For _Tea Cakes_ take two pounds of flour, half a teaspoonful of salt, quarter of a pound of butter or lard, and three ounces of sugar, with a few currants or sultanas if liked. Mix half an ounce of German yeast with three-quarters of a pint of warm milk and one egg. Rub the butter into the flour, and add the other dry ingredients, mix in the liquid part and knead lightly, and then set to rise. When sufficiently light divide into round cakes, place on a baking-sheet and allow them to remain a few minutes longer to rise again before baking. They will require from a quarter to half an hour in a good oven. They may either be split open, buttered, and eaten while hot, or toasted in the same way as Sally Lunns. The great culinary authority, M. Soyer, recommends that after toasting cakes or hot buttered toast, each piece should be cut through separately and then placed together, as when the whole is divided at once the pressure needed to force the knife down to the plate, forces the butter into the lowest slice, which is often swimming in grease while the upper slices are comparatively dry. And now we will turn our attention to a few cakes which I can cordially recommend. Let us take _Cherry Cake_ to commence with. For this you will require six ounces of flour, three ounces of butter, three ounces of castor sugar, two eggs, the grated rind of half a lemon, two ounces of crystallised or glacé cherries and a teaspoonful of baking-powder. Slightly warm but do not oil the butter, beat it to a cream with the sugar and lemon, add the eggs, well beaten, then the flour and cherries (cut in halves), and lastly the baking-powder. Whisk thoroughly, pour into a paper-lined tin and bake from three-quarters to half an hour. Another plan is to bake the cake in a Yorkshire pudding tin, and when baked to cover the top with pink icing, made with the white of an egg beaten up till fairly liquid but not frothy, and mixed very smoothly with sufficient icing sugar to make a smooth paste. You will find the readiest way of doing this is to use a wooden spoon on a dinner-plate, holding the bowl of the spoon with the fingers; a little practice and patience are needed to make the icing perfectly smooth, but remember one lump spoils the appearance of the icing. Add a few drops of cochineal and a few drops of vanilla flavouring, and spread the icing evenly over the top of the cake with a paper knife or dessert knife; a steel one must not be used. Take off any drops that may run over the sides of the cake and divide it in two pieces while the icing is wet, then dry at the mouth of the oven. For _Orange Cake_ take the weight of three eggs in butter, sugar and flour, the grated rind and strained juice of an orange, or two, if small, and a teaspoonful of baking-powder. Make and bake the cake in exactly the same way as the preceding one, but if iced, use white icing, or colour it with a little grated orange-rind and juice, using orange-juice to flavour it.