- Do not have your oven too hot when you put your cake in.

- Keep the fire low until the cake raises, then increase the heat and bake.

- If the cake comes up high in the center, it is because the oven was too hot at first.

- It does not hurt to stir the batter both ways.

- If a cake is coarse grained it is usually caused by the lack of creaming butter and sugar sufficiently. This is very important.

- When the butter is hard, if you warm part of the sugar before adding to the butter, it will be much easier creamed. Add your sugar slowly, do not put it all in at once. When it creams too slowly a tablespoon of warm water helps it very much.

- In making a loaf cake it is better to put the whites of eggs in before the flour; in a layer cake, after.

- Any cake with shortening in it can be beaten after the flour and baking powder are added.

- In a sponge cake, after the flour is in, the less you stir it, the better.

- Many fail in making angel cake because they are not careful enough when the flour is added. It should be folded in. Stirring or beating after it is added breaks the air bubbles; thins the batter and makes the cake tough and heavy. The flour should be sifted 5 times before measuring. Use pastry flour.

- When beating the whites of eggs with a fork, much better results will be obtained if an oval dish is used instead of a round one.

Weights And Measures For Baking

WEIGHTS AND MEASURES.

1 saltspoons

equal

1 teaspoon

3 teaspoons

"

1 tablespoon

4 teaspoons dry material

""

1/4 cup

1 level tablespoon

"

1/2 ounce

2 gills

"

1 cup

2 cups

"

1 pint

4 cups flour

"

1 quart or 1 pound

2 cups solid butter

"

1 pound

2 cups granulated sugar

"

1 pound

2 1/2 cups powdered sugar

"

1 pound

10 average sized eggs

"

1 pound

Butter the size of an egg means 2 tablespoons or 2 ounces.

A tablespoon of melted butter is measured after melting.

A tablespoon of butter, melted, is measured before melting.