Success will be complete."


In making cake, the ingredients used should be of the best
quality--the flour super-fine, and always sifted; the butter fresh and
sweet, and not too much salted. Coffee A, or granulated sugar is best
for all cakes. Much care should be taken in breaking and separating
the eggs, and equal care taken as regards their freshness. One
imperfect egg would spoil the entire lot. Break each egg separately
in a teacup; then into the vessels in which they are to be beaten.
Never use an egg when the white is the least discolored. Before
beating the whites, remove every particle of yolk. If any is allowed
to remain, it will prevent them becoming as stiff and dry as required.
Deep earthen bowls are best for mixing cake, and should be kept
exclusively for that purpose. After using, wash well, dry perfectly,
and keep in a dry place. A wooden spoon or paddle is best for beating
batter. Before commencing to make your cake, see that all the
ingredients required are at hand. By so doing, the work may be done
in much less time.

The lightness of a cake depends not only upon the making, but the
baking, also. It is highly important to exercise judgment respecting
the heat of the oven, which must be regulated according to the cake
you bake, and the stove you use. Solid cake requires sufficient heat
to cause it to rise, and brown nicely without scorching. If it should
brown too fast, cover with thick brown paper. All light cakes require
quick heat, and are not good if baked in a cool oven. Those having
molasses as an ingredient scorch more quickly, consequently should be
baked in a moderate oven. Every cook should use her own judgment, and
by frequent baking she will, in a very short time, be able to tell by