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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

FIG CAKE #2
 

 Take 1 1/2 cups of sugar, 1/2 cup butter, 1/2 cup sweet milk, 1 1/2 cups flour, 1 teaspoonful baking powder, 1/2 cup cornstarch and the whites of 6 eggs.
Bake in layers and fill with fig filling, which is made as follows: Chop 1 pound of figs, add 1/2 cupful of sugar and 1 cup of water. Stew until soft and smooth. Spread between layers and ice the whole cake with boiled icing.

Sister Josie Sloniker, Burroak, Kans.