Angel Cake

• 1 cup white of eggs.
• ¾ cup sugar.
• ¼ cup

Beat whites of eggs until stiff and dry, add sugar gradually and continue beating, then add flavoring. Cut and fold in corn-starch, flour, salt, and cream of tartar, mixed and sifted. Bake forty-five to fifty minutes in an unbuttered angel cake pan in a moderate oven.