diversity of opinion still as to the exact nature and place of these
chemicals in the economy of the body, and where "doctors differ" the amateur
cook or hygienist dare hardly dogmatise, but all are agreed that the
slightest excess is hurtful. Cakes, scones, pastry and the like, should
depend rather for lightness upon cool, deft handling, and skilful management
of the various details which contribute to successful baking.

A fine essential is to have good, reliable flour. See that it is perfectly
dry, and pass several times through a fine sieve to aerate and loosen it.
Try to bake in a cool, airy place, and be provided with all the necessary
tools for accomplishing the work in expert and expeditious fashion, for the
success of many things depends upon the celerity with which the process is
performed. Have the oven at just the right heat, at the right time. A cake
which would otherwise be excellent may be heavy or tough by having to wait
till the oven cools down or heats up to the proper temperature. With a gas
oven, one can regulate at will, and a safe general rule is to have the oven
thoroughly hot _before_ the cakes are put in, and then to moderate the
heat very considerably. With a coal fire, if the oven is too hot, put on a
quantity of small coal.


Artox Gingerbread.

One and a half pounds Artox wholemeal, 10 oz. golden syrup, 9 oz. butter,
4 oz. sugar, 1/2 oz. carbonate of soda, 1/2 oz. ginger, 2 eggs, little
milk. Cream together the butter and sugar, add the eggs, well beaten, and
the syrup, stir until dissolved. Add the Artox wholemeal with the soda and
ginger previously sifted in, and a little milk if necessary, to make a stiff
batter. Put into greased tins, and bake in a moderate oven.