6.  APPLE SANDWICH.

Make a short crust (see recipe).  Well grease some shallow jam sandwich tins.  Roll out the paste very thin and line with it the tins.  Peel, core, and finely chop some good, juicy apples.  Spread well all over the paste.  Sprinkle with castor sugar and grated lemon rind.  Cover with another layer of thin paste.  Bake for about 20 minutes in a hot oven.  When done, take carefully out of the tin to cool.  Cut into wedges, sprinkle with castor sugar, and pile on a plate.

7.  FANCY BISCUITS.

8 ozs. flour, 4 ozs. butter, or 3 ozs. butter and 1 egg, 4 ozs. cane sugar, flavouring.

Flavouring may consist of lemon rind, desiccated cocoanut, cooked currants, carraway seed, mace, ginger, etc.  Beat the butter and sugar to a cream, add flavouring and flour.  Mix with the beaten egg, if used; it not, treat like the Lemon Short Cake.  Roll out, cut into shapes, and bake about 10 minutes.

8.  GINGER NUTS.

1/2 lb. nutter, 1/2 lb. sugar, 1 pint molasses or golden syrup, 1/2 oz. ground cloves and all-spice mixed, 2 tablespoons cinnamon, flour to form dough.

Beat the nutter and sugar together; add the molasses, spice, etc., and just enough flour to form a plastic dough.  Knead well, roll out, cut into small biscuits, and bake on oiled or floured tins in a very moderate oven.

9.  JAM SANDWICH.

Mix ingredients and prepare 2 jam sandwich tins as for Sponge Cake (see recipe).  Pour mixture in tins and bake for about 10 minutes in a hot oven.  Take out, spread one round with warmed jam, place the other on top, and cut when cold.

10.  LEMON SHORT CAKE.

1 lb. flour, 7 ozs. nutter, 1/4 lb. sugar, rind of 1 lemon.

Mix together nutter and sugar, add grated lemon rind, work in flour, and knead well.  Press into sheets about 1/2 in. thick.  Prick all over.  Bake in a moderate oven for about 20 minutes.

An easy way of baking for the inexpert cook who may find it difficult to avoid breaking the sheets, is to well grease a shallow jam-sandwich tin, sprinkle it well with castor sugar, as for sponge cakes, and press the short cake into it, well smoothing the top with a knife, and, lastly, pricking it.

II.  MACAROONS. 5 ozs. sweet almonds, 5 ozs. castor sugar, 2 eggs.

Blanch the almonds and flake them in a nut mill.  Whisk the eggs to a stiff froth adding the sugar a teaspoonful at a time.  Add the almonds, and stir lightly.  Drop the mixture, a dessertspoon at a time, on to well-oiled paper, or, better still, rice-paper.  Shape with a knife into small cakes and put the half of a blanched almond into the centre of each.  Bake in a moderate oven.

12.  SPONGE CAKE.

Take the weight of two eggs in castor sugar and flour.

For a richer cake take the weight of two eggs in sugar and the weight of one only in flour.

Well grease the cake-tin, and sprinkle with castor sugar until thoroughly covered, and shake out any that remains loose.