One-fourth cup butter, one-half cup sugar, one-fourth cup milk, one egg, one small cup flour, one teaspoonful baking powder, one-half teaspoonful vanilla. Rub the butter and sugar to a cream, beat the egg light without separating and put it in next, then the milk, a little at a time. Add the baking powder and flour, and then the vanilla. Bake in little tins.
VELVET SPONGE CAKE.
Two cups sugar, six eggs, leaving out the whites of three, one cup boiling water, two and one-half cups flour, two teaspoonfuls baking powder in the flour; beat the yolks a little, add the sugar and beat fifteen minutes; add the three beaten whites and the cup of boiling water just before the flour; flavor with a teaspoonful lemon extract and bake in three layers, putting between them icing made by adding to the three whites of eggs beaten to a stiff froth six dessert-spoonfuls pulverized sugar to each egg, and lemon to flavor.
WHITE ICING.
Four cups sugar, one-half teaspoonful cream of tartar, one-half teaspoonful baking powder, one cup hot water, whites of four eggs, juice of one-half lemon. Mix sugar, cream of tartar and baking powder. Add water and let boil. Do not stir. Beat whites of eggs, standing in a pan of hot water. Add boiling syrup, a spoonful at a time, slowly, until half has been added. Put in lemon juice and beat hard, letting the rest of the syrup boil until it looks thick. Then pour it into mixture, beating hard. Set in pan over hot water until it will stand alone when dropped from spoon. If not thick enough, beat and steam again; if too thick, add boiling water and steam more.
WHITE MOUNTAIN CAKE.
Two cups pulverized sugar, one-half cup butter beaten to a cream; add one-half cup sweet milk, two and one-half cups flour, two and one-half teaspoonfuls baking powder in the flour, whites of eight eggs; bake in jelly tins and put together with icing made by boiling one-half teacup water and three teacups sugar till thick; pour it slowly over the well-beaten whites of three eggs and beat all together till cool. Beat before putting on each layer. Sprinkle each layer thickly with grated cocoanut, and a handsome cocoanut cake will result.
WHITE PERFECTION CAKE.
Three cups sugar, one cup butter, one cup milk, three cups flour, one cup cornstarch, three teaspoonfuls baking powder, whites of twelve eggs beaten to a stiff froth, cream, sugar and butter; dissolve cornstarch in milk and add to the sugar and butter; mix flour and baking powder and add to mixture. Lastly the whites of eggs, well beaten. Bake in a moderate oven.