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Angel Cake (Whites of to eggs Pinch)

Whites of 8 to 10 eggs Pinch of salt 1/2 teaspoon cream of tartar Sift the flour four or five times before measuring; then sift and measure the sugar. Add the salt to the eggs; beat them to a froth; add cream of tartar and beat until very stiff. Stir in sugar; then flour, very lightly. Put in a pan in the pastry rack and bake between two moderately hot radiators. 2 eggs 1 cup sugar 1 cup flour SPONGE CAKE No. 1 2 teaspoons baking powder 1/2 cup hot milk 1 teaspoon flavoring Beat the yolks; stir into them the sugar and beaten whites; then fold in the flour and baking powder, well sifted. Add the hot milk and flavoring and bake for thirty minutes, using both radiators. SPONGE CAKE No. 2 4 eggs 1 cup sugar Juice and rind of 1/2 lemon 1 cup flour Beat the yolks and whites of the eggs separately. Into the yolks stir the sugar, lemon and whites; then fold in the flour. Bake between two moderately hot radiators for twenty-five minutes.