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The Custard.
Powdered sugar, 1 small cup; 6 eggs; flour, 2 table-spoonfuls; cream, 3 cups; chocolate, 1 small cup; almonds, 1/2 lb.; citron, 1/4 lb..; macaroons, 1/2 lb.; apricots, 1/4 lb.; candied peaches, or other candied fruit in their place, 1/4 lb.; cold milk. Directions—Beat the yolks very light; mix the flour with the cold milk, then stir in the cream, then the yolks, slowly; boil for 5 minutes, stirring constantly. Now pour out the custard into 3 equal
parts.
First part—The chocolate being grated and the macaroons crumbled, stir them, with 1 table-spoonful of sugar with the first and boil for 5 minutes, stirring all the while; then pour out and whip 5 minutes with the egg-beater (if you have none, beat with a spoon), flavor with vanilla and set away to cool.
Second part—The almonds having been blanched (the skin removed by soaking in water until it will slip off with the thumb and fingers), chop them, then pound them in a Wedgewood mortar (same as druggists use, the name coming from the man who first made them from a mixture made for this purpose), putting in a few only at a time, adding a little, rosewater from time to time. Chop the citron and mix with the pounded almonds, adding sugar, 3 table-spoonfuls, and stir into the second part, heating to a boil; flavor with extract of bitter almonds, then set aside as the first.
Third part—Chop the peaches, or other candied fruit, fine, and stir into the last custard, which will not need flavoring. The cake being baked in 4 layers, you have a custard, or jelly, of different color or flavor to go between each, the top to be iced with lemon ice or frosting.
Remarks. —-This makes 2 loaves, and although it is not presumed that this cake will be made for every-day use, yet, for an evening party or other especial occasions, the nicety of the cake will pay for the extra trouble. The name, Polonaise, means simply, in three parts, like music having three crotchets in a bar.
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