Franklin Peale Peale designed a new machine to cut planchets, or blanks, from metal strips. This machine remained in use, almost unmodified, until 1902. Another of the steam-powered machines Peale had installed on his return was a milling machine, which was used to "upset" the coin—to form a rim around it. A Contamin portrait lathe was imported from France and installed at the Philadelphia Mint in 1837. Prior to this time, all coin dies for American coins had to be made individually, by hand at Philadelphia. Once the lathe was installed, they could be reproduced mechanically by the pantograph-like device. The first
Plum cake fruit in these open tarts or flans is cut into suitably sized pieces and the cake is glazed: red glaze is recommended for red plum and rhubarb flans, whereas apricot glaze is recommended in yellow plum and apricot flans. The German plum cake, known as "Zwetschkenkuchen", can be found all over the country, although its home is Bavaria. In chef Robert Carrier's recipe for it, the base is made from yeast pastry rather than often used shortcrust pastry, because the yeast pastry "soaks up the juice form the plums without becoming soggy". In Italy, plum cake is known by the