Preparation: Stir the butter, sugar and yolks of eggs to a cream. Add the chocolate dissolved in water, unblanched, ground almonds, flour and baking powder and the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake in a slow oven. Mix the whipped cream with sugar and vanilla and fill or cover the tart with it before serving. No. 92—ENGLISH BRIDE’S CAKE (FRUIT CAKE). 1 lb. of butter 1 lb. brown sugar 10 eggs 1 lb. of flour 1 pt. of brandy 1 tbsp. ground cinnamon 2 lbs. finely cut citron ½ tbsp. of ground cloves 4 ground nutmegs 1 tsp. of baking soda 1 cup of molasses 10 lbs. of raisins 4 lbs. of currants 1 tbsp. of ground bark of nutmeg Preparation: The butter is stirred to a cream with sugar and yolks of eggs. Then work in ½ lb. of flour, the brandy mixed with the spices and the molasses in which the soda is dissolved, the beaten whites of eggs, then raisins, currants, citron and the other ½ lb. of flour. The cake is baked 3 to 4 hours. Remarks: This cake may be kept 20 years and longer and will still be palatable. Wine is served with it. No. 93—GOOD TART DOUGH. ¼ lb. of butter 2 yolks of eggs ¼ lb. of blanched, ground almonds ¼ lb. of sugar 1 tbsp. of brandy 2 cups of flour ½ cup of cracker crumbs Preparation: Cream the butter with sugar, egg yolks and brandy, and add the flour. Roll out the dough and line a round, loose bottom pan with it. Strew with ½ cup of cracker crumbs and ¼ lb. blanched, ground almonds. Spread the fruit on the almonds. This dough is very good for any kind of Fruit Tart. No. 94—CHOCOLATE TART No. 2. 6 eggs 1 cup sugar ⅛ lb. chopped bitter chocolate 20 chopped almonds ½ cup of flour 1 heaping tsp. of baking powder For Filling. 1 pt. of whipped cream Preparation: Beat the whites of eggs to a stiff froth, add the chopped bitter chocolate and almonds, then yolks of eggs and sugar, and lastly the flour and baking powder. Bake in two layers. A little before serving, spread whipped cream between the layers. No. 95—FILLED SAND TART. Sand tart batter as in No. 82. For Filling. 1 glass of fine fruit marmalade For Frosting. Rum frosting according to Chapter 20, No. 22 Preparation: The sand tart batter should be baked in 3 layers; when cold, spread the fruit marmalade between the layers. Then cover with rum frosting. No. 96—TREE TART. 7 eggs 1 cup sugar 1 cup finest flour Chocolate or sour filling Preparation: Beat the yolks with a rotary egg beater, add ½ cup sugar and beat well again, then set aside. Beat whites to stiff froth, add other ½ cup sugar. Mix both and add 1 cup flour measured before sifting. Butter pans, dredge them with flour and put the batter in. Bake in 8 layers in a slow oven. Spread chocolate or sour cream filling as in No. 76, between the layers. You may also cover with a frosting if you wish. No. 97—FENCE TART. First Layer.