Do not put it in the cake box until perfectly cold. Scald out the tin cake box each time before putting a fresh cake in it. Make sure it is air-tight. Keep in a cool place, but not in a damp cellar or a refrigerator.
TIME-TABLE FOR BAKING CAKES
Sponge cake, three-quarters of an hour.
Pound cake, one hour.
Fruit cake, three and four hours, depending upon size.
Cookies, from ten to fifteen minutes. Watch carefully.
Cup cakes, a full half hour.
Layer cakes, twenty minutes.
ONE EGG CAKE
Cream one-fourth cup of butter with one-half cup of sugar, add sugar gradually, and one egg, well-beaten. Mix and sift one and one-half cups of flour and two and one-half teaspoons of baking-powder, add the sifted flour alternately with one-half cup of milk to the first mixture; flavor with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with chocolate frosting.
LITTLE FRENCH CAKES
Beat one-fourth cup of butter to a cream with one-fourth cup of sugar and add one cup of flour. Stir well and then add one egg which has been beaten into half a pint of milk, a little at a time. Fill buttered saucers with the mixture, bake and when done, place the cakes one on top of another with jam spread between.
GRAFTON CAKE. LAYERS AND SMALL CAKES
Cream four tablespoons of butter with one and one-half cups of sugar, beat in separately two whole eggs, add one cup of milk alternately with two cups of flour in which has been sifted two teaspoons of baking-powder, beat all thoroughly.
This recipe will make two layer-cakes which may be spread with any of the cake fillings or icings.