at a time, with the milk to first
mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes.
Cover with white icing page 17.

NOTE--This is an excellent cake to make in combination with the
following Three-Egg Angel Cake. Only three eggs are required for both.

THREE-EGG ANGEL CAKE

1 cup sugar
1-1/3 cups flour
1/2 teaspoon cream of tartar
3 teaspoons Dr. Price's Baking Powder
1/3 teaspoon salt
2/3 cup scalded milk
1 teaspoon almond or vanilla extract
Whites of 3 eggs

Method I

Mix and sift first five ingredients four times. Add milk, cooled
slightly, very slowly, beating continually; add flavoring; mix well
and fold in beaten whites of eggs. Turn into ungreased angel cake tin
and bake in very slow oven about 45 minutes. Remove from oven; invert
pan and allow to stand until cold. Cover top and sides with either
white or chocolate icing page 17.

Method II

Boil sugar with cold milk until thick and pour very slowly over whites
of eggs which have been beaten light with a wire whip. Fold in flour,
cream of tartar, salt and baking powder which have been sifted
together four times. With whip beat mixture with long strokes until
very light; add flavoring; put into ungreased angel cake tin in cold
oven, turn on heat and bake at very low temperature for 25 minutes.
Raise temperature slightly and bake 30 minutes longer or until
thoroughly baked. Remove from oven, invert pan and allow to stand
until cold. Cover with white or chocolate icing page 17.

ANGEL CAKE

Whites of 8 eggs
1 teaspoon cream of tartar
3/4 cup granulated sugar
3/4 cup flour
1 teaspoon Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Whip whites of eggs to firm, stiff froth; add cream of tartar; fold
sugar in lightly; fold in flour which has been sifted four times with
baking powder and salt; add vanilla. Pour into ungreased pan and bake
45 to 50 minutes in moderate oven. Remove from oven; invert pan and
allow to stand until cold. Ice with either chocolate or white icing
page 17.

POUND CAKE

1 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
5 eggs
2 cups flour
1 teaspoon Dr. Price's Baking Powder

Reserve two egg whites for icing. Cream butter, add sugar slowly,
beating well. Add flavoring and yolks of eggs which have been beaten
until pale yellow. Beat three egg whites until light and add
alternately a little at a time with the flour which has been sifted
with