Preparation: Flour, water, egg, rum and baking powder are mixed into a dough, the butter cut into bits and spread on, the dough folded over, rolled out and this repeated several times. Cut out 3 round layers and bake them each in a round baking pan to a golden color. Meanwhile mix the cream, flour, butter, sugar, yolks of eggs, grated lemon rind and cook in double boiler to a thick cream, add the ½ cup of ground almonds, spread this cream between the layers and cover with the frosting. To make this, beat the whites of 4 eggs to a stiff froth, add 12 tablespoonfuls of sugar. After the frosting is on, put the tart into the oven again and bake to a golden yellow. No. 67—CHERRY TART. ½ lb. of fresh butter ½ lb. of flour ¼ pt. of water White of 1 egg 1 tbsp. of rum ¼ tsp. baking powder For the Filling. 2 qts. of stoned cherries 1 cup of sugar For the Frosting. ¼ lb. blanched, ground almonds 5 eggs Sugar to taste 3 tbsps. of lemon juice Preparation: Flour, water, egg, rum and baking powder are stirred to a dough and rolled out. The butter is cut into bits and spread on and the dough folded over and rolled out again; repeat this process 3 to 4 times and lastly put the dough into a round baking pan shaping it with a high rim. Now fill in the cherries and partly bake the cake. In the meantime prepare the frosting by mixing well 5 yolks of eggs, ground almonds, sugar, lemon juice and beaten whites of eggs. Bake the tart again to a nice color. Remarks: This tart dough can also be made like Good Tart dough, in No. 93. No. 68—STRAWBERRY OR RASPBERRY PUFF TART. ½ lb. of washed butter ½ lb. of flour ¼ pt. of water White of 1 egg 1 tbsp. of rum ¼ tsp. baking powder For the Filling. 2 qts. of strawberries 1 cup of sugar 1 qt. whipped cream Preparation: Butter, flour, water, egg, rum and baking powder are stirred into a dough, rolled out and butter cut into bits and spread on, then folded up and rolled out again. Repeat this 3 to 4 times, cut out 3 layers which are baked to a nice color. The strawberries or raspberries are picked over, washed, mixed with sugar and whipped cream and spread between the layers. Cover with whipped cream. No. 69—EMPEROR TART. ½ lb. blanched, roasted hazelnuts 10 eggs ½ lb. sugar 1 tsp. vanilla 2½ ozs. fine flour For the Filling. 1 glass apricot marmalade Preparation: The nuts are ground and stirred for ½ hour with yolks of eggs and sugar, then vanilla and flour are added and lastly the beaten whites of eggs. Bake in two layers, cool them, spread apricot marmalade between them and cover the cake with pineapple frosting. No. 70—MOUTH POCKETS. ½ lb. of washed butter ½ lb. of flour ¼ pt. of water ¼ tsp. of baking powder White of 1 egg 1 tbsp. of rum Fruit marmalade