16 ALMOND. 



into a porcelain-lined kettle, and set it over a moderate fire, 

 and let it boil about three hours. Have ready three pounds 

 of blanched almonds, cut into large pieces, and just before 

 taking it up, stir in a piece of fresh butter about the size of a 

 hen's egg ; then put in the almonds. You may omit the 

 butter if you choose, hanging your faith on the oil of the 

 almonds. If you wish to have part of your candy light- 

 colored, separate some, and cut some of your almonds very 

 fine, and while it is yet warm pull the candy, (having previ- 

 ously floured or buttered your hands,) at arm's length, till it 

 is light yellow, or straw-color. Twist this, and cut it in 

 sticks. Butter flat pans for that which is not to be worked, 

 and pour the candy into them. 



In making candy, be always careful not to have too hot a 

 fire, as molasses is easily burned. 



ALMOND CAKE. 



Take an ounce of shelled bitter almonds and an ounce of 

 shelled sweet almonds ; blanch them, and lay them on a dry 

 linen cloth in the sun. Take a pound of dry, hard loaf- 

 sugar, of the best quality, and powder it and sift it. Take 

 ten newly laid eggs, and break them on the sugar. Wipe 

 the almonds perfectly dry ; pound them in a stone or marble 

 mortar to a smooth paste, adding a little rose-water while 

 pounding them to prevent their oiling. Have ready seven 

 ounces of dried and sifted flour. 



Beat the eggs and sugar till they are very light. Stir in 

 the almond very hard, and just before you put the cake into 

 the oven, stir in the flour quite lightly. Put this mixture 

 into thin-bottomed pans, that the heat may be on the bottom 

 of the pan rather than the top. The oven should be quick. 

 Butter your pans with good butter. 



This cake is frequently iced. To do this, take the whites 

 of three eggs, and as much white powdered sugar as will 



