At the end of the little booklet several of the pages were tucked in because they must have previously fallen out or been accidentally torn out. This is one that came from the back, but might have been closer to the front. Not sure.
If you try this recipe, common sense tells us to combine the ingredients and bake. Try 350 for 35-45 minutes or until a toothpick comes out clean. You will also probably want to make this in 2 9″ rounds.
Sour Milk Layer Cake (Mrs Brooke Ritter)
2 cups sugar
1 cup sour cream
2 cups flour
1 teaspoon soda
1 teaspoon cream (of) tartar
I have a feeling this is a good one…. anxious to try it
She probably made it with “real” sour cream, i.e. the cream that used to come on the top of the milk, and got sour because it didn’t get used up fast enough. By way of explanation, milk in GrammaA’s girlhood days came skimmed (which I hated but drank anyway) and with cream on top. Usually the cream went into Daddy’s coffee in the morning, or with Grandma’s it was taken off and made into sour cream cookies. Commercial sour cream will work just as well though.
I was wondering about using buttermilk….