Sift together 4 times: 1 1/2 cups sugar, 1 cup flour, 1 tsp. cream of tartar. Stir into this the whites of 11 eggs thoroughly beaten. Flavor with 1/2 tsp. rose extract. Bake 50 min. in a slow oven, and do not open oven for 30 min. Turn pan over rack and let cake remain for 1 hour. - Mrs. W. B. Miller.

Angel Cake

Whites of 12 eggs, 1 1/4 cups granulated sugar, 1 cup Swans Down Cake Flour, 1 level tsp. cream of tartar, pinch of salt added to eggs before whipping, 1 tsp. vanilla. Sift, measure, and set aside sugar and flour; whip eggs to foam, add cream of tartar, and whip until very stiff. Fold in sugar and add vanilla, then fold in flour lightly. Bake in moderate oven 35 min.

- Ferne Leaf Olsen.

Angel Cake

Whites of 2 eggs, 1 cup sugar, 1 cup boiling milk, 2 tsp. baking powder, 1 cup flour, 1 tbsp. cornstarch. Sift sugar, flour, cornstarch, and baking powder together. Beat eggs to a foam and fold in gradually. Bake in a moderate even.

- Mrs. Emma Munshaw, Lansing, Mich.

Prize Winning Angel Food Cake

Whites of 10 large or 11 small eggs, 1 1/3 cups granulated sugar, 1 cup sifted flour, 1 level tsp. cream of tartar, pinch of salt, 1 tsp. vanilla.

Whip eggs to a froth, add salt, cream of tartar and vanilla. Continue whipping until froth is stiff, then add sugar gradually. Fold in flour and bake in very slow oven 40 to 50 minutes. - Mrs. J. H. Taft.

Angel Food Cake

Whites of 11 eggs, pinch of salt, 1/2 level tsp. cream of tartar, 1/2 tsp. vanilla, 1 1/4 cups sugar, 1 cup pastry flour sifted 6 or 8 times. Beat whites to a foam. Add salt and cream of tartar and beat until you can turn bowl upside down. Then add vanilla and fold in gradually the well-sifted sugar and flour. Bake slowly for first 30 min. and turn up gas a little higher for last 15 min. Use ungreased pan. Flavor icing with almond extract. - Mrs. Hunter Nethery.

Angel Food Cake

1 1/4 cups egg-whites, 1 tsp. cream of tartar, 1 1/2 cups fine granulated sugar (sifted), 1 cup Swansdown flour, sifted once, measured and sifted 4 times, 1/4 tsp. salt, 1 tsp. extract.

Pour the egg whites on a large platter, add salt and beat with flat egg-beater until foamy. Add cream of tartar and continue beating until the eggs are stiff but not dry. Fold in the sugar, 1 tbsp. at a time. Add flavoring. Fold in the flour in the same manner as the sugar. Pour into an ungreased patent tin and bake in a slow oven 50 to 60 minutes, increasing heat slightly when cake is almost done. - Mrs. C. A. Bottorff.