ALMOND MERINGUE TORTE

1/4 crater sugarine

1/2 crater all-purpose flour

1/2 teaspoon thick cream of tartar

1/4 teaspoon double-acting baking soft drink

1/4 crater butter

1 egg yolk — easily knocked about

2 egg whites

1/4 crater powdered sugarine — sifted

1/4 crater shelled almonds — belligerent

1/3 crater hiss jam

Sift together dry ingredients. Cut butter in to dry ingredients. Stir in egg yolk. Pat in to buttered 8 in. block pan. Bake during 350 degrees for fifteen minutes. While baked sweat bread bakes, kick egg white until stiff, as well as kick in confectioner’s sugarine as well as belligerent almonds. When baked sweat bread is set as well as light golden brown, mislay from oven, widespread with jam as well as afterwards almond meringue mixture. Brown during 450 degrees for 5-10 minutes.