12 egg whites

1 1/2 cupfuls granulated sugar

1 teaspoonful flavoring

1 teaspoonful cream of tartar 1 cupful pastry flour 1/8 teaspoonful salt

Beat the egg whites stiff and dry. Beat in the sugar gradually, add the flavoring and fold in the flour sifted four times with the cream of tartar. Measure the flour after sifting once. Work as quickly as possible, turn into an unoiled angel-cake pan, and bake forty to fifty minutes in a very moderate oven. Cover the cake for the first ten minutes with a pan, and cover also for the last five minutes.

Angel Cake (Cooked Syrup)

1 1/2 cupfuls granulated sugar

1/4 cupful hot water

11 egg whites

1 cupful pastry flour

1 1/4 teaspoonfuls cream of tartar 1 teaspoonful vanilla

Beat the egg whites until absolutely stiff. In the meantime, cook together the sugar and water for about five minutes, or until the syrup is very thick and forms a thread when a little is dropped from a spoon.

Pour this syrup into the egg whites, beating constantly with a wire whisk, and whip until the mixture is thoroughly blended. Then beat in the vanilla. The flour and cream of tartar should previously have been sifted together four times. This should then be gently folded into the cooked mixture and the whole poured at once into an unoiled, unlined pan and the mixture baked about fifty minutes in a moderate oven. Cover with a pan for the first ten minutes.

Almond Sponge Cake (Cooked Syrup)

1 cupful sugar 1/2 cupful water 5 eggs 1 cupful pastry flour

1/8 teaspoonful salt 1/2 teaspoonful almond extract 1/2 cupful finely-chopped almonds

Boil the sugar and water together, until it threads. Beat the egg yolks, until thick and lemon-colored. Pour on the syrup in a thin stream, beating constantly until cold. Then add the almond extract.

Mix half of the chopped nuts with the flour and fold into the mixture alternately with the egg whites, beaten stiff and dry. Bake in little pans. Sprinkle the top of each with a few of the finely-chopped nut meats, before putting in the oven.