Suffrage Angel Cake Recipe

(a la Kennedy)

11 eggs

1 full cup Swansdown Flour (after sifting)

1 1/2 cups granulated sugar

1 heaping teaspoon cream of tartar

2 teaspoons vanilla

1 pinch of salt

Beat the eggs until light--not stiff; sift sugar 7 times, add to eggs,

beating as little as possible. Sift flour 9 times, using only the

cupful, discarding the extra flour; then put in the flour the cream of

tartar; add this to the eggs and sugar; now the vanilla. Put in angel

cake pan with feet. Put in oven with very little heat. Great care must

be used in baking this cake to insure success. Light the oven when you

commence preparing material. After the first 10 minutes in oven,

increase heat and continue to do so every five minutes until the last 4

or 5 minutes, when strong heat must be used. At thirty minutes remove

cake and invert pan allowing to stand thus until cold.

MISS ELIZA KENNEDY.