Sunday, March 26, 2006


5 whites of eggs Few drops orange color
21/2 tablespoonfuls cream Few drops red color
1 teaspoonful lemon extract Few drops green color
1 teaspoonful rose extract 1 square melted chocolate
1 teaspoonful almond extract 6 tablespoonfuls chopped almonds
1 teaspoonful vanilla extract 1/4 lb. (1 cup) chopped coconut
1/2 teaspoonful orange extract
1 orange, grated rind and strained juice Sifted confectioners' sugar

Beat up one white of egg, add the lemon extract, one teaspoonful of the cream, the coconut, and mix with sufficient confectioners' sugar to make stiff enough to knead thoroughly. Then spread evenly in the bottom of a pan lined with waxed paper.

The other four layers are made in the same way, except that the color and flavor of each are different. Thus the second layer is colored with a few drops of red and flavored with rose extract; the third is mixed with vanilla and chocolate; the fourth with green color and almond extract, while the fifth is prepared with orange color, orange extract, and the rind and juice of an orange.

Spread evenly one above the other and let remain in the pan for two days, then turn out on a board sifted with confectioners' sugar, and allow to stand three days before slicing.

Wrap each piece in waxed paper and keep in airtight tins.