Mrs. Beeton's All About Cookery

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Icing, Almond, for Cakes

sugar and water, in a lined saucepan over a
sugar and water, in a lined saucepan over a

INGREDIENTS.-To every lb. of finelypounded loaf sugar, allow 1 lb. of sweet almonds, the whites of 4 eggs, a little rosewater.

Blanch the almonds, and pound them (a few at a time) in a mortar to a paste, adding a little rosewater to facilitate the operation. Whisk the whites of the eggs to a strong froth: mix them with the pounded almonds, stir in the sugar, and BENEDICTINE ICE PUDDING. beat altogether. When the cake is sufficiently baked, lay on the almond icing, and put it into the oven to dry. Before laying this preparation on the cake, great care must be taken that it is nice and smooth, which is easily accomplished by well beating the mixture. DECORATIONS FOR ICED CAKES. slow fire, adding, if there be none in the chocolate, a flavouring of vanilla. When melted smooth, spread on the cake or cakes and dry them in a cool oven.

TIME.-10 minutes to melt the chocolate.

SEASONABLE at any time.

DECORATIONS FOR ICED CAKES.
DECORATIONS FOR ICED CAKES.

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