"Now, ladies, you can see the ex-ceed-ing-ly good texture of this cake, as I drop it from the spoon. The nu-tri-tive value of the ut-il-ized com-po-si-tion is unequaled, except in rare cases of cul-in-ary e-con-om-y. For instance, the proteids, the car-bon-a-ce-ous contrib-u-tions plus the con-di-ments, afford an instance of un-u-su-al strength-giving power. The in-ex-cus-a-ble prod-i-gal-i-ty of the A-mer-i-can house-wife----'" [Illustration: "I'll make the sponge cake first," said Mary Frances.] "Whew!" whistled Tea Kettle, "for pity's sake, stop it!" "Humph!" said Square Cake Tin, "I don't see that that proves you know anything about cake. Now I'll explain: "There are really only two kinds of cake in general: "1. Cakes without butter, or some form of sponge cakes. "2. Cakes with butter, or plain cakes. "More important than the mixing of the cake is the baking. "Have a rather low fire, which will grad-u-al-ly increase in heat without adding more fuel. [Illustration: "Now I'll explain."] "Rules: "Thin cakes require a hotter oven than larger ones. "Molasses cakes will burn easily, so require a cooler oven than others. "Sponge cakes require a 'slower' oven than butter cakes. [Illustration: "Whew! for pity's sake, stop it!"] "Cake is done when it shrinks from the sides of a pan, or when a straw comes out dry. You know the way, don't you?" "Yes," said Mary Frances. "My, what a lot you do know!" "Now, read the next recipe, please. The butter kind," said Mary Frances; whereat the Cake Tins looked pleased. [Illustration: The Cake Tins looked pleased.] NO. 32.--DREAM CAKE. 4 tablespoons butter 1 cup sugar 2 eggs ½ cup milk 1¼ cups flour 2 teaspoons baking powder 1/8 teaspoon ground mace dash of salt 1 teaspoon vanilla 1. Put butter in a bowl; add sugar. "Cream" or rub thoroughly together. 2. Beat yolks of eggs. Add to butter and sugar, stirring well. 3. Mix and sift twice flour, baking powder, mace and salt. 4. Add one-third of the milk to the yolks, butter and sugar. 5. Sift in one-third of the flour. Do this until all the milk and flour are used, beating well each time. 6. Add vanilla. Beat well. 7. Beat white of eggs light. Fold them into the cake. 8. Grease shallow pan as in No. 31. Pour in the cake. 9. Bake in moderate oven about 35 minutes, or until it shrinks from the pan. [Illustration: "Now, read the next recipe."] "We'll both be used!" exclaimed the Cake Pans, joyously. "I told you so! I told you!" they cried at each other as though having an argument. "Come," said Mary Frances, "less talking. We must get to work." "Look at the oven first," said the Cake Pans, as Mary Frances started to break the eggs. "Is it right?" asked the little girl, lifting them up to see. "Yes," they said, "it will be just right when we are ready."