a dark ring from appearing
round the yolk.

* * * * *

Instead of mixing cocoa with boiling water to dissolve it, try mixing it
with an equal amount of granulated sugar and then pouring it into the
boiling water in the pot, stirring all the while.

* * * * *

What gave her peas she served such a nice color and taste was the adding
of a lettuce leaf and a tablespoon of sugar.

Do not cover rising bread in bowls and tins with a dry cloth. Instead,
cover with a damp cloth which has been wrung out of warm water. In cold
weather the damp cloth should be placed over a dry cloth.

As a result, the dough will not dry on the top and the loaves when baked
will be much more uniform.

* * * * *

To prevent holes appearing in brown bread prick twice with needle, once
when the loaves are placed in tins and once immediately before loaves
are placed in the oven.

Cake Hints

For those who would excel in cake making these admonitions are offered:

First--Cream the shortening.

Second--Add sugar slowly and cream it again.

Third--Add yolks of eggs well beaten.

Fourth--Mix and sift the dry ingredients.

Fifth--Add the dry materials to the mixture, which has the baking powder
in it; alternate flour and liquid.

Sixth--Cut and fold in (do not beat or stir) the whites of eggs which
are beaten to a dry stiff froth.

Seventh--Have a fire and pans ready. Put the cake into the oven quickly;
remember that the oven can wait, but the cake never. Bake according to
rule.

To test the oven heat--A hot oven will brown flour in five minutes; or
you can try if you can hold the hand in it and count twenty.

Time of baking--Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80
minutes; gem cakes, from 20 minutes to half an hour.

Never bang the oven door. The cake will fall if you do.

* * * * *

To prevent icing from cracking when it cuts add a teaspoon sweet cream
to each unbeaten egg. When boiling syrup for icing add a pinch of cream
of tartar.

* * * * *

Brown sugar frosting which will not crack is made of one tablespoon of
vinegar, brown sugar enough to mix and the beaten white of half an egg.
Beat all well together and add sugar enough to spread.

* * * * *

I have many times been asked how I retained the color of preserved
fr