White Tea Cake

Ingredients

• one cup of butter
• one cup of sweet milk
• four cups of flour
• one teaspoonful of baking powder
• a pound of butter
• four eggs
• two cuj^s of sugar
• one good pound of flour
• one good pound of sifted white sugar
• ten eggs
• one teacup of cream
• two small teaspoonfuls of cream of tartar

Directions

1. The whites of four eggs, two cuj^s of sugar, one cup of butter, one cup of sweet milk, four cups of flour, one teaspoonful of baking powder, sifted in the flour: flavor as you please. — Mrs. Leland, Wriglit, Boonville, Mo.

2. 98 THE MISSOURI COOK BOOK.

3. SII.VER BUXX CAKE.

4. One good pound of flour, one good pound of sifted white sugar, one-half a pound of butter, whites of ten eggs, one teacup of cream, two small teaspoonfuls of cream of tartar, one of soda; stir the butter into the sugar, put soda into milk, add it to butter and sugar after it is well mixed ; put cream of tartar into tlie flour. After beating the whites of the eggs to a stifli" froth, add them alternately with the flour, to the above mixture ; flavor as you please. This is a never failing receipt.— Mrs. Dr. T. J. 8mitTi, Fayette, Mo.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.