VICTORIA SANDWICH. Proceed the same as in "Sponge Cake Roly-Poly," but bake the mixture in 2 round, flat tins; spread jam on one, and cover with the other cake. WHOLEMEAL BREAD (FERMENTED). This will be found useful where a large family has to be provided for, or where it is desirable to bake bread for several days. 7 lbs. of Allinson wholemeal, 2-1/2 pints of warm water (about 85° Faht.), 1 teaspoonful salt, 1/2 oz. of yeast; dissolve the yeast in the water, add the salt, put the meal into a pan, make a hole in the centre of the meal, pour in the water with the yeast and salt, and mix the whole into a dough. Allow it to stand, covered with a cloth, 1-1/2 hours in front of the fire, turning the pan sometimes, so that the dough may get warm evenly. Then knead the dough well through, and if necessary add a little more warm water. Make the dough into round loaves, or fill it into greased tins, and bake it for 1-1/2 hours. The oven should be fairly hot. To know whether the bread is done, a clean skewer or knife should be passed through a loaf. It it comes out clean the bread is done; if it sticks it not sufficiently baked. When it is desired to have a soft crust, the loaves may be baked under tins in the oven. WHOLEMEAL CAKE. 1 lb. of wholemeal, 4 oz. of sugar, 1 teaspoonful of cinnamon, 1 breakfastcupful of currants and sultanas mixed, well-washed and picked over, 3 oz. of chopped sweet almonds, 1 dozen ground bitter almonds, 3 eggs, 1/4 oz. of German yeast, 1/4 lb. Vegebutter, and some warm milk. Rub the butter into the meal, add the fruit, cinnamon, almonds and sugar, and the eggs well beaten. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients, and make all into a moist dough, adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. Cover the pan in which you mix the cake with a cloth, place it in front of the fire, and allow the dough to rise 1-1/2 hours, turning the pan round occasionally that the dough may be equally warm. Then fill the dough into one or several well-greased tins, and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. If the cake browns too soon, cover it over with a sheet of paper. WHOLEMEAL GEMS. Mix Allinson wholemeal flour with cold water into a batter, pouring this into greased and hot gem pans, and baking for 3/4 of an hour. All bread should be left for a day or two to set before it is eaten, otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. WHOLEMEAL ROCK CAKES.