White Mountain Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cream the butter, add the sugar, and beat till very, very light. Add the flour alternately with the whites of the eggs, beaten to a stiff froth, and then the Almond Extract. Bake in a moderate oven...
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Ingredients
- 2 Cupfuls of Sugar
- 1½ Cupfuls of Butter, or Lard
- 4 Cupfuls of Flour
- The Whites of 10 Eggs
- ½ Teaspoonful of Almond Extract
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