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Almond Icing for Cakes

Blanch one pound of sweet almonds and eight bitter almonds. Pound them in a mortar to a smooth paste, and drop in once or twice during the process a very little orange-flower water. Add to them one pound of sifted sugar, and as much white of egg as will make a soft stiff paste. When all are well mixed together, lay the icing on the top of the cake, already baked, a little more than half an inch thick, as smoothly and evenly as possible. Put it in a cool place to dry. The sugar icing goes over this (see ICING, SUGAR). Time to dry, about one day. Probable cost of almonds, 1s. to 2s. 6d. per pound.