Sift the flour before measuring it.
If baking-powder or cream of tartar is used, sift it with the flour.
Mix in an earthen bowl with a wooden spoon.
Beat the yolks and whites of the eggs separately.
Grease the tins with lard, as butter blackens.
For some cakes it is better to line the pans with paper.
Fruit. When fruit is used, roll it in flour, and add it the last thing.
If the fruit is wanted in layers, add it while the mixture is being poured into the tins.
Salt. Add one quarter teaspoonful of salt to all cakes.