Thanksgiving citron cake
Cream a cupful of butter with three cupfuls of powdered sugar, add a cupful of milk, and four cupfuls of prepared flour alternately with the stiffened whites of ten eggs. If too stiff lessen the quantity of flour. Flavor with rose-water, and stir in two cups of shredded citron, plentifully dredged with flour. Bake in an oven, not too hot, for two hours.