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laoietpoon lemon juice sugar*
Set out two 9-lnch round pans. Preheat oven to 375o. in large! (mixing bowl beat egg whites until foamy. Beat in sugar, 2 tablef spoons at a time, until shiny peaks form that fold over slightly when t (beaters are raised; set aside. In small mixing bowl beat egg yolks r until thick and lemon colored; blend In lemon rind and juice. Fold/ (into beaten egg whites. Sift flour mixture, >4 cup at a time, over egg r mixture folding in gently but thoroughly after each addition Turn (into pans. Bake 35 to 45 minutes, or until cake springs back when 1 nightly touched. Invert cake and cool completely before removing IPlace one cake layer on plate and arrange half the peach slices on flop: top with second cake layer. Arrange remaining peach slices 4around outer edge. Whip cream and confectioners sugar until almost yStlft: Spoon into center of shortcake.
TRIPLETT MILLING CO.
Culpeper, Va.
69.0%