*Angel Cake
¹⁄₂ pint fine flour
1 tea-spoon cream of tartar
³⁄₄ pint powdered sugar
11 whites of eggs
3 tea-spoons vanilla
Add the cream of tartar to the flour. Sift five times. Sift the sugar. Beat the whites to a stiff froth. Stir the sugar lightly into the whites of eggs. Add the vanilla. Add the flour. Stir in lightly and quickly. Pour into a clean bright tin. It must not be buttered. Bake in a moderate oven for forty minutes. When done leave in the tin, inverted on its edge (not completely upside down) on a sieve until cold.