3/4 cup poppy seed
3/4 cup hot milk
3/4 cup butter
1-1/4 cups sugar
1 tsp vanilla
2 cups sifted cake and pastry flour
2-1/2 tsp baking powder
1/4 tsp salt
4 egg whites

Pour boiling water over the poppy seed and drain well over a fine sieve. Cover poppy seed with 3/4 cup of hot milk and soak overnight. Cream the butter; add the sugar gradually and beat until light. Stir in the vanilla and poppy seed DO NOT drain seeds from the milk, beat well. Sift the flour with the dry ingredients 3 times. Add the flour gradually to the first mixture, stirring until well blended. Beat the egg whites until stiff and fold into the batter. Spoon into a buttered cake pan. Bake in a moderate over 350 F. for about 30 minutes, or until done when tested. Remove from the pan and place on a cake rack. Ice with a favorite chocolate icing.