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Cake, Plain, for Children

INGREDIENTS.-1 quartern of dough, lb. of moist sugar, 1/4 lb. of butter or good beef dripping, 1/4 pint of warm milk, 1/24 grated nutmeg or oz. of caraway seeds. AVERAGE COST, 1s.

If you are not in the habit of making bread at home, procure the dough from the baker's, and as soon as it comes in put it into a basin near the fire; cover the basin with a thick cloth, and let the dough remain a little while to rise.

In the meantime, beat the butter to a cream, and make the milk warm; and when the dough has risen, mix with it thoroughly all the above ingredients, and knead the cake well for a few minutes. Butter some cake SEED CAKE. tins, half fill them, and stand them in a warm place, to allow the dough to rise again. When the tins are three-parts full, CAKES, RECIPES FOR. picked, dried in a cloth, and then carefully examined, that no pieces of grit or stone may be left amongst them. They should then be laid on a dish before the fire, to become thoroughly dry; as, if added damp to the other ingredients, cakes will be liable to be heavy.

Good Butter should always be used in the manufacture of cakes; and if required beaten to a cream, it saves much time and labour to warm, but not melt, it before beating.

The heat of the oven is of great importance, especially for large cakes. If the heat be not tolerably fierce, the batter will not rise. If the oven is too quick, and there is any danger of the cake burning or catching, put a sheet of clean white paper over the top.

To know when a cake is sufficiently baked, plunge a clean knife into into the middle of it; draw it quickly out, and if it looks in the least sticky put the cake back, and close the oven door until the cake is done.

Cakes should be kept in closed tin canisters or jars, and in a dry place.

Those made with yeast do not keep so long as those made without it.