Angel Food Cake

1 1/2 cups granulated sugar 1 cup flour (sifted 5 times).

1 teaspoon cream of tartar.

II egg whites.

Sift sugar, flour and cream of tartar each five times. Beat egg whites stiff on large platter with wire whisk. Sift in sugar easily. Sift and fold in flour and cream of tartar easily. Bake in ungreased funnel pan, in a slow oven twenty minutes, increasing heat for forty-five minutes to an hour.

Mrs. E. K. Bowers.

A Small Angel Cake

4 large egg whites 1/4 teaspoon cream of tartar level.

1/2 cup Swansdown flour 1/2 cup sugar 1/2 teaspoon vanilla.

Sift sugar and flour before measuring, sugar once flour four times. Beat eggs to froth, add cream of tartar and beat stiff. Fold in, first, sugar then flavoring and flour. Bake slowly for about thirty minutes.

Mary M. Wyckoff.

Grace's Angel Cake

1 cup egg whites (9 to 11).

1 cup and 5 tablespoons sugar 1 cup cake flour.

1/4 teaspoon salt 1 teaspoon cream of tartar 1/2 teaspoon vanilla 1/2 teaspoon lemon.

Sift flour five times before measuring. Add salt and cream of tartar to egg whites and beat until very light, not too dry. Fold in sugar, add flavoring, then fold in flour carefully. To bake divide time into four fifteen minute quarters. The heat should be very moderate until cake has reached full height, then increased for fifteen minutes while browning and decreased until done. The batter will rise above the top then shrink, when done.

Adella B. Anderson.

Chocolate Angel Cake

11 egg whites.

1 teaspoon cream tartar.

2 cups sugar.

1/2 scant cup cocoa 1 cup flour.

Beat whites until frothy, add cream of tartar and beat until stiff, then add gradually sugar and cocoa sifted together three times. Beat this in, not fold. Add flour and bake for about forty-five minutes, putting in cold oven. Light fire when cake goes in.

Mrs. Frank E. Baker.

Angel Ginger Bread

1/2 cup sugar.

1/4 cup shortening.

1/4 cup molasses.

1 cup flour.

1 teaspoon soda.

1 egg.

1 teaspoon ginger.

1/2 cup boiling water.

A little Morton's salt.

Mix sugar, shortening and molasses, add egg slightly beaten, then flour mixed with soda and salt. Add boiling water last. Bake thirty or forty minutes. May be served with whipped cream or a spoonful of jelly.

Mary E. Chidester.