Angel Filled Cakes

Whites of nine eggs, one and one-fourth cups granulated sugar, one cup flour, one-half teaspoon cream tartar, pinch of salt added to eggs before whipping. Flavor to taste, bake fifteen minutes. With fork remove center of cake and fill with following: One cup rich cream, beaten stiff, dissolve one tablespoon gelatin in a little water, one-half cup sugar, one teaspoon vanilla, chopped nuts may be added if desired. Will make fifteen cakes, in two and one-half inch rings. - Mrs. John Harris.

Lady Baltimore Cake

Work one cup of butter until very creamy, using a wooden cake spoon. Add gradually while stirring and beating constantly, two cups of fine granulated sugar. Then add one cup of milk alternately with three and one-half cups of pastry flour mixed and sifted with two tea-spoons of Royal Baking Powder. Add one teaspoon vanilla and fold in the whites of six eggs beaten until stiff and dry. Bake in three layers and put between and on top fruit and nut filling. The juice of one lemon may be added to mixture of butter and sugar and milk after they are creamed together before flour is added.

Fruit and Nut Filling. - Three cups of granulated sugar, add one cup boiling water. Bring to boiling point and let boil until syrup will thread when dropped from top of spoon. Pour gradually onto the beaten whites of three eggs and beat until nearly of the right con-sistency to spread. Add one cup of raisins seeded and one cup of chopped pecan nut meats and five figs cut in strips, soak figs in warm water, then dry and cut, continue beating until right to spread. - Mrs. Mathews.

Angel Food

Whites of twelve eggs, beaten stiff, one cup of flour, one and one-third cups of sugar, sift both five or six times. When the eggs are almost beaten enough, put in a level spoonful cream of tartar. Beat five or ten minutes. Bake about one hour. - Mrs. Arthur Baldwin.

Angel Food Cake

The whites of ten eggs, a pinch of salt, when about half beaten add one level teaspoon of cream of tartar, sift one level cup of flour, one and one-fourth cups of sugar together several times and add to the eggs. Flavoring. Bake in an ungreased pan in a moderate oven from thirty-five to forty minutes or until it shrinks from pan. - Mrs. Allen Epworth.

Angel Food

Whites of eleven eggs, one and one-fourth glass of sugar, one glass flour, one scant teaspoon cream tartar; sift sugar and flour five or six times. Whip eggs very stiff, add sugar and then flour with cream of tartar, sifted with it, and lastly one teaspoon vanilla. - Mrs. Seil.

Angel Rolls

Bake an angel food cake in a pan about twelve by six by three inches. Let cool, cut in slices as thin as possible, trim off brown edges. Spread each slice with icing, sprinkle with chopped nuts, roll it up, stick through with a toothpick and stand on end. When all are done in this way, begin with the first ones and ice outside, rolling in chopped nuts. A drop of icing and half a nut make a nice finish for top of roll. When icing is set take out sticks.