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GATEAU MOUSSELINE (Sponge Cake), French
Grease and sprinkle with flour the cake pan (spring). Beat egg yolks and sugar for 5 minutes. Add sifted flour, lemon rind vanilla. Blend very well. Fold in stiffly beaten egg whites. Pour into pan, sprinkle top with sugar (or a few chopped nuts). Bake at 350° for 30 minutes. May be served with ice cream, jellies, whipped cream, English cream, etc.
Contributed by Mrs. Albert S. Gau, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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