h circle, top and sides, with any good
cake icing, either white or tinted, and lay one above the other with
layers of jelly or preserves between slices. Around each layer arrange a
decoration of fresh or candied fruits of bright colors, glaceed nuts,
candied rose petals or violets, bits of angelica, or any other effective
decoration. Let the cake stand on a handsomely decorated dish, and small
flags be inserted in the topmost layer.

[Illustration: FRUIT AND MELONS]

Stirred Brown Bread

Measure three cups of graham flour into a large mixing-bowl; add one cup
of bran, and sift on to these one cup and one-half of white flour, to
which one and one-fourth a teaspoonful of salt has been added. Stir
together until mixed. Dissolve one teaspoonful of baking soda in a
tablespoonful of hot water, and add to two cups of buttermilk. Melt two
tablespoonfuls of butter and one of any preferred substitute, mix with
one-half a cup of molasses, stir into the buttermilk, and add all to the
dry ingredients, stirring vigorously. Lastly, add one-half a compressed
yeast cake to the batter, and stir again until the yeast is thoroughly
incorporated with the batter, which should be very stiff. Place in a
greased bread pan, cover, set in a warm place until batter has risen to
top of pan or doubled in bulk. Bake one hour in an oven with gradually
increasing heat. This bread keeps fresh for a long time, and is
particularly good sliced thin for sandwiches.

Swedish Pancakes With Aigre-Doux Sauce

Beat, until light, the yolks of six eggs; add one-half a teaspoonful of
salt, one teaspoonful of soda, dissolved in one tablespoonful of
vinegar, then two cups of sifted flour, alternately, with the beaten
whites of the eggs, and if necessary add enough milk to make a thin
batter. Pour a small ladleful at a time on the griddle; spread each
cake, when cooked, with raspberry jam, roll up like a jelly roll, pile
on a hot platter, dust over with powdered sugar, and serve with each one
a spoonful of Aigre-Doux Sauce.

Aigre-Doux Sauce

Add to two cups of sour cream the juice and fine-grated rind of one
large lemon. Stir in enough sugar just to develop a sweet taste,
one-half a cup or more, and beat hard and long with a Dover beater until
the sauce is quite light.

Sauteed Cucumbers and Tomatoes

Pare four large cucumbers and cut in quarter-inch slices; season by
sprinkling with salt and pepper, then dip in beaten egg, and afterwards
in fine,