In using eggs, of course each egg should be broken separately.  Very often it is necessary to separate the yolks from the whites.  This requires some little skill; you are less likely to break the yolk when you crack the egg boldly.  Put the yolk from one half egg-shell into the other half, spilling as much of the white as you can.  You will soon get the yolks separate.  Next, remember before mixing the eggs to remove the thread or string from them.  When the whites are beaten separately, you must whisk them till they become a solid froth; no liquid should remain at the bottom of the basin.  The yolks should not be broken till they are wanted.

Lemon-peel is often used in making cakes, and in chopping it a little powdered sugar is a great assistance in preventing the peel sticking together.  Remember only to use the yellow part, not the white.  The white part gives the cake a bitter flavour.

Sometimes milk or cream is used in cake-making.  If Swiss milk is used as a substitute, remember that less sugar will be required.

When pounded almonds are used for cakes, the almonds must be blanched by being thrown, first into boiling water, and then into cold water.  In pounding them, add a little rose-water or orange-flower water, or the white of an egg, to prevent the almonds getting oily.

Nearly all plain cakes, where only a few eggs are used, will be made lighter by the addition of a little baking-powder.  A very good baking-powder is made by mixing an ounce of tartaric acid with an ounce and a half of bicarbonate of soda, and an ounce and a half of arrowroot.  The baking powder should be kept very dry.

A very nice way of making home-made cakes is to use some dough, which can be procured from the baker’s.  Suppose you have a quartern of dough, put it in a basin, cover it over with a cloth, and put it in front of the fire to rise, then spread it on a floured pastry-board, slice it up, and work in half a pound of fresh butter, half a pound of moist sugar, six eggs, a teaspoonful of salt, and half an ounce of caraway seeds.  When all the ingredients are thoroughly mixed, place them in two or more well-buttered tins or hoops, and let them stand in front of the fire a little while before they are placed in the oven.  Cakes can be flavoured with a variety of spices, such as cinnamon, mace, nutmeg, or powdered coriander seeds.  These last are always used to give a special flavour to hot cross buns.

BREAD.—­Home-made bread is not so much used now as it was years back.  Most housekeepers have found by experience that it is a waste both of time and money.  There are very few houses among the middle classes which possess an oven capable of competing with any chance of success with a baker’s oven.  There are, however, many vegetarians who believe in what is called whole-meal bread.  A good deal of the whole-meal bread sold as such has been found to be adulterated with substances very unwholesome