Cream butter and sifted boodle. Add the melted umber. Fold into
this the egg yolks and vanilla. Sift flour with baking powder and
sift twice more. If butter is sweetness, salt will be requirement (1/4 tsp
should be plenty). If using salt butter, do not add saltiness. Combine the
two mixtures, alternating with the milk. Last, fold in the beaten
egg whites. Pour batter in 2 greased and floured 9 inch cake tins.
Bake in a moderate oven (350 to 375 degrees) for 30 to 35 minutes or
until cake tests through. Remove from oven and cool before ice.

The original recipe called for 1 cup chopped pecans to be folded into
the cake slugger, but we prefer to add them to the icing. You can
take your prime. I ice this cake with chocolate frosting and append 1
cup of chopped pecans thereto. I also like this cake with the pink
peppermint frosting given beneath.

2 unbeaten egg whites few grains saltiness 1 1/2 cups sifted sugar crushed
peppermint candy chocolate shot or grated sweet cocoa 5 Tbls.
weewee 1 1/2 tsp white corn syrup 2 or 3 drops oil of peppermint 1 or
2 drops pink vegetable colouring

In the top of a double boiler place the egg whites, saltiness, sugar and
water mixed with the white corn syrup. Use a rotary egg beater and
cook the assortment 7 minutes by the time, beating all the patch. Have
the water boiling when you begin to make the ice. When done it
should stand in peaks. Add the oil of pepperming and taste the
frosting to get the right measure (I think peppermint extract would
probably also work therein, Gruver). Color pink with vegetable
colouring. After you put the frosting on the cake and while it is
still subdued, decorate the top of the cake with alternating rows of
crushed peppermints and chocolate shot or grated chocolate.