3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some raspberry and currant jam.  Mix the ingredients as directed in “Sponge Cake,” line a large, square, flat baking tin with buttered paper, pour the mixture into it, and bake it in a fairly hot oven from 7 to 12 minutes, or until baked through.  Have a sheet of white kitchen paper on the kitchen table, on which sprinkle some white sugar.  Turn the cake out of the tin on to the paper, spread the cake with jam, and roll up.  This should be done quickly, for if the cake is allowed to cool it will not roll.

UNFERMENTED BREAD.

This is as sweet and pure a bread as the finger-rolls, and keeps fresh for several days, as it has to be mixed fairly moist. 2 lbs. of Allinson wholemeal, 1-1/2 pints of milk and water; mix these to a thick paste, and put the mixture into some small greased bread tins.  Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven.

UNFERMENTED FINGER-ROLLS.

These are bread in the simplest and purest form, and liked by most. 1 lb. of Allinson wholemeal, a good 1/2 pint of milk and water mixed; mix the meal and the milk and water into a dough, knead it a few minutes, then make the dough into finger-rolls on a floured pastry-board, rolling the finger-rolls about 3 inches long with the flat hand.  Place them on a floured baking-tin, and bake them in a sharp oven from 1/2 an hour to 1 hour.  The time will depend on the heat of the oven.  In a very hot oven the rolls will be well baked in 1/2 an hour.

VICTORIA SANDWICH.

Proceed the same as in “Sponge Cake Roly-Poly,” but bake the mixture in 2 round, flat tins; spread jam on one, and cover with the other cake.

WHOLEMEAL BREAD (FERMENTED).

This will be found useful where a large family has to be provided for, or where it is desirable to bake bread for several days. 7 lbs. of Allinson wholemeal, 2-1/2 pints of warm water (about 85 deg.  Faht.), 1 teaspoonful salt, 1/2 oz. of yeast; dissolve the yeast in the water, add the salt, put the meal into a pan, make a hole in the centre of the meal, pour in the water with the yeast and salt, and mix the whole into a dough.  Allow it to stand, covered with a cloth, 1-1/2 hours in front of the fire, turning the pan sometimes, so that the dough may get warm evenly.  Then knead the dough well through, and if necessary add a little more warm water.  Make the dough into round loaves, or fill it into greased tins, and bake it for 1-1/2 hours.  The oven should be fairly hot.  To know whether the bread is done, a clean skewer or knife should be passed through a loaf.  It it comes out clean the bread is done; if it sticks it not sufficiently baked.  When it is desired to have a soft crust, the loaves may be baked under tins in the oven.