“Lastly, bake small cakes from this same recipe.  Mary, you should have small pans for baking these delicious little cakes, similar to those I possess, which I ordered made at the tinsmith’s.  I took for a pattern one Frau Schmidt loaned me.  They are the exact size of one-quarter pound boxes of Royal baking powder.  Cut the box in three pieces of equal height, and your cakes will be equally as large in diameter as the baking powder box, but only one-third as high.  I think I improved on Frau Schmidt’s cake tins, as hers were all separate, I ordered twelve tins, similar to hers, to be fastened to a piece of sheet iron.  I had two of these iron sheets made, containing twenty-four little pans.  I place a generous tablespoonful of the batter in each of the twenty-four small pans, and cakes rise to the top of pans.  Usually I have batter remaining after these are filled.  Ice all the cake except the top with a white boiled icing or chocolate icing.  These small cakes keep exceedingly well, and are always liked by young folks and are particularly nice for children’s parties”.

“Speaking of cakes, Aunt Sarah,” said Mary, “have you ever used Swansdown cake flour?  I have a friend in the city who uses it for making the most delicious Angel cake, and she gave me a piece of Gold cake made over a recipe in ‘Cake Secrets,’ which comes with the flour, and it was fine.  I’ll get a package of the flour for you the first time I go to the city.  The flour resembles a mixture of ordinary flour and cornstarch.  It is not a prepared flour, to be used without baking powder, and you use it principally for baking cakes.  I have the recipe for both the Gold and Angel cakes, with the instructions for baking same.  They are as follows:” 

ANGEL CAKE.

“For the Angel cake, use one even cupful of the whites of egg (whites of either eight large or nine small eggs); a pinch of salt, if added when beating eggs, hastens the work.  One and one-quarter cups granulated sugar, 1 cup of Iglehart’s Swansdown cake flour.  Sift flour once, then measure and sift three times.  Beat whites of eggs about half, add 1/2 teaspoonful of cream of tartar then beat whites of eggs until they will stand of their own weight.  Add sugar, then flour, not by stirring, but by folding over and over, until thoroughly mixed.  Flavor with 1/2 teaspoonful of vanilla or a few drops of almond extract.  As much care should be taken in baking 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