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Snow Cheese

Blanch an ounce and a half of sweet almonds, pound them in a mortar, and add a table-spoonful of ratafia and two table-spoonfuls of rosewater. Stir the paste into a quart of thick cream, and add the strained juice of three lemons and as much white sugar as will sweeten the cream pleasantly. Whisk the mixture till it begins to thicken, then pour it into a mould, and set it in a cool place. In twelve hours it will be ready for turning out.