and most have a cup at tea time in the afternoon which is a very English tradition. Here are a few recipes for cakes and biscuits that compliment tea.

*** POUND CAKE 4 cups flour 1 lb. butter 21 cups sugar 2 tablespoons gin 2 tablespoons lemon juice 12 eggs separated 1 teaspoon salt IN order for this cake to be a success the butter must be very soft. In a large bowl cream butter and flour. Set aside. In another bowl beat egg yolks and sugar together. Set aside. Beat eggs whites until they stand in peaks. Add egg whites to egg yolks and sugar mixture. Stir well.

To this mixture add gin, lemon juice and salt. Combine this mixture with the butter and flour mixture. Mix well. Pour the mixture into 2 well greased loaf pans. Use shortening to grease pans. Bake at 350 degrees F for about 1 hour.

Once baked remove cakes from pans promptly and cool on wire racks.

*** ORANGE AND DATE CAKE 1 cup butter or margarine 1 cup granulated sugar 1 egg, well beaten grated rind of 1 orange 1 cup chopped walnuts 1 cup chopped dates 2 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup sour milk 1 teaspoon baking soda 1 tablespoon lukewarm water juice of 1 orange 1 cup granulated sugar CREAM butter or margarine. Gradually blend in 1 cup sugar, creaming until light and fluffy. Add well-beaten egg and orange rind, stirring into mixture.

Mix together chopped walnuts and dates. Raisins may be used in place of the dates if desired. Sift then measure flour.

Put a little of the flour into the fruit and toss with a fork. To remaining flour, add baking powder and salt and sift together again. Add dry ingredients alternately with sour milk to butter mixture. Dissolve soda in lukewarm water and add to batter. Fold in prepared fruit and nuts. Dissolve soda in lukewarm water and add to batter. Fold in prepared fruit and nuts.

Note: To sour 1 cup of sweet milk, add 1 tablespoon vinegar.

Loaf: Bake in buttered loaf tin at 350 degrees for one hour. When it comes from the oven, spoon over the loaf a half cup of sugar dissolved in warmed juice of one orange.

Cake: Bake in buttered 12 x 8 cake tin at 350 degrees for half an hour.

Instead of orange topping, cool the cake and then ice with this delicious frosting: *** ORANGE BUTTER ICING 4 tablespoons soft butter 1 egg yolk pinch of salt 2 cups icing sugar 1 teaspoon lemon juice 1 tablespoon orange juice grated rind of 2 oranges CREAM butter, beat in egg yolk and salt. Beat in icing sugar alternately with fruit juices. Add orange rind. Spread on cold cake.

*** SCOTCH SHORTBREAD 2 cups flour 1 cup fine granulated sugar 1 cup butter SIFT flour and sugar together into a mixing bowl. Add butter and allow it to soften at room temperature. Then mix all together with your hands. Turn out on floured board to knead, until dough begins to crack.

Cut dough in half. Pat out with hands to form two circles 6 inches in diameter. Place on ungreased cookie sheet. Flute the edges and prick all over the tops with a fork. Bake at 275 degrees about 40 minutes, or until slightly golden at the edge.

Note: This dough can also be rolled out about 1 inch thick and cut with a cookie cutter. Bake for a shorter length of time about 30 minutes.

*** SCONES 2 cups flour 1 cup sugar 3 tsp. baking powder 1 tsp salt 1 cup butter or shortening 1 cup currants 1 cup milk 2 eggs POUR flour into dry measuring cup. Level off and pour into mixing bowl. Add sugar, baking powder and salt; stir well to blend. Cut in butter with pastry blender until mixture resembles coarse meal. Stir in currants.

Add milk, 1 whole eggs plus 1 egg yolk, (reserve 1 egg white). Stir with fork until all ingredients are moistured. Turn out dough onto lightly floured surface. Round up and knead gently about 20 times. Roll dough with floured rolling pin into a circle 1 '' thick.

Brush with beaten egg white and sprinkle with sugar. Cut into 12 pie-shaped wedges and place on ungreased baking sheet. Bake at 425 degrees for 12-15 mins. Serve hot with butter.