1 lb. boiled, peeled, grated potatoes 14 eggs 1 lb. of sugar Juice and rind of 2 lemons ½ lb. blanched, ground almonds Preparation: The yolks of eggs and sugar are beaten to a cream; then grated lemon rind and juice, the ground almonds, potatoes and beaten whites of eggs mixed in. Butter a round, loose bottom pan and strew with bread crumbs, put the batter in and bake slowly for 1 to l½ hours. Remarks: Tarts, so-called in Europe, differ very much from the dainties similarly designated in this country. The former are more like our American pies, but without an upper crust. Sometimes they have narrow strips of crust laid in the form of lattice work across the top. No. 39—RICE CAKE OR TART. 1 lb. of rice 2½ qts. of milk 12 eggs ½ lb. of butter ½ lb. of sugar 1 lb. of raisins 1 tsp. of cinnamon Preparation: The rice is washed and partly cooked in milk, but do not stir it, for the kernels must stay whole. Cool the rice. Cream the butter and sugar, add raisins and cinnamon, then the rice and lastly the beaten whites of eggs. Butter a round, loose bottom cake pan, strew with bread crumbs, put the batter in and bake slowly. No. 40—STRAWBERRY SHORT CAKE. ½ cup of butter ½ cup of sugar ½ cup of milk 3 eggs 2 cups of flour 2 heaping tsps. of baking powder For the Filling. 2–3 qts. of strawberries 1 pt. of whipped cream Sugar to taste 1 tsp. of vanilla Preparation: Cream the butter with sugar, yolks of eggs and milk, gradually work in the flour and baking powder and lastly the beaten whites of eggs. The dough is baked in 2 layers, each being 1½ inches thick. When they are cool, spread between the layers and on top crushed strawberries mixed with sugar and on this the whipped cream mixed with sugar and vanilla. Remarks: After the whipped cream is on the strawberry short cake, it must be served at once. No. 41—DEVIL’S FOOD. For the First Half. ½ cup of butter ½ cup of milk 1 cup of brown sugar 2 cups of flour 1 egg 2 yolks of eggs 1 tsp. of soda For the Second Half. 1 cup of brown sugar ½ cup of milk 1 cup of grated bitter chocolate For the Filling. The cream prepared according to No. 29 Preparation: The first half is prepared by creaming the butter, mixing with sugar, egg and yolks of eggs. Dissolve the soda in milk and stir it into the mixture, then measure and sift the flour and add it gradually. The second half is prepared by putting the brown sugar, the bitter chocolate and milk into a double boiler, to stew to a smooth cream which is set to cool. Now the first and second half are put together, mixed and baked in three layers. When these are cooled, make the cream according to No. 29, see Layer Cake with Chocolate, and spread between the layers. Cover the cake with a chocolate frosting. No. 42—ANGEL’S FOOD. 9 whites of eggs 1 tsp. of cream of tartar 1 cup of sugar 1 cup of the finest flour 1 tsp. of vanilla