Flag Cake Recipe

Instructions

1. 2/3 cup sugar, 1/2 cup vegetable shortening, 2/3 cup milk, 1 2/3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, whites of 4 eggs, and 1 teaspoon vanilla.
2. Cream vegetable shortening and sugar together, add flour, salt, baking powder, milk, vanilla and whites of eggs beaten to a stiff froth.
3. Mix carefully, turn into vegetable shorteninged and floured tin and bake in moderate oven for 3/4 of an hour.
4. Decorate with frosting and tiny flags.