The royal baker and pastry cook : $b A manual of practical cookery

thereby obtain uniformly good results and do a large amount of work at a minimum expense. The quantity called for by the receipt should be thoroughly mixed with the flour before the latter is sifted. The Royal Baking Powder has worked a revolution in cake-making. It is now no trouble to make at home the finest cakes in almost endless variety, which shall rival the productions of the confectioner. If you follow these directions there will be no spoiled or heavy cakes, no wasted materials through failures in mixing or baking. To Mix Cakes Containing Butter Cream the butter, beating till light. Gradually add the sugar, beating till light and creamy. Add the yolks of eggs beaten till light, then the flavoring. Beat in alternately the liquid and flour, the latter mixed with salt and baking powder. Lastly, add the beaten whites, and fruit, if used. To Mix Cakes Containing No Butter Beat the egg yolks until very light and thick. Add the sugar gradually, beating till very light and spongy. Add the flavoring and liquid, if used. Have the whites of eggs whipped to a stiff froth. Add them alternately with the sifted flour (mixed with baking powder), and cut both in very lightly and quickly. To Bake Cakes Thin cakes need a hotter oven than loaf cakes. Cakes without butter (sponge cakes) should have a more moderate, longer baking than cakes of same size containing butter. The process of baking may be divided into four periods or quarters of time: in first quarter the cake begins to rise; in second quarter it is still rising and begins to color; in third quarter it browns all over; in last quarter it shrinks from sides of pan. To test, insert a clean broom-straw into the middle of the cake; if it comes out clean, the cake is done. Hold the pan to the ear; it should scarcely “sing.” Line loaf-cake pans with buttered paper; fruit cakes need several thicknesses of the same. Do not use sour milk, buttermilk, or any of the so-called prepared or self-raising flours. Weights and Measures