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No. 73—HUNTER'S TART.
- 6 eggs
- ½ lb. of sugar
- 1 grated lemon rind
- 1½ tsps. of baking powder
- ¼ lb. of fine flour
For the Filling.
- Fruit marmalade or jelly
For the Frosting.
- 2 whites of eggs
- ¼ cup of sugar
- 2 tbsps. of lemon juice
- ¼ lb. blanched, ground almonds
Preparation: 4 yolks of eggs and 2 whole eggs are stirred with sugar 15 minutes, add 1 grated lemon rind, flour, baking powder, the beaten whites of 4 eggs. Butter a round, loose bottom pan, sprinkle with roll crumbs, put the batter in, and bake it in medium hot oven. When baked, spread it with marmalade and then with the frosting. This is made by beating the whites of eggs to a stiff froth and mixing it with sugar, lemon juice and almonds. Then bake the cake again in a medium hot oven until the frosting is yellow.
No. 74—FIRE TART.
- 7 hard boiled eggs
- ½ lb. blanched, ground almonds
- ½ lb. sugar
- Flour enough to make stiff dough
For the Filling.
- Jelly or marmalade
For Sprinkling.
- ¼ lb. blanched, ground almonds
- ¼ cup of sugar
Preparation: Stir the yolks of the hard boiled eggs well with sugar, add the almonds, then the flour, enough to make a stiff dough. Butter a pan and cover the bottom of it with dough. Leave enough for strips. Then bake the tart in a slow oven, cool it and spread it with jelly or marmalade. Mix the ground almonds with sugar and sprinkle over the jelly, then arrange the strips of dough nicely over the top and bake again. Place something under the pan that the bottom of the tart will not get dark.
No. 75—WHITE ALMOND TART.
- ½ lb. of butter
- ½ lb. of sugar
- 3 eggs
- ½ lb. of blanched, ground almonds
- 2½ tbsps. of baking powder
- ½ lb. of flour
For the Frosting.
- ¼ cup of rum
- Powdered sugar
Preparation: Cream the butter, sugar and yolks of eggs, then add the ground almonds, the flour, the baking powder and lastly the beaten whites of eggs. Butter a round, loose bot-
