1 cup (1/4 lb.) ground rice

2 cups (1/2 lb.) flour

1 cup (4 ozs.) whole wheat flour 4 teaspoons baking powder 1 tablespoon ginger 1 teaspoon mace

3/4 cup {\\ gills) honey or molasses 1/2 cup (1 gill) milk or cream 1 egg, beaten

1 cup (4 ozs.) ground almonds 1 cup {\ lb.) butter substitute 1 lemon

1/2 teaspoon salt

Into a bowl sift rice, flours, baking powder, and spices. Melt molasses, add milk and butter substitute, and when dissolved pour among flours; add grated lemon rind, egg, and salt. Pour into a greased and floured flat tin and bake in moderate oven forty-five minutes. Turn out and cool and cut into slices. If liked, the gingerbread may be frosted before it is cut.

It is not generally known that gingerbread has been used since the fourteenth century. It was made then, and sold in Paris - so Monteil affirms, in his "Historie des Francais." It was prepared with rye meal, made into a dough, and ginger and other spices, with honey, were kneaded into it. It was introduced into England by the Court of Henny IV. for their festivals, and soon brought into general use. Since then it has retained its popularity, and contributed much to the pleasures of young and old. A great change was made in its composition after a while, and particularly after it was introduced into this country.

Quick Coffee Cake. Page 209.

Assorted Cakes.

Afternoon- Tea Sandwiches.

Using Electric Chafing Dish.

Assorted Sandwiches.