granulated sugar, measured after being sifted four times, one cupful of
flour measured after being sifted four times, one teaspoonful of cream
tartar, and one of vanilla extract. Beat the whites to a stiff froth and
beat the sugar into the eggs. Add the seasoning and flour, stirring
quickly and lightly. Beat until ready to put the mixture into the oven.
Use a pan that has little legs on the top comers so that when the pan is
turned upside down on the table after the baking, a current of air will
pass under and over it. Bake for forty minutes in a moderate oven. Do
not grease the pan. This cake should sell for $1, or, cut in twenty
pieces, at five cents each.