1 1/2 c. sugar
11 lg. eggs (whites should measure 1 1/2 c.)
1 c. sifted flour
1 heaping tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. salt, sifted with flour

Put 1/2 cup cold water on sugar. Place on stove and let it be cooking while getting other part ready. To test, dip a common clay or wooden pipe having a string stem into syrup. If it forms a film across bowl of pipe blow through pipe, if you get a large bubble the sugar is ready.