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Lady Baltimore Cake

(From a famous recipe)

6 eggs

4 ounces granulated sugar

Pinch of cream of tartar

(about 8 tablespoons)

Pinch of salt

4 ounces almond paste

Sugar

(about 8 tablespoons)

Flour

4 egg-yolks

1 teaspoon baking-powder

14 pound shredded citron

2 cups milk

½ cup pecan nut-meats

2 ounces grated chocolate

Soft boiled frosting flavored

(about 10 tablespoons) with vanilla

This cake is made in three parts: cake, chocolate-cream filling and nut cream.

For the cake, weigh five eggs and take their weight in sugar (about one and one-fourth cup), weigh three eggs and take their weight in flour (about one and one-half cup). Separate whites from yolks of six eggs, add cream of tartar and salt to the whites and beat until very stiff and dry. Beat the yolks as dry as possible, and add to them the sugar, then fold in the whites quickly. Sift the flour three times, with the baking-powder, and whip into the mixture. Bake about three-quarters of an hour in an oven that slowly rises in temperature, keeping a piece of paper over the top of the pan. When cold, cut into three layers, with a sharp knife.

For the chocolate cream, heat one cup of milk in a double boiler with two ounces of sugar and two ounces of almond paste, add the chocolate, melted, and the beaten yolks of two eggs. Set aside to cool.

For the nut cream, heat one cup of milk in the double boiler with two ounces of sugar and two ounces of almond paste, add the shredded citron and the pecan-meats ground in a vegetable grinder, and thicken with two egg-yolks.

When both creams are cool enough, spread the layers, using the nut filling for the bottom layer, the chocolate for the second and the boiled frosting for the top of the cake.

The almond paste may be bought at a confectioner's, or the almonds may be blanched and pounded. One and one-third cup of shelled almonds makes four ounces of paste.