The international cook book

Sift flour twice. Measure. Add cream of tartar and salt. Sift together three times. Boil sugar and water to 238° F. Pour s}Tup slowly over egg whites, beating constantly. Con- tinue beating as mixture cools. Fold in egg yolks and flavoring. Add flour gradually. Pour into ungreased tube pan. Bake in slow oven (350° F.) for forty minutes. Then reduce heat to 325° F. and bake twenty minutes more. Remove from oven. Invert pan until cold. Carefully remove cake with a spatula. Dust with confectioners' sugar. Angel Food I cup egg whites i teaspoon cream of tartar I cup flour I teaspoon salt i>^ cups granulated sugar i teaspoon almond extract Beat egg whites until stiff. Add cream of tartar while beat- ing. Continue beating until the egg white is stiff enough to hold its shape. Gradually fold in the sugar which has been sifted. Add the flavoring. Fold in the flour which has been sifted vnih the salt three times. Pour into ungreased tube cake pan. Bake RECIPES 123 in slow oven one hour gradually increasing heat from 250° to 350° F. Invert pan until cake is cool. Remove cake care- fully with a spatula. Dust with confectioners' sugar. Chocolate Angel Food lyi cups egg whites i teaspoon vanilla iy2 cups sugar i teaspoon cream of tartar % cup flour % teaspoon salt yi cup cocoa Sift cocoa with the flour. Sift the sugar. Beat egg whites. Add cream of tartar and salt and beat until stiff but not dry. Add the sugar gradually, beating all the time. Add the vanilla. Fold in the flour and cocoa mixture. Put in a cool oven and bake at 250° F. for the first fifteen minutes, 275° F. for the next fifteen, 300° F. for the third fifteen, and finish baking at 350° F. Bake one hour. Invert pan to cool cake. Angel Cake 8 egg whites % teaspoon salt I teaspoon cream of tartar ^ teaspoon vanilla 1 cup sugar ^ cup flour Add salt to egg whites and beat. Add cream of tartar and beat untn stiff. Add flavoring. Mix sugar and flour, and sift several times. Sift over egg whites, and fold in as quickly as possible. Pour into ungreased tube tin and bake fifty minutes in slow oven (325° F.). When done, invert pan until cake cools. Angel Food Delight Cut the top from a large angel food cake about two inches down from top. Then cut out the inside. Fill the cavity with the following mixture: 2 cups whipped cream }4 cup candied cherries }4 cup pineapple (diced) ^2 cup pecans (chopped) % poimd quartered marshmallows i teaspoon vanilla Place top back on the cake. Ice the sides and top of cake. Decoratecake if desired. Chill in refrigerator two hours. Serve. Each slice will have a chilled cream center. 124 THE INTERNATIONAL COOK BOOK White Layer Cake yi. cup shortening 3 teaspoons baking powder i>^ cups sugar i teaspoon vanilla or almond 1 cup liquid flavoring 3 egg whites Y^ teaspoon salt 2^4 cups flour Cream sugar and shortening together. Add liquid alternately •with the flour that has been mixed with the baking powder and salt. Add flavoring. Mix well. Fold in well-beaten whites of eggs. Pour into greased and flour-dusted layer-cake tins. Baie thirty-five minutes in moderate oven (350° F.). Ccxx>anut Cake yi cup shortening 2 teaspoons baking powder % cup sugar y^ teaspoon vanilla yi cup milk 4 egg whites yz teaspoon salt 4 tablespoons grated fresh tyz cups flour cocoanut