Evening Republican, Volume 15, Number 153, Rensselaer, Jasper County, 29 June 1911 — French Cake [ARTICLE]

French Cake

Beat three eggs and one and onehalf cuptuls of sugar to a cream, add one-half cupful of sos: butter, and beat from three to five minutes longer, put in a cupful of sweet milk and beat again, measure off three cupfuls of flour and add to it two teaspoonfuls of cream of one of soda, sift twice and add in two parts to the mixture, stirring in thoroughly each time, line a round baking pan with buttered paper and bake in a moderate oven. A nice addition to Chis cake is a large cupful of nut meats or two cupfuls of raisins or currants. This cake la fully as good if made twp or three days before using.