Page:The Pilgrim Cookbook.djvu/127

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Nine eggs, ¾ pound sugar, 1 teaspoon vanilla, ½ cup flour, 1 small teaspoon baking powder, ¾ poung grated almonds. Beat the yolks of eggs with the sugar until light and creamy, add vanilla, flour, baking powder sifted with flour. Then beat the whites of the eggs until stiff and add grated almonds. Bake from 40 to 50 minutes in a moderate oven.—Mrs M. C. Kretchmer.

Stew 6 large apples, as for apple sauce, using very little water, the sauce should be thick, brown 6 cups of crumbs from toast or zwieback nicely in butter or lard. Press a layer of crumbs in a cake tin, add a layer of apple sauce, then another layer of crumbs; continue until crumbs and sauce are used. Allow cake to stand several hours, then cut and serve with whipped cream.—Mrs. Eichelkraut.

One cup butter, 3 tablespoons sugar, 2 yolks of eggs, 2 cups flour, 1 teaspoon baking powder. Cream butter, sugar, flour and baking powder, then add the yolks of two eggs. Line Spring Form Pan with the above mixture. Take a large can of shredded pineapple, boil and thicken juice with cornstarch and add a little sugar. Put in pan and bake 20 minutes.

Beat whites of five eggs to a stiff froth, and add ½ pound powdered sugar and ¼ pound of chopped almonds; mix and spread on top. Then bake 20 twenty more minutes—Mrs. Ferch.

One-half cup butter, ½ cup sugar, 1 cup flour, 4 egg yolks, 3 to 5 tablespoons milk, 1 teaspoon baking powder. Spread in two deep layer tins. Beat whites of 4 eggs, add 1 cup powdered or granulated sugar, a little baking powder, and spread