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Orange Cake

Blanch two ounces of sweet almonds, and pound them in a mortar with a little white of egg; mix with them two ounces of powdered sugar, two well-beaten eggs, and the yolks of two hard-boiled ones which have been made smooth with the back of a wooden spoon. Slice four ounces of fresh butter into six ounces of flour, add the almond mixture and two or three spoonfuls of milk, enough to make a firm paste. Roll this out in a round form, about a quarter of an inch thick, and ornament the edge with a thick twist, made of the trimmings of the pastry. Bake on buttered paper in a moderate oven until the cake is lightly browned, and when nearly cool spread upon it a mixture made as follows. Beat thoroughly the yolks of four eggs and the white of one. Rub two ounces of loaf sugar upon the yellow rind of two oranges; crush the sugar to powder, and mix it with the eggs. Add the strained juice of the oranges, and stir the mixture over the fire until it begins to thicken. When it is nearly cool, add two tea-spoonfuls of powdered sugar and the well-whisked whites of two eggs. Before serving, an orange peeled and quartered may be laid upon the cake in the form of a star. This cake is very good when made of ordinary pastry. Time, about half an hour to bake the cake. Probable cost, 1s. 6d. Sufficient for five or six persons.