One cup of granulated sugar, a cup and a half of flour sifted, half a
cup of milk, a heaping tablespoonful of butter, two eggs, whites and
yolks beaten separately, a teaspoonful of Cleveland's baking powder
mixed with the flour. Beat butter and sugar to a cream, add the
well-beaten yolks of the eggs, then add milk and flour alternately by
degrees, and the whites of eggs beaten to a stiff froth, stirred in at
the last. Bake half an hour. Serve hot with plenty of sauce.