One-fourth pound sugar, one-fourth pound sweet butter, one-fourth pound grated almonds (with peel), yolks of six eggs beaten for one-half hour; then add four cakes of Huyler’s sweet chocolate grated, and last the six whites beaten. Frosting: one-fourth pound granulated sugar, small lump of butter, four cakes chocolate, four tablespoons water. Let it boil well.
Mrs. R. L. Dannenberg
NUT TART
Nine eggs; beat whites and yolks separately. Beat yolks with one tumbler of sugar, add rind and juice of one-half lemon, also of one small orange; add one-half pound ground almonds, add whites and almonds alternately a little at a time. Put in a well-buttered spring form. When finished cover with a chocolate icing. Icing: three tablespoons cocoa, one cup sugar, seven tablespoons milk, a few drops vanilla, one teaspoon butter, put on fire in double boiler, stirring constantly for ten minutes. Then put on cake. This quantity makes a large cake.
Mrs. S. Brown
LEMON TART
Make a sponge of two eggs, one-half cup of sugar, one-half cup of flour, one-half teaspoon baking powder, one of vanilla; bake in a spring form. Filling: the juice of three lemons, one cup sugar. Let boil to a syrup, separate eight eggs; mix yolks well with two tablespoonfuls of cold water. Beat whites stiff; now stir yolks into the boiling syrup, stirring until it thickens. Remove from the fire and add the syrup to the beaten whites; pour over the cake and put in a hot oven until a light brown.
Mrs. H. A. S.
FIG TARTS
Put one pint figs in one pint hot water; let stew gently for three hours. Use porcelain-lined dish. If water boils down, add enough to keep figs stewing; when nearly cooked add one cup of sugar; remove from fire; add juice of a good-sized lemon. Have ready some tiny shells of puff paste and fill with the figs. A teaspoonful of whipped cream added to each tart makes it very rich.