The Apsley cookery book

Beat the butter and Albene to a cream and add the sugar and flour, a little at a time, so that they may be well mixed ; then add the almonds and thinly-sliced citron and mix them well together. Mix the whites of the eggs to a stiff froth and add to the other ingredients, stirring all the time; add the bakingpowder last thing. Put into a well-buttered cake-tin and bake for three-quarters of an hour. 340. Almond Cake (German). Ingredients. Half a pound of Almonds. Half a pound of castor Sugar. The whites of ten Eggs. Four ounces of Flour. A teacupful of Milk. Two ounces of Butter. The grated rind of a Lemon. Blanch the almonds and put them through the nut mill ; then pound them well in a mortar, a little at a time, adding a drop of water occasionally to prevent them oiling. Make the milk hot enough to melt the butter. Mix the sugar, flour, and lemon rind very carefully, and then add the milk, a little at a time, and mix until perfectly smooth. Now add the almond paste to the flour, &c., and mix all well together; then beat the whites of eggs to a stiff froth and mix them in also. When all the ingredients have been carefully mixed, spread the mixture about an inch thick on a well buttered and floured baking-tin. Bake in a moderate oven from twenty minutes to half an hour. 341. Almond Cones. Ingredients . Four ounces of ground Almonds. I Half a teaspoonful of powdered One ounce of castor Sugar. | Cinnamon. Whites of three Eggs. Mix the almonds, sugar, and cinnamon well together ; whip the whites of eggs to a stiff froth, and add to the mixture. Line a flat baking-sheet with buttered paper. Put little rough heaps of the mixture on the sheet, a good distance apart. Bake very carefully in a slow oven for fifteen minutes. (Watch carefully or they will burn.) 342. Almond Cup Pudding. Ingredients . Four ounces of sweet Almonds. Two ounces of bitter Almonds. Two ounces of Butter, or Albene. Two whites of Eggs. One tablespoonful of Cream. One and a half ounces of Flour. One ounce of castor Sugar. Blanch the almonds and pass them through a nut mill, then pound them well in a mortar for about ten minutes ; add the butter (beaten to a cream) and the cream and sugar, then add the flour slowly, stirring all the time. Whip the whites of the eggs to a stiff froth, and mix all together. Grease some small tins and half fill them, put into a quick oven for about half an hour. Serve with brandy sauce, if desired. If made into six puddings, each one is equal to 117 grains or three ounces of bread. 343. Almond and Honey Cakes. Ingredients. One pound of Flour. One pound of Honey. Six ounces of Almonds (ground). Three ounces of Albene. One teaspoonful of powdered Cloves. One teaspoonful and a half of Bicarbonate of Soda. Three ounces of Butter. Put the honey, butter, and Albene on the fire, and let it boil up. Mix the flour, cloves, and almonds together, pour the boiling mixture on them. Mix the carbonate of soda in a little cold milk and add the last thing. Mix all well together and let it stand for five or six hours ; then roll out into one-inch thick rounds or squares, put a few almonds on the top, and bake till a golden brown (about fifteen minutes). 344. Almond Milk. Ingredients. Four ounces of sweet Almonds. I Orange-flower Water.