This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Whites 5 eggs ¾ cup sugar.
1 teaspoon vanilla.
Beat whites of eggs until stiff and dry and add gradually, while beating constantly, sugar, mixed and sifted with cream-of-tartar. Sift flour into the mixture, add vanilla and cut and fold until blended. Fill buttered individual tins two-thirds full of mixture, sprinkle with powdered sugar and bake in a moderate oven.
Yolks 2 eggs.
4 tablespoons hot water.
3/4 cup sugar.
3/4 teaspoon lemon extract Whites 2 eggs 1 cup flour.
1¼ teaspoons baking powder.
ADD yolks of eggs to hot water and beat until thick; then add gradually, while beating constantly, sugar and lemon extract. Add whites of eggs, beaten until stiff, and fold in flour, mixed and sifted with baking powder. Turn into a buttered and floured narrow deep cake pan and bake in a moderate oven thirty-five minutes.
Yolks 4 eggs 3/4 cup sugar Whites 4 eggs.
3/4 cup potato flour.
1 teaspoon baking powder.
3/4 teaspoon salt.
1/2 tablespoon lemon juice.
Beat yolks of eggs until thick and lemon-colored and add sugar gradually, while beating constantly; then add whites of eggs, beaten until stiff. Mix and sift dry ingredients and cut and fold into mixture. Add lemon juice, turn into a buttered and floured cake pan and bake in a moderate oven thirty minutes.