desirable that the materials
be of the finest quality. Sweet, fresh butter, eggs, and good flour
are the first essentials. The process of putting together is also
quite an important feature, and where other methods are not given in
this work by contributors, it would be well for the young housekeeper
to observe the following directions:

Never allow the butter to oil, but soften it by putting in a
moderately warm place before you commence other preparations for your
cake; then put it into an earthen dish--tin, if not new, will discolor
your cake as you stir it--and add your sugar; beat the butter and
sugar to a cream, add the yolks of the eggs, then the milk, and lastly
the beaten whites of the eggs and flour. Spices and liquors may be
added after the yolks of the eggs are put in, and fruit should be put
in with the flour.

The oven should be pretty hot for small cakes, and moderate for
larger. To ascertain if a large cake is sufficiently baked, pierce it
with a broom-straw through the center; if done, the straw will come
out free from dough; if not done, dough will adhere to the straw. Take
it out of the tin about fifteen minutes after it is taken from the
oven (not sooner), and do not turn it over on the top to cool.

FROSTING.--One pint granulated sugar, moisten thoroughly with water
sufficient to dissolve it when heated; let it boil until it threads
from the spoon, stirring often; while the sugar is boiling, beat the
whites of two eggs till they are firm; then when thoroughly beaten,
turn them into a deep dish, and when the sugar is boiled, turn it
over the whites, beating all rapidly together until of the right
consistency to spread over the cake. Flavor with lemon, if preferred.
This is sufficient for two loaves.

FROSTING, FOR CAKE.--One cup frosting-sugar, two tablespoons of water
boiled together; take it off the stove, and stir in the white of one
egg beaten to a stiff froth; stir all together well, then frost your
cake with it, and you will never want a nicer frosting than this.

CHOCOLATE FROSTING.--Whites of two eggs, one and one-half cups of fine
sugar, six great spoons of grated chocolate, two teaspoons of vanilla;
spread rather thickly between layers and on top of cake. Best when
freshly made. It should be made like any frosting.

ICING.--The following rules should be observed where boiled icing is
not used:

Put the whites of your eggs in a shallow earthern dish, and allow at
least a quarter of