ven for the delicious icing or filling for Lady Baltimore cake.

"Lastly, bake small cakes from this same recipe. Mary, you should have
small pans for baking these delicious little cakes, similar to those I
possess, which I ordered made at the tinsmith's. I took for a pattern
one Frau Schmidt loaned me. They are the exact size of one-quarter
pound boxes of Royal baking powder. Cut the box in three pieces of
equal height, and your cakes will be equally as large in diameter as
the baking powder box, but only one-third as high. I think I improved
on Frau Schmidt's cake tins, as hers were all separate, I ordered
twelve tins, similar to hers, to be fastened to a piece of sheet iron.
I had two of these iron sheets made, containing twenty-four little
pans. I place a generous tablespoonful of the batter in each of the
twenty-four small pans, and cakes rise to the top of pans. Usually I
have batter remaining after these are filled. Ice all the cake except
the top with a white boiled icing or chocolate icing. These small
cakes keep exceedingly well, and are always liked by young folks and
are particularly nice for children's parties".

"Speaking of cakes, Aunt Sarah," said Mary, "have you ever used
Swansdown cake flour? I have a friend in the city who uses it for
making the most delicious Angel cake, and she gave me a piece of Gold
cake made over a recipe in 'Cake Secrets,' which comes with the flour,
and it was fine. I'll get a package of the flour for you the first
time I go to the city. The flour resembles a mixture of ordinary flour
and cornstarch. It is not a prepared flour, to be used without baking
powder, and you use it principally for baking cakes. I have the recipe
for both the Gold and Angel cakes, with the instructions for baking
same. They are as follows:"

ANGEL CAKE.

"For the Angel cake, use one even cupful of the whites of egg (whites
of either eight large or nine small eggs); a pinch of salt, if added
when beating eggs, hastens the work. One and one-quarter cups
granulated sugar, 1 cup of Iglehart's Swansdown cake flour. Sift flour
once, then measure and sift three times. Beat whites of eggs about
half, add 1/2 teaspoonful of cream of tartar then beat whites of eggs
until they will stand of their own weight. Add sugar, then flour, not
by stirring, but by folding over and over, until thoroughly mixed.
Flavor with 1/2 teaspoonful of vanilla or a few drops of almond
extract. As much care should be taken in ba