Two cups of pulverized sugar, 1 cup of butter, 1 cup sweet milk, whites of 8 eggs, 1 teaspoonful soda, 2 teaspoonfuls of cream of tartar, 3 cups of flour. From same proportions of everything, only using the 8 yolks instead of whites of eggs, may be made a yellow cake, thus having two good sized layer cakes with alternate layers of white and yellow. Put cakes together with white icing. This was an old recipe of Aunt Sarah's mother, used when cream of tartar and soda took the place of baking powder.
SMALL SPONGE CAKES
For these small cakes take 6 eggs, 1 cup of sugar and ¾ cup of flour and ½ teaspoonful of baking powder, a pinch of salt, flavor with lemon. Beat yolks of eggs separately, then add sugar and beat to a cream, then add the stiffly beaten whites of eggs alternately with the sifted flour and baking powder; add a pinch of salt and flavoring. Bake in small muffin tins in a very moderate oven.
SMALL CAKES AND COOKIES—"AUNT SARAH'S" LITTLE LEMON CAKES
- 2 cups granulated sugar.
- 3 eggs (not separated, but added one at a time to the sugar and shortening which had been creamed together).
- 1 scant cup butter and lard, mixed.
- 2 teaspoonfuls baking powder.
- Pinch of salt
- 1 tablespoonful sweet milk.
- Grated rind of 2 lemons and juice of one.