½ teaspoon vanilla
5 tablespoons milk
1 cup sifted flour
1½ teaspoon baking powder
1 teaspoon salt
½ cup sugar for meringue
½ cup chopped nut meats
Cream shortening, add sugar and cream until light and fluffy. Add well beaten egg yolks, vanilla and milk and blend. Sift flour, measure and sift with baking powder and salt. Place in two 9-inch layer pans that have been lined with wax paper. Beat egg whites until stiff, add the ½ cup sugar gradually and beat. Spread meringue over batter and sprinkle with chopped nuts. Bake in moderate oven, 350 degrees, for 30 minutes. Cool cake. Put whipped cream and fresh or drained canned fruit between layers, having meringue on top and bottom of cake. Top may be garnished with whipped cream and fruit or berries. Serves 8 to 10.
Spring Tea
