peaches, and a teaspoon of Royal Baking Powder.

Step 1. to a souffle, then add the melted butter, then part of the whites that

Step 2. have been beaten to a meringue; add the flour, baking powder, and mix well; add the rest of the whites. Fill a deep cake plate

Step 3. that has been well buttered, put in the oven, and bake; leave to get

Step 4. cold and when cold cut the cake with a knife all around about an

Step 5. inch from the edge [be careful not to cut through, leave about an

Step 6. inch for the bottom of the cake]. Scoop it out carefully, lift it

Step 7. on a platter and fill with the peaches, sprinkle with powdered

Step 8. sugar and on the top with sweetened whipped cream. Decorate

Step 9. it with maraschino cherries and with chopped pistachio nuts. Filling. If preserved peaches, slice them and put in a pan;

Step 10. the juice from a can of peaches should amount to one cup; flavor

Step 11. with the juice of a half lemon. Put it on the stove, thicken it with

Step 12. a tablespoonful of cornstarch dissolved in a half cup of water;

Step 13. color it a trifle with the peach coloring the shade of peach. When

Step 14. it comes to a boil, take off the stove, put the pan in water with ice,

Step 15. and stir slowly until it is cold. When cold glaze on top of the

Step 16. peaches in the cake and on top of that with whipped cream. Batter Apple Cake a la Breta Stina

Step 17. G Ateau aux Pomm.es en pate a la Breta Stina

Step 18. Three eggs, one cup of milk, seven tablespoonfuls of flour, a

Step 19. pinch of salt, a tablespoonful of sugar, two spoons of cream, and five apples. M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 157'

Step 20. sugar, salt, and half of the milk, then add the flour and beat until