Required: Six whole eggs.

Six ounces of castor sugar.

Three ounces of Vienna flour.

Three ounces of ground almonds.

Two ounces of rice-flour.

Two ounces of butter.

One teaspoonful of vanilla.

One teaspoonful of grated lemon-rind.

One tin of peaches.

Half an ounce of glace cherries.

Angelica.

One tablespoonful of brandy. For the meringue: Three whites of eggs

Three tablespoonfuls of castor sugar. (Sufficient for eight.)

Gateau a la Napoleon. A pretty and delicious sweet. The gateau might also be used as a case for any ice mixture

Put the six yolks of eggs into a basin with the sugar, putting the whites aside. Cream the yolks and sugar till they are frothy and of a much paler colour. This may perhaps take ten minutes. Warm the butter till it just oils, sieve together the flour and rice-flour, and mix with them the ground almonds.

Add very lightly about half the mixed flours, oiled butter, and stiffly whipped whites of egg to the yolks, and continue adding till all are stirred in. Add the vanilla and grated lemon-rind, and pour the mixture into a well-buttered plain souffle-tin with a band of greased paper tied round above the edge of the tin. Bake this gateau in a fairly sharp oven for about three-quarters of an hour, or till the centre is found to be set when tried with a skewer. Let it stand in the tin for a minute or two, then turn it out carefully, and put it aside till cold.

Turn out the peaches from the tin, and cook them for a few minutes in their syrup, to which is added the brandy. Then place these on ice till required, or in an ice cave. When the gateau is cold, scoop out the centre till a hollow space is left with walls around about half an inch thick. The inside may be saved and used for trifles, etc. Beat up the three whites of eggs for the meringue very stiffly, with a grain or two of salt. Stir the sugar into them, and spread this meringue all over the gateau on the sides and edge, but not in the middle.

Put the gateau into the oven till the meringue sets and is a delicate biscuit colour, then take it out, pile the semi-iced fruit in the centre, and pour over it a little syrup. Decorate tastefully with cherries and angelica, and serve it.

This same gateau makes a pretty case to serve any ice mixture in, of course putting it in the very last moment possible. Cost, 2s. 4d.