European and American cuisine

Hazelnut Torte h L'Emmita. — Two ounces blanched hazelnuts, 2 ounces almonds, 6 ounces sugar, the yolks and the whites separate of 8 eggs, 2 ounces fine bread crumbs, 1 ounce sifted flour. Pound the nuts with the whites of eggs to a paste in a mortar, add the yolks and sugar, and stir Ys hour ; add the bread crumbs and beaten whites, and lastly the sifted flour. Bake in 2 paper-lined jelly tins to a delicate brown. Prepare filling as follows : Stir 3 ounces butter to a light white cream, add the yolks of 2 eggs, one at a time, while constantly stirring ; next 2Y8 tablespoonfuls powdered sugar, 1 teaspoonful vanilla extract, lYs ounce fine-cut citron, 3 ounces fine-cut hazelnuts, 2 ounces fine-cut pistachio, and 3 to 4 tablespoonfuls Madeira or sherry wine. Mix all well together and put between the 2 cake layers. Ornament the top with white icing, like lattice work. Schaumtorte k L'Annita. — Make 2 layers of cake as in foregoing recipe, and put whipped cream sweetened with sugar and mixed with fine-cut hazelnuts between the 2 layers. Cover the cake with a thick layer of the same cream, and set blanched hazelnuts around the edge of cake. A little dissolved gelatine may be added to the cream. Brodtorte. — One half pound blanched almonds chopped fine, 14 eggs, 1 pound powdered sugar, Y4 pound rye bread crumbs, y^ pound macaroons rolled fine, 2 tablespoonfuls grated chocolate, 2 teaspoonfuls cinnamon, 1 nutmeg grated, the grated rind of 2 lemons, Y4 pound fine-cut citron, Y^ cup of brandy or rum. Cut rye bread into slices and dry in the oven, then roll fine with a rolling pin ; after rolling, weigh the crumbs, take Y4 pound and wet with the brandy. Put the sugar into a large wooden bowl, make a hollow in center, put in 1 yolk at a time and stir with a wooden spoon ; add gradually all the yolks, continue stirring for Yd hour ; then add by degrees while stirring constantly all the above ingredients, and last the whites beaten to a stiff froth. Line with buttered paper a large round cake pan about 3 inches deep and 12 inches in diameter, pour in the cake mixture and bake in slow oven. When done put a chocolate icing over the top and sides of cake and place it for 5 minutes in the oven. (For chocolate glaze, see my book Desserts and Salads, recipe 937.) Mandeltorte. — Scald Yb pound sweet and lYs ounce bitter almonds in boiling water, remove the brown skin, spread the nuts out on a paper, and when dry grind them fine. Stir the yolks of 10 eggs with IY4 cup powdered sugar for Ys hour, add the grated rind of 1 lemon, 4 tablespoonfuls fine white bread crumbs, the grated almonds, and lastly the whites of 8 eggs beaten to a stiff froth. Bake in a buttered and paper-lined form for 1 hour. Remove from the oven, let stand a few minutes, then turn out of form, and when cold ice with following icing : Place 2 cups of sifted powdered sugar in a small saucepan, add 3 tablespoonfuls water, 1 tablespoonful lemon juice, stir it over the fire until lukewarm, then pour it over the cake ; decorate the top with blanched almonds or with pink candied almonds. Sandtorte. — Melt Ys pound of butter, remove the scum, ponr the butter into a cup leaving the sediment :n saucepan ; set the