General Directions - Line the bottom and sides of a spring form melon mold or deep cake form with lady fingers, separated and placed with the rounded side toward the pan. Place them as close together as possible. Prepare any of the fillings and proceed as follows:

Place a layer of the filling on the lady fingers at the bottom of the form. On top of this arrange another layer of lady fingers, then another layer of filling, and so on, placing lady fingers on top like the spokes of a wheel.

Set in the refrigerator or other cold place and let it stand twenty to twenty-four hours. When ready to serve, remove the rim of the form, place the cake with the tin bottom on a platter, cover the top with sweetened and flavored whipped cream. Decorate, if desired, with pistachio or other nut-meats or with candied cherries.

Quantities Required - To encase and garnish the fillings given below, unless an exception is noted, the quantities required are as follows:

2 1/2 dozen lady fingers 1/2 pint thick cream

1/2 cup confectioners' sugar 1/2 teaspoon vanilla