CHAPTER XIV
CAKE AND COOKIES; FROSTINGS AND FILLINGS
Suggestions for making and baking Cake
1st. Get all materials needed together.
2d. Attend to fire, making sure, if it is a coal fire, that there is sufficient coal to last through the baking.
3d. Measure all ingredients with same cup, dry ones first.
4th. Mix and sift all dry ingredients except sugar; if soda is used, sift through a very fine sieve before sifting with other ingredients.
Mixing Butter Cakes
Cream Butter.—Cream butter, that is, beat it with a spoon until it is of a creamy consistency; then add sugar very gradually; when well blended, add yolks of eggs which have been beaten with a Dover egg beater until lemon-colored and thick.
When the ingredients are thoroughly incorporated, add sifted dry ingredients alternately with the milk. When all milk and flour have been used, beat well; then cut and fold in the stiffly beaten whites of eggs. Pour into buttered and papered pan, having mixture a little higher on the sides than in the middle.