with baking powder mixed through them, and last whites of eggs beaten stiff. Bake 40 minutes in moderate oven. Served with whipped cream or fruit it is very good.—Hrs. H. W. Bruedigam.
Himmel's Torte.
One-half pound butter, ¼ pound sugar, 3 egg yolks, ½ pound flour, 1 teaspoon baking powder. Bake in three layers. When cold spread layers with currant jelly, then with the following cream: ½ pint sour cream, 2 tablespoons sugar, juice of 1 lemon, vanilla, 2 tablespoons flour, 2 egg yolks. Boil till this is thick. Ice cake with 3 beaten egg whites, powdered sugar, ¼ pound chopped almonds and a little cinnamon. Beat well and spread on top.—Mrs. H. G. Tischer.
Hot Lemonade Torte.
Yolks of 6 eggs, 1½ cups sugar, 1 grated lemon rind, 1½ cups bread crumbs or 2 cups cracker meal, ¼ teaspoon baking powder, ¼ teaspoon cinnamon, ¼ pound almonds (chopped), and the well beaten whites of 6 eggs folded in last. Bake 1 hour and when done pour ½ cup hot lemonade over cake with a teaspoon.—Mrs. E. A. Bierdemann.
Krumble Torte.
Six eggs beaten separately, 2 cups sugar, ½ pound walnut meats cut, ½ pound dates cut, 1 cup bread crumbs, 1 teaspoon baking powder. Bake in 2 tins. After baked, break in small pieces and pour over it whipped cream, which has been sweetened. Bake from 35 to 45 minutes.—Mrs. E. J. Keuer.
Poppy Seed Torte.
Eight eggs (whites added last), ¾ pound powdered sugar, ¼ pound raisins (seedless), ¼ pound currants, ¼ pound walnuts (chopped), ¼ pound poppy seed, 1 teaspoon cinnamon, ½ teaspoon cloves, a little baking powder, grated rind of 1 lemon. Put raisins and currants through chopper, bake 1 hour or more if necessary. Must stand 1 day before cutting. Very good.—Clara A. Spangenberg.
