ALMOND. 17 



make a thick paste, about twenty-five spoonfuls if the eggs 

 are large. Flavor with a few drops of fresh lemon-juice. 

 Put it on the cake while it is warm (but not hot) from the 

 oven. 



ALMOND CHEESECAKES. 



There are a variety of ways of making these cakes. Some 

 persons beat eggs and stir them into boiling milk till it makes 

 a curd, and add sugar and cream and spice and almonds and 

 raisins to this curd ; and others make this curd with rennet, 

 adding such ingredients as are mentioned above. Another 

 good way is the following : 



Take a quarter of a pound of blanched sweet almonds ; 

 let them cool ; pound them in rose-water in a marble or 

 stone mortar. Take the same quantity of sugar, and the 

 yolks of four eggs. Beat this mixture till it is very light. 

 Bake it in rich puff-paste. 



ALMOND CREAM. 



Weigh a pound of soft-shelled almonds in the shell ; 

 blanch them, and pound them with a little rose-water, which 

 indeed should always, when practicable, be used, as before 

 mentioned, as it prevents the almonds from oiling. Take a 

 quart of cream, and stir in half a pound of powdered loaf- 

 sugar. Freeze it. 



ALMOND CUSTARD. 



Take one pint of cream ; blanch and beat a quarter of a 

 pound of almonds with two spoonfuls of rose-water ; add the 

 yolks of four eggs ; sweeten to your . taste. You can boil 

 this in a porcelain kettle, stirring it one way over the fire, or 

 you can boil it in a tin custard-pail, or bake it in small china 

 custard-cups. 



This custard is also nice frozen ; in which case it is put 

 into the freezer without being subjected to any heat. 



