Preparation: Cream the butter with sugar, yolks of eggs and vanilla; add the milk, then flour, baking powder and the beaten whites of eggs. Put into a buttered pan and bake ½ hour.
No. 37—FLAT CAKE.
- 1 lb. of butter
- 1 lb. of sugar
- 8 eggs
- Juice of 2 lemons
- 1½ lemon peels
- A little cardamom
- 2 lbs. of flour
- 1 heaping tsp. of salt of hartshorn
Preparation: The butter is melted, yolks of eggs and sugar are put in and stirred to a cream. Add the grated lemon peel and juice, cardamom and gradually work in the flour. Mix the salt of hartshorn with a little flour and stir it in. Lastly mix in the well-beaten whites of eggs and spread the dough out in buttered pans about 2 inches thick. Sprinkle with sugar, cinnamon and ground almonds and bake to a nice color.
No. 38—POTATO CAKE OR TART.
- 1 lb. boiled, peeled, grated potatoes
- 14 eggs
- 1 lb. of sugar
- Juice and rind of 2 lemons
- ½ lb. blanched, ground almonds
Preparation: The yolks of eggs and sugar are beaten to a cream; then grated lemon rind and juice, the ground almonds, potatoes and beaten whites of eggs mixed in. Butter a round, loose bottom pan and strew with bread crumbs, put the batter in and bake slowly for 1 to l½ hours.
Remarks: Tarts, so-called in Europe, differ very much from the dainties similarly designated in this country. The former are more like our American pies, but without an upper crust. Sometimes they have narrow strips of crust laid in the form of lattice work across the top.
No. 39—RICE CAKE OR TART.
- 1 lb. of rice
- 2½ qts. of milk
- 12 eggs
- ½ lb. of butter
- ½ lb. of sugar
- 1 lb. of raisins
- 1 tsp. of cinnamon