diversity of opinion still as to the exact nature and place of these chemicals in the economy of the body, and where “doctors differ” the amateur cook or hygienist dare hardly dogmatise, but all are agreed that the slightest excess is hurtful.  Cakes, scones, pastry and the like, should depend rather for lightness upon cool, deft handling, and skilful management of the various details which contribute to successful baking.

A fine essential is to have good, reliable flour.  See that it is perfectly dry, and pass several times through a fine sieve to aerate and loosen it.  Try to bake in a cool, airy place, and be provided with all the necessary tools for accomplishing the work in expert and expeditious fashion, for the success of many things depends upon the celerity with which the process is performed.  Have the oven at just the right heat, at the right time.  A cake which would otherwise be excellent may be heavy or tough by having to wait till the oven cools down or heats up to the proper temperature.  With a gas oven, one can regulate at will, and a safe general rule is to have the oven thoroughly hot before the cakes are put in, and then to moderate the heat very considerably.  With a coal fire, if the oven is too hot, put on a quantity of small coal.

Artox Gingerbread.

One and a half pounds Artox wholemeal, 10 oz. golden syrup, 9 oz. butter, 4 oz. sugar, 1/2 oz. carbonate of soda, 1/2 oz. ginger, 2 eggs, little milk.  Cream together the butter and sugar, add the eggs, well beaten, and the syrup, stir until dissolved.  Add the Artox wholemeal with the soda and ginger previously sifted in, and a little milk if necessary, to make a stiff batter.  Put into greased tins, and bake in a moderate oven.

Artox Seed Cake.

Beat 10 ozs. of fresh butter to a cream, add 6 ozs. sugar and beat into the butter.  Separate yokes and whites of 4 eggs and beat each mass separately.  Then mix well with the butter and sugar, adding the yokes first and the whites last.  Add 1 teaspoonful carraway seeds and 10 ozs.  Artox wholemeal.  Mix thoroughly, put into butter papered tins and bake in a quick oven.

Artox Shortbread.

One and a quarter pounds Artox wholemeal, 10 ozs. butter, 4 ozs. sugar, 1 egg, 1/4 oz. baking powder.  Rub the Artox wholemeal, sugar, and butter together, add the baking powder, and make into a stiff paste with the egg.  Mould it into cakes, crimp the edges, and bake in a moderate oven.

French Layer Cake.

1/4 lb. butter or fine nut butter.  Four eggs, 1/2 lb. flour, 6 ozs. fine sugar, 1/2 teaspoonful baking powder, 1/2 teaspoonful essence vanilla, 4 ozs. grated chocolate, 2 ozs. icing sugar.