1. Take a large bowl and add the egg whites. Then beat the egg whites until stiff.

2. Boil to a thread the sugar and water. Then pour it slowly into the stiffly beaten egg whites (not dry) and continue beating until the mixture is cool.

3. Sift and measure 1 cup of flour, then sift it with the cream of tartar 4 times. Add it to the meringue (eggs and sugar mixture), and when well mixed add the vanilla.

4. Pour into an ungreased tube pan and bake at 275 F. for 1 1/2 hours.