Stir for at least half an hour the yolks of the eggs with the sugar and a tablespoonful only of the flour and meal, using a ladle. Beat the whites of the eggs until they are quite firm, mix slowly with the first mixture and when they are well incorporated pour over from a sieve the flour and the potato meal, previously dried in the sun or on the fire.
Bake in a tin where the mixture comes about one inch and a half thick, previously greasing the tin with cold butter and sprinkle with powdered sugar mixed with flour.
In these cakes with beaten whites the following method can also be followed: mix and stir first the yolks with the sugar, then put the flour then, after a good kneading, beat the whites until they are firm, pour two tablespoonfuls to soften the mixture, then the rest little by little.
Sugar, four and a half ounces, Flour, three ounces, Butter, one ounce, Egg-yolks, four, Whites of eggs, three, A pinch of bi-carbonate of soda, A taste of lemon peel.
First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more. Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.
This cake may be given different shapes, but keep it always thin and in little volume. It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.
Sweet almonds, four and a half ounces. Granulated sugar, three and a half ounces.
Skin the almonds, divide the two parts and cut each part into small pieces. Put these almonds so cut at the fire and dry them until they take a yellowish color, but do not toast. Meanwhile put the sugar on the fire in a saucepan and, when it is perfectly melted, pour the almonds hot and already slightly browned. Now lower the fire and be careful not to allow the compound to be overdone. The precise point is known when the mixture acquires a cinnamon color. Then pour little by little in a cold mold, previously greased with butter or oil. Press with a lemon against the walls of the mold, making the mixture as thin as possible. Remove from the mold when perfectly cooled and, if it is difficult to do so, dip the mold in boiling water.