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 depôts 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.
A fair-sized cauliflower, 1 pint of milk, 1-1/2 oz. of dried Allinson breadcrumbs, 3 oz. of cheese, 1-1/2 oz. of butter, 1 heaped-up tablespoonful of Allinson wholemeal flour, a little nutmeg, and pepper and salt to taste. Boil the cauliflower until half cooked, cut it into pieces, and place them in a pie-dish. Boil the milk, adding the seasoning, 1/2 oz. of the butter, and 1/2 a saltspoonful of the nutmeg. Thicken with the wholemeal smoothed in a little cold milk or water. Stir in the cheese and pour the sauce over the cauliflower. Shake the breadcrumbs over the top, cut the rest of the butter in bits, and place them over the breadcrumbs. Bake for 20 minutes to 1/2 an hour, or until the cauliflower is soft.