Eggs will beat more quickly in cold weather if they are placed for a short time in warm water before breaking them. In summer put them in cold water for a short time. Break each egg separately into a cup to make sure that it is not stale; not only look to see if it is good but test it also by smelling. An egg that is the least tainted will spoil the cake or anything else in which it is used. The quick- est way to separate the yolk and the white is to carefully break them into a plate and then lift out the yolk with the fingers, allowing the white to fall between them. If even the smallest amount of yolk gets mixed into the whites they will not froth. Beat eggs in an earthen dish. The whites and yolks are best beaten separately as it takes longer to beat the whites. When beaten separately, if the cook has no assistant, the yolks should be beaten first and until they are a light lemon color, and strain them if the cake is fine; then beat the whites until they are too stiff to fall out of an inverted dish. If the whites become liquid again they cannot afterwards be made light, so do not stop beating till they are light and stiff. The eggs should be put in a cool place till wanted to use. When only the whites are used, the yolks, if unbroken and kept covered, will keep 2 or 3 days, but it is better to use them at once, working them into custards, etc. The whites of eggs will beat quicker if a pinch of salt is added, and they also beat more easily in a cool place or in a draught. If both yolks and whites are strained through a sieve before beating them they will beat smoother and easier. U8 CAKE The object in beating eggs is to force in air. The more and quicker they are beaten the better, up to the point where the albumen forms a thin film around all the air bubbles it will hold — millions of them. More beating after that only serves to break the film and let the air escape, and then the c<rgs will faU. If allowed to stand after being beaten, their own weight will break the thin films, the air will es- cape, and they will fall. Because of the oil contained in yolks they will, if added to beaten whites, cause the films to break, and so let out the air. This is the prin- ciple involved. Milk when called for in our recipes, always means sweet milk, un- less otherwise specified. Some cooks use water instead of milk in even the best cakes, and water can be substituted without detriment, so that if you wish to make a cake calling for milk, and you are out of it, you can still make the cake and use water instead. A hint. — For cakes, jpuddings, bread, etc., skimmed milk an- swers as well as rich milk, and the cream can be saved and used for coffee, desserts, etc. Spices for cake should be of the best quality. Cinnamon, cloves, allspice, and pepper are much nicer if bought in bulk, and freshly ground at home, when needed. Cinnamon. — This is the inner bark of a tree, a spe- cies of the laurel family which grows to the height of 20 or 30 feet, and is found ii. Ceylon, Java, etc. " Clove OiV is distilled from the leaf. Cinnamon contains a fra- grant essential oil. It is best to br.y it in the stick or roll; pound it in a mortar, and sift it fine for use. cinnamon.

AI-modernized reading of the original text

Eggs will beat more quickly in cold weather if they are placed for a short time in warm water before breaking them. In summer put them in cold water for a short time. Break each egg separately into a cup to make sure that it is not stale; not only look to see if it is good but test it also by smelling. An egg that is the least tainted will spoil the cake or anything else in which it is used. The quickest way to separate the yolk and the white is to carefully break them into a plate and then lift out the yolk with the fingers, allowing the white to fall between them. If even the smallest amount of yolk gets mixed into the whites they will not froth. Beat eggs in an earthen dish. The whites and yolks are best beaten separately as it takes longer to beat the whites. When beaten separately, if the cook has no assistant, the yolks should be beaten first and until they are a light lemon color, and strain them if the cake is fine; then beat the whites until they are too stiff to fall out of an inverted dish. If the whites become liquid again they cannot afterwards be made light, so do not stop beating till they are light and stiff. The eggs should be put in a cool place till wanted to use. When only the whites are used, the yolks, if unbroken and kept covered, will keep 2 or 3 days, but it is better to use them at once, working them into custards, etc. The whites of eggs will beat quicker if a pinch of salt is added, and they also beat more easily in a cool place or in a draught. If both yolks and whites are strained through a sieve before beating them they will beat smoother and easier. U8 CAKE The object in beating eggs is to force in air. The more and quicker they are beaten the better, up to the point where the albumen forms a thin film around all the air bubbles it will hold — millions of them. More beating after that only serves to break the film and let the air escape, and then the eggs will fall. If allowed to stand after being beaten, their own weight will break the thin films, the air will escape, and they will fall. Because of the oil contained in yolks they will, if added to beaten whites, cause the films to break, and so let out the air. This is the principle involved. Milk when called for in our recipes, always means sweet milk, unless otherwise specified. Some cooks use water instead of milk in even the best cakes, and water can be substituted without detriment, so that if you wish to make a cake calling for milk, and you are out of it, you can still make the cake and use water instead. A hint. — For cakes, puddings, bread, etc., skimmed milk answers as well as rich milk, and the cream can be saved and used for coffee, desserts, etc. Spices for cake should be of the best quality. Cinnamon, cloves, allspice, and pepper are much nicer if bought in bulk, and freshly ground at home, when needed. Cinnamon. — This is the inner bark of a tree, a species of the laurel family which grows to the height of 20 or 30 feet, and is found ii. Ceylon, Java, etc. " Clove OiV is distilled from the leaf. Cinnamon contains a fragrant essential oil. It is best to br.y it in the stick or roll; pound it in a mortar, and sift it fine for use. cinnamon.

The household cook book