½ cup shortening
½ cup sugar
3 eggs, separated
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_
[Illustration: uncaptioned]
Open Face Sandwiches
Orange Nut Bread Sandwiches
Maraschino Cherries or Strawberries in Fondant
Maids of Honor
Salted Nuts
Peppermint-Topped Sponge Cakes
Tea
Coffee
Cherry Sandwiches—1 package cream cheese, 2 teaspoons anchovy paste, ½
teaspoon onion juice, salt and pepper to taste, pimiento, parsley or
green pepper.
Cream cheese until smooth. Add anchovy paste, onion juice and salt and
pepper and blend smoothly. Spread mixture on round of bread. Cut small
circles from pimiento and place two of these “cherries” on each round.
Finish with stems made from parsley or green pepper.