LAYER CAKES

In making layer cakes, always have ready three or four Jelly tins, and bake the cake in layers in the separate tins for fifteen minutes.- Then set to cool, and make the fill- ings and place alternately between tlie layers, a layer of cake always being on top, to admit of icing, if desired.

These directions for arranging the filling will hold for almost all layer cake.

Layer Cake.

To make the layer cake, use any good Sponge, Pound or White Cake recipes, using three-quarters of the proportions of each to make four good layers, and increasing in pro- portion. Bake in jelly tins for fif- teen minutes, and set to cool before adding the filling.

Almond Cake.

Gateau d'Amandes.

2 Curs of Sugar. 1 Cup of Milk.

2 Tablespoonifuls of Butter.

2 Cups of Flour. Tlie Wliltes of Eggs.

2 Teaspooufuls of Baking Powder.

1 Teaspoonful Lemon Extract.

Proceed to cream the butter and sugar. Add the milk, and gradually add the flour and the whites of the eggs alternately, and beat till light.' Add the essence, and bake in jelly tins fifteen minutes. Make a filling as follows;

Take two pounds of almonds, blanch them, peel and pound to a flour. Beat the whites of two eggs to a froth with one-half cup of su- gar, and spread on top of the bot- tom layer of cake as a frosting. Place over this a layer of the almonds, and then another layer of frosting. Add a layer of cake, and then go over the same process again till the top layer of cake is reached. Sprinkle

with white sugar or ice neatly, ac- cording to taste.

Banana Layer Cake.

Gateau de Bananes.

9 Eggs. % Pound of Flour.

1'/^ Cups of Pulverized Sugar.

1 Teaspoonful of Lemon or Vanilla Extract.

3 Bananas.

Prepare four layers of Sponge Cake. (See recipe). Slice the ba- nanas lengthwise very nicely and lay on the bottom layer. Sprinkle with a little pow^dered sugar, and then spread a little Cream Sauce which has been made to the consistency of Cream Puff Filling. (See recipe.) Over this put on the second layer of cake; cover nicely with the ba- nanas and the Cream Sauce, and proceed thus till the top layer is placed over the bananas. Then sprinkle with white sugar or Ice, ac- cording to taste.

Chocolale Layer Cake.

Gateau au Chocolat.

A Layer Cake. (See recipe). 1 Cup of Pow- dered Susar. 1 Cup of Milk or Water. 4 Ounces of Choc- olate. The Whites of 2 Eggs.

Make a layer cake. Boll four ounces of chocolate in one cup of milk or water. Add one cup of su- gar, and let it boil till thick. Spread between the layers of cake. Or take four ounces of chocolate, melt with a little boiling water, just sufficient to majce a paste, and work till smooth. Beat the whites of two eggs to a stiff froth, add four ta- blespoonfuls of white sugar, and then proceed as in Almond Layer Cake, having a layer of chocolate on top.

Coconnut Layer Cake.

Gateau au Coco. 4 Layers of Cake. (See Layer Cake Recipe.)

The Whites of 2 Eggs. 1 Cup of Powderea Sugar. 2 Cups of Grateil Cocoauut. White Sugar to Sprinlile. Make a good layer cake. Beat the ■whites of two eggs till very frotliy. Add one cup of powdered sugar, and beat till very, stiff. Grate the cocoa- nut, and ihen proceed as in filling the Almond Cake, having a layer of the cocoanut on top, sprinkled with -white sugar. (See recipe.)

Cream Layer Cake.

Gateau a. la Cr&me.

4 Layers of Sponge Cake. (See recipe). The Yolks of 2 Eggs. 1 Cup of Pulverized. Sugar. 2 Teaspoontulg of Cream. 1 Teaspoonful of Vanilla. Make a layer sponge cake. Pre- pare a filling by beating together the yolks of two eggs, one cup of pulverized sugar, two tablespoonfuls of cream, and one teaspoonful of A'anilla. Beat and mix thoroughly to a thick cream, and spread between the layers, with a layer of cake on top.

Pig Layer Cake.

~ Gateau aux Fisues.

4 Layers of Sponge Cake. (See Eeeipe),

1 Pound of Chopped Figs.

1 Cup of Sugar. Va Cup of Water.

Make a layer cake — any good

white, sponge or cream. Bake in

jelly tins. Boil one pound of

chopped figs, one cup of sugar, and

one-half cup of water, till the figs

form a jelly. Spread, when cool,

between the layers of cake, while

they are still hot, and proceed as in

A-lmond Layer Cake.

Jelly Layer Cake.

Gateau a, la GelSe.

t Layers of Cake. (See Recipe Layer Cake).

1 Cup of Pineapple, Peach, Raspberry

or any Jelly. Make a layer cake, and spread, while hot, with any kind of jelly, peach, lemon, raspberry, apple, straw- berry, or the like.

Lemon Layer Cake.

Gateau au Citron.

The Grated Rind and Juice of 1 Lemon.

4 Layers of Cake. (See recipe.)

1 Cup of Sugar. 1 Egg. 1 Teaspoonful of

1 Teaspoonful of Elour.

Make a good layer sponge or cup

cake. Prepare a good layer filling

of creamed lemon by taking one cup

of sugar, one egg, the grated rind

and Juice of one lemon, one teaspoon-

ful of water and one of flour. Blend the sugar, water and flour, and add the well-beaten egg. Add the rin(?, and juice of the lemon. Boil in a bain-marie (a kettle set in a kettle of hot water), and let it thicken. Spread between the layers, and ice, or sprinkle with sugar.

Orange Layer Cake.

Gateau a. I'Orange.

i Layers of Pound or Cup Cake. (See recipe.)

The Whites of 2 Eggs.

3 Cups of Sugar.

The Grated Rind and Juice of 1 Orange.

Juice of Half a Lemoc.

1 Teaspoonful of Grange Extract.

Make a good layer, pound or cup cake. Then make a filling of the whites of two eggs, three cups of sugar, the grated rind and juice of one orange, half a lemon's juice, two teaspoonfuls of orange extract. Mix all thoroughly, and spread between the layers of the cake.

Pecan Layer Cake.

Gateau aux Pecanes.

4 Layers of Cup or Sponge Cake.

The Whites of 3 Eggs. 1 Cup of Minced

Louisiana Pecans.

3 Tablespoonfuls of Sugar. 1 Teaspoonful of

Lemon Extract.

Make a good Layer Cake or Cup Cake. (See recipe.) Beat the whites of three eggs to a stiff froth. Add three tablespoonfuls of sugar, and one cup of minced and pounded pe- cans. Add one teaspoonful of ex- tract of lemon, and fill the cake, leaving a layer of the filling on top. This is a typical Creole cake. Instead of mincing the pecans for the layers, some cooks shell them in halves. This is a matter of taste.

Pineapple Layer Cake.

Gateau k 1' Ananas.

% Pound of Flour.

I'A Cups of Pulverized Sugar.

1 Teaspoonful of Lemon or Pineapple Extract.

1 Pineapple.

Prepare four layers of sponge cake. Pare the pineapple, being careful to cut out all the eyes and the core. Grate the fruit very fine. Place a layer of the fruit over the bottom lay- er of the cake, sprinkle with a little powdered sugar and then spread over this a little Cream Sauce, which has been made to the consistency of Cream Puff Filling. (See recipe.) Put a second layer of the cake over this, cover nicely with the grated pine- apple, sugar and Cream Filling, and proceed thus till the top layer Is placed over the pineapple. Then ice or sprinkle with white sugar.

Raisin Cake.

Gateau aux Raisins Sees. 4 Layers of Pound or Cup Cake. (See recipe.)

^ Pound of Raisins. 14 Pound of Citron.

H Teaspoonful Eacli of Ground Cloves, Ciu-

namoD, Allspice and Nutmeg. .

Frostins to Coyer.

Make a good Pound or Cup Cake. (See recipes.) Bake in tins, taking out enoug-h to All three tins. Tiien add to the remaining batter one-half teaspoonful each of ground cloves, allspice, cinnamon and nutmeg, and one-quarter pound each of raisins, seeded, and citron, chopped very fine. Mix thoroughly, and bake in two layers. • Place between the other layers, alternating with a frosting, as in Almond Layer Cake. (See re- cipe.)

RainboTV Cake. Gateau a, I'Aro-en-Ciel. 6 Layers of Sponge or of Pound Cake. 3 Ounces of Pink Icinjj. 3 Ounces of Violet Icins. 3 Ounces of Chocolate Icing. 3 Ounces of Vanilla Icing. 3 Ounces of Wliite Icing. Make a good layer cake, either Pound or Sponge. Prepare the Cream Icings (see recipes under Chapter Icings for Cakes). Place these be- tween the alternate layers in the or- der above given. Ice the cake nicely. This is a very pretty cake.

Layer Cake of Fresh Fruits,

Gateau aux Fruits.

4 Layers of White or Gold Cake. (See recipes.)

3 Apples. 2-3 of a Cup of Sugar.

1 Tablespoonful of Orange or Lemon Extract.

The Whites of 2 Eggs. 4 Tablespoonfula

of Powdered Sugar.

Make a good White Cake or Gold Cake. (See recipes.) Pare and grate three apples, and cook them with two-thirds of a cup of sugar. When they come to a thick jelly, take off the stove and flavor with Lemon or Orange extract. Take the whites of two eggs, beat till very light, and then add four tablespoonfuls of white sugar, and beat till very stiff, so stiff that the whites can stand alone. Spread a layer of this on the top of the bottom layer of cake, add a layer of apples, spread another layer of frosting, cover with a layer of cake, and so continue till all is used up.

Strawberry layer cake, peach rasp- berry, apricot, orange, pineapple and all fresh fruit layer cakes may be made in the same manner. Only in the orange and pineapple do not cook the pineapple or orange. Simply grate four or five oranges, or one pineapple, and spread the pineapple in layers between the frosting. These cakes, properly made, are most deli- cious.