Scones For Twenty-five Persons Recipe

At suppers where the yolks of eggs are used for mayonnaise or cooked
dressing, the whites accumulate and are lost if not used in some white
cake.
1/2 cupful of butter
2 cupfuls of flour
1-1/2 cupfuls of sugar
3/4 cupful of water
1 cupful of English walnut or hickory nut meats
2 rounding teaspoonfuls of baking powder
Whites of four eggs
Cream the butter, add the water and flour, alternately, beating all the
while. Beat the whites, add half of them to the mixture, then all the nuts,
chopped, then the baking powder, dry, and beat well. Fold in the remaining
whites. Bake in a round cake pan in a moderate oven three-quarters of an
hour. When cool, ice the top and decorate it with nut meats.

Vote