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ROUT CAKES, ALMOND (Read's recipe)

Take one pound of sweet almonds and one pound of loaf sugar; beat your almonds and sugar quite fine, and make it into a moderately stiff paste with the yolk of an egg. Make them into any shape your fancy may dictate. Use finely-powdered loaf sugar to dust your board or blocks. In making them, place them on clean tins that are slightly buttered, so as not to touch, or lay a sheet of whity-brown paper on the tin to put them on. Let them remain in a warm place all night, or a day and a night, before they are baked. Put them in a rather brisk oven; when lightly coloured over, they are done. Ornament them with nonpareils, candied peel, icing, etc., to fancy; make a mucilage of gum arabic, and, with a small brush, lay it over the parts where you wish the nonpareils to adhere; this is done after they are baked. If you wish to cut you wish the nonpareils to adhere; this is done after they are baked. If you wish to cut your paste out of blocks, put it in a stewpan over the fire; keep stirring it with a spoon or spaddle; stir it well to the bottom. When you find the paste does not stick to the sides of the pan, and comes altogether, it is done. Let it get cold before you cut it out. When the cakes are made in this way the impressions show much better.