others, add
the scraped peel of an orange and a pinch of salt. Roll this paste out
to the thickness of a five-shilling piece, colour it with the yolk of an
egg and bake it in a cake tin in a hot oven until it is a good colour,
then take it out and cut it into four equal circular pieces. Have ready
some well-whipped cream and flavour it with Maraschino, put a thick
layer of this on one of the rounds of pastry, then cover it with: the
next round, on which also put a layer of cream, and so on until you
come to the last round, which forms the top of the cake. Then split
some almonds and colour them in the oven, cover the top of the cake with
icing sugar flavoured with orange, and decorate the top with the almonds
and preserved cherries.

No. 217. Cake alla Tolentina

Ingredients: Sponge-cake, jam, brandy or Maraschino, cream, pine-apple.

Make a medium-sized sponge-cake; when cold cut off the top and scoop out
all the middle and leave only the brown case; cover the outside with a
good coating of jam or red currant jelly, and decorate it with some of
the white of the cake cut into fancy shapes. Soak the rest of the crumb
in brandy or Maraschino and mix it with quarter of a pint of whipped
cream and bits of pineapple cut into small dice; fill the cake with
this; pile it up high in the centre and decorate the top with the brown
top cut into fancy shapes.

No. 218. Riso all'Imperatrice

Ingredients: Rice, sugar, milk, ice, preserved fruits, blanc-mange,
Maraschino, cream.

Boil two dessert-spoonsful of rice and one of sugar in milk. When
sufficiently boiled, drain the rice and let it get cold. In the meantime
place a mould on ice, and decorate it with slices of preserved fruit,
and fix them to the mould with just enough nearly cold dissolved
isinglass to keep them in place. Also put half a pint of blanc-mange on
the ice, and stir it till it is the right consistency, gradually add the
boiled rice, half a glass of Maraschino, some bits of pineapple cut in
dice, and last of all half a pint of whipped cream. Fill the mould with
this, and when it is sufficiently cold, turn it out and serve with a
garnish of glace fruits or a few brandy cherries.

No. 219. Amaretti leggieri (Almond Cakes)

Ingredients: Almonds (sweet and bitter), eggs, castor sugar.

Blanch equal quantities of sweet and bitter almonds, and dry them a
little in the oven, then pound them in a mortar, and add nearly double
their quantity of