 1/2 an inch, cut into triangular shapes, and bake until brown on both sides. Butter and serve hot. OATMEAL FINGER-ROLLS. Use equal parts of medium oatmeal and Allinson fine wheatmeal, and add a good 1/2 pint of milk and water to 1 pound of the mixed meal. Knead into a dough, make it into finger-rolls about 3 inches long, and bake them in a quick oven from 30 to 40 minutes. ORANGE CAKES.