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Show THE TASTY TORTE f By NELLIE MAXWELL ' FOR the cake par excellence, the torte is one of the daintiest Our German cooks excel in this kind of cake combination. Tbey are rich with nuts, chopped or rolled fine, plenty of eggs and crumbs, with spices. The baking Is another Important point slow, careful baking is necessary for a light and tender torte. Schaum Torte. Beat three egg whites nnttl stiff but not dry, add one cupful of angar very lightly and gradually, not to lose the lightness, light-ness, a pinch of salt one-half tablespoonful of vinegar and one-half one-half teaspoonful of vanilla. Bake in two deep layer tins for one hour. Put together with whipped cream, or add nuts and ' chopped pineapple pine-apple with the cream. Walnut Torte. Beat the yolks of six eggs with one cupful of sugar, add one-fourth pound of walnuts and six lady fingers grated, grat-ed, two tablespoonfuls of flour and one teaspoonful of baking powder. Add the Juice and rind of a lemon and when all the ingredients are well mixed, add the stiffly beaten egg whites to which a pinch of salt has been added. Bake In layers in a moderate oven and use the following: fol-lowing: Pilling. To one beaten eg yolk add two tablespoonfuls of sugar and three-fourths of a cupful of milk. Cook, stirring constantly until un-til the mixture coats the spoon, add one and one-half cnpfuls of grated walnut meats with a flavoring of almond and vanilla. Use between the layers and ice the top of the torte. (. 1M1. Western Newapaper Union.) |