ALMOND TORTE
Yolks of eight eggs, eight tablespoons of powdered sugar; beat for about one-half hour; one-half pound almonds blanched and grated, rind of a lemon, juice of one-half lemon, two tablespoons of cracker meal sifted; add one teaspoonful Royal baking powder, add whites stiffly beaten, pinch of salt. Bake in moderate oven in a spring form. This can be cut in half and filled with whipped cream.
Mrs. S. M. Bondy