thread. Add to this syrup a wine glass of rum, and the
crumbs, and spread over the layers, piling one on top of the other.
Another way to fill this cake is to take some crab-apple jelly or apple
marmalade and thin it with a little brandy.

WALNUT TORTE, No. 1

Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat
light the yolks of twelve eggs and three-fourths pound of sugar. Add
the grated nuts and one-fourth pound of sifted flour, fold in the whites
beaten to a stiff froth. Bake in layers and fill with sweetened whipped
cream.

WALNUT TORTE, No. 2

Separate the yolks and whites of six eggs, being very careful not to get
a particle of the yolks into the whites. Sift one-half pound of
granulated sugar into the yolks and beat until thick as batter. Add a
pinch of salt to the whites and beat very stiff. Have ready one-fourth
pound of grated walnuts, reserve whole pieces for decorating the top of
cake. Add the pounded nuts to the beaten yolks, and two tablespoons of
grated lady fingers or stale sponge cake. Last add the stiffly-beaten
whites of the eggs. Bake in layers and fill with almond or plain icing.

CHESTNUT TORTE

Boil one pound of chestnuts in the shells, peel them while warm, put
nuts through potato ricer or colander. Beat well the yolks of six eggs
with six tablespoons of sugar, add all the chestnut puree but two or
three tablespoons reserved for top of torte, then add three teaspoons of
baking-powder and the well-beaten whites of the six eggs; bake in
moderate oven fifteen to twenty minutes. Whip one-half pint of cream,
add to this the chestnut puree which was reserved, and a little sugar;
garnish torte with this mixture. Enough for twelve persons.

NUT HONEY CAKE

Mix two cups of brown sugar, two cups of honey, six egg yolks and beat
them thoroughly. Sift together three cups of flour, one-quarter teaspoon
of salt, three teaspoons of ground cinnamon, one-half teaspoon each of
ground cloves, ground nutmeg and allspice, and one and one-half
teaspoons of soda; add one cup of chopped raisins, one-half ounce of
citron cut in small pieces, one-half ounce of candied orange peel cut in
small pieces, one-half pound of almonds coarsely chopped. Beat the
whites of three eggs very stiff and add them last. Pour the dough to the
depth of about half an inch into well-buttered tins and bake in a slow
oven for one-half hour.

*ICINGS AND FILLINGS FOR CAKES*

BOILED ICING

One