1/2 cup butter, creamed. 3 teaspoons Royal baking powder. 1 cup sugar. Yolks of 8 eggs. 1/2 cup milk. 1 3/4 cups Henkel's bread flour. 2 teaspoons vanilla.

Add sugar to creamed butter gradually while beating. Beat eggs thick. Put baking powder in flour and add alternately with milk. Beat 2 minutes. Bake in 3 seven inch square tins. Moderate oven.

Filling.

To a boiled icing add: 1/2 cup powdered macaroons, 1/4 cup blanched and chopped almonds, 1/4 cup chopped pecans, 12 candied cherries, cut; 2 teaspoons lemon juice, 1 1/2 teaspoons vanilla, 1 teaspoon orange extract. Cover top and sides with plain boiled icing and garnish with candied cherries. Mrs. M. C. Yerkes.