Whitest And Finest Cake Made.

5 whites of eggs - or six if small.

5 ounces fine granulated sugar - 1/2 cup large.

2 1/2 ounces flour 1/2 cup large.

1 rounded teaspoon cream tartar.

1 teaspoon vanilla or lemon extract.

Mix the cream tartar in the flour by sifting them together. Whip the whites firm, put in the sugar and beat a few seconds, add the flavoring, then stir in the flour lightly without beating. As soon as mixed put the cake in the oven. It needs careful baking like a meringue, in a slack oven and should stay in from 20 to 30 minutes. A small,deep, smooth mold is the best and should not be greased. When the cake is done turn it upside down and leave it to get cold in the mold before trying to take it out.

When you have pure cream tartar from a drug store use only half as much as of the common lest the cake taste of it.