A Miscellaneous Assortment.
Rock Cakes.

Quarter lb. butter, 1 egg, 1/2 lb. flour, 2 oz. currants or sultanas, 1 teaspoon baking powder, 1/4 lb. sugar, sufficient milk to mix.

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Bran Biscuits.

Four lbs. sugar, 6 ozs. butter, 1 egg, 2 cups bran, 2 cups flour, salt to taste, 1 teaspoon baking power, 1 tablespoon golden syrup dissolved in hot water, little milk to mix—roll out thinly.

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Sultana Loaf.

Four cups flour, 4 teaspoons baking powder, 1 cup sultanas, 2 large tablespoons golden syrup, milk to mix. Bake one hour.

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Buma Cake.

Half lb. butter, ½ lb. sugar, 4 eggs, 2 breakfastcups flour, 1 dessertspoon golden syrup, 1 dessertspoon vinegar, ½ teaspoon soda dissolved in little hot milk, ½ lb. raisins, ½ lb. sultanas, 2 ozs. currants, 2 ozs. cherries, almonds, and 2 ozs. lemon peel, pinch nutmeg, mace, spice, ginger and cinnamon (to taste).

Delicious Sponge.

Half lb. butter, 5 ozs. sugar, 3 eggs, 1 breakfastcup flour, ½ cup sultanas and preserved ginger, 1 teaspoon cream tartar, ½ teaspoon soda in little milk.

Cream butter and sugar, then add eggs one by one unbeaten. Bake in sandwich tin for 20 minutes. Coffee icing on top. When adding eggs beat well.

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Ginger Beer.

To a kerosene tin of cold water, put 4 tablespoons ginger, 2 tablespoons cream of tartar, 8 cups sugar, 2 ozs. fresh yeast, whites of 2 eggs beaten to a froth.

Put all together and allow to stand over night. Bottle when ready in the morning.

It is a good idea to dissolve sugar in boiling water or bring to the boil.

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Marshmallow.

One oz. gelatine soaked in 3/4 cup cold water for ½ hour, 2 lbs. sugar soaked in 3/4 cup cold water for 1/4 hour. Put sugar and water on to boil for 5 minutes, add gelatine and simmer for 5 minutes. Take off the fire and cool. When skin forms—about 10 minutes—beat well, and add lemon juice for flavouring (or nuts if liked). When thick and foamy turn out on buttered dish.

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Boston Cream.

Dissolve 3½ lbs. sugar in 3 quarts boiling water. When cool, stir in 4 ozs. tartaric acid and whites of 4 eggs (well beaten). Add essence lemon to taste. Bottle the liquid.

When ready for use, a wineglass of liquid to a tumbler of cold water and 1 teaspoon bicarbonate of soda. Stir well to fizz.

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Cherry Cake.

One lb. butter, 6 eggs, 3 large cups flour, 1 cup sugar (large), 1/4 lb. almonds, 1/4 lb. cherries, 1 teaspoonful baking powder, little milk, 3 cups sultanas. Bake two hours—slowly.

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Flummery.

One and a-half teacups sugar, 1 large cup water, 1 tablespoon gelatine. Mix 1 tablespoon flour and gelatine with little water and add to other ingredients—bring all to the boil, then allow to cool and beat well for 20 minutes or until fluffy. Add juice of one lemon and passion fruit—or any other fruit preferred.

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Raspberry Mould.

Two pints raspberry crystals dissolved in 1 cup hot water—put on to boil—2 pints milk; mix 2 tablespoons cornflour in little milk and add the boiling milk with half cup sugar. Beat up 2 eggs and, when the milk is absolutely boiling, pour over the eggs, then add the jelly and mix well together. Allow to set over night.

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Norwegian Cream.

Six eggs, 1 oz. gelatine, 6 tablespoons sugar, 2 cups boiling water, vanilla to flavour.

Soak gelatine in water for ½ hour—beat the whites of eggs, then the yolks with sugar. Add to the gelatine then the whites and stir slowly until the mixture is of the consistency of thick cream.

Orange Pudding.

Peel 3 large oranges, slice, put into a glass dish and sprinkle with sugar. Beat yolks of 2 eggs, with 1 tablespoon of cornflour, 2 tablespoons sugar and pinch salt. Stir one pint boiling milk into the eggs, etc., cook till it thickens and then pour over the oranges. When cold, put meringues on top filled with cream.

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Passion Fruit Sago Cream.

½ cup sago, 1 cup milk, 1 cup water, 1/4 cup sugar. Boil all together, stirring all the time till sago is clear. Stir in the pulp of one dozen passion fruit; put into mould and when cold turn on to a glass dish and pour whipped cream over. Decorate with sliced cherries.

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Asparagus Filling.

Mix asparagus tips with thick white sauce flavoured with grated cheese.