9.  MANHU HEALTH CAKE.

1/4 lb. butter, 1/2 lb. castor sugar, 1/2 lb.  Manhu flour, 1 oz. rice flour, 6 ozs. crystallised ginger, 4 eggs.

Cream butter and sugar, adding eggs, two at once, not beaten.  Beat each time after adding eggs, add rice flour, ginger, and lastly flour.  Bake in moderate oven.

10.  MANHU HOMINY PUDDING.

1-1/2 teacupfuls of boiled Hominy (see below), 1 pint or less of sweet milk, 1/2 teacupful of sugar, 2 eggs (well beaten), 1 teacupful of raisins, spice to taste.

Mix together and bake twenty minutes in a moderately hot oven.  Serve hot with cream and sugar or sauce.

11.  PARKIN.

2 ozs. butter, 2 ozs. moist sugar, 6 ozs. best treacle, 1/2 lb. medium oatmeal, 1/4 lb. flour, 1/2 oz. powdered ginger, grated rind of 1 lemon.

Some people prefer the addition of carraway seeds to lemon rind.  If these are used a level teaspoonful will be sufficient for the quantities given above.  The old-fashioned black treacle is almost obsolete now, and is replaced commercially by golden syrup, many brands of which are very pale and of little flavour.  To make successful Parkin a good brand of pure cane syrup is needed.  I always use “Glebe.”  This is generally only stocked by a few “high-class " grocers or large stores, but it is worth the trouble of getting.  Some Food Reform Stores stock molasses, and this was probably used for the original Parkin.  It is strongly flavoured and blacker than black treacle, but its taste is not unpleasant.  For the sugar, a good brown moist cane sugar, like Barbados, is best.  Put the treacle and butter (or nutter) into a jar and put into a warm oven until the butter is dissolved.  Then stir in the sugar.  Mix together the oatmeal, flour, ginger and seeds or lemon rind.  Pour the treacle, etc., into this, and mix to a paste.  Roll out lightly on a well-floured board to a 1/4 inch thickness.  Bake in a well-greased flat tin for about 50 minutes, in a rather slow oven.  To test if done, dip a skewer into boiling water, wipe, and thrust into the Parkin; if it comes out clean the latter is done.  Cut into squares, take out of tin, and allow to cool.

12.  PROTOSE CUTLETS.

1 lb. minced Protose, 1 lb. plain boiled rice, 1 small grated onion, 1/2 teaspoon sage.

Mix the ingredients with a little milk; shape into cutlets, using uncooked macaroni for the bone, and bake in a moderate oven about 45 minutes.

13.  PROTOSE SALAD.

1 breakfast-cupful Protose cubes, 1/3 breakfast cup minced celery, 1 hard-boiled egg, 3 small radishes, juice of 2 lemons.

Cut Protose into cubes, chop the hard-boiled egg, slice the radishes.  Add to the minced celery.  Pour over these ingredients the lemon juice and allow the mixture to stand for one hour.  Serve upon fresh crisp lettuce.

14.  RISOTTO.

3/4 lb. rice, 1/2 lb. cheese, 4 large onions.