7 eggs (separated)
1/2 lb. ground unblanched
1 C. sugar
almonds
1 T. almond flavoring

Beat egg yolks well, add sugar, beat till thick. Beat whites till stiff. Add whites and nuts alternately to yolks. Use ungreased spring form and bake at 325 degrees one hour. Invert pan on a grill and let stand till cool.

10 eggs
1 C. sugar
1/2 C. matza cake meal
1/2 C. potato starch sift together 3 times
1/2 C. orange juice + 1 T. grated rind
1/2 lemon - Juice + 1 t. grated rind
1/4 C. oil
dash of salt

Have eggs room temperature. Separate eggs and beat whites until stiff but not dry. Remove beater from whites and beat yolks. While yolks are beating, fold sifted sugar into white. Then fold sifted dry ingredients into whites. Add juices and oil to yolks and beat very light. Fold the yolks into the whites. Bake in angel food cake pan for one hour in an oven that has been preheated to 300 degrees. Hang upside down to cool.

Special Chocolate Variation
Add 2/3 C. melted and cooled chocolate bits and 2 jiggers of brandy to yolk mixture.

Sister-in-law Bess Neveloff

Beat 7 egg whites stiff but not dry and gradually beat in half of the sugar. Beat the other two whites with the egg yolks and lemon until very light and thick. Beat remainder of sugar into the yolk mixture. Fold yolk mixture into egg whites until well blended. Gradually fold the sifted flour into eggs. Bake in a large ungreased tube pan at 350° about 50 minutes to 1 hour. Turn cake upside down (cake in air) to cool.

7 egg yolks
l/2 C. potato flour
9 egg whites
1/2 C. Matza cake flour
1 1/2 C. sugar
Juice and grated rind of
1/2 C. water
1/2 lemon

Boil sugar and water until syruppy. Beat egg whites until very stiff and pour syrup gradually on whites beating until slightly cool. Beat yolks with lemon juice, add rind and fold into egg white mixture. Gently fold in the flour, both kinds -- which have been sifted together once. Pour into dampened 10 inch tube pan, bake 45-50 minutes at 375°. Turn heat down to 350° ten minutes before end. Remove from oven, invert pan and cool.

1/2 c fat
1 3/4 c sugar
2 eggs
1 t vanilla
1 t lemon extract
1/4 salt
2 T sour milk
1 c mashed bananas
1/2 c nut meats
2 c flour
1 t soda
2 t baking powder

Cream the fat and sugar. Add the eggs and extracts and beat for
two minutes. Add the rest of the ingredients and pour into a loaf
pan, which has been lined with waxed paper. Babe in a slow oven
for 40 minutes. Cool and serve cut in slices and topped with whipped
cream.

One cup cocoa, 1/2 cup brown sugar, 1 egg, 3/4 cup water. Stir these
together and cook till thick. Turn into the mixing bowl, and add 3/4 cup butter, 2 cups brown sugar, 2 eggs; cream these well, add 1 cup milk,
3 cups flour, 1 teaspoon soda dissolved in boiling water. May be baked in layers or loaf.

One-half cup of butter, 1 cup of sugar, 1/2 cup of milk, the whites of
4 eggs, 3 cupfuls of flour, 2 teaspoonfuls of baking powder. Beat the butter and sugar to a cream. Add the milk, flour, and well beaten whites of eggs, baking powder and 1 teaspoonful of flavoring. Bake in small charlotte russe moulds. When cold cut out the center and fill with fruit or nuts. Ice on the top and sides with fondant icing.