Hickory Nut Cake Recipe

Stir one cup of butter and two of granulated sugar to a cream. Beat the

whites of six eggs to a stiff froth. Sift flour, then measure four cups

and add to it two teaspoonfuls baking powder. Sift again, three times.

Now stir in the creamed butter and sugar, one cup sweet milk and most of

the flour, a little at a time, alternately. Then balance of flour and

egg. Don't beat, only stir well and lightly. Bake in moderate oven.

When you add milk and flour, stir in one cup of hickory nuts, chopped

tolerably fine and floured.

Icing.

Whites of five eggs, one and one-fourth pound powdered sugar,

teaspoonful vanilla, a tiny bit of citric acid. Put all the sugar except

two ounces in a bright tin pan with just enough water to moisten well.

Place on stove to boil. While this is boiling beat eggs to a stiff

froth, then add the two ounces of sugar, a little at a time. Now try the

boiling syrup in cold water, as for taffy, and when brittle pour in a

fine stream into the eggs previously prepared, beating hard all the

time. Beat awhile and while cooling add vanilla and citric acid. When

nearly cold spread on cake.