2 cups granulated sugar - a pound. 1 cup butter - 1/2 pound. 12 whites of eggs - 12 ounces.

1 cup milk - 1/2 pint.

2 rounded teaspoons baking powder. 1 do cream tartar.

Vanilla or lemon extract.

4 large cups flour - a pound good weight.

Sift the flour, powder and cream tartar together three or four times over.

Soften the butter and stir it and the sugar together until white and creamy, gradually stir in the milk, tepid, and a handful of the flour to keep them from separating. Whip the whites to froth and add part whites and part flour until all are in. can be baked in cake moulds or in layers. Makes 1 3-pint mould of cake and 1 shallow tin cake pan an inch deep. When done, spread over them the easy cake frosting, No. 3 and set in a warm place to dry.

Cost: sugar 8, butter 10, whites equal to 8 eggs ® 15, 10, milk 1, powder and c. t. 3, flour 3, frosting for 2 cakes 5; 40 cents for 4 pounds.