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12 egg whites, beaten stiff
2 cups sugar, added gradually
1/8 teaspoon salt
1 teaspoon vanilla almond


Put in 2 round ungreased layers and bake 1 hour in slow oven. Use whipped cream, flavored, between and a thin layer to cover. Chopped nuts may be added. Use 10 inch round tins, preferably the kind with attached knives to loosen cake. Garnish with ripe strawberries.

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