Have all the ingredients measured or weighed, the pans lined with paper
or oiled, the nuts or fruit prepared, and the flour sifted before
beginning to make a cake. Sift the baking powder and cream of tartar and
soda with the flour or a part of it. Use pastry flour for all cake.
Never put all the milk into a cake batter by itself, as it curdles and
makes a coarse grained cake, but stir it in alternately with the flour.
Put all loaves of cake into a moderate oven, that they may rise before
beginning to bake. After the cake rises the heat may be increased.