1 c. shortening (1/2 butter, 1/2 shortening)
2 c. sugar
3 c. flour
3 tsp. baking powder
1 tsp. flavoring
4 eggs
1 c. liquid (1/2 milk, 1/2 water)
1/4 tsp. salt

All measurements level.

Sift flour once; measure it (do not pack in cup). Add baking powder. Sift again. Separate eggs, beat yolks until light colored, beat whites until stiff. Put on ice until ready to use.

Thoroughly cream shortening, sugar, salt; beat yolks into creamed mixture. Add flour and milk alternately, beating in well. Have flour in sifter and sift in; fold in beaten whites (do not beat). Add flavoring. Bake in layers or loaf in moderate 350 degree oven. The half and half shortening and half and half liquid will make a more tender cake than all butter and all milk.