For filling. Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms soft ball when tried in cold water, or 240° F.; pour on to stiffly beaten whites of eggs, pouring in steady stream and very slowly, adding while beating vanilla, raisins, nuts, and figs, beat until thick and divide between and on top of cake.
Sufficient for one large layer cake.
Lunch Cakes
| 1 scant cupful sugar 6 tablespoonfuls Crisco 1 cupful milk 2 eggs | 2 cupfuls flour 3 teaspoonfuls baking powder 1 teaspoonful salt 1 teaspoonful vanilla extract |
Cream Crisco and sugar together, then add well beaten eggs. Sift dry ingredients, and add to first mixture alternately with milk. Divide into Criscoed and floured gem pans and bake in moderately hot oven fifteen minutes.
Sufficient for fifteen cakes.
Jelly Roll
| 4 eggs 1 cupful sugar 2 tablespoonfuls melted Crisco 2 cupfuls flour | 1 teaspoonful baking powder 1/4 teaspoonful salt 4 tablespoonfuls milk Jelly or preserves |
| 1 teaspoonful lemon extract | |
Beat eggs and sugar together twenty minutes, remove beater, sift in flour, salt, and baking powder, add milk, extract, and melted Crisco. Grease large flat tin with Crisco, dust over with flour, pour in mixture and spread out evenly. Bake twelve minutes in moderately hot oven. Turn out on sugared paper, spread quickly with jelly or preserve and roll up at once. The cake will crack if spreading and rolling are not quickly done. Sliced jelly roll is delicious with custard.