SERBIAN CAKE
Mix together the yolks of 8 eggs, 1 cup of sugar, 7 tablespoons of pounded hazelnuts, 1 cup flour. Add the beaten whites of the eggs. Cook this in shallow pans and put between the layers and on the top a cream made as follows:
Boil 10 minutes ¼ lb. pounded nuts with 1 cup of milk. Put aside to cool. Cream ¼ lb. butter, add 2 tablespoons of rum and 1 teaspoon vanilla. Mix this with the boiled milk and nuts. Add fine sugar until stiff enough to put between the layers of cake and then add more sugar to make it stiff enough for the top. Sprinkle the top and sides of the cake with chopped nuts.
RAVIOLI DOLCE
Take ½ pound of flour, 1 tablespoon of butter, and 2 tablespoons of lard. Work this into a paste and roll out thin.
Take ½ pound of curds, add 1 egg, and the yolk of a second egg, 2 tablespoons of granulated sugar, a few drops of extract of vanilla. Mix well together and add to the paste as for other ravioli. Then fry in lard until a golden brown. Serve with powdered sugar.
CHESTNUTS
(Italian)