. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. in the flour with the cream of tartar init. Do not butter the tin. Put in a round pan with a tin rollin the centre and without paper in the bottom. Bake in amoderate oven till a straw comes out clear, which will be intwenty or twenty-five minutes. It should be very light-col-ored and delicate. Angel Cake The whites of nine fresh eggs, one cup and a quarter ofsifted, granulated sugar, one cup of sifted flour, half teaspoon
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. in the flour with the cream of tartar init. Do not butter the tin. Put in a round pan with a tin rollin the centre and without paper in the bottom. Bake in amoderate oven till a straw comes out clear, which will be intwenty or twenty-five minutes. It should be very light-col-ored and delicate. Angel Cake The whites of nine fresh eggs, one cup and a quarter ofsifted, granulated sugar, one cup of sifted flour, half teaspoon-ful of cream of tartar, a pinch of salt, added to the eggs beforebeating. After sifting the flour four or five times, measureand put aside one cup, then sift and measure one cup and aquarter of granulated sugar. Beat the whites of the eggsabout half, add the cream of tartar, and beat until very in the sugar, then the flour very lightly. Put in a pan ina moderate oven at once. The cake will bake in thirty-five tofifty minutes. Angel Cake One and a half cups of granulated sugar, one cup of flour,whites of eleven eggs, one teaspoonful of cream of tartar, one. ANGEL CAKE.
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
