Whites of eleven eggs, one and one-half cupfuls of sugar (fine crushed, rolled fine), one cupful of flour, one teaspoonful each of Equity baking-powder and vanilla. Measure sugar and flour, before sifting, then sift sugar once, and the flour four times, adding baking-powder the last time. Bake in a very slow oven without buttering the pan. When it is done turn the pan upside down, resting the corners on something so that the air can reach it while cooling. The eggs must be beaten quickly, and have no water in them. Do not let them stand a minute; have sugar and flour ready before beating. Bake forty minutes. Keep a pint dish of hot water in the oven, while baking. Do not open the oven, at least twenty minutes after being put in. Avoid jarring the oven while the cake is baking. Use a new pan to bake the cake, and use this dish for no other purpose.

Angel Food

Whites of eleven eggs, beaten to a stiff froth, one and one-half cupfuls of granulated sugar, sift four times, one cup of flour, pinch of salt, flavor to taste, one teaspoonful of cream-tartar. Sift the flour, add the cream-tartar, sift again, sift the flour and sugar twice more, then add sugar lightly to beaten eggs, then the flour very gently, then the flavoring. Beat the whole all the time until put into the oven, bake moderately forty minutes. You can bake it in a loaf, or in two shallow pans, and put between, boiled icing.