Home-Made Bread, Currant and Spice Bread, Tea-Cakes, Hot and Cold Scones, Whigs, Huffkins, Muffins, Pikelets

Many of the old recipes require ale yeast, but this has been translated into its equivalent in compressed yeast, or what used to be called German yeast, and those who live in ‘out of the way’ places of the Empire may be glad to know that ‘Royal Yeast Cakes’ (a Canadian product) can be sent anywhere, properly packed for tropical and semi-tropical climates, by the Army and Navy Stores, 105 Victoria Street, London, S.W.1. General equivalents of both compressed yeast and yeast cakes will be found. It must always be remembered when using yeast that the flour and milk and everything employed must be lukewarm but not on any account too warm; both cold and heat kill yeast.