Angel Food

Whites of 8 eggs (9 if small). 1 cup flour. 1 1/4 cups sugar. 1/2 teaspoon cream of tartar.

Sift sugar and flour 4 or 5 times, measure and set aside. Add pinch of salt to eggs and whip to a foam, then add cream of tartar and whip until very stiff; add sugar and beat in, then flavor and beat in; lastly, fold flour in lightly. Bake in a tube pan which has never been greased, 20 to 40 minutes, in moderate oven. Mrs. G. E. McKean.

Mock Angel Food

1 cup Henkel's flour. 1 pinch salt. 1 cup sugar. Whites of 2 eggs. 3 teaspoons Royal baking powder. 1 cup scalding milk.

Sift dry ingredients 5 times. Fold in stiff, beaten whites of eggs. Do not grease tins; bake in moderate oven.

Frost with 1 cup confectioners' sugar and 2 teaspoons of cream or 2 of orange or grape juice.

Miss L. S. Hunt.

Mrs. C. C. Curtis.

Two Egg Angel Food

Whites of 2 eggs. 3 teaspoons Royal baking powder. 1 cup sugar. 1 cup Henkel's flour. 1 pinch salt. 1 cup scalding milk.

Set the cup of milk in a pan of hot water and bring to boiling point. Sift dry ingredients 6 times, pour in hot milk and beat and stir briskly. Lastly, add the beaten egg whites, folding in lightly. Do not flavor batter, nor grease tins. Moderate oven. Mrs. Harry L. Scott.