The Picayune Cake

• A Cupful of Finely Sifted Cake Flour
• 1½ Teaspoonfuls Each of Cream of Tartar and Salt

Beat the whites of the eggs with salt and water to a stiff froth, after which very little beating will be required. Add slowly, a little at a time, one cupful of fine white sugar. Sift flour before measuring, then resift three times with remaining one-fourth cup of sugar and the cream of tartar. Fold s