Delicate Cake

Mrs. Anson Gorton.

One coffeecup butter, two cofteecups sugar, four coffee-cups flour, one-half coffeecup milk. The whites of eight eggs, two teaspoons cream-tartar, even teaspoon of soda. Flavor to taste.

Delicate Cake

Marian Ely.

The whites of four eggs well beaten, one cup white sugar, one-half cup butter, one-half cup sweet milk, two cups flour, one teaspoon cream tartar, one-half teaspoon soda.

Delicate Cake

Mrs. J. A. Ellis.

One and a half cups powdered sugar, one half of butter, one and a half of flour, one-half of corn starch, sifted with the flour, one-half of milk, the whites of six eggs beaten to a froth, one small teaspoon cream-tartar, one-half tea-spoon soda; flavor with almond or vanilla. Bake in a moderate oven.

Delicate Cake

Mrs. A. T. Hall. One cup butter, two of sugar, one of sweet milk, whites of eight eggs, three cups flour one teaspoon of cream tartar, one-half teaspoon soda.

Delicate Cake

Mrs. C. E. Browne, Evanston. Two eggs, a trifle over half a cup of butter, one cup sweet milk, one and a half of sugar, and three teaspoons baking powder. Put together in the usual manner, and flavor with extract of almonds or lemon. Made with the whites of four eggs, it is admirable for cocoanut cake; or with yolks for chocolate. Use your judgment in adding flour. This recipe I have had in use for fifteen years, and while inexpensive, it is nice enough for most any occasion.