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Star (Christchurch), Issue 19225, 12 November 1930, Page 10

When making a cake, it is useful tcknow that sour milk makes a spongy, light cake; sweet milk, one which cuts like pound cake. With south milk soda alone is used; with sweet milk, soda and cream of tartar. Never use fresh and sour milk for the same cake. Butter should be beaten to a cream, and the sugar added very gradually; next the 3'olks of eggs, then the flour, then the whites of the eggs, and finally the flavouring or spice. The addition of fruit, such as sultanas, which are plump and finely flavoured, or currants, which contain iron, improves the taste of a cake and increases its nutriment. It sounds brutal to let a bab3’ go on cr3lng, but a little normal citing is a natural and healthful exercise which results in expansion of lungs, improved blood circulation and muscular development. At the same time, certain forms of crying have a special meaning. Loud and persistent cri’ing is often provoked by an unfastened safety pin causing pain, or by a tape that is too tight. Continual and petulant crying often indicates thirst and a teaspoonful of pure water will usually cause baby to stop crying.