king an Angel Food cake as
in mixing. Bake in an ungreased patent pan. Place the cake in an oven
that is just warm enough to know there is a fire inside the range. Let
the oven stay just warm through until the batter has raised to the top
of the cake pan, then increase the heat gradually until the cake is
well browned over. If by pressing the top of the cake with the finger
it will spring back without leaving the impression of the finger, the
cake is done through. Great care should be taken that the oven is not
too hot to begin with, as the cake will rise too fast and settle or
fall in the baking. It should bake in from 35 to 40 minutes' time.
When done, invert the pan and let stand until cold before removing it.
Should you see cake browning before it rises to top of pan, throw your
oven door open and let cold air rush in and cool your oven instantly.
Be not afraid. The cold air will not hurt the cake. Two minutes will
cool any oven. Watch cake closely. Don't be afraid to open oven door
every three or four minutes. This is the only way to properly bake
this cake. When cake has raised above top of pan, increase your heat
and finish baking rapidly. Baking too long dries out the moisture,
makes it tough and dry. When cake is done it begins to shrink. Let it
shrink back to level of pan. Watch carefully at this stage and take
out of oven and invert immediately. Rest on centre tube of pan. Let
hang until perfectly cold, then take cake carefully from pan. When
baking Angel cake always be sure the oven bakes good brown under
bottom of cake. If cake does not crust under bottom it will fall out
when inverted and shrink in the fall."

"I never invert my pans of Angel cake on taking them from oven," said
Mary's Aunt, "as the cakes are liable to fall out even if the pan is
not greased. I think it safer to allow the pans containing the cakes
to stand on a rack and cool without inverting the pan.

"Suppose, Mary, we bake a Gold cake over the recipe from 'Cake
Secrets,' as eggs are plentiful; but we haven't any Swansdown flour. I
think we will wait until we get it from the city."

GOLD CAKE.

Yolks of 8 eggs; 1-1/4 cups granulated sugar, 3/4 cup of butter, 3/4
cup water, 2-1/2 cups of Swansdown cake flour, 2 heaping teaspoonfuls
of baking powder, 1/2 teaspoonful lemon extract. Sift flour once, then
measure. Add baking powder and sift three times. Cream butter and
sugar thoroughly; beat yolks to a stiff froth; add this to creamed