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CAKE-MAKING, BAKING, ETC. 3
very nice butter. If sugar is at all lumpy, crush by rolling, then the sugar and butter should always be creamed together, i. e., beaten together until they are completely blended into a mass, much the appearance of cream, hence the word "creamed" has been appropriately applied. And this creaming of the butter and sugar is a very important part of cake-making; for, by this process, the oiliness and consequent indigestibility of the butter is overcome, the cake rises brighter, and is much more healthy and digestible than by rubbing the butter into the flour, which has heretofore been the more usual custom.
In cold weather it may be necessary to place the butter in a
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