ALONG THE MISSISSIPPI: GOODNESS, GRACIOUS! WHAT A LADY! WHAT A DELICIOUS CAKE!

Dear Kathline:

Today you traveled through time and the heavens. On meeting St. Peter, I'm sure that you noted the interesting journey and the kindness of your guardian angel. Your choice of tasks will be to feed the lion and the lamb, for this is fascinating; and to greet new arrivals because you can make them feel at home.

Speaking of home, here on earth you are in our thoughts. What a gracious lady you were, with a contagious love of life. Over the years, while I was with the New Madrid Chamber of Commerce, that love of life escorted my tour groups and answered questions for riverboat passengers. All that with a smile and a song in your heart.

No one ever had to wonder what was on your mind, but it was always delivered with a fair assessment of the situation. You made 81 years old seem young.

"Flare" and "dare" are words that cross my mind as I think of you. I admired you, and enjoyed every minute that I had the honor to be in your presence.

Once, on the Mississippi Queen steamboat, you and I ate Lady Baltimore Cake. It was scrumptious, but you noted that it would have suited you fine had the raisins been left out of the filling. So, dear lady, this recipe is for you.

In loving memory of Kathline Book.

Lady Baltimore Cake

2 cups self-rising flour, sifted

1 cup cold whipping cream

1/2 cup cold water

1 teaspoon pure vanilla extract

1/4 teaspoon almond flavoring

3 egg whites

Preheat oven to 350 degrees.

1. Sift flour twice and set aside.

2. Whip cold whipping cream until stiff. Add gradually the cold water, vanilla extract and almond flavoring, stirring gently until smooth.

3. Whip egg whites until stiff, but not dry. Gently combine the cream and the whipped egg whites. Fold the sifted flour into the cream mixture, about one-third at a time.

4. Bake at 350 degrees in two or three greased 8- or 9-inch layer pans about 25 minutes. Cool layers and fill with nut filling.

Nut Filling

1/2 cup pecan pieces

1/2 cup slivered almonds

1/2 cup grated coconut

1/2 cup seeded raisins, if desired

1. Combine pecans, almonds, coconut and raisins, if desired, with one-third of White Frosting. Fill between the cooled cake layers. Spread the remaining frosting over the top and sides.

White Frosting

2 egg whites

1 cup light corn syrup

8 tablespoons marshmallow cream

1/2 teaspoon pure vanilla extract

Place egg whites and corn syrup in top of double boiler over simmering water. Beat with a hand-held mixer until fluffy.

Add marshmallow cream and vanilla extract; beat until stiff. Spread over cooled cake.

Yield: 8 to 10 servings.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.