Whites of twelve eggs, one-half pint flour, three-fourths pint sugar, one level teaspoonful cream of tartar. Beat the whites to a stiff froth. Sift the sugar and flour separately four times before measuring. Add the cream of tartar to the flour after measuring and sift once more. Add the sugar to the eggs and last the flour. Do not grease the pan. Bake forty minutes in a moderate oven.
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