Angel Cake
1 teaspoon cream of tartar 1 cup sugar 3/4 cup flour 14 teaspoon salt ¼ teaspoon vanilla Beat whites of eggs until frothy; add cream of tartar, and continue beating until eggs are stiff; then add sugar gradually. Fold in flour mixed with salt and sifted four times, and add vanilla. Bake forty-five to fifty minutes in an unbuttered angel-cake pan. After cake has risen and begins to brown, cover with a buttered paper.
Whites 10 eggs 1/4 teaspoon salt