K C White Cake


!/2 cup butter (4 oz.)
1 cup granulated sugar (8 oz.)
1/2 cup milk, less 2 tablespoon-fuls
1 teaspoonful vanilla extract
1/4 cups sifted pastry flour (7 oz.)
1/4 level teaspoon-ful’s baking powder
Grating of lemon rind
Whites of 4 eggs, beaten dry

Sift the flour and baking powder together three times. Beat the butter to a smooth cream and gradually beat in the sugar; add the lemon rind, milk and extract, alternately with the flour and baking powder. Lastly add the whites of the eggs and beat the whole thoroughly. Bake in a sheet about twenty-five minutes. Cover with any frosting desired. The following is particularly good.

Nut Caramel Frosting
Boil one cup of sugar, three teaspoon-fuls of caramel syrup and one-fourth cup of water, until the syrup will spin it thread two inches long. Pour in a fine stream upon the white of a large egg, beaten dry, beating vigorously meanwhile. Continue beating until quite cool, then set into a dish of boiling water and beat until the frosting begins to sugar against the dish; beat in half a cup of pecan nut meats and spread upon the cake, leaving the frosting rather rough.

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