cup sugar in 1/2 cup cold water and put it over the fire to
boil until the sugar forms a thread between 2 fingers; then add 1
tablespoonful sherry wine, remove it from the fire and stir until a
skin forms on top; then slowly pour it over the cake.

816. +Wine Glazed Cream Cake.+-- Stir 4 eggs with 1/2 cup granulated
sugar to a cream and add 3/4 cup sifted flour in which 1 teaspoonful
baking powder has been mixed; bake in a round pan; when done pour
over a wine glaze the same as in foregoing recipe and decorate the
top with blanched almonds, hazel or walnuts; when cold cut the cake
in half with a sharp knife; spread the under half thickly with
whipped cream, put the other layer over it and cover the top with
whipped cream. NOTE.--This mixture may be baked in a long, shallow
pan and before putting it into the oven sprinkle 2 tablespoonfuls
granulated sugar over the top. When done cut into squares; or omit
the sugar and when done glaze with boiled sugar glaze and cut into
squares.

817. +Pineapple Cake.+-- 1/2 pound butter, 1 pound powdered sugar, 3/4
pound flour, 1 heaping teaspoonful baking powder, 1/2 pint pineapple
syrup, 2 whole eggs, the yolks of 4 and 1 teaspoonful essence of
vanilla; wash the butter several times in cold water and dry it in a
napkin; put butter and sugar in a mixing bowl and stir with the
right hand to a light white cream; then stir with a spoon and add
the 2 whole eggs, 1 at a time, stirring a few minutes between each
addition; next add the yolks, 1 at a time; sift flour and baking
powder together; add the flour and pineapple syrup alternately to
the above mixture; butter 3 large, deep jelly cake tins and dust
them with flour; put an equal portion of the cake batter into each
pan, spread it evenly with a broad-bladed knife dipped in water and
bake the cakes in a medium hot oven to a delicate brown; when done
remove the cakes from the oven; lay a napkin on a pastry board and
dust over some powdered sugar; turn the cake out, upside down, onto
the napkin; when cold put one cake, bottom side up, on a cake dish
and spread over a layer of pineapple marmalade; put on the last
layer, right side up, and cover the top with pineapple glaze made as
follows:--Stir 1/2 pound powdered sugar with 3 or 4 tablespoonfuls
pineapple syrup and a few drops of prepared saffron to a stiff
sauce; set it for a few minutes over the fire, stirring constantly
until lukewarm; then pour it by spoonfuls over the cake and lay s