CAKES AND COOKIES
BROD TORTE
- 8 eggs,
- 1 small glass any sweet cordial,
- l½ cups sugar,
- ½ teaspoon cinnamon,
- ¼ lb. ground sweet almonds,
- ¼ teaspoon cloves,
- 1 tablespoon grated chocolate,
- 6 bitter almonds,
- ¾ cup crumbs,
- 1 brandy glass rum,
- 1 heaping teaspoon baking powder.
Beat yolks with sugar; add spices, chocolate, rum and cordial, almonds, crumbs, baking powder and last the beaten whites. Bake in moderate oven ¾ of an hour.
BUTTER CAKES
- 2 hard boiled eggs,
- 1 teaspoon baking powder,
- ¾ lb. butter,
- ½ cup sugar,
- Rind and juice of ½ lemon,
- 5 cups sifted flour,
- Whites of eggs,
- ¼ cup milk,
- Fine chopped nuts.
Mix butter with sugar, add flour with baking powder. Cream yolks of eggs; add rind and juice of lemon. Add to first mixture and take milk to form batter to roll out three-eighths of an inch. Cut in shapes with small glass. Then half each shape with edge of glass. Spread each with white of egg and sprinkle with nuts. Bake ten to fifteen minutes.
CHOCOLATE ECLAIRS
Prepare same batter as for cream puffs. Put on buttered sheets in pieces about four inches long and 1½ inches wide. Bake thirty minutes. Frost with either vanilla or chocolate icing. When dry open on one side and fill either with custard or whipped cream.
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