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Hickory Nut Cake

8 ounces of sugar. 8 ounces of butter. 8 ounces of whites of eggs (9 whites.) 1/2 cupful of milk. 1 rounded teaspoonful of baking powder. 1 pound of flour. 12 ounces of hickory nut kernels.

Don't beat the whites to a froth. Warm the butter and sugar together and rub them to a cream the usual way, then add the eggs, then milk, powder, and the flour. When well mixed stir in the hickory nuts. Flavorings may be added at option. If brandy be used the baking powder should be left out. There is one cake marked "presented by Mrs. A.' It rose one-sided. The top cracked all over, looked like all splits and gullies, and in the high side a crater opened and the lava kept rising and running and never would get cooked and stop, though all the rest of the cake was done hard long ago, and began to smell unpleasantly. That cake was poor, had too little butter and too much eggs, milk and flour, and probably was not put into bake for some hours after the batter was mixed. There is another "presented by Miss B." It rose and rose, flattopped and even, but never got above the edge of the cake mould. It leaked over the top and hung in strings, and fell on the stove bottom and made a smell, and when it got tired of that it just sunk down and down again. That had too much sugar.