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GENERAL REMARKS ON CAKES. 



The ingredients for cakes, as well as for puddings, 

 should all be fresh and good, as well as free from damp ; 

 the lightness of many kinds depends entirely on that given 

 to the eggs by whisking, and by the manner in which the 

 whole is mixed. A small portion of carbonate of soda, 

 which will not be in the slightest degree perceptible to the 

 taste after the cake is baked, if thrown in just before the 

 mixture is put into the oven, will ensure its rising well. 



To guard against the bitterness so often imparted by 

 yeast, when it is used for cakes or biscuits, it should be 

 sparingly added, and the sponge should be left twice the 

 usual time to rise. This method will be found to answer 

 equally with bread. For example : should a couple of 

 spoonfuls of yeast be ordered in a receipt, when it is bit- 

 ter, use but one, and let it stand two hours, instead of half 

 the time ; the fermentation, though slow, will be quite as 

 perfect as if it were more quickly effected, and the cake 

 or loaf thus made, will not become dry by any means so 

 soon as if a larger portion of yeast were mixed with it. 



All light cakes require a rather brisk oven to raise and 

 set tliem ; very large rich ones a well-sustained degree of 

 heat, sufficient to bake them through; and small sugar- 

 cakes a very slow oven, to prevent their taking a deep 

 color before they are half done: gingerbread, too, should 

 be gently baked, unless it be of the light thick kind. 



To ascertain whether a cake be done, thrust a knife into 

 the centre, and should this come out clean, draw it from 

 the oven directly ; but should the paste adhere to it, con- 

 tinue the baking. Several sheets of paper are placed 

 usually under large plum- cakes. 



