e rolling pin
until it becomes one quarter of an inch thick, sprinkle with flour, and
cut in different sizes and shapes with thin stamps.

Grease a baking tin with lard, sprinkle, with flour, glaze with the egg,
bake and dust with powdered sugar.

191

BISCUIT

(Biscotto)

Six eggs,
Granulated sugar, nine ounces,
Flour, four ounces,
Potato meal, two ounces,
Taste of lemon peel.

Stir for at least half an hour the yolks of the eggs with the sugar and
a tablespoonful only of the flour and meal, using a ladle. Beat the
whites of the eggs until they are quite firm, mix slowly with the first
mixture and when they are well incorporated pour over from a sieve the
flour and the potato meal, previously dried in the sun or on the fire.

Bake in a tin where the mixture comes about one inch and a half thick,
previously greasing the tin with cold butter and sprinkle with powdered
sugar mixed with flour.

In these cakes with beaten whites the following method can also be
followed: mix and stir first the yolks with the sugar, then put the
flour then, after a good kneading, beat the whites until they are firm,
pour two tablespoonfuls to soften the mixture, then the rest little by
little.

192

CAKE MADELEINE

(Pasta Maddalena)

Sugar, four and a half ounces,
Flour, three ounces,
Butter, one ounce,
Egg-yolks, four,
Whites of eggs, three,
A pinch of bi-carbonate of soda,
A taste of lemon peel.

First mix and stir the yolks with the sugar and when they have become
whitish, add the flour and stir for fifteen minutes more. Mix with the
butter, melting or softening it fine if it is hard and finally add the
whites when they are well beaten. The flour must be previously dried in
the sun or on the fire.

This cake may be given different shapes, but keep it always thin and in
little volume. It can be put in little molds greased with butter and
sprinkled with flour, or else in a baking tin, keeping it not more than
half an inch thick, and cutting it after baking in the shape of diamonds
and dusting with powdered sugar.

193

ALMOND CRISP-TART

(Croccante)

Sweet almonds, four and a half ounces.
Granulated sugar, three and a half ounces.

Skin the almonds, divide the two parts and cut each part into small
pieces. Put these almonds so cut at the fire and dry them until they
take a yellowish color, but do not toast. Meanwhile put the sugar on the
fire in a saucepan and, when it is