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GATEAU (a la Ceylon)

Take a pound of sponge or cocoa-nut cake, bake it in a shallow tin, then cut it into rounds of equal thickness with graduated cutters. The centres should be removed with a small cutter, and the slices piled one on another. Then mask the edges with some white icing, and sprinkle with grated cocoa-nut. Then cut up half a pound of glace cherries and the same weight of green almonds, or other green fruit, and place them artistically between the tiers while the icing is moist. The centre should be filled with whipped cream flavoured with vanilla. Then take some whipped cream and little piles of the two fruits, and arrange round the cake. Sprinkle the cream with cocoa-nut. Probable cost, 3s.