Mrs. Ericsson Hammond's salad appetizer cook book...

How to Make It. Stir butter and sugar to a cream, adding the sugar slowly, then add the milk, flour, cornstarch, Royal Baking Powder, and lemon extract; stir until very smooth; last add the whites that have been beaten to a stiff meringue. Fill about an inch in thickness in four well-buttered, medium-sized cake plates; put in a warm oven and bake [take care not to get them too brown]. Turn out and when cold fill with the chocolate marshmallow and sprinkle between each layer with finely chopped English walnuts. Frost the cake with a boiled chocolate frosting and decorate with a white boiled frosting and all around the cake decorate with roll sugar-leaf jumbles that have been dipped in chocolate and finely chopped pistachio nuts as the illustration shows. Chocolate Marshmallow. One cup of granulated sugar, whites of four eggs, two tablespoonfuls of dissolved chocolate, four tablespoonfuls of water, a teaspoonful of vanilla, and three tablespoonfuls of dissolved Cox’s gelatine. How to Make It. Put the sugar on the stove with the water to cook until it ropes. In the meantime, beat the whites to a stiff meringue; add the cooked sugar to the whites and beat it quickly, preventing it from getting lumpy, then add the gelatine slowly, and last the chocolate. Stir on ice until it thickens. Caramel Cake with Almonds a la Maude Gateau de Caramel aux Amandes a la Maude [See recipe Peach Cake a la Blenda.] When it is baked turn out, and when cold cut the cake on the top all around, leaving an edge about an inch in thickness [be careful not to cut through]; also leave about a half inch in thickness for a bottom of the cake. Put it back to the form in which it has baked but first butter it well and fill in it about an inch thickness of caramel. Fill the cake and leave until cold; when cold put on the stove in hot water for about five minutes to melt the caramel so it will come out easily. Turn it out on a platter and serve with whipped cream all around. Filling. Carefully cut away the brown part from the crumbs that were scooped out which should amount to about two cups. Crumb it. Put a cup and a half of milk on the stove; add to it three tablespoons of chopped almond paste and four tablespoons sugar, thicken it with two heaping tablespoons of cornstarch dissolved in half cup milk, add the cake crumbs; flavor it with vanilla, and carefully add the whites of three eggs that have been beaten to a meringue. Let cook for two minutes. Caramel. Put a cup of granulated sugar on the stove with four spoons of water; let it cook until brown [take care not to let it burn]; flavor it with some vanilla and add a half cup of boiling hot water. Peach Cake a la Octavious Gateau aux Peches a VOctavious Three eggs, four spoons of sugar, three spoons of melted butter, four spoons of flour, two cups of cooked sliced peaches [or apples], a teaspoon of Royal Baking Powder. How to Make It. Add sugar slowly to the yolks and stir it to a souffle. Then add the melted butter, then part of the whites that have been beaten to a meringue, then add the flour and baking powder. Mix well. Add the rest of the whites. Lay the peaches on the top in a circle. Put in the oven to bake. Time about fifteen Copyright, 1924, by Mrs. Ericsson Hammond GOLDEN MARSHMALLOW CAKE A LA MAISIE