Put half a cup of sugar and one cup of water in a saucepan, stir until the sugar is dissolved, then add one pound of figs chopped fine. Stew all together until the mixture is soft and smooth. Take from the fire and cool. For the layers. - Cream, half cup of butter, add very gradually one and a half cups of sugar, beating until the whole is light and creamy. Then add, little by little, one cup of water and two and a half cups of sifted flour. Beat thoroughly until all the flour is beaten in smoothly, then stir in two teaspoonsful of yeast powder. Have ready the whites of four eggs beaten to a stiff froth. Stir these in carefully and add one teaspoonful of flavoring extract. Bake in three layers. Spread the fig mixture between the layers and on top put an icing as follows:

Gelatine Icing. - Put one tablespoonful of gelatine in a bowl with one tablespoonful of cold water; let it soak ten minutes. Add two tablespoonsful of boiling water; stir until dissolved and add enough pulverized sugar to make it the proper consistency to spread. Flavor and spread the icing on the cake, then stand in a cool place to dry.