d
three-fourths cup of sifted chocolate, three-fourths cup of flour
(sifted twice), one and one-half teaspoon of vanilla. Add the beaten
whites. Bake thirty minutes. When cold; cut in half and fill with the
following: One cup of milk, yolks of two eggs, one cup of chopped
walnuts. Boil, stirring constantly to prevent curdling. Sweeten to
taste, and after removing from the fire add one tablespoon of rum.
Spread while hot.

SAND TORTE

Cream one-half pound of butter with one-half pound of sugar; drop in,
one at a time, the yolks of six eggs. Add one small wine glass of rum,
one-fourth pound of corn-starch, and one-fourth pound of flour that have
been thoroughly mixed; one teaspoon of baking-powder, the beaten whites
of six eggs. Bake one hour in a moderate oven.

ALMOND CAKE OR MANDEL TORTE, No. 1

Take one-half pound of almonds and blanch by pouring boiling water over
them, and pound in a mortar or grate on grater (the latter is best).
Beat yolks of eight eggs vigorously with one cup of sugar, add one-half
lemon, grated peel and juice, one tablespoon of brandy, and four
lady-fingers grated, the almonds, and fold in the stiffly-beaten whites
of eggs. Bake in moderate oven one hour.

ALMOND CAKE OR MANDEL TORTE, No. 2

Take one-fourth pound of sweet almonds and one-eighth pound of bitter
ones mixed. Blanch them the day previous to using and then grate or
pound them as fine as powder. Beat until light the yolks of nine eggs
with eight tablespoons of granulated sugar. Add the grated peel of one
lemon and one-half teaspoon of mace or vanilla. Beat long and steadily.
Add the grated almonds and continue the stirring in one direction. Add
the juice of the lemon to the stiff-beaten whites. Grate four stale lady
fingers, add and bake slowly for one hour at least.

BROD TORTE

Take six eggs, seven tablespoons of granulated sugar, seven tablespoons
of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon
of allspice, one tablespoon of jelly, grated rind and juice of one
lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half
wine glass of brandy. Beat yolks of eggs well and add sugar and beat
until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and
brandy. Then add beaten whites, and bake slowly about forty minutes.

RYE BREAD TORTE

Beat the yolks of four eggs very light with one cup of sugar; add one
cup of sifted dry rye bread crumbs to which one teaspoon of
baki