Allied Cookery: British, French, Italian, Belgian, Russian

teaspoon baking-powder, 1 egg, and some sweet milk. Make the ingredients into a nice soft dough with the milk, cut into rounds about 1/2 an inch thick, and bake for 10 minutes in a quick oven; split open with your fingers, butter, and eat hot. TEA PANCAKES (Scotch) Two eggs, 1 lump of butter, 1/2 teacup sugar, 1 heaping teaspoon carbonate of soda, 1 lb. of flour, salt, 1 heaping teaspoon cream of tartar, 1 pint milk (or milk and water). Rub together the dry ingredients. Beat up eggs and mix well with the milk, beating both together also. Then dredge in gradually with the hand the dry ingredients, stirring all the time. Heat griddle well, rub over till quite greasy with a piece of bacon fat. Drop the mixture on griddle in spoonfuls from a tablespoon. A minute or two will brown them. Then turn over and cook other side. CANADIAN WAR CAKE Two cups brown sugar, 2 cups hot water, 2 tablespoons lard, 1 lb. raisins, cut once, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cloves. Boil these ingredients 5 minutes after they begin to bubble. When cold add 1 teaspoon soda dissolved in 1 teaspoon hot water, and 3 cups of flour. Bake in 2 loaves, 45 minutes in a slow oven. SERBIAN CAKE Mix together the yolks of 8 eggs, 1 cup of sugar, 7 tablespoons of pounded hazelnuts, 1 cup flour. Add the beaten whites of the eggs. Cook this in shallow pans and put between the layers and on the top a cream made as follows: Boil 10 minutes 1/4 lb. pounded nuts with 1 cup of milk. Put aside to cool. Cream 1/4 lb. butter, add 2 tablespoons of rum and 1 teaspoon vanilla. Mix this with the boiled milk and nuts. Add fine sugar until stiff enough to put between the layers of cake and then add more sugar to make it stiff enough for the top. Sprinkle the top and sides of the cake with chopped nuts. RAVIOLI DOLCE Take 1/2 pound of flour, 1 tablespoon of butter, and 2