No. 82—SAND TART.
- 1 lb. of butter
- 10 eggs 1 lb.
- 1 lb. of sugar
- The juice and rind of 1 lemon
- 2 tbsps. of good brandy
- 1 lb. corn starch or half corn starch and half flour
- 1 tsp. of baking powder
Preparation: The butter is washed to take the salt out, then creamed; add gradually the sugar and yolks of eggs, lemon juice, grated lemon rind and brandy. Then add the flour in spoonfuls. All in all the batter must have been stirred 1 hour. Now add the baking powder and beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake slowly 1½ hours.
No. 83—FILLED BISCUIT ROLLS.
- 4 eggs
- ¼ lb. of sugar
- 1 tsp. grated lemon rind
- ¼ lb. of flour
- 1 tbsp. of butter
- 1 cup of fruit marmalade
Preparation: The yolks of eggs and sugar are stirred ½ hour, then the grated lemon rind, flour and beaten whites of eggs mixed in. A pan is buttered with the 1 tablespoonful of butter, the batter spread in ¼ inch thick and baked in a medium hot oven to a light brown color. When still warm, spread with the marmalade, roll it up and cut slices of it which may be baked or dried a little in the oven. If you wish, cover them with frosting.
No. 84—DATE CAKE WITH WHIPPED CREAM.
- 6 eggs
- ½ lb. of sugar
- ½ lb. of chopped walnuts
- 1 lb. chopped dates
- ½ cup of wheat bread crumbs
- 2 tsps. of baking powder
For the Filling.
- 1 pt. of whipped cream