Cookery for Little Girls

by Olive Hyde Foster

After the two white layers have been put into the oven, if she will be very careful not to forget them, our little maid can go at her loaf cake.

GOLD CAKE

To one cupful of sugar, and a rounded tablespoonful of butter rubbed creamy, she can stir in the four yolks and one whole egg beaten together as light as the proverbial feather. Then after sifting one and one-half cupfuls of flour with two level teaspoonfuls baking-powder in a separate bowl, she can add, a little at a time, one-half cupful of milk and the flour in the same way that she did in mixing her white cake. Flavor with a teaspoonful of vanilla, or lemon, if preferred.

CITRON CAKE

If citron is liked, a quarter-cupful, cut very thin, and lightly floured, can be stirred through the batter made for the gold cake, the last thing. This cake will bake better if put in a pan having a funnel opening in the center. The oven should be a little cooler for a loaf cake, and it should bake from forty to forty-five minutes. When done, it will shrink slightly from the sides of the pan and should be a delicate brown. The best way to avoid the possibility of sticking, is to first cut a piece of paper to fit the bottom of the pan and grease it thoroughly. On removing from the oven, the loaf cake should stand a few moments and then be turned out on the bread board.

NUT CAKE

If desired, when the loaf is cool, it can be iced also, with a white icing, and it will look attractive if a few nut meats are scattered over the top before the icing hardens. If nuts are liked, a few can be stirred through the cake instead of the citron and thus by using either (or neither) our small cook can make three different cakes with the same recipe.

DEVIL'S FOOD CAKE

A delicious chocolate cake, sometimes called Devil's Food, is made as follows: cream three-quarters of a cup of butter with one cup of sugar, and add the beaten yolks of two eggs. Sift several times one and one-half cups of flour with two scant teaspoonfuls of baking powder, and stir in, alternating with half a cup of milk. Flavor with three tablespoonfuls of cocoa (or two squares of unsweetened chocolate, grated), and half a teaspoonful of vanilla, and lastly add the two whites, beaten stiff. Bake in two layers, and put together with white icing.