Grease pans with melted fat, applying the same with a butter brush. If butter is used, put in a small saucepan and place on back of range; when melted, salt will settle to the bottom; butter is then called clarified. Just before putting in mixture, dredge pans thoroughly with flour, invert, and shake pan to remove all superflous flour, leaving only a thin coating which adheres to butter. This gives to cake a smooth under surface, which is especially desirable if cake is to be frosted. Pans may be lined with paper If this is done, paper should just cover bottom of pan and project over sides. Then ends of pan and paper buttered.