Rules for Mixing Ingredients

Observe implicitly the following rules:

Always beat the yolks and the whites separately for large Cakes. Beat the yolks in an earthen dish till they begin to froth and thicken. Beat the whites to a froth so thick that you can cut through it with a knife. Beat in a shallow dish with an egg beater or silver fork, preferably the egg beater.

Beat or stir the butter and sugar to a cream, rubbing both together steadily until they form a perfect cream. Then, and not till then, mix the yolks with the butter and sugar. Beat these together till very light. Then add the milk, and mix thoroughly, and lastly add the flavoring Extract.