One of the very best white cakes.

2 cups granulated sugar - 1 pound light weight.

2 cups white butter - 3/4 pound.

13 whites of eggs - 3/4 pound.

2 cups corn starch. }

2 cups flour. }1 pound together

1 teaspoon cream tartar.

1 teaspoon baking powder.

Flavoring extract or little brandy if wished, but not essential; 1/2 cup milk.

Sift the cream tartar and baking powder in the mixed starch and flour.

Soften the butter and stir it and t e sugar together to a cream; add the whites a little at a time, without previous beating, then the flour and starch and beat well; and at last beat in the milk. Bake either in moulds or in jelly cake pans. If lemons are at hand the juice of one may be used instead of cream tartar; but use no soda in white cakes.