ease and sprinkle the tin box with flour. Bake in
the oven and cut the biscuits the day after. If desired these can also
be roasted on both sides.

185

BISCUITS SULTAN

(Biscotto alla sultana)

Granulated sugar, six ounces.
Flour, four ounces.
Potato meal, two ounces.
Currants, three ounces.
Candied fruits, one ounce.
Five eggs.
A taste of lemon peel.
Two tablespoonfuls of brandy.

Put first on the fire the currants and the candied fruits cut in very
little cubes with as much brandy or cognac as is necessary to cover
them: when it boils, light the brandy and let it burn out of the fire
until the liquor is all consumed: then remove the currants and candy and
let them dry in a folded napkin. Then stir for half an hour the sugar
with the egg-yolks and the taste of lemon peel. Beat well the white of
the eggs and pour them on the sugar and yolks. Add the flour and potato
meal letting them fall from a sieve and stir slowly until everything is
well mixed together. Add the currants and the pieces of candied fruits
and pour the mixing in a smooth mold or in a high and round cake-dish.
Grease the mold or the dish with butter and sprinkle with powdered sugar
or flour. Put at once in the oven to avoid that the currants and the
candied fruits fall in the oven.

186

MARGHERITA CAKE

(Pasta Margherita)

Potato meal, three ounces.
Sugar, six ounces.
Four eggs.
Lemon juice.

Beat well the egg-yolks with the sugar, add the potato meal and the
lemon juice and stir everything for half an hour. Finally beat well the
whites, and mix the rest, stirring continually but slowly. Pour the
mixture in a smooth and round mold, greased with butter and sprinkled
with powdered sugar. Put at once in the oven.

Remove from the mold when cold and dust with powdered sugar and vanilla.

187

MANTUA TART

(Torta Mantovana)

Flour, six ounces.
Sugar, six ounces.
Butter, five ounces.
Sweet almonds and pine-seeds, two ounces.
One whole egg.
Four egg-yolks.
A taste of lemon peel.

First work well with a ladle the eggs with the sugar, then pour the
flour little by little, still stirring, and finally the butter,
previously melted in a double steamer (bain-marie). Put the mixture in a
pie-dish greased with butter and sprinkled with flour or bread crumbs
ground. On top put the almonds and the pine-seeds. Cut the latter in
half and cut the almonds, previously skinned in warm water, each i