Sift flour once, then measure and sift three times. Add salt to the whites, beat about half, add cream of tartar, then beat whites until they will stand of their own weight; add the sugar, then flour, not by stirring but folding over and over until thoroughly mixed in; flavor. Bake in an ungreased pan, patent tube pan preferred. Place the cake in an oven that is just warm enough to know there is a fire inside; let the oven stay just warm through until the batter has raised to the top of the mould, then increase the heat gradually until the cake is well browned over; if by pressing the top of the cake with the finger it will spring back without leaving the imprint of the finger the cake is done through. Great care should be taken that the oven is not too hot to begin with as the cake will rise too fast and settle or fall in the baking Bake 35 to 40 minutes. When done, invert the pan; when cool remove from pan,
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