1 cupful sugar
1/2 cupful boiling water
2 whites of eggs
1 teaspoonful vanilla extract
Pinch cream of tartar
1/2 cupful chopped candied cherries
1/2 cupful chopped candied pineapple
_For cake._ Cream Crisco and sugar together. Sift together three times
dry ingredients and add alternately with water. Add vanilla, beat
mixture well, then fold in stiffly beaten whites of eggs. Divide into
two Criscoed and floured layer cake tins and bake in moderate oven
twenty-five minutes.
_For filling._ Put sugar and water into saucepan, stir till boiling,
add cream of tartar, then boil until it forms a soft ball when tried
in cold water, or 240° F.; pour on to the stiffly beaten whites of
eggs, pouring in a steady stream and very slowly, adding while beating
vanilla, cherries and pineapple, beat till thick and divide between
and on top of cake.
Sufficient for one large layer cake.