Notes On Cake Making

Have the bowl warm, the butter soft, sugar fine; use a wooden spoon for beating; never mix cake in tin; have pans perfectly clean; do not grease the pans; paper the bottom of the pan. and, for butter cakes, butter lightly the upper side of the paper. When baked slip a knife around the edges of the cake to loosen it; let stand in the pan until you can handle the pan without a holder; let butterless cake stand in the pan until cold; when a cake is nearly baked it will shrink from the sides of the pan.

Angel Cake

Eleven eggs, One cupful of flour. One and one-half cupfuls of gran-ulated sugar,

One teaspoonful of cream tartar, One teaspoonful of almond or vanilla extract.

Sift the flour and cream tartar five times; sift the sugar twice; beat the whites of the eggs to a stiff froth; add the sugar gradually; fold in the flour; add the extract; paper the bottom of an ungreased pan, one with a tube in the center is best; bake from forty-five minutes to one hour in cool oven; when baked invert the pan and let stand until cold.

Sunshine Cake

Make the same as angel cake, adding the yolks of five eggs, beaten light.

Sponge Cake

Five eggs,

One cupful of sugar,

One cupful of flour,

Juice and rind of half a lemon.

Separate the eggs; beat the yolks until creamy; add halt of the sugar and beat; add the grated rind of the lemon; whip the whites; add the lemon juice, the remainder of the sugar, then the beaten yolks of the eggs, and lastly fold in the flour; bake in an ungreased pan one hour; when done invert the pan and let stand until cold.

Delicate Cake

Three-fourths cupful of butter, One and one-half cupfuls of sugar, Two-thirds cupful of cold water, One teaspoonful of lemon juice or one-fourth teaspoonful of cream tartar.

Two-thirds cupful of egg white, Three cupfuls of flour and three slightly rounding teaspoonfuls of baking powder, One teaspoonful of almond and mace extract (one-fourth mace).

Cream the butter; add the sugar gradually and cream together; add the eggs unbeaten, one-half at a time, and beat together until light; add lemon juice; sift the flour before measuring; add water and flour alternately; mix the baking-powder with the last half cupful of the flour and sift into the cake; beat thoroughly, and add the flavoring; beat the cake for five minutes after everything is added; bake in a moderate oven - one loaf, fifty minutes.

Lemon Queens

One-halt cupful of butter, One cupful of sugar, Rind of half a lemon, One tablespoonful of lemon juice,

Four eggs, One-fourth teaspoonful of salt, One-fourth teaspoonful of soda, One and one-fourth cupfuls of flour.

Cream the butter; add the sugar gradually and cream together; add the rind and juice of the lemon; add eggs, unbeaten, one at a time, and beat until smooth and light; mix the soda and salt with the flour and sift into the batter; bake in muffin pans thirty minutes in a moderate oven.

Plain Loaf Cake

Two-thirds of a cupful of butter, One and one-third cupfuls of sugar, Three and one-fourth cupfuls of flour. Four eggs,

Three teaspoonfuls of baking powder, One cupful of milk. One teaspoonful of orange and vanilla extract (half and half).

Cream the butter; add the sugar gradually and cream together; add the eggs, unbeaten, two at a time, and beat until perfectly smooth; add the milk and flour alternately, mixing the baking-powder with the last half cupful of the flour and sift into the cake; add the flavoring; bake in a moderate oven from forty to forty-five minutes.

Spice Cake

Two cupfuls of brown sugar. Two cupfuls of flour, One-half cupful of butter, Four eggs.

One-half cupful of sour mill;. One level teaspoonful of soda. One teaspoonful each of nutmeg, cinnamon and cloves.

Cream the butter; add the sugar gradually and cream together; add the yolks of four and the whites of two eggs; add the milk and flour alternately, mixing the spices and baking-powder with the last half cupful of the flour; bake from thirty to forty-five minutes; ice with boiled icing.

Cocoanut Cake

One-third cupful of butter. One cupful of sugar, One-half cupful of milk. Two eggs,

One and one-half cupfuls of flour, One and one-half teaspoonfuls of baking powder.

Cream the butter; add the sugar gradually and cream together; add the eggs, unbeaten, and beat thoroughly; sift the flour and baking-powder together; add the milk and flour alternately; bake in layers fifteen minutes in moderate oven.

Pound Cake

One cupful of butter, Five eggs,

One teaspoonful of baking powder,

One cupful of sugar, Two cupfuls of pastry flour. One teaspoonful of extract - vanilla, lemon and a few drops of mace.

Cream the butter and gradually add the sugar and cream together; add the eggs, unbeaten, one at a time, beating at least three minutes between each egg; add the flour sifted, mixing the baking-powder with the last half cupful of the flour; lastly add the extracts, beating the cake thoroughly; bake in a loaf in a moderate oven fifty minutes; if baked in a sheet it may be cut in fancy shapes and iced with confectioners' icing.

A white fruit cake is made by adding one cupful of stoned raisins or currants, or one quarter of a pound of citron to the batter.