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Almond Paste

Blanch some Jordan almonds the day before they are required for use and allow them to remain in cold water. Soak two-thirds of this quantity of clean gum-dragon in a jar with a little water long enough to allow it to absorb all the water. Pound the almonds to a pulp, adding a little lemon juice to prevent them from oiling. When they are like a smooth paste, rub them through a sieve. Having done this, put the almonds into a sugar-boiler with some icing-sugar and stir well with a wooden spoon. This should be done briskly so that the paste should not be allowed to color. When it does not stick to the sides of the pan, it may be taken off the fire. The gum must now be squeezed through strong cloth, rubbed upon a slab and gradually worked into paste, together with a little more of the sugar. This kind of paste is usually employed for making baskets, etc., which, when filled with strawberries and cream, or any other kind of fruit make a pretty dish.