Lemon Gateau.
Make 1 pint jelly with any good brand of lemon jelly crystals and flavour with sherry. Put about 1 inch in the bottom of a round cake-tin or a charlotte mould; allow to set, then decorate with a few crystalised cherries and ginger quite free from sugar. Rub 2 tablespoons apricot jam through a sieve, add 1 dessertspoon rum (optional). Cut some sponge cake into thin slices (or any stale sponge will do), spread with the apricot mixture, place 2 slices on top of jelly, add a thin layer of jelly, which must be slightly set, then a layer of cake, and so on, until mould is full. Pour more jelly round edges of cake so as to completely fill the mould. Chill thoroughly, turn out, and serve with a compote fruit.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19400307.2.81
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Wairarapa Times-Age, 7 March 1940, Page 8
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134Lemon Gateau. Wairarapa Times-Age, 7 March 1940, Page 8
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