18 ounces granulated sugar - 21/2 ends

8 ounces white butter - 1 large cup.

1/2 pint of milk - 1 large cup.

5 ounces of corn starch - 1 roupde. cup.

12 ounces of flour - 3 rounded cups.

2 large teaspoonfuls cream tartar.

1 small teaspoonful of soda.

12 whites of eggs.

Vanilla extract to flavor.

Sift the cream tartar in the flour three or four times over.

Mix the starch in a small bowl with the cup of milk.

Get the whites of eggs ready in a tin pail or large whipping bowl.

Dissolve the soda in two spoonfuls of milk in a cup.

Put the sugar and butter together in the mixing pan, warm them slightly and stir till creamy and add the dissolved soda. Stir in the corn starch and milk. Whip the whites to a firm froth and mix them and the prepared flour in a portion of each alternately. Flavor. Bake as soon as mixed; either in layers for chocolate cake or in mold. If the latter, frost over when cold.

Cost - 50 cents for a 2 quart mold or about 3 lbs of cake; with icing 5c more.