To have perfect success, the cook must use judgment and care. First prepare your pans; cover bottom of pan with paper, grease well (for which lard is better than butter), then sprinkle with flour; turn the pan over, and the flour that is left will keep the cake smooth and make it come out nicely. For layer cake do the same, but do not use the paper. For mixing, earthen or granite ware is much better than tin. In regard to mixing cake, cooks differ.

Some cream butter and sugar, add eggs, milk, flavoring, then flour with the baking powder. Some think that the better way is to always separate the whites from yolks, breaking yolks into mixing dish and whites into a shallow plate. Beat whites stiff and mix with the beaten yolks; add the sugar, sifted, the butter, soft but not oily, the milk, the flour with the baking powder, and lastly the flavoring. It is usually advisable to follow directions as given for the particular cake desired.

Never stir cake. Beat it thoroughly, bringing the batter up from the bottom of the dish at every stroke. Always sift the baking powder with the flour. Fine cane sugar, sifted, is the best. If fewer eggs are used than directed, use a little more baking powder. Eggs beat lighter when cold and fresh. A small pinch of salt added helps to cool and freshen them. Some cake-makers prefer to use cold water instead of sweet milk.

Always test your dough. Place a spoonful in a small patty pan and bake. If it raises higher in the center, it has plenty of flour. If it is level, it needs a little more flour. If it goes to a decided peak, it has too much flour and a very little milk should be added. A funnel pan is preferable for all fine loaf cakes. They are less liable to fall. Layer cakes require a hot oven; loaf cakes a moderate one, allowing heat to increase. Cakes containing molasses should have a very slow oven, as they burn easily.

All except layer cakes should be covered with a paper cap, while baking. Take a square of brown paper large enough to cover well the cake pan. Cut off the corners and lay a plait on four sides, fastening each with a pin so as to fit nicely over the pan. This will throw it up in the center so that the cover will not touch the cake. Save the cap as it can be used several times.

Be careful not to remove cake from the oven before done. Test with a clean broom-splint or knitting needle, and if the dough does not adhere it is done. When removed, set the cake while in the pan, on an inverted sieve to cool evenly. It should remain in the pan at least fifteen minutes after leaving the oven.

To prepare currant and raisins: Wash currants in warm water, rubbing well and changing water until clear; dry in a sieve; spread on a cloth and rub; pick out poor ones. Put others into a warm oven to dry thoroughly before using.

Raisins for cake should never be washed. The moisture would tend to make cake heavy. Dredge them with flour and add just before putting into the oven; otherwise they will sink to the bottom if the cake is allowed to stand.

Fruit cakes keep well in waxed paper; better and longer if wrapped in tin foil. Cut citron and orange peel fine; never chop.