it has boiled enough. If
too much water is used the sugar will have to boil too long and will
turn yellow. It should boil quickly and only for a short time. It
will then stay white.

[Decoration]

APPENDIX.

CAKES.

+Cheese Torte.+-- One pound fresh pot cheese, 1/2 pint sour cream, 1-1/2
ounce sweet almonds, 1-1/2 ounce bitter almonds, 1 cup seedless
raisins, 2 tablespoonfuls flour, 1 cup sugar, 1 tablespoonful
butter, 6 eggs, 1/4 teaspoonful salt. Blanche and grind the almonds
fine or grate them on a nutmeg grater; stir sugar, butter, and yolks
to a cream, add all the ingredients, and last the beaten whites; mix
well and set aside till following paste is made: Sift 1 pint of
flour with 1 teaspoonful baking powder into a bowl, add 2
tablespoonfuls sugar, 1/2 teaspoonful salt, and 1 tablespoonful
butter. Rub the butter fine in the flour, add 1 cup of milk and 1
egg, mix together into a firm dough, work it lightly on a board till
it does not stick to the hands, then roll it out thin. Butter a
large cheesecake pan, dust it with flour, and line the pan with the
dough; pour in the cheese preparation, and bake in medium-hot oven
till nearly done. In the meantime stir the yolks of 2 eggs with 3
tablespoonfuls granulated sugar to a cream, add 1 teaspoonful lemon
juice and little grated rind, add the 2 beaten whites, and stir the
whole 10 minutes; add last 3 level tablespoonfuls flour. When the
cake is firm to the touch remove it from the oven, pour over this
last mixture, and bake till done. Serve cold, dusted with sugar. The
bitter almonds may be omitted if objected to, and the cake pan may
be lined with puff paste or fine pie crust.

+Pistachio Torte.+-- Four ounces almond paste, 4 ounces ground
pistachio nuts or almonds, the yolks of 16 eggs, the whites of 8
eggs, 3 ounces flour, 1/2 pound sugar, 1/2 teaspoonful extract of
pistachio; rub the almond paste with the white of 1 egg fine; add
the 16 yolks and sugar; stir 15 minutes, then add the ground
pistachio nuts or almonds; continue the stirring 10 minutes; add the
extract; beat the whites to a stiff froth; add the yolk mixture to
the whites while beating constantly; beat the whole together 5
minutes; add the sifted flour; stir the flour in lightly; butter 2
large deep jelly-cake tins and dust them with the flour; fill in the
mixture and bake in a slow oven. FILLING: Boil 1/2 cup of sugar, with
1/2 cup water to a caramel, then add it slowly to the beaten whit