Bride's Cake

From an old

1903

cook book

""""""""""""""

.

1 lb. and 2 oz.=(18 oz.) Butter

1 lb. and 4 oz.=(20 oz.) Flour

1 lb. Powdered Sugar

24 Egg Whites

2 tsp. Cream of Tartar

1 tsp. (level) Baking Soda

.

Rub Butter & Flour to a Cream.

.

Beat Egg Whites until they will not

leave the dish;

then add Sugar slowly to the Egg Whites.

.

Put the Cream of Tartar in the Flour and sift

all together thoroughly.

.

Mix the Egg Whites & Creamed Flour,

stirring gently;

reserve a little of the Egg Whites before

adding Sugar to it with which to mix

the Baking Soda...

add this to the Batter just before baking.

.

Flavor with any desired essence;

bitter Almond is nice.

.

Butter the Cake mold thoroughly;

cover the bottom with a

piece of Buttered paper.

.

Put in a moderate oven and

gradually increase the heat

until oven is hot enough to

Bake Biscuits.