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Samaritain Cakes

Crack four fresh eggs in a copper basin, add four ounces sugar and half teaspoon vanilla essence. Set basin on range and briskly beat ten minutes. Remove to a table, then add four ounces sifted flour, gently mix with skimmer, add three ounces melted butter, then mix a little more with the skimmer. Drop in a lightly buttered pastry tin, set to bake in oven fifteen minutes. Remove, let rest ten minutes. Turn the cake on a table, cut in twelve round pieces two inches in diameter. Then with inch pastry cutter cut out centre of six of them only. Press six preserved apricots through a sieve into a bowl, adding one gill whipped cream and one teaspoon rum, mix well, arrange the six rings on top of the six uncut cakes, then fill the centres with the cream and place a candied cherry on top of each. Pour into a cold dish a tablespoon Swiss kirsch, a tablespoon maraschino and one tablespoon rum, lightly mix, place cakes over the liquor, sprinkle over a little powdered sugar and serve.