Rub the flour through a sieve, cream the yeast and sugar together and add lukewarm milk. Strain this mixture into the flour, and beat well. Cover the basin with paper and set in a warm place (on the fender) to rise for 1 hour. _In another basin put_: 1¼ lb. flour, ¼ lb. butter, 2 oz. candied peel, 2 eggs, ¼ lb. sultanas or currants, ¼ lb. sugar. When the sponge in the first basin has risen, beat in all the dry ingredients from the second basin with 2 eggs. Thoroughly mix and beat them for about 5 minutes. Set this sponge to rise again for about 1½ hour. Then shape the mixture into buns and bake on a greased tin for ½ hour. When cooked and while still hot, brush them over with a little milk and sugar to glaze them. Butter Cakes. Time—½ hour. ¾ lb. flour, ½ lb. butter, ½ lb. brown sugar; cinnamon to taste; 2 eggs. Rub the butter into the flour, add the sugar and cinnamon; beat up the eggs, and form the whole into a paste; roll out rather thin, cut into rounds with a cutter or a tumbler, and bake till crisp on a greased tin. Candied Peel Drops. Time—¾ hour. ½ lb. flour, 3 oz. butter, 3 oz. brown sugar, 3 oz. candied peel, 1 egg, ½ teaspoonful baking-powder, ½ gill milk. Pass the flour through a sieve, rub in the butter, add the sugar, the peel cut up fine, and the baking-powder. Beat up the egg with the milk, and mix with the flour to a stiff paste. With two forks drop small pieces on to a greased tin, and bake about ¼ hour. Light Chocolate Cake. Time—1¼ hour. 2 oz. grated chocolate, 3 or 4 oz. fine flour, 6 eggs, 6 oz. sifted sugar, a few drops vanilla; raspings. Beat the yolks of the eggs with the vanilla, whisk the whites to a stiff froth, drop the yolks slowly into the whites, beating all the time; then add gradually the sugar, chocolate, and lastly the flour, and _only_ beat till they are well-mixed. Grease a cake-tin, sprinkle it with raspings (see page x.), turn the mixture into it, and bake at once in a well-heated oven for 1 hour; turn the cake on to a sieve, and stand on its side to cool. Cocoanut Drops. Time—20 minutes. 1 tablespoonful sifted sugar, white of 1 egg, 1 grated cocoanut, a few drops of rose-water. Beat the white of an egg to a stiff froth, then add the sugar, rose-water, and sufficient cocoanut to form a thick paste. Shape into little sugar-loaves, and bake a few minutes till crisp outside. The cocoanut may be replaced by grated _chocolate_. Cornflour Cake. Time—1 hour. 2 oz. flour, ¼ lb. cornflour, ¼ lb. castor sugar, 2 oz. butter, 2 eggs, 1 teaspoonful baking-powder.