Rich cake is not very digestible or wholesome, but plain, simple cake, in small quantities, may be used occasionally. The practice, however, of having cakes, crullers, etc., on the table at least once a day, is to be deplored.

A few general directions must be followed in making cake. Always cream the butter and sugar together first and beat the eggs separately. Put the baking powder into the flour and sift well. Do not make too stiff a dough. A little flour dredged over a cake before icing it, will keep the icing from spreading and running off. Keep the heat of the oven regular, having it hotter for layer cake than for loaf cake. Indeed, layer cake can hardly bake too quickly. To determine if cake is done, stick a straw into the middle and if no dough adheres to it the cake is sufficiently baked. Be careful, however, not to open the oven too soon after the cake is put in. Water is sometimes preferred to milk, as it is said to make a lighter cake.