White Cake

2 Cups sugar, 1/2 cup butter, 5 egg whites, 3 cups flour, 1 cup sweet milk, 3 teaspoons baking powder, 1 teaspoon vanilla. Mix, beat well and bake in a moderate oven.

Mrs. W. T. Skaggs.

White Cake

Whites of 5 eggs, 1 1/2 cups sugar, 3 cups flour measured before sifting, 1 cup milk, 3/4 cup butter (scant), 1 teaspoon soda and 2 teaspoons cream of tartar. Makes 3 large layers.

Mrs. ARTTER Clark.

White Layer Cake

2 Cups sugar, 1 cup butter, 4 to 8 whites of eggs, 3 cups flour, 1 heaping teaspoon baking powder, 1 cup sweet milk, 1 teaspoon flavoring. Makes 3 good layers.

Mrs. J. B. Hetherinton, Jr.

White Cake

1 1/2 Cups sugar, 1 1/2 cups flour, 1/2 cup cornstarch, 1/2 cup milk, 1/2 cup butter, whites 6 eggs, 1 teaspoon baking powder, flavor. Mix in Mrs. Roy L. Seright.

Feathe

3/4 Cup butter, 2 cups sugar, 1 cup sweet milk, 3 cups sifted flour, sifted with 3 teaspoons baking powder, whites 8 eggs, 1/4 teaspoon almond extract and 1/2 teaspoon vanilla. Cream butter and sugar, and add 1 at a time the unbeaten egg whites and beat mixture vigorously after each white is added. Add the flour and milk alternately and give a thorough beating when all has been added. Bake in layers in a moderate oven. Mrs. C. E. Combe.

White Cake

1 Cup butter, 2 cups sugar, 1 cup sweet milk, 3 cups flour, whites 5 eggs, 2 teaspoons baking powder. Cream butter and sugar until very fluffy, pour milk in, stirring while it is being poured, add baking powder to flour and sift 5 times. Beat whites of eggs to stiff froth and add last.

Filling: 2 Cups sugar and 1 cup water, cook until it threads. Remove from stove and pour over the beaten whites of 2 eggs and flavor. Mrs. Harry Barter.

White Layer Cake

1 Cup butter, 1 cup sugar, 1/2 cup milk, 2 scant cups flour, 1 1/2 teaspoons Calumet baking powder, whites 4 eggs, 1/2 teaspoon of vanilla. These measures are level, do not heap. Mix flour and baking powder, cream butter and sugar, add milk and flour alternately, then vanilla and beaten whites. Bake in 2 layers in hot oven. Use any desired filling.

Mrs. Grace Baker.

Gold And White Cake

White part: 1 Cup sugar, 1/2 cup shortening (Crisco), 2 cups flour, pinch salt, 3 teaspoons baking powder, 3 egg whites, 2/3 cup milk, or water (water preferred, more tender), flavoring.

Yellow part: Use the same ingredients as above, only use a little less shortening (rake off a little) and add the yolks of 3 eggs. Mix as any other cake. Bake 1 yellow layer and 1 white one. Use choco fixing as follows: 1 Cup sugar, 1 cup milk 2 tablespoons cocoa, 2 tablespoons butter and 2 teaspoons vanilla.

Mrs. Otto Baker.

White Layer Cake

. 2 Cups sugar, 1 scant cup butter, 1 cup sweet milk, 3 cups flour, 3 level teaspoons baking powder, 1 teaspoon vanilla and whites 8 eggs. Mix, bake and put together with any preferred filling. Mrs. T. O. Elliot.

P. E. O. Cake

1 Scant cup sugar, 1 cup butter. Put whites 2 eggs in a cup and fill the cup with sweet milk, add to creamed butter and sugar 2 teaspoons baking powder sifted with 2 cups flour, 1 teaspoon vanilla. Bake in layers. Filling: Take the yolks of 2 eggs, add to 1 cup powdered sugar, 1 teaspoon vanilla. Beat well and put between layers.

Mrs. Fred Baumer.

White Cake

1 Cup butter, 2 cups sugar, 1 cup sweet milk, whites 4 eggs, 3 cups flour, 1 1/2 teaspoons baking powder, flavoring. Cream butter and sugar and add milk and white of 1 egg; beat 2 or 3 minutes, then add 1 cup flour and 1 egg white and beat as before continue adding flour and egg until 3 cups of flour and 4 eggs have been used. Do not beat eggs first. Add baking powder in the last cup of flour. Bake in 2 layers and put together with icing.

Mrs. O. M. arrakrr.