Persons who do not know the right way, complain much of the fatigue of beating eggs, and therefore leave off too soon. There will be no fatigue, if they are beaten with the proper stroke, and with _wooden_ rods, and in a shallow, flat-bottomed _earthen_ pan. The coldness of a tin pan retards the lightness of the eggs. For the same reason do not use a metal egg-beater. In beating them do not move your elbow, but keep it close to your side. Move only your hand at the wrist, and let the stroke be quick, short, and horizontal; putting the egg-beater always down to the bottom of the pan, which should therefore be shallow. Do not leave off as soon as you have got the eggs into a foam; they are then only _beginning_ to be light. But persist till after the foaming has ceased, and the bubbles have all disappeared. Continue till the surface is smooth as a mirror, and the beaten egg as thick as a rich boiled custard; for till then it will not be really light. It is seldom necessary to beat the whites and yolks separately, if they are afterwards to be put together. The article will be quite as light, when cooked, if the whites and yolks are beaten together, and there will then be no danger of their going in streaks when baked. The justly-celebrated Mrs. Goodfellow, of Philadelphia, always taught her pupils to beat the whites and yolks together, even for sponge-cake; and lighter than hers no sponge-cake could possibly be.
When white of egg is to be used without any yolk, (as for lady-cake, maccaroons, meringues, icing, &c.,) it should be beaten till it stands alone on the rods; not falling when held up.
Hickory rods for egg-beating are to be had at the wooden-ware shops, or at the turner's. For stirring butter and sugar together, nothing is equal to a wooden spaddle. It should be about a foot long, and flattened at the end like that of a mush-stick, only broader. Spoons are very tedious and inconvenient either for beating eggs or stirring butter and sugar, and do not produce the proper lightness.
BOSTON CAKE.--Put a pound of powdered white sugar into a deep pan, and cut up in it a pound of fresh butter. Stir the butter and sugar together till perfectly light. Then add a powdered nutmeg, a table-spoonful of powdered mace and cinnamon mixed together, and a large wine-glass of excellent brandy. If the brandy is of bad quality it will give the cake a disagreeable taste. If very good, it will highly improve the flavour, and also add to the lightness of the cake. Sift into a pan a pound of flour. In another pan beat six eggs till very thick and smooth. Stir them gradually into the butter and sugar, alternately with the flour, and a pint of rich milk or cream, a little of each at a time. Have ready a level tea-spoonful (not heaped) of pearlash, or sal-eratus, (or a full tea-spoonful of bi-carbonate of soda,) dissolved in as much warm water as will cover it. Add this at the last, and then give the whole a very hard stirring. Butter a large square pan. Put in the mixture. Set it immediately into the oven, and bake it thoroughly. It requires very long baking. A thick square Boston cake will scarcely be done in less than three hours. At the end of the first hour, increase the heat of the oven, and also at the second. When cool, sift powdered sugar over it, and cut it into squares.