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Almond Cheesecakes

Blanch and pound four ounces of sweet and five or six bitter almonds with a few drops of water; add a quarter of a pound of sugar rubbed with lemon-rind, a spoonful of cream, a small piece of butter, and the white of two eggs thoroughly whisked. Mix, and fill small tartlettins, lined with puff paste, and bake in a moderate oven for twenty minutes. Probable cost, 8d.