Swiss Fingers.

2 ozs. butter, 2 ozs. castor sugar, 2 ozs. flour, 1 teaspoonful baking powder, 2 eggs, 2 tablespoonsful milk, apricot jam.

Beat butter to cream, add sugar, then half the flour and a well-beaten egg. Then add the rest of the flour and the other egg. Mix well together. Stir 1 teaspoonful baking powder with the milk, add to the ingredients, and put in a long tin lined with greased paper. Bake for ten minutes in a good oven. When browned, cut in two, spread half with jam, cover with the other half and cut into fingers.

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