4 eggs, their weight in sugar, 1/2 their weight in butter, twice their weight in meal, 1/2 oz. of seed, a little lukewarm milk. Cream the butter first, then add the yolks of eggs, the sugar, seed, and meal, and enough milk to moisten the mixture; lastly, add the whites of the eggs beaten to a froth, and bake at once in a fairly quick oven. SLY CAKES. 1 lb. Allinson wholemeal flour, 8 oz. butter, 8 oz. currants, 2 oz. sugar, and 6 drops essence of lemon; mix the flour and sugar, and make it into a smooth paste with water, but do not make it very wet. Roll out 3 times, and spread in the butter as for pastry; roll it very thin, and cut into rounds or square cakes. Spread half of them very thickly with currants, press the others very gently on the top, so as to form a sandwich, and bake in a quick oven till a light brown. SPONGE CAKE (1). 6 oz. fine wheatmeal, 1/2 lb. castor sugar, 4 eggs, any flavouring to taste. Beat up the eggs, sift in the sugar, then the flour, and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. SPONGE CAKE (2). 4 eggs, the weight of 3 in fine wheatmeal, and the weight of 4 in castor sugar, any flavouring to taste. Beat the eggs, sift in the sugar and meal, stirring all the time, add the flavouring, and pour the mixture into one or two greased cake tins, only filling them half full. Bake in a moderate oven for about an hour, until a knitting needle comes out clean. SPONGE CAKE ROLY-POLY. 3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some raspberry and currant jam. Mix the ingredients as directed in "Sponge Cake," line a large, square, flat baking tin with buttered paper, pour the mixture into it, and bake it in a fairly hot oven from 7 to 12 minutes, or until baked through. Have a sheet of white kitchen paper on the kitchen table, on which sprinkle some white sugar. Turn the cake out of the tin on to the paper, spread the cake with jam, and roll up. This should be done quickly, for if the cake is allowed to cool it will not roll. UNFERMENTED BREAD. This is as sweet and pure a bread as the finger-rolls, and keeps fresh for several days, as it has to be mixed fairly moist. 2 lbs. of Allinson wholemeal, 1-1/2 pints of milk and water; mix these to a thick paste, and put the mixture into some small greased bread tins. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. UNFERMENTED FINGER-ROLLS. These are bread in the simplest and purest form, and liked by most. 1 lb. of Allinson wholemeal, a good 1/2 pint of milk and water mixed; mix the meal and the milk and water into a dough, knead it a few minutes, then make the dough into finger-rolls on a floured pastry-board, rolling the finger-rolls about 3 inches long with the flat hand. Place them on a floured baking-tin, and bake them in a sharp oven from 1/2 an hour to 1 hour. The time will depend on the heat of the oven. In a very hot oven the rolls will be well baked in 1/2 an hour.