BAKING HINTS

Creaming Butter and Sugar: In creaming butter and sugar for a
cake, a little hot milk added will aid in the creaming process.

After using the oven, leave the door open until the oven is cool, ‘so
that moisture will not condense and rust the metal.

To decorate the cake without a decorator, cut an envelope from onle
of the top corner to the middle of the bottom of the envelope. Cut a
little piece off the corner.

An apple cut in half and placed in the cake box will keep the cake
fresh for several days longer.

When making a cake always add 2 tablespoons of boiling water to
the butter and sugar mixture. This makes a fine textured cake.

To cut a fresh cake use a wet knife.

Do not discard rinds of grapefruit, oranges, or lemons. Grate the
rinds first, put in a tightly covered glass jar and store in the refrigera-
tor. Makes excellent flavoring for cakes, frostings and such.

When you do not want to heat your oven for a shortcake, make a
short biscuit dough with a little sugar added, to a thin batter and
bake in a waffle iron.

To keep crisp cookies crisp and soft cookies soft, place only one
kind in a cookie jar.

Any cake will be greatly improved if a teaspoon of lemon juice is
added to the butter and sugar. This makes a cake very light and
shorter. Fresh milk makes cakes close grained and more solid.

For a nice decoration on white frosting, shave colored gumdrops very
thin and stick on. They will curl like little roses.