Another way is to roll one small roll of one color inside of another roll; the outside can be masked with jam, or iced with fondant or other icing, and decorated with fancy piping and with French fruits. These fancy rolls are sold as Swiss Roll, Paris Roll. Princess Roll, etc. 305— PUNCH CAKE. Take some left-over sponge, pound or white cakes, and cut up in half-inch dice. Make a thin syrup with one pint of water and one pound of granulated sugar, add the juice and grated rind of one orange or lemon and a glass of good rum. Moisten the cake with this syrup and mix to- gether. Line a square pan with a thin sheet of (sponge cake on bottom and sides; spread with jam or jelly and put in the moistened cake. Take another thin sheet of sponge cake, spread with jelly, and put with the jelly inside on top of the moistened cake. Press well together, put another heavy pan on top, with a weight to press down, and let stand for some time to make it firm; then turn the pan upside down on a board and ice with a punch icing, flavored rum and lemon. 306— HARLEQUIN CAKE. This cake is made in the same manner as the Punch Cake, using cakes of different colors, pink, white, dark and yellow, cut in dice and mixed with a fruit syrup, or with diluted jelly, and fill into a pan lined same as for Punch Cake. Ice in different colors same as in No. 266. These cakes are very useful to dispose of left-over cakes. Another cake of this kind can be made, using crumbs. Mix with a few chopped nuts and raisins, add a good flavor of spices, and moisten with syrup or wine sauce, and finish same way as for Punch or Harlequin Cake. 307— NEAPOLITAN CAKE. For this cake you require four different kinds of cake. A solid Pound and Lady Cake mixture are the best. Color one part chocolate, one part pink, leave one part white and one part yellow. Cut the cake in one-inch square strips, and jam the pieces together, placing a thin two-inch strip of sponge cake on the bottom and top. Mask the square with Almond Icing No. 216, and put in the oven to color lightly. Let cool and ice in three colors with fondant or water icing. 308— DEVIL'S CAKE. Bake three layers from mixture No. 279, or from plain Chocolate or Spice Cake mixtures. Spread with chocolate filling, and ice with a very dark chocolate icing. 309— BOSTON CREAM PUFFS. ECLAIRS, Make the mixture No. 102 or 103. Lay out with bag and plain tube in the size of large drops on greased and dusted pans; brush over with eggs and bake in 400 degrees Fahrenheit. When done cat on the sides and fill with pastry cream. The puffs may also be filled with whipped cream, sweetened and flavored. Cut out a round piece from the top and fill with cream. Dress the Eclairs on the pans in finger shape; let stand for a while before baking, and bake in a slower heat than the puffs; fill with cream and ice with choco- late, vanilla, etc , etc. 310— LADYFINGERS. SAVOY BISCUIT. BISCUIT CUILLIERE. Prepare mixture No. 250 or 249, and with bag and tube lay out fingers on paper. Sift over with powdered sugar. Shake off the surplus sugar; put the paper on pans and bake in 400 degrees Fahrenheit. Let ccol and take off the fingers, wetting the paper on the underside, and stick two together. 311— SMALL FANCY CAKES FROM SPONGE MIXTURES. A variety of small cakes can be made from the sponge mixtures; making plain drops and sprinkle with nuts and almonds. Spread the bottom with jelly when baked and stick two together; or, make drops in bean shape, put two together v/ith almond paste and ice with chocolate, white, yellow, pink or light green. Other drops are scooped out and filled with cream or jam, iced and decorated like the other small cakes, as I have suggested in No. 275. 312— OTHELLOS. ALSO MIXTURE FOR AFRICANS AND DESDEMONAS. 9 ozs. of sugar 14 ozs. of flour vanilla flavor✪ JELLY ROLL No. 1 14 whites of eggs, 18 yolks.

AI-modernized reading of the original text

Another way is to roll one small roll of one color inside of another roll; the outside can be masked with jam, or iced with fondant or other icing, and decorated with fancy piping and with French fruits. These fancy rolls are sold as Swiss Roll, Paris Roll. Princess Roll, etc. 305— PUNCH CAKE. Take some left-over sponge, pound or white cakes, and cut up in half-inch dice. Make a thin syrup with one pint of water and one pound of granulated sugar, add the juice and grated rind of one orange or lemon and a glass of good rum. Moisten the cake with this syrup and mix together. Line a square pan with a thin sheet of (sponge cake on bottom and sides; spread with jam or jelly and put in the moistened cake. Take another thin sheet of sponge cake, spread with jelly, and put with the jelly inside on top of the moistened cake. Press well together, put another heavy pan on top, with a weight to press down, and let stand for some time to make it firm; then turn the pan upside down on a board and ice with a punch icing, flavored rum and lemon. 306— HARLEQUIN CAKE. This cake is made in the same manner as the Punch Cake, using cakes of different colors, pink, white, dark and yellow, cut in dice and mixed with a fruit syrup, or with diluted jelly, and fill into a pan lined same as for Punch Cake. Ice in different colors same as in No. 266. These cakes are very useful to dispose of left-over cakes. Another cake of this kind can be made, using crumbs. Mix with a few chopped nuts and raisins, add a good flavor of spices, and moisten with syrup or wine sauce, and finish same way as for Punch or Harlequin Cake. 307— NEAPOLITAN CAKE. For this cake you require four different kinds of cake. A solid Pound and Lady Cake mixture are the best. Color one part chocolate, one part pink, leave one part white and one part yellow. Cut the cake in one-inch square strips, and jam the pieces together, placing a thin two-inch strip of sponge cake on the bottom and top. Mask the square with Almond Icing No. 216, and put in the oven to color lightly. Let cool and ice in three colors with fondant or water icing. 308— DEVIL'S CAKE. Bake three layers from mixture No. 279, or from plain Chocolate or Spice Cake mixtures. Spread with chocolate filling, and ice with a very dark chocolate icing. 309— BOSTON CREAM PUFFS. ECLAIRS, Make the mixture No. 102 or 103. Lay out with bag and plain tube in the size of large drops on greased and dusted pans; brush over with eggs and bake in 400 degrees Fahrenheit. When done cat on the sides and fill with pastry cream. The puffs may also be filled with whipped cream, sweetened and flavored. Cut out a round piece from the top and fill with cream. Dress the Eclairs on the pans in finger shape; let stand for a while before baking, and bake in a slower heat than the puffs; fill with cream and ice with chocolate, vanilla, etc , etc. 310— LADYFINGERS. SAVOY BISCUIT. BISCUIT CUILLIERE. Prepare mixture No. 250 or 249, and with bag and tube lay out fingers on paper. Sift over with powdered sugar. Shake off the surplus sugar; put the paper on pans and bake in 400 degrees Fahrenheit. Let ccol and take off the fingers, wetting the paper on the underside, and stick two together. 311— SMALL FANCY CAKES FROM SPONGE MIXTURES. A variety of small cakes can be made from the sponge mixtures; making plain drops and sprinkle with nuts and almonds. Spread the bottom with jelly when baked and stick two together; or, make drops in bean shape, put two together with almond paste and ice with chocolate, white, yellow, pink or light green. Other drops are scooped out and filled with cream or jam, iced and decorated like the other small cakes, as I have suggested in No. 312— OTHELLOS. ALSO MIXTURE FOR AFRICANS AND DESDEMONAS. 9 ozs. of sugar 14 ozs. of flour vanilla flavor 14 whites of eggs, 18 yolks.

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JELLY ROLL No. 1PUNCH CAKE

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats