Lady Baltimore Cake No. 1

1/2 cup of butter (scant).

1 1/2 cups sugar.

1 cup cold water.

3 level cups swan's-down flour, sifted three times before measuring.

Two teaspoonfuls baking powder.

Whites of 4 eggs.

Flavor with 1/4 teaspoonful almond and 1/2 teaspoonful vanilla; salt.

Cream, butter and sugar, add one-third water with one cup flour; beat thoroughly. Add second cup flour with one-third water. Sift baking powder with last cup. Add it with the remainder of water. Beat thoroughly, then fold in the whites of the eggs beaten stiff. Bake in two layers and ice.

Lady Baltimore Cake No. 2

Cream one cup of butter with two cups of sugar. Sift together three and a half cups of flour and two level teaspoonfuls of baking powder. Add this to the butter and sugar alternately. With one cup of milk and one teaspoonful of rose water, beat the mixture very thoroughly and fold in the whites of six eggs beaten lightly. Bake in three-layer cake pans.

Filling And Frosting For Lady Baltimore Cake

Dissolve three cups of granulated sugar in one cup of boiling water and cook until the syrup will spin a thread and then pour it in a fine stream on to the whites of three eggs beaten until stiff, beating constantly meanwhile. To this frosting add one cup of chopped raisins, one cup of chopped nut meats and five figs cut in very thin strips. This mixture is used as the filling between the layers and for the frosting.