(7) Fill the pan about two-thirds full, pushing the mixture well to the corners and sides, so as to leave a depression in the centre. (8) Attend carefully to the baking. 3. General rules for mixing cake: (1) Cake without butter-- (_a_) Separate the yolks and whites of the eggs. (_b_) Beat the yolks until thick and lemon-coloured. (_c_) Add sugar to the yolks gradually and continue beating; add the flavouring. (_d_) Beat the whites until stiff and dry, then _fold_ them into the first mixture. (_e_) Gradually sift and fold in the flour until well mixed. (2) Cake with butter-- (_a_) Cream the butter by working it with a wooden spoon. (_b_) Add the sugar gradually by stirring it in. (_c_) Beat the eggs until light, and add to the first mixture. (The eggs may be separated and the whites added later.) (_d_) Add the liquid and beat until the sugar is thoroughly dissolved. (_e_) Mix the flour and baking-powder in a sifter and gradually sift and beat it into the mixture until it is thoroughly blended. (Liquid and flour may be added alternately.) (_f_) Fold in the stiffly beaten whites, if the eggs have been separated. (_g_) If fruit, peel, nuts, etc., are used, they should be floured out of the quantity allowed for the cake and added last. 4. General directions for baking cake: (1) Small, thin cakes should be baked in a hot oven. Examples: cookies, layer cake. (2) All loaf cakes require a moderate oven. (3) In baking cakes, divide the time stated in the recipe into quarters as follows: First quarter--mixture should begin to rise. Second quarter--mixture should continue rising. Third quarter--mixture should begin to brown and to stiffen into shape. Fourth quarter--mixture should finish browning and stiffening and shrink slightly from the sides of the pan. (4) Mixture is cooked when a slight pressure leaves no dent, or when a small skewer or fine knitting-needle put into the centre comes out clean and dry.