Beat whites of eggs stiff. Add slowly sugar and salt. Beat yolks separately. Add boiling water slowly. Fold two mixtures together, then fold in flour. Bake in ungreased tin in slow oven, 225 degrees, 40 to 50 minutes. Turn pan upside down and let cake cool thus.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs
Beat egg yolks and water together until 1 quart is made. Add sugar and beat slowly for 7 minutes. Then add flour and baking powder, sifted together 3 times. Gently fold in egg whites, beaten stiff and add vanilla. Mix very little. Bake at 350 degrees for 1 hour.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs
Cream sugar and shortening. Add cocoa and eggs. Beat in eggs. Blend in sour milk. Add flour, soda, and salt and mix. Last add boiling water and vanilla and mix well. Bake in large loaf pan 350 degrees for 30 minutes.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs
1 cup flour, sifted before measuring, 1 teaspoon baking powder, pinch of salt. Sift flour, baking powder and salt together and add to beaten eggs and sugar mixture.
Add 1 dessert spoonful of butter to 1/2 cup of hot milk and add to first mixture. Flavor to taste. Bake 350 degrees, about 25 to 30 minutes.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs
Beat whites and yolks of eggs separately; then combine beaten whites and yolks and beat together. Fold in sugar. Sift together dry ingredients and add, beating simultaneously. Bake in 350 degree oven for approximately 30 minutes. Makes two layers.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs
Beat 1/3 cup egg yolks (about four) until very light with 1/2 cup sugar. Add to them 1 cup boiling water. Mix lightly. Add 2 teaspoons grated lemon rind. Fold in egg white mixture.
Place in large ungreased tube pan. Bake at 325 degrees for 30 minutes and 350 degrees for 30 minutes. Invert to cool. Serves 12.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs
Beat yolks and water 7 minutes. Add sugar and continue beating 5 minutes. Sift flour with baking powder and salt 3 times. Fold in flour mixture and extract. Lastly fold in stiffly beaten egg whites. This fills a large angel cak tin. Begin baking at 325 degrees, then increase slowly to 375 degrees. Bake 1 hour.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs
Beat egg yolks with water until light. Add sugar and flavoring and beat 7 minutes. Sift together flour, salt and baking powder and add to first mixture. Fold in beaten egg whites and bake in ungreased angel food tube pan for about 45 minutes in slow oven.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs
Add salt to egg whites. Beat till stiff, not dry. Add sugar gradually and flavoring. Beat egg yolks until thick. Add vinegar. Fold egg yolks into white. fold in flour. Bake in tube pan 1 hour at 325 degrees.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs
Put egg yolks in quart cup with the cold water. Beat until it is full. Add sugar and beat 7 minutes. Sift baking powder and flour together and add flavor. Fold in well-beaten whites.
Bake 1 hour in ungreased angel cake tin.
Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs