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CAKE-MAKING, BAKING, ETC. 1
General Remarks and Explan- ations. —To make good cake every article used must toe good, of its kind— flour, sugar, or molasses, butter or lard, eggs, spices, or flavoring Extracts, fruit, cream of tartar and soda, or saleratus, or baking-powder, milk, etc.
But to save repeating the explanation with every cake receipt given (many of which must be very similar, if not absolutely the same), I will make such an, ~ explanation in connection with each of the articles mentioned as entering into cake-mixtures that persons can soon familiarize themselves with, all that is-necessary, to a full and complete understanding of the whole subject, without the repetition referred to.
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