The Swedish, French, American cook book

so as to get it even. Put on a baking sheet, bake in a moderate oven until nice and brown. Take out. Have ready royal frosting — chocolate or white. Put a little in between, sprinkle with finely chopped almonds or almond paste, put layers one on top of another until the four layers are filled, frost with a fondant frosting, decorate around with little lady fingers by fastening them with the frosting around, decorate with pink frosting on top of the cake any design according to taste. Place on a paper doily, garnish with spun sugar. Serve as a dessert with whipped cream. The centre of this cake can be cut out and filled with whipped cream sweetened and flavored with brandy or ice cream. Garnish with a rosette of spun sugar on top. For lady fingers [see recipe: Almond Sugar-Leaf Jumbles], put in a paper tube on a buttered baking sheet the length of which should be equal to the height of the cake and the width quarter inch. Bake until well done. Chocolate ( Chocolat ) a la Napoleon [See recipe: Puff Paste.] Roll the pastry thin, cut in two layers, put on a baking sheet, bake until done. Spread one of the layers with a little chocolate frosting, white frosting, or marshmallow filling, etc. Put the other layer on the top, cut out in the size wanted. Put on a broiler, glaze with a white fondant frosting in the centre, with chocolate frosting at both ends. If small they are served for afternoon tea or as cakes with the dessert. If large, arrange on a paper doily with whipped cream in the centre. Dessert for luncheon or dinner. Puff Paste ( Gateau feuillete ) a la Conde Roll puff paste thin. Cut in two layers, put on a baking sheet, bake until done. Spread one of the layers with a little currant jelly, sprinkle heavily with chopped almonds put one layer on top of another, cut in oblong or fancy shapes, frost with a pink fondant frosting, sprinkle with chopped almonds. Serve for afternoon tea or as cake with the dessert. Napoleon with Almond Cream, a la Hammond Napoleon a la Creme d’Amande, A la Hammond Roll puff paste thin. Cut in two layers, put on a baking sheet, bake until done. When ready to serve, fill the pastry with a heavy cold almond custard, sprinkle with sugar. Cut in oblong or fancy shapes. Arrange on a paper doily, with a tablespoon whipped cream (sweetened and flavored with brandy) on the top of each. Serve as dessert for luncheon or dinner. Apple ( Pomme ) a la Napoleon Make two layers of puff paste, split and fill with apple sauce. To one cup apple sauce four tablespoons dissolved Cox’s gelatine, glaze with transparent icing; decorate with pink icing and a lily made from almond paste on each. Napoleon Chocolate ( Chocolat Napoleon) a la Parisienne Roll puff paste very thin, prick with a fork and bake a large layer. When cold, cut in halves, and fill with chocolate filling. Put the other layer on the top; cut in square, diamond, or oblong pieces — according to taste; put on each a tablespoon whipped cream that has been sweetened with sugar and flavored with brandy; decorate with maraschino cherries on the top. Serve as a dessert for luncheon or supper.