Cake
3/4 cup egg yolks (about 9)
3/4 cups sugar
1 1/2 tablespoons grated lemon peel
1 1/2 teaspoons vanilla extract
1 1/2 cups sifted all purpose flour
1 1/4 cups egg whites (about 9)
1/2 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup sugar

1.  Beat egg yolks, 3/4 cup sugar, lemon peel and extract together until very thick.

2.  Sift about one third of the flour at a time over egg yolk egg mixture, gently folding and blending after each addition.

3.  Beat the egg whites with cream of tartar and salt until frothy. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks are formed. Gently fold egg yolk mixture into meringue.

4.  Bake at 325º F about 50 minutes, or until cake tests done.

5.  Immediately invert pan and cool cake completely.

Strawberry Sauce

Slice fresh strawberries and sprinkle with sugar. A dash of brandy may be added if desired. Let sit for two hours refrigerated.

Cut cake into narrow sections or layers. Place freshly sliced strawberries and strawberry yogurt between layers. Top with strawberries in sauce and whipped cream. Garnish with a large whole strawberry.

1 quart clams with liquor (canned clams in broth may be used)
1/4 cup salt pork diced
2 quarts water
5 medium sized potatoes, cubed
1 medium onion chopped
2 cups milk
1 tbsp butter
salt and pepper

Discard tough part of clam stomach and neck. Chop remaining part of clam. Set aside.

Fry salt pork, then remove pork.
Add water, clam liquor, potato, and onion to fat, and cook 15 minutes.

Add clams. Cook clams and potato until tender.

Add milk and butter, heat through but do not boil.
Add salt pork, season to taste.

As served at The Royale Kitchen at King Richard's Faire, add to bread boules that have been hollowed for the chowder.

1 pound ground beef
1/2 pound ground pork
1 spanish onion - minced
2 tbsp minced garlic
1/4 tsp cinnamon
1/4 tsp all spice
1/4 cup whole butter
1/4 cup flour
2 cups beef base or stock
2 sheets frozen pastry sheet
2 eggs

Brown ground beef and pork in a large skillet with whole butter; add garlic and onion and sauté two minutes. Add cinnamon, allspice and simmer one minute, add flour slowly, stirring to combine completely. Turn heat to high and bring to boil; then turn heat to low and simmer five minutes.

Spray large casserole with non-stick spray, edges included. Pour filling into pan; layer pastry sheets so the pan is covered completely. Press edges lightly with a damp fork and poke holes in the center for ventilation. Brush with egg.

Bake in preheated oven on 350º for 35-40 minutes.