A. C. AULT.
Two cups white sugar, one cup butter, one cup sweet milk, two cups
flour, one cup corn starch, whites of six eggs, two teaspoonfuls
baking powder. Flavor to taste.
SNOW CAKE. MRS. JOHN KISHLER.
One cup sugar, one-half cup butter, one-half cup milk, one and
one-half cups flour, one teaspoonful baking powder, whites of four
eggs. Flavor to taste.
LOAF CAKE. MRS. JOHN LANDON.
Whites of five eggs, two cups of white sugar, one cup of butter, one
cup of sweet milk, two and a half cups of flour, one cup of corn
starch dissolved in some of the milk, half teaspoonful of soda, and
one teaspoonful of cream tartar.
SILVER CAKE. MRS. JOHN LANDON.
Whites of eight eggs, two cups of butter, two cups of sugar, one cup
of milk, one cup of corn starch, two cups of flour, one and one-half
teaspoonfuls of baking powder; mix corn starch, flour, and baking
powder together; add the butter and sugar alternately, then the milk;
add the whites of seven eggs last. Flavor to taste.
GOLD CAKE. MRS. JOHN LANDON.
The yolks eight eggs, one whole egg, one-half cup of butter, one and
one-half cups of sugar, three-fourths of a cup of milk, two cups of
flour, one teaspoonful of cream tartar, and one-half teaspoonful of
soda.
ANGELS FOOD CAKE. FLORENCE ECKHART.
The whites of ten eggs, one and a half tumblers of granulated sugar,
one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of
salt.
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