eggs to foam, add cream of tartar, and whip until very stiff; add sugar and fold in (always using a spoon to mix cakes with) then flavor and fold in, then flour and fold in lightly through. Put in a moderate oven at once. Will bake in about 25 minutes. It should not take longer, as baking too long dries out moisture and makes them tough and dry. Put in oven too hot for butter cakes and not hot enough for biscuits. If the cake is properly mixed, it will rise above pan. When it is done it begins to shrink; let it shrink back to level of pan. Watch this stage carefully and when it shrinks back to level of pan, take out of oven and invert immediately, rest on center tube, let hang until perfectly cold, then cut cake loose from around sides and center tube. Knock back slide, insert knife and cut loose from the bottom; turn out. This must be put in pan that has never been greased.—Mrs. Albrecht.
Blitz-Kuchen.
One cup sugar, ½ cup butter, 3 eggs beaten separately, ½ cup milk, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon vanilla. Put almonds, sugar and cinnamon on top. Bake in 3 long pans and cut while hot.—Mrs. F. W. Seeglitz.
Bride's Cake.
One scant cup butter, 3 cups sugar, 1 cup milk, 12 egg whites, 1 cup cornstarch, 3 cups sifted flour, 3 tablespoons baking powder, flavoring to taste. Cream butter, add sugar and cream again, alternate with milk and flour; add baking powder mixed with cornstarch, lastly the stiffly beaten whites. Bake in a moderate oven 2 hours, the exact time will depend on the thickness of the loaf.—Mrs. Albrecht.
Burnt Caramel Cake.
Cream ½ cup butter, add 1½ cups granulated sugar gradually, the yolks of 2 eggs well beaten; add slowly 1 cup cold water, then 1½ cups flour; beat well. After this add 3 tablespoons of the burnt sugar, 1 teaspoon vanilla, another cup of flour; beat again, then add 2 teaspoons of baking powder,
