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M. E. Ludwig cookbook, 1910

Page 71

Washington Cake  Cream 1 1/2 pounds of sugar [with]  3/4 of a pound of butter. Then beat the yolks of ten eggs light & add to butter & sugar. Next sift 2 tsp. of cream of tartar [with]  1 1/4 lbs. of flour twice. Add a little of this to your butter sugar and eggs before stirring in the pint of milk to prevent curdling. Reserve a little of the milk, in which you dissolve the tsp of soda & stir in last [with]  the whites which you must have beaten very light. You can add a tsp. of any flavoring you prefer. This will make 2 medium sized cakes, which you can ice [with]  a boiled icing if you choose.   
Potato Puff  6 large potatoes mashed fine and beaten light [with]  1/2 cup of cream & a tbsp. of butter. When nearly cold whip in quickly whites of 3 eggs beaten stiff, a touch of cayenne. Sprinkle thickly [with]  grated cheese and put in the oven to brown. Twill be found appetizing & delicious.

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Washington Cake Cream 1 1/2 pounds of sugar [with] 3/4 of a pound of butter. Then beat the yolks of ten eggs light & add to butter & sugar. Next sift 2 tsp. of cream of tartar [with] 1 1/4 lbs. of flour twice. Add a little of this to your butter sugar and eggs before stirring in the pint of milk to prevent curdling. Reserve a little of the milk, in which you dissolve the tsp of soda & stir in last [with] the whites which you must have beaten very light. You can add a tsp. of any flavoring you prefer. This will make 2 medium sized cakes, which you can ice [with] a boiled icing if you choose. Potato Puff 6 large potatoes mashed fine and beaten light [with] 1/2 cup of cream & a tbsp. of butter. When nearly cold whip in quickly whites of 3 eggs beaten stiff, a touch of cayenne. Sprinkle thickly [with] grated cheese and put in the oven to brown. Twill be found appetizing & delicious.