• 1 C (scant) egg whites
• 1¼ C sugar
• 1 C cake flour sifted 4 times (once before measuring)
• 1 t cream of tartar
• ½ t salt
• 1 t lemon extract or ½ t vanilla and ½ t almond extr.
• nutmeg if desired

Beat egg whites until stiff with cream of tartar and salt. With wire whisk fold in sifted sugar and flavoring. Fold in flour through sifter.

Bake in ungreased chimney pan an hour or more at 250°, or by the new method (½ hour at 425°) until wire tester comes out clean. Invert on chimney to cool.

Cut with vertical motion with very sharp knife, wiping clean after each cut with moist cloth.