HICKORY NUT CAKE.
Stir one cup of butter and two of granulated sugar to a cream. Beat the whites of six eggs to a stiff froth. Sift flour, then measure four cups and add to it two teaspoonfuls baking powder. Sift again, three times. Now stir in the creamed butter and sugar, one cup sweet milk and most of the flour, a little at a time, alternately. Then balance of flour and egg. Don't beat, only stir well and lightly. Bake in moderate oven. When you add milk and flour, stir in one cup of hickory nuts, chopped tolerably fine and floured.