Whites of seven small eggs, yolks of five eggs, one cup of granulated sugar, two-thirds cup of flour, one-third teaspoon of cream tartar, and a pinch of salt. Sift the flour and sugar five times; measure, and set aside, as for angel cake. Beat yolks of eggs thoroughly; then, after washing beater, beat the whites about half; add cream tartar, and beat until very, very stiff. Stir in sugar lightly; then the beaten yolks thoroughly; then add flour and flavoring, and put in tube pan in the oven at once. It will bake in thirty-five to fifty minutes.
COLD WATER CAKE. MISS ANNA BARTH.
One and one-half cups of sugar, one-quarter cup of butter, two and one-half cups of flour, two eggs, one cup of water, two teaspoons of baking powder. Flavor with vanilla or lemon.
Longest established in Marion—Jennie Thomas, milliner.
BRIDES CAKE. MRS. J. J. SLOAN.
Two cups of butter, four cups of pulverized sugar, two cups of sweet milk, two scant cups of corn starch, four heaping cups of flour, whites of twelve eggs, one tablespoon of lemon extract, three heaping teaspoons of baking powder. Cream the butter and sugar; add the well beaten whites; then the milk, the corn starch, and the flour in which baking powder has been sifted. This should be as stiff as pound cake. Bake in a moderate oven. It makes a very large cake, or two moderate-sized ones. Sometimes you will have to use more or less flour, according to the size of your eggs.
SPONGE CAKE. MRS. W. H. ECKHART.
The yolks of four eggs, one cup of sugar, one cup of flour, four tablespoonfuls of cold water, one teaspoonful of baking powder; add the whites of four eggs. Bake in a quick oven, but not too hot.
SPONGE CAKE. MRS. HARRY TRUE.
One cup of sugar, one and a half cups of flour, three eggs, two tablespoons of water, one heaping teaspoon of baking powder.