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Lady Abbess' Puffs

Blanch six ounces of Jordan almonds. Throw them into cold water as they are done, and afterwards wipe them dry and pound them in a mortar, adding a few drops of rose or orange-flower water every now and then to prevent them oiling. Mix with them a quarter of a pound of finely-sifted loaf sugar and half an ounce of fresh butter. Pound to a smooth paste. Spread this evenly and thinly on small buttered patty-pans, and bake in a very slow oven until the puffs are crisp. Before serving, put a little jam into each, and cover it with whipped cream. The puffs should be cold before the jam is put into them. Time to bake, an hour or more. Probable cost, 8d. Sufficient for a dozen and a half puffs.