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Princess Meringue

Make and bake the cake sheets in the pans, same as for the lemon cream meringue preceding, then make the almond as follows: 3 pints of milk. 4 ounces of sugar. 3 ounces of corn starch. 1/2 pound of almonds. 1 ounce of butter. 8 whites of eggs. Flavoring of rose. Pinch of salt.

Scald the almonds, peel, mince and then pound them to a rough paste. Boil the milk, mix the starch and sugar together dry, stir rap idly into the milk, take off, and add the other ingredients, the whites not beaten, except in the mixture, and the almonds and rose extract last.

Bake this white cream on the cakes as before. Make the meringue a rose-pink color, flavor with vanilla and rose, and sift granulated sugar on top before baking. Serve with a port wine and lemon sauce.