Sugary crust. If a sugary crust is wanted, sprinkle the top with sugar before the cake is baked.
Cause of cracking. If the cake cracks open as it rises, too much flour has been used.
Uneven rising. If it rises in a cone in the center, the oven is too hot.
Beating. Beating eggs and butter makes them light, beating flour makes it tough; hence the rule to add it last.
Adding white of egg. When the whipped whites are added do not stir, but turn or fold them in lightly, so as not to break the air-cells.
Pans, how filled. In filling the pans let the mixture be a little higher on the sides than in the middle.
Soda and baking powder. When molasses is used, baking-powder (also cream of tartar) must be omitted, and soda alone used for raising the cake.
Equivalents. One teaspoonful of baking-powder is the equivalent of one teaspoonful of cream of tartar, and one half teaspoonful of soda.
HOW TO BEAT EGGS
Whites. Place the whites on a flat dish, being careful that not a particle of the yolk gets in. Add a pinch of salt, and with a daisy beater held flat whip the whites with an upward motion to a stiff, dry froth. It will take but a very few minutes if the eggs are fresh and cold. Yolks. Put the yolks in an earthen bowl, and with a wooden or silver spoon beat them until a lemon color. If sugar is used add it at this time, and stir until the whole becomes light and creamy.