3/4 c. shortening
1 1/2 c. sugar
1/2 tsp. vanilla
2 c. flour
1 tbsp. baking powder
1 c. milk
4 egg whites

Preheat oven to 350 degrees. Cream shortening with sugar and vanilla until fluffy. Sift flour, baking powder, and a inch of salt together and fold into creamed mixture alternately with milk. Beat egg whites until stiff and fold in.

Divide between three greased and lined 8-inch layer cake pans. Bake for 30-35 minutes. Cool on wire rack.

FROSTING:

1 lb. cube sugar
1/4 tsp. cream of tartar
2 egg whites
1/2 tsp. vanilla
1/2 c. chopped walnuts
10 walnut halves

Put sugar, cream of tartar, and 3/4 cup water in a saucepan and stir over a low heat until sugar dissolves. Stop stirring and bring to a boil. Boil to a temperature of 240 degrees.

Meanwhile, beat egg whites until stiff. Pour syrup in a thin stream onto whites, beating constantly until frosting stands in soft peaks. Beat in vanilla.

Fold chopped walnuts into 1/4 of frosting and use to put cakes together. Spread remaining frosting over cake and decorate with walnut halves.