Page:The Pilgrim Cookbook.djvu/128

124 this over dough, then sprinkle with ¼ pound chopped almonds. Bake in a medium oven 20 to 25 minutes: test with a straw. Fill with a custard made of 1 egg, 1 cup milk, 1 tablespoon sugar and cornstarch to thicken.—Mrs. Chas. Storbcck.

To 9 eggs, beaten well and separately, add 1½ cups sugar; to ½ pound ground sweet almonds add 2 cups bread crumbs, 1 teaspoon cinnamon, 1 teaspoon baking powder. Add this to the eggs and sugar. Bake in three layers from 15 to 20 minutes, fill with a cream filling. Let one cup of milk come to a boil then add yolks of 2 eggs, beaten with ¾ cups sugar, add 3 scant teaspoons cornstarch mixed with a little milk. Cook until it thickens, stirring all the time. When cool add vanilla.—Mrs. Jacobs.

Six eggs, 1 cup sugar, 1 cup grated and sifted rye bread, ½ teaspoon cinnamon ½ cup chopped walnuts, a little grated lemon peel, ½ wine glass wine. Beat the yolks and sugar 20 minutes, then add the cinnamon, grated lemon peel, wine, the grated and sifted rye bread and last the egg whites. Bake 45 minutes.—Helen Wollerman.

Four tablespoons melted butter, 6 tablespoons sugar, 4 tablespoons milk, 1 cup flour, 4 yolks of eggs, 1 teaspoon baking powder. Bake in spring form.

Custard: Two yolks of eggs, 1 cup milk, 2 tablespoons sugar, 2 level teaspoons cornstarch, 1 teaspoon vanilla. Boil until thick and let cool, then put on cake. On top of custard put stiff beaten whites of 6 eggs, to which add 9 level tablespoons sugar, ½ teaspoon cinnamon, 1 teaspoon vanilla, ¼ pound chopped almonds. Bake 20 minutes more in slow oven.—Mrs. H. G. Tischer.

Make a dough of ¼ pound lard, ¼ pound butter, 4 tablespoons sugar, 2 teaspoons cinnamon, 2 egg yolks, ½ pound