3 3/4 cups white sugar 7/8 cup boiling water 15 egg whites 1 teaspoon salt

1 1/2 teaspoons cream tartar 18 egg yolks

1 tablespoon vanilla

2 cups potato flour

Boil sugar and water together to about 2170 F., or until it threads. Beat whites until foamy, add cream tartar, and beat until stiff and dry. Beat in syrup gradually, and continue beating until mixture is cool. Fold in vanilla and well-beaten yolks, then fold in flour as quickly as possible. Bake in shallow pans from thirty to forty-five minutes, or in tube pans from fifty to sixty minutes.