1 cup sifted cake flour
¼ teaspoon salt
3 eggs, separated
1 cup sugar
4 teaspoons lemon juice
Sift flour, measure and sift again with salt. Beat egg yolks until thick
and lemon colored. Add sugar gradually, beating well. Add lemon juice.
Fold in stiffly beaten egg whites. Fold in flour gradually. Fill
ungreased cup cake pans about half full of batter. Bake in moderately
slow oven, 325 degrees, for about 30 minutes. Invert pans and cool
cakes. Frost with boiled or seven-minute frosting and sprinkle
generously with finely crushed peppermint stick candy.
_Bridge Lunch_
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Green Pea Bouillon
Hot Buttered Crackers
Crab or Chicken Salad Mousse
Hot Buttered Asparagus
Butter Rolls
Loganberry Jelly
Relishes
Rhubarb Crisp
Coffee or Tea