"Very well, we will. And, by the way, remember when you make cake to keep out just a little batter and thin it with water or milk and pour it on a buttered tin; bake it quickly, mark it off while warm into strips, cover with the egg and nuts as before, and brown it; that is just as nice as a more elaborate cake." "You said we were not to have cake." "No, I said not often, and no rich cake at all. But you can make cake once a week, for Sunday night, of course; and when you do, Dolly, try this: take out enough batter to put in two little patty pans. Bake those, and while they are fresh split them open on the side and take out part of the crumb; put in a spoonful of preserves or jam or half a peach and press the edge together so the opening does not show. Then cover the cakes with plain icing made by mixing a little water or milk with confectioner's sugar; when this is firm, serve the cakes for a dessert. If you have a tiny bit of whipped cream to put with each cake, so much the better. There you have a dessert which practically costs nothing, for the cake was inevitable anyway, and you simply took a bit of left-over, added the fruit and icing, and there you are." "If I had a cow and so could have cream, I could fill the middle with whipped cream, and have something even better." "Yes, indeed; it makes me sigh to think of that cow! Or, you could manage this dessert in this way; bake the cake in one small tin instead of in two little ones, and split it and fill it with soft custard well thickened with corn-starch and flavored; or you could put jam between the layers and eat cream on it, if you had any. Or, you could use strawberries in summer and have a perfectly delicious shortcake." "Yes, of course; I'll write all those things down. Only I suppose we sha'n't have cake very often if it has to be cheap and plain, for I don't care for that kind." "Oh, there are good kinds you can have, my dear. I said not to have extravagant kinds, that was all. Have good cake when you have any, and do not try and skimp on the materials. Only, make a little cake, that calls for a small amount of butter and few eggs, and eat it up while it is fresh and good, rather than make a huge layer-cake that lasts a week and costs money. If you choose a good rule, you can vary it. One day bake the cake in a loaf and add raisins and spices; or split it and put jam between the layers; or bake it in two tins and put mixed nuts and raisins chopped together between the layers. You can have all sorts of things for a change, you see." "I am afraid to venture, but I suppose I will learn in time. When eggs are cheap I suppose we can indulge in a little better cake than when they are dear."