WHOLEMEAL CAKE.

1 lb. of wholemeal, 4 oz. of sugar, 1 teaspoonful of cinnamon, 1 breakfastcupful of currants and sultanas mixed, well-washed and picked over, 3 oz. of chopped sweet almonds, 1 dozen ground bitter almonds, 3 eggs, 1/4 oz. of German yeast, 1/4 lb.  Vegebutter, and some warm milk.  Rub the butter into the meal, add the fruit, cinnamon, almonds and sugar, and the eggs well beaten.  Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients, and make all into a moist dough, adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together.  Cover the pan in which you mix the cake with a cloth, place it in front of the fire, and allow the dough to rise 1-1/2 hours, turning the pan round occasionally that the dough may be equally warm.  Then fill the dough into one or several well-greased tins, and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven.  If the cake browns too soon, cover it over with a sheet of paper.

WHOLEMEAL GEMS.

Mix Allinson wholemeal flour with cold water into a batter, pouring this into greased and hot gem pans, and baking for 3/4 of an hour.  All bread should be left for a day or two to set before it is eaten, otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness.

WHOLEMEAL ROCK CAKES.

1 lb. of meal, 3 oz. of butter or vege-butter, 1/4 lb. of sugar, a cupful of currants and sultanas mixed, 3 oz. of blanched almonds, chopped fine, 1 teaspoonful of cinnamon, or the grated rind of half a lemon, 3 eggs, and very little milk (about 3/4 of a teacup).  Rub the butter into the meal, add the fruit, almonds, sugar, and cinnamon, beat up the eggs with the milk, and mix the whole to a stiff paste.  Flour 1 or 2 flat tins, place little lumps of the paste on them, and bake the cakes in a quick oven 25 to 35 minutes.  Particular care must be taken that the paste should not be too moist, as in that case the cakes would run.  Vege-butter is a vegetable butter, made from the oil which is extracted from cocoanuts and clarified.  It can be obtained from some of the larger stores, also from several depots of food specialities.  It is much cheaper than butter, and being very rich, goes further.

MISCELLANEOUS

A DISH OF SNOW.

1 pint of thick apple sauce, sweetened and flavoured to taste (orange or rosewater is preferable), the whites of 3 eggs, beaten to a stiff froth.  Mix both together, and serve.

CAULIFLOWER AU GRATIN.