Ingredients
- two quarts
- a quart of whipped cream
- half way up
Directions
MRS. W. W. JAMIESON.
Have ready a large fresh almond sponge cake, cut a round piece to fit the bottom of a large glass bowl ; also about twelve or fourteen oblong slices, to stand up all around to line the sides. Have ready two quarts or more of strawber- ries or raspberries. Mash the fruit to a jam, in one of Hous-
i ton & Goodrich's presses, and having made it very sweet with while sugar, spread thickly over the cake. Lay the circular piece of cake in the bottom of the bowl and stand up the others all around the sides, all close to each other or lapping
i over a little. Proceed to fill the bowl with the fruit, and when half way up, put on another layer of sliced cake spread with fruit, then fill up with fruit to the top. Have ready a a quart of whipped cream, flavored with vanilla or bitter almonds. Heap it high on the bowl, and set it in a cool place till it goes to table.