2 eggs

1/2 cupful of powdered sugar

1/2 cupful of flour

1 level teaspoonful of baking powder

1 tablespoonful of lemon juice

Separate the eggs, beat the yolks, add sugar gradually until they are very, very light, then fold in the well-beaten whites and add carefully the baking powder and flour sifted together. Bake in one small layer. When done, make a circle on the top crust, leaving a rim at the edge of at least two inches; lift this lid, using a dull knife, so as not to make the cake heavy, and take out a portion of the crumb; fill it with marsh mallow tutti frutti

1 cupful of mixed chopped dates, cherries and raisins

4 dozen pecan meats

6 Brazilian nuts

1/4 cupful of Jordan almonds, blanched and chopped

1/2 pint of marshmallow whip

Put all the nuts and fruits through the meat grinder, mix them thoroughly into the marshmallow whip. Pour this into the cake, smoothing the top. If you use it, put four tablespoonfuls of sherry over the filling, and put on the lid. In the absence of sherry, use orange juice. Put on the lid, dust thickly with powdered sugar, and serve at once.