Cakes, Al′mond

Prep. 1. From sweet almonds (blanched and beaten to a smooth paste), flour and powdered sugar, of each 1 ⁄ 2 lb.; 7 eggs, and the outside peel of 4 lemons (shredded small). The almonds, sugar, lemon peel, and eggs, are beaten together, until as white as sponge paste; the flour next worked in, and the paste put into buttered moulds, and baked in a slack oven, with 8 or 10 thickne es of white paper under them and one or two over them. 2. Almonds, 1 lb.; sugar, 1 ⁄ 2 lb.; rose water or orange-flower water, 1 ⁄ 4 pint; flour, 3 ⁄ 4 lb.; 3 eggs; as above. Some persons ice these cakes.