Filling.
Three cups granulated sugar dissolved in boiling water. Cook until it threads, then pour slowly over beaten whites of three more eggs, stirring constantly. Add to this frosting one cup chopped raisins, one cup pecans and five figs cut in very thin, small slices. Spread at once over layers, top and sides of cake.
MARSHMALLOW ICING.
Two cups granulated sugar, one cup milk; cook these together until it strings. Melt one-fourth pound (or twenty) marshmallows by steaming them after putting three tablespoonfuls boiling water over them. Add to cream filling and beat until stiff enough to spread.
MRS. AULTMAN'S COOKIES.
Two cups sugar, one cup butter or lard, five eggs, three teaspoonfuls baking powder; mix stiff enough to roll. Bake in moderate oven.
NUT CAKE.
One cup sugar, one-half cup butter, two eggs, one-half cup water, one and one-half cup flour, one-half teaspoonful cream of tartar, one cup chopped hickory nuts. Ice the top, place on large pieces of English walnuts.
OATMEAL COOKIES.
Two cups rolled oats, two cups flour, one cup sugar, one cup raisins, one cup lard and butter mixed, two eggs, one teaspoonful cloves, one teaspoonful cinnamon, three-fourths teaspoonful baking soda dissolved in one-third cup milk, a little salt. Mix thoroughly and drop on greased pans. Bake in moderate oven.