Evening Republican, Volume 14, Number 180, Rensselaer, Jasper County, 30 July 1910 — Ice Cream Cake. [ARTICLE]

Ice Cream Cake.

Whites of five eggs, one and onehalf cups fine granulated sugar, onehalf cup of butter, one cup sweet milk, one teaspoon cream of tartar, one-half teaspoon soda, thsee cups sifted flour. Color one-half of the mixture pink with strawberry coloring and flavor with vanilla. Flavor the white part with lemon. Bake slowly In a brick loaf tin. putting the white dough in first and the pink dough on top. Forty minutes is about the right time. Try with a straw and take out as soon as done or the colors will not keep their color otherwise. Turn on a board and frost with a white icing. Color one-half of it pink. Spread the pink Icing on the white part and then the white icing on the pink part and cover with a chocolate glaze made by melting one and onehalf squares unsweetened chocolate. Do not stir, and when melted spread over frosting.