Part 2

6 eggs 2 cups flour 2 cups sugar 2 heaped table-spoons butter ¹⁄₃ cup milk 2 tea-spoons cream of tartar 1 scant tea-spoon carbonate of soda

Beat the yolks and whites separately. Add the sugar to the yolks. Beat thoroughly. Add the butter, which should be softened but not melted. Dissolve the soda in a tea-spoon of boiling water. Add it to the milk. Sift the cream of tartar with the flour. Add the flour and milk to the mixture and then the whites. Bake in a moderate oven in shallow round tins.

Almond Cream Filling

1 lb. sweet almonds 1 small cup cream 2 table-spoons corn starch Powdered sugar to taste

Cook the corn starch for ten minutes in as small a quantity of milk as is possible. Blanch the almonds and pound them to a paste. Beat the cream. Mix the almonds, cream and corn starch together and beat thoroughly. Add the powdered sugar.

Chocolate Filling--I

3 whites of eggs 1 cup sugar 1 cup grated chocolate Vanilla

Beat the white of eggs slightly. Mix all well together.

Chocolate Filling--II

5 table-spoons grated chocolate ¹⁄₂ cup cream 1 cupful sugar 1 egg 1 tea-spoon vanilla

Beat the egg well. Add it to the chocolate and cream. Stir over the fire till thoroughly mixed. Flavour with vanilla.

Cocoanut Filling--I

¹⁄₂ cup cream ¹⁄₂ cup grated cocoanut ¹⁄₂ cup powdered sugar

1. Beat the cream slightly. Add the sugar and cocoanut.

2. Add a small cup of finely grated cocoanut to some plain icing (see p. 65).

Cocoanut Filling--II

¹⁄₂ cocoanut Whites of three eggs 1 cup powdered sugar

Grate the cocoanut. Add it with the sugar to the whites beaten to a stiff froth.

Cream Filling--I

1 pint milk 2 eggs 3 table-spoons sifted flour 1 cup powdered sugar

Cook the flour, mixed smooth, in a little milk for ten minutes. Add it to the milk in which the eggs (or yolks only) have been beaten up. Put all in an enamel saucepan. Add the sugar. Stir continually but take off before it boils. Add flavouring.

Cream Filling--II

¹⁄₂ cup cream 2 table-spoons powdered sugar Flavouring

Whip the cream. Add the sugar and a very little flavouring.

Fig Filling

1 lb. figs 1 tea-cup water ¹⁄₂ tea-cup sugar

Chop the figs finely. Cook them with the water and sugar until soft and smooth.

Fruit Filling

4 table-spoons citron 4 ” raisins ¹⁄₂ cupful chopped almonds ¹⁄₄ lb. chopped figs 3 whites of eggs ¹⁄₂ cup sugar

Chop the citron and stoned raisins very fine. Chop the almonds and figs. Beat the whites to a stiff froth. Add the sugar. Mix together thoroughly. Add the other ingredients.

Orange and Cocoanut Cream Filling

1 egg 1 cup whipped cream ¹⁄₂ cup powdered sugar 1 cup grated cocoanut Juice of one orange Grated rind of half an orange

Mix all together.

Strawberry Cream Filling

¹⁄₂ pint cream ¹⁄₂ cup powdered sugar ¹⁄₄ oz. gelatine 1 cup mashed strawberries

Whip the cream. Set it on ice. Add the sugar to the strawberries. Mash them. Mix them with the cream. Dissolve the gelatine. Add it carefully to the cream and strawberries. Stir over the ice until the cream begins to set. Leave the mixture on the ice until the cake is ready to serve. Spread it thickly between each layer.

Californian Fig Cake

1 cup sugar ¹⁄₂ cup butter 1 cup flour ¹⁄₂ cup cornflour ¹⁄₂ cup sweet milk Whites of three eggs

FILLING

¹⁄₂ lb. almonds 6 ozs. figs ¹⁄₂ cup seeded raisins 2 ozs. citron 1 egg 1 glass white wine

Beat the butter to a cream. Add the sugar and beat again. Sift the flours together. Add them and the milk. Beat very well and add the whites beaten to a stiff froth. Bake in two shallow tins in a quick oven.

For the filling. Chop all the ingredients very finely together. Mix them with the egg and wine. Spread in a thick layer between the two cakes.

*Coffee Cake

7 ozs. flour, sifted and dried ¹⁄₂ lb. powdered sugar 7 ozs. butter 1 table-spoon potato flour 7 eggs 2 table-spoons brandy

Beat the butter to a cream. Add the sugar and beat well again. Beat up the yolks, add them and the flour, in which the potato flour should be mixed, to the butter and sugar. Stir in the brandy. Mix all well together. Beat the whites to a stiff froth and stir in lightly. Bake in a mould with a tube in centre.

CREAM

Whites of four eggs ¹⁄₂ lb. powdered sugar ¹⁄₂ wine-glass extract of coffee ¹⁄₂ lb. butter

Beat the whites to a stiff froth. Sift in the sugar. Add the coffee extract. Beat the butter to a cream. Add the mixture to it and mix well with a wooden spoon.

Cut the cake across, when cold, into several sections, spread the cream between each layer. Put together neatly. Fill the hollow in the centre with the cream, and spread it all over the cake.

Fruit Layer Cake

1 cup sugar ¹⁄₂ cup butter 1¹⁄₂ cups flour ¹⁄₂ cup wine 1 cup stoned and chopped raisins 2 eggs ¹⁄₂ tea-spoon soda

Cream the butter. Add the sugar. Beat well. Add the flour, the well beaten yolks, and the wine gradually, beating all the time. Dissolve the soda in a very little hot water. Add it to the mixture, and the raisins chopped and floured. Stir in the wine and the whites beaten to a stiff froth. Bake in a moderate oven in three shallow round tins. Put plain icing between each layer.

*Jam Sandwich--I

2 eggs Their weight in flour and powdered sugar A little less than their weight in butter 1 small tea-spoon baking powder

Beat the butter to a cream. Add the eggs well beaten, then the sugar and flour and, lastly, the baking powder. It is an improvement if the sugar includes four or five lumps of sugar which have been well rubbed on a lemon and then crushed. Bake in two shallow buttered tins (about 8¹⁄₂ inches) in a moderate oven, about fifteen minutes. When cold spread one round with jam. Place the second round on it. Press it lightly down and sift powdered sugar over it.

Jam Sandwich--II

1 egg Its weight in butter, sugar, flour and ground rice 1 tea-spoon milk ¹⁄₂ tea-spoon baking powder

Beat the butter and sugar together. Add the unbeaten egg, then the flour, ground rice, milk and, lastly, the baking powder. Bake in two shallow well-buttered round tins (8 inch) for ten to fifteen minutes. Proceed as above.

Lemon Layer Cake

10 eggs 1 lb. sugar ¹⁄₂ lb. flour 2 lemons 1 orange 1¹⁄₄ lb. icing sugar

Beat the yolks well together. Add seven whites beaten until stiff, the sugar, the rind of two lemons and the juice of one. Bake in separate layers in a moderate oven.

Beat the remaining whites (3) and add to them gradually the icing sugar. Set aside sufficient to ice the outside of the cake. To the rest add the juice of the orange and half of the rind grated. Wait until the cake is nearly cold and then spread the layers with the mixture.

Add a little lemon juice to the icing for the top and sides and spread it on as thickly as possible.

Ribbon Cake

1 cup butter 2 cups sugar 4 eggs 3 cups flour 1 table-spoon baking powder 1 cup milk 1 tea-spoon vanilla 1 tea-spoon mixed mace and cinnamon 1 cup stoned and floured chopped raisins and currants 1 table-spoon molasses or treacle 1 dessert-spoon brandy

Beat the butter to a cream. Add the sugar. Add the well beaten yolks and beat all together thoroughly. Add the flour (with which the baking powder has been thoroughly mixed) and the milk. Beat the whites to a stiff froth. Stir them lightly into the mixture. Add the vanilla.

Divide the mixture into three parts. To one part add the spice, raisins, currants, molasses and brandy. Mix thoroughly.

Bake the three parts on separate shallow, round or oblong tins for half-an-hour in a moderate oven. When cold spread a layer of light cake with plain icing or red-currant jelly. Put the layer of dark cake over it. Ice this layer or spread jelly on it and cover with the second layer of light cake. Press lightly together and trim.

Swiss Roll

2 eggs Their weight in powdered sugar 3 ozs. flour 1 small tea-spoon baking powder

Break the eggs on to the sugar. Beat until light and creamy. Add the flour gradually, beating continually. Stir in the baking powder. Bake in a large flat tin which should be thoroughly greased. Spread the mixture over it and bake quickly for seven to ten minutes. Turn out at once on to a board on which sugar has been sifted. Spread with jam and roll.

Various Cakes

PAGE

Buttercup Cake 42

Chocolate Cake--I. 42

” ” II. 43

” ” III. 44

Gold Cake 44

Marbled Cake 45

Nut Cake 46

Shortbread--I. 46

” II. 47

Walnut Cake 47

Buttercup Cake

³⁄₄ cup butter 1¹⁄₂ cups sugar Yolks of eight eggs 1 whole egg ¹⁄₂ cup milk 2 cups flour ¹⁄₂ tea-spoon carbonate of soda 1¹⁄₂ tea-spoons cream of tartar Juice and grated rind of half a lemon

Cream the butter. Add the sugar. Beat thoroughly. Beat the eggs till light and frothy. Add to the butter. Dissolve the soda in the milk. Mix the cream of tartar with the flour. Add milk and flour to the mixture, beating well continually. Add the lemon juice and rind. Bake in two greased tins in a moderate oven until the cake shrinks from the sides.

*Chocolate Cake--I

9 ozs. butter 7 ozs. chocolate powder 9 ozs. sugar 5 eggs 6 ozs. flour

Mix the chocolate powder (which should be of the finest quality) with the butter. Beat for a quarter of an hour. Add the sugar and beat again. Beat the yolks and whites separately. Add the yolks, then the flour, beating well all the time. Add the stiffly beaten whites. Bake in a tin lined with greased paper in a moderate oven for an hour.

*Chocolate Cake--II

4 ozs. powdered chocolate 4 ozs. castor sugar 4 ozs. butter 3 eggs 2¹⁄₂ ozs. flour 1 small tea-spoon baking powder

Put the chocolate into the oven to warm. Cream the butter and sugar. Beat the eggs until light and creamy. Add them to the butter and sugar. Then stir in the warmed chocolate and mix thoroughly. Sift the flour and baking powder together and add gradually, beating hard all the time. Beat for ten minutes. Bake in a tin lined with greased paper in a quick oven for an hour.

*Chocolate Cake--III

¹⁄₂ lb. butter 12 eggs ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. pounded almonds 4 ozs. powdered chocolate 1 salt-spoon crushed cloves and mace

Beat the butter to a cream. Add the yolks gradually, beating continually. Add the pounded almonds, sugar, chocolate and spices. Beat altogether for twenty minutes. Add the whites whisked to a stiff froth. Bake in a German tin (see p. 1) lined with greased paper, in a very moderate oven for an hour and a quarter. Ice when cold.

Gold Cake

1 lb. sugar ¹⁄₂ lb. butter 1 lb. flour Yolks of ten eggs Grated rind of one orange Juice of two lemons 1 tea-spoon carbonate of soda

Cream the butter and sugar. Add the yolks. Beat hard for five or six minutes. Add the flour. Dissolve the soda in a very little hot water. Stir it thoroughly into the mixture. Add the lemon and orange flavouring. This flavouring should be prepared beforehand by putting the grated orange peel to soak for half-an-hour in the lemon juice, which should then be strained off through fine muslin. Bake in greased tins. Ice with orange icing (see p. 68).

Marbled Cake

1 cup butter 2 cups powdered sugar 3 cups flour 4 eggs 1 cup sweet milk 1 tea-spoon baking powder 1 heaping table-spoon grated chocolate 1 dessert-spoon milk

Cream the butter. Add the sugar. Beat well. Add the well-beaten eggs and the flour, in which the baking powder should be mixed. Take out a tea-cup of the mixture and add the chocolate and the milk to it.

Butter a tin and fill it to the depth of an inch with the white mixture. Drop two or three spoonfuls of chocolate mixture on to this in circles and spots. Add another layer of the white mixture and on to it drop more of the brown, and so on until both mixtures are finished.

Nut Cake

1¹⁄₂ cups sugar ¹⁄₂ cup butter 2 cups flour ³⁄₄ cup milk Whites of four eggs 1 cup broken nuts 2 tea-spoons baking powder

Cream the butter. Add the sugar. Beat well. Mix the baking powder with the flour. Add it to the mixture with the milk, beating well all the time. Mix in the nuts thoroughly. Lastly add the whites, which should be beaten as stiff as possible. Bake in shallow square tins. Ice.

*Shortbread--I

1 lb. flour ¹⁄₂ lb. butter 3 ozs. sugar

Knead all together until smooth. Roll out an inch thick. Prick all over with a fork. Bake quickly in shallow buttered tins.

*Shortbread--II

¹⁄₂ lb. flour ¹⁄₂ lb. sugar ¹⁄₂ lb. butter 4 eggs 2 ozs. comfits Grated rind of a lemon

Beat the butter to cream. Add the flour, sugar and eggs alternately in small quantities. When thoroughly mixed, add the grated rind and mix again lightly. Pour into a greased oblong tin (the mixture should be about an inch and a half deep). Sprinkle the comfits over the surface. Do not allow the cake to colour deeply in baking.

*Walnut Cake

¹⁄₂ lb. butter ¹⁄₂ lb. sugar 4 eggs 4 ozs. flour 4 ozs. pounded dry walnuts

Cream the butter. Add the sugar. Beat well. Beat the yolks and whites separately. Add the yolks to the cake. Mix the flour and the walnuts, which must be pounded as fine as possible. Add to the mixture. Stir in the whites. Bake in a shallow square tin. Ice.

Fruit Cakes

PAGE

Black Cake (Wedding Cake) 51

Cider Cake 52

Currant Cake 52

Fruit Cake--I. 53

” ” II. 54

Genoa Cake 55

Imperial Cake 55

Pitcaithley Bannock 56

Seed Cake 56

Simnel Cake 57

Soda Cake 58

Spice Cake 59

Sultana Cake--I. 59

” ” II. 60

” ” III. 61

Sultana or Seed Cake 61

White Fruit Cake 62

General Directions

In making fruit cakes always mix the fruit thoroughly with a little of the flour before adding to the cake.

Mix the spices with the sugar or flour.

For directions for cleaning currants, stoning raisins, and blanching almonds (see pp. 3 and 4).

Black Cake

(Wedding Cake)

10 ozs. butter ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. flour 6 large eggs 1 gill brandy and sherry mixed ¹⁄₂ grated nutmeg 1 tea-spoon cinnamon ¹⁄₄ tea-spoon mace 1 ground clove ¹⁄₂ lb. finely chopped almonds 1 lb. currants 1¹⁄₂ lbs. raisins

Beat the butter to a cream. Add the powdered sugar. Beat again very thoroughly. Stir in quarter of a pound of flour. Beat the eggs together until light. Add them and the rest of the flour to the mixture alternately. Beat well. Add the brandy, sherry and spices. Add the currants, raisins and peel, which should all be well floured, gradually, mixing thoroughly. Bake in two tins lined with greased paper, in a moderate oven, for four hours. Let the cakes cool in the tins. This cake, if iced first with almond icing (see p. 67), and then with plain icing (see p. 65), is suitable for a wedding cake.

Cider Cake

1 cup of sugar ¹⁄₂ cup butter 1 egg ¹⁄₂ pint cider 1 level tea-spoon carbonate of soda 2 cups flour 1 cup stoned raisins

Beat the butter and sugar to a cream. Add the well beaten egg and the flour. Dissolve the carbonate of soda in a table-spoon of boiling water. Add it to the cider. Stir it into the mixture. Beat well together. Add the raisins. Bake in a moderate oven in a buttered tin.

*Currant Cake

¹⁄₂ lb. sugar ¹⁄₂ lb. butter 6 eggs ³⁄₄ lb. flour ³⁄₄ lb. currants ¹⁄₄ lb. sultanas ¹⁄₄ lb. mixed peel ¹⁄₄ lb. ground almonds 1 heaping tea-spoon baking powder

Beat butter and sugar for twenty minutes. Then add the eggs one at a time, beating hard all the time. Add the flour and fruit and mix thoroughly. Bake in a well greased tin in a moderate oven for about three hours. Leave in the tin to cool.

Fruit Cake--I

¹⁄₂ cup butter 1¹⁄₂ cups powdered sugar 3 cups flour Yolks of four eggs ¹⁄₂ cup milk 1 tea-spoon cream of tartar ¹⁄₂ tea-spoon carbonate of soda 1 wine-glass brandy 1 cup raisins 1 cup currants

Beat the butter to a cream. Add the sugar and beat well. Add the yolks and beat again. Dissolve the soda in the milk and sift the flour and cream of tartar together. Add the milk and flour alternately to the mixture. Stir in the brandy and the fruit and mix well. Bake in two greased tins in a moderate oven.

*Fruit Cake--II

2 scant cups butter 3 cups dark brown sugar 4 cups sifted flour 6 eggs 1 lb. raisins 1 lb. currants ¹⁄₂ lb. citron, finely chopped ¹⁄₂ cup molasses or treacle ¹⁄₂ cup sour milk ¹⁄₂ grated nutmeg 1 table-spoon ground cinnamon 1 tea-spoon ground cloves 1 tea-spoon ground mace 1 wine-glass brandy 1 level tea-spoon soda

Beat butter and sugar to a cream. Add the spices, molasses and some milk. Stir all well together. Beat the yolks and whites of the eggs separately. Add the yolks and the brandy. Beat thoroughly. Add the flour and stiffly beaten whites alternately. Dissolve the soda in a little water. Add it to the mixture. Mix the fruit together with two table-spoons of flour. Stir it thoroughly into the mixture.

Line two tins with greased paper. Bake in a moderate oven two hours. Let it cool in the pan.

*Genoa Cake

10 ozs. sifted flour 8 ozs. sugar 8 ozs. butter 6 ozs. finely cut peel 4 ozs. chopped almonds 12 ozs. sultanas 5 eggs 1 tea-spoon baking powder

Beat the butter to a cream. Add the sugar. Drop in one egg at a time, beating hard all the time. Add the fruit and almonds and lastly the flour. Mix very well. Bake in an oven which is rather quick at first, then moderate.

Imperial Cake

1 lb. powdered sugar 1 lb. flour ³⁄₄ lb. butter ¹⁄₂ lb. chopped almonds ¹⁄₂ lb. chopped citron 1 lb. raisins ¹⁄₂ grated nutmeg 10 eggs 1 wine-glass brandy

Beat the butter to a cream. Add the sugar. Beat again. Beat the yolks. Add them to the mixture. Add the flour gradually, beating hard continually. Add the fruit, chopped almonds, nutmeg and brandy, and the whites beaten to a stiff froth. This cake will keep a year.

Pitcaithley Bannock

1 lb. flour ¹⁄₂ lb. butter 2 ozs. blanched almonds 2 ozs. candied orange peel 2 ozs. sugar 2 ozs. carraway seeds or comfits

Melt the butter and mix it with the flour, which should have been dried and sifted. Slice the almonds and cut up the orange peel finely. Add them with the sugar to the flour and butter. Mix very well. Bake in a slow oven for an hour.

*Seed Cake

1 lb. butter ³⁄₄ lb. powdered sugar 1 lb. flour 6 eggs ³⁄₄ oz. carraway seeds 1 wine-glass brandy

Beat the butter to a cream. Add the sugar. Beat well together. Beat the whole eggs and brandy together until very light. Add them and the flour alternately to the mixture, beating well, and then the carraway seeds. Bake in a greased tin in a moderate oven.

Simnel Cake

¹⁄₂ lb. butter ¹⁄₂ lb. sugar 2 ozs. rice flour 4 eggs 7 ozs. flour ¹⁄₂ lb. currants

FOR THE PASTE

2 ozs. bitter almonds 10 ozs. sweet almonds 2¹⁄₂ ozs. powdered sugar Whites of two eggs Rose water

Beat the butter to a cream, and add the sugar. Beat the yolks and whites separately. Add the yolks and the rice flour to the mixture, beating continually, and then the flour and currants. Mix well and stir in the stiffly beaten whites.

Prepare the almond paste beforehand. Blanch and pound the almonds, adding a little rose water to them. Beat the whites to a stiff froth, add the sugar, stir lightly together and then add the almonds.

Line two small tins with greased paper and put a layer of the cake mixture in each, and then a layer of the almond paste, then another layer of cake and almond paste. Bake in a moderate oven.

*Soda Cake

1 lb. flour ¹⁄₂ lb. crushed _lump_ sugar ¹⁄₂ lb. butter 1 lb. sultanas ¹⁄₄ lb. mixed peel 3 eggs 1 small tea-cup milk 1 small tea-spoon carbonate of soda 1 full tea-spoon cream of tartar

Beat the butter to a cream. Add the sugar, which need not be too finely crushed. Beat the eggs well. Add them to the butter and sugar, beating hard. Mix the soda with the milk and the cream of tartar with the flour. Add to the mixture alternately. Add the sultanas and finely cut peel. Mix all very well. Bake for two hours or more in a tin lined with greased paper. The oven should be fairly hot at first and then moderate for the rest of the time.

Spice Cake

³⁄₄ lb. butter 1 lb. sugar 1 lb. flour 10 eggs 1 wine-glass brandy 1 ” sherry 1 ” molasses or treacle 1 ” milk 4 lbs. raisins 2 lbs. currants 1 lb. citron-peel 1 tea-spoon soda 1 table-spoon cinnamon 2 tea-spoons cloves 1 grated nutmeg ¹⁄₄ lb. chopped almonds

Beat the butter and sugar to a cream. Add the well beaten eggs, brandy, wine, molasses and milk, in which the soda should be dissolved. Then the spices and flour. Stir well together and then add the fruit, which must be well mixed. Bake in two large tins for three or four hours.

*Sultana Cake--I

¹⁄₂ lb. butter ¹⁄₂ lb. flour ¹⁄₂ lb. sultanas 3 ozs. lemon peel 3 eggs 1 tea-spoon vanilla 1 level tea-spoon baking powder

Soften, but do not melt the butter. Beat well. Sift the baking powder with the flour. Add the sugar to the butter, then the flour. Beat the yolks well and add them. Add the fruit and vanilla. Beat continually. Stir in the beaten whites. Bake in a greased tin in a quick oven for one and a half hours.

*Sultana Cake--II

4 eggs Their weight in flour, castor sugar and butter The rind of a lemon grated 3 ozs. sultanas 1 oz. finely chopped citron

Beat the butter to a cream. Put the sugar into another pan, and break the four eggs on to it. Beat the eggs and sugar together, with a steel carving-fork, until thick and creamy. It will take twenty minutes to half-an-hour. Stir in the flour lightly and quickly, then the butter, and lastly the fruit and grated lemon. Bake in a shallow oblong tin lined with buttered paper.

This cake is better if kept a day or two before eating.

Sultana Cake--III

³⁄₄ lb. flour ¹⁄₂ lb. sultanas 6 ozs. butter 6 ozs. sugar 3 eggs 1 level table-spoon baking powder 1 oz. candied peel A little milk

Rub the butter lightly into the flour, in which the baking powder should be mixed. Then add the sugar, sultanas, and chopped peel. Beat the eggs together until creamy and light, and add them to the flour, etc., mixing in the ingredients with a little milk. Bake in a greased tin in a moderate oven.

Sultana or Seed Cake

¹⁄₂ lb. flour ¹⁄₄ lb. butter ¹⁄₄ lb. castor sugar 3 eggs (or 4 eggs if small ones) 2 ozs. sultanas (or carraway seeds) A little finely-chopped candied peel

Beat the butter to a cream. Add the sugar, flour and fruit, by degrees, then the eggs, previously well beaten. Beat all well together for ten minutes. Bake in a round cake tin lined with buttered paper for rather less than an hour.

*White Fruit Cake

1 cup butter 2 cups sugar 3 cups flour ¹⁄₂ cup milk Whites of three eggs 3 tea-spoons baking powder 1 wine-glass brandy ¹⁄₄ lb. chopped citron ¹⁄₂ lb. blanched and chopped almonds ¹⁄₄ lb. grated cocoanut

Beat the butter to a cream, add the sugar. Beat well together. Sift the flour and baking powder together. Add the butter and sugar, moistening the mixture with the milk and brandy. Add the cocoanut, almonds and citron. Mix well and stir in the stiffly beaten whites. Bake in a tin lined with greased paper in a moderate oven.

Icings

PAGE

Plain Icing 65

Boiled Icing 66

Gelatine Icing 66

Icing without eggs 66

Almond Icing 67

Chocolate Icing--I. 67

” ” II. 68

Cocoanut Icing 68

Orange Icing 68

Tutti Frutti Icing 69

Yellow Icing 69

General Remarks