SIR - It is said that there is nothing more dead than yesterday's newspaper.

This is not always so, for I refer to the Past Times column (T&A, January 5).

I was interested in the various recipes printed there for Jordan Cake, which I cut out to keep. This item seemed to be linked in some way to recent correspondence re "Moggy", both being good old-fashioned cakes from the days when we made our own.

Some recipes for Moggy were offered, together with some attempts to explain its slightly comical name.

I write now with a question about Jordan Cake - why is it so called?

But quite apart from that I have this very morning made, for the first time, such a cake following Mary Robertshaw's recipe except that, for personal preference, I used the creaming method rather than rubbing in.

Also, in addition, I supply this information: I baked my cake in an 8in square cake tin, on gas 3 (325-350F, 170-180C) for 1hr 20min. It has turned out beautifully. Cake, anyone?

Vera Ward, Ashbourne Oval, Bradford