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Almond Charlotte

Three-fourths cup of fine sugar, one-fourth cup of butter, whites of three eggs, one cup of flour, one level teaspoon baking powder, one-fourth cup of milk; flavor with almond and bake delicately in a square layer tin. Whip one pint of cream, sweetened and slightly flavored with almond, until very stiff. Pile thick on the cake and sprinkle thick with almonds, blanched and cut into shreds.- Mrs Robert Russell.