Photo: Ian Dooley
Ingredients
- one quart of brick cream serves twenty people
- a quart of brick cream
- a quart of brick cream into ten slices
- one inch thick
- two slices
- ten slices
- half each slice
Directions
1
Bake sponge c^ke in sheets about one inch thick. Cut this into pieces three and one-half inches long and one and one-half inches wide. This is half the size of a slice cut from a quart of brick cream. Split the piece of cake in two, making of each one of them two slices, between which place a layer of cream, just as one would put filling between bread in an ordinary sandwich. Cut a quart of brick cream into ten slices, then half each slice. Thus one quart of brick cream serves twenty people.
2
Arrange the cake and cream to form a sandwich, on top of each place a tablespoon whipped cream and candied cherry.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive