Cream of Tartar, or Baking Powder—Should be thoroughly mixed with the flour.
Soda—Should always be dissolved in the milk.
Butter and Sugar for Cake—Should always be beaten to a cream.
Eggs—Beat the yolks until you can take up a spoon full; whip the whites to a stiff froth and stir them into the cake with the flour the last thing before putting the flour into the tins.
To Boil a Pudding in a Bag—Dip the bag (which should be made of thick cotton or linen) in hot water, and rub the inside with flour before putting in the pudding; when done, dip the bag in cold water and the pudding will turn out easily. Always put a plate on the bottom of the kettle to keep the pudding from burning.
To Steam a Pudding—Put it into a tin pan or earthen dish, tie a cloth over the top and set it into a steamer, cover the steamer closely; allow a little longer time than you do for boiling.
Mrs. W. N. Sage.
WEIGHTS AND MEASURES.
| Two cups of sifted flour weighs | one pound. |
| One pint sifted flour weighs | one pound. |
| One pint white sugar weighs | one pound. |
| Two tablespoons of liquid | one ounce. |
| Eight teaspoons of liquid | one ounce. |
| One gill of liquid | four ounces. |
| One pint of liquid | sixteen ounces. |
Mrs. W. N. Sage.