CRACKER TORTE
One cup powdered sugar, one tablespoon melted butter, three yolks of eggs, whites of six beaten to a froth, one-fourth teaspoon cloves, one of cinnamon, one cake of sweet chocolate, one cup of chopped almonds, one cup of cracker meal, one teaspoon baking powder. Bake in layers. Filling: one tablespoon flour, two of sugar, yolks of three eggs, one-half pint sweet cream; beat eggs with flour, stir into it cream; boil up, add one-half cup chopped almonds. Bake day before using and cover closely.
Mrs. M. Kohn
NUT TORTE
One cupful nuts grated, six eggs, six tablespoons powdered sugar, not quite one-half cup grated bread crumbs, one-half teaspoonful baking powder, one teaspoonful vanilla. Beat yolks of eggs with sugar until light; add nuts, then crumbs, then beaten whites and vanilla. Bake in spring form. Spread with whipped cream.
Miss Ray Mayer
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