CAKES.
Thin cakes require a hotter oven than those baked in thick loaves. Cakes with molasses in them burn more quickly than others. Thin cakes should bake from fifteen to twenty minutes, thicker cakes from thirty to forty minutes, and very thick loaves about one hour. If only the yolks of the eggs are used the cake is richer, if only the whites it is lighter. Have all ingredients ready, then see that fire and oven are right, and mix carefully. The secret of fine grained cake is in the mixing. First always cream the butter by beating, then add sugar slowly, creaming carefully, then add the well beaten yolks of eggs. Sift the flour and baking powder together three times, at least, then add alternately in small quantities the flour and milk, and last of all the stiffly beaten whites of eggs, working them in as lightly as possible.