"Whew!" whistled Tea Kettle, "for pity's sake, stop it!"

"Humph!" said Square Cake Tin, "I don't see that that proves you know anything about cake. Now I'll explain:

"There are really only two kinds of cake in general:

"1. Cakes without b.u.t.ter, or some form of sponge cakes.

"2. Cakes with b.u.t.ter, or plain cakes.

"More important than the mixing of the cake is the baking.

"Have a rather low fire, which will grad-u-al-ly increase in heat without adding more fuel.

[Ill.u.s.tration: "Now I'll explain."]

"Rules:

"Thin cakes require a hotter oven than larger ones.

"Mola.s.ses cakes will burn easily, so require a cooler oven than others.

"Sponge cakes require a 'slower' oven than b.u.t.ter cakes.

[Ill.u.s.tration: "Whew! for pity's sake, stop it!"]

"Cake is done when it shrinks from the sides of a pan, or when a straw comes out dry. You know the way, don't you?"

"Yes," said Mary Frances. "My, what a lot you do know!"

"Now, read the next recipe, please. The b.u.t.ter kind," said Mary Frances; whereat the Cake Tins looked pleased.

[Ill.u.s.tration: The Cake Tins looked pleased.]

NO. 32.--DREAM CAKE.

4 tablespoons b.u.t.ter 1 cup sugar 2 eggs cup milk 1 cups flour 2 teaspoons baking powder 1/8 teaspoon ground mace dash of salt 1 teaspoon vanilla

1. Put b.u.t.ter in a bowl; add sugar. "Cream" or rub thoroughly together.

2. Beat yolks of eggs. Add to b.u.t.ter and sugar, stirring well.

3. Mix and sift twice flour, baking powder, mace and salt.

4. Add one-third of the milk to the yolks, b.u.t.ter and sugar.

5. Sift in one-third of the flour. Do this until all the milk and flour are used, beating well each time.

6. Add vanilla. Beat well.

7. Beat white of eggs light. Fold them into the cake.

8. Grease shallow pan as in No. 31. Pour in the cake.

9. Bake in moderate oven about 35 minutes, or until it shrinks from the pan.

[Ill.u.s.tration: "Now, read the next recipe."]

"We'll both be used!" exclaimed the Cake Pans, joyously. "I told you so!

I told you!" they cried at each other as though having an argument.

"Come," said Mary Frances, "less talking. We must get to work."

"Look at the oven first," said the Cake Pans, as Mary Frances started to break the eggs.

"Is it right?" asked the little girl, lifting them up to see.

"Yes," they said, "it will be just right when we are ready."

"All the ma-ter-i-als you'll need ready?" asked Round Cake Tin after a minute.

"Yes," looking over the table, "I see--everything. Good!"

[Ill.u.s.tration: "We must get to work."]

"I brought the b.u.t.ter into the warm room an hour ago," said Mary Frances, "so that it would be softened by the time I needed it. I'll make the sponge cake first, as the oven will be cooler then."

[Ill.u.s.tration: "We'll both be used!"]

"Right!" cried the Cake Tins; "but when you open the oven door, be careful to do so gently, as any jarring will break the 'gas bubbles'

very easily, doing much more harm toward making the cake heavy than the air; in fact, if the door is opened carefully, and not too soon, it does no harm."

With the Cake Tins' help, a warm and tired, but very happy little girl brought two golden brown fragrant cakes to the table one-half hour before lunch time.

"Turn us on our sides," panted the Cake Tins, "to let us cool off quickly and evenly. My, but it was warm in there!"

"How beautiful the cakes look!" said Mary Frances, doing as she was told.

"Why not take a taste?" Square Cake Tin asked.

"Oh, it's just before lunch time," said Mary Frances, "and would spoil my ap-pe-t.i.te. Mother doesn't allow me----"

"Just one sweet mouthful?" tempted Cake Tin.

"It seems so good. I guess I will--just this once," and cutting a piece, she ate it.

"Oh," she cried, "my beautiful cake! Look, it's sinking down in the middle!" The tears came to her eyes.