OAT CAKES
(Canadian)
Cream 1 cup of sugar with 1 tablespoonful of butter, add 2 cups of rolled oats, a few drops of bitter almond, 2 scant teaspoons of baking powder, then the yolks of 2 eggs, lastly the whites beaten stiff. Drop on buttered paper and bake until a good brown.
GATEAU POLONAIS
Proportions: ¼ lb. of almonds, ¼ lb. of sifted sugar, 2 tablespoons of orange water, 2 dessert-spoons of water. Pound the almonds, moistening them with the water and orange water; mix in the sugar. Take ½ lb. of puff paste, divide it into two parts one a little larger than the other. Roll the smaller piece to the thickness of 1/8 inch, lay it at the bottom of a round baking sheet, spread on it the almond paste to within ½ inch of the border, moisten the border; roll the other piece of pastry to twice the thickness of the lower piece, place it over the almonds, join by pressing lightly on the edges of the two pieces of pastry; brush over the top with yolk of egg. Bake in a good oven from 25 to 30 minutes; an instant before taking out, powder some sugar on the top to glaze it.
ANISE CAKES
(French)
