Beat stiff the cold whites of twelve eggs with a pinch of salt, fold in - not beat - one and one-half tumblers granulated sugar gradually, one teaspoon vanilla slowly, then one tumbler flour which has been sifted five times with one scant teaspoon cream tartar. Put in- a tube pan - not greased, and bake about forty minutes, in a moderate oven without opening the door. When taken from the oven, turn upside down to cool. After it drops from pan, frost with any plain icing. Have house and kitchen very quiet when baking, avoiding any draft, or the cake will fall. - Contributed, Williams, Ariz.

Angel Cake

Whites of nine eggs, one and one-fourth cupfuls granulated sugar, one cupful flour, one-half teaspoon cream of tartar, add pinch of salt to the eggs before whipping; flavor to taste. Sift, measure and set aside the sugar and flour. Whip the eggs to a foam, add the cream of tartar and whip until very stiff; add the sugar to this and fold in, always using a spoon; then flavor and fold in, then flour and fold it lightly through. Put in a moderate oven at once. It will bake in about twenty-five or thirty minutes; it should not take longer, as baking too long dries it out and makes the cake tough and dry. Always put in a moderate oven - too hot for butter cakes, and not hot enough for biscuits. If the cake is properly mixed it will rise above the pan. When it is baked enough it begins to shrink, and should shrink back to the level of the pan. Watch carefully at this stage, and when it begins to shrink, take out of the oven and invert the tin immediately, resting on the center tube; let hang until perfectly cold, then cut the cake loose from around the sides and the center tube. Knock back the slide, insert your knife and cut loose from the bottom; turn out. Ice with plain white frosting. - Mrs. M. S. Carpenter, Trout Creek, Mich.

Angel Cake

Whites of nine large eggs, or ten small ones, one and one-fourth cups granulated sugar, one cup flour, scant one-half teaspoon cream of tartar, a pinch of salt added to the eggs before whipping. Flavor to taste. Sift four times, measure and set aside sugar and flour, whip eggs to foam, add cream tartar, and whip until very stiff, add sugar and beat in (always using a spoon to mix cakes with), then add flour and fold it lightly through. Put in moderate oven, will bake in twenty to forty minutes. I always have best of results with this recipe, but am particular about directions. Frost as any cake. Turn cake upside down when done. - Mrs. J. M. Dennis, San Jose, Calif.

Angel, Food Cake

One pint of whites of eggs, one-half pound flour, one pound sugar, one teaspoon cream tartar; flavoring. - W. A. Field, Williams, Ariz.