SPONGE CAKE

4 eggs, the weight of 3 in fine wheatmeal, and the weight of 4 in castor sugar, any flavouring to taste. Beat the eggs, sift in the sugar and meal, stirring all the time, add the flavouring, and pour the mixture into one or two greased cake tins, only filling them half full. Bake in a moderate oven for about an hour, until a knitting needle comes out clean.

SEED CAKE

1-1/2 lbs. of wholemeal, 1/2 lb. of butter, 3/4 lb. of castor sugar, 1 oz. of ground carraway seeds, the yolks of 10 eggs, and the whites of 5 beaten to a stiff froth. Cream the butter, mix all the ingredients well together, adding the whites of the eggs last; line one or more tins with buttered paper, turn the mixture into them, and bake the cake or cakes from 1 to 1-1/2 hours, according to the size of the cakes and the heat of the oven. If a bright knitting needle passed through the cake comes out clean, the cake is done.

ALMOND PUDDING

4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz. of ground bitter almonds. Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Turn the pudding out and serve cold.

SIMPLE PUDDING.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 4 eggs, 1 even teaspoonful of powdered cinnamon, sugar to taste. Mix the milk and meal perfectly smooth, add the eggs, well beaten, the sugar and cinnamon. Butter some cups, fill them three-parts full, and bake the mixture until done, that is, when a knitting-needle passed through will come out clean. Serve with custard or milk sauce.

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