ng-powder and a pinch of salt have been added. Moisten one-half cup
of ground almonds with two tablespoons of sherry, add and lastly fold in
the beaten whites of eggs. Bake in ungreased form in moderate oven.

ZWIEBACK TORTE

Beat the yolks of six eggs with one and one-eighth cups of sugar, add
one-half box of zwieback, which has been rolled very fine, add one
teaspoon of baking-powder, season with one tablespoon of rum or sherry
wine and one-half teaspoon of bitter almond extract. Lastly fold in the
stiffly-beaten whites of the six eggs and bake in ungreased form in
moderate oven three-quarters of an hour.

CHOCOLATE BROD TORTE

Separate the yolks and whites of ten eggs. Beat the yolks with two cups
of pulverized sugar. When thick add one and three-fourth cups of sifted
dry rye bread crumbs, one-half pound of sweet almonds, also some bitter
ones, grated or powdered as fine as possible, one-fourth pound of
citron shredded fine, one cake of chocolate grated, the grated peel of
one lemon, the juice of one orange and one lemon, one tablespoon of
cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a
wine glass of brandy. Bake very slowly in ungreased form. Frost with a
chocolate icing, made as follows: Melt a small piece of chocolate. Beat
the white of an egg stiff with scant cup of sugar, and stir into the
melted chocolate and spread with a knife.

BURNT ALMOND TORTE

Beat up four eggs with one cup of sifted powdered sugar. Beat until it
looks like a heavy batter. When you think you cannot possibly beat any
longer stir one cup of sifted flour with one-half teaspoon of
baking-powder. Stir it into batter gradually and lightly, adding three
tablespoons of water. Bake in jelly tins. Filling: Scald one-fourth
pound of almonds (by pouring boiling water over them), remove skins, put
them on a pie plate and set them in the oven to brown slightly.
Meanwhile, melt three tablespoons of white sugar, without adding water,
stirring it all the while. Stir up the almonds in this, then remove them
from the fire and lay on a platter separately to cool. Make an icing of
the whites of three eggs beaten very stiff, with one pound of pulverized
sugar, and flavor with rose-water. Spread this upon layers and cover
each layer with almonds. When finished frost the whole cake, decorating
with almonds.

CHOCOLATE TORTE

Take nine eggs, one-half pound of pulverized sugar, one-half pound of
almonds, half cut and grate