1 1/2 cup egg whites (should be four or five days old)

Let eggs stand 20 minutes after breaking before beating.

Add: 1/4 tsp. salt. Beat until frothy, then add:

1 tsp. cream of tartar

Beat until stiff but not dry. Fold in,

1 1/2 c. fine cane sugar (2 tsp. at a time)

1 tsp. vanilla

1 c. cake flour (flour should have been sifted at least 6 times, once before measuring)

Bake in ungreased angel food pan. Bake in a slow oven at 275 degrees fahrenheit and after 30 minutes increase to 325 degrees. Bake 1 hour longer. Invert pan until cake is cold.