If dry spices are used, mix them with
the sugar. Always sift baking powder with the flour. If soda and cream of
tartar are used, sift the cream of tartar with the flour, and dissolve the
soda in a little milk or warm water. For very delicate cakes, powdered
sugar is best. For gingerbreads and small cakes or cookies, light brown
answers.
Where fruit cake is to be made, raisins should be stoned and chopped, and
currants washed and dried, the day beforehand. A cup of currants being a
nice and inexpensive addition to buns or any plain cake, it is well to
prepare several pounds at once, drying thoroughly, and keeping in glass
jars. Being the very dirtiest article known to the storeroom, currants
require at least three washings in warm water, rubbing them well in the
hands. Then spread them out on a towel, and proceed to pick out all the
sticks, grit, small stones, and legs and wings to be found; then put the
fruit into a slow oven, and dry it carefully, that none may scorch.
In baking, a moderate oven is one in which a teaspoonful of flour will
brown while you count thirty; a quick one, where but twelve can be
counted.
The "cup" used in all these receipts is the ordinary kitchen cup, holding
half a pint. The measures of flour are, in all cases, of _sifted flour_,
which can be sifted by the quantity, and kept in a wooden pail.
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