Two-thirds cup of butter beaten to a cream 2 cups of granulated sugar. 1 cup of milk, whites of 8 eggs, 3 cups of flour, 2 heaping teaspoonfuls baking powder: After butter has been beaten to a cream, add sugar and cream them together, adding milk during the process of creaming, then add the flour, and last, finely beaten whites of eggs. Have everything in readiness before beginning to make cake. Sift the flour, then return to sifter 3 even carefuls. There will be a small quantity over. Into this put the baking powder and mix it with the flour, leaving this in a covered cup until just as you put the flour into the cake, then add to sifter. Have whites of eggs beaten and in a cool place until needed. Beat cake well before putting in eggs, then fold them in. Have pans greased with pure lard, with paper fitted in each pan adds much to fine quality of cake. Use good lemon and vanilla extract, ½ teaspoonful of each. This cake can be made in four layers: with any desired tilling. When exhibited at a county fair in Illinois it was covered with a beautiful snowy icing which was made as follows: 1 cup of granulated sugar, cold water enough to wet sugar; boil until it threads. Let stand about ½ minute, then pour very slowly over the beaten whites of 2 eggs, beating briskly all the time syrup is being poured. Beat until cold. Add the juice of ½ lemon into the icing, which makes it snowy white and gives it the taste of lemon ice.

- Mrs. Leroy Calvert.