OATMEAL BANNOCKS.

Cold porridge, Allinson fine wheatmeal.  Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out.  Well grease and sprinkle with flour some baking sheets, roll the dough to the thickness of 1/2 an inch, cut into triangular shapes, and bake until brown on both sides.  Butter and serve hot.

OATMEAL FINGER-ROLLS.

Use equal parts of medium oatmeal and Allinson fine wheatmeal, and add a good 1/2 pint of milk and water to 1 pound of the mixed meal.  Knead into a dough, make it into finger-rolls about 3 inches long, and bake them in a quick oven from 30 to 40 minutes.

ORANGE CAKES.

6 oz. of Allinson wholemeal flour, 3 oz. butter, 4 oz. sugar, grate in the rind of 1 small orange, and mix all well together.  Beat 1 egg, and stir in with the juice of the orange and sufficient buttermilk to make a smooth, thick batter.  Half fill small greased tins with this mixture, and bake 15 minutes in a moderate oven.

PLAIN CAKE.

2-1/2 lbs. meal, 1 breakfastcupful sultanas, 1 oz. ground bitter almonds, 3 oz. chopped sweet almonds, 2 eggs, 3 oz. butter or 1/2 teacupful of oil, 6 oz. sugar and 1 teaspoonful cinnamon, 1/4 oz. yeast, milk to moisten the cake.  Dissolve the yeast in a cup of warm water, 100 degrees Fahrenheit in winter, 85 degrees in summer; make a batter of the yeast and water, with two spoonfuls of the meal, and stand it on a cool place of the stove to rise; do not let it get hot, as this will spoil the yeast.  Meanwhile prepare the fruit and almonds, mix the meal, fruit, butter (or oil), sugar, cinnamon and eggs; then add the yeast and as much lukewarm milk as is required to moisten the cake.  The dough should be fairly firm and wet.  Let the dough rise in front of the fire.  Fill into greased cake tins and bake for 1-1/2 hours.

POTATO FLOUR CAKES.

A 1/4 lb. of potato flour, the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine), 4 oz. of castor sugar, 4 oz. of butter, the juice of 1/2 a lemon, 1 dessertspoonful of ground bitter almonds, and 1 egg.  Cream the butter, which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy, add the egg well beaten, the lemon juice, then the sugar, meal, potato flour, and bitter almonds.  Beat the mixture from 20 minutes to 1/2 an hour, then drop small lumps of it on floured tins, and bake the little cakes from 10 to 15 minutes.

QUEEN’S SPONGE CAKE.

1/4 lb. cornflour, 1/4 lb. wheatmeal, 1/2 lb. sifted sugar, 10 eggs, rind and juice of a lemon, some vanilla.  Separate the yolks of the eggs from the whites; stir the yolks well, then sift in gradually, stirring all the time, the sugar and cornflour; add the lemon juice and rind; beat the whites of the eggs to a firm froth, mix it well with the rest; place the mixture in one or more greased cake tins and bake at once in a quick oven.