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 cur-
rants, 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.

GINGER LAYER CAKE.

Two cups of flour, one cup of Porto Rico molasses,
one cup of milk, the third of a cup of butter, one egg,
one slightly heaping teaspoonful of soda sifted with
the flour, one heaping teaspoonful of ginger, one cup
of currants. Beat the egg a little, add the molasses
with the butter melted and stirred into it, then the
currants, about half the milk, all of the flour, beat
well and add the rest of the milk. Bake in two cakes
in a quick oven from twelve to fifteen minutes. Use
the chocolate filling, given for chocolate layer cake,
and ice the top and the sides with the same.

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