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White Mountain Cake

4 cups flour. 1 cup butter. 3 cups sugar, creamed with the butter. 1 cup sweet milk. 2 small teaspoonfuls cream of tartar. 1 small teaspoonful of soda. Whites of 10 eggs beaten very light.

Bake in jelly-cake pans; when cold, make an icing of whites of three eggs and one pound of sugar. Grate cocoanut over each layer of icing.--Mrs. P. McG. White Mountain Cake. 1 pound sugar. 1/2 pound butter. 3/4 pound of flour. 1 large teaspoonful essence of bitter almonds. Whites of 10 eggs, whipped very stiff. Cream butter and sugar, put next the eggs, then the flour, lastly the flavoring.--Mrs. D. C. K.

White Mountain Cake.

Make four or five thicknesses of cake, as for jelly cake Grate one large cocoanut. The juice and grated rind of two lemons or oranges. The whites of six eggs beaten very light, with one pound sugar. To this add the milk of one cocoanut, then rind and juice of one orange. Lastly, stir in the cocoanut well, and put between the cakes as you would jelly.--Mrs. J. L. White Mountain Cake. 1 pound flour. 1 pound sugar. 3/4 pound butter. Whites of 16 eggs. Wine-glass of wine or brandy. Bake in flat pans.

Grate two cocoanuts. Beat the whites of four or five eggs to a stiff froth, and mix as much sugar as for icing. Stir in the cocoanut; spread between each layer of the cake, as jelly cake. Ice it all, or only on top, or not at all, as you please.--Mrs. M.

Mountain Cake.

The whites of 8 eggs. 1 cup of butter. 2 cups of sugar. 3 cups of flour. 1/2 cup sweet milk. 1 teaspoonful of cream of tartar. 1/2 teaspoonful of soda. Mix all the ingredients well, and flavor with lemon. Bake in very shallow pans. Ice each cake separately and cover with jelly; then form a large cake, and ice over.-Mrs. Dr. S.