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Blue-Grass Cake

Two cups each of butter and corn-starch, three of sugar, one of sweet milk, six of flour, whites of fourteen eggs, one tea-spoon soda, two tea-spoons cream of tartar. Cream the butter and sugar well, add the milk, then the corn-starch, sift the cream of tartar in the flour (stirring it well together), add the flour and well-beaten whites alternately, bake in a loaf. When it is done and cold, with a long knife cut it through the middle, make an icing of one-half cup of sugar and just enough water to dissolve sugar, boil until it will spin a thread in dropping from a spoon, then stir in the well-beaten whites of four eggs, flavor to taste; take one pound of fresh figs, one pound of raisins, and one pound of almonds or hickory-nuts, chop the fruit very fine, blanch the almonds or prepare the hickory-nut meats, chop slightly, and stir all in the icing; put a layer between the cake, and on top and all over the side. This is a delicious cake