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Cake (IF one has mastered the art)

IF one has mastered the art of measuring, mixing, and baking cake, there are only four cakes you have to know: sponge, butter, fruit, and raised cake.

Every other cake among a hundred recipes belongs to one of these classes; there is only a slight variation in its being richer or plainer, differently flavored, or differently named. When children are taught cake making in a cooking school, the teacher tabulates for them on a blackboard quantities and directions, something after the fashion illustrated here:

NAME OF CAKE One of the most important things to learn about cake making is to have all the utensils and ingredients on hand before you begin work. The cake process will not wait, if you have to search for things. A half-beaten batter will fall flat before you are ready to attend to it again. Make up the fire so the oven will carry you through the baking process for at least an hour. Have the flour sifted, pans greased and floured, the eggs separated, and everything ready to work with. Let us think of the utensils which to-day an up-to-date cook- SODA OR BUT SUGAR. EGGS. MILK. FLOUR. BAKING POWDER TER.

FLAVOR Mo- LASSES.

ING.

FRUIT.

Loaf or Layer Buttercup-2 cup- Cake....... ful. fuls.

Sponge Cake ..... 4 1 cup- 4 ful. 1 cup- 3½ cup- 5 teaspoon- 1 teaspoonfuls. fuls baking ful vanilla. powder. ...... 1 cupful. ......... 1 tablespoonful lemon juice 30000....000 Dark Fruit cup- cup- 2 Cake. ful. ful. brown sugar. cup-2 cup-teaspoon-1 teaspoon-cup-cupful ful. fuls ful soda ful cinnamon; teaspoonful all-spice; teaspoonful mace; 1 teaspoonful cloves; teaspoonful lemon extract. ful raisins; cupful currants: cupful citron. it seems such an excellent method, that I printed for my own kitchen a large card holding our favorite recipes, and it has saved maids, as well as myself, much time in looking up recipes. I left some space at the bottom, and occasionally add to it new and good ones. ing school demands for cake making.

There is a bowl for beating the batter. I prefer the white enamel bowl to one made of earthenware, partly because it is light enough to handle easily, then it is unbreakable, and it can be kept beautifully clean. This bowl must be deep and narrow enough : 100% a MRS. CURTIS'S COOKBOOK at the bottom to allow the spoon to turn over the ingredients and do its work thoroughly. The ideal cakemixing spoon is a wooden one with a slitted bowl, just long enough for the top of the handle to reach your elbow. The old-fashioned spoon coltects butter and sugar in a lump, while slitted spoon constantly drives the creamed mass through it, and that, of course, makes it lighter.