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page 288
on top of one another, and bake each section separately in an oven until nearly
done. Then upon one of these sections spread evenly the mixture composed of the
cream, the sugar and the butter, covering it with the other section of the baked
sheets of paste. This done, place the whole in a moderately hot oven for two or
three minutes. Serve with sugar syrup, if desired.
5. ALMOND FRITTERS.
BADEM BEOREGH.
Ingredients:
Almonds ....................................1 cupful.
Eggs ...............................3, the whites of.
Sugar ......................................1 cupful.
Butter .............................2 tablespoonfuls.
The Stiff Paste:
Flour .....................................2 cupfuls.
Sugar ....................................3/4 cupful.
Butter .............................2 tablespoonfuls.
Eggs .........................................2 to 3.
Method:
Prepare the stiff paste as directed in Style No. 1, with the flour, the sugar,
the butter and the eggs; then get ready the following mixture:
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