|Cream of tartar||1 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Shelled pecans||1⁄2 Pound|
Put the pecans through the food grinder.
Sift together flour and cream of tartar and mix with the ground nuts.
Beat egg yolks until light and fluffy.
Gradually beat in sugar and con- tinue beating until yolks are thick and smooth.
Stir in vanilla.
Beat egg whites until very stiff.
Fold flour-nut mixture into beaten egg yolks.
Fold in beaten egg whites.
Fit a piece of paper in the bottom of a 10-inch tube pan.
Grease the paper.
Pour batter into the pan.
Bake in a moderately hot oven (375°F.) about 50 minutes.
Invert cake and cool thoroughly.
Remove from pan.