It is not our purpose to give much time or attention to cake making in these lessons. There is little danger of this branch of cooking being neglected ; and gratifying as it would be to school-girls generally, to make cake in every lesson, there are so many more important things to learn, that this subject must be kept in the background. It is well for girls to emulate their mother's and grand mother's skill in cooking, but not in the art of making " eleven kinds of cake for a party."

There are really only two kinds of cake, those with butter and those without. If you understand the proper methods of mixing and how to regulate the baking, you will be successful with any reliable receipt.

You have become familiar with the general rules for batters and doughs; and the principles underlying these apply in cake making, only in the latter a greater amount of butter and sugar is used, and there is some variation in the manner of mixing.

Butter cakes, or those made with butter, include all the varieties of cup cake, pound cake, fruit cake, etc. There are two ways of mixing. First, soften the butter and rub it to a cream, add the sugar and beat both until creamv ; beat the yolks till light-colored and thick, then beat them into the sugar and butter. Mix the soda, cream of tartar, and spice with the Hour; then add milk and Hour alternately, beating well, and lastly add the whites beaten stiff. All butter cakes should be beaten just before being poured into the pan until smooth and fine-grained. If fruit is used, flour it well to keep it from sticking, and add it last.

The second and easier way of mixing plain cake is similar to that of mixing breakfast cakes. Put the flour in the mixing bowl, and sift and mix with it the soda, cream of tartar, and spice. Add the sugar and mix thoroughly. Beat the yolks, add the milk, and stir this into the flour mixture. Then stir in the butter melted, and the stiffly beaten whites last, and beat all together vigorously, just before putting it into the pans.

Sponge Cakes. These are made without butter, and when quite rich contain only eggs, sugar, flavoring, and flour. A cheaper kind is made by using some liquid, usually water, and more flour, and substituting soda and cream of tartar for part of the eggs. In mixing, beat the yolks of the eggs until light and thick, add the sugar, flavoring, and water, then the flour mixed with the soda and cream of tartar, and lastly the beaten whites of the eggs. When only eggs, sugar, and flour are used, there must be vigorous beating of the yolks and sugar, and no beating at all after the whites and flour are added, - only a mixing of the ingredients.