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Angel Food Cake

Whites of 12 eggs 1 1/2 teaspoons cream tartar 1 teaspoon vanilla 1/2 teaspoon lemon extract 1 1/2 cups sugar measured after sifting 1 cup and 1 tablespoon white flour measured after sifting Measure out all ingredients before commencing to put the cake together. Sift flour and cream of tartar together five times. Sift sugar five times. Beat egg whites till very foamy, but not stiff; add flavoring, sift in sugar slowly, beating all the time. Use care to avoid making the mixture stiff. Sift in the flour slowly, mixing with a light folding motion.

Bake in an unbuttered pan fifty-five to sixty minutes. Place a pan of boiling water under the cake during the first forty-five minutes. The oven should not be opened for the first twenty minutes. When the cake is done, place upside down on a cake cooler, and leave in pan till cold.