Spread a thin coat of this icing over the cake. Have ready a bag made by folding a piece of rubber sheeting, about ten inches square, into a triangular shape, and sew- ing the two edges together. Cut the rubber at the apex just enough to permit a confectioners' small tube to be pushed through, — a tube having at its point small teeth like those of a saw. Pour the remainder of the icing into this bag, and decorate the cake with it. Part should be pressed through the tube, and formed in a wreath on top of the cake, and near the edge. Another wreath should be put around the side of the cake, and near the top, and a third at the base. Make also a small circle in the centre of the top. CAKE. 755 Have the cherries cut in two, and the angelica cut in half-disks. Dispose the cherries tastefully on the large wreath on top of the cake, and also on that at the bottom, and arrange the angelica on the wreath at the top of the sides, as well as on the small circle in the centre. It is important throughout the work not to lose knowledge of the location of the bean, pea, and clove. Withdraw the straws, and set the figures of the king and knave on the side containing the bean and clove, and the figure of the queen on that in which the pea was put. Place the little tree in the centre. In serving the cake, the part containing the pea should be offered to the ladies, and the other half to the gentle- men. It is hardly necessary to say that a very plain cake, with a simple icing, and a little color in the way of candied fruit or confectionery, may afford just as good sport as that made by the foregoing receipt; but the design is to show how a genuine Twelfth-Night cake is made, and it is hoped that the directions may not, be- cause of their fulness, give anybody the erroneous impression that the work is very difficult. Mocha Cake. There are three divisions in the making of this cake, giving the receipt the appearance of intricacy, although the work is really simple enough. For the first step these ingredients are required : a cupful of sugar, half a cupful of butter, half a cupful of corn-starch, a scant half-cupful of milk, a cupful and a quarter of flour, the whites of three eggs, half a teaspoonful of cream-of-tartar✪ Twelfth-Night Cake, and a quarter of a teaspoonful of soda. Butter two shallow cake-pans, and line them with paper. Next beat the half-cupful of butter till creamy, and gradually beat the sugar into it. Mix the flour, cream-of-tartar, and soda, and rub through a sieve ; mix also the corn-starch and milk. Beat the whites of eggs to a stiff froth. Add 756 MISS PARLOA'S KITCHEN COMPANION. the corn-starch and milk to the blended butter and sugar, and then add the egg froth and the flour. Mix thor- oughly but quickly, and spread the batter in the cake- pans. Bake in a moderate oven for about half an hour.

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Spread a thin coat of this icing over the cake. Have ready a bag made by folding a piece of rubber sheeting, about ten inches square, into a triangular shape, and sew- ing the two edges together. Cut the rubber at the apex just enough to permit a confectioners' small tube to be pushed through, — a tube having at its point small teeth like those of a saw. Pour the remainder of the icing into this bag, and decorate the cake with it. Part should be pressed through the tube, and formed in a wreath on top of the cake, and near the edge. Another wreath should be put around the side of the cake, and near the top, and a third at the base. Make also a small circle in the centre of the top. CAKE. 755 Have the cherries cut in two, and the angelica cut in half-disks. Dispose the cherries tastefully on the large wreath on top of the cake, and also on that at the bottom, and arrange the angelica on the wreath at the top of the sides, as well as on the small circle in the centre. It is important throughout the work not to lose knowledge of the location of the bean, pea, and clove. Withdraw the straws, and set the figures of the king and knave on the side containing the bean and clove, and the figure of the queen on that in which the pea was put. Place the little tree in the centre. In serving the cake, the part containing the pea should be offered to the ladies, and the other half to the gentle- men. It is hardly necessary to say that a very plain cake, with a simple icing, and a little color in the way of candied fruit or confectionery, may afford just as good sport as that made by the foregoing receipt; but the design is to show how a genuine Twelfth-Night cake is made, and it is hoped that the directions may not, be- cause of their fulness, give anybody the erroneous impression that the work is very difficult. Mocha Cake. There are three divisions in the making of this cake, giving the receipt the appearance of intricacy, although the work is really simple enough. For the first step these ingredients are required : a cupful of sugar, half a cupful of butter, half a cupful of corn-starch, a scant half-cupful of milk, a cupful and a quarter of flour, the whites of three eggs, half a teaspoonful of cream-of-tartar, and a quarter of a teaspoonful of soda. Butter two shallow cake-pans, and line them with paper. Next beat the half-cupful of butter till creamy, and gradually beat the sugar into it. Mix the flour, cream-of-tartar, and soda, and rub through a sieve ; mix also the corn-starch and milk. Beat the whites of eggs to a stiff froth. Add 756 MISS PARLOA'S KITCHEN COMPANION. the corn-starch and milk to the blended butter and sugar, and then add the egg froth and the flour. Mix thor- oughly but quickly, and spread the batter in the cake- pans. Bake in a moderate oven for about half an hour.

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