RICE CAKES (1).

1 lb. of ground rice, 1/4 lb. of castor sugar, 6 eggs, 2 oz. of sweet and bitter ground almonds mixed.  Mix the almonds with the ground rice, adding the sugar, and the eggs, well beaten; beat all together and bake the cake in a buttered mould, in a moderately hot oven.

RICE CAKES (2).

4 eggs, 1/2 lb. sugar, 6 oz. ground rice, lemon or almond flavouring.  Beat the eggs a little, add the sugar and flour, and beat well; pour into a tin mould, greased and warmed, only half filling it, and bake in a moderate oven 1 hour.

RICE AND WHEAT BREAD.

Simmer 1 lb. of rice in 2 quarts of water until quite soft.  Let it cool sufficiently to handle, and mix it thoroughly with 4 lbs. of wheatmeal; work in also 1/2 oz. of yeast dissolved in a very little lukewarm water or milk.  Add a teaspoonful of salt.  Knead well and set to rise before the fire 1-1/2 hours.  Bake in a good hot oven.

ROCK SEED CAKES.

1 lb. of wholemeal, 4 oz. of sugar, 4 oz. of butter, 1 oz. of ground carraway seeds, about 3/4 of a cupful of milk, and 3 eggs.  Rub the butter into the meal, add sugar, seeds, the eggs well beaten, and the milk.  Place the mixture in lumps on floured tins, and bake the cakes for half an hour in a hot oven.

SALLY LUNN.

3/4 of lb. of Allinson wholemeal flour, 2 oz. salt butter, 1 egg, 1-1/2 gills of milk, 1/4 an ounce of German yeast.  Warm the milk and butter in a pan together, rub the yeast smooth with 1/2 a teaspoonful of sugar, add the milk and butter.  Stir this mixture gradually into the flour, add the egg slightly beaten, mix till quite smooth.  Divide into two, put into well-greased tins, set these in a warm place for 1 hour to rise.  Put into a quick oven, and bake about 15 minutes.

SEED CAKE (1).

1/2 lb. fine wholemeal flour, 6 oz. butter, 6 oz. castor sugar, 2 eggs, 1/4 oz. carraway seeds.  Beat the butter and sugar to a cream, add the eggs well beaten, and dredge in the flour, add a little cold water it too dry.  Bake for 1/2 an hour.

SEED CAKE (2).

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.