"Only Tyndall can explain The links between the cake and brain; Get your husband what he likes And save a hundred household strikes! Give him all he wants to eat, Make his disposition sweet."

Baking Cake

How hot should the oven be for cake, and how can one tell when a cake is ready to be taken out? asks Mrs. E. D. There is probably no other place in cooking where so much depends on the baking as in making cake. The fire must be sufficient to last through the entire baking, and yet it should not be as hot as for baking bread. If the oven seems too hot, leave the door open for a few minutes before putting in the cake. Then carefully watch it, and if necessary, put the asbestos baking sheets below and above to protect it from too great heat. Thin cakes require a hotter oven than those baked in loaves, and if the oven be not hot enough at first, or be cooled constantly during the baking, the cake is apt to be heavy.

Thin cakes should bake from fifteen to twenty minutes; thicker ones from thirty to forty, and whichever kind you are baking, divide the required time into quarters. During the first quarter the cake should continue to rise, during the second it should begin to brown a little, during the third it should brown evently, and in the last, shrink from the pan. If the cake browns before rising the oven is too hot. If the cake rises in the center and cracks open it is too stiff with flour. In telling whether it is done or not, press it with your finger lightly. If it comes back it is apt to be done; if the depression stays in, the cake is not entirely done; or take it from the oven and listen to it: a pronounced ticking or wet sound means that the cake is not yet baked. - Good Housekeeping.

Altitude Cake

One cup granulated sugar, one-half cup butter, one cup milk, two cups flour, two teaspoons baking powder, one, two or three eggs, saving whites of one or two for frosting. One whole egg will make a good cake. Two yolks and white of one a better cake. Yolks of three and whites of one or two the best cake. Cream butter and sugar, add egg yolks and cream more, add baking powder to flour and alternately mix milk and flour with creamed mixture. Beat thoroughly, adding last, the well beaten whites. As a layer cake, any sort of filling may be used. An excellent marble cake may be made by coloring half the batter with melted chocolate and dropping alternate spoonfuls of white and brown batter in loaf pan. Cover top with chocolate icing and nut meats or cocoanut sprinkled on. Spices and raisins may be added and an excellent cake is made by adding one cup English currants. - Mrs. C. F. Philbrook, Bisbee, Ariz.

High Altitude Cake

One and one-half cups flour, one cup sugar, two level teaspoons baking powder, one-fourth teaspoonful salt. Put all together in sifter and sift, then add two tablespoonfuls melted butter; break in cup two eggs and fill up with water, add to the rest and beat well. Bake either in layers or loaf.

Note

When melted butter is used, the butter should be melted before measuring. - Mrs. Finney, Williams, Ariz.