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CAKE-MAKING, BAKING, ETC. 15
but need to be wrapped and placed in boxes, the same as others, which, insures their moisture much longer than if not put away in boxes. Fried cakes, cookies, etc., after becoming cool, may be put into stone jars, and a cloth of several thicknesses be put upon them, pressing it down around the edge, then another cloth over the top of the jar, with a plate upon it will keep them sufficiently moist. It is not best to make large amounts of them at a time. Bread needs the same care to keep it nicely moist.
Table of Explanations and Comparative Weights and Meas ures. —When white sugar is called for, "A, " or first-class coffee sugar is intended.
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