CAKES
Hints for making cakes. The flour should always be very dry and well sifted. White sugar is purer and sweeter for cakes and pastries than the brown sugar. If the butter is very hard soften but do not melt it when soda is used dissolve it before adding to the ground mixture. Fruit should be thoroughly dry if added to the other ingredients damp, cakes will be liable to be heavy. Dust your fruit with a little of the flour to be used for the cake and stir into the other ingredients just before putting in the rest of the flour. The ingredients should be well beaten before mixing in the flour except in a few plain cakes that are beaten all together. All cakes bake nicer if the pan used is lined with buttered paper.