- 1 glass apricot marmalade
Preparation: The nuts are ground and stirred for ½ 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
- 1 large cup of powdered sugar
- ½ lb. of unblanched, ground almonds
- 1½ tsps. baking powder