smooth, beat in the whites of eight eggs and 1 teacupful of milk. Mix thoroughly and flavour with lemon✪ Mountain Cake. Turn the mixture into shallow baking-tins well buttered, and bake. When cold, ice each Cake over, and cover them with jelly. Build up into one large Cake and ice over top. Mousseline Cake. — Prepare a Cake mixture as follows : Take ■Jib. of flour, Jib. of powdered sugar, flavoured with orange- flower water, 2oz. of potato-flour, the well-whipped yolks and whites of eight eggs, the peel of an orange grated on sugar, and a little salt✪ Mousseline Cake. When made, put it into a buttered shallow mould and bake. The mould should be of the same shape and diameter as the bottom of the dish upon which the Cake is to be formed. When this Cake is done, turn it out of the mould and let it cool. Then put 4 or 5 table-spoonfuls of purde of strawberry and raspberry mixed into a small pan, and add quickly sufficient sugar, flavoured with orange-flower water, to make it of the thickness of a batter. Warm it gently, but do not let it boil, and continue stirring all the time. Whip the whites of four eggs until quite stiff and add it to the fruit preparation, then add the juice of a lemon, and put the mixture into a silk bag. Scoop out some of the Cake from the top and put in the hole thus formed a few table-spoonfuls of curacoa, fill the hollow with the preparation of whipped eggs and fruit by means of the bag, raising it up like a pyramid, and forming it into the shape of a pine-apple. Mask the preparation as well as the Cake with a glaze made with 2 table-spoonfuls of puriie of strawberries and raspberries, finely-powdered sugar, and a little water, and let them dry for half-an-hour. When wanted for use, dish on a folded napkin or ornamental dish- paper. Napoleon Cake. — Lay in a Napoleon-cake pan (see Fig. 283) a layer of puff paste, spread over that a layer of pastry Fig. 283. Napoleon-cake Pan (Mathews and Son). cream, cover with puff paste, glaze the top with sugar✪ Napoleon Cake, and bake. Serve either hot or cold. Neapolitan Cake. — (1) Pound lib. of blanched and dried, sweet almonds in a mortar, and moisten with the white of an egg ; mix with them lib. of caster sugar, ljlb. of flour, the grated peel of one orange, and 1 small pinch of salt. Mix to a stiff paste with the yolks of twelve eggs, and let it rest for one hour. Boll the paste out to fin. in thickness, cut it with a plain round 5Jin. diameter cutter, place them on baking- sheets, and bake a golden brown ; when done, trim them with the cutter. "When cold, pile on top of each other, spreading alternately between them red-currant jelly and apricot jam. When all the rounds are stuck together trim the outside with a knife, and spread apricot jam over. Boll to about Jin. thick some twelve turns puff paste, cut into small fancy shapes with cutters, lay on a baking-sheet, sift some caster sugar over them, and bake lightly so as not to colour them. Decorate the Cake with these patterns, which may be made to adhere with apricot marmalade or jelly (see Fig. 284).

AI-modernized reading of the original text

smooth, beat in the whites of eight eggs and 1 teacupful of milk. Mix thoroughly and flavour with lemon. Turn the mixture into shallow baking-tins well buttered, and bake. When cold, ice each Cake over, and cover them with jelly. Build up into one large Cake and ice over top. Mousseline Cake. — Prepare a Cake mixture as follows : Take 1/2 lb. of flour, Jib. of powdered sugar, flavoured with orangeflower water, 2oz. of potato-flour, the well-whipped yolks and whites of eight eggs, the peel of an orange grated on sugar, and a little salt. When made, put it into a buttered shallow mould and bake. The mould should be of the same shape and diameter as the bottom of the dish upon which the Cake is to be formed. When this Cake is done, turn it out of the mould and let it cool. Then put 4 or 5 table-spoonfuls of purde of strawberry and raspberry mixed into a small pan, and add quickly sufficient sugar, flavoured with orange-flower water, to make it of the thickness of a batter. Warm it gently, but do not let it boil, and continue stirring all the time. Whip the whites of four eggs until quite stiff and add it to the fruit preparation, then add the juice of a lemon, and put the mixture into a silk bag. Scoop out some of the Cake from the top and put in the hole thus formed a few table-spoonfuls of curacoa, fill the hollow with the preparation of whipped eggs and fruit by means of the bag, raising it up like a pyramid, and forming it into the shape of a pine-apple. Mask the preparation as well as the Cake with a glaze made with 2 table-spoonfuls of puriie of strawberries and raspberries, finely-powdered sugar, and a little water, and let them dry for half-an-hour. When wanted for use, dish on a folded napkin or ornamental dishpaper. Napoleon Cake. — Lay in a Napoleon-cake pan ([illustration: Figure 283. Napoleon-cake Pan (Mathews and Son)]) a layer of puff paste, spread over that a layer of pastry Fig. 283. Napoleon-cake Pan (Mathews and Son). cream, cover with puff paste, glaze the top with sugar, and bake. Serve either hot or cold. Neapolitan Cake. — (1) Pound lib. of blanched and dried, sweet almonds in a mortar, and moisten with the white of an egg ; mix with them lib. of caster sugar, ljlb. of flour, the grated peel of one orange, and 1 small pinch of salt. Mix to a stiff paste with the yolks of twelve eggs, and let it rest for one hour. Boll the paste out to fin. in thickness, cut it with a plain round 5Jin. diameter cutter, place them on bakingsheets, and bake a golden brown ; when done, trim them with the cutter. "When cold, pile on top of each other, spreading alternately between them red-currant jelly and apricot jam. When all the rounds are stuck together trim the outside with a knife, and spread apricot jam over. Boll to about Jin. thick some twelve turns puff paste, cut into small fancy shapes with cutters, lay on a baking-sheet, sift some caster sugar over them, and bake lightly so as not to colour them. Decorate the Cake with these patterns, which may be made to adhere with apricot marmalade or jelly ([illustration: Figure 284]).

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