fare.

In making cake with yeast, do not use very thick cream, as a rich, oily
batter retards fermentation and makes the cake slow in rising. If the
cake browns too quickly, protect it by a covering of paper. If necessary
to move a cake in the oven, do it very gently. Do not slam the oven door
or in any way jar a cake while baking, lest it fall. Line cake tins with
paper to prevent burning the bottom and edges. Oil the paper, not the
tins, very lightly. Cake is done when it shrinks from the pan and stops
hissing, or when a clean straw run into the thickest part comes up
clean.

As soon as possible after baking, remove from the pan, as, if allowed to
remain in the pan, it is apt to become too moist.

_RECIPES._

APPLE CAKE.--Scald a cup of thin cream and cool to blood heat, add
one and a half cups of sifted white flour, one fourth of a cup of sugar,
and a gill of liquid yeast or one half cake of compressed yeast
dissolved in a gill of thin cream. Beat well together, set in a warm
place, and let it rise till perfectly light. When well risen, add one
half cup of sugar mixed with one half cup of warm flour. Beat well and
set in a warm place to rise again. When risen a second time, add two
eggs, whites and yolks beaten separately, and about one tablespoonful of
flour. Turn the whole into three round shallow baking tins, which have
been previously oiled and warmed, and place where it will rise again for
an hour, or until it is all of a foam. Bake quickly in a moderately hot
oven. Make this the day before it is needed, and when ready to use
prepare a filling as follows: Beat together the whites of two eggs, one
half cup of sugar, the juice of one lemon, and two large tart apples
well grated. Heat in a farina kettle until all are hot; cool, and
spread between the layers of cake. This should be eaten the day the
filling is prepared.

COCOANUT CUSTARD CAKE.--Make the cake as directed in the preceding
recipe. For the filling, prepare a soft custard by heating just to the
boiling point one pint of rich milk previously flavored with cocoanut;
into which stir A tablespoonful of cornstarch braided with a little
milk, and let it boil until thickened. Beat together an egg and one
third of a cup of sugar, and turn the hot mixture slowly over it,
stirring constantly till the custard thickens. When cold, spread between
the layers of raised cake.

CREAM CAKE.--Prepare the cake as above. Spread between the layers
when cold a cream