2 eggs, separated
1/2 c. Crisco
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking powder
1 c. sugar
1/4 tsp. salt
1/3 c. milk
1 1/2 c. blueberries, floured

Beat egg whites until stiff. Add 1/4 cup of the sugar to these and set aside. Cream shortening, add salt and vanilla to this; add remainder of sugar, then the egg yolks. Beat until light and creamy.

Sift flour and baking powder together. Add alternately to creamed mixture with the 1/3 cup milk. Fold in the egg whites. Then the blueberries. Turn the batter into an 8 x 8 inch pan. Sprinkle with a little sugar. Bake at 350 degrees for 50 minutes.