Angel Cake
cup pastry flour Few grains salt teaspoon cream of tartar 1 teaspoon vanilla Place the egg-whites on a platter and beat with a wire beater until foaming; add cream of tartar and continue beating until they are stiff. Add the sugar gradually by folding it into the egg mixture with a spatula or cake spoon, then fold in the dry materials, flour and salt, that have been sifted together four times. Lastly add the vanilla. Bake in a greased tube pan from 45 minutes to 1 hour in a slow oven at a temperature of 300°F. to 325°F. 1 pound (2 cups) shortening 1 pound (2 cups) light brown sugar 7 eggs 1 pound (4 cups) flour 2 teaspoons mace 2 teaspoons cinnamon