_Rules for Cake._--Have every thing ready before mixing the
material--_i. e._, the ingredients all measured and prepared, and the
tins buttered. The sooner the cake is mixed (after the ingredients are
ready) and put into the oven, the better. Sift the flour, and have it
dry. Mix baking-powder or cream of tartar, if used, well into the flour,
passing it through the sieve several times, if particular. Roll the
sugar; mix sugar and butter together to a cream. The eggs must then be
_very, very well_ beaten separately. If one person makes the cake, beat
the yolks first. If soda is used, dissolve it in the milk, or, if no
milk is used, in a little lukewarm water; add it the last thing, unless
fruit is used, when it should always be rolled in flour, and added the
last thing. Cake, to be light, should be baked slowly at first, until
the batter is evenly heated all through. Many leave the oven door
slightly open for the first ten or fifteen minutes. The prepared flour
is especially good for cake.