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MARY TODD LINCOLN'S VANILLA-ALMOND CAKE

1-1/2 c. sugar
1 c. butter
1 t. vanilla
2-3/4 c. sifted cake flour
1 T. baking powder
1-1/3 c. milk
1 c. finely chopped almonds
6 stiffly beaten egg whites
White Frosting

Cream together sugar, butter, and vanilla. Stir together the cake
flour and baking powder; add to creamed mixture alternately with milk.
Stir in almonds. Gently fold in the egg whites. Pour into two greased and
lightly floured 9x1-1/2 inch round baking pans. Bake at 375 degrees for
28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with
white frosting.

WHITE FROSTING
In a saucepan, combine 1 c. sugar, 1/3 c. water, 1/4 t. cream of
tartar, and dash salt. Bring mixture to boiling, stirring till the sugar
dissolves. In mixing bowl place 2 egg whites; very slowly pour the hot
sugar syrup over, beating constantly with electric mixer till stiff peaks
form, about 7 minutes. Beat in 1 t. vanilla.

DOLLEY MADISON'S HOSPITABLE BOUILLON

1 lb. beef stew meat
1 beef knuckle
1 c. chopped carrot
1/2 c. chopped onion
1/2 c. chopped turnip
1/2 c. snipped parsley
2 t. salt
1/8 t. cayenne

In large saucepan or Dutch oven, combine stew meat, beef knuckle,
carrot, onion, turnip, parsley, salt, cayeene, and 12 cups water. cover;
simmer 2 hours. Strain the broth. Season to taste. Serve hot. Makes 10
servings.

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