Preparation: Cream the yolks of eggs and sugar, add the flour, water, salt and vanilla, then add baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake slowly. No. 80—WALNUT TART. 7 eggs 2 cups of powdered sugar Juice of 1 lemon ½ cup of dates 2½ tsps. of baking powder ½ cup of sifted cracker crumbs ¾ lb. of blanched walnuts Preparation: Rub yolks of eggs to a cream with sugar, add the ground walnuts, chopped dates, lemon juice, cracker crumbs, baking powder and beaten whites of eggs. Butter a round, loose bottom cake pan, put the batter in, bake it to a nice color, and cover with a chocolate frosting. No. 81—BISCUIT TART. 12 eggs 1 lb. of sugar 1¼ tsps. baking powder 1 tsp. of vanilla or lemon rind 11 ozs. of flour Preparation: Cream the yolks of eggs and sugar, add vanilla or grated ½ lemon rind, flour, baking powder and the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake in a slow oven. A glass of fine wine poured over the baked tart makes it very nice. No. 82—SAND TART. 1 lb. of butter 10 eggs 1 lb. 1 lb. of sugar The juice and rind of 1 lemon 2 tbsps. of good brandy 1 lb. corn starch or half corn starch and half flour 1 tsp. of baking powder Preparation: The butter is washed to take the salt out, then creamed; add gradually the sugar and yolks of eggs, lemon juice, grated lemon rind and brandy. Then add the flour in spoonfuls. All in all the batter must have been stirred 1 hour. Now add the baking powder and beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake slowly 1½ hours. No. 83—FILLED BISCUIT ROLLS. 4 eggs ¼ lb. of sugar 1 tsp. grated lemon rind ¼ lb. of flour 1 tbsp. of butter 1 cup of fruit marmalade Preparation: The yolks of eggs and sugar are stirred ½ hour, then the grated lemon rind, flour and beaten whites of eggs mixed in. A pan is buttered with the 1 tablespoonful of butter, the batter spread in ¼ inch thick and baked in a medium hot oven to a light brown color. When still warm, spread with the marmalade, roll it up and cut slices of it which may be baked or dried a little in the oven. If you wish, cover them with frosting. No. 84—DATE CAKE WITH WHIPPED CREAM. 6 eggs ½ lb. of sugar ½ lb. of chopped walnuts 1 lb. chopped dates ½ cup of wheat bread crumbs 2 tsps. of baking powder For the Filling. 1 pt. of whipped cream Preparation: The yolks of eggs are creamed with sugar, then add the chopped or ground walnuts and dates, bread crumbs, baking powder and beaten whites of eggs. Bake in 2 layers. Mix the whipped cream with sugar and ½ teaspoonful of vanilla, spread on the layers and arrange these one on the other. Serve at once. No. 85—FARINA TART. 7 eggs ¾ cup of sugar ½ cup blanched, ground, sweet almonds 15 bitter, blanched, ground almonds 1 grated lemon peel ¼ lb. of farina, good measure