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Oct 10, 1935 - "The Truth about Candy"
Oct 22, 1935 - "Stuffed Peppers"
Oct 30, 1935 - "All I Know About Pie Crust"
Nov 15, 1935 - "Angel Food Cake"
Aug 14, 1936 - "Summer Mayonnaise"
Aug 19, 1936 - "Short-Cut Menu"
Sept 10, 1936 - "Vegetable Bowl Dinner"
Sept 18, 1936 - "Stuffed Squash Blossoms"
Sept 19, 1936 - "Michigan State Fair"
Sept 20, 1936 - "Fried Green Tomatoes"
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| Newspaper Articles by Aunt Chick |
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The World's Kitchen Log - 11/15/35
By Mrs. Sam P. McBirney
This recipe is from a Goodwill Cookbook that Aunt Chick donated her recipe to.
Aunt Chick's Angel Food Cake
- 1 ½ cups egg whites
- 1 ½ teaspoons cream of tartar
- 1-teaspoon salt
- ½ teaspoon almond extract
- ½ teaspoon lemon extract
- 1-teaspoon vanilla extract
- 1 ½ cups sugar, sifted
- 1 cup cake flour, sifted
Beat the egg whites, cream of tartar and salt in a mixing bowl until stiff peaks form. Fold in the almond, lemon and vanilla extracts gently. Spoon into an ungreased tube pan. Bake at 275 degrees for 15 minutes. Increase the oven temperature to 300 degrees and bake for 45 minutes longer. Invert on a funnel to cool completely. Loosen the cake from the side of the side of the pan and invert onto a cake plate.
AUNT CHICK
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