Blanch and cut in small pieces four ounces of almonds, which must be beaten up with the eggs and sugar. Add a little oil of almonds or rose water, and bake with pastry, in tins.—Mrs. I. H.
Almond Cheese Cakes.
Soak one-half pound Jordan almonds in cold water all night. Next morning, blanch them in cold water, lay them on a clean cloth to dry, and then beat them fine in a marble mortar with a little orange-flower or rose water. Then beat and strain six yolks and two whites of eggs, add a half-pound white sugar, and a little powdered mace. Rub all well together in the mortar. Melt ten ounces fresh butter, and add a grated lemon peel. Mix all the ingredients and fill the pans, after putting a paste at the bottom. Small tin shapes are best for cheese cakes.
Cream Tarts.
Make them small, of rich paste. Fill them after baking, with whipped cream, and drop a small spot of jelly in each one. The prettiest and most delicate of tarts.—Mrs. M. B. B.
Lemon Tarts.
Chop or grate a lemon; add a cupful white sugar, a cupful water, one egg, one tablespoonful flour. Line small patties with paste, put a spoonful in each and bake.—Mrs. M. B. B.
Prune Tarts.
Scald the prunes, take out the stones, break them and put the kernels in a little cranberry juice with the prunes, and some sugar. Simmer them, and when cold put in tart shapes in pastry and bake.—Mrs. V. P. M.
French Fritters.