Gateau Génoise à la Glace.—First cut out in stiff cardboard or tin a six-sided (hexagonal) shape; then prepare some rich génoise paste and spread this out on baking sheets (previously buttered, and dusted with equal parts of flour and sugar) about a quarter of an inch thick, and bake in a moderate oven. When ready, cut out, with the help of the cardboard shape, twelve hexagonal pieces; stamp the centre out of all but one of them, and put these together in threes, place a clean plate or tin over them, weight them, and leave them till quite cold. Now spread each slice with apricot jam, previously sieved and moistened with a little rum or noyeau, and build the cake up again, being careful to make the corners fit, trim it neatly, and pour over it all a thin purée of the rum-flavoured apricot jam, and let it stand till wanted; fill up with a good orange or other sorbet to your mind and serve.