2. SMALL CAKES.
Take 2 small eggs and half quantities of the ingredients given for the cake mixture. Add the grated rind of half a lemon for flavouring. Grease a tin for small cakes with 9 depressions. Put a spoonful of the mixture in each depression. Bake for 20 minutes in a hot oven.
3. COCOANUT BISCUITS.
1/2 lb. desiccated cocoanut, 1/4 lb. sugar, 2 small eggs.
Proceed as for Macaroons, but make the cakes smaller. Bake in a moderate oven for half an hour.
4. "CORN WINE AND OIL" CAKES.
1 lb. wholemeal flour, 3/4 lb. raisins, 4 tablespoons walnut oil, 1/4 pint water.
This recipe was especially concocted for non-users of milk and eggs. Stir the oil well into the flour. Add the washed and stoned raisins (or seedless raisins, or sultanas). Mix to a dough with the water. Divide dough into two portions. Roll out, form into rounds, and cut each round into 6 small scones. Bake in a hot oven for half an hour.
5. CURRANT SANDWICH.
8 ozs. butter, 1 lb. flour, 1/4 lb. cane sugar, currants.