WHITE CUP CAKE.
392. One cup of butter,
Two cups of sugar,
Three cups of flour,
The whites of eight eggs,
A small table spoonful of salæratus,
A table spoonful of rose-water,
Milk or cream to make a thick batter.
Beat the butter and sugar to a cream. Whisk the eggs very light, and add them gradually with the flour, add the rose-water and salæratus, and if this should not be quite as thin as pound cake batter, add a little rich milk or cream. Fill small tins about three parts full with the mixture and bake them.
The yelks of the eggs which are left may be used for a pudding.