4 whites of eggs 3 yolks of egg 1 pinch of salt ⅓ tsp. cream of tartar 1¼ cups of sugar 1 cup flour Second Layer. ⅓ or ¼ lb. bitter chocolate dissolved in ¼ cup hot water 1 cup of powdered sugar 1 tsp. of vanilla ½ package Knox gelatine dissolved in ¼ cup of water 1½ cups of cream ½ pt. whipped cream Third Layer. ½ package Knox gelatine with pink coloring dissolved in ¼ cup of water 1 cup of powdered sugar 1½ cups of cream ½ pt. whipped cream 1 tsp. of vanilla For the Covering. 1 pt. whipped cream For the Fencing. 1½ doz, ladyfingers or macaroons Preparation: The first layer. Whip whites of eggs to thin froth, add salt and cream of tartar, then whip to a stiff froth, mix in the sugar and then the yolks of eggs whipped to a cream. Mix the flour in lightly and bake this batter in a buttered, round, loose bottom pan. Loosen edge of layer and arrange ladyfingers or macaroons around in circle. For the second layer. The dissolved bitter chocolate, sugar, cream and vanilla are boiled for 2 minutes, stirring constantly; stir in the dissolved gelatine, set the mixture in cold water and continue stirring until it begins to thicken, then add the ½ pint of whipped cream and spread the mixture over the baked layer. The third layer is made exactly like the second layer only using the pink coloring instead of the bitter chocolate; after the whipped cream is added, spread the mixture over the chocolate layer. Before serving, spread the 1 pint of whipped cream, to which has been added a little sugar and vanilla, over the cake. No. 98—FRUIT TART. Apricot, Peach, Plum, Blueberry, Raspberry or Strawberry Tart. Prepare the batter according to No. 93, Good Tart Dough. Cover with the desired fruit, either fresh or canned, sprinkle with sufficient sugar, bake for 25 minutes. Before serving the cake, cover with beaten cream or almond frosting, prepared according to No. 23, Chapter 20 and then bake. No. 99—SUNSHINE CAKE. 6 eggs 1 cup sugar 1 cup flour 1 even tsp. cream of tartar Pinch of salt ½ tsp. vanilla Preparation: Beat the yolks of eggs first and add half the sugar; beat the whites of eggs very dry and add remaining sugar; beat well and add the vanilla, salt and the yolks of eggs; lastly, add the flour and cream of tartar. Bake in a moderate oven one hour. No. 100—LOVE CHOCOLATE CAKE. ¼ cup butter 1 cup sugar 1 egg 1 tsp. vanilla ½ cup sour milk ½ tsp. soda 2 squares bitter chocolate ½ cup hot water 1 large cup flour Preparation: Cream butter and sugar; add the egg and vanilla; add the milk in which the soda is dissolved; dissolve the chocolate in a half cup boiling water, let cool and add; lastly, add the flour. Bake in flat cake tin about 45 minutes. No. 101—ANGEL FOOD. Whites of 9 eggs 1 cup sugar 1 tsp. vanilla 1 cup flour 1 tsp. cream of tartar