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.
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