Archangel Cake

Beat the whites of 8 eggs to a stiff froth, sift 2 cups of pulverized sugar and beat with 1 cup of butter until it is light and creamy; to this add 2 cups of flour that has been sifted with a teaspoon of baking powder, 1 teaspoon of salt, continuing to beat as the flour is added. Add a teaspoon of lemon extract and last of all add the stiffly beaten whites. Beat all together very thoroughly and bake in a quick oven.

Kate Harris.

White Loaf Cake

1 1/2 Cups sugar, 1/2 cup butter, 1 cup sweet milk, 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon vanilla and 5 egg whites. Mrs. Julian BRASHEARS..

Snow Cake

Cream 1/2 cup butter and 1 cup sugar, add alternately 2 cups flour and 1/2 cup sweet milk. Sift 2 teaspoons baking powder in flour and add the stiffly beaten whites of 4 eggs.

Bake in 1 loaf. Mrs. A. A. Lehman.

White Loaf Cake

1 Cup butter, 2 cups sugar, I cup sweet milk, 3 cups flour, 3 level teaspoons baking powder, 1 teaspoon vanilla and whites of 8 eggs. Cream the butter and sugar, add the milk, then the flour and baking powder sifted together, then vanilla and lastly the egg whites beaten stiff. Bake in a loaf. Mrs. A. E. Somers.

Dolly Varden Cake

Whites of 3 eggs, 1 1/4 cups powdered sugar, 1/2 cup butter, 2 cups flour with 1 1/2 teaspoons baking powder. Cream butter and sugar, add stiffly beaten whites of eggs, mix flour and baking powder and lastly the milk and flavoring. Is especially good with fresh fruits. Mrs. M. S. Coleman.

White Loaf Cake

White of 8 eggs, 2 1/2 cups of pastry flour, 3/4 cup butter, 1/2 cup water, 1 1/4 cups granulated sugar, 2 heaping teaspoons baking powder. Cream butter and sugar (warm sugar very slightly if butter is cold; never warm butter), pour water on top of butter and sugar, pour slightly whipped whites on top of water (do not stir water in butter and sugar), then add pastry flour and baking powder that has been sifted together 3 times; add extract, beat hard until fine as velvet. Pour into ungreased pan, put in slow oven, let it raise to top of pan, then increase heat and finish baking as rapidly as possible without burning. Watch oven as for Angel Cake, cool oven in same manner; when cake is done it will feel firm under finger tip touch; do not bake too dry It should stay in pan same as Angel Cake. Cut out of pan when cold.

Igleheart.

Marble Cake

White Part: Mix together 2 cups flour, 1 cup sugar and 1 3/4 teaspoons baking powder, add 1/2 cup sweet milk and 1 cup soft butter and whites 2 eggs. Beat hard for 3 minutes.

Dark Part: Same as white except mix 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and 1/4 teaspoon cloves with the dry ingredients and use the egg yolks instead of the whites. Bake in loaf, alternating light and dark.

Mrs. Harry Woolcott.

WHITE OR CHOCOLATE CAKE (Never Fails) 1/2 Cup butter, 1 cup sugar, 2 cups cake flour, 3 teaspoons baking powder, 3 egg whites, 1/2 cup milk, 1 teaspoon flavoring. Double recipe for larger cake. For Marble Cake divide the dough and to one-half add 2 squares of chocolate, 1/4 teaspoon soda, scant teaspoon cinnamon and 1/4 teaspoon cloves. Bake in loaf, alternating light and dark.

Mrs. G. G. Mugge.

Sour Milk Cake

1 Heaping cup sugar, 1 cup butter and lard mixed, 1 egg, 1 cup sour milk, 1/2 teaspoon soda, a teaspoon lemon and a teaspoon vanilla, flour to make a stiff batter, add 1/2 cup chopped nuts to flour before mixing. Bake in loaf.

Mrs. Fred Baumer.