Date and Walnut Torte

6 eggs

1/2 pound powdered sugar

1 cup walnuts (chopped)

1/2 pound dates (cut fine)

2 tablespoons flour

1 teaspoon baking powder

Beat eggs very light and add sugar, nuts and dates. Lastly add the flour mixed with baking powder. Bake in a slow oven, one hour. Serve with whipped cream.

Fudge Cake

1  cup butter

2 cups of granulated sugar

4 eggs

3 squares of Baker's chocolate

1 teaspoon vanilla

1 cup of pecan nuts (cut fine)

2 cups of flour

Mix in order given and bake in sheet pan on wax paper. Cut in squares while hot, pieces to be about two inches square and one and one-half inches thick.

Dorbas Torte

5 eggs

4 tablespoons powdered sugar

5 tablespoons flour Pinch of salt

Beat the yolks with the sugar for half an hour, using a wood spoon. Beat the whites stiff and add. Then the flour and salt sifted together. Mix all thoroughly. Grease the outside bottom of a cake tin and bake the dough in very thin layers, as many layers as possible, for ten minutes or less in a moderate oven. The length of time for baking depends on the thickness of the layer. Cream one and one-half pounds unsalted butter with one and one-half cups confectioners sugar. Add the beaten yolks of two eggs and one quarter pound grated sweet chocolate. Stir into a smooth paste. Spread between the thin layers until it is all used. Cover with a glaze made by cooking one cup brown sugar with one-quarter cup boiling water until it forms a brittle string when tested in cold water. Spread over the top and sides with a knife dipped in cold water. Keep the torte cold until ready to serve.

Spice Cake

1/2 cup butter

1  cup sugar

2 eggs

2 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

1 teaspoon chopped candied citron

1 teaspoon grated lemon rind

1/2 cup raisins

1/2 cup currants

3/4 cup milk

1/2 teaspoon soda

Cream the sugar with the butter. Add the beaten eggs. Sift a little flour over the fruit and sift the rest with the spices and salt. Add the spices and salt and flour to the egg-sugar mixture and stir well together. Dissolve the soda in a little milk. Add to the mixture and then add the floured fruit alternating with the milk. Stir all until smooth and bake in a deep cake pan for one hour in a moderate oven.

Sponge Cake

4 eggs

1 cup sugar

1 1/2 cups flour

1 teaspoon baking powder

3/4 cup water

1 teaspoon vanilla

Sift the sugar. Then sift the baking powder with one-half cup flour. Sift the sugar and add gradually to the well beaten yolks, beating constantly. Add the flavoring, the water and one cup of the flour. Sift the baking powder with one-half cup flour and add to the batter. Fold in the stiffly beaten whites. Pour into a special sponge cake pan, ungreased, and bake for thirty to forty-five minutes in a moderate oven. When baked, invert the pan and cool. Remove from the pan and serve top side down, sprinkled with powdered sugar.