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Ice-Box Cake

1 lemon (juice and rind) 3 eggs 1 T vanilla Mrs. Bert Steir. 1 pt. whipping cream Use ice-box cake tin, line with lady fingers, bottom side up. Mix sugar and butter thoroughly (about 25 minutes) with the hands, then add eggs, of which the whites and yolks have been beaten separately and juice and rind of the lemon. Pour batter on lady fingers, cover with lady fingers. Then whip the cream, add vanilla and sweeten cream. Put on top of second layer of lady fingers. Add cherries and pecans on top of cream. Put in ice-box for at least 12 hours. Makes fine birthday cake.

Mrs. A. C. Brockman.