One cup of flour, sifted; mix with one teaspoonful of cream of tartar and sift four times. Beat the whites of twelve eggs until stiff. (Eleven eggs can be used in a low altitude.) Add one cup and a half of fine granulated sugar and beat again. Add one tea-spoonful of vanilla or almond, then mix in the flour quickly and lightly. Bake in a funnel cake pan; line the bottom with paper, not greased; pour in the mixture and bake fifty minutes.

Marshmallow Angel Cake

Bake a thin angel cake. When cold, cut through the center. Spread over it a layer of flavored and sweetened whipped cream that has one-half cup of marshmallows cut in small pieces and whipped with the cream. Cover with the cake and spread a little of the cream on top, with the whole marshmallows for garnish.