2 eggs
2 c. sour milk
2 1/4 c. sifted flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. sugar
4 tbsp. melted shortening (or oil)

Beat eggs until light, beat in sour milk. Sift together flour, soda, baking powder, salt and sugar. Beat into egg and milk mixture. Add melted shortening (or oil). Beat mixture until smooth.

NOTE: If sweet milk is used, omit soda and increase baking powder to 3 teaspoons. An extra egg added to sweet milk cakes gives added richness and flavor. If eggs are separated, yolks blended with milk and stiffly beaten whites folded into batter last, sweet milk cakes are fluffier and more tender. 24 to 28 cakes.