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 butter and sugar, and stir thoroughly through.  Add flavor, add water, then flour.  Stir very hard.  Place in a slow oven at once.  Will bake in from 30 to 40 minutes.  Invert pan immediately it is taken from oven.

Mary, this batter may also be baked in layers with any kind of filling desired.  The Angel cake receipt is very similar to an original recipe Frau Schmidt gave me; she uses cornstarch instead of Swansdown flour and she measures the eggs in a cup instead of taking a certain number; she thinks it more exact.

“Aunt Sarah, did you know Frau Schmidt, instead of using flour alone when baking cakes, frequently uses a mixture of flour and cornstarch?  She sifts together, several times, six cups of flour and one cup of cornstarch, and uses this instead of using flour alone.

“I dearly love the Professor’s wife—­she’s been so very good to me,” exclaimed Mary.

“Yes,” replied her Aunt, “she has very many lovable qualities.”