7 lg. egg whites
7 lg. egg yolks
1/4 tsp. salt
3/4 tsp. cream of tartar
1 c. sugar
1 c. sifted Swans Down flour
1 tsp. vanilla

Beat egg whites to a froth. Add salt and cream of tartar, continuing to beat until very stiff. Fold in sugar gradually, fold in well beaten egg yolks, then add vanilla. Follow this by adding the flour, which has been measured and sifted 3 times. Bake in an angel cake pan for 1 hour at about 250 degrees.