3 oranges 1 pt. of whipped cream 2 bananas
Preparation: The eggs are well-beaten and stirred with sugar for 10 minutes; add flour and baking powder, ground walnuts and chopped dates and bake the cake to a nice color. When it is done, break it in desirable pieces, place them close together again, put the sliced oranges and bananas on and cover the whole with whipped cream mixed with sugar and vanilla. Serve at once.
6 whites of eggs 2 cups of sugar 1 tsp. of vanilla ¼ tsp. of cream of tartar 1 tbsp. of vinegar
Preparation: The whites of eggs must be beaten very stiff, the cream of tartar, sugar and vanilla added and beaten or stirred 1 hour. Rinse a round cake pan with water, put the mixture in and bake in a slow oven 1 hour. When cold, fill it with whipped cream.
4 eggs 1 cup of sugar 3 tbsps. of water 1 cup of sifted flour 1 pinch of salt 1 tsp. of vanilla or lemon 1 tsp. of baking powder
Preparation: Cream the yolks of eggs and sugar, add the flour, water, salt and vanilla, then add baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake slowly.
7 eggs 2 cups of powdered sugar Juice of 1 lemon ½ cup of dates 2½ tsps. of baking powder ½ cup of sifted cracker crumbs ¾ lb. of blanched walnuts
Preparation: Rub yolks of eggs to a cream with sugar, add the ground walnuts, chopped dates, lemon juice, cracker crumbs, baking powder and beaten whites of eggs. Butter a round, loose bottom cake pan, put the batter in, bake it to a nice color, and cover with a chocolate frosting.
12 eggs 1 lb. of sugar 1¼ tsps. baking powder 1 tsp. of vanilla or lemon rind 11 ozs. of flour
Preparation: Cream the yolks of eggs and sugar, add vanilla or grated ½ lemon rind, flour, baking powder and the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake in a slow oven. A glass of fine wine poured over the baked tart makes it very nice.
1 lb. of butter 10 eggs 1 lb. 1 lb. of sugar The juice and rind of 1 lemon 2 tbsps. of good brandy 1 lb. corn starch or half corn starch and half flour 1 tsp. of baking powder
Preparation: The butter is washed to take the salt out, then creamed; add gradually the sugar and yolks of eggs, lemon juice, grated lemon rind and brandy. Then add the flour in spoonfuls. All in all the batter must have been stirred 1 hour. Now add the baking powder and beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake slowly 1½ hours.