One-fourth cup of butter, one cup of sugar, two egg whites or one whole egg, one-half cup of milk, one and two-thirds cups of flour, two level teaspoonfuls of baking powder. Stir the butter in a cup until soft and pliable; then add sugar, a little at a time, and continue to stir until the whole becomes light and white; add one egg whole, and stir until thoroughly incorporated; then add a little milk, and thoroughly mix; then a little flour, and incorporate that; then add the other egg, and, when thoroughly mixed with the dough, add a little milk, and so continue until all except one or two tablespoonfuls of flour have been used; mix the baking powder with this, and put it in last, and stir well. Have ready one cup of nut kernels cut in pieces (hickory nuts, pecan nuts, or English walnuts), and stir half of them into the cake dough. Bake the cake in layers in a moderately hot oven. When done and cooled a little, spread the following mixture between layers:
One egg white, one cup-of sweet milk, two level table-spoonfuls of cornstarch, mixed with an equal amount of milk or cream. Put the milk to heat, and add to it six level tablespoonfuls of sugar. Heat to boiling point, and pour over the moistened starch, pouring slowly and stirring to prevent lumping. Return to the fire, and cook a few minutes after it reaches the boiling point; then pour it over the beaten egg white, carefully folding it in; add the nuts, and spread between the layers of cake. Four level tablespoonfuls of flour instead of the two of corn starch may be used in making this filling, if desired.
One-fourth cup of butter, three-fourths cup of sugar, one-fourth cup of milk, scant cup of flour, one and one-half teaspoonfuls of baking powder, one-half cup of egg yolks (five medium-sized eggs usually), one teaspoonful of extract, lemon and vanilla in equal parts. Put the measured butter into a teacup, and stir with a fork until it is soft and pliable; then add a little sugar, and stir well; then a little more, and so continue until all is used and the mixture is light and white. Beat the egg yolks until light as possible; then add them to the sugar and butter, and stir well; add milk and flour alternately, thoroughly incorporating each portion before adding another; add the extract, and beat that into the dough; then add baking powder which has been thoroughly mixed with two table-spoonfuls of flour which have been saved out. Bake in a moderate oven.
One-third cup of butter, one cup of sugar, one-half cup of milk, one and three-fourths cups of flour, two teaspoon-fuls baking powder, one-half cup of egg whites (the whites of about five eggs), one-half teaspoonful extract of almond. Cream the butter and sugar by stirring the butter until soft and pliable, using a teacup and a fork; then add a little sugar, and stir it well into it; then add a little more, and so continue until all is used; add a little milk, and stir until mixed; then add a little flour, and stir it in, and so continue until all the milk is used, and all except two tablespoonfuls of the flour. Mix baking powder thoroughly with remaining flour, and let all set while the cold egg whites are beaten very light; now stir the extract thoroughly through the dough; then add flour with baking powder, and stir that into it; then carefully fold the egg whites into the dough, stirring barely enough to mix, so that no egg will lie in bunches, but no more. Much stirring may make the cake heavy. Bake forty-five minutes in a moderate oven,-if put into a brick-shaped bread tin.