Half a cup of butter, one cup of granulated sugar, half a cup of milk,
two cups of flour, two rounded teaspoonfuls of baking powder, the whites
of four eggs. Beat the butter and sugar to a cream, stir the milk and
one cup of the flour together and add to the butter and sugar. Sift the
remaining cup of flour and the baking powder together, beat the whites
of egg to a stiff froth and stir alternately with the flour into the
other ingredients. Grease three layer cake tins well, divide the batter
evenly and bake from seven to ten minutes.
FILLING.--Boil without stirring until it is clear one cup of sugar wet
with a little water; remove from the fire and stir into it
three-quarters of a cup of figs chopped fine and a quarter of a cup of
currants, washed and dried. Spread two of the layers with this, put them
together and ice top and sides with a plain icing made as follows: The
whites of two eggs beaten to a froth and one and a half cups of powdered
sugar stirred into it and flavored with almond extract.