Show HAVE ANGEL FOOD WHEN FOWLS LAY A Y good many whites and no yolks needed for dish prepared by tho the united states department of agriculture the time to indulge a taste for angel food Is ot of course in the spring when the hens begin to lay generously because a good many whites and no yolks are used in making angel cake or food most thrifty housekeepers mahe soft custard sauce from tile the yolks and either serve this on fruit with the cake or reserve it tor for another dessert it if one happens to be having simmered fish for dinner a good use for the yolks would be to make hollandaise nollan daise sauce tills this sauce Is also good with asparagus which becomes available just about when eggs are abundant also the bureau ot of home economics gives these thes e directions I 1 B all 14 1 preparing eggs for angel food for making angel food laying considerable emphasis on cooking it in a cool onen oen angel food I 1 CUT cup soft wheat vi esp salt bait flour I 1 esp flavoring acup 1 CUR egg eck whites 13 8 1 esp cream ot of fairly larae tartar I 1 to cutis CUDS sugar although angel food Is one of the sponge dikes cakes us its differentiated froni from cakes containing butter it Is mixed to in a slightly different way than plain sponge cake the sugar hour flour and halt half the salt are sifted together several times the egg eg whites are beaten with the lie other halt of the salt until they are frothy then tile cream of tartar Is added and they are beaten until stiff the dry ingredients are then folded carefully into the beaten egg whites and when the mixture Is partly blended the flavoring Is added only the folding motion should do be used in mixing tor for stirring tends to I 1 release the air depending on for leav ening enli iff A smooth tube pan Is best for baking bading angel food and a large cake will require about oo on hour flour in an oven at a temperature of degrees V it maybe be tested in the ilie same way as any other cake with a clean tooh toothpick pick shiaw or title fine ku knitting it till 9 needle |