The Boston cooking-school cook book

is of very coarse texture; if put in too hot an oven, it browns on top before sufficiently risen, and in its attempt to rise breaks through the crust, thus making an unsightly loaf. Cake will also crack on top if too much flour has been used. The oven should be kept at as nearly uniform temperature as possible. Small and layer cakes require a hotter oven than loaf cakes. =To Remove Cake From Pans.= Remove cake from pans as soon as it comes from the oven, by inverting pan on a wire cake cooler, or on a board covered with a piece of old linen. If cake is inclined to stick, do not hurry it from pan, but loosen with knife around edges, and rest pan on its four sides successively; thus by its own weight cake may be helped out. =To Frost Cake.= Where cooked frostings are used, it makes but little difference whether they are spread on hot or cold cake. Where uncooked frostings are used, it is best to have the cake slightly warm, with the exception of Confectioners’ Frosting, where boiling water is employed. Hot Water Sponge Cake Yolks 2 eggs 1 cup sugar ⅜ cup hot water or milk ¼ teaspoon lemon extract Whites two eggs 1 cup flour 1½ teaspoons baking powder ¼ teaspoon salt Beat yolks of eggs until thick and lemon-colored, add one-half the sugar gradually, and continue beating; then add water, remaining sugar, lemon extract, whites of eggs beaten until stiff, and flour mixed and sifted with baking powder and salt. Bake twenty-five minutes in a moderate oven in a buttered and floured shallow pan. Cheap Sponge Cake Yolks 3 eggs 1 cup sugar 1 tablespoon hot water 1 cup flour 1½ teaspoons baking powder ¼ teaspoon salt Whites 3 eggs 2 teaspoons vinegar Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and continue beating; then add water, flour mixed and sifted with baking powder and salt, whites of eggs beaten until stiff, and vinegar. Bake thirty-five minutes in a moderate oven, in a buttered and floured