The new practical housekeeping

In making chocolate loaf cake, it is more economical to make white sponge or delicate cake at the same time, using yolks for former and whites for latter. When out and heaped together on the same dish, the contrast is attractive. To make an economical marble cake, any ordinary cake recipe will do, using whites of eggs and white sugar with lemon ( flavoring for the light part, and the yolka, brown sugar and spices, or grated chocolate for the dark, taking for each part half the quantity given in the recipe. Layer cake may be varied in the same way, alternating dark and light layers when putting together ; or, stir fruit into one or two layers. Clarified Butter is much better than either lard or butter for greasing cake pans, and is prepared by putting butter over the fire in a porcelain bowl or farina skillet until the white cheesy grains have formed in it. Then set to one side, skim off all ' that rises to the top, settle and strain and bottle for future use. It will keep for years, and should be always at hand, as besides its superiority for the purpose named above, it is especially prized for frying oysters, croquettes, fritters, etc. If the butter is stale or rancid, after skimming it put in one or more slices of toasted bread, which will absorb the offensive taste or odor in a few minutes. Fruit cake may be made without brandy or wine, by using a gill of double cream or cup of molasses instead of wine glass of liquor and the difference in the cake is not apparent. Never wash raisins, as they absorb moisture, and tend to make the cake heavy. Place them in a coarse towel and rub as clean as possible and then pick over, carefully removing all stems and defective fruit. Prepare them before making cake, sprinkle with flour and add the last thing before putting cake in oven. If added before this, their weight carries them to the bottom of the cake. To remove seeds^ clip with scissors or a sharp knife. For light fruit cake, seeding is all that is necessary, and when chopped, take care not to make them too fine« Citron should * be sliced thin and cut in rather small pieces. Wash currants in warm water, rub well, pour oflF water, and repeat until water is clear, drain in a sieve. Spread on a cloth and rub dry, pick over carefully, dry in a cool oven or heater, or in the sun out of doors, covered with gauze. When fruit is mixed, cream butter and sugar, add spice, molasses, cream or liquors, then milk (if any is called for) then eggs, well-beaten, adding whites with the flour. Always beat whites and yolks separately, add flour (which is often browned for black fruit cake) with which baking powder or soda and cream tartar has been mixed, then flavoring, (lemon and vanilla, equal parts are favorites) last fruit dredged with a little flour (some mix the fruit with all the flour.) If but little fruit is used drop into dough when placed in pan and push just beneath the surface. Fruit cake requires quite a stiff'batter. This handled strainer is made in several sizes and is not only a convenience in cake making for straining yolks, etc., but is also very useful for straining drinks for nursery and sick room, yeast, blanc mange, gravies, custards, syrups, jellies, and for sifting sugar upon fruit, cakes and handle strainer.