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Angel Food Cake

1 C egg whites-8 to 10 eggs 34 t cream of tartar 14 t salt 3/4 t vanilla extract 14 t rose or almond extract 14 C granulated sugar, sifted 1 C Swans Down flour, sifted once, measured and sifted four times. Add salt to egg whites and beat until foamy. Add cream of tartar and beat until whites are stiff enough to hold up in peaks, but not dry. Fold in the sugar, one Tat a time. Add flavoring. Fold in the flour in the same manner as the sugar. Pour into a patented cake tin, and bake at 325 degrees for an hour. Be sure that the oven is thoroughly heated before putting the cake into it. Invert tin for at least an hour after removing cake from oven. Remove from tin with broad-bladed knife. Use 14 C less sugar if icing is to be placed on cake. Mrs. R. M. Dillon. 14 C egg whites