For Frosting
Pinch Cream of tartar 1 teaspoonful lemon juice 1 teaspoonful vanilla extract For cakes. Cream Crisco and sugar thoroughly together, add eggs well beaten, salt, vanilla, milk or water, baking powder, flour, and nuts. Mix well and divide into Criscoed and floured gem pans and bake ten minutes in moderate oven. When cold cover with boiled frosting. For frosting. Dissolve sugar and water over fire in a saucepan, add cream of tartar and boil until it forms a soft ball when tried in cold water, or 240° F. Pour on to the beaten whites of eggs, pouring in a steady stream and very slowly, adding, while beating, lemon juice, and vanilla; beat until thick, and use.
Sufficient for fifteen cakes.
Cakes 1 cupful rose leaves 3 cupfuls flour 1 cupful sugar 1½ cupful Crisco