One oz. butter; 1 tablespoon cream; 1/4lb. icing sugar; vanilla essence to taste.

Beat the butter till soft and creamy. Sift and beat in sugar by degrees. Moisten with the cream. Beat till soft and creamy, then add vanilla essence to taste.

Spanish Cream.

One oz. gelatine; 3 ozs. sugar; 1 qt. milk; 3 eggs; 1/2 teaspoon vanilla essence.

Soak the gelatine in some of the milk. Add the sugar and beaten yolks of egg, heat the remaining milk and pour over. Stir over the fire until it thickens, but do not allow to boil. Cool, and add vanilla and stiffly whipped whites. Turn into a wetted mould and allow to set.

Blackcurrant Tea.

One tablespoon blackcurrant jam; 1 teaspoon lemon juice; 1/2 pint boiling water.

Put the jam into a hot jug and pour the boiling water over. Add the lemon juice. Cover for a few minutes. Strain into a hot tumbler and serve at once.

Arrowroot Sponge.

Eggs 3 (beat five minutes); sugar 3/4 cup (add and beat five minutes); arrowroot 3/4 cup (add and beat five minutes); baking powder, 1 small teaspoon (stirred last of all); salt (a pinch).; essence if desired.

Bake in a moderate oven in greased and floured tins for about 10 minutets.