When it was done, Mrs. Welles warmed a knife and cut the cake into neat _tablettes_ an inch wide and two inches long, while Molly put the same icing over the fire, stirred it slowly till the water under it was boiling, and the icing creamy. She took it to the table, colored it a beautiful creamy coffee color with a few drops of caramel, and then dropped the corner pieces, one by one, as fast as she could, into it, taking them out as soon as they were covered, and laying them on the waxed paper with a fork. Before half were done the icing got stiff, and she had to put it on the fire once more; and this time, as each heating up made the icing a degree higher candy, she put in a few drops of water from the end of a spoon,—a dozen drops perhaps in all,—then the icing became creamy again. She finished dipping the cakes, all but three or four, for which the icing fell short. Now the other portion of icing was put in a bowl, melted to cream in boiling water, a few drops of cochineal added to it, and a few drops (very few) of almond flavoring. The cochineal made it a beautiful pale pink. This was laid on the _tablette_ of cake in which was raspberry jam, in the same way as the white, and it also was cut into _tablettes_ while Molly dipped the rest of her three-cornered pieces of cake into the pink icing. There was now a plate of pink, almond-iced _tablettes_ with raspberry jam; one of white, vanilla-iced _tablettes_ with lemon filling, and on the sheet of waxed paper lay several that looked like large, oblong, French candies, pink and pale coffee-colored,—being completely covered with icing, no one could tell they were cake. “Now the cakes are all made, are they not?” asked Mrs. Welles. “Yes; but I’m sadly afraid people will think they have cost much more than is usually spent at these meetings; but I know they have not. Mrs. Framley had sponge cake only, yet the eggs alone for the five loaves she made would cost more than these cakes.” “Well, it can’t be helped,” said Mrs. Welles. “No,” laughed Molly; “I meant only to have the iced jelly cakes, and though Genoese is so delicious I don’t know that that difference will be understood, but your bringing the almond paste tempted me into the macaroons, and then to make use of the yolks; of course they led to the jumbles.” “Yes, but they would pass; it is the ‘Frenchy’ look of the iced cakes that will seem costly, but you can tell your friends what the cost really is.” “I know, only I hate to seem to lay myself out; yet when things can be made so pretty one can’t resist doing it.” “You can’t, because you love the work as others love Kensington stitch and can’t resist adding to the beauty of their surroundings in that way. You and I resist that temptation very well, but this makes one understand it. All work is pleasure if you love it and _know how_ to do it.” “Now I’ll see the dinner on and we’ll adjourn and leave Marta in possession,” said Molly.