First soak the gelatine in the water, heating slightly to dissolve. Beat thoroughly with sugar in beating machine, and when half ready add cream of tartar and flavor. The glucose may be omitted if desired.
Napoleons.
Use regular puff paste rolled into thin sheets. Cover with vanilla cream and build up with other sheets. Cover top with water icing and cut into oblong squares.
Neapolitan Cake.
Neapolitan cake is made with regular sponge cake mixture, differently colored, pink, yellow, chocolate, etc. Bake in thin sheets and proceed as with layer cake, using jelly and cocoanut between layers. It is usually iced on top with pink and white stripe effect.
Orange Squares.
These are made with ordinary Sponge Cake. Ice, and place slice of Orange on top. More yolks or coloring is put in this cake to give the deep orange color. These goods may be made up in the form of Diamonds, Crescents, etc., jellies or fruits of all kinds may be substituted for the orange. White squares are made with Lady Cake composed of two layers, with Vanilla Cream between and icing on top.
Orange Pastry Tart.
Roll out a round bottom of good puff paste dough, not too thin. Wash the edge with egg and place a strip of the puff paste 1½ inches wide around the edge of the bottom. Decorate this strip with small stars, hearts, crescents, or any small fancy cutter you may have, and from the puff paste wash all with egg and bake well, but take care not to brown the center too much. As soon as baked ice the edge with soft lemon-flavored icing or fondant, and when cold fill the tart with cream filling given below, and decorate the top with fruit jelly, candied orange slices and whipped cream.