Soak prunes for 12 hours in water, and then remove stones. Dissolve the agar-agar in the water, gently warming. Boil all ingredients together for 30 minutes, place in mould, when cold turn out and decorate with blanched almonds. =58.--Lemon Jelly= 1/4 oz. agar-agar, 3 ozs. sugar, juice 3 lemons, 1 quart water. Soak agar-agar in the water for 30 minutes; add fruit-juice and sugar, and heat gently until agar-agar is completely dissolved, pour into moulds, turn out when cold. This jelly can be flavoured with various fruit juices, (fresh and canned). When the fruit itself is incorporated, it should be cut up into small pieces and stirred in when the jelly commences to thicken. The more fruit juice added, the less water must be used. Such fruits as fresh strawberries, oranges, raspberries, and canned pine-apples, peaches, apricots, etc., may be used this way. =59.--Pastry= 1 lb. flour, 1/2 lb. nut-butter or nut fat, 2 teaspoonfuls baking powder, water. Mix with water into stiff paste. This is suitable for tarts, patties, pie-covers, etc. CAKES =60.--Wheatmeal Fruit Cake= 6 ozs. entire wheat flour, 3 ozs. nut-butter, 3 ozs. sugar, 3 ozs. almond meal, 10 ozs. sultanas, 2 ozs. lemon peel, 2 teaspoonsful baking powder. Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. =61.--Rice Fruit Cake= 8 ozs. ground rice, 4 ozs. white flour, 4 ozs. 'Nutter,' 3 ozs. sugar, 6 ozs. stoned, chopped raisins, 1 large teaspoonful baking powder, water. Rub 'Nutter' into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. =62.--Maize Fruit Cake= 8 ozs. corn meal, 6 ozs. white flour, 4 ozs. sugar, 4 ozs. nut-butter, 8 ozs. preserved cherries, 2 ozs. lemon peel, 2 teaspoonfuls baking powder, water. Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. =63.--Apple Cake= 1 lb. apples, 1/4 lb. white flour, 1/2 lb. corn meal, 4 ozs. 'Nutter,' 4 ozs. sugar, 2 small teaspoonfuls baking powder, water. Cook apples to a sauce and strain well through colander, rejecting lumps. Melt fat and mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. =64.--Corn Cake (plain)= 1/2 lb. maize meal, 3 ozs. 'Nutter,' 3 ozs. sugar, 1 teaspoonful baking powder. Melt fat, mix all ingredients together into batter; bake in cake tins lined with buttered paper. =65.--Nut Cake= 12 ozs. white flour, 4 ozs. ground rice, 4 ozs. 'Nutter,' or nut butter, 5 ozs. sugar, 6 ozs. mixed grated nuts, 2 teaspoonfuls baking powder. Melt fat, mix ingredients together into batter, and place in cake tins lined with buttered paper. =66.--Mixed Fruit Salads= 2 sliced bananas, 1 tin pineapple chunks, 2 sliced apples, 2 sliced oranges, 1/2 lb. grapes, 1/4 lb. raisins, 1/4 lb. shelled walnuts, 1/2 pint grape-juice.