White Lily Cake

Ingredients

• Whites of six eggs
• two cups sugar
• three cups flour
• one cup sweet milk
• three-fourths cup butter
• two heaping teaspoonfuls Royal Baking Powder
• Use any flavoring desired.

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 18. The excerpt below is the record exactly as published.

one cup sweet milk, one cup butter, six eggs, two ten spoonfuls Eoyal Baking Powder. Cream sugar and butter, add the beaten yolks, then milk and flour, adding last the l)eaten whites and flavoring (two teaspoonfuls.) Use any desired filling. — Mrs. D. F. Parker. WHITE CAKE. One cup sweet milk, one cup butter, two cups sugar, four light cups flour; whites of eight eggs. Cream butter and sugar, add two cups flour with two teaspoonfuls Eoyal Baking Powder, then the cup of milk, adding other two cups of flour. Vanilla flavoring. — Mrs. C. B. Green. GOLD CAKE. Yolks of eight eggs, one cup sugar, one-half cup butter or Snowdrift, one-half cup sweet milk, one and one-half cups flour, two teaspoon- fuls Eoyal Baking Powder. Beat the eggs well and add sugar and butter, beat well, then add flour and milk. Flavor. — Mrs. C. B. Green. BLACK CHOCOLATE CAKE. Yolks of three eggs, two cups brown sugar, one cup sweet milk, one-half pound cake of Baker's Chocolate grated. Cook this mixture until thick and when cool, add the following batter: one cup butter, two cups brown sugar, four eggs, four cups sifted flour, one cup sweet milk, one tablespoonful vanilla, one teaspoonful soda, dissolved in a little sweet milk, bake in layers. — Mrs. Fielding L. Walker, Jr. ICING FOE BLACK CHOCOLATE CAKE. Use the whites of three eggs, three cups confectioner's sugar and juice of one lemon. Beat the eggs to a stiff froth, boil the sugar with a small cup of water. Cook until it spins several threads, then pour it into the eggs, beating until it becomes creamy. Add lemon. — Mrs. F. L. Walker, Jr. COCOANUT CAKE. Whites of six eggs, two cups powdered sugar, three- fonrtlis cup liutter, one cup sweet milk, four cups flour, two teaspoonfuls Eoyal Bnkiuu Powder, one teaspoonful lemon flavoring. Bake this as a loaf cake, trim ail the Inown off", slice the loaf around, dividing into four layers. Grate two cocoanuts, stir in the icing and spread between layers and on edges. — Mrs. Fan- nie GOOCH. 22 USE DAN RIVER SELF-RISING FLOUR KNOX GELATINE is measured ready for use — each package is divided into two envelopes SUNSHIXE CAKE, Whites of ten eggs, yolks of six eggs, one half teaspoon- ful salt, one teaspoonful cream of tartar, one half teaspoonful lemon extract, one and one-half cups sugar, one cup flour. Beat the "whites of eggs, add cream of tartar, salt flavoring. Add sugar and beat, add beaten yolks, using as few strokes as possible, add sifted flour. Bake slowly. — Mrs. L. S. Booker. CHOCOLATE CAKE. One cup butter (or Snowdrift), tAvo cups brown sugar, four cups flour sifted before measuring, and then sifted three times, four eggs beaten well separately), one cup sAveet milk, two teaspoonfuls soda, dissolved in milk. Mix as any other cake. Then add one-half cake chocolate (or one-half box cocoa.) One and one-third cups of brown sugar, one cup sweet milk, two teaspoonfuls vanilla, two yolks of eggs, cook to a stiff consistency and add to the above batter. Put together with an icing made from the two whites. — Mrs. E. J. Parrish, BLACK CHOCOLATE CAKE. Four eggs, two cups broAvn sugar, one-half cup butter, two cups flour, one-half cake Baker's Chocolate, grated and melted, one- half cup sweet milk, one teaspoon soda dissolved in milk. — Mrs. J. S. Mesley. WHITE FEL^IT CAKE. One pound flour, ' * Swan 's DoAvn, ' ' one pound sugar, one pound butter, one dozen eggs, one Avine-glass each brandy and wine, one and three-f ourtlis teaspoonful powdered mace, two pounds citron, cut fine, one-half pound shelled almonds, cut fine, tAvo cocoanuts run through meat chopper, one- half pound carded cherries, one fourth pound candied ginger and orange peel, juice of one and one half lemon. To mix, cream butter and sugar, add yolks, then milk, next flour, then the spices, add AA-hites of eggs, last the fruits and wine and brandy. Bake in a cool oven three hours to a light broAA'u, not dark. — Mrs. E. J. Parrish. WHITE CAKE. Whites of nine eggs, one cup butter or substitute, one and one-half cups of SAveet milk, four and one-half cups flour measured after it has been sifted (fill measure Avith spoon), three teaspoonfuls Eoyal Baking PoAvder, pinch salt, flavor to taste. Cream the butter A^ery light, adding a little sugar at a time, beat AA-ell. Then sift the flour, salt and baking powder three times, adding alternately with the milk to butter and sugar. Flavor and fold in lightly the AA'ell-beaten whites. Bake at once either in layers or as a loaf. — Mrs. 'E. J. Parrsh. GOOD CHEAP CAKE. One cup SnoAvdrift, pinch of salt, tAvo cups sugar, six eggs, beat separately, one cup SAveet milk or Avater, four cups flour sifted three times, one teaspoonful soda and tAvo of cream of tartar in flour. Flavor to taste. — Mrs. H. E. Seemax. BLACK CAKE. Two cups broAvn sugar, one cup SnoAvdrift, pinch salt, three- fourths cake chocolate, one cup sAA'eet milk, three cups flour (^sifted twice), four eggs, one teaspoonful soda in enough hot water to mix Avell, add this last thing. Melt the chocolate and put in after the cake is mixed. — Mrs. H. E. Seemax. WHITE LILY CAKE. Whites of six eggs, tAVO cups sugar, three cups flour, one cup SAA'eet milk, three-fourths cup butter and two heaping teaspoonfuls Eoyal Baking PoAvder. Use any flavoring desired.

Cook this with the app: pantry check, scaling, and the assistant.