Show CAKE AND r PIE P HINTS r kl LI LIt t th II HOW OW many man housewives know that if It J hi hithe JI the batter battor for tor cake cako or in should happen to bo be too stiff tho the beat bast b t be Jf way wa to remedy it Is III to stir sUr in gradually CLI till the tho batter Is sufficiently thin a 3 j at u little dissolving granulated sugar Tho The f tl tb ing lug sugar will thin the tho batter and nud mass mane It smoother than either milk or water lie tit de Under Crust w SSt To fo have havo the crust well dono done when ft i C cr custard or pumpkin pie Is Js to be baked spread s the tho pastry pas t r on tho the pie plo pluto plate the se day before and put It in a n cool dry nu place till next morning Then fill nil and J I bake balto tho the will bo a n rICh 11 lat brown blown brown I have havo tried this for tor twenty tweets I is in inn years n Wc rc When making malting meringue on plus pIes I have havo found that ono one tablespoonful of or uc It granulated sugar to each white of or c egg B Bis 9 is moro satisfactory than powdered arc sugar Cake Cako will bo be softer lighter an and It if instead of or using aU all loi l Ina n butter part p rt lard is used o ono no nor 0 r iton f C J J |