Regency Pound Cake.

Six ozs. flour; ½ teaspoon grated nutmeg; 6 ozs. castor sugar; 4 eggs; pinch salt; 1½ teaspoons baking powder; 6 ozs. butter; grated rind; ½ lemon; brandy—I tablespoon—if desired.

Line a greased cake tin with greaseproof paper. Mix the flour with the baking powder, nutmeg and salt, and sift thrice. Beat the butter until soft, then beat in the sugar by degrees. Beat till fluffy. Stir in the lemon rind. Beat in the egg, adding each one separately, then gradually stir in the flour. Add the brandy. Turn into the prepared tin. Bake in a moderate oven for about 1¾ to 2 hours.

Chelsea Buns.

One lb. sifted flour; 3 well-beaten eggs; ½ pint warm milk; I oz. yeast; 3 ozs. sugar; 3 ozs. butter; I oz. currants; I oz. chopped peel.

Cream the yeast and I teaspoon of sugar and leave 15 minutes. Sift the flour into a warm basin. Make a well in the middle and add the yeast and sugar mixture. Mix to a soft dough with beaten eggs and warm milk. Leave in warm place to rise for ¾ hour. Then turn out on to floured board and knead. Roll out and flake the butter over and sprinkle with the sugar. Fold up and then roll out again and sprinkle with currants and chopped peel. Roll this time as for a jam roll. Cut with a sharp knife. Place on a hot greased tin and put to rise for 15 minutes. Bake in a hot oven. Brush with sugar and water and wrap in a tea towel.

Danish Meat Roll.

I lb. minced gravy beef; I large onion; I carrot; 2 eggs; I sprig of mint and parsley; pepper and salt to taste; 2 cupsful cold mashed potatoes.

Chop onion, carrot, mint and parsley. Mix into beef, then mix in mashed potatoes, pepper and salt, then add beaten egg. Tie into cloth like a sausage, tying at both ends and boil in pot for 2 hours.

Honey Biscuits.

Cream together ½ cup butter and I cup sugar; then rub in 2 cups of flour sifted with I teaspoon cream of tartar and ½ teaspoon of carbonate of soda. Drop in 2 eggs unbeaten and add ½ cup of hot honey. Mix well and roll out thin, cut into rounds and bake until golden brown in not too hot an oven, as the honey burns easily.

Dumplings.

Two cups flour; ½ teaspoon salt; 7/8 cup milk; 3 teasponons baking powder.

Sift flour with baking powder and salt. Add milk, mix throughly, drop into stew and cook for 15 minutes.

Ginger Creams.

Roll out foundation cream to a strip. Cover the centre with preserved ginger. Form into a long thin roll. Cut into small rounds. Leave till set.

Berry Dishes.

Wash 2 lbs, of firm green gooseberries and put them in a pan with a gill of water and ½ lb. sugar. Bring to the boil, let the fruit simmer until it is soft, then rub through a fine sieve and let it cool. Then stir in ½ pint thick cream.

Strawberries and raspberries make delicious foods, and there is no need to cook them. Simply prepare the fruit, sprinkle with sugar, let stand for a few hours, then proceed with the sieving.