1. Pastry flour makes the tenderest cake, but bread flour gives satisfactory results. If you substitute bread flour for pastry flour in a recipe calling for the latter, use but seven-eighths of the measure given.

2. If you cannot get fine sugar, sift what you have. Sponge cake is better for having both flour and sugar sifted separately several times.

3. See that the fire is so arranged that the oven will be ready when the cake is mixed.

4. If very little butter is used, melt it and add it to the sugar, or to the sugar and eggs. In cold weather warm the bowl slightly with hot water before creaming butter. A teaspoonful or two of milk may be added to the butter and sugar, if they are very slow to cream.

5. Cake containing molasses burns easily. Bake such cake and any thick loaves requiring long baking in tins lined with greased paper.

6. If cake browns within fifteen minutes after it is put into the oven, the heat is too great. Reduce it, or make a tent of brown paper over the pan, shaped like this Points To Be Remembered In Cake Making 55 A pan of water put into the oven will reduce heat.

Quick Frosting (Boston School Kitchen Text-Book)

Powdered sugar, 1 c. Boiling water, 1 tb.

Lemon juice, 1 tb.

Mix these ingredients, and add more boiling water, a few drops at a time, till the sugar settles when you cease stirring. Spread on cake while the latter is hot.

Soft Frosting

Granulated sugar, 1/2 c. White of 1 egg.

Water, 1/4 c. Lemon juice, 1 1/2 t.

Lemon extract, 1/2 t.

Stir the sugar and water in a saucepan till the syrup boils, then boil it without stirring till it threads. (P. 271.) A little before it reaches this point, beat the white-of-egg stiff. When the syrup threads, turn it into the egg in a fine stream, beating till smooth, but not thick enough to drop. Flavor, and pour over cake, spreading with a knife. If beaten too long, thin with a few drops of lemon juice or boiling water, and wet the knife in cold water.

Chocolate Icing Or Filling

Granulated sugar, 1 c. Unsweetened chocolate, 2 oz.

Water, 2 tb.

Scrape the chocolate fine, mix it with the sugar and water, and simmer about twenty minutes, or till thick enough to spread. Spread while hot on the cake.

Lemon Sauce

Sugar (brown or white), 1/2 c. Boiling water, 1 c.

Butter, 2 tb. Lemon juice, 1 tb.

Cornstarch, 1 tb.

Mix the sugar and cornstarch, stir into them the boiling water, and boil five minutes. Take from the fire, and add butter and lemon juice.

Variations

1. Boil the thinly shaved rind of half a lemon in the water, straining it out before adding the water to the sugar and cornstarch. 2. Add one well-beaten egg after taking the sauce from the fire.

A fruit sauce may be made by thickening the syrup from canned fruit with cornstarch. If no more sugar is required, how will you keep the cornstarch from lumping ?

Hard Sauce

Butter, 1/4 c. Powdered sugar, 1 c.

White of 1 egg. Vanilla extract, 1 t.

Grated nutmeg, 1/8 t., or 1/8 of a nutmeg.

Cream butter and sugar, add the white-of-egg unbeaten and the vanilla, and beat together thoroughly. Heap roughly in a small glass dish, grate nutmeg over the top, and keep cool until served.