Required: Three-quarters of a pound of flour. Quarter of a pound of butter. Quarter of a pound of moist sugar. Half a pound of golden syrup. Two ounces of mixed peel. Three-quarters of an ounce of ginger. Half a teaspoonful of carbonate of soda. Two eggs. A little milk. For this cake particular care must be taken in preparing the tin, otherwise it will burn, containing, as it does, sugar and syrup. Brush the inside of the tin very thoroughly with melted dripping, then line it carefully with one or two layers of kitchen paper, brushing each over with melted dripping, and arranging the paper so that it will come about two inches higher than the top of the tin. Next prepare the mixture.

Sieve together the flour, ground ginger, and a pinch of salt; chop the peel, or cut it into fine shreds.

Next melt the butter in a saucepan, add to it the sugar and syrup, and let them dissolve slowly at the side of the fire. Then pour them into the middle of the flour, etc., and when it has cooled slightly, add the beaten eggs and mix all well together. If the eggs are added while the mixtuie is hot they will curdle. Lastly, dissolve the carbonate of soda in the milk; pour this on to the mixture, and beat it thoroughly but quickly in, the object being to get the mixture into the oven before the soda has stopped working. Turn the mixture into the cake-tin, put it in a moderate oven, and bake it for about one and three-quarter to two hours.

Gingerbread Cake. This cake may also be baked in small tins or in deep, flat baking tins

Gingerbread Cake. This cake may also be baked in small tins or in deep, flat baking-tins

To ascertain if it is done, stick a clean skewer into the thickest part. If this comes out clean and free from mixture, it is done : if not, put it back in the oven for a little while longer, then again try. When done, lift it carefully out of the tin, take off the paper, and put it on a sieve until it is quite cold.

N.B. - If a cheaper cake is preferred, use good beef dripping instead of butter.

If liked, the cake may be baked in a deep baking-tin such as is used for Yorkshire puddings, or the mixture may be baked in patty tins or fancy queen cake moulds - it is not possible to line either of these small tins with paper, but grease them thoroughly and watch carefully while baking. Cost, is.

Soda Cake This is an excellent cake for keeping.

Required : One pound of flour. Half a pound of moist sugar. Half a pound of currants or sultanas. Quarter of a pound of butter or good dripping. Half a pint of milk. Two eggs. A pinch of salt. One teaspoonful of carbonate of soda.

Put the butter and sugar in a basin and beat them to a cream; add the eggs one by one, beating each well in. Stalk and clean the fruit. Sieve together the flour, carbonate of soda, and salt; stir them lightly into the mixture; lastly add the fruit and milk. Mix all well together, pour the mixture into a tin lined with buttered paper, and bake it in a moderate oven for about one and a half hours, or until a skewer stuck into it comes out quite clean without any of the mixture sticking to it. Take the cake out of the tin, and leave it on a sieve until it is cold. Cost, Is.