made from this recipe, using the yolks of seven
eggs.

To use successfully you must use good shortening, pastry flour,
granulated sugar and fresh eggs. Exact care in measuring with
the proper methods of compounding and finally careful baking are
necessary. Now for another point: do not stir the cake after its final
beating.

In filling the cake pan put the mixture well into the corners and
leave a slight depression in the centre. This will leave the cake
perfectly smooth on top. Now, if the oven is too cool when the cakes
go into it the cake will rise over the top of the pans and become
coarse-grained. While, on the other hand, if it is too hot it will
brown quickly on the top before the cake has had a chance to rise;
then when the dough does attempt to rise it will break through and
crack the crust. Too much flour will also cause this. Now to break the
old hoodoos about cake-baking! You may look at the cake after it is in
the oven ten minutes if you will open and shut the oven door gently,
and if necessary to remove the cake wait until it has reached its full
height and is beginning to brown. Then it may be removed carefully
without danger of falling. Sometimes it may be necessary to remove the
cakes so that they may brown evenly. Icing the cakes greatly improves
their appearance. Should the cake for any reason scorch, don't trim
it with a knife. This spoils its appearance; instead use a grater and
remove the scorched part.

Turn the cakes to cool upon a sieve or wire cake-rack. Do not attempt
to ice a cake until it is cool and then coat the entire cake over with
a plain water icing.

A SMALL POUND CAKE

Four ounces of butter,
One cupful of sugar.

Place in a warm bowl and cream until light and frothy; now add yolks
of four eggs and beat well for ten minutes, then add

Three cupfuls of flour,
Four level teaspoonfuls baking powder,
One cupful of milk,
One teaspoonful of nutmeg.

Beat hard for fifteen minutes and then carefully fold in the stiffly
beaten white of an egg and then pour into a prepared pan and bake for
sixty minutes in slow oven.

A LARGE POUND CAKE

One and one-half cupfuls of sugar,
Eight ounces of shortening.

Cream together until light and fluffy and then add

Yolks of six eggs,
Five cupfuls of sifted flour,
Three level teaspoons of baking powder,
One and one-half cupfuls of milk,
One teaspoonful of mace.

Beat for twenty minutes to blend and then ca