There was to be a sit-down breakfast in the old-fashioned style, for the guests were limited to the relations and very old friends of the bride and bridegroom, and as several of these would be coming up from the country for the day, they would be glad of a substantial repast. The bride was to be married in a travelling dress, and was only to have one bridesmaid—her sister Lily. As the weather was already crisp and cold this was a very sensible plan, for nothing is more unbecoming than the utterly unseasonable attire in which brides and bridesmaids are sometimes seen shivering. Fortunately Marion was not to go straight to a very hot climate, as Mr. Scott had work at Ootacamund for the next year. She received many delightful presents. A very useful one from one of her pupils was a cookery-book for Anglo-Indians, which she treasured very much, as she knew how very useful it would be to her in her new home. Mrs. Holden gave her several presents, amongst which was some very beautiful lace which Marion had made up on a white silk dinner dress. The enterprising Jane made the wedding-cake with Ada’s help. She had to buy a special tin to bake it in as she had not one big enough. It was cooked with the greatest care in the gas oven in which Marion had prepared so many meals in the days of their joint housekeeping. The preparations took some days, for Jane had not very much time just then. She prepared half the fruit one evening and half the next. On the next afternoon she got home early, made the cake, and got it into the oven by six o’clock, and had it baked before they went to bed. The next evening she put on the almond icing and the plain royal icing, and on the next she ornamented it. It was allowed two or three days to set quite firm, and then the cake was wrapped in wadding, packed in a box and taken over to Norfolk Square in a cab, where it was kept under a glass case until the wedding. Our readers must have the recipe of this wonderful cake in case they may wish to emulate Jane’s industry for the benefit of their friends. Mrs. Oldham sent up a special box of eggs for its concoction. MARION’S WEDDING CAKE. _Ingredients._—Two pounds of Vienna flour, one pound of French plums, one pound of sultanas, one pound of currants, one pound of citron peel, one and three-quarter pounds of fresh butter, one and a half pounds of castor sugar, ten eggs, one pound of sweet almonds, and vanilla essence. _For the Almond Icing._—Two pounds of ground almonds, three pounds of castor sugar, almond flavouring, enough beaten egg to bind. _Royal Icing._—Three pounds of icing sugar, whites of egg to mix, lemon juice.