Beat the butter to a cream, add the sugar, and mix well; add the eggs, and beat all well together; stir in lightly the flour, cornflour, and baking-powder and beat all well for 5 minutes. Half-fill a greased cake-tin with the mixture, and place it at once in a hot oven to bake for ½ hour. Turn the cake on to a sieve, and stand on its side to cool. Dough Cake. Time—1¼ hour. 1 lb. dough, ¼ lb. sugar, ¼ lb. currants or sultanas, 2 oz. butter, 1 oz. candied peel, 1 egg. Wash and dry the currants, chop the peel, then mix these well into the dough; beat the egg, add the butter to it, and beat all the ingredients well together. Grease a tin, turn the mixture into it, and bake about 40 minutes. Hanucah Cakes. Time—½ hour. ¼ lb. butter, ¼ lb. brown sugar, ½ lb. flour, 2 eggs, ¼ lb. loaf sugar, crushed. Pass the flour through a sieve, rub in the butter, then add the brown sugar and 1 whole egg, well beaten. Roll out ¼ inch thick, cut rings, brush over with egg, toss in the crushed sugar, and bake on a greased tin about ¼ hour in a quick oven. Lemon Cheese-cake Mixture. Time—¼ hour. 3 eggs, 2 oz. butter, 6 oz. castor sugar, rind of one and juice of 2 lemons. Beat up the eggs, add to them the sugar, lemon-juice and rind; melt the butter in a saucepan, add the other ingredients to it, and simmer gently till the mixture thickens, stirring all the time. This mixture can be used like jam, and will keep some time. Oatmeal Biscuits. Time—¾ hour. 5 oz. flour, 7 oz. oatmeal, 1 oz. castor sugar, 3 oz. butter, ¼ teaspoonful baking-powder, 1 egg. Melt the butter, mix the flour, sugar, oatmeal, and baking-powder, together; stir in the melted butter. Break the egg into a teacup, beat it up with a little water, and stir it into the other ingredients to form a paste. Turn the paste on to a board, and roll it out very thin, cut it into rounds with a cutter or tumbler, place the biscuits on a greased tin and bake 20 minutes. Orange Cake. Time—1 hour. The weight of 2 eggs in butter, sugar and flour; part of the juice and all the rind of 1 orange and a little baking-powder. Cream the butter and sugar together about 5 minutes, add the orange-peel and 1 egg, and part of the flour. Use part of the juice for the cake, and the rest for the icing. Stir in the juice and baking-powder, add the rest of the ingredients, grease and sugar the tin, fill it ⅓ and bake ½ hour. _Icing_, 1 tablespoonful water to ¼ lb. best icing sugar and orange juice. Stand this in a cup of warm water, and when liquid pour over the cake. Plum Loaf. Time—¾ hour. ½ lb. flour, 1 tablespoonful of baking-powder, salt, 2 oz. currants, milk.