Whites of eight eggs, two cups of butter, two cups of sugar, one cup of milk, one cup of corn starch, two cups of flour, one and one-half teaspoonfuls of baking powder; mix corn starch, flour, and baking powder together; add the butter and sugar alternately, then the milk; add the whites of seven eggs last. Flavor to taste.
GOLD CAKE. MRS. JOHN LANDON.
The yolks eight eggs, one whole egg, one-half cup of butter, one and one-half cups of sugar, three-fourths of a cup of milk, two cups of flour, one teaspoonful of cream tartar, and one-half teaspoonful of soda.
ANGELS FOOD CAKE. FLORENCE ECKHART.
The whites of ten eggs, one and a half tumblers of granulated sugar, one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of salt. Put through the sieve twice. Take one-half of eggs, and stir in one-half the sugar; beat until they have a gloss; then add the other half of eggs, and the rest of the sugar. Beat again; then add the flour and cream tartar. Stir up lightly. Flavor with almond. Bake one hour in slow oven.
ANGEL CAKE. MRS. C. C. STOLTZ.
Whites of nine large or ten small fresh eggs, one and one-fourth cups sifted granulated sugar, one cup sifted flour, one-half teaspoonful cream tartar; a pinch of salt added to eggs before beating. After sifting flour four or five times, measure and set aside one cup; then sift and measure one and one fourth cups granulated sugar; beat whites of eggs about half; add cream tartar and beat until very, very stiff. Stir in sugar, and then flour, very lightly. Put in pan in moderate oven at once, and bake from thirty-five to fifty minutes.
ANGEL FOOD CAKE. MISS NELLIE LINSLEY.
Whites of eleven eggs, one cup of flour, one and one-half cups of granulated sugar, one teaspoonful of cream tartar, one teaspoonful of almond extract, one-half teaspoonful of salt. Sift sugar once; flour three times; add cream tartar to flour, and sift three times. Bake forty minutes.