ONE EGG CAKE

Cream one-fourth cup of butter with one-half cup of sugar, add sugar gradually, and one egg, well-beaten. Mix and sift one and one-half cups of flour and two and one-half teaspoons of baking-powder, add the sifted flour alternately with one-half cup of milk to the first mixture; flavor with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with chocolate frosting.

TIME-TABLE FOR BAKING CAKES

Sponge cake, three-quarters of an hour. Pound cake, one hour. Fruit cake, three and four hours, depending upon size. Cookies, from ten to fifteen minutes. Watch carefully. Cup cakes, a full half hour. Layer cakes, twenty minutes.

TO BAKE CAKES

Make sure the oven is in condition, it can better wait for the cake than the other way around. Light your gas oven five or ten minutes before needed and reduce heat accordingly when cake is put in oven. For the coal range, have the oven the right temperature and do not add coal or shake the coals while cake is baking. If a piece of soft yellow paper burns golden brown in five minutes the oven is moderately hot; if it takes four minutes the oven is hot, if seven minutes is required the oven is fit for slow baking. Sponge cakes require a slow oven; layer cakes a hot oven, and loaf cakes with butter a moderate oven. Never look after your cake until it has been in the oven ten minutes. If cake is put in too cool an oven it will rise too much and be of very coarse texture. If too hot, it browns and crusts over the top before it has sufficiently risen. If, after the cake is put in, it seems to bake too fast, put a brown paper loosely over the top of the pan, and do not open the oven door for five minutes at least;

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

FRENCH PANCAKE

Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup of flour, until smooth; add one cup of cold milk gradually, then fold in the beaten whites. Heat pan, add two tablespoons of butter and when hot pour in pancake; let cook slowly and evenly on one side, finish baking in oven.

SOUR MILK PANCAKES

Mash fine and dissolve one level teaspoon of baking-soda in three cups of sour milk; beat one egg well; then put in a little salt and one-half cup of flour; stir in the milk, make a smooth batter, and last stir in one tablespoon of syrup. Bake on a hot griddle.

POTATO CAKES

Made just as pancakes, only baked in the oven in a long cake pan with plenty of butter or drippings under and above.