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ALMOND CAKE (Small, for Tea)

Whisk and strain three eggs, mix them with two ounces of pounded sweet almonds, a quarter of an ounce of pounded bitter almonds, and three ounces of sifted sugar; sift in three ounces of flour, beating constantly all the time. Then add three ounces of melted butter, a little at a time, beating thoroughly as each portion is added; lastly add the grated rind of half a lemon, and beat all well together. Butter some patty-pans, and rather more than half fill each with the mixture. Bake in a well-heated oven, taking care that they are nicely browned but not burnt. This should take from twenty to thirty minutes. Probable cost, 1s.3d.