The Italian Cook Book

page 130

  Sweet almonds with some bitter ones, two ounces,

  Six whole eggs and three egg yolks,

  Taste of lemon peel.

After skinning the almonds in warm water and drying them well, grind or better
pound them well together with a tablespoonful of sugar and mix well with the
flour. Put the rest of the sugar in a deep dish with the egg yolks and the
grated lemon peel (just a taste) and stir with a ladle for a quarter of an hour.
In another dish beat the six whites of egg and when they have become quite thick
mix them with other ingredients stirring slowly everything together.

To bake place the mixture in a baking-tin greased evenly with butter and
sprinkled with powdered sugar and flour.

      190
      CORN MEAL CAKES
      (Pasta di farina gialla)

  Corn meal, seven and a half ounces,

  Wheat flour, five and a half ounces,

  Granulated sugar, five and a half ounces,

  Butter, three and a half ounces,

  Lard, two ounces,

  A pinch of anise seed,

  One egg.

Mix together the corn meal, the flour and the anis seed and knead with the
butter, the lard and

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