The New century cook book

One and one-half cups of the whites of eggs — well beaten — stir in slowly, one cup of flour, Swansdown, one and one-half cups sugar, one teaspoon cream of tartar after sifting nine times, one teaspoon of flavoring. Bake very slowly one hour. Mrs. Chas. Howe. Almond Cream Cake. One pound sugar, one pound flour, three-fourths pound butter, two teaspoons baking powder, whites of sixteen eggs, cream the butter and sugar and beat well. . Beat the eggs stiff and add one-half the flour, and one-half eggs to butter and sugar and stir fifteen minutes, add the other half of eggs and flour with the baking powder, stir hard a few minutes and bake at once in layers. Mrs. Geo. A. Gilbert. Almond Cheese Cake. Beat one-half pound sugar and whites of five eggs, blanch and pound four ounces almonds, beat with the sugar and eggs, New Century Cook Book, add one teaspoon each of almond and rose extract and bake in puff paste. Almond Cake. Two cups of sugar, one cup sweet milk, one cup butter, three cups of flour, three teaspoonfuls baking powder, five eggs beaten separate. Bake in jelly tins. Filling for Cake. — Blanch and grate a pound of almonds and mix with a half pint of sour cream, and sweeten to taste. Spread between the cakes. Mrs. B. F. Head. Almond Loaf Cake. Beat ten eggs separately, the yolks with one and one-half cups of powdered sugar, added the grated rind and juice of one lemon, one cup of blanched chopped almonds, one heaping cup of sifted cracker flour, the whites beaten to a froth; bake in a moderate oven. Bertha Lewald. White Cake. One cup sugar, whites of four eggs, one-half cup of butter, one-half cup sweet milk, one and one-half teaspoonful baking powder. Use as much flour as necessary. Mrs. Josie Baker. White Cake. Cream together one and half cups sugar, with one-half cup butter. When thoroughly creamed add three-fourths of a cup of milk, at intervals, and the whites of four eggs, beaten to a stiff froth, sift two teaspoonfuls of baking powder with two and one-half cups flour, and add; flavor with vanilla. This is also good for loaf as layer cake. Laura C. Bates, M. D. White Cake. One half cup of butter, two cups of sugar, one cup of milk, or half water, three cups of flour, three teaspoonfuls of baking powder. Beat up with whites of five eggs. Flavor to suit. Mrs. Garigus. White Cake. One cup of butter, two cups of sugar, three cups of flour, one cup of water, whites of four eggs, two teaspoons of baking powder. Beat the whites stiff and add the last thing. Mrs. Forester. New Century Cook Book. White Cake. One cup sugar, one-half cup butter beaten to cream, three cups of flour, one large teaspoon of baking powder sifted with flour and then stirred into the butter and sugar; add the whites of five eggs beaten to a stiff froth, one cup of cold water; flavor. Delicious and inexpensive White Cake. Cream together one cup sugar, one-half cup butter, 'then add the whites of four eggs well beaten, three-fourths of a cup of water, two teaspoons baking powder in two cups finely sifted flour. Bake in shallow tins and cut in small squares. Flavor to taste. Mrs. Weatherson. White Cake.