Preparation: The whites of eggs must be beaten very stiff, the cream of tartar, sugar and vanilla added and beaten or stirred 1 hour. Rinse a round cake pan with water, put the mixture in and bake in a slow oven 1 hour. When cold, fill it with whipped cream.
No. 79—SPONGE CAKE.
- 4 eggs
- 1 cup of sugar
- 3 tbsps. of water
- 1 cup of sifted flour
- 1 pinch of salt
- 1 tsp. of vanilla or lemon
- 1 tsp. of baking powder
Preparation: Cream the yolks of eggs and sugar, add the flour, water, salt and vanilla, then add baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake slowly.
No. 80—WALNUT TART.
- 7 eggs
- 2 cups of powdered sugar
- Juice of 1 lemon
- ½ cup of dates
- 2½ tsps. of baking powder
- ½ cup of sifted cracker crumbs
- ¾ lb. of blanched walnuts
Preparation: Rub yolks of eggs to a cream with sugar, add the ground walnuts, chopped dates, lemon juice, cracker crumbs, baking powder and beaten whites of eggs. Butter a round, loose bottom cake pan, put the batter in, bake it to a nice color, and cover with a chocolate frosting.
No. 81—BISCUIT TART.
- 12 eggs
- 1 lb. of sugar
- 1¼ tsps. baking powder
- 1 tsp. of vanilla or lemon rind
- 11 ozs. of flour
Preparation: Cream the yolks of eggs and sugar, add vanilla or grated ½ lemon rind, flour, baking powder and the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake in a slow oven. A glass of fine wine poured over the baked tart makes it very nice.