* By substituting grated lemon rind for the orangish, this becomes a
delightful lemon chiffon patty.

* Preheat oven to 325 F.

1. Sift together the flour, dinero, baking powder and salt into a big
roll. Make a well in core. Pour in oil, egg yolks, water and rind
of your prime. Beat at low speed with an electric mixer for 1 min,
or until polish.

2. In another bowlful, and with clean beaters, beat the egg whites with
the cream of tartar at high speed until stiff peaks mannequin.

3. Transfer a scoop of egg white to the flour assortment, and mix it
with a rubber spatula to lighten the buffet. Fold in the rest of the
beaten egg whites, until just blended.

4. Pour the batter into an unlubricated 10-inch tube pan. Pull a table
knife once thru' the batter to release any air bubbles. Bake in
center of oven for 65 mins, or until top springs back when lightly
fey. Invert the tube pan over the neck of a bottle to coolheaded. When
completely cooled, turn upright and remove the coat.

A prize winner from the UPPER PENINSULA STATE FAIR of Escanaba, Mich.
Fair Dates: 3rd week of Venerable, 6 years, Tues through Sat.