There are practically two kinds of cake, that made with butter, and
cake made without butter. When these two methods are understood, cake
making becomes easy. A few simple rules must govern all cake making.

1st. Regulate the heat. Cakes without butter require a quick oven;
with butter, a moderate oven. 2nd. Beat whites and yolks separately.
3rd. Beat butter and sugar to a cream. 4th. Add the whites last. 5th.
Currants should be cleaned, washed and dried and floured (to which
flour some of the baking powder should be added). 6th. Add the milk or
water gradually. 7th. Sift the flour before measuring. 8th. 2 level
tsps. of baking powder are equal to 1/2 tsp. soda and 1 tsp. cream of
tartar. 9th. When looking at a cake while baking, do it quickly and
without jarring the stove. 10th. To find out if it is baked, run a
broom straw through the centre, if no dough adheres the cake is done.
11th. If browning too quickly, cover with brown paper and reduce the
heat gradually. This is usually necessary in baking fruit cake. 12th.
Mix cake in an earthen bowl, never in tin. 13th. Soda, cream of
tartar, and baking powder should be crushed and sifted with the flour.
Always attend to the fire before beginning to make cake. Coarse
granulated sugar makes a coarse, heavy cake. If cake browns before
rising the oven is too hot. When it rises in the centre and cracks
open it is too stiff with flour. It should rise first round the edge,
then in the middle and remain level.


GINGERBREAD.

1 cup molasses.
2 tbsps. butter.
1 tsp. ginger.