ANGEL CAKE

This is my Mother-in-Law's Angel Cake from her 1911 cookbook. The last line on the page of her Buster Brown cookbook squeezes in these words, "This is the best recipe found after several. A perfection cake." It appears that while she was baking her Angel Cake, the Titanic was sinking and Heaven's angels were welcoming souls into paradise.

Put into 1 tumbler of flour, l teaspoonful cream of tartar. Then sift it 5 times. Sift also 1 glass and a half of white powdered sugar. Beat to a stiff froth the whites of 11 eggs, stir the sugar into the eggs by degrees; very lightly and carefully, adding in 3 teaspoonfuls of vanilla extract.
After this add the flour, stirring quickly and lightly. Pour into a clean, bright tin cake-dish, which should not be butter-lined. Bake at once in a moderate oven about 40 minutes, testing it with a spoom' stint. (the word "stint" is partly torn.) When done let it remain in the cake tin, turning it upside down; with the sides resting on the tops of 2 saucers, so that a current of air will pass under and over it.
Baked to perfection by Mabel Rollis Davis