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Almond Rings and Fingers

Make the same as the preceding with 8 ounces of blanched almonds minced very small. Put a smaller tube in the forcing sack, and form finger shapes and rings of the almond meringue paste on baking pans, and bake them in a very slack oven. These all bake light and nearly hollow and have a fine glazed surface.

The foregoing varieties, which can all be made out of one large bowl of meringue paste form a handsome assortment for the cake stands, to build pyra mids, to place around glass bowls of fruit, to decorate cakes and to fill icing or nougat baskets with.