Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Lady Cake

6 ounces butter 1 cup powdered sugar 1/4 cup milk 1/2 teaspoon almond extract Whites of 3 eggs 11/2 cups flour 2 teaspoons baking powder Beat the butter to a cream; add the sugar gradually, then the flavoring and milk and the beaten whites alternately with the sifted flour and baking powder.

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