• Courtesy of Joy of Cooking, circa 1956
• Makes about 14 four-inch cakes 

• Sift before measuring:
• 1 ½ cups all-purpose flour

• Resift with:
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 ¾ teaspoons double-acting baking powder

•  Beat lightly:
• 1 or 2 eggs

When using 2 eggs, you may separate them. Add the yolks to the milk mixture. Beat the whites until stiff, but not dry and fold them lightly into the blended batter, after adding the milk and butter.

• Add:
• 3 tablespoons melted butter
• 1 to 1 ¼ cups milk