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Angel Cake

This is a sure and perfect recipe for angel cake: One and a fourth cupfuls granulated sugar, sifted only once, then measured; one and one-quarter cupfuls whites of eggs, measured before beating; one cupful of flour, level full after it has been sifted five times; beat the eggs stiff; when half beaten add one-half teaspoonful cream tartar and finish beating; a speck of salt, sift in sugar very gently (folding it, not beat) then flour the same way, and last, flavor to taste. Touch very lightly when mixing and bake in an ungreased pan in a moderate oven, increasing the heat. Whites of ten large eggs or eleven small ones.