CREAM-CAKES WITH JAM AND WHIPPED CREAM
Make cream-cakes one to one and a half inches across. Open and spread the inside with apricot or any jam, and then fill them with whipped cream. Boil a little sugar and water to the crack; that is, until a little of the boiling sugar dropped into water will be brittle enough to break with a snap. Pour this over the cakes, and sprinkle them with chopped blanched almonds.