Artox Seed Cake.

Beat 10 ozs. of fresh butter to a cream, add 6 ozs. sugar and beat into
the butter. Separate yokes and whites of 4 eggs and beat each mass
separately. Then mix well with the butter and sugar, adding the yokes first
and the whites last. Add 1 teaspoonful carraway seeds and 10 ozs. Artox
wholemeal. Mix thoroughly, put into butter papered tins and bake in a quick
oven.


Artox Shortbread.

One and a quarter pounds Artox wholemeal, 10 ozs. butter, 4 ozs. sugar, 1
egg, 1/4 oz. baking powder. Rub the Artox wholemeal, sugar, and butter
together, add the baking powder, and make into a stiff paste with the egg.
Mould it into cakes, crimp the edges, and bake in a moderate oven.


French Layer Cake.

1/4 lb. butter or fine nut butter. Four eggs, 1/2 lb. flour, 6 ozs. fine
sugar, 1/2 teaspoonful baking powder, 1/2 teaspoonful essence vanilla, 4
ozs. grated chocolate, 2 ozs. icing sugar.

Butter 3 sandwich tins. Dissolve 1 oz. chocolate in pan, with 1
tablespoonful milk, over the fire. Beat butter and sugar to a cream. Beat
up eggs very light, laying aside one white for icing, and add. Sift flour
and baking powder, and mix in, then flavouring. Put a third in one tin,
another in pan with chocolate, and put a few drops carmine in that left in