Mary was taught by her Aunt, when preparing a dish calling for yolks of eggs only, to place the white of eggs not used in a glass jar which she stood in a cold place or on ice.  When she had saved one even cupful she baked an angel cake over the following recipe: 

One heaping cup of pulverized sugar (all the cup will hold), was sifted 8 times.  One cup of a mixture of pastry flour and corn starch (equal parts) was also sifted 8 times.  The whole was then sifted together 4 times.  The one cupful of white of eggs was beaten very stiff.  When about half beaten, sprinkle over the partly-beaten eggs one scant teaspoonful of cream of tartar, then finish beating the whites of eggs.  Flavor with almond or vanilla.  Then carefully sift into the stiffly beaten whites of eggs sugar, flour and corn starch.  Fold into the whites of eggs rather than stir.  Aunt Sarah always baked this cake in a small, oblong bread pan.  This cake should be baked in a very moderate oven, one in which the hand might be held without inconvenience while counting one hundred; the oven should be just hot enough for one to know there was fire in the range.  Do not open the oven door for 15 minutes, then increase the heat a little; if not too hot, open the oven door a moment to cool and bake slowly for about 55 minutes.

AUNT SARAH’S GOOD AND CHEAP “COUNTRY FRUIT CAKE”

1 cup butter and lard, mixed. 4 eggs. 1 cup New Orleans molasses. 1 cup sour milk. 1 pound dried currants. 1/4 pound thinly sliced citron. 2 teaspoonfuls baking soda. 4 cups flour. 2 pounds raisins, seeded.

A little grated nutmeg, ginger, cinnamon and a very small quantity of cloves.

Bake in one large fruit cake pan or in two good sized pans about 1-3/4 hours.  This cake should not be kept as long a time as a more expensive fruit cake, but may be kept several weeks.  This was Aunt Sarah’s best recipe for an excellent, inexpensive fruit cake.

A “SPONGE CUSTARD” CAKE

4 eggs. 2 cups granulated sugar. 3 cups flour. 1 teaspoonful baking soda. 1 cup cold water.  Juice of 1 lemon. 2 teaspoonfuls of cream of tartar and pinch of salt.

Beat eggs well, then sift in sugar and half of flour in which cream of tartar has been mixed.  Dissolve the soda in a little water and add also the lemon juice and lastly add the balance of flour.  Bake in layer cake pans two inches deep.

CUSTARD

Boil 1 pint of sweet milk and add to it, stirring constantly, the following mixture:  Two tablespoonfuls corn starch, mixed with a little water before boiling, 1 cup of sugar and 1 well-beaten egg.  Allow all to cook a few minutes in a double boiler about 15 minutes.  Split the sponge cakes when baked and put custard between when cooled.

GRANDMOTHER’S EXCELLENT “OLD RECIPE” FOR MARBLE CAKE