Jode Cakes A Norwegian Recipe


Three egg yolks, a pint and a half of cream, three-quarters of a pound

of butter, an even teaspoonful of soda, one pound and a half of sugar

and flour enough to roll. Roll very thin and cut in small cakes; put

half a blanched almond in the middle of each. Bake in a slow oven.





FROSTING.



Three-quarters of a cup of powdered sugar to the white of one egg,

flavoring to taste. Beat the white of egg to a stiff froth and turn all

the sugar into it; see that the sugar is free from lumps, beat hard and

flavor according to the cake.



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