Orange Rock Cakes. 1/2-lb. flour, 2 ozs. sugar, 1 teaspoonful baking powder, 1 oz. butter or cocoanut cream butter,[Footnote: [see next footnote]] 1 egg, 1 orange. Mix flour and sugar, rub in butter. Add yellow part of orange rind, grated, and juice, also the egg well beaten, to make stiff dough. Place a little apart on oven plate, with two forks, in rough pieces about the size of a walnut. Bake about 10 minutes in quick oven. Dinner Rolls. 1/2 lb. flour, 1 oz. butter or nut butter, 1 egg, 1 teaspoonful baking powder, 1 gill milk, pinch salt. Rub the butter into flour, &c. Beat up egg, lay aside some for brushing, and mix in lightly with barely a gill of milk. Turn on to floured board, and roll out. Divide into a dozen or more pieces. Roll round with the hands. Shape into twists, knots, "figure eights," &c. Put on floured oven plate. Brush over with egg, and bake about seven minutes in very hot oven. Afternoon Tea Scones. 1/2 lb. flour, 1 teaspoonful baking powder, 2 do. sugar, 1 do. butter or "Nutter." One egg. Mix dry things. Rub in butter, beat egg, and add with as much milk as make nice dough--about 1 gill. Roll out 1/4 in. thick. Stamp out with small cutter or lid. Brush over with egg. Bake 10 minutes. Cocoanut Cream Scones are made by adding 1 oz. cocoanut cream [Footnote: NOTE.--Cocoanut or almond cream butter may be used instead of ordinary butter in most recipes for cakes or sweets, and will give variety of flavour.], dissolved in a little of the milk, to the above. Let the "cream" be cool. Artox Scones. Two pounds Artox wholemeal, 1/2 lb. butter, 5 oz. sugar, 1/2 oz. cream of tartar, pinch carbonate of soda, 2 eggs, milk. Put the salt, soda, and cream of tartar, into the wholemeal, rub in the butter, stir in the eggs (well beaten), and enough milk to make a stiff paste. Divide the mixture into five, roll each piece out about the size of a cheese plate, divide twice across, place on a greased tin for 10 minutes, bake in a _hot_ oven. Artox Tea Biscuits. One and a quarter pounds Artox wholemeal, 3 oz. butter, half teaspoonful baking powder, milk, pinch of salt. Put the wholemeal into a bowl, rub in the butter, add salt and baking powder, and enough milk to make a stiff paste. Roll out, cut into rounds, and bake in a hot oven. German Biscuits. 1/2 lb. flour, 1/4 lb. butter, 1/4 lb. sugar, 1 egg, 1/2 teaspoonful ground cinnamon. Rub in butter among flour and sugar. Add cinnamon. Make into a paste with the egg beaten up. Knead till smooth. Roll out thin and stamp into biscuits. Bake about 10 minutes on greased oven plate in moderate oven. Stick two together with a little jam, and ice with 4 ozs. icing sugar mixed with a little water. Dust with pink sugar. PUDDINGS AND SWEETS.