1/2 cup butter 1 cup sugar Yolks 8 eggs.

1/2 cup milk.

1 3/4 cups flour.

4 teaspoons baking powder.

1 1/2 teaspoons vanilla.

Cream butter and add gradually, while beating constantly, sugar; then add yolks of eggs, beaten until thick and lemon-colored, milk, flour, mixed and sifted with baking powder, and vanilla. Turn into three buttered and floured seven-inch square tins and bake in a moderate oven. Put layers together with Lord Baltimore Filling and cover top and side of cake with Ice Cream Frosting; then garnish with halves of candied cherries and diamond-shaped pieces of angelica.

Lord Baltimore Cake.-Page 341.

Lord Baltimore Filling

Make an Ice Cream Frosting (see p. 341) of one and one-half cups sugar, one-half cup water and whites two eggs. When of right consistency to spread, add one-half cup rolled dry macaroons, one-fourth cup, each, chopped pecan nut meats and blanched Jordan almonds, twelve candied cherries, cut in quarters, two teaspoons lemon juice, three teaspoons Sherry wine and one-fourth teaspoon orange extract.