_Madeira Cake_ is made in the same way and with the same proportions, but the orange is of course omitted and some finely-sliced lemon or candied peel substituted as a flavouring, or a little essence of vanilla. For various kinds of cake you cannot have a better foundation than by taking the weight of as many eggs as you wish to use, in flour, butter and sugar, and then adding the various flavourings and a teaspoonful, more or less, according to the number of eggs, of baking-powder. Desiccated cocoanut makes a nice change if _Cocoanut Cake_ is desired, or, if you do not mind the trouble of grating it, the fresh cocoanut is of course superior. After the cake is baked brush the top over with a little white of egg and scatter some of the cocoanut upon it. Twelve delicious little _Rice Cakes_ may be made by taking one egg and its weight in sugar and butter, half its weight in ground rice and half in wheaten flour. When mixing add the rice after the flour, and also a few drops of flavouring or the grated rind of half a lemon. Bake in small tins in a quick oven for ten minutes. If two or more eggs are used and the other ingredients increased in proportion an excellent cake can be made. _Almond Buns_ are also nice. For these take half a pound of flour, six ounces of butter, six ounces of castor sugar, four ounces of almonds blanched and chopped, and a teaspoonful of baking-powder. Mix together the butter, sugar, eggs and flour, add the almonds and baking-powder last, form into buns and bake on a buttered tin for twenty minutes. _Queen Cakes_ are always favourites but require careful making and the proper heart-shaped tins to bake them in. Prepare the tins as previously directed by buttering them very thoroughly and sprinkling with castor sugar and flour. Then take three eggs, their weight in fresh butter, sugar, flour, and currants, and the grated rind of a lemon. Cream the butter and sugar together, add the eggs, fruit, and a pinch of salt, then the flour and half a teaspoonful of baking-powder, and lastly a small wineglassful of good brandy. Whisk thoroughly, shake off any loose flour or sugar from the tins, fill them three parts full of the mixture and hit each one sharply on the table before putting in the oven. Bake for twenty minutes. _Genoese Pastry_ is also popular, but cannot be made in a hurry. Take half a pound of butter, half a pound of castor sugar, half a pound of flour, the yolks of two eggs and the yolks and whites of two more eggs, and half a teaspoonful of baking-powder. Mix thoroughly, spread evenly over sheets of buttered paper placed in Yorkshire pudding tins, smooth over with a knife dipped in boiling water, and bake twenty minutes in a moderate oven, but keep the cake a pale brown colour.