Isabella quarter is without distinction". The "American Journal of Numismatics" had other criticisms of the quarter: Minting of what Barber dubbed "showy quarters" began at the Philadelphia Mint on June 13, 1893, six weeks after the exposition opened. Leech had planned to strike the pieces using polished blanks, or planchets, and workers at that mint handled the coins carefully; unlike the half dollar, surviving specimens display relatively few contact marks from other coins. The first piece struck, along with numbers 400, 1,492, and 1,892, were struck in proof condition and sent to the Lady Managers along with certificates attesting to their status.
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