Directions:
Whites of nine large or ten small fresh eggs, one and one-fourth cups sifted granulated sugar, one cup sifted flour, one-half teaspoonful cream tartar; a pinch of salt added to eggs before beating. After sifting flour four or five times, measure and set aside one cup; then sift and measure one and one fourth cups granulated sugar; beat whites of eggs about half; add cream tartar and beat until very, very stiff.
Stir in sugar, and then flour, very lightly. Put in pan in moderate oven at once, and bake from thirty-five to fifty minutes.