RECIPES TRIED AND TRUE
Here's to the press, the pulpit and the petticoat, the three ruling powers of the day. The first spreads knowledge; the second spreads morals, and the third spreads considerably.
CAKES AND COOKIES
ALLEGRETTO CAKE
- 5 eggs,
- ⅓ teaspoon cream of tartar,
- ¼ cup granulated sugar,
- Pinch of salt,
- Flavoring,
- 1 cup flour.
Beat yolk stiff, add cream of tartar to the stiff beaten whites. Mix sugar with whites. Beat in yolks, add salt and flavoring. Sift in flour and fold lightly together. Bake in moderate oven thirty minutes. Ice if desired.
ALMOND CAKE
Beat yolks of four eggs with one-half pound of powdered sugar for one hour. Add one-half pound of ground almonds and then stiff-beaten whites. Bake in well greased pan about thirty minutes.
ALMOND TORTE
- 6 eggs,
- ¼ cup pulverised sugar,
- 1½ cups grounded almonds,
- ½ teaspoon powder,
- ¼ teaspoon cinnamon, grounded cloves or allspice,
- 5 tablespoons crackers or, bread crumbs.
Beat yolks twenty minutes with sugar; add almonds (not blanched) spices, crumbs and powder. Beat whites well and add. Bake slowly in spring form forty minutes. Use chocolate frosting or whipped cream.
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