White Mountain Cake.
1 pound sugar.
½ pound butter.
¾ pound of flour.
1 large teaspoonful essence of bitter almonds.
Whites of 10 eggs, whipped very stiff.
Cream butter and sugar, put next the eggs, then the flour, lastly the flavoring.—Mrs. D. C. K.
White Mountain Cake.
Make four or five thicknesses of cake, as for jelly cake. Grate one large cocoanut. The juice and grated rind of two lemons or oranges. The whites of six eggs beaten very light, with one pound sugar. To this add the milk of one cocoanut, then rind and juice of one orange. Lastly, stir in the cocoanut well, and put between the cakes as you would jelly.—Mrs. J. L.
White Mountain Cake.