Whites of 11 eggs, 1 1/2 tumbler of powdered sugar, sifted, 1 tumbler flour, 1 teaspoon vanilla, 1 teaspoonful Cream of tartar. Beat eggs on a large platter. On the same platter add the sugar, then the flour which must be sifted 4 times, then measured, then add the cream of tartar and sift again. Add the vanilla last. Don't stop beating till you put it in the pan to bake, don't grease the pan. Bake 40 minutes in a moderate oven. Try with a straw and if too soft let it remain a few moments longer. Turn upside down and cool in the pan, when cold take it out and ice it. If the tube in the center of the pan is not higher than the sides, put something under the edge so it won't lie flat when turned over. The tumbler with which you measure should hold half a pint.
Whites of 10 eggs, 1 1/2 tumbler sugar, 1 tumbler sifted flour, 1 heaping teaspoon Cream of tartar. Beat the whites with a wire spoon till they are very stiff, add the sugar and beat it well, lastly stir in the flour and cream of tartar sifted together very lightly. Bake 40 minutes in a moderate and steady oven. If it is baked in a sheet it will not take so.
One half pint of sweet Cream (small), yolks of 4 eggs, 3 or 4 tablespoons of sugar, 1 teaspoon (or a little more) of corn-starch dissolved in a little water. Beat yolks of eggs and sugar together and add the starch. When the cream boils stir it in and cook till sufficiently thick. Blanch 1/2 pound of almonds, chop 1/2 of almonds fine and stir into the cream, split the other 1/2 and lay on the icing.