Roll the nut meats fine, beat the eggs stiff and add sugar to them. Mix all ingredients together. The consistency must be stiff. Drop from a teaspoon on buttered pan. Bake in moderate oven. If hickory nuts are not procurable, English walnuts and pecans may be substituted.
SPONGE CAKE
- 3 eggs,
- 1 scant cup sugar,
- 1 tablespoonful hot water,
- 2 teaspoonfuls vinegar,
- ½ teaspoonful salt,
- ½ teaspoonful extract of lemon,
- 1 cup Gold Medal Flour,
- ½ teaspoonful baking powder.
Beat the yolks until thick and light; add sugar gradually and continue beating; then add water and vinegar; add the salt to the whites and beat until very stiff; sift the flour with baking powder three times; add the flavoring and fold in the flour and the beaten whites alternately as gently as possible. Bake about 30 minutes in slow oven until well risen; then increase the heat. Invert to cool, then remove from pan.
WALNUT TORTE
- 1 pound English walnuts or almonds,
- 1 cup sugar,
- 9 eggs,
- ¼ cup grated chocolate,
- ½ cup of fine cracker crumbs.
Chop the nuts, reserving twenty-three halves for decorating the top. Mix the chopped nuts and chocolate. Beat yolks thoroughly with Dover beater, add sugar and beat again. Then mix with the nuts, crumbs and chocolate, and stir well. Beat whites of eggs until stiff and add lastly, just as in sponge cake. Bake in moderate oven forty-five minutes in prepared spring form.
UNEEDA BISCUIT TORTE
Yolks of 8 eggs with 1¾ cups sugar—beat well. Ten Uneeda Biscuits rolled fine. One cup grated walnuts.
Grated rind and juice of one-half lemon—biscuits added to eggs—then nuts and lemon—lastly beaten whites of 8 eggs. Bake in slow oven 40 minutes. Do not grease pan.