6 whites of eggs 1¼ cups of sugar ½ lb. blanched, ground almonds Preparation: The preparation of the dough is the same as given under No. 60. The dough is rolled out, put into a buttered, round, loose bottom pan with a high rim, partly baked and spread thick with apple sauce. The 6 whites of eggs are beaten to a stiff froth, sugar and ground almonds mixed in and this frosting spread on the sauce. Now the tart is baked again to a nice light brown color. Remarks: This tart dough can be made like Good Tart dough, in No. 93, a very good recipe. No. 63—ORANGE TART. 8 yolks of eggs ¼ lb. of sugar almonds Juice of 2 large oranges ¾ lb. unblanched, ground 2 tsps. of baking powder Preparation: Yolks of eggs and sugar are stirred ½ hour, almonds and orange juice mixed in, then the baking powder and beaten whites of eggs. This dough is put into a buttered, round, loose bottom pan, strewn with bread crumbs and baked ¾ hour in medium hot oven. No. 64—RICE TART WITH ORANGES. ¼ lb. of washed butter ½ lb. of flour 2 eggs ¼ lb. of sugar ¼ tsp. of baking powder For the Filling. ½ lb. of rice 1 lb. of sugar ½ pt. of white wine Juice of 1 lemon Juice and rind of 1 orange 4 eggs Preparation: The preparation of the dough is the same as No. 61. The dough is rolled out and put into the pan, making a high rim, and baked. The rice is cooked done but not mushy in 3 qts. of water. Then pour off the water, add white wine, lemon juice, orange juice, grated rind of ½ orange and sugar mixed with the rice to simmer ¼ hour. The yolks of eggs and the beaten whites are added and this mixture spread thick on the tart which is baked 20 minutes more in a medium hot oven. Instead of baking this dough, the batter may be prepared for the tart according to No. 93. No. 65—BREAD TART. 12 eggs 1 lb. powdered sugar 1 pt. grated rye bread 1 tbsp. of cinnamon 1½ cups of blanched, ground almonds 1 tbsp. of citron ¼ tsp. of cardamom 1½ tsps. of baking powder Preparation: Yolks of eggs and sugar are stirred 20 minutes, then bread, cinnamon, almonds, citron, cardamom, baking powder and beaten whites of eggs mixed in. A round, loose bottom pan is buttered, the batter filled in and the tart baked in a slow oven. You can cover the tart with a chocolate frosting. No. 66—PUFF PASTE TART WITH CREAM. ½ lb. of washed butter ½ lb. of flour ¼ pt. of water White of 1 egg 1 tbsp. of rum ¼ tsp. of baking powder For the Cream. 1 pt. of cream 1½ tbsps. of flour 6 yolks of eggs 2 tbsps. of butter Rind of ½ lemon ¼ lb. of sugar ½ cup of blanched, ground almonds