CAKES AND COOKIES
FIG CAKE #3
Take 1 cup of white sugar, 1/2 cup of butter, 1 cup of sweet milk, 2 cups of flour, with 2 teaspoonfuls of baking powder sifted into it, and the whites of 3 eggs
Fig filling for cake: Put 1/2 pound of figs, chopped fine, in a saucepan with 1 pint of cold water and 1 cup of sugar. Cook slowly until thick enough to spread without running, then let cool; then with the whites of 3 eggs and 2 tablespoonfuls of water mix powdered sugar enough to make stiff, spread on cake rather thick, then a layer of figs and on top of figs spread another layer of eggs. This makes a filling about 1 inch thick, and is a very good, rich cake.
Sister Emma Kindig, Inglewood, Cal.
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