Show I 1 0 9 km thay o ai tf j ia alla t 6 vii 1 ti some for far tory neti tilts occupies a unique position in culinary work will under undertake to make cake who mho never think of dillip anything csc in alie any ot cookery mana mail fall fail anti anil blamo blame recipes for disappointments disappointment which are entirely the result of neglect ri cl some rulo rillo founded on common sense and recognized by experience before bevc grything else those who desire to excel in ing must give attention to the minutest particulars 11 inch of this ill a attention must E be a devoted to the choice and the tion of ingredients cakes are never dain clain the materials of which they art composed aro are not dainty gritty currants chance raisin seeds and the presence of unexpected small stones have spoiled many a 0 cake that but tor for them would have licen been u brilliant success before beginning to mix cakes nt at all prepare every most carefully care lully uso use only the best lour flour and excepting except iorli 1 licit hot weather and lifter sift ill chii le flour before using it do this slowly ehlt it may be dry as well as warra especially this bo be done if the hour flour has been kept in a cold damp place the use at damp lour flour is fl a great hindrance hind nince to sa ful TI tle tie e sugar for or cakes should lie ho fine find and white vi hire mores more cakes me are spoiled from I 1 Iso something going wrong wit with it I 1 the be egg a t than ban front from tiny other cause tile eggs should lie quite cuite flesh to make the roost most of them th whiteland whitesand whites white sand and 3 olka should ile be beaten separate ly egg N whites hites can bo be most cagily beaten li eiten till irra firm in it 11 cold place anti and it little salt sprinkled upon them facilitates matters I 1 lany p people think that t the he ligh lightness trims of n cake depeio depends d s it upon lion the number of eg edgna cass gna cm aloyed this however is not the case aggs bind ns as well as tighten lighten and when their number is increased there should lie be a corresponding increase in inthe the allowance of butter cakes light ligh cmil tencil with baking powder aro are not nice light because eggs are also alho escil they tire nrc only enriched enrich fd bythe by alie addia addit addition ion while bile kehnt blat at are nicci moistened eggs elih out milk to do not require biking baking ponder or yeast at a all cakes mido maile light with liking baking powder soda eoda or beaten eggs should be baked as soon as mixed therefore they should not be mixed until all the tire fire pro pie pared anti and until tile the oven is in heated cakes of this description are very often spoiled through being mixed too wet when cakes are to be inide the molds should be most carefully prepared for rich cakes tho the bottom and sides of the molds should bo be until lined with doubled paper cut to the hta size and well buttered lor for plain cakes the mold itself may bo be buttered and the paper dispensed with |