Butter 3 sandwich tins.  Dissolve 1 oz. chocolate in pan, with 1 tablespoonful milk, over the fire.  Beat butter and sugar to a cream.  Beat up eggs very light, laying aside one white for icing, and add.  Sift flour and baking powder, and mix in, then flavouring.  Put a third in one tin, another in pan with chocolate, and put a few drops carmine in that left in bowl.  Put these into the different tins and place at once in hot oven.  They should be ready in 10 minutes.  Put remaining chocolate with the icing sugar in pan with a tablespoonful water.  Boil a minute with constant stirring.  Turn out cakes on a towel.  Put half of chocolate mixture on one, put another on the top, then the rest of chocolate, and, last, the third cake.  Coat with the following

Icing.

Beat up white of 1 egg till quite stiff.  Mix in 6 ozs. icing sugar.  Put on very smoothly with a broad knife dipped in water.  Sprinkle over with grated cocoanut, or decorate with pink icing put through a forcing-bag.

Cocoanut Icing

might be used instead.  Dissolve about one fourth of a square of cocoanut cream with a little boiling water.  When cool mix thoroughly with half of the above icing.

Gingerbread.

1/2-lb. flour, 1 oz. good cocoanut butter, 1 oz. sugar, and same of syrup or treacle—­if the latter use more sugar.  Two ozs. stoned raisins or sultanas, 1 teaspoonful ground ginger, and same of mixed spice.  Half teaspoonful baking powder.  One egg.

Mix all the dry things.  Rub in butter, then add syrup, fruit, and egg, and make into a thick batter with milk.  Bake in moderate oven half-an-hour or longer.  Very good, if made with half wheatmeal, or a proportion of oatmeal or rolled oats.

Jumbles.

1/2-lb. flour, 1/4 lb. butter, 2 ozs. sifted sugar, 1 egg.  Pinch baking powder.  Beat butter and sugar to a cream, add egg, well beaten, then flour, &c.  Knead into a stiff paste, divide into 12 or more pieces, and roll out pipe-wise with the hands, about a foot long.  Curl round, or form into letters, &c.  Lay on floured oven plate.  Brush with egg.  Sprinkle with sugar, and bake 15 minutes in hot oven.

Orange Rock Cakes.

1/2-lb. flour, 2 ozs. sugar, 1 teaspoonful baking powder, 1 oz. butter or cocoanut cream butter,[Footnote:  [see next footnote]] 1 egg, 1 orange.

Mix flour and sugar, rub in butter.  Add yellow part of orange rind, grated, and juice, also the egg well beaten, to make stiff dough.  Place a little apart on oven plate, with two forks, in rough pieces about the size of a walnut.  Bake about 10 minutes in quick oven.

Dinner Rolls.

1/2 lb. flour, 1 oz. butter or nut butter, 1 egg, 1 teaspoonful baking powder, 1 gill milk, pinch salt.  Rub the butter into flour, &c.  Beat up egg, lay aside some for brushing, and mix in lightly with barely a gill of milk.  Turn on to floured board, and roll out.  Divide into a dozen or more pieces.  Roll round with the hands.  Shape into twists, knots, “figure eights,” &c.  Put on floured oven plate.  Brush over with egg, and bake about seven minutes in very hot oven.