In the manufacture of cakes it is of very great importance that the materials be of a good quality. It is better to make a plain cake of good materials than a richer one of those of an inferior quality.

Eggs should be beaten in a broad pan until they are thick, the yelks when whisked alone will be as thick as batter. The whites when beaten by themselves, should be dry and frothy, and appear full of small white grains. For most cakes the fine white pulverized sugar is best.

The flour should always be sifted, as it renders the cakes lighter.

Never warm butter in the pan it is to be beaten in, as it will be likely to make your cake heavy. If the weather is cold let the butter stand in the Warm kitchen some time and it will be soft enough, the action of beating the butter and sugar, and the friction produced, softens the butter sufficiently.

Never beat cakes with your hand, the warmth of the hand will make them streaked. Always use a wooden ladle for butter and sugar, or batter, and rods or switches for eggs.

372. Almond Cake

Ten eggs,

One pound of sugar, Half a pound of flour,

One wine-glass of rose-water, One ounce of bitter almonds.

Beat the eggs, the yelks and whites separate, when the yelks are very light add the sugar and the almonds, which must have been blanched and pounded with the rose-water. Beat the whole well. Whisk the whites to a dry froth, and stir in one-half the white with one-half the flour till it is thoroughly mixed, then add the other half of the white and flour.

Do not beat it after the white is in, as that will make it tough and heavy.

388. Soda Biscuit

Six ounces of butter, Six ounces of sugar,

One tea spoonful of the carbonate of soda,

One pint of milk,

Flour enough to form a dough.

Melt the butter in the milk and dissolve the soda in it. Stir in the sugar, and add flour enough to form a stiff dough.

Knead it well, roll it out thin, then knead it up again until it is smooth and light. Roll it out in sheets about a quarter of an inch thick, cut it into cakes, and bake them in a rather hot oven.

389. Kisses, Or Cream Cake

The whites of three eggs,

One drop of essence of lemon,

As much powdered sugar as will thicken the eggs-Whisk the whites to a dry froth, then add the powdered sugar, a tea spoonful at a time, till the egg is as thick as very thick batter.

Wet a sheet of white paper, place it on a tin, and drop the egg and sugar on it in lumps about the shape and size of a walnut.

Set them in a cool oven, and as soon as the surface is hardened take them out; with a broad bladed knife, take them off the paper, place the flat parts of two together, put them on a sieve in a very cool oven to dry.

390. Sugar Cake

Half a pound of butter, Half a pound of sugar, One pound of flour, Three eggs,

Milk enough to form a dough.

Beat the butter and sugar together. Whisk the eggs light and add them, then stir in the milk and flour alternately, so as to form a dough.

Roll it out, cut it in cakes, and bake them in a moderate oven.