RECIPES TRIED AND TRUE
NUT TORTE
- 8 eggs,
- 1 teaspoonful baking powder,
- 1 cup sugar,
- ½ cup bread crumbs,
- 3 cups ground hazel, walnuts, or almonds.
Cream yolks, eggs and sugar, add crumbs, baking powder and nuts, fold in stiff beaten whites. Bake in buttered spring form ½ hour. When cool slice and fill with whipped cream and on top and decorate.
OATMEAL COOKIES
- ⅔ cup sugar,
- ⅔ cup butter,
- 1 cup rolled oats,
- 1 teaspoon baking powder,
- Pinch of salt,
- 1 egg,
- 1 cup of flour.
Cream sugar and butter and add ingredients. Drop on buttered tins about two inches apart, bake quickly in hot oven.
ONE EGG CAKE
- ½ cup butter,
- 1 cup sugar,
- 1 egg,
- 1 cup milk,
- 2 cups flour,
- 3 teaspoons flour,
- 1 cup chopped nuts and raisins.
Cream butter and sugar, add other ingredients, bake about thirty minutes.
POUND CAKE
- 1 lb. butter,
- 1 lb. powdered sugar,
- Grated rind of 1 lemon,
- 1 wine glass brandy,
- 9 eggs,
- 1¼ lbs. flour.
Cream butter and sugar, add lemon rind, brandy, yolks of eggs one at a time, then add flour and fold in beaten whites. Bake about one hour in slow oven.
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