ome
preserved pineapple slices in a circle around the cake; or use
candied pineapple.

818. +Wild Rose Cake.+-- 1 pound powdered sugar, 3/4 pound flour, 1/2
pound butter, 1 teaspoonful baking powder, the whites of 8 eggs and
1 cup white brandy; sift flour and baking powder together; wash the
butter in cold water, to remove the salt, and dry it in a napkin;
put butter and sugar in a mixing bowl and stir it with the right
hand to a light white cream; beat the whites to a stiff froth and
stir them with a spoon in small portions alternately with the flour
and brandy into the creamed butter; divide the mixture into 4 equal
parts; add to one part a little prepared cochineal, to color it a
delicate pink, and flavor with 2 teaspoonfuls rose water; stir into
the second part 2 tablespoonfuls cocoa and 1 teaspoonful vanilla
sugar; add to the third part the yolks of 2 eggs and 1/2 teaspoonful
essence of bitter almonds; leave the fourth part white and flavor it
with 1 teaspoonful essence of lemon; take some large, deep jelly
cake tins, rub them well inside with butter and dust with flour; put
each part of cake mixture into a separate pan and spread the batter
smooth with a broad-bladed knife; then bake in a medium hot oven to
a delicate brown and well done; lay some clean brown paper or a
napkin on a table and dust over some powdered sugar; as soon as one
cake is done remove from the oven and let it stand 3 minutes; then
turn the pan upside down onto the paper; treat the remaining cakes
the same way; as soon as the cakes are cooled off prepare a meringue
as follows:--Beat the whites of 5 eggs to a stiff froth and mix them
with 1/2 pound powdered sugar; have ready 1/2 pound blanched almonds, 1/2
pound blanched walnuts and 1/2 pound blanched Brazil nuts; chop the
nuts fine; when all is prepared put the cakes together and put the
white layer upside down on a jelly dish; spread over the layer 1/3 the
meringue and sprinkle over 1/3 the chopped nuts; then put on the dark
layer; spread again with meringue and sprinkle with nuts; next put
on the yellow layer; spread over the remaining meringue and sprinkle
over the nuts; lay the pink layer on top, with the right side up,
and cover with the following glaze:--Mix 1/2 pound powdered sugar with
a few spoonfuls red fruit juice or fruit syrup, such as red cherry,
raspberry or strawberry syrup; stir the sugar to a thick sauce, set
it over the fire and stir constantly until the sugar is lukewarm;