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Tip Tops

Separate three eggs; beat yolks slightly, then add gradually two cups of cold water and beat briskly until light and foamy. Stir very carefully into two cups well sifted flour, making a smooth batter; strain through a fine sieve, add one-half teaspoon salt and one tablespoon melted butter, mix well. Stir in one heaping teaspoon baking powder and whites of the eggs beaten to a stiff froth. Bake in hot gem pans.

— Mrs. Edgar Washburn