This section is from the book "The Peoria Women's Cook Book". See also How to Cook Everything.
Whites of 1 0 eggs,
1½ cups sugar, sifted 6 or 8 times,
1 cup flour, sifted 6 or 8 times,
1 teaspoon cream tartar, 1 teaspoon vanilla, Candied cherries.
Beat whites of eggs to a foam, add cream of tartar and beat to a stiff froth. Fold in gradually the sugar and flour, lastly the vanilla and candied cherries cut in small pieces and dredged lightly with flour. Bake about 45 minutes in unbuttered pan in a moderately slow oven. If cake browns on top of pan, throw open the oven door for a few seconds. When baked remove from oven, invert pan and let hang for half an hour.
Boil 2 cups of sugar and ½ cup of water until it will form a soft ball when tried in cold water. Have the whites of 2 eggs, beaten in a bowl and add gradually the syrup, beating constantly until of the right consistency to spread. When icing is cool, spread a thin layer of bitter chocolate, which has been melted, over the entire cake. - Ethel G. Hatfield.
Whites of 8 large or 9 small eggs, 1 cup of flour, 1¼ cup of granulated sugar, scant ½ teaspoon cream tartar, pinch of salt in eggs before whipping, flavor to taste. Sift sugar twice, sift flour 4 or 5 times. Whip eggs to a foam, add cream tartar, whip until very stiff, add sugar and beat in (always using a spoon to mix cake with) then the flavor, beat in, then flour, fold it lightly through. Bake at once in a moderate oven from 20 to 40 minutes. - Mrs. Joseph Ogle.
1 large cup sugar, Whites 1 3 eggs, Pinch salt,
1 large cup flour,
¼ teaspoonful cream of tartar.
Beat whites of eggs and when frothy add cream of tartar. Beat very stiff. Sift flour and sugar several times. Add sugar gradually to eggs and fold flour in lightly. - Mrs. C. V. Engstrom.
1 cup boiled milk, 1 cup flour, 1 cup sugar,
3 teaspoons baking powder, Pinch salt.
Sift flour, sugar, baking powder and salt together three times, then add the boiled milk, and the beaten whites of two eggs; use no flavoring. Bake in a loaf or in layer tins. - Mrs. Wm. B. Murray.
 
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