Cake, Genoa.—Work 1lb. of butter to a cream with 1lb. of caster sugar; then work in lightly, but thoroughly, 1lb. and 2oz. of eggs (weigh these, as this ensures greater certainty as to the proportions), mixing in one or two at a time, for if you add too many at a time they would very probably go thin suddenly and curdle as you beat them up. When the eggs, butter, and sugar are thoroughly mixed, work in gradually 1lb. 2oz. of flour, 1½lb. currants, ½lb. sultanas, and about 10oz. of shred lemon peel. Put the mixture into an ordinary round cake tin, and just before putting it into the oven strew 4oz. of shred almonds on the top. Bake in a slow oven. This will make about 6lb. of cake. Bakers often use long oblong tins for this cake when