8 eggs, separated
2 2/3 c. sugar
2 sticks butter
1/2 lb. Crisco
3 1/2 c. plain flour
8 tsp. milk
1 tsp. vanilla

Beat the egg whites until stiff, adding 6 tablespoons sugar while beating. Add a dash of salt and 2 tablespoons water. Refrigerate until needed.

Cream butter and Crisco; gradually add remaining sugar. Beat until light and fluffy. Add egg yolks 1 or 2 at a time, beating well each time.

Add flour alternately with cream and vanilla. Beat well. Fold in egg white mixture. Bake 1 hour and 40 minutes at 300 degrees.