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Angels' Food Cake

Whites of eleven eggs, one and one-half tumblers granulated sugar, sifted twice, one tumbler flour, one teaspoon vanilla, one teaspoon cream tartar; sift flour four times, then add cream tartar and sift again; sift sugar before measuring; beat eggs to a stiff froth; add sugar lightly, then the flour very gently, then vanilla; bake forty minutes in a moderate oven, try with a broom splint; turn pan upside down to cool; the pan should have tin feet about one inch deep on each corner of the pan, so that when it is turned over to cool it can rest on the feet that the air may circulate freely under it; must not butter the pan; bake in a pan with a tube in it.