Directions for Cookery, in its Various Branches

it may not spoil the others. Put them into a broad shallow pan, and beat them with rods or with a wire whisk, not merely till they froth, but long afterwards, till the froth subsides, and they become thick and smooth like boiled custard. White of egg by itself may be beaten with small rods, or with a three-pronged fork, or a broad knife. It is a very easy process, and should be continued till the liquid is all converted into a stiff froth so firm that it will not drop from the rods when held up. In damp weather it is sometimes difficult to get the froth stiff. The first thing to be done in making cake, is to weigh or measure all the ingredients. Next sift the flour, powder the sugar, pound or grind the spice, and prepare the fruit; afterwards mix and stir the butter and sugar, and lastly beat the eggs; as, if allowed to stand any time, they will fall and become heavy. When all the ingredients are mixed together, they should be stirred very hard at the last; and (unless there is yeast in the cake) the sooner it is put into the oven the better. While baking, no air should be admitted to it, except for a moment, now and then, when it is necessary to examine if it is baking properly, For baking; cakes, the best guide is practice and experience; so much depending on the state of the fire, that it is impossible to lay down any infallible rules. If you bake in a Dutch oven, let the lid be first heated by standing it up before the fire; and cover the inside of the bottom with sand or ashes, to temper the heat. For the same purpose, when you bake in a stove, place bricks under the pans. Sheets of iron without sides will be found very useful for baking small flat cakes. For cakes of this description, the fire should be brisk; if baked slowly, they will spread, lose their shape, and run into each other. For all cakes,