Love Cake
Beat on a platter the whites of ten eggs to a stiff froth. Stir into them one and one-half goblets of flour, sifted six times, adding a teaspoonful of cream of tartar in last sifting. Bake immediately in three large jelly cake tins. Use only two of these, and reserve the other for a strawberry or any other kind of fruitcake.For filling take one pint of very rich cream, add to it two tablespoonfuls of pulverized sugar and a teaspoonful of vanilla. Whip to a stiff froth and color pink with Dr. Price's fruit coloring. When the cakes are cold, spread between the layers and pile also on top of the cake.
Before you begin to whip the cream see that it is very cold. It should be set in a bowl of ice while whipping, especially in the summer.
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