sh, beating
rapidly meanwhile to make the mixture light. Bake in one crust.

SWEET-APPLE CUSTARD PIE.--Into one pint of new milk, grate three
ripe sweet apples (Golden Sweets are excellent); add two well-beaten
eggs, and sugar to taste. Bake with under crust only.

SWEET POTATO PIE.--Bake sufficient sweet potatoes to make a pint of
pulp when rubbed through a colander; add a pint of rich milk, a scant
cup of sugar, salt if desired, the yolks of two eggs, and a little
grated lemon rind for flavor. Bake with under crust. When done, meringue
with the whites of the eggs beaten up with a tablespoonful of sugar.

CAKE.

GENERAL SUGGESTIONS.--Always sift the flour for cake before
measuring out the amount required. Use the best granulated white sugar.
Eggs for use in cake are better to have the yolks and whites beaten
separately. Beat the former until they cease to froth and begin to
thicken as if mixed with flour. Beat the whites until stiff enough to
remain in the bowl if inverted. Have the eggs and dishes cool, and if
practicable, beat in a cool room. Use earthen or china bowls to beat
eggs in.

If fruit is to be used, it should be washed and dried according to
directions given on page 298, and then dusted with flour, a
dessertspoonful to the pound of fruit. For use in cup cake or any other
cake which requires a quick baking, raisins should be first steamed. If
you have no patent steamer, place them in a close covered dish within an
ordinary steamer, and cook for an hour over a kettle of boiling water.
This should be done the day before they are to be used.

Use an earthen or granite-ware basin for mixing cake. Be very accurate
in measuring the materials, and have them all at hand and all utensils
ready before beginning to put the cake together. If it is to be baked at
once, see that the oven also is at just the right temperature. It should
be less hot for cake than for bread. Thin cakes require a hotter oven
than those baked in loaves. They require from fifteen to twenty minutes
to bake; thicker loaves, from thirty to sixty minutes. For loaf cakes
the oven should be at such a temperature that during the first half of
the time the cake will have risen to its full height and just begun to
brown.

The recipes given require neither baking powder, soda, nor saleratus.
Yeast and air can be made to supply the necessary lightness, and their
use admits of as great a variety in cakes as will be needed on a
hygienic bill of