Indian Head gold pieces was modified by Barber, was "worthy of J.J. Audubon". Dies for the half eagle were sent to the mints in Denver and San Francisco; both western mints reported difficulties in striking the new pieces. Landis wrote to his counterparts at the other mints, advising them that the planchets, or blanks, needed to be shaved very slightly to strike properly. The new coins proved to be thinner than earlier coins of their denomination, due to the field being raised above the design. This meant that automated sorting machines could not reliably sort them when mixed with earlier coins. The new gold
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