Line a flat baking-sheet with greased paper. Put the butter and sugar into a basin, and beat them to a soft white cream. Beat the eggs until very frothy, add them slowly to the butter and sugar. Beat well. Sieve the flour and baking-powder, mix it lightly with the butter, sugar, eggs, and grated lemon-rind. Add the milk. Turn the mixture into the prepared tin, spread it evenly over, and bake it in a quick oven for about ten minutes, or until it is a pale brown and feels spongy when touched. Then turn it brown side downwards on to a piece of sugared paper. Peel off the greased paper, and leave until cold. Then cut it across in half. Whip the cream mix it with the ground almonds and chopped nuts, and add castor sugar and vanilla to taste. Spread one half of the cake with this cream filling, lay the second half on the top, and cut it up into straight fingers or fancy shapes. Cost, about 1S. 6d.
Savoury rolls. Any fish may be used lor these rolls, but salmon or lobster are specially excellent