Preparation: The whites of eggs are beaten to a stiff froth, the cream of tartar stirred in and also the sugar and vanilla. The flour is sifted 7 times and at last mixed with the other ingredients. Put into a buttered pan and bake slowly ½ hour. No. 43—YELLOW ANGEL’S FOOD. 12 ounces of sugar 5 ounces of fine flour 1 tsp. of cream of tartar 11 whites of eggs 6 yolks of eggs 1 tsp. of vanilla Preparation: The sugar is sifted 4 times and stirred to a cream with yolks of eggs; add the beaten whites of eggs, cream of tartar and vanilla. Sift the flour 5 times and work it in. Put the batter into a buttered pan and bake slowly ¾ to 1 hour. No. 44—FIG CAKE. ¾ cup of butter 2 cups of sugar 6 whites of eggs 1 cup of milk 2 cups of flour ½ cup of corn starch 12 figs 3 heaping tsps. of baking powder 1 tsp. of cinnamon 1 tsp. of cloves For the Frosting. 3 whites of eggs 1 tbsp. of sugar 4 tbsps. of water ½ lb. finely chopped almonds Preparation: Cream the butter, add the sugar, milk, flour, baking powder and lastly the beaten whites of eggs. Divide the batter into 3 parts. Into the first part mix the cinnamon, cloves and chopped figs. Bake two light and one dark layer and arrange them with the dark layer in the middle. Prepare the frosting by beating the whites of eggs to a stiff froth and mixing it with 1 tablespoonful of sugar and 4 tablespoonfuls of water which have been boiled 5 minutes. The mixture is stirred until cool, the almonds are added and the frosting spread over the cake. No. 45—LAYER CAKE WITH COCOANUT. No. 2. ⅔ cup of butter 2 cups of sugar 1 cup of flour 2 heaping tsps. of baking powder 7 whites of eggs For the Filling. Cream according to No. 29. For the Frosting. 4 whites of eggs ½ cup of sugar ¼ lb. of cocoanut Preparation: Cream the butter with sugar, then add flour and baking powder and the beaten whites of eggs. Bake in 4 layers. Make the filling according to No. 29, Layer Cake With Chocolate, and when the layers are cool, spread the cream between them. Make the frosting from the beaten whites of eggs mixed with sugar, spread it on the cake and sprinkle with grated cocoanut. No. 46—TEA CAKE. ½ lb. of sugar 10 eggs ½ lb. of fine flour ¼ lb. of blanched, grated almonds Juice and rind of 1 lemon 2 heaping tsps. of baking powder Preparation: The sugar and yolks of eggs are stirred 20 minutes, the ground almonds added and the mixture stirred again 20 minutes. Now add lemon juice and grated lemon rind, the whites of eggs beaten to a froth, and then quickly stir in the flour. Lastly add the baking powder mixed with some of the flour. Put the batter into a buttered pan and bake 1 hour. Remarks: In the beginning, the heat may be greater in the bottom of the oven than in the top. No. 47—SUNSHINE CAKE. 5 eggs 1 cup of sugar ¼ tsp. of salt ¾ cup of flour ½ tsp. of cream of tartar 1 tsp. of lemon juice 1 tsp. of orange juice