This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 cups sugar
3 teaspoons baking powder
Cream shortening and sugar together until fluffy. Sift flour, baking powder and salt together 3 times. Combine milk, water and vanilla. Add small amounts of flour to creamed mixture, alternately with milk mixture, beating until smooth after each addition. Beat egg whites until stiff but not dry and fold into mixture. Pour into cake pans lined with waxed paper. Bake in moderate oven (350°F.) 25 minutes. Makes 3 (9-inch) layers.
Lady Baltimore Frosting and Filling -
3 cups sugar
1 cup water
1/4 teaspoon cream of tartar
3 egg whites, stiffly beaten
Boil sugar, water and cream of tartar together to 238°F. or until a small amount of sirup will form a soft ball when tested in cold water. Pour hot sirup gradually over beaten whites, beating constantly and continuing to beat until mixture is of spreading consistency. Add vanilla. Divide mixture in half. Add fruit and nuts to 1 portion and spread between layers of cake. Frost top and sides with remaining frosting.