White Cakes (Sixteen cakes)
1/3 C-butter
1 C-sugar
2/3 C-milk
2 C-sifted flour
3 t-baking powder
½ t-lemon extract
½ t-vanilla
3 egg whites
Cream butter, add sugar, and continue creaming. Alternately add the dry ingredients mixed and sifted. Add the milk. Beat well, add flavoring. Fold in the stiffly beaten whites. Spread evenly, two-thirds of an inch thick, on waxed paper, placed in a pan. Bake twenty minutes in moderate oven. Remove from oven, allow cake to remain in pan five minutes. Carefully remove and cool. Cut with fancy cutters.
White Mountain Cream Icing for Cakes
1 C-granulated sugar
1/8 t-cream tartar
¼ C-water
1 egg white
½ t-vanilla
Boil the sugar, water and cream of tartar together without stirring. Remove from fire as soon as the syrup hairs when dropped from a spoon. Pour very slowly onto the stiffly beaten egg white. Beat vigorously with sweeping strokes until cool. If icing gets too hard to spread, add a little warm water and keep beating. Add extract and spread on cakes. Decorate with tiny pink candies.