EGGLESS, MILKLESS, BUTTERLESS CAKE
1 cup shortening
2 cups sugar
1 teaspoon almond or vanilla extract
3/4 cup milk
3-1/2 cups flour
3 teaspoons Dr Price's Baking Powder
Whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring and
beat until smooth. Add alternately a little at a time milk and flour
which has been sifted three times with baking powder. Beat whites of
eggs until dry, and add to batter, folding in very lightly without
beating. Bake in large greased loaf pan in moderate oven about one
hour.
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