¹⁄₂ cup butter
1 cup sugar
1¹⁄₂ cups flour
2 eggs
¹⁄₂ cup milk
¹⁄₂ teaspoon nutmeg, or
1 teaspoon vanilla
1¹⁄₂ teaspoons baking-powder
¹⁄₄ teaspoon salt
Cream the butter, add the sugar, then the beaten yolks of eggs. Mix and
sift the dry ingredients, add them, one-third at a time, to the butter
mixture, alternating with the milk. Beat the whites till stiff, add them
and the vanilla, beat the dough till barely mixed, and pour it into a
greased pan. The dough should not much more than half fill the pan. Bake
it for forty minutes in an insulated oven, tested as explained on page
225, for loaves of cake.
This recipe may be varied by adding one-half cupful of raisins,
currants, chopped citron or nuts. Or two ounces of chocolate may be
melted and added to the dough.
If baked in layers or in gem pans the stones must be heated somewhat
hotter than for a loaf cake. Allow fifteen or twenty minutes in the
oven.