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Snow Cake

Beat four ounces of fresh butter to cream; then add gradually four ounces of powdered sugar, a pinch of salt, half a pound of arrowroot, and any flavouring that may be liked--lemon, almond, or vanilla. Whisk the whites of three eggs to snow, stir them into the mixture, and beat it again till it is light and white. Butter a shallow mould or tin with raised edges, pour in the batter, and bake in a gentle oven. It should not be allowed to acquire any colour. When done enough, let it cool a little, then with a sharp knife divide it into pieces about two inches square. Keep in a cool, dry place. Time to bake, about an hour and a quarter. Probable cost, varying with the quality of the arrowroot. Sufficient for a small cake.