½ lb. of butter ½ lb. of sugar 3 eggs ½ lb. of blanched, ground almonds 2½ tbsps. of baking powder ½ lb. of flour For the Frosting. ¼ cup of rum Powdered sugar Preparation: Cream the butter, sugar and yolks of eggs, then add the ground almonds, the flour, the baking powder and lastly the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake to a nice color. The rum is mixed with enough powdered sugar to make a creamy frosting and when the tart has cooled off, spread it with this frosting. No. 76—HEAVEN’S TART. 1 cup of fresh butter 1 cup of powdered sugar 1 egg 1 tsp. of vanilla 2 scant cups of flour 2 heaping tsps. of baking powder 3 yolks of eggs For the Filling. No. 1. 3 whites of eggs 4 tbsps. of powdered sugar 6 bitter, ground almonds ½ tsp. of cinnamon ¼ lb. blanched, ground almonds No. 2. 1 glass raspberry jelly No. 3. 1 cup of cream 2 yolks of eggs Juice of 1 lemon 1 tbsp. of flour 2 tbsps. of sugar 1 tsp. vanilla Preparation: Cream the butter, add the sugar, egg, yolks of eggs, flour and baking powder, mix well and bake in three layers. Beat the 3 whites of eggs to a stiff froth, add 4 tablespoonfuls of powdered sugar, ¼ lb. sweet and 6 bitter, ground almonds and vanilla, and spread on the baked layers. Put them back into the oven to bake light yellow. On two of the layers put jelly. The cup of cream, 2 yolks of eggs, lemon juice, flour, 2 tablespoonfuls of sugar and 1 teaspoonful of vanilla are mixed well and boiled to a cream, stirring constantly. Let it get cold, spread it over the two layers covered with jelly and place one on the other. Place the layers covered with the beaten whites of eggs on top. No. 77—HEAVEN’S FOOD. 2 eggs 1 cup of sugar 2 heaping tbsps. of flour 1 tsp. of baking powder ½ cup of ground walnuts ½ cup of chopped dates For the Filling. 3 oranges 1 pt. of whipped cream 2 bananas Preparation: The eggs are well-beaten and stirred with sugar for 10 minutes; add flour and baking powder, ground walnuts and chopped dates and bake the cake to a nice color. When it is done, break it in desirable pieces, place them close together again, put the sliced oranges and bananas on and cover the whole with whipped cream mixed with sugar and vanilla. Serve at once. No. 78—MERINGUE TART. 6 whites of eggs 2 cups of sugar 1 tsp. of vanilla ¼ tsp. of cream of tartar 1 tbsp. of vinegar Preparation: The whites of eggs must be beaten very stiff, the cream of tartar, sugar and vanilla added and beaten or stirred 1 hour. Rinse a round cake pan with water, put the mixture in and bake in a slow oven 1 hour. When cold, fill it with whipped cream. No. 79—SPONGE CAKE. 4 eggs 1 cup of sugar 3 tbsps. of water 1 cup of sifted flour 1 pinch of salt 1 tsp. of vanilla or lemon 1 tsp. of baking powder