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No. 69—EMPEROR TART.
- ½ lb. blanched, roasted hazelnuts
- 10 eggs
- ½ lb. sugar
- 1 tsp. vanilla
- 2½ ozs. fine flour
For the Filling.
- 1 glass apricot marmalade
Preparation: The nuts are ground and stirred for% hour with yolks of eggs and sugar, then vanilla and flour are added and lastly the beaten whites of eggs. Bake in two layers, cool them, spread apricot marmalade between them and cover the cake with pineapple frosting.
No. 70—MOUTH POCKETS.
- ½ lb. of washed butter
- ½ lb. of flour
- ¼ pt. of water
- ¼ tsp. of baking powder
- White of 1 egg
- 1 tbsp. of rum Fruit marmalade
Preparation: The preparation of the dough is the same as given under No. 68. Roll out the dough very thin, cut out little tarts, put in the center of each some kind of marmalade, either, raspberry, apple sauce, cherry or plum, and bake the tarts after folding one half of each over the fruit.
No. 71—PUFF-PASTE STRIPS.
- ½ lb. of washed butter
- ½ lb. of sugar
- ¼ pt. of water
- White of 1 egg
- 1 tbsp. of rum
- ¼ tsp. baking powder
- Sugar
- Fruit marmalade
Preparation: The preparation of the dough is the same as given under No. 68. When the dough is rolled out thin, cut strips 3 inches long and 1½ inches wide, bake them until done, dust with sugar and finish baking. When done, spread with fruit marmalade and place two and two together.
No. 72—ALMOND TART FILLED WITH CREAM.
- 6 eggs
- ½ lb. of unblanched, ground almonds
- 1 large cup of powdered sugar
- 1½ tsps. baking powder
For the Filling.
- 1 pt. of whipped cream
- ½ cup of sugar
- 1 tsp. of vanilla
Preparation: Yolks of eggs and powdered sugar are beaten for 15 minutes, the ground almonds added, then the baking powder and the beaten whites of eggs.
Bake in 3 layers, cool them, then spread on whipped cream mixed with sugar and vanilla, place the layers one on the other and cover the whole cake with whipped cream. The cake may be filled with fruit marmalade.
