A moist and tender angel cake is one of the best things in the art of cookery. Remember that angel food should never be eaten the same day it is baked. It is better when a week old. The best that was ever baked will be tough when it is fresh. Keep in tightly closed tin box. The recipe which I have used with success is as follows: Add a pinch salt to the whites of 9 eggs and beat till partly stiff, then add 1/2 teasp cream tartar and beat till very stiff. Fold in gradually and very carefully 1 1/4 cups granulated sugar that has been sifted several times. Sift 1 cup best pastry flour half doz times, and fold lightly into the sugar and eggs. Lastly add 1 teasp vanilla extract, and pour the batter into an unbuttered pan which has been lightly dredged with flour. Bake for 35 to 50 minutes, and when done do not remove from pan until the cake is almost cold, after which it can be easily loosened and lifted out.- [H. E. S., Ind.