Preparation: The yolks of eggs are creamed with sugar, then add the chopped or ground walnuts and dates, bread crumbs, baking powder and beaten whites of eggs. Bake in 2 layers. Mix the whipped cream with sugar and ½ teaspoonful of vanilla, spread on the layers and arrange these one on the other. Serve at once.
No. 85—FARINA TART.
- 7 eggs
- ¾ cup of sugar
- ½ cup blanched, ground, sweet almonds
- 15 bitter, blanched, ground almonds
- 1 grated lemon peel
- ¼ lb. of farina, good measure
Preparation: The yolks of eggs, sugar, lemon peel and almonds are stirred 1 hour, the farina mixed in dry and lastly the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake slowly 1 hour.
No. 86—BROWN SPICE CAKE No. 3.
- 2 cups of brown sugar
- 1 cup of butter
- 3 eggs
- 1 cup of milk
- 3 cups of flour
- 1 tsp. of cloves
- ½ tsp. of nutmeg
- 1 cup of chopped raisins
- 1 cup of chopped hickory nuts
- 3 tsps. of baking powder
- 1 tsp. of cinnamon
Preparation: Cream the butter with sugar and yolks of eggs, add the milk, cloves, cinnamon, nutmeg, raisins, nuts, flour, baking powder and whites of eggs. Butter a pan, put the batter in and bake 1¼ to 1½ hours in medium hot oven.
No. 87—SPICE CAKE No. 4.
- ½ cup of butter
- ½ cup of lard
- 1½ cups of dark brown sugar
- 2 eggs
- ½ cup of cold coffee
- ½ cup of sour milk
- 1 tsp. of soda
- ¾ tsp. of cinnamon
- ½ tsp. cloves
- 3½–4 cups of flour
Preparation: The butter, lard, yolks of eggs and sugar are stirred to a cream, add the coffee, sour milk in which the soda has been dissolved, cinnamon, cloves, flour and beaten whites of eggs. Butter a pan, put the batter in and bake 1 hour or bake in 3 layers.