1/2 c. butter
3 tsp. baking powder
1-1/2 c. sugar
6 egg whites
1/2 c. milk
1/4 tsp. cream of tartar
2 and 1/2 c. flour
1 tsp. vanilla
Cream the butter, add the sugar gradually, and stir in the milk. Sift
the flour and baking powder together and add to the mixture. Beat the
egg whites until they are foamy. Add the cream of tartar to them and
beat until stiff. Fold in the egg whites, add the vanilla, and bake in a
deep, round pan. Cover with plain white frosting and ornament with icing
in any desired way.
81. FRUIT CAKE.--In the preparations for Christmas festivities, fruit
cake usually has an important place. But besides being very appropriate
cake for the holiday season, fruit cake is a splendid cake to make
because of its keeping qualities. It may be kept for a long time if it
is properly cared for. The best plan is to wrap it in oiled paper and
then put it away in a closely covered receptacle, such as a tin box. In
fact, fruit cake is much better if it is baked a month before it is to
be eaten and is moistened several times during that time by pouring over
it and allowing to soak in a few teaspoonfuls of orange juice or diluted
grape juice.