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Gateau, Mrs. Harris

Press four ounces vanilla marrons through sieve into a bowl, add two ounces sugar and two tablespoons good Jamaica rum, sharply stir with wooden spoon for five minutes, add one by one three egg yolks, sharply whisk while adding, then add an ounce flour and gently mix with a skimmer. Beat up four egg whites to a stiff froth, add to preparation with an ounce each flour and good mellow butter and gently but thoroughly mix. Line bottom of buttered pan with a sheet of buttered paper, drop preparation on this pan, nicely smooth surface and set in oven for twenty-five minutes. Remove, lay on table for ten minutes, turn on a grated iron and lift up paper. Pour a vanilla glace over cakes, decorate all around the surface with candied half cherries, let cool off, dress on dish with a folded napkin and serve.