In making cake, accuracy in proportioning the ingredients is indispensable. Success usually follows those who are attentive to each detail. The baking is usually the most difficult part. It is useless to attempt to make good, light cakes unless the eggs are perfectly fresh, and you have good, sweet butter and fine flour.

Hints To Be Remembered

Never beat the butter, sugar, or eggs in a tin basin. Use an earthen bowl and a wooden spoon.

Measure everything carefully before beginning.

Always beat the whites and yolks of eggs separately.

Powdered sugar makes a lighter cake than granulated.

Measure the flour after sifting, unless the recipe says otherwise.

Use judgment about the thickness of the batter, as flour differs in thickening qualities. When the cake rises in the centre, and cracks open, and remains that way, you may be sure you have used too much flour.

When a recipe calls for a teaspoonful of baking-powder, you can always use in its place one teaspoonful of cream of tartar, and a half-teaspoonful of soda. Sift the (480) cream of tartar in the flour; dissolve the soda in a table-spoonful of boiling water, and add it to the cake before the whites of the eggs.

Currants should be cleaned, warmed and dried, and then floured before using. Raisins should be seeded and floured.

Lard is best to grease the cake pans, as butter sticks and burn easily.

Have the oven ready to receive the cake as soon as it is mixed. The oven can wait for the cake, but the cake can never wait for the oven.

Cakes without butter require a quick oven; with butter, a moderate oven.

Cookies or small cakes require a moderately quick oven; molasses cakes, careful watching, in a moderately quick oven, as they scorch easily.

If your cake browns as soon as you put it in the oven, the oven is too hot; cool it as quickly as possible by lifting a lid, and cover the cake with a piece of paper. The cake will not be so nice, but it is the best you can do.

Never move a cake in the oven until the centre is thoroughly set.

Do not put anything in the oven while a cake is baking or it will surely fall.

When you look at the cake while baking, do it as quickly as possible, and shut the door carefully.

In the recipes the time required for baking is given as nearly as possible, but never take a cake out unless you are sure it is done. If you have doubts, run a broom-splint through the centre, and if no dough adheres, the cake is done. Or put your ear to the cake, if it ticks loudly, put it back, it is not done; if the ticking is very faint, it is done.

If the oven is at the proper temperature you can hold your bare hand in the hottest part, while you slowly count thirty (about twenty seconds).

It is always w to line the cake-pans with greased paper to prevent burning at the bottom, and it will also aid you in removing the cake.

When the cake is done, turn it out gently on a sieve or cloth, remove the paper, and allow it to cool. Never handle while hot.

Use cups of the same size to measure all the materials.

Never melt or warm the butter, but beat it to a cream. Add to all cakes a quarter-teaspoonful of salt.