Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Almond Icing for Cakes

IN- GREDIENTS.-1 lb. of castor sugar, 1 lb. of sweet almonds, the whites of 4 eggs, a little rosewater. AVERAGE COST for a large cake, 1s. 7d.

Blanch the almonds and pound them to a paste with a little rosewater. Beat the whites of eggs to a stiff froth, mix them with the almonds, add the sugar and beat all together till quite smooth. Spread the mixture over the cake and put it into the oven to dry.

Almond Milk (for Invalids).

INGREDIENTS.-2 oz. of sweet almonds, 4 bitter seeds, 1 pint of milk, 1 pint of water, a little orange-flower water, sugar to taste.

AVERAGE Cost, 6d.

Blanch and pound the almonds and seeds with the orange-flower water to a smooth paste, rub this into the milk and water, strain, and sweeten according to taste.

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