1 cup butter.

2 cups sugar 1 cup milk.

31/2 cups flour.

2 teaspoons baking powder.

1 teaspoon vanilla.

Whites 6 eggs.

Cream butter and add sugar gradually, while beating constantly. Mix and sift baking powder and flour and add alternately with milk to first mixture; then add flavoring and cut and fold in whites of eggs, beaten until stiff and dry. Turn into three buttered and floured seven-inch square tins and bake in a moderate oven. Put layers together with Fruit and Nut Filling and cover top and sides of cake with Fruit and Nut Filling, then with Ice Cream Frosting.

Lady Baltimore Cake.

Lady Baltimore Cake.- Page 340.

Fruit And Nut Filling

3 cups sugar 1 cup water Whites 3 eggs.

1 cup raisins seeded and chopped 1 cup chopped pecan nut meats 5 figs, cut in thin strips.

Put sugar and water in a smooth graniteware saucepan, bring to the boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Pour gradually, while beating constantly, on whites of eggs, beaten until stiff, and continue the beating until mixture is of right consistency to spread; then add remaining ingredients. One-half this quantity may be made and used between layers only.

Ice Cream Frosting

2 cups sugar 1/3 cup water.

Whites 2 eggs.

1/2 teaspoon vanilla.

Put sugar and water in smooth graniteware saucepan; bring to the boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Pour gradually, while beating constantly, on whites of eggs, beaten until stiff (but not dry), and continue the beating until mixture is of right consistency to spread; then add flavoring.