The household (of the Detroit free press)

If prepared flour is used, neither soda nor cream of tartar can be employed. The currants, citrons or raisins must be well floured, but use for this the flour measured out for the cake, else the cake will be too stiff. Beat up the latter very light before adding the fruit, as it should be beaten gently and not long after that is added. The whites, beaten very stiff, are to be put in the last thing. After that very little beating is allowed — only what is necessary to incorporate the fruit and whites of eggs thoroughly with all the other ingredients. When beating the whites do not stop, after once having begun, till they are very stiff, else they will "go back," and can never be brought up light again. In making raised cake all fruit must be well rolled in flour left out for that purpose, and not be added to the cake till just ready to put into the oven. It must not then be beaten in, but spread over the top lightly and pressed in a little way, else the fruit will all sink to the bottom and be worthless. Practice and watchfulness soon teach one who is in earnest to judge correctly when cake, bread or pies are done. If ever so properly prepared, they will be heavy if taken from the oven before thoroughly baked. If obliged to turn pans round in the oven, do not move them roughly, but with great gentleness, and if possible never take bread, cake, or biscuit out of the oven to turn it. The air striking it will injure it greatly. If sour milk or buttermilk is used in making cake, it must be placed in the oven as soon as put together, unless, like hard gingerbread or cookies, it needs to be rolled out or molded. In that case it is not injured if it stands some hours. WEDDING CAKE ORNAMENTS. Take one pound of sugar and the whites of four eggs ; beat the eggs till almost stiff, and add half the sugar with one half teaspoonful of acetic acid ; when beaten thoroughly add the rest of the sugar and another one-half teaspoonful of acid with some flavoring. Beat it till smooth, and after rubbing the cake with flour in order to remove all crumbs, put a coat of icing on the cake and set in the sun to dry. Fill the tubes with icing and put a row of dots at equal distances round the top edges ; allow these to dry and take a smaller tube and go from one dot to the other till all have been touched ; when dry put another row of dots, then the rail. It can be built as high as desired in this way. The top can be ornamented by going across, then let another row of dots intersect it at right angles and divide those again, build as high as the railing of the circumference. Dot the side in points reaching from top to bottom, or scallops, and build as on the top. Take a piece of tissue paper one and a half inches larger than the cake stand, and pink and perforate the edge ; this can be done with the pinking iron and a saddler's punch. Place the cake on and make an edge of lace on the bottom of the cake by allowing the funnel to touch the cake at regular distances ; when dry let the funnel touch between those spaces. It can be made to extend an inch or two so none of the space between the cake and the paper will show. A wet cloth spread over the bowl of icing will keep it from drying. If too stiff beat the white of another egg and put in a small quantity. If too thin add more sugar.