Butter a tin cake mould well, pour in the batter and bake about forty minutes in a steady oven.
Should it rise very fast, cover the top with white paper as soon as a crust is formed, to prevent scorching.
When you think it is done stick a clean, dry straw into the thickest part. If it comes up smooth and not sticky the loaf is ready to be taken up.
Loosen the edges from the mould with a knife, turn out on a plate, and send hot to table. Cut with a keen blade into slices, and eat with pudding sauce.
An easy receipt and one that seldom fails to give general satisfaction.
13
CAKE-MAKING.
NEVER undertake cake unless you are willing to give to the business the amount of time and labor needed to make it well. Materials tossed together “anyhow” may, once in a great while, come out right, but the manufacturer has no right to expect this, or to be mortified when the product is a failure.
Before breaking an egg, or putting butter and sugar together, collect all your ingredients. Sift the flour and arrange close to your hand, the bowls, egg-beater, cake-moulds, ready buttered, etc.