Whites of six eggs well beaten,

1 cupful of sugar,

1/2 cupful of butter,

1 cupful of sweet milk,

3 cupfuls of flour,

3 teaspoonfuls of baking powder,

Flavor with extract of lemon.

Mrs. T. S. Mabel.

White Cake

(My Mother's Recipe).

1 cupful of sweet milk,

2 cupfuls of white sugar, 1/2 cupful of butter,

1 1/2 cupfuls each flour and corn starch, Whites of four eggs, beaten to a stiff froth added last,

1 teaspoonful of cream of tartar,

2/3 teaspoonful soda, flavor to taste.

Mrs. S. W. Conklin.

White Cake

3 1/2 cupfuls of flour,

2 cupfuls of sugar,

1cupful each of butter and milk, 10 whites of eggs or 5 whole ones,

2teaspoonfuls of cream of tartar, 1 teaspoonful of soda.

First put sugar in a pan; put in flour, then cream of tartar; mix altogether thoroughly.

Make a hole in center of these ingredients, put in the eggs, without beating, and mix well; add milk, having first put in soda; the last thing add butter, having first beaten it to a cream; flavor to taste; equally nice without.

Mrs. S. F. Dixon.

White Perfection Cake

3 cupfuls of flour,

1 cupful of corn starch,

3 cupfuls of sugar,

1 cupful each of butter and milk, Whites of 12 eggs beaten to stiff froth,

2teaspoonfuls of cream tartar in flour, 1 teaspoonful soda in half the milk.

Dissolve corn starch in remainder of milk, and add it to the sugar and butter well beaten together, then the milk, soda, flour and the whites of eggs. This cake is rightly named.

Mrs. H. Hoffman.

White Mountain Cake

1 small cupful of butter,

3 cupfuls of sugar,

l/2 cupful of sweet milk,

3 1/2 cupfuls of flour,

10 whites of eggs

3 small teaspoonfuls baking powder. This makes a fine loaf or a layer cake. If made in layer, bake in deep jelly tins and prepare an icing of one pound of pulverized sugar and whites of three eggs. One-half this recipe makes a good sized cake.

Mrs. Wm. Sutton, Pacific Grove.

White Mountain Cake

1 lb. of flour,

1 lb. of sugar,

1/2 lb. of butter, 6 eggs,

1 cupful of milk,

1 small teaspoonful of soda dissolved in the milk. Bake in four layers. Put together with frosting, even the edges with a knife, frost top and sides and the "White Mountain" is finished.

Mrs. S. W. Conklin.