Whites 8 eggs 3/4 cup flour
1 teaspoon cream of tartar 1/4 teaspoon salt
1 cup sugar 3/4 teaspoon vanilla
Beat whites of eggs until frothy; add cream of tartar, and continue beating until eggs are stiff; then add sugar gradually. Fold in flour mixed with salt and sifted four times, and add vanilla. Bake forty-five to fifty minutes in an unbuttered angel-cake pan. After cake has risen and begins to brown, cover with a buttered paper.