For baking large cakes, the pans (whether of block tin or earthen) should have straight sides; if the aides slope inward, there will be much difficulty in icing the cake. Pans with a hollow tube going up from the centre, are supposed to diffuse the heat more equally through the middle of the cake. Buns and some other cakes should be baked in square shallow pans of block tin or iron. Little tins for queen cakes, &c. are most convenient when of a round or oval shape. All baking pans, whether large or small, should be well greased with butter or lard before the mixture is put into them, and should be filled but little more than half. You should have at least two dozen little tins, that a second supply may be ready for the oven, the moment the first is taken out. You will also want tin cutters for cakes that are rolled out in dough. All the utensils should be cleaned and put away as soon as they are done with. They should be all kept together, and, if possible, not used for any other purposes. [Footnote: All the utensils necessary for cake and pastry-making, (and for the other branches of cooking,) may be purchased in Philadelphia; at Gideon Cox’s household store in Market street, No. 335, two doors below Ninth. Every thing of the sort will be found there in great variety, of good quality, and at reasonable prices.] As it is always desirable that, cake-making should be commenced at an early hour, it is well on the day previous to ascertain if all the materials are in the house; that there may be no unnecessary delay from sending or waiting for them in the morning. Wastefulness is to be avoided in every thing; but it is utterly impossible that cakes can be good (or indeed any thing else) without a liberal allowance of good materials. Cakes are frequently rendered hard, heavy, and uneatable by a misplaced economy in eggs and butter; or tasteless and insipid for want of their due seasoning of spice, lemon, &c.