Vienna Nut Torte

Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs
with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful
of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all
together with the nuts; put in a well-buttered pudding-dish and bake.
Serve with wine sauce.

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Vienna Noodle Pudding

Boil some fine noodles in salted water for ten minutes; let drain.
Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with
the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a
pinch of cinnamon and the whites of the eggs beaten to a froth. Put in
a well-buttered pudding-dish and bake until brown. Serve hot with
lemon sauce.

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Vienna Stewed Carrots

Peel some carrots and cut in small pieces. Boil in salted water until
tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of
butter; add 1/2 cup of the water in which the carrots were cooked, 2
tablespoonfuls of vinegar and a little sugar. Let all boil; then add
the carrots and 1 cup of cooked peas, some chopped parsley and a pinch
of pepper. Simmer ten minutes and serve hot.

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Vienna Peach Torte

Make a rich pie-dough; then line a pie-dish with the dough. Pare and
remove the stones from the peaches and cut into quarters. Lay closely
on the pie; sprinkle with brown sugar and moisten with wine. Bake in a
moderate oven until done. Then spread with a meringue and let brown in
the oven a few minutes.

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