MOCHA CAKE

Take half a pound of fresh butter, four ounces of powdered sugar, and
work them well together. When they are well mixed, add the yolks of four
eggs, each one separately, and the whites of two. When the mixture is
thoroughly well done, add, drop by drop, some boiling coffee essence to
your taste. Butter a mold and line it with small sponge biscuits, and
fill it with alternate layers of the cream and of biscuits. Put it for
the night in the cellar before you serve it the following day. You can
replace the essence of coffee by some chocolate that has been melted over
hot water.

[_Mme. Spinette_.]



VANILLA CREAM

Sweeten well half a pint of milk and flavor it with vanilla. Put it to
boil. Mix in a dish the yolks of four eggs with a little cornflour. When
the milk boils, pour it very slowly over the eggs, mixing it well. Return
it all to the pan and let it get thick without bringing it to the boil.
Add some chopped almonds, and turn the mixture into a mold to cool.

[_Mme. Spinette_.]



RUM CREAM