LLS.

Wrap in a cloth, and steam for ten or fifteen minutes in a steamer. Then
dry in the oven. Rolls or biscuits may have the top crust wet with a
little melted butter, and then brown a minute after steaming.

* * * * *

CAKE.

CAKE-MAKING.

In all cake-making, see that every thing is ready to your hand,--pans
buttered, or papered if necessary; flour sifted; all spices and other
materials on your working-table; and the fire in good order.

No matter how plain the cake, there is a certain order in mixing, which,
if followed, produces the best result from the materials used; and this
order is easily reduced to rules.

First, always cream the butter; that is, stir it till light and creamy. If
very cold, heat the bowl a little, but never enough to melt, only to
soften the butter. Second, add the sugar to the butter, and mix
thoroughly.

Third, if eggs are used, beat yolks and whites separately for a delicate
cake; add yolks to sugar and butter, and beat together a minute. For a
plain cake, beat yolks and whites together (a Dover egg-beater doing this
better than any thing else can), and add to butter and sugar.

Fourth, if milk is used, add this.

Fifth, stir in the measure of flour little by little, and beat smooth.

Flavoring may be added at any time. If dry spices are used, mix them with
the sugar. Always sift baking powder with the flour. If soda and cream of
tartar are used, sift the cream of tartar with the flour, and dissolve the
soda in a little milk or warm water. For very delicate cakes, powdered
sugar is best. For gingerbreads and small cakes or cookies, light brown
answers.

Where fruit cake is to be made, raisins should be stoned and chopped, and
currants washed and dried, the day beforehand. A cup of currants being a
nice and inexpensive addition to buns or any plain cake, it is well to
prepare several pounds at once, drying thoroughly, and keeping in glass
jars. Being the very dirtiest article known to the storeroom, currants
require at least three washings in warm water, rubbing them well in the
hands. Then spread them out on a towel, and proceed to pick out all the
sticks, grit, small stones, and legs and wings to be found; then put the
fruit into a slow oven, and dry it carefully, that none may scorch.

In baking, a moderate oven is one in which a teaspoonful of flour will
brown while you count thirty; a quick one, where but twelve can be
counted.

The