flour, ½ teaspoon baking powder. Work like a pie crust and place in a form with straight sides, bringing dough well up on sides of form. Fill with following custard: 4 eggs, ¾ cup sugar, ¾ cup milk, 1 quart cherries drained of juice. Bake ¾ to 1 hour and serve with whipped cream.—Mrs. A. Piepho.
Date Torte.
Two eggs beaten light, add 1 cup sugar, beat well, 1 cup walnuts, 1 cup dates chopped, 3 tablespoons flour, 1 teaspoon baking powder. Bake in square tin. Cover with white icing.—Mrs. F. Nyendorf.
Farina Torte.
Five or 6 yolks of eggs, 1 good cup sugar, ¾ cup toast rolled fine, whites of eggs (stiff), ¼ cup of Farina with 2 teaspoons baking powder, ¼ pound chopped walnuts. Bake in 2 layers in hot oven for 10 minutes. Whipped cream frosting and filling.—Mrs. Albrecht.
French Torte.
Mix ½ cup butter, 3 heaping tablespoons sugar, 2 cups flour, 1 whole egg and 2 egg yolks and 1 teaspoon baking powder into a dough and spread in a spring form. Spread strawberry jam on top of dough and put the following on top: ½ pound almonds peeled and chopped, ½ pound powdered sugar, 6 egg whites well beaten, and 1 grated lemon rind. Bake slowly 1 hour.—Mrs. H. G. Tischer.
Graham Torte.
Cream 1 tablespoon butter with 1¼ cups sugar, 2 eggs well beaten, 1 cup sour milk in which has been dissolved 1 teaspoon soda, 34 graham crackers, which have been rolled or ground to crumbs, 1 teaspoon vanilla.—Mrs. Edw. J. Keuer.
Hazelnut Torte.
Eight eggs, 2 cups hazelnuts, ground fine (measure before grinding), 1 pint powdered sugar, 1 teaspoon baking powder, grated rind of 1 lemon. Beat yolks of eggs until thick, add sugar after grating rind of lemon on same, then add nuts
