Make a white cup cake as follows, and bake in tins as for jelly cake: Flour one and a quarter pints, granulated sugar three-quarters of a pint, whites of six eggs, butter one-quarter pint, whiskey one tablespoonful. This is enough for three layers. Now make an icing, as follows: Sugar one pound, boiled with one teacup of water till it flies off the spoon in strings. It takes from eight to ten minutes boiling, but the length of time can best be determined by experience, and it must not be stirred more than possible. If it shows a tendency to turn to sugar put in the white of an egg and beat it. When this is sufficiently boiled pour it over the whites of four eggs which have been beaten to a stiff froth, beat hard till it whitens, then add the following ingredients which have been previously prepared: One-quarter pound citron cut in shreds, one-quarter pound figs, cut in shreds, one-half pound raisins, one pound blanched almonds cut in half. Mix these all together and add gradually to the icing; beat very hard till it begins to stiffen, and spread between and on the sides of the cakes. Conserved fruits may be added to this icing and are very nice.

In all receipts in which chocolate is to be used I recommend Walter Baker & Co.'s as the purest and most reliable, and this I know from actual test.