GENERAL DIRECTIONS.
Flour—Should always be sifted just before you wish to use it.
Cream of Tartar, or Baking Powder—Should be thoroughly mixed with the flour.
Soda—Should always be dissolved in the milk.
Butter and Sugar for Cake—Should always be beaten to a cream.
Eggs—Beat the yolks until you can take up a spoon full; whip the whites to a stiff froth and stir them into the cake with the flour the last thing before putting the flour into the tins.
To Boil a Pudding in a Bag—Dip the bag (which should be made of thick cotton or linen) in hot water, and rub the inside with flour before putting in the pudding; when done, dip the bag in cold water and the pudding will turn out easily. Always put a plate on the bottom of the kettle to keep the pudding from burning.
To Steam a Pudding—Put it into a tin pan or earthen dish, tie a cloth over the top and set it into a steamer, cover the steamer closely; allow a little longer time than you do for boiling.
Mrs. W. N. Sage.