CAKES GENERAL DIRECTIONS FOR MAKING CAKES

Use only the best material in making cake. Gather together all ingredients and utensils that are required. If tins are to be greased, do so the first thing; some cakes require greased or buttered paper, if so, have paper cut the size that is needed and butter the paper. All measurements are level. See "Measurement of Food Materials". Use pastry flour. Sift flour twice at least and measure after sifting. Measure or weigh the sugar, butter, milk and flour. In measuring butter always pack the cup so as to be sure to get the proper quantity. Use the half-pint measuring cup. If fruit is to be used, wash and dry it the day before it is needed. Dust with flour just before using, and mix with the hand till each piece is powdered so that all will mix evenly with the dough instead of sinking to the bottom. A few necessary implements for good cake making are a pair of scales, a wooden spoon, two wire egg-whips, one for the yolks and the other for the whites of eggs. A ten-inch mixing-bowl, and two smaller bowls. Two sp