1¼ C-sugar
1/3 C-butter
2 C-flour
4 t-baking powder
1/8 t-salt
2/3 C-milk
1 t-vanilla
½ t-lemon extract
2 egg-whites
Cream the butter, add the sugar slowly and continue creaming. Mix and sift the flour, baking powder and salt and add these and the milk, vanilla and lemon extracts to the butter and sugar. Mix well and beat two minutes. Beat the egg-whites till very stiff and fold these very carefully into the cake mixture. When thoroughly mixed, fill the cake pans (which have been prepared with waxed paper) two-thirds of an inch deep with the mixture.
Bake twenty-five minutes in a moderate oven, allow to stand five minutes, then slip a knife around the edges and remove the cake carefully from the pan. Turn over, remove the paper and allow the cake to cool. Ice on the bottom side. When ready for serving, cut in two-inch squares.
Bettina Icing
1 egg-white 1 T-cream 1 t-vanilla ½ t-lemon extract 2 C-powdered sugar
Beat the egg-white add part of the sugar. Add the cream, vanilla and lemon extracts. Keep beating. Add the rest of the sugar gradually. (A little more sugar may be needed.) Beat the icing till very fluffy and until it will spread without running off the cake. Spread each layer.
CHAPTER CXXVII
A SHAMROCK LUNCHEON