6 eggs, separated
1/2 tsp. salt
1 1/2 c. sugar plus 1/2 tsp. cream of tartar
1/2 c. water
1 c. sifted flour
3/4 tsp. cream of tartar
1 tsp. vanilla, lemon, or almond flavoring

Boil sugar and water until syrup spins a thread. Beat egg whites with salt until stiff but not dry. Slowly pour hot syrup over egg whites, beating constantly. Set aside to cool. Beat egg yolks until thick and lemon-colored. Fold into whites gently until incorporated. Fold in flour sifted with 3/4 teaspoon cream of tartar. Pour into 3 buttered 9 inch cake pans. Bake 30 minutes or so at 325 degrees. Cool cake in pans 10 minutes. Turn out on cake racks to cool completely.